I have resorted to this blog to help settle a question. Between these two words, which do you recognize? One? Both? None?
Full disclosure: Rob’s word was ablution. I had never heard of it before. Me, I use ambulate all the time. Rob swears it is medical jargon.
The best part? We both agreed on one word: ablation. Mainly because there is a medical/biological use as well as a nerdy space definition.
As your ponder your newest words, this will be a short post with a short recipe.
This is an Indian spin on creamed greens. Beefed up with some tofu, you pan-fry it first, then simmer it along with coconut milk and collard greens. Easy peasy. Serve with some brown rice if desired. Kind of a hybrid of my Spicy Coconut Braised Collards and Indian-Spiced Chickpeas and Kale. All delicious.
Looking for other reading to keep your brain working? I try not to disappoint and will steer you elsewhere.
Other recommended links:
Why the Olympics Are a Lot Like ‘The Hunger Games’
The Power of Protein Timing
Sweet nothing: The real science behind sugar
All About The Filter Bubble (make sure to watch the associated TED talk)
This is my submission to Speedy Suppers.
Not because I came up with the fabulous idea to mix together roasted eggplant, tamarind and chickpeas, but because I kind of ran with a taste in my mouth and help from a friend.
One of my co-workers is vegan and recently invited Rob and me for dinner. He went all out with multiple salads, curries, biryani and dessert. Served on a weekday, at that. I was blown away. By all of it.
The dish that I enjoyed the most was the tamarind roasted eggplant with chickpeas. I asked how it was made:. He said it was easy, just roast the eggplant with masala spices, then cook it with tamarind and chickpeas. Easy, peasy, right? Not really.. a bit too vague for my liking for me to recreate it.
I figured my Baingan Bharta with Chickpeas (Roasted eggplant and tomatoes with chickpeas) was a good starting point, though, and after reading it over, my friend gave me some tips:
1. No ginger, more garlic to enhance the eggplant (I happily obliged)
2. No cilantro, and if so, just add it at the end (I just omitted it – it was better without)
3. Heat the chickpeas and slightly mash them, so that they can better absorb the flavours from the rest of the dish (great idea!!)
4. Add some turmeric (done!)
5. Remove or limit the coconut (removed!)
With a bit of trepidation, I set out to recreate this dish. I got my eggplant roasting and re-read my instructions. Sauteed onions and a good dose of garlic. Ground coriander, cumin and garam masala…
It has been a long time since I’ve cooked with eggplant (over 2 years, if you excuse my Raw Eggplant Bacon from last year as that was not technically cooked). Roasting it is definitely my preferred cooking method. It may take a while to cook but the results give you a silky base. Here, the fragrant Indian spices contrast nicely with the sweet/tart tamarind, floating in the silky eggplant peppered with chickpeas. The photos don’t really do it justice because it looks kinda of chunky when it actually wasn’t. Definitely one of my favourite dishes this year.
Have you ever been really excited by your own culinary creation?
Eggplant, chickpeas and tamarind elsewhere:
Eggplant, Chickpea and Tamarind stew at The Guardian
Tamarind Spiced Roasted Eggplant Soup at Everything in the Kitchen Sink
Tamarind Eggplant and Chickpeas at Relish
Eggplant, Tomato, Chickpea Tamarind Stew at Allotment 2 Kitchen
Eggplant Curry with Tamarind & Mint at Veggie Num Num
My parents, truly awesome souls, helped us pack in Toronto before our move. Rob and I (mostly Rob) had tucked our possessions into three categories: 1) perma-storage destined for my brother’s basement; 2) Texas-bound or 3) with us on our roadtrip. Granted, the kitchen was the last thing to be packed, especially since I was still using it. As our last weekend in Toronto continued, we had packed nearly everything from the kitchen. The cube was nearly full and we had successfully loaded all four of our bikes. (Initially, we were concerned they wouldn’t all fit)
I had one kitchen drawer left. We had to decide what to do with my spices. I have a
fewlot. My master plan was to bring my little jars down with me and replenish as needed once I arrived. I had already imposed a no spice replenish ban while in Toronto so I was due for more. For my less used spices, I figured I would simply use what I had left in my jar.
Instead, my Mom suggested I go on a spice holiday. WHAT? No spices for a year?! Even I have my limits. Spices are what make my food taste good! I was given one bag to fill. All my little jars came with me. Even the empty ones.
Now that the dust has settled, I pounced on these chickpea salad wraps. Sweetened with fresh mango, spiced with ginger and garam masala with a touch of cilantro. Sweet, spicy and tart – a great trio. Mash them up and then wrap it in a lettuce wrap for an easy meal. I was worried I would have needed to add citrus juice, but this wasn’t dry in the slightest. It probably depends on your mango, so your results may vary.
Can you tell I have become more simple in my kitchen? Something about the hot weather makes me more lazy at home.
Zucchini “Meatballs” and Tomato-Curry Sauce with Almond Parmesan (aka Vegan Indian Spaghetti and ‘Meatballs’)
I used to wonder if my Indian dishes were up to snuff. It has been so long since I had been to an Indian restaurant, that I have nothing for a comparison. I usually rely on Rob’s opinion, who eats out more than I do. While on my many travels last year, I stumbled upon a highly rated Indian resto that had quite a few vegan options. I helped myself to the vegetarian platter and while I ate it, the only thing I could of was that I could make better Indian food at home. Not that the food was bad; only my curries are much better, if I may say so myself. Rob has taught me well. Furthermore, I can control the level of spiciness and the amount of added oil (no deep-fried belly aches), making dishes that are truly perfect for me.
Another advantage of cooking Indian at home is that you can go totally crazy, too. Crazy in the foodie-sense, of course. Have you ever seen an Indian dish with noodles? Italian meets Indian. Sounds like a perfect description of Joanne, who shared the lovely recipe.
Here, we have spiced zucchini and chickpea meatballs (aka kofta) that are baked, not fried. They are served overtop a tomato-curry sauce. The next question was what to serve this with. You could go with rice to return to the Indian base, but Joanne served it with polenta. I wanted to continue with the Indian spaghetti theme. Therefore, I used zucchini noodles and made a raw almond parmesan topping. Cooked meets raw. Zucchini on zucchini. Craziness, pure craziness, I tell you… but all in a good way.
If you think I am just tooting my own horn, I urge you to try our favourite Indian dishes and decide yourself:
Nepalese Mountain Lentil Curry (Dal Bhat)
Split Pea Dal with Ginger and Lime
Indian Lentils with Spinach (Dal Palak)
Plantain, Cabbage and Coconut Curry with Split Pigeon Peas (Indian Cabbage and Plantain Kootu)
Cumin-Scented Pigeon Peas with Mango (Mango Curry with Toor Dal)
Indian Roasted Eggplant and Tomatoes with Chickpeas (Baingan Bharta with Chickpeas)
Indian Eggplant and Lentil Curry (Dal Bhat Meets Baingan Bharta)
Butternut Squash, Coconut, and Lentil Stew (Aarti’s Indian Summer Stew)
Cauliflower, Spinach and Chickpea Balti
Indian Chickpea and Collard Roulade with a Tomato-Mustard Sauce
Malai Koftas with Chaat Masala
Baked Lemon Cilantro Pakoras
I have been meaning to write a post about kale for a while.
As 2013 began, I had a few friends inquire how best to eat kale. Be it resolved to eat more kale? It may be many moons later, but there is no better time than to eat more greens than yesterday. Or if you need a greener boost, how about upcoming St Paddy’s Day?
I have talked about vegetable ratings before (Nutrition Action’s winner of the veggies is kale followed by other leafy veggies) but Dr Fuhrman’s ANDI (aggregate nutrient density index) score is probably more widely disseminated. Whole Foods has started to rate its produce by publicizing ANDI scores. While not a perfect system at all, it prioritizes nutrients per caloric cost. I agree with Anthony’s musings on the ANDI scores which suggests this may confuse people. Focus on whole foods, primarily vegetables and legumes with occasional fruits, grains, nuts and seeds. Why battle it out between greens, when one should try to rotate through them all? Kale, yes, but also Swiss chard, spinach and collards. Throw in Romaine lettuce and mixed baby mesclun greens. Go Asian with baby bok choy or another Asian green. Try out chicory to see if you like it more than me.
I had elaborate plans to create a green eating guide, but as I waited, procrastinated, let life happen, others posted great greenery cooking summaries. Lindsay recently posted videos on how to strip and cook kale. I also found this nice guide from Epicurious. I will not reinvent the wheel but I will continue to share my green eats.
As I told my friends, be persistent. You may not like all greenery preparations right away. Instead of a raw kale salad, try kale chips. Add kale to your soups or stir fries, instead. Or
hideblend it into a smoothie or baked good. Slowly integrate them into your diet until you find something you like.
Here is a lengthy list of ideas for numerous greens. Raw, cooked, I’ve got you covered for your greens. Once I started, I just couldn’t keep away any of my favourites. I even limited myself to leafy greens. Cabbage and Brussels sprouts are for another list.
Soups, Stews and Curries:
Stirfries, Skillets and Pastas:
Pizza topping (kale chips!):
As a side:
Inside a wrap with peanut dressing
As a wrap:
Plain Kale Chips (with a video)
The options with greens are endless. I continually find new recipes and new favourites.
Case in point: this Indian-spiced Chickpeas and Kale. Not authentic Indian but authentically good. Cumin, cardamom and ginger augment garam masala to create a quick dish with chickpeas and kale. A touch of tahini adds a hit of creaminess that transcends its small amount. The greens are wilted in a stir fry but fully flavoured and juicy. Paired with chickpeas, this makes a complete meal.
What is your favourite way to eat greens?
Winter has arrived. Or least poked its head up. It was frigid as I biked to work on Friday. Cold and windy, a terrible combination. No snow at that time, but -11C with the windshield (12F for my American readers). Snow came later.
It is supposed to warm up again this week, although the city already dropped down the salt. Snow and more importantly, the salt, is what causes me to pack up my bike for the season. I was hoping to break 13,000km on my bicycle odometer this year. My goal used to be 12,000km but I surpassed that last month. I am 300km short of my goal. With a 20km daily commute, that would only take me 3 more weeks, basically right before Christmas holidays. The odometer has been ticking since I bought my commuter bike in October 2009. It followed me as I cycled to Cornwall, Niagara Falls and Kingston. Averaging over 4000km each year, it seems more impressive than it entails. This year, Rob and I did very little recreational cycling. My distance is purely based on a longer commute. It is amazing how quickly the extra distance can add up.
I will have to see how much rain we get before I decide how to get to work on Monday. Bike or transit?
In addition to the cold, one of the things I do not like about the winter is the limited amount of fresh vegetables. In the summer, everything is at my fingertips. Cheap local produce at its peak. Now I am not as excited by the grocery flyers… veggies rarely make it to the sales page. I try to capitalize on anything veggie-like on sale. Mushrooms, greens, broccoli, carrots, anything.
This week spinach and red lentils were on sale. 4lbs of red lentils for $1.27. 3 bunches of spinach for $2 (last week it was 2 bunches of spinach for $1). What amused me most was seeing how many people were buying the spinach. So many people! The grocers kept wheeling in more spinach. Big bunches, too. Spinach for the win!
When Ella posted her Red Lentils and Spinach in a Masala Sauce, I knew it was destiny. Destined to be my dinner. Turns out it was also my parents’ lunch when they came to visit last weekend. A last minute change of plans had them staying for lunch. Thankfully I had something that everyone could enjoy.
I made my own curry paste with toasted cumin and coriander seeds and combined it with ginger, cilantro, smoked paprika and garam masala. Tomato paste and pureed tomatoes made this a bit more complex and the cashew butter a more luscious body. Red lentils cook down into a mush and the spinach added a healthy bulk. A nice, solid curry. Tikka masala without the tikka? Probably not… this isn’t a super creamy sauce. Cashew butter can only accomplish so much! Next time, I might add in tempeh, like Rob did with his Tempeh Tikka Masala.
What are your favourite vegetables in the winter?
PS. Is tomato paste always so sweet? I licked some from the can and it was so sweet! My can is definitely no sweetener added, so I wonder if it is a side effect from my sweetener-free challenge.
There are many reasons why I love Rob, but one of them is that he is really laid back. He doesn’t stress out when the fridge is already full and I come home with even more veggies or when I buy, um, another cookbook, or two… I also love the way he approaches cooking: a few staple recipes interspersed with new recipes.
Recently, he’s been culling meals from our favourites. Rob’s Repeater Recipes as I have tagged them on the site: Dal Bhat, Besan Chilla, Tamarind Lentils and this Creamy Broccoli Dal from Vegan Yum Yum. Why mess with success? They fall under “you can make these dishes for me anytime” category. Definitely comfort food. I have mentioned this delightful dal a few times, but have yet to share the recipe because we didn’t have any photos. Since we usually make this whenever we have a surplus of broccoli, I knew we would eventually capture it at a photogenic angle. I tried… there is something about a slurry of a soup that makes it hard to look as great as it tastes.
This is one of our go-to recipes because it is so packed with flavours. Indian-inspired flavours like cumin, mustard seeds, turmeric, chile flakes and garam masala really make this pop. The red lentils cook away into a creamy background interspersed with bits of broccoli (we use both the florets and stem). If you are anti-bits, just use the stems. If you are anti-broccoli (gasp!), just use the stems, because only the florets give it away that veggies are hidden in here. The almond milk helps to add an extra level of creaminess.
As written, the recipe serves 2-3 people. We’ve realized that doubling it makes the most sense since we like it so much.
I think I know how to cook beans.
I do it all the time. All kinds of beans. Black beans, white beans, chickpeas, lentils…
I also don’t subscribe to many of the voodoos surrounding beans.
I usually cook my beans with a dash of vegetable broth and a couple of bay leaves. I don’t worry about salting them. Sometimes I may throw in some kombu if I remember.
Sometimes I cook my beans without soaking them. They just takes a bit longer to cook.
After 45-60 minutes (depending on the bean), I will taste them every 10-15 minutes or so. They can go from al dente to mush in 10 minutes, if you aren’t vigilant.
One of my newest favourite beans are split pigeon peas, also known as toor dal or toovar/tuvar dal.
When Rob and I discovered you actually buy green mangos (labelled as green mangoes) for some Indian curries, I immediately knew I wanted to make a simple curry with toor dal. I love the way it falls apart, becomes creamy and has sweet undertones.
I forged ahead with the dal. They were not done after 30 minutes, nor an hour. I added more broth. I kept cooking, I added more broth. I kept cooking, and I added even more water. These beans were just never melt-in-your-mouth tender like my previous toor dal curries.
I know what you’re thinking (because I would think it, too): It is your batch of beans. They are old.
Not so!! At the same time, Rob was making a ripe mango curry with toor dal (Cumin-Scented Pigeon Peas with Mango) and he used the same beans. From the same bag. Within an hour, his beans were meltingly tender. With a glorious sweet and savoury curry.
While my curry was tart and somewhat crunchy. After around 2 hours, I think I gave up. I decided the curry was too tart so I added in the suggested sweetener and it tasted much better. With a dusting of garam masala, the flavours really popped. The toor dal, however, remained a bit on the plump side. This was still a nice curry, just not with the creamy, falling apart toor dal I was expecting. The beans kept their shape instead, just like when I toasted the mung dal in the Bengali Dal with Spinach.
I haven’t really paid much attention to whether I throw acidic foods with my beans, but since green mangoes are acidic, that must be the culprit. Maybe that specific urban bean legend is actually true.
Next time, I will add in the mango after the toor dal has cooked sufficiently, though.
Bengali Five Spice, or panch phoran, is a super simple spice mix, though: equal amounts of cumin, fennel, nigella, fenugreek and mustard seeds. Presto, finito.
As you can probably guess, it is a savoury mix of spices that create a complex depth of flavour. Here, it is paired with wilted sweet spinach, tender crisp red pepper along with some toasted almonds and garam masala. While I adore leafy greens, I am not a big fan of cooked greens as a side. But when I mix them with a grain or bean, then I’ve hit my mojo. For this meal, I opted to create a quinoa bowl to sop up the flavours and mellow the vegetal cooked greens.
You might think this is just a side dish, with a lack of noticeable protein source. No bean, no tofu, no tempeh. Quinoa itself contains a reasonable amount of protein but the protein superstar here is the spinach. Two bunches of spinach wilt down to maybe a cup or so, but it packs a serious punch of protein (almost 10g per serving- more than the 6g from quinoa!) along with an abundance of vitamins and nutrients (640% of your recommended vitamin A, 160% of your vitamin C, 35% of your calcium and 50% of your iron daily intake). All that in one serving!
Here’s to more spinach!
This is my submission to this month’s My Kitchen, My World for Bangladesh.
I am pretty proud of myself for eating through my cupboards. I ate my last carrot and wondered whether I could hold out for a month until we moved to replenish them. Completely foolhardy. We’re moving within Toronto, so there’s no reason to be completely devoid of food. So I bought more carrots.
Then I spotted this recipe for mouth-watering malai kofta, Indian veggie meatballs in a creamy curry sauce, that seemed perfect for guests. I immediately decided they would be perfect for our Indian Easter – a company-worthy dish. Leanne’s recipe called for chaat masala which I didn’t have. Having disappointed myself by buying curry powder, I was adamant to make my own version. While there are many versions of chaat masala, my newest cookbook, 1000 Indian Recipes, had an intriguing recipe using amchur (mango powder), mint, black salt, cumin and asafoetida. It also included ajwain, citric acid and tamarind powder… of which I had none. Currently living so close to Little India, instead of shunning new purchases, I decided to use this as a time to harness my Indian spice prowess.
While looking for cheap hazelnuts, we scoured Little India for our new spices. Ajwain and citric acid were easily located but tamarind powder was nowhere to be found (I also checked out Bestwin and Sunny’s). Sadly, I also discovered what a treasure-trove BJ’s Supermarket is. While it has always been Rob’s go-to place for a variety of rotis, naans, parathas, etc as well as Indian spices, I also discovered it stocks Kombucha (from Crudessence!), has reasonably priced Mary’s crackers ($3.99/box) and a wide assortment of reasonably priced Stash teas ($2.99/each). Almond Breeze is also regularly priced at $1.69. Who would have known? Of course, I only discovered this a month prior to moving away.
Undeterred by my lack of tamarind powder, I made my chaat masala with it omitted. This was probably the first time I could honestly say my house smelled like curry. I blame the ajwain since it is the newbie!!
When deciding what to make for our guests, I liked Leanne’s strategy of making this partially in advance and then throwing the rest of the sauce together just prior to serving. We ended up making it all the same day, so that works too. This is more involved than the other curries I’ve made because you need to make the kofta, but this was very well received by everyone. The flavours were complex and delicious with big vegetable “meatballs”. Baked, not fried. The sauce was creamy without being heavy. While you could simply omit the chaat masala from the malai kofta, I liked the extra depth of flavours imparted likely from the black salt, ajwain and mint.
While still delicious and enjoyed by all, my meatballs were a bit more mushy than I had anticipated. I substituted sweet potatoes for regular potatoes but I don’t think that changed much. I am not sure if I underbaked them, or overcooked the veggies beforehand. My only exposure to koftas in restos have been heavy and dense fried balls, that I figure are filled with ground nuts and coconut. These are veggie-based and lighter. Rob assured me he’s had kofta like these before. I also used my food processor for the sauce, but since we used cashews as the creamy portion, next time I would use my Vitamix for a smoother consistency. I just didn’t want to dirty yet another container at that moment. Soaking the cashews could also help, so I added that into the directions.
Have you heard?
Rob stalks grocery stores once a year for it. Now they’ve arrived.
It is mango season. Not just any mango, though.
Alphonso mangoes have touched down from India. Thankfully, before our move away from Little India.
We picked up a case of nice Ataulfo mangoes last week because we weren’t sure when the Alphonsos would arrive. Lucky for us, it wasn’t long before they began popping up in Little India. On Thursday, they had a new shipment. By the end of the day, there were only 2 cases left. They are flying like hotcakes!
For the last two years, Rob and I have trekked out to buy these sweet and creamy mangoes. This is the first year it isn’t such a trek to locate them. We’ve made many mango dishes, both sweet and savoury, and now we’ve added another favourite to the list: this fabulous mango curry from 660 Curries which Iyer titled Cumin-Scented Pigeon Peas with Mango.
This curry follows the key steps of toasting and grinding spices, simmering the dal with different flavours and tempering another set of spices in oil that are added in at the end. But first, you need to make your own garam masala. Trust me on this. I know you have garam masala already lurking in your spice rack. This garam masala is different: it has sesame seeds, peanuts and coconut. We decreased the chilis and it was fragrant and savoury without unnecessary heat. For those who don’t want more spice blends, the recipe below is exactly for one recipe, but you will want to make more once you get a whiff of the final blend. We wished we had made more, so don’t follow in our footsteps.
While I just harped on this being Alphonso mango season, this mango curry does not need to be made with fancy mangoes. We used Ataulfos because we picked them up for cheap, but Tommy Atkins will work just fine, and frozen chunks, too. If Alphonso mangoes weren’t $2 each we’d gladly use them, though. Like the Mango BBQ Beans, the mango in this curry melts into oblivion leaving its sweet remains behind. Distinct mango flavour is camouflaged among the curry leaves, coconut and peanut. Everything works so well together. Sweet, spicy, savoury…
This is a delicious curry that you won’t be disappointed it. We’ve been eating at a few Indian restos recently and I still think the best Indian cooking happens in our kitchen. With this dish, there is no contest.
Most food bloggers have non-foodie day jobs. Tell me, do you share your blog with your co-workers, with your supervisors? Would you include it on your CV?
I work in the medical field. I am a doctor, although still in training during my residency.
Suffice it to say, I work in a very conservative field.
I recently applied for a fellowship after I graduate. In about 16 months. My applications went in 21 months before the position started (I think it is just as ludicrous as you). I polished off my CV, highlighting my clinical and research experience. Thankfully I didn’t have to follow a resume template, so I debated whether to include my “other interests”. One of my mentors told me casual hobbies/interests like “cooking”, “cycling”, etc should be excluded unless you earn medals. Telling me you love to cook, tells me you love to eat, he said. And what is special about that?
In the end, I decided to highlight extracurricular achievements. I highlighted that my recipes had been included in Canadian Living; I currently maintain this blog promoting healthy recipes; and I listed the supported cycling trips that I have done over 300 km.
While I tend to keep my blog on the down-low from my supervisors, I have shared it with other residents.
Including this information wouldn’t hurt me as an applicant (right?) and if anything it would give them something to talk about, other than my very interesting research.
At one hospital, I was interviewed consecutively by 10 people. As you are probably thinking, this could be pretty intimidating! However, the group was really approachable and open, and they relished talking about my research and non-research interests. More than one had my blog on their computer screen!
Sharing your blog with co-workers can be such a nerve-wracking experience. I absolutely adore the food blogging community I have joined, but I know that my food preferences are in the minority. Especially in Texas. In fact, being someone who blogs about said food seems even more ludicrous, eh? I would have thought the same thing three years ago, but really, don’t knock it ’til you’ve tried it.
Food blogging is something special. A place for me to express myself, both through writing, photography and culinary creativity. It also exposes my vulnerability, hence my shyness with co-workers.
But please do share with me how you share your blog.
Sometimes I find vegetable-based dishes that scream “I need some protein!”. Instead of adding a bean or grain to the dish, this time I opted for a side of beans in pancake form.
These pancakes have a similar texture to the potato pancakes I ate as a child due to the shredded carrot. However, the flavour is anything but bland as they are spiced with ginger, garlic, onion and garam masala. Other than veganizing the recipe by substituting the chia for egg, I also decreased the garam masala from Joanne’s original recipe and found them great as-is. They could be eaten as a simple pancake with a side of chutney, or a nice salad, or with a mild curry.
Rob and I ate them with the Sweet Potato Coconut Curry with Eggplant and Pineapple to beef up the meal. We found that when we smothered them with the curry sauce, it almost tasted like schnitzel. Texture-wise. I know, so weird, but true.
I have started to cook more Indian dishes… and I really enjoy them. I have yet to share them with any of my Indian friends, though. While Rob may consider himself an Indian connoisseur, he doesn’t count. Indian food is typically spicy, and sometimes I wonder if I am eating bastardized dishes since mine are not super spicy. I mean, is it still authentic Indian food?
I recently went to my friend’s baby shower where they had catered oodles of Indian food for the event. My poor friends tried the chaat appetizer and lost the majority of their taste buds instantly; it was that spicy. For the main meals, my friends taste-tested the dishes and let me know which I could tolerate. There was one slightly mild dish: a tomato-eggplant dish, they told me. Although it was drenched in oil, the dish was superb with roasted tomatoes and eggplant. I later asked what the “real” name of the dish was: bharta. I remembered Julia raving about her bharta and now I knew why. This is some great stuff!
One of the big differences I noticed in Julia’s recipe and the bharta component of the Indian Eggplant and Lentil Curry was that Julia roasted her tomatoes. Ingenious! Roasted eggplant AND tomatoes. Now that flame-roasting my eggplants are out of the question, I did it the safer way: in the oven. Doubling it up with the tomatoes was simple.
I ended up using more eggplant and tomatoes than Julia’s recipe, and because I didn’t care to make a dal concurrently, I threw in chickpeas towards the end of the dish.
While I didn’t cry, this is definitely one of my favourite meals. Smokey, sultry tomatoes and eggplant comes together in savoury spices with a hint of heat. A smidgen of coconut provides some sweetness. The cilantro and lemon liven it up. It tastes lush and rich but is actually a healthy meal. The chickpeas give it some bulk and sustenance. If I wanted to go the traditional route, I think I might try my hand at these bean-based dosa next time.
Not to toot my own horn, but this dish tasted better than the one at my friend’s party. And likely a whole lot healthier.
This is my submission to this month’s Sweet Heat Challenge, featuring Indian cuisine, to Lisa’s Celebration of Indian Food, to this week’s Wellness Weekend and to this month’s Bookmarked Recipes.
It is no secret that Rob and I may choose our next vacation destination based on its cuisine. Obviously, Iceland wasn’t picked based on its cuisine, although the food I had was top-notch (although not Icelandic).
One country that is creeping up in our list of places to visit is Jamaica. I don’t know how widespread the Rastafari movement is, but with its mostly-vegan cuisine (called ital), vegan options free of chemical and artificial additives should be available throughout Jamaica. According to wikipedia, they prefer more natural vegetables and fruits such as coconut and mango. Rob would be in heaven.
There are Rasta communities around the world, including Toronto where I’ve been to One Love, which serves ital and other Caribbean vegan meals. However, my introduction to Rastafarian cuisine was in Japan of all places. Around the time I was heading to Japan, Heidi gushed over Tokyo’s only ital noodle shop. Sure enough, a lover of food but not even vegetarian at the time, we scoped out this teeny tiny restaurant completely off the tourist track. We enjoyed our noodles and other veggie dishes. While this was Heidi’s best meal of her trip, I will admit that my fresh sashimi was unbeatable at the Tsukiji Market. If I were vegan at the time, I would have really appreciated the vegan soba noodles. In Japan, fresh soba noodles are richer because they are typically made with Japanese fish broth, dashi.
Now that I am vegan, I was stoked to try Rasta Pasta that I found in Big Vegan. A bowl full of vegetables (green beans! mushrooms! collards!, tomato!), with some noodles, too, in a coconut-curry-tomato sauce. It had a lot of the similar ingredients as my favourite Kelp Noodles, Baby Bok Choy, Broccoli and Red Pepper with a Coconut-Peanut Sauce but it was so different. The recipe called for 1 tbsp of curry powder. I’ve made other Caribbean dishes that were unpalatable by their heat (ok for Rob, just not me), so I went tame. I didn’t even use curry powder. I substituted 1 tsp of garam masala instead.
It was a quick noodle stir-fry. With the garam masala, it was savoury. It lacked the sweetness from coconut-peanut sauce, and originally I thought it was rather pungent but truthfully, as I ate the leftovers, that was exactly why I liked it. Nothing too crazy and creamy, just a savoury veggie and noodle dish. However, now that the Madras curry powder has been given the green light in my kitchen, I’d love to try this again with curry powder. If you try it, let me know how you like it!
As a vegan, where would you prefer to travel?
The first time I cooked millet, it became clumpy as leftovers. This time, I followed Ashley’s advice for fluffy millet perfection, and fluffy millet was delivered! Except for this casserole, I wanted it to be slightly clumpy so that it would stick together. Ah well… at least I know how to make fluffy millet. Can I learn to make clumpy millet again?
I finally broke out this casserole for Thanksgiving with Rob’s family. A multi-layered casserole: nutty millet at the bottom, with a middle layer of cumin-spiced black beans and onions, topped with a sweet potato mash flavoured with cinnamon and miso. Simple, familiar and homey. A complete meal. Perfect for a dish to share at Thanksgiving.
When Rob and I went to NYC last year, we ate at Candle Cafe. I had the Paradise Casserole and when I saw it was in their cookbook and also posted here, I knew I would be able to recreate the dish back home. This is what it looked like at the restaurant:
Their recipe is misleading, so I will redirect you. You will notice that my casserole is a bit bottom-heavy. As written, 1.5 cups of dry millet is WAY TOO MUCH. I spread it out over an 7×7, a 9×9 and 2 smaller ramekins. As such, the rest of my toppings were too thin. I kept on wanting more of the sweet, sweet sweet potato mash. The miso and cinnamon really pumped up its flavour. Before I added the black beans, I thought they were a bit bland with only cumin, so I added a teaspoon of garam masala.
For the beans, I wondered if a portion of the black beans should be mashed. This way if my layer of black beans was thicker, I wouldn’t have to worry about them falling all over the place. Looking back at the resto version, it looks like they have a trick for keeping that layer together as well.
And the millet… well, the trick to fluffy millet is to cook it with less water. I also toasted it in a bit of olive oil but the trick is the 1:2 millet:water ratio. The millet was super fluffy. So fluffy that it would not stick together and made for a messy casserole. The two servings that I put in the ramekins turned out really well, though. My photos are simply subpar in the presentation aspect, though, but it tasted good. Hopefully with my tips, you can make this even better than me.