It took me awhile, but I finally succumbed.
Caffeine: sometimes, I need a little extra oomph in the morning.
I made it through university, medical school and a 5-year residency before I contemplated caffeine. A few months into my fellowship, with its longer hours, I started with a bit of green tea.
I am not drinking coffee or black tea (I actually don’t like the taste), but Rob and I both knew something was up after we scoped out green tea for me to drink while in Mexico. Three days with a morning green tea latte.
Just the trickle of caffeine was able to fuel me throughout the day, though. Rob and I powered through multiple markets (food and general markets), biked around midtown, visited cathedrals, admired public murals, walked around Frida Kahlo’s home, cheered for Mexican wrestlers (ok, maybe we just watched) and our most anticipated event: walking up ancient pyramid ruins outside Mexico City.
We left Houston, and its cold weather, and thankfully, by the time we returned, it was back to its glorious warm self. I am back to cycling in shorts. I know, this may not be the most seasonal recipe for those in a winter climate, but I have been enjoying a multitude of smoothies since I received Kathy’s cookbook, 365 Vegan Smoothies.
Each weekend, after our standard cycle adventure, I would return home for a frosty drink. I’d leaf through and pick a new smoothie each week. I quickly learned that I had to plan my smoothie in advance. Sometimes, I had a hard time deciding which smoothie to make! So many options, so little time. However, once I made this Matcha Ginger Smoothie (the ever-creative Kathy named it Matcha Ginger An-Tea-Oxidant Shake), (Rob and) I knew it was the winner. The one I would photograph and share with you.
Creamy and sweet frozen bananas complement the bitter green tea matcha, but the best part was the ginger twist. Kathy suggested using a dash of ginger powder, but sharp flavour from fresh ginger is unbeatable in this smoothie. A high speed blender would have no problems whipping this into a delicious drink.
I was not sure whether a smoothie cookbook would be worthwhile, but I have had fun trying out different drinks. With 365 different recipes, you are bound to be inspired by a few new combinations: walnut-carrot cake, jazzy ginger grape, lemon-beet clarifying cooler, maple spice buckwheat shake, mango-cado kale kiss, a-peel-ing chai shake. Her crazy concoctions span smoothies with vegetables, fruit and nuts or non-dairy milk. Occasionally yogurt or fruit juice slips in, too. Thin and frosty, or thick and decadent. All vegan. I also appreciate that nutritional facts are included (all recipes serve 2 but the nutritional contents are for the entire recipe).
Beyond the recipes, Kathy is also a fabulous photographer. I find it hard to photograph drinks, but her cookbook is peppered with gorgeous photography. Bright, colourful and tantalizing, signatures of her blog, Happy Healthy Life. It is refreshing to see wholesome ingredients highlighted at their finest. Kathy also takes the time at the beginning to ground you in smoothie creation, with troubleshooting and myths debunked. She also highlights being creative and flexible in the kitchen. I don’t like ice in my smoothies (Kathy is a big fan) but just adjust as you see fit.
I really want to share this cookbook with you and thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite recipe by Kathy. If you haven’t made anything by Kathy yet, have a look through the table of contents of 365 Vegan Smoothies on google books (or my list above or below) or pick something from her blog and tell me what you want to cook the most. I will randomly select a winner on December 11, 2013. Good luck!
PS. Kathy’s recipes from 365 Vegan Smoothies shared elsewhere:
PPS. There is still time to enter my giveaway for The Simply Raw Kitchen.
This is my submission to this week’s Health Vegan Fridays and this week’s Raw Food Thursdays.
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
We had our first visitors last week. My parents made the brave trek down to Houston.
I say brave because just before they arrived, we were hovering around 2-5 C in the morning in Houston. It was cold. I had to break out my pants.
Thank goodness Houston redeemed its hot, humid self, so my parents could relish instead in highs of 28C, feels like 38C weather! Rob and I have become accustomed to Houston’s weather, positively smitten by the nice weather. Instead, my parents melted under their jeans. I understand. I was there. Except in July, it was 38C, feels like 48C!
We had a hard time recommending tourist things in Houston, so instead, we treated them to a typical week in the life of Houston-bound Rob-and-Janet.
On the weekend, we started it off by buying cheap produce at our favourite fruit and vegetable wholesaler. I usually beeline it to the stands with the cheaper produce, but I think my Dad had fun haggling his way to a $7 case of 24 Ataulfo mangoes (they couldn’t go any lower right now, they explained, since it isn’t high season).
Next up, was the Mexican bakery across the street where we picked up the highly coveted tres leches cakes*, fresh tortillas, and other Mexican baked goods. My friend has been on a quest to find the best tres leches cake in Houston and this is his pick. My parents never knew Mexican sweets were so awesome.
*Note: While this tres leches cake is definitely not vegan, we have found a nice vegan tres leches cake, too.
Our subsequent stop was at my favourite Trader Joe’s, where we sampled all 3 cookie butters before deciding which one to bring home. My Dad picked the smooth version. Who knew grocery shopping could be so much fun. An employee snuck in a souvenir Houston-themed Trader Joe’s bag into my Mom’s arms, congratulating her on visiting the store with us.
And lastly, since we had too much fun shopping and became hungry, we decided to have an early lunch for some quick dosas.
Sunday was our standard biking morning, when my Dad joined us cycling for cronuts while my Mom relaxed at home. We went out for a Mexican fusion vegan brunch but Rob treated us to his specialty later: chilla, Indian chickpea pancakes.
During our kimchi phase, Rob quickly figured out that kimchi worked really well in chilla. Basically it is pre-seasoned cabbage which makes it easier to add to the batter. Rob also likes to add other random vegetables, like tomatoes and spinach, but this version was just with kimchi. Easy, peasy. A dollop of mayonnaise and more kimchi as a nod to our favourite sweet potato and kimchi poutine but I ate it without it and it was still delicious.
Weather prevented us from hiking Brazos Bend together on the weekend, but my parents made their own trip there together while Rob and I worked during the week. They also toured Galveston and the Johnson Space Center (NASA), the most touristy thing they experienced.
And just like that, my parents are back in Canada. We had a few more ideas up our sleeves, but time was too short. A quick visit but we showed them exactly why we like Houston so much. Here’s to seeing them again in the summer as they want to return before we leave. Any favourite spots we still need to check out and share with them?
This is my submission to this month’s Credit Crunch Munch.
To all those celebrating, Happy Diwali!
While Rob remains away (he came and left again), I was whisked away by friends into a wonderfully chaotic Diwali celebration over the weekend. A huge crowd came to the Houston BAPS in Sugarland to enjoy the music, light and firework display for the Indian festival of lights. A place named Sugarland, a suburb of Houston, seems like a fitting place for a Diwali celebration which includes a lot of dancing, fun, and food including Indian sweets.
While I don’t know the difference between a laddoo, burfi, and mysore pak, I can tell you all about how make dhokla, a steamed chickpea flour bread, and baked (not fried!) pakoras. Obviously, I am all over the savoury Indian meals. While I adore Indian curries, I like mixing Indian spices with other dishes as well.
Enter this simple bok choy skillet with soy knots. I got the idea from Iyer’s newest cookbook, Indian Cooking Unfolded. Iyer, the author of one of our favourite Indian cookbooks 660 Curries, has written a new cookbook that is, in essence, a cooking class in book form. Based on his own cooking curriculum, he takes you through different cooking techniques in each chapter, highlighting ingredients, methods and tips for each recipe. What it lacks in number of recipes, he makes up for it in sharing his cooking knowledge.
So, I took his idea for a quick-and-easy ginger raisin bok choy side dish and turned it into a heartier ginger date bok choy skillet with soy knots. I swapped dates for the raisins and added in these interesting soy knots. To be honest, I prefer the texture of the yuba skins (aka tofu intestines) as they were very dense. The recipe, though, is a keeper. A colourful keeper perfect for any celebration. A bit more spicy than I am used to (darn, green chiles in the tomatoes) but it mellowed as leftovers and worked well with the sweetness of the dates.
If you celebrated Diwali, how did you enjoy it?
See below for the giveaway for Isa Does It!
If I had to pick a vegan rockstar, it would be Isa Chandra Moskowitz. Long ago, we was rocking it out on television, but now mostly vegan chef, author and blogger. She has penned 7 vegan cookbooks and her eighth book has been eagerly anticipated. As she explains in her newest cookbook, Isa Does It, her title makes more sense once you know her first name is pronounced Ee-sa. Thus, her title is a play on Easy Does It.
As such, Isa Does It highlights mostly simple, quicker recipes (under 30 minutes!) that are foremost tasty. This is a cookbook for the beginner chef as well as those who want to reinvigorate their kitchens with new scents and textures, without breaking the bank or spending hours on top of the stove. Isa explains how she stocks her pantry, her kitchen cabinets and then details specific beginner techniques (with step-by-step photos), such as how to butcher tofu and tempeh.
With 11 recipe chapters that span the gamut from quick soups, salads, handheld, bowls, curries and stir fries, there is a lot of variety. Furthermore, not much is left untouched as Isa also includes fancier “Sunday night suppers” and breakfast/brunch ideas, too. Rest assured, complete meals are encouraged as desserts are included, too.
I admire Isa for a fabulously tantalizing blog, sharing her delicious creations. I guess it should be no surprise that some of my favourite recipes from her blog appear in the cookbook (see below). In addition, of the 150 recipes in the cookbook, the majority are brand-spanking new.
Beefy asparagus stir-fry with fresh herbs. Okra gumbo with chickpeas and kidney beans. Quinoa Caesar salad. Cucumber Ranch bowl with breaded tofu. Edamame hummus and tofu wraps. Belgian beer and seitan stew. Baked garlic-curry fries. Chickpea-Rice soup with cabbage. Coconut chana saag. Chandra Malai kofta. Goddess noodles with tempeh and broccoli. My Thai overnight scramble, breakfast scrambled chickpeas, oh please.
If you have tried Isa’s recipe before, you know the name of each dish never gives you the full picture. They are very descriptive of the ingredients, but something so simple may be more than the sum of its parts. I am eagerly waiting to pounce through this cookbook, page-by-page. Chocolate gingerbread cookies, anyone? I can already vouch for the ancho lentil tacos, tempeh orzilla, Jerk Sloppy Joes, lemon-garlic fava beans and mushrooms, chana masala (not my favourite but Rob liked it well enough), cucumber avocado tea sandwiches, chai spiced snickerdoodles, and now her delicious Moroccan harira with eggplant and chickpeas.
Harira is a Moroccan soup/stew that I have been meaning to recreate since I travelled to Morocco. Let’s just say it has been on my to-make list for many years. It wasn’t until I saw Isa’s recipe that I jumped at the chance to try it out. Harira is a very forgiving recipe. As I travelled through Morocco, nearly every restaurant had a different version of harira. Some with chickpeas, some with lentils, sometimes both beans, some with tomatoes, others with ginger, some with herbs, others not. I cannot say that I saw any with eggplant, but that is Isa’s slant.
First, I made a few tweaks to Isa’s recipe… mainly because I had no vegetable broth, so I used my impromptu nooch plus random spice blend. This time, I threw in dried parsley, lemon pepper and the 21-spice seasoning from Trader Joe’s. I also substituted spiralized zucchini for the noodles. Ingenious, if I may say so myself. Anyways, less about me, more about Isa. This soup was great. Bulky and satisfying with chickpeas and lentils in a flavourful tomato broth spiced with ginger, cinnamon, smoked paprika and saffron. Fresh mint and cilantro add a lightness, along with the finishing lemon juice. I use saffron so sparingly I am glad I finally found a great use for it! The textural foil of the noodles with the beans was perfect.
For someone new to veganism, the ingredient lists in her recipes may still seem a tad overwhelming (vital wheat gluten, nutritional yeast, chickpea flour, cashews, wine and fresh herbs) but these are rather commonplace in a vegan’s kitchen. Except the saffron, because well, that’s not a regular ingredient. Once you have access to fresh herbs, it is hard to return to the dried ones, so I understand the recent push for quality ingredients.
I really want to share this cookbook with you. Thankfully the publisher is letting me give a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Isa recipe. If you haven’t made anything by Isa yet, have a look through the table of contents of Isa Does It on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on October 31, 2013. Good luck!
PPS. If you pre-ordered your cookbook already, don’t forget to get your free Isa Does It tote bag.
PPPS. Versions of Isa’s dishes made previously, not all from Isa Does It (more recommended dishes can be found listed here):
Ancho Lentil Salad Wraps
Black Bean and Kabocha Squash Rancheros
Roasted Beet Salad with Warm Maple Mustard Dressing and Tempeh Croutons
White Bean, Quinoa and Kale Stew with Fennel
Asparagus, Nectarine and Baby Lima Bean Lettuce Wrap
Naked Oats with Spinach and Sun-Dried Tomatoes and Crumbled Tempeh
Tomato-Basil Zucchini Noodle Salad
Brown Sugar Cardamom Snickerdoodles
PPPPS. Isa’s recipes in Isa Does It that she has already shared on her blog, Post Punk Kitchen:
Everyday Pad Thai
Seitan & Broccoli with Pantry BBQ Sauce
Cucumber Avocado Tea Sandwiches with Dill & Mint
Roasted Potato & Fennel Soup
Chickpea-Rice Soup with Cabbage
New England Glam Chowder
Quarter Pounder Beet Burger
Olive Lentil Burgers
Jerk Sloppy Joes with Coconut Creamed Spinach
Sunflower Mac (and Cheese)
Roasted Butternut Alfredo
Ancho Lentil Tacos
Pesto Risotto with Roasted Zucchini
Chili Pumpkin Cranberry Risotto with Spicy Toasted Pumpkin Seeds
Red Lentil Thai Chili
Dilly Stew with Rosemary Dumplings
Meaty Beany Chili with Corn Muffins
Okra Gumbo with Chickpeas & Kidney Beans
Lemon Garlic Fava Beans & Mushrooms
Summer Seitan Saute with Cilantro and Lime
Tamale Shepherd’s Pie
Nirvana Enchilada Casserole
Garlicky Thyme Tempeh
Puffy Pillow Pancakes
Carrot Cake Pancakes
Marbled Banana Bread
Chai Spice Snickerdoodles
Rosemary Chocolate Chip Cookies
Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own. You know I would have loved this book and would have bought my own copy.
Rob and I have been trading stories. He has been back in Canada for the last two weeks. He is hitting up all our old haunts, new joints (I knew he wouldn’t be able to resist the vegan boston creme donuts and other treats at Through Being Cool; he’s already tried the Toronto’s crookie (cookie-croissant hybrid) and scouting out Toronto’s cronut, too) and getting ready to spend time with his family for Thanksgiving. I am willing to bet most of my readers know Canadians celebrate Thanksgiving almost a month before the Americans, but if not, let there be no confusion. Canada’s Thanksgiving is on Monday.
This is a dish Rob made before he left. He is much better at tackling his recipe hit-list than I am. Possibly because it is shorter. While in Bend, Oregon, we discovered a restaurant with delicious food. For me, I adored their tempeh reuben salad (recreating it is still on my hitlist!) and Rob was adamant about recreating the sloppy joe sandwich.
While I have made Sloppy Joes with TVP, which I served overtop roasted sweet potatoes, I shared Isa’s recipe with Rob. With the extra spices, I knew he would really like it. Rob really liked their sandwich because it was served with a brioche bun. He looked around a bit but wasn’t able to find something in Houston. That did not deter him.
I no longer remember what protein this resto used for their sloppy joe, but Isa’s called for seitan which we didn’t have. Instead, Rob experimented with another Portland find: soy curls. Soy curls totally deserve their high praise. Similar to TVP in that they are a dry soy product, they not as highly processed. Soy curls are made by cooking, then drying soybeans, whereas TVP has been processed to become defatted. Their fun shapes are akin to pulled meat. I bought a bunch in bulk while in Portland and wish there was a local supplier because I know we will use them up quickly.
In any case, Isa’s recipe did not disappoint. She called it jerk-spiced sloppy joes, but the flavours were more muted. When I think of jerk, I think of bold flavours. Instead, this was tame. Nicely flavoured and palatable for the masses. The Caribbean flavours of allspice, cinnamon, and paprika were present and made for a lovely tomato sauce. Rob amped the sweet sauciness by adding red pepper paste. Lime juice balanced it nicely.
The second component to the dish was coconut creamed spinach and kale. Spiced with star anise, the Caribbean flair persisted. Instead of the brioche bun, Rob used a paratha to eat this. Mainly because that’s what we had in the freezer. This is a fusion household. Indian-Caribbean-American in one wrap. Use whatever vehicle you’d like. :)
While this recipe seems almost as elaborate as Rob’s epic Jackfruit & Kimchi and Sweet Potato Poutine with Tofu, this one didn’t take nearly as long to cook. Start to end was around an hour, which is a good thing since Rob has proclaimed this as a Rob’s Repeater Recipe.
Have you ever tried soy curls? What did you think?
A few of my friends have become new mamas (or very soon mamas-to-be), and Rob and I have been cooking up meals to share. One less thing for them to worry about. Rob offered one of our delicious dals. I wanted to experiment with a new curry, but Rob was adamant: Let me make dal bhat! We know it is awesome.
I won’t argue with that, nor with Rob offering to do the cooking.
I still experimented with a new curry but kept it for myself. Curry with dill? I was intrigued. Especially since it doesn’t call for a smattering of dill. It uses a whole 2 cups of dill, leaves and stems, akin to a leafy green instead of a finishing aromatic. Sauteed with my favourite flavours, garlic, ginger and coriander with a bit of tomato for some sauciness, this was a delicious chickpea curry. There was enough zip from the chile flakes to keep it well balanced. The flavour of dill was surprisingly not overwhelming and I really enjoyed it. Next time, we’ll know. This curry is definitely good enough to share.
Do you have any favourite meals to share with others? Have you ever cooked with this much dill at once?
PS. I am all over the cookbook giveaways these days, if you hadn’t noticed. My giveaway for The Ayurvedic Vegan Kitchen is still going, so check it out. I also highly recommend The Great Vegan Bean Book (see my review here). Head over to Miss Muffcake for her giveaway of the book here.
Apparently, the worst is behind me.
While my homies in Canada relish in local winter squashes, apples and other fall delights, Houston is experiencing its autumn as well. Last weekend as Rob and I went out for our weekly cronut ride, wherein we no longer buy cronuts, almost overnight, after the torrential rains had abated, there was a bit of a nip in the morning air. Of course, this is still Houston. It is all relative. Translation: It was only 20C (68F) that morning but I was cold in my sleeveless shirt and shorts. My parents are battling frost warnings at night, and their highs are still our lows. A few days later and a few degrees more, we are back in summer mode. As I write this, at 6am on the last Saturday in September, it is 25C, feels like 36C (77F and 97F respectively). Five degrees short of the day’s high. Woe is me. I am really looking forward to this “winter”. Perhaps this could entice more people to come visit me??
While I have not yet been craving kabocha squashes, I spotted a stalk of Brussels sprouts at the grocer. With a cute tag that exclaimed “We’re back!”. In Ontario, I’ve associated Brussels sprouts as fall/winter vegetables and ate my weight in them last year. I broke down and carried the huge stalk home with me, almost cradling like a baby since I did not want to damage them.
I ended up combining a ton of Asian goodies (thank you Viet Hoa) with the Brussels sprouts to create this very nice rendition of Vietnamese pho. The ingredient list is daunting, but it is a fairly simple soup to whip up. The abundance of vegetables creates a flavourful soup without too much of a soup base. The broth is nicely flavoured with ginger, star anise, tart lime juice, salty tamari and aromatic toasted sesame oil. Fresh mint adds a beautiful brightness. For the vegetables, seared Brussels sprouts, baby bok choy and meaty mushrooms make up the bulk of the soup. In addition, I added sliced water chestnuts, julienned bamboo shoots and baby corn (the latter all canned). I haven’t cooked with them before, but the bamboo shoots were akin to short noodles and the water chestnuts added a neat crunch. Definitely recommended. I used a mix of Asian mushrooms (shiitake, Portobello and enoki) but feel free to use just one.
The soup made a ton and filled me up all week long. Leftovers were just as good, if not better. While this may not seem like a fall-inspired recipe, this seems like a Texan fall-inspired meal. A light veggie-filled soup perfect during the hot weather. Hannah told me she may stop to read my blog during the winter, as she lives in Toronto, missing her warm Aussie winters. Please don’t hate me for the abundant heat!
Have you fallen for fall veggies yet?
Brussels sprouts done before:
Miso-Kimchi Vegetable Stir with Bean Curd Skin
I really wanted to call this Miso-Kimchi Vegetable Stir with Tofu Intestines, because isn’t that what you think of when you see it, too? In truth, I know what I am talking about. I would consider myself an expert at what the small bowel looks like. (For the record, Rob thought it was inappropriate)
In case you were curious, a google search for tofu intestines still pulls up what I am describing:
Also known as yuba, bean curd skins are made from the thin skin that forms on top of the tofu while it is being made. It can be bought fresh, frozen or dried. If it is dried, it needs to be soaked for at least 8 hours but the fresh ones are ready to go, as is. A bit more googling, taught me that yuba has been gracing higher end restos lately. I would believe it. Because let me tell you, they pack the nutritional punch of tofu with a nice, new texture.
While they were new to me and Rob, this did not stop Rob from making a fabulous random stir fry. Tender crisp vegetables are a must for a stir fry (broccoli and carrot here) along with your typical aromatics, like ginger and garlic. While the
tofu intestine bean curd skins were an amazing textural foil amongst the vegetables, the flavour explosion came from Rob’s addition of kimchi and miso to the mix. Yeah, bliss.
Now for a shout-out to Viet Hoa, the grocer where we found the tofu intestines. It is possibly the biggest Asian grocer I have encountered. They have a lot of fresh produce and aisles upon aisles of other Asian goodies. They honestly have a whole section for noodles and a large room solely for rice. Sadly, their brown rice selection is not as plentiful and they don’t stock our favourite brand (but I did find whole oat groats amongst the rice, crazy eh?). Total props goes to their tofu selection which covers nearly an entire aisle. Not only are there multiple varieties of traditional tofu, they also had fun bean curd shapes, such as these tofu intestines and small bowties. However, it was their selection of mock meats that made our jaws drop. As you know, I don’t usually eat mock meats (other than the seitan I’ve made myself), but they had an entire freezer aisle dedicated solely to vegan mock meats (see below: Rob snapped some photos with his phone). I am not talking Gardein and the like. Mock chicken, salmon and ham but also mock abalone and sea cucumber made from seitan or soy. Explore a bit more and they have dried seitan and bean curd in fun shapes, as well. I swear, I have never seen so many versions of mock meat/tofu in one place.
Have you tried bean curd skins? Think they look like intestines? Had enough of the kimchi recipes yet?
Next on my hitlist of grocers to try was Canino’s. It is billed as a farmer’s market but I am not sure how much of the produce is local and sold by farmers. However, it doesn’t mislead you that fruits and veggies are at the forefront of this store. There are 2 components: the front portion and the back alley peppered with stalls selling mostly Mexican produce. The back alley is more akin to a farmer’s market and where the better deals lie. Come early and you can snag super specials. Like 4 bunches of kale for $1, 5 bunches of collards for $1, 30 limes for $1, 4 broccoli crowns for $1, 4 heads of cabbage for $1. BOOYAH! I liked how you could even mix and match the 4 for a $1 items so you weren’t swimming in produce. But if you know me well enough, you will know that yes, I bought 4 bunches of kale and 5 bunches of collards without a clue as to what I’d make.. in addition to the broccoli, cabbage, tomatoes and fresh black eyed peas.
Fresh black eyed peas were new to me. I’ve tried dried black eyed peas before but trust me, there is a reason they call them black eyed peas. And no, I am not talking about their cute black mark. I am talking about the pea business. THEY TASTE LIKE PEAS! I never captured that flavour from dried or canned varieties. Not entirely sure whether this was a seasonal fresh bean, I snagged a bunch and ultimately decided to try this Goan black eyed pea curry. The tomato-coconut milk infused broth was tantalizing, spiced with ginger, coriander, cumin and tamarind with a bit of sweetness from maple syrup (use jaggery for a more authentic flavour). Exotic yet light, I served it with brown rice. Since fresh black eyed peas were new to me, I pre-cooked them beforehand (~30 minutes) but I think this recipe would lend well to cooking the fresh black eyed peas in the broth (adding the tomato to the end since it is acidic).
I have earmarked the fresh purple hull beans for my next visit. Rob doesn’t mind going to Canino’s because it is right next to a delicious Mexican bakery: El Bollilo. I get my fresh beans and he gets some fresh churros!
PS. I also love that Canino’s opens at 6am nearly every single day (the back stalls apparently have their own random schedule). It is great for us early birds!
Not only for New Year’s Day, other black eyed peas recipe here:
You may not have noticed, but I snuck away last week. An absolutely epic road trip, starting at Portland, the vegan mecca, meandering through lakes and mountains, including Crater Lake, reaching our ultimate destination: Burning Man. I hope to summarize our adventures and if I don’t I’ll be sure to share if Rob posts anything on his website. He is much better at looking through photos afterwards. I have a hard enough time keeping track of my food photos.
Before we left, I tried to cook through our pile of produce. Serendipitously, I had everything for this delicious Caribbean Stew. It is from Moosewood’s latest cookbook: Moosewood Restaurant Favorites. Through their collective, they run a restaurant in Ithica, New York, and have written many cookbooks over the past few decades. Most of my Moosewood cookbooks were bought/discovered at used book sales, although they are still keeping up with the times. Their latest cookbook, while not entirely vegan (they still use cheese, although less than before) and not even vegetarian (they have recipes for fish), includes updates from their restaurant favourites. Between their section dedicated to Soups (Thai Butternut Squash Soup, Texas Barbecue Bean Soup, Red Lentil Soup), to Main Dish Salads (Peruvian Quinoa and Vegetable Salad), to Curries and Stews (Lentil-Vegetable Sambar, Navajo Stew), a section dedicated to Beans (Basque Beans, Caribbean Red Beans, Creole Red Beans), and sides (Lentil Dhal), I was very pleased with their vegan recipes.
And this Caribbean Stew? It did not disappoint. A delicious medley of sweet potato, red bell pepper, tomato, cabbage and kale in a flavourful (not too) spicy broth made with ginger and green chiles. The dash of nutmeg and lime finish kept this special. As part of their growing process, Moosewood recommends more fresh herbs than before (I learned that lesson, too!) and this included fresh ginger, thyme and cilantro. They also recommended freshly grated nutmeg which is definitely more potent than pre-bought powdered. I modified the original recipe slightly, noted below. I decreased the ginger, although I probably didn’t need to be scared of the bit of heat it would impart. I also found the directions to cook everything on low to be too slow, so I increased my heat to medium-low and eventually medium. In the end, though, it was a fabulous soup. Tons of veggies with a delicious broth. A bit lacking in the protein department, I served it with the suggested brown rice. I bet you could easily sneak in some beans or tofu in there, too.
I really want to share this cookbook with you. Thankfully the publisher is letting me give away a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Moosewood dish. If you haven’t made anything by Moosewood yet, have a look through the table of contents of Moosewood Restaurant Favorites on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on September 15, 2013. Good luck!
Other Moosewood recipes I have shared:
French Barley Salad
Chinese Cabbage and Fermented Black Beans
Spanish Green Bean and Lime Bean Stew
Japanese Winter Stew
African Pineapple Kale Peanut Stew
Italian Stew with Winter Squash and Chickpeas
Thyme-Spiced Toasted Pumpkin Seeds and Cranberries.
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.
In our minimalism, we have made it difficult to host big parties. Unless it is standing room only or BYOC (bring your own chair). For now, we’re maxed out at 4. You see, we only have 2 kitchen chairs. When we move our table next to the couch, we can fit another 2 people. It actually worked pretty well for curry and games last weekend.
We have a large curry repertoire, but decided to play it safe and serve our favourite: Dal Bhat. Like most curries, this one tastes even better as leftovers, giving us the perfect excuse to make a big batch in advance and keep leftovers for the rest of the week.
I still haven’t figured out what makes our Dal Bhat a Nepalese specialty. When our friend travelled to Nepal and hiked up to Everest base camp, she told us our dal was superior to anything she ate there. Dal bhat translates into lentils and rice, and it could be spiced in any matter. Random vegetables are also added.
Before I left Toronto, I spotted this curry: a Nepalese curry with toor dal. I wanted to use up the last of my toor dal before the move and it looked perfect. I really enjoy the creaminess of toor dal and this curry had many of my favourite spices also found in our version of dal bhat, including cinnamon, cardamom, ginger, and garlic. Is that what makes it Nepalese? No cumin or coriander, but this one includes tomatoes which I added to the tarka and cilantro as an (optional) garnish. How could this not taste good? Trust me, it was spot on delicious.
Have no toor dal? Red lentils or split peas would be good substitutes. Have toor dal and need more ideas? Here are other curries with toor dal:
Cumin-Scented Pigeon Peas with Mango from 660 Curries
Plantain, Cabbage and Coconut Curry with Split Pigeon Peas (Indian Cabbage and Plantain Kootu) from 660 Curries
Butternut Squash, Coconut and Lentil Stew (Aarti’s Indian Summer Stew)
Mixed Lentil Stew from Flatbreads & Flavors
First there was the Toronto flood.
And now there’s the heat wave.
Your heat wave is my new normal. Although last week was actually quite mild. Lots of rain meant the temps were only peaking at 85-90F (29-32C) (before humidex, add another 10 degrees please). Whereas in Canada, you can boast about the amount of snow you endure, in Houston, it is the heat. Although, to be honest, it is not as bad as I feared. Why? Because biking is better. Working long hours. And a/c is everywhere. Yes, my long working hours mean that I cycle to work before the sun is shining too brightly and my commute home is after the mad rush from the Texas Medical Center. I swear, a leisurely bike ride is better than walking in hot weather since you make your own wind. I basically meander from one building with a/c to another with a/c (on really hot days my car’s a/c has trouble keeping up, though). And drink lots of (flavoured) water. I also have not been cooking too much. Eating, yes. Cooking, no. Salads, yes. Lots and lots of veggies. Even though my home has a/c, I do not feel like turning on the oven too often.
Raw food for the win! Simple raw food for the win.
Chutneys can be really spicy or ookey sweet. Neither which really appeal to me. I’ve made a simpler fresh mango chutney, paired with mung beans, but this time I focused a bit more on the chutney as a vector for flavour. Mango, red pepper, ginger, onions, chile flakes, curry powder and even raisins. Apple cider vinegar gives you the tang you associate with traditional chutneys. Use it as a dip, a salad topper or on top of your favourite curry. Whatever you pick, it is quite refreshing.
What are your favourite ways to beat the heat? (more…)
One of my favourite parts of my roadtrip to Houston was meeting friends. Friends that I have only corresponded with through blog comments and emails.
I have met a few other bloggers in person and it can be both nerve-wracking and rewarding. It is a bit like online dating. You feel like you know them without doing it in person. There can be a disconnect. How well do you really know them? Perhaps only the part they have shared publicly. On top of that, I narrate their voices in my head, perhaps erroneously. I was a bit shocked when I met Hannah for the first time. I shouldn’t have been… but yes, she has an Aussie accent! (which you can totally listen to here). Or when I met Laura, and she said y’all within a minute. You know you aren’t in Canada anymore when they start saying y’all.
Anyways, this brings me to Ellen and Andy. I was thrilled to meet up with her for breakfast as we skirted out to New Orleans. I really felt like we connected and had Rob not reminded us of our 7 hour drive ahead of us, we could have chatted all day. Ellen and Andy knew me well enough to warn me about things I had not learned yet: Americans and their guns (apparently there is a city that require everyone to own a gun!), how expensive American health insurance can be (while I always knew American health care was the most expensive in the world, I never had actual numbers to feel. We needed to find bridge health insurance which is $500/month for healthy people!), and tips on how to beat the heat.
I am a lover of tisanes and Ellen had a delicious iced tea to sip. It has been a while since I’ve had iced tea. I grew up loving the uber sweetened Nestea and I know that in the US, iced tea can be simply iced tea. Unsweetened, in all its glory, which was a shock when I liked the sweetened stuff. This time, though, instead of a steeped black tea concoction, Ellen made an iced strawberry lemonade. I have actually stopped buying fruity teas (except apple cinnamon – I still like that) because I don’t like them. I don’t know what it is. I have gravitated to earthy, spicy chai-based teas. Or lemon (+/- ginger) ones. Or mint brews. But not strawberry. Anyways, I digress. Ellen explained she brewed it for iced tea. That’s the way they drink in the South. When in the South, do as the Southerners..
I tried it, and I was smitten. Ellen sent me home with my own package so I could make my own tea once I arrived. That tea did not last more than a week in my house. It was so good. Let’s just say, Houston is hot. A girl needs to drink.
While I have added it to the bucket list to try and recreate in my own kitchen (the tea seems to be mainly dried apples and strawberries with rosehip peels and marigold petals, that I will probably omit), I ended up trying this delicious brew first which uses my kitchen staples.
Warming spices cinnamon and cardamom are paired with a bit of zip from the ginger. If you leave it to steep a long time, cinnamon will be the dominant flavour but that is good, too.
Rob will tell you I have a hard time drinking water. He thinks it runs in my family. No problems with hydration when I make this, though.
PS. Also on the bucket list: making the apple cinnamon macaroons Andy made for breakfast (only one of many delicious treats for our breakfast feast). Delicious!
And we’re off!
Rob and I packed up all our things and are currently en route, road trip-style, to Houston. I have a few travel-themed recipes this week, as we drive across the country (down the country would be more accurate). 3000 km (over 1800mi). We have a lot of ground to cover.
I made a few travel snacks to bring with me (will be sharing throughout the next few weeks), and while I have tracked down a vegan restaurant in each city for dinner, I plan on eating simple meals throughout the day.
I brainstormed before I left. What can I easily find at grocery stores? What would pack well? For some reason, I kept returning to salads with avocado and lemon. Easy, peasy. Throw in some nuts/seeds, cooked beans or tofu as an easy protein. And then I decided sauerkraut would be a wonderful addition, too.
Not wanting to simplify my meals too soon, I knew I didn’t want to wait to try out an avocado and sauerkraut salad. With my current kitchen a few weeks ago, I had the liberty of making a more complex salad dressing, so I ran with it. A creamy miso dressing with a zip from ginger and the tang from apple cider vinegar. That creaminess? Not nuts: nutritional yeast. I imagine avocado would be nice pureed into the dressing as well, but I left it in chunks for the salad. Paired with the salty sauerkraut and crunchy sunflower seeds, this was delicious.
What are your favourite easy travel-friendly meals?