I almost thought about making my blog vacation all about chickpea flour. I have been experimenting with it a lot more and this was a fun venture into sweet pancakes.
I was drawn to Gena’s recipe because they were protein pancakes without protein powder. While I am no stranger to savoury chickpea flour pancakes (aka besan chilla), I liked how these were more traditional. Here, chickpea flour is combined with cashew flour and soy milk for a heartier base.
They did not fluff up like regular pancakes, but were good for a lazy weekend breakfast. I topped them with a quickie raspberry chia jam for a summer twist. Forget boiling the fruit as in my blueberry vanilla chia jam. I simply defrosted some frozen raspberries in the microwave, added some chia seeds and waited a few minutes. The jam was a nice sweet contrast when rolled inside the pancakes.
I am sharing this with Dead Easy Desserts.
This is probably my favourite concoction from the remains of my pantry.
I had a vision. I wanted to make corn muffins with masarepa. Cornmeal, polenta, masa harina and masarepa— what are the differences?
Masarepa is unique because it is precooked. We use it all the time for arepas and I love how soft and melt-in-your mouth arepas taste fresh from the oven. Sounds like the perfect recipe for cornbread, no?
My googling did not help. Possibly because arepas ARE Colombia’s (and Venezuela’s) answer to cornbread.
In any case, I cobbled together a few recipes and in the end, just ran with it. Into my batter with masarepa (and masa harina since I finished our stash), I added roasted corn, roasted hatch chiles and roasted red peppers. A bit of sweetener to accentuate the dough, although that may be sacrilegious depending on who you ask (and I am no corn bread expert).
Although I appreciate good food, and this was delicious. Basically a fiesta arepa in muffin form. They didn’t really raise too much. Although this will encourage me to add veggies to our next batch of arepas.
I find experimental baking quite daunting, but these turned out great. Do you ever make non-arepas from masarepa?
Last year, I was all over the strawberry cucumber smoothie. I drank it for weeks straight. Banana-less, the strawberries provided enough sweetness and contrasted against the cooling cucumber.
This year, I went more simple: frozen watermelon and mint. Lime juice is optional, mainly because I think it would be fabulous, but right now our limes are very sad so I didn’t get very much juice at all.
By using watermelon that has been pre-frozen, this is a quick and cooling drink. The hint of mint is a nice contrast without overpowering the drink.
Depending on the sweetness of your watermelon (and your tastes), will depends how much sweetener you would like to add.
What are your favourite summer drinks?
PS. Another nice version is this pineapple-mint frothy!
Houston played a cruel joke on us earlier this week.
If you thought it was hot outside, it was more hot inside our home. While not too hot outside (highs of 90F/32C), inside our home, it was 86F/29C. It was still 86F inside, after an overnight low of 80F/27C.
Yes, our air conditioner had stopped working.
Rob suffered the brunt of it, as he stayed at home (to work) and greet the 3 separate repairmen. The first 2 could not reach the roof with their ladders. Thankfully, the third team was a charm. By this time, it was closer to 9 pm at night but when the cool air began to circulate through the house, it felt like heaven.
Truthfully, I had a long day at work but I was not rushing back to a hot and humid home. When I finally arrived, all I wanted was a cool drink. We have almost finished the frozen fruit in our freezer and this certainly hit the spot. I would not have considered something so simple as pineapple and mint, but while we were in Toronto last week, we sampled a delicious pineapple-apple-mint juice from Yam Chops. Imagine my surprise after a quick spin in the blender, the froth had taken over. It was glorious! It settled a bit as I went looking for my camera, but I think you get the idea. Definitely the epitome of a frothy drink.
I am sharing this with Cooking with Herbs.
Time is a-ticking. Less than a week left in Houston. We have been balancing DO.ALL.THE.THINGS left to do in Houston and DO.ALL.THE.PACKING. Lots of pantry-friendly meals this month as we eat through our kitchen.
We stopped replenishing the red lentils months ago and begrudgingly started eating through the toor dal. Not that we don’t love it (WE LOVE TOOR DAL) but it just takes longer to cook and time is something we are lacking right now.
We left a few Houston must-dos until the end. I finally went to the NASA Space Center, lured by a private tour by an astronaut. An astronaut with a PhD in Cancer Biology, which was right up my alley, as she explained the medical complications of space travel. And let us touch and feel the space stuff. But not wear the space suits, sadly. Astronauts ARE a science experiment in themselves, did you know? They also do deadlifts and squats in space to maintain their bone density.
We also went to Chinatown to eat at one of the rival Malaysian restaurants, complete with the suggested one-hour foot massage for only $20-25 at the neighbouring reflexology spas. It is the thing to do, I swear.
That experience was also our first (and hopefully last) experience with Houston rush hour traffic.
Also, kudos to the American pharmacies. “Yellow Fever Vaccine Now Here”. I can easily obtain travel immunizations without an appointment or a puncture fee. Vaccines tend to be controversial but it is not controversial for me: I would rather not get infected. So I finally got my hepatitis A shots and re-immunized myself against typhoid for my upcoming vacation.
So, about this curry. It is simple, yet delicious. Lightly spices with all the great Indian spices (cumin, coriander, garam masala) and lightened with a splash of lemon juice, it is a nice hearty meal. An easy way to easily add more spinach, too.
I haven’t really gone into too much detail why I am pro-vaccine (the main reason is the ability to prevent serious diseases, some of which are uncurable, which I believe outweighs the potential side effects from receiving the vaccine). Do you have strong opinions either way?
Houston gets me every single time. You leave for a week or two and you forget how hot and humid it is. Or maybe it just became hotter.
I thought it was ice cream weather before but now it has become a dietary staple. Just like salsas, we will have to wean ourselves from the vegan ice creams at Trader Joe’s.
I have no ice cream maker, but this recipe promised to deliver.
Mint ice cream with chocolate chunks – what’s not to like? I added some spirulina to make it a vibrant green base.
Sadly, it didn’t work out. I actually wonder whether it could be done at all without an ice cream maker. I quickly realized the chocolate chunks would sink to the bottom if I didn’t stir. So, I stirred the ice cream as it become to freeze, almost every 30 minutes for a few hours. Until it was way too late to stay up. Of course, in the morning, it was solid as a brick and difficult to thaw. I had a hard time getting it into a scoopable form and ended up thawing it in the microwave! It was also a bit icy, I suspect because I didn’t remove the watery coconut water from the coconut milk.
I eventually refroze it into small quantities and ended up adding some soy milk to turn it into a smoothie. Next time, I may try Kari’s idea to put it back in the food processor to whip it back into a creamy state. Or fish out my ice cream maker from storage.
The recipe comes from The China Study All-Star Collection which is a collection of vegan recipes that focus on whole foods with limited refined oils, sugars and salt. Like my cookbook collaboration, the recipes hail from many authors. I was familiar with some of the authors (Dreena Burton, Ani Phyo, Christy Morgan, and Lindsay Nixon) but also new-to-me authors like Chef AJ and Del Sroufe among others.
A cookbook like this makes a great introductory cookbook. You are exposed to the styles of many chefs, hopefully finding a few that really resonate with you, or others that perhaps push you in new directions. Would you like to try Dreena’s Apple Lentil Dal? Or Christina’s Daikon Mushroom Fettuccine? Or Laura’s Cauliflower Steaks with Sweet Pepper Sauce? Or Heather’s Dark Chocolate, Sweet Potato and Black Bean Brownies? Yeah, me too. All four. In fact, you may notice a few repeats from the more prolific writers. Lindsay’s Quick Burgers have been shared earlier as well as Dreena’s Mellow Lentil “Sniffle Soup” and Black Bean Soup with Sweet Potatoes (I shared that one in the fall and it was fabulous!). If nothing else, it may open you up to a whole new library from a new favourite author.
Of note, due to the multiple authors, the writing style of each author is apparent, along with the quality of their accompanying photographs.
Recipes from The China Study All-Star Collection shared elsewhere:
Peanut Butter Fudge Truffles (with another giveaway, too)
Dreamy Baked Bananas (with another giveaway, too)
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite ice cream flavours. I will randomly select a winner on June 30, 2014. Good luck!
I told my friend in Houston that I had reached the height of my vegan eats here. There were no new restaurants I wanted to try. She assured me there were so.many.more to try and convinced me to try a nearby Thai restaurant. Oddly enough, Rob has spotted it earlier that week and was amused by its billboard that announced it was MANGO SEASON!
I was apprehensive but she assured me I would love it. She told me they had vegan ice cream. I was sold.
She did not lie. I loved it. So much so, that I quickly tried to figure out how to recreate the dishes.
This is a spin on Laotian larb. Of note, Rob tells me this is nothing like the original and in fact, if you pronounce the r in larb, that is wrong, too. Make no mistake about its simplicity, this salad wrap was GREAT!
A few fun points: This was the first time I have steamed tofu. I LOVED it. It made it nice and fluffy and once crumbled, it absorbed the flavours of the marinade incredibly well. Lime juice, cilantro, in a salty-hot-sweet background, it was nice, fresh and light. After an overnight soak, it was absolutely perfect and lasted for a few days of lovely leftovers for lunch.
I took inspiration from the restaurant to serve it next to a quarter of an iceberg. Its solid leaves make for excellent wraps, more sturdy than most lettuces and is rather mild on the green scale. Besides, it is always good to rotate your greens. :)
Do you have a favourite green wrap? I thought collards were my favourite but I was rather smitten by the iceberg lettuce. ;)
Rob did some more investigating. He found a program that would figure out if I had any duplicate files irregardless of the name.
WOO! After three days, my program to find duplicate files on your external hard drive has completed. It has found at least 172 GB of duplicate files. We need to clean them up!!!!!!!!!!!!!!
His emphasis, not mine.
So apparently, I come with baggage. Electronic baggage.
There used to be a time when I couldn’t fit everything on my hard drive, but once I had 1 Tb on my external hard drive, I haven’t thought much about my space usage.
Rob didn’t appreciate my old school way of culling my photos: copying them into a new folder. Sometimes I had 4-5 copies of the same photo with my disjointed backing up. Now we get to do some culling!
Rob is doing a great job tackling our leftover food stuffs. This was an absolutely, wonderfully delicious pea curry he made with the peas in the freezer and spices from the pantry. I am not saying that just because Rob made it and everything tastes better when someone else cooks for you, but honestly this was gourmet Indian and made me a pea-lover. I love beans but peas are not as high in my “love list” but this, guys, was incredible.
Creamy with a rich-tomato broth with bright green peas, this was a keeper. Sadly, this curry has a really long ingredient list, which seems almost disjointed and muddy, but have faith. This was delicious and completely worth the effort (and definitely Rob’s effort!).
Do you like peas?
PS. I am sharing this with Bookmarked Recipes.
Before you start to think this will be a smoked paprika free household, have no fear. I am pretty sure Rob will let me replenish prior to moving back to Canada.
It is a bit of a race, now. Rob has made it his own personal goal to munch through our food stocks…. so, if I wait too long, my food may disappear. Use those roasted red peppers in the pantry! The roasted corn in the freezer! The last of the soy curls! (I actually had planned to use some small flageolet beans I had frozen but could not get them to thaw out of the container fast enough….)
Reminiscent of my Sweet Pepper Coconut Corn Chowder, I loved how this one was virtually bursting with vegetables. Coconut milk would make this a thick and luscious soup. This version was inspired by one of my favourite cookbooks this year, Soup’s On!, since it is packed with quick and healthy meals. Mark’s inspiration was New Orleans’ Maque Choux, a Cajun-inspired corn soup.
I loved it. Simply delicious. I worked with what we had lying around and it made a light, summery bowl of vegetable soup.
Do you like soups in the summer as well?
PS. I am sharing this with Souper Sundays.
I have been a bit quiet on the cycling front.
I kind of poured my everything into the Shiner GASP and let my body (and mind) recover as needed. Rob and I kept cycling, but nothing over 50 km. There is no point in cycling if you aren’t having fun. It pales to our upcoming distances, but I just didn’t have it inside me to resume our crazy adventures.
Three weeks later and I got my mojo back. I started swapping my morning gym with longer routes to work. Rob would join me. On his road bike, no less, which was a good motivator to keep pushing it on my commuter, while carrying all my stuff for work on my back. I managed to squeeze an extra 50 km, in addition to my regular commute, over the 2 days we tried this out. Sadly, the forecast is all rain this week, so I may return to the gym after all.
With the long weekend, Rob and I had time to both relax and fit in some longer cycling. A perfect balance, methinks. 50 km and 107 km, including an urban hilly ride. Thankfully we made it home yesterday before the torrential rain, which is merely a preview for the week.
In any case, I made these delicious snack bites to tote along for our longer ride. They were inspired by a reader, Jessica, who encouraged me to try adding ginger and turmeric to Gena’s Hemp Cocoa Energy Bites. I love it when you guys know me too well!
No stranger to sharp, fresh ginger in sweets (remember my Matcha Ginger Smoothie?), I didn’t add enough turmeric for it to be a strong taste. I will admit that I added the ginger because I like its taste but its anti-inflammatory properties are a bonus. However, I added the turmeric specifically because of its anti-inflammatory properties (I really don’t like its taste in strong amounts!). The dates sweet this nicely and the hemp protein powder gives it a grassy/earthy undertone which complements the sweetness perfectly.
What do you think of turmeric? Do you try to incorporate into more of your foods? Any recipes you recommend?
My lovely friends are true enablers.
I wanted to make cupcakes. Chocolate cupcakes.
Even with my (somewhat) minimalist pantry and kitchen, I was mostly to my goal.
I had silicone muffin wrappers, but no muffin tin. I wasn’t sure whether I could simply bake the muffins without the tin, but my friend graciously lent me her muffin tray so I did not have to experiment. (Note: Please tell me if you have tried)
Next, I found the perfect recipe: a chocolate cupcake that only used chickpea flour as its base. No wheat flour, no funny grain flours, not even oat flour. Just chickpea flour. In fact, now I was rather intrigued. Chickpea flour cupcakes??
I was missing one ingredient, though: baking powder. I have baking soda (it also helps for cleaning), but no baking powder in my minimalist pantry. Oftentimes, especially if baking with chocolate, baking soda can be substitute with baking powder. So I tried that option first. Baking experiment fail #1: I forgot to look at the conversion and it isn’t a 1:1 substitution. My cupcakes rose beautifully but tasted kind of salty and somewhat metallic.
I vowed to try again with less baking soda but my friend spared me the trouble and slipped me a bag of white powder at work. Clearly labelled baking powder. The label may have been unnecessary because if she were smuggling cocaine, I would have inherited a fortune. ;)
In any case, I shared the cupcakes at work. I was up-front that I was sharing vegan, gluten-free and grain-free cupcakes. I told people that it was made with besan/chickpea flour because quite a few of my co-workers cook with it, too, and they were shocked it could be used in a sweet baking treat.
However, what I did not share (initially) was what I was hiding in my frosting. I ran with the bean-theme and used tofu as my base! It is similar but more firm than my chocolate mousse pie filling. I thought it was too sweet when I first tasted it but it mellowed out and firmed up considerably overnight in the fridge. Both the frosting and cupcakes were well received, so I consider it a success!
This recipe is courtesy of Vegan Beans From Around the World which shares 100 recipes of naturally vegan recipes from around the world. Kelsey simplified the recipes to keep the ingredients easy-to-find and did a marvelous job of curating a variety of vegan bean-centric dishes. Dutch Split Pea Soup to Nigerian Black Eyed Pea Stew to Argentine White Bean Salad, there are plenty of dishes I still want to try. Oh, and the Navy Bean Pie (aka Muslim bean pie) which is also in the dessert section. I have been spoiled by gorgeous cookbooks as of late, so I am missing the pretty photos. Although hopefully these photos will encourage you to try out this fun cupcakes.
Recipes from Vegan Beans From Around the World spotted elsewhere:
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite recipe made with beans. I will randomly select a winner on June 13, 2014. Good luck!
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.
PS. Have no muffin tins? Try making this into a cake, as seen here.
PPS. Need other ideas for using chickpea flour? Look no further than Emma’s round-up post.
PPPS. I am sharing this to Credit Crunch Munch and We Should Cocoa for $2 cakes. I didn’t price out the cupcakes but without butter and eggs, vegan cakes are typically cheaper. Chickpea flour can be found at more economical prices at Indian grocers.
You probably wept as I described Houston’s spring/summer weather a few months ago. With the atrocious Canadian winter, I started clarifying when my Mom would ask me about the weather: Do you really want to know? Do you really want to know we have bone fide summer with 30 C highs while you just lost the last of your winter snow? I thought not.
Have no fear, though, you will have your just revenge. That hot and humid weather is mere weeks away, if not here already. Hot and humid? Yeah, that’s was this weekend. Houstonians know this is peanuts compared to the upcoming summer (sad face). I am convinced that it is the humidity that makes the wind so heavy here, but I have nothing to prove it.
In any case, I made a Houston-newbie mistake last weekend. I brought these treats to a potluck. Not a problem in other cities, but Houston is hot these days. They were very keen to melting. Even in our apartment, with the air conditioner, they were quick to begin to melt. Since they were my only cooked food fit for others, I brought them anyhow. Imagine my shock when I arrived at the potluck, when they decided to serve the food outdoors! GAH!! A bit of reprieve, the desserts were to stay inside. I placed my container of mini treats with the other desserts and proceeded to pile up with all the delicious savoury options.
I returned indoors to the dessert table. The line from the savoury table now snaked indoors, right past the desserts. I had to do a double-take: only one half-treat remained. I told Christine to grab the last one. Instead of melting, within 5 minutes they had evaporated to high acclaim! Success!
One of my favourite parts of going to vegan potlucks (other than trying so much delicious food), is experimenting in my own kitchen. After seeing Lisa share these, I immediately wanted to try it. Tahini-based desserts were a definite hit earlier this year (see my Sweet Sesame Rice Crispy Treats) and I am warming up to liking a hint of coffee flavour. It pairs well with chocolate (hello Chocolate Mocha Pudding Cake!) but I was unsure about it without the chocolate. Lisa raved about it, so I gave it a whirl.
In case it wasn’t obvious: it was a definite hit. The coffee flavour was subtle enough (for me) and paired well with the sweet dates. The tahini cups were a nice contrast with a creamy base. I liked that it was nut-free, which helps for those with nut-allergies at potlucks.
I made these into mini cups, which I think worked well since you could get more filling:base ratio. Tahini can be a bit bitter, but it was tempered nicely with the sweet date-heavy filling. I still had some filling leftover, which was easily slipped into my next morning’s oatmeal. The tahini base settled a bit funny on top, which is probably because I didn’t use enough. I just barely had enough to surround my 24 minicups. I changed the recipe below to account for more base.
Do you like tahini in your desserts? I am inspired to try more! Perhaps these salted tahini caramels are in my future: tahini + coconut flour + sweetener!
PS. I am sharing this with Bookmarked Recipes.
We have been all over the coconut rice lately. With mango season comes Mango Sticky Rice. Twice, so far, within the past few weeks. Rob’s latest batch was shared with a friend who proclaimed it the best ever. She had been pining over Mango Sticky Rice since her childhood and was always disappointed with resto versions. Not ours. It quenched her thirst. We split our case of mangos (20/$5!) and she subsequently made her own. Rob’s latest version substituted agave for the sugar and he used the last of our full-fat coconut milk.
While Mango Sticky Rice is good for dessert (or breakfast, in my mind), it probably would not do dinner justice. Try this coconut-infused Jamaican rice and pea dish instead.
Rice and peas is a classic side dish from Jamaica. “Peas” may be a bit misleading because it refers to a type of pigeon pea, which is similar to cowpeas that includes Southern favourites such as purple hull peas, lady cream peas, black eyed peas and crowder peas. If you are lucky enough to snag fresh peas, you will figure out that they in fact, do taste like peas. Kidney beans are often substituted in this dish, as well.
In any case, with whichever bean you choose, I do encourage you to try this dish. It is a very simple one-pot dish wherein everything cooks together and the nuances of the allspice, thyme, lime and ginger really bring out a fun flavour profile. Use full-fat coconut milk for a decadent creamy base, but the reduced fat was great too (which is what is pictured here).
Have you tried coconut rice? I am thinking that adding black beans to our Mango Sticky Rice might be a marvelous dinner, no? Who’s in to try it? :)
I always thought it would be funny to have enough forethought to pre-plan my holiday meals months in advance. You know, Christmas food served at Thanksgiving; Valentine’s Day treats for Christmas; Cinco de Mayo eats on Easter.
OK, I made the last one up, but it totally happened anyways.
It turns out out Rob was a bit more lonely on Easter Sunday than me, and at the last minute, we decided to host Sunday for the ex-pats. Three Canadians and a Dutchman, all displaced in Houston temporarily.
Although, instead of stressing out about our meals, we shared our love for vegan Mexican food (with a South American twist). Our friends brought some Mexican bread pudding and other Mexican treats for dessert. Easter Houston-style.
Migas is a dish typically made with eggs, but we swapped it for crumbled tofu and added some spices and topped it with salsa and cilantro. The tortillas are usually scrambled into the mixture but I like to add them at the end to keep them crispy. Rob shared his Colombian delicacy of arepas.
There is something about the weekend that brings out the tofu scramble in us.
Are you celebrating Cinco de Mayo? Fellow bloggers, have you ever pre-planned your meals that far in advance? ;)
One reason Easter snuck up on me this year is because I do not get a statutory holiday this weekend. In Canada, I usually get Good Friday off. (In Quebec, I think they get the Monday off instead). Here in Texas, nothing. Although I think stores may be closed on Sunday.
The second reason, of course, is that we will not be celebrating it with family or friends.
I have even less knowledge of Passover but it passed my mind as I made this quintessential Arabic-Jewish dish: Shakshouka.
I first encountered shakshouka (also known as shakshuka or chakchoukah) in Morocco. At its roots, it is a mildly spiced tomato dish in which eggs are poached directly in the tomatoes. Like most dishes, every city had its own variation: more vegetables, less vegetables, more spice, less spice.
I was drawn to this version due to the overabundance of vegetables. Tomatoes, bell peppers and cabbage. Shakshouka’s country of origin may lie in Morocco’s neighbouring country of Tunisia, known for its hot and spicy harissa pepper paste. While I have made my own (not-too-spicy) harissa before, I opted for something quasi-similar I had in my kitchen: pat-chi. Aka, kale and collard kimchi spiced with Thai chiles. Aka, related to kimchi with a yaya-twist. A little bit goes a long way to flavour our vegetable ragout.
To keep this vegan, I swapped the eggs (perhaps totally losing the essence of shakshouka) for chickpeas. I loved it. But sadly, upon investigation found that with this swap, this would no longer be appropriate for passover. No chickpeas for Passover. Perhaps you could serve the ragout with some quinoa: now kosher approved for Passover.
Will you be celebrating Easter or Passover this weekend?