Thank you so much for the kind words from my last post. New friendships take a while to develop, at least for me. I am definitely keeping my chin up… and moving forward. Or perhaps trying just to enjoy what is. It really was a stressful whirlwind last year and it might be nice to embrace the emptiness. Thank you, Anna, for pointing me to this lovely video.
One thing is for certain: I couldn’t do this without Rob. I could not imagine doing this year apart.
Since Rob works from home, and I labour in the hospital, it is funny how the roles have reversed slightly. I swear, Rob has been more adventurist in the kitchen than me. Rob is cooking up a storm, while I am relishing in my quickie salads, hehe.
And the best part? If we time it just right, I can come home to freshly cooked food. Some foods are just not meant to be eaten as leftovers, which is why they are such a treat.
Case in point: arepas. The moist and fluffy arepas with a crispy shell only happen when you make them fresh. We long learned not to make leftovers since they are very lacklustre. They are one of Rob’s specialties, although previously reserved for the weekend when we have more time for food prep.
They seem to fit with most any dish, at least in our fusion household. We like to make it with tofu scramble, but this time Rob went all out with the bean-quinoa chorizo crumbles from The Great Vegan Bean Book. I found them a bit spicy, so I threw together a spin on vegan egg salad: tofu-avocado salad. The avocado, tahini and Dijon make for a creamy dressing while chunky avocado and tofu are surprisingly reminiscent of eggs. The dill adds a nice spin, too. I used dried but I think fresh would be best.
When I chat with friends from home, I field many similar questions. Have you finished unpacking? YES!!!! How am I finding the heat and humidity? Not that bad… Is Houston friendly for cyclists? My route to work is actually pretty devoid of cars, so I can’t complain. How is the food… and the veggie selection? One of my friend was interested in how I triaged the stocking of my fridge and pantry. What did I buy first? What were my perishable and non-perishable necessities?
Since we were without a kitchen for almost a week when we arrived, I continued with my travel-friendly eats: overnight oats with chia seeds and protein powder for breakfast, hummus with carrots and crackers for lunch and snack, and easy eats for dinner once I made my first grocery run. We hit up the closest grocers (Trader Joe’s, Whole Foods and Fiesta Mart) to scope out our new neighbourhood and begin our pantry. See below for what I commonly keep in my kitchen.
After the Zesty Lemon Cilantro Chickpea Salad, this was the next salad I made. This salad is almost too simple. Only four ingredients, or five if you include salt or pepper. Chickpeas, lemon juice, nutritional yeast and leafy greens. Definitely more than the sum of its parts. The lemon juice is tart and the nutritional yeast tames it into a creamy dressing. Marinade the chickpeas and use the extra sauce to toss with your favourite leafy greens. This is also a good travel-friendly meal if you stash nutritional yeast in your bag, of course, along with a knife to cut the lemon. Don’t we all travel this way? HAHA! :)
Without further ado, this is my culled pantry list:
Produce: apples, bananas (for Rob), carrots, lemons/limes, green onion, onions, garlic, ginger (cilantro is a common staple, depending on my menu)
Bonus: tofu and tempeh.
Leafy greens if salads are on the menu
canned beans (chickpeas, black beans, kidney beans)
dried beans (chickpeas, black beans, lentils (red, green))
Oats (rolled oats and steel cut oats)
Brown short-grain rice
Apple cider vinegar
Extra-virgin olive oil, for salads
Coconut oil, for cooking
Toasted sesame oil
Nut butter (peanut butter is Rob’s favourite)
Bragg’s liquid aminos or low-sodium tamari
Mustard (preferably Dijon)
Sweet chili sauce (for Rob)
Sriracha (for Rob)
Dried fruit (dates, raisins, coconut, cranberries)
Canned tomatoes (I usually only get whole tomatoes and less commonly crushed)
Agave or maple syrup
Tea/tisanes (coffee for Rob)
Baking soda (also for cleaning)
Herbs and spices (at least):
Cinnamon (sticks and ground)
Cardamom pods (green)
Aleppo chili flakes
Thyme (I don’t use this that often)
Basil (I don’t use this that often)
+ all the ingredients for my veg stock powder (parsley, dill, garlic granules, onion granules, etc)
I have had a much larger pantry in the past but I am trying to keep things limited to what I will consume in a year. What are things that I have missed that you cannot live without?
I thought I had adequately prepared for a few days without a kitchen. I packed a paring knife, cutting board, can opener, garlic press and lemon press with me during our road trip. No pots meant I couldn’t cook up quinoa. No cups meant I couldn’t even boil water for tea. Never mind anything more fancy that needed a skillet. Basically, it meant I could make salads.
This isn’t a boring salad, though. In between unpacking and snacking on hummus, I made this delicious chickpea salad when we first arrived in Texas. Of course, after I stocked up the fridge. Super simple: mix and marinate. It looks uninspiring but it was a nice balance between the tart lemon, fresh cilantro and sharp garlic. Lemon zest? Well, without my zester, I shaved off the lemon peel and chopped it with a knife instead. However, the zest in this salad is from the garlic, not the lemon zest. The garlic was stronger when I originally made it, but it tamed itself for leftovers, which made it perfect for lunch. It was also delicious overtop mixed greens for a more green salad.
Of my blog readers, only a handful are from my family. Rob and my Mom are my biggest readers.
So, when I say something here, I am held accountable.
When we planned our move to Houston, I said we were going to try a minimalist lifestyle. I was going to leave my dehydrator behind. But then, I kept making more and more things in my dehydrator. I had forgotten how lovely it was to make things in the dehydrator.
I also forgot that I wasn’t going to let life pass me by, either. We are planning to camp in the desert (via Burning Man), continue the long distance cycling (via the MS 150, Houston to Austin) and hopefully squeeze in weekend trips (sadly, my vacation days have dwindled down to nothing). It is times like these that portable snacks work their magic.
So, as we packed, I kept reconsidering whether or not to bring my dehydrator. To be fair, it is a space hog, but it is light. It is mostly filled with air!
Rob was not pleased, though. You said on your blog, you weren’t going to bring it.. I have changed my mind! I kept saying things like, “If I had to choose between x and the dehydrator, I choose the dehydrator.” Example: “If I had to choose between pictures for the wall and my dehydrator, I’d pick the dehydrator… and I bet we could fit the pictures inside the dehydrator, too! HA!”
Eventually, Rob had heard enough. After I made these kale chips, he definitely reconsidered his position. Thankfully, I did a mass kale harvest prior to our move. These were one of our favourite kale chip flavours. I thought they tasted like Sour Cream and Onion, with a touch of cheese, if you include the nutritional yeast. One of our friends agreed they were delicious but tasted more of the scallion undertone. Either way, it made a believer out of me for the power of kale chips. Hourrah!
The question will be whether I can keep up with the kale chip demand, though. We can plow through them so quickly!
Kale chips, here and elsewhere:
Maple Sesame Kale Chips from My New Roots (one of my favourites)
Chocolate Kale Chips from Cupcakes and Kale (Rob likes these more than me; I actually don’t like them)
Sweet and Zesty Kale Chips from Season 2 Season Eating
Sweet Onion Kale Chips from Flora Foodie
Salt & Vinegar Kale Chips from Branny Boils Over
Dill Pickle Kale Chips at Sondi Bruner
Spicy Curry Kale Chips from Choosing Raw
Banana Walnut Kale Chips from Choosing Raw
(No, nothing on the relationship front..)
While I modestly shared the news of passing the.most.important.exam.of.my.life, I figure you guys may be more excited about this news: my photos are in a cookbook! In Tess‘ newest cookbook, no less. I am not sure what was more exciting: new Tess recipes or being a published foodie photographer? :) (I choose the former, actually)
In Tess’ latest cookbook, Get Waisted, she has teamed up with Dr. Mary Clifton, to create 100 delicious, healthy recipes. She has included healthy modifications to older recipes and all-new favourites. Bean and rice coconut banana curry, Black bean and rice bowl with mango salsa, Japanese ume rice, Lemon lover’s red lentil spinach soup, Mexican polenta bowl, Pasta caulifredo, Rosemary polenta with mushrooms, Samosa wrap with cilantro chutney, Spicy Indian chickpea fritters.. ok, ok, I will stop the temptation. You can find all of the recipes on Vegansprout if you are curious. :) Suffice it to say, the recipes are creative and drool-worthy. And I photographed a handful of them.
One of the recipes Tess included is one of my favourites from her first book: Black Bean, Cilantro and Apricot Salad. I routinely make it, changing ingredients, matching what I have in my kitchen.
This time, I swapped the black beans for chickpeas; the mango juice for pineapple juice; swapped the corn for more carrots and scrapped the spinach altogether. Combined with the sweet dried apricots and cilantro-ginger spiked dressing, you have a delicious summer bean salad. Sweet, salty, spicy, crunchy.. It is really hard to mess it up.
The photos in the cookbook are true to the recipe, thus you won’t see this in there. Trust me, I tried. Tess, I just made your salad with pecans instead of walnuts.. can’t you just change your recipe?…. NO GO FROM TESS! You will see this salad, in its many incarnations this summer, though. Perfect for potlucks and summer gatherings. Especially if Houston’s weather is as hot and humid as I fear. Last I checked, there were highs of 35C, feels like 45C with a 50% humidity. This is no heat wave. This.Is.Houston. It will soon become my new reality. GAH! I am sweating just thinking about it. I may not be turning on my oven or stove very often, methinks. ;)
Have you tried any of Tess’ recipes yet? This cookbook would be a great place to start. You can buy it directly from Tess here (discounts if you buy more than one cookbook) or on Amazon (kindle and hard copy).
Rob and I have been good about eating through the freezer and pantry. While I no longer have a white board with the freezer inventory (it was such a good idea but we lost track), we generally pick up a container, look at the label, pick our favourite of the day and chow down.
Trust me, I am very diligent about labelling freezer meals.
I am not sure why I don’t do the same with my fridge foods. I don’t store too many things in the fridge but sometimes I forget about salad dressings or marinades pushed to the back. My rationale is probably: Well, this is fresh food. I’ll remember what it is before it grows mold.
Some fridge finds are still happy in my fridge for months. Possibly years, although I can’t say for sure. Since now I can’t remember what it was and when I made it.
My mystery concoction looked like roasted and ground nuts. Likely with some spices. It passed the sniff test. Not entirely sure what it is, I have two options: almonzano (unlikely because it doesn’t taste similar) or dukkah. Or something I just don’t remember making, which is also a possibility. Dukkah is an Egyptian nut and spice mix with cumin, coriander and sesame seeds but there are many variations. The New York Times recently shared recipes for dukkah with peanuts, pumpkin seeds, chickpea flour and even an herbal variation with mint and fennel. While I have included a link to my favourite dukkah recipe that includes coconut, I am fairly confident this was a different variation. I *think* this is the hazelnut dukkah from Vegan Eats World, which is more nut-heavy than spice-heavy. I prefer more spices than nuts, so that the flavours really pop, but the lack of spices did not hold back here.
This salad started off a bit ho-hum, with a simple favour profile: cucumbers, chickpeas, quinoa, lemon and balsamic. It was nice, but not something to rave about… I wanted to add some chopped almonds but instead sprinkled the mystery nut blend overtop and it definitely brought this to a wow dish. The lemon really accents and highlights the spices. It tastes great and yet I still cannot confirm what is in this mix. :)
So for now, let’s assume it is dukkah and enjoy it for all it is worth. :)
How do you keep track of your food? Do you subscribe to “if I can’t remember what I made, then I probably shouldn’t be eating it?” rule?
Here are other recipes with dukkah:
Roasted Cauliflower and Chickpeas with Dukkah
Maple and Dukkah Roasted Sweet Potatoes from Olive Magazine
Roasted Carrot Soup with Dukkah from Bon Appetit
Bulgur Bowl With Spinach, Mushrooms and Middle Eastern Nut and Spice Seasoning from New York Times
Dukkah-Spiced Green Beans and Mushrooms from Anja’s Food For Thought
Roasted Squash with Tahini and Dukkah at Lisa’s Kitchen
Is it harder to get kids or adults to try new foods?
I am not a parent yet, but I know I was a pretty picky eater as a child. I was definitely better at eating my fruits and veggies than my brother, but we both drove our Mom crazy.
Now the roles are reversed. I am the one eating so many different foods and sharing them with my parents.
Quinoa, possibly my favourite (pseudo)grain, has been a hard sell for my parents. To be fair, in Ottawa, the quinoa never seemed to cook properly. It was mushy and water-logged. I don’t know what was so different but it was a recurring theme. I recommended my standard technique: using less liquid (broth is more flavourful) and then let it sit, lid closed, to steam and help fluff it up. Another option (albeit more fussy) is to partially cook it, drain it and then steam the quinoa.
I thought my Mom had given up on quinoa altogether. I was surprised when I spotted quinoa in her pantry.
Turns out she had finally found a recipe she liked after my sister-in-law served it. Lucky for me, my Mom decided to treat me to her new favourite quinoa recipe.
The main flavours were classic: lemon and thyme. The difference was in the quinoa. First it was rinsed, dried, toasted, cooked in a minimal amount of broth and then steamed with a towel. I typically use a 1.75:1 broth:quinoa ratio but this was much closer to 1:1. This results in no-mush quinoa. The kernels are separate and flavourful. Due to the limited liquid, you might notice they do not become as big and not as voluminous. They are also not water-logged.
I like to include a lot of vegetables in my meals, so instead of adding them directly to the quinoa pilaf, I served mine with grilled asparagus and grilled balsamic mushrooms. My Dad, very generously, donated cut-up asparagus as pupils and a uni-nostril to complete my happy meal. He is not a fan of asparagus, so I gladly ate his offering. Maybe we are all picky kids at heart? :)
Did you have any rough starts with some foods in your kitchen?
PS, I think I may need new glasses. These photos look fuzzy. Oh well, too lazy to fix that! :)
By the way, I loved everyone’s thoughts on how you pronounce (or not) besan. Richa suggested it was more like bay-sun, for anyone not wanting to sound like an Indian noob. I love how this flour which is more familiar in Indian cuisine has become more common.
Yes, I use a wealth of wacky ingredients but besan is peanuts compared to this next ingredient.
If I am lucky, I am able to find my wacky ingredients at one my favourite grocers. If you want to buy this ingredient at a grocery store, it needs to be an Indian grocer, methinks (I have spotted it in Little India: $2.50 for 100g). Or at a pharmacy.
But that’s because I was looking for Eno. Yes, Eno, the antacid. Eno kept popping up as I perused recipes for dhokla, also known as Steamed Chickpea Cakes, a type of Indian snack.
My only experience with dhokla has been at home (with this recipe), but there are many recipes. Some use a combination of beans and rice and others just use chickpea flour or besan (known as khaman dhokla). Most use eno as the rising ingredient although you could substitute baking powder (it may not be as fluffy, though).
Despite both Rob and my dhokla virginity, we decided to tackle the dhokla experiment. Rather, we tackled the microwave khaman dhokla experiment! Dassana shared a beautiful post with an uber simple recipe. You microwave the batter for 2.5-3 minutes and then add the tempered spices overtop.
Rob tackled this, as he is a fan of uber simple Indian recipes, and we were blown away. Flavourful from the mustard-curry leaf tarka but the actual dhokla, the steamed cakes, were spongy, airy and delicious. Rob microwaved ours for 2 minutes but the middle wasn’t fully set, so just zap it a bit longer if need be. The strength of your microwave will change the times, slightly, so experiment to see what works. If you over microwave it, it may be hard and dry, though. Alternatively, you could try the standard way with steaming, too.
How do you feel about using your microwave to bake? I also like this non-traditional chocolate protein cake that I bake in the microwave.
This is my submission to this month’s Bookmarked Recipes.
The carrot craze continues…
I am a proponent of eating lots of fruits and vegetables, and raw cuisine intrigues me. Dining at a raw resto can leave me beguiled: how did they do that? This goes beyond salads. Silky smooth lasagnas, luscious chocolate hazelnut cakes and brownies. This does not taste remotely like raw foods. Then I immediately want to try to make it myself. New techniques to bring you different flavours…
If you need any introduction to raw foods, raw desserts are definitely the way to go. No stranger to decadent raw desserts (Raw Key Lime Pie, Better Than Nutella Cheesecake, Raspberry Cashew Dreamcake), sometimes they go thump with the richness from nuts and coconut. It hasn’t stopped me from wanting to explore more desserts, though. Even better when they are lighter.
Last summer, I was a recipe tester for Amber’s cookbook Practically Raw Desserts and while the recipes are very flexible (I love her multiple variations!), one ingredient she was adamant about not substituting was coconut flour. It is unlike any other flour or shredded coconut.
I was dying to try was her Enlightened Carrot Cake. Nut-free, the base is made from carrots, apples and dates. Oh, and coconut flour. However, by the time I tracked down coconut flour and had the gusto to make this recipe, the book had already been shipped to the publisher (oops!). Thank goodness, this was one of the first recipes she shared online because it finally prompted me to try it.
Amber made this as a cute double-decker cake with a small springform pan. Since I don’t have one, I looked for an easier option. Cupcakes worked well with my last raw carrot cake (very good, too), and even though I had no muffin wrappers, I decided to try it out. After a bit of warm water pouring over the back of the muffin tray, the frozen cupcakes popped right out. It worked!
And yes, they were delicious. Because they are made with coconut flour, they are light. Coconut flour is defatted coconut meat, so it is a lower-fat coconut-based option for desserts. Most importantly, it is an ingredient creating a fluffier texture. As such, these cupcakes are so different than any other raw dessert I have made. The sweetness is not over-pronounced and it was a delicious dessert with a hint of coconut and cinnamon. Satisfying and surprisingly filling for a low-fat dessert.
Amber has two recipes as suggested frostings. I chose neither, although her fermented cashew frosting is still on my hit-list. My last cashew-date frosting was a bit dense and definitely not white, so I wanted to substitute the dates. Instead, I made an apple-cashew frosting. It was simple: apple + soaked cashews + ume plum vinegar (another acid and salt could work) + water. I liked how the fresh apple added bulk and sweetness. The consistency was just perfect after a chill in the refrigerator. Smooth and creamy.
Of course, now I am excited to make more recipes with coconut flour. Have you tried it yet?
Many of the recipes in Practically Raw Desserts use coconut flour, so I am excited to try more of Amber’s creations. I promise to do a better review of the cookbook when I finally get my copy. Here are other recipes that use coconut flour:
Maple Streusel Coffee Cake Squares in Practically Raw Desserts
Pecan Chai Spice Bars in Practically Raw Desserts (I made these as a tester but found the flavours a bit muted and the frosting too soft)
Pecan Shortbread in Practically Raw Desserts
Cake Batter Protein Balls from Chef Amber Shea (I have made these already. They are very good for something so simple)
Raw Apricot Jam Bars with Flakey Crust by Bonzai Aphrodite
Cardamom Chocolate Chip Cookies from Purely Twins
Peppermint Protein Bars from Purely Twins
Coconut Lemon Meltaways from The Hearty Herbivore
Raw Avocado Brownie from Bite-Sized Thoughts
Chocolate Avocado Cookies from Sprint 2 The Table
The dehydrator and juicer are now out in full force.
Carrots for juice and then the pulp was made into these lovely raw falafels.
I know, I said I don’t like raw Mediterranean eats. While I like Middle Eastern foods, I don’t like falafels.
However, I loved these raw carrot falafels.
Probably because they don’t taste like real falafels. And they don’t use raw chickpeas, either.
In any case, they taste great.
Carrots (or carrot pulp) is combined with sesame seeds along with lemon juice, garlic, cilantro and green onions for a flavour punch. Dehydrate them for 4 hours and you’ve got some soft and moist falafels without the heaviness from typical deep-dried falafel balls.
I combined the falafels with my favourite Middle Eastern-tahini dressing to date. Hummus-style with additional lemon juice, tamari and tahini. I originally used it in my Chickpea and Tofu Tahini Scramble but found the flavours mellowed after cooking on the stovetop. However, I stuck my finger in first to see how it tasted. I knew it would be a great dressing/dip and it did not disappoint.
I originally served the falafels and dressing as a salad overtop greens, but they also went really well in a green wrap with a bed of raw cauliflower couscous.
I am currently on a mung bean kick.
Lets just say they’ve been in my pantry for awhile. Two years, perhaps more. I made one meal with them initially that was a bit lackluster, so it has been difficult to give them another try. But, in my pantry clearing gusto, I tried them again. And again. And again. Yes, I have made them 3 times in the past 2 weeks. Now, I’m hooked. You see, I just needed the right recipe.
Mung beans should be on your hitlist because they don’t need any soaking and cook up quickly, around 30-45 minutes. Even beans that are two years old. :) My trick is to slightly overcook them. Here, I cooked them until they were creamy-soft, nearly exploding. Some of my earlier tries were more intact than this batch, but still cooked beyond a firm bean. If you keep it more firm, it has a very pronounced “bean” flavour. It mellows as it cooks further, which I prefer.
So where did I get my mung bean recipe success? From Tess, of course. I made the Easy Indian Mung Beans from Radiant Health, Inner Wealth. Then I made her Mung Beans with a fabulous cilantro chutney from Get Waisted (more to share about that, in due time).
For my third time, I put my own spin on it: I decided to use her base recipe for the mung beans and add a simple fresh mango chutney. The mung beans were simmered with cumin and coriander until all the water is absorbed, then doused in fresh lemon juice. Mung beans are ok with just the spices, but much better with fresh citrus juice. Instead of a tarka, I wanted to highlight the mango chutney so I kept the beans simple. The chutney was simply a mix of mango, ginger, cumin and apple cider vinegar, but next to the mung beans, they were great.
Have you tried mung beans? Any favourite recipes?
Eating through my pantry has some benefits. I find foods I had forgotten.
My Mom remembers. My Mom is like an elephant: she never forgets.
(She will probably never forget me calling her an elephant… HAHAHAHA!)
What about all your soba noodles, Janet?
Oh yeah…. all those noodles I bought after I came back from Japan. Just like when I drank my way through a library of non-dairy milks to figure out which I liked the most, I bought a wide variety of soba noodles to pinpoint the perfect pasta. However, I shortly became disillusioned when I figured out that most soba noodles actually contain very little buckwheat. The noodles are still mostly made from white flour. Lesson: Read the package before you buy them.
I eventually found 100% buckwheat noodles but scoffed at the price. So I put them back.
I eventually found them again, but this time it was a different brand. And they were a much better price. So I bought some and then proceded to forget I had them.
Definitely great for a change, the buckwheat noodles are slightly nutty and cook in 4 minutes.
Here, I paired them with kale and red pepper and a simple sesame-miso sauce. A simple sauce, not due to a limited ingredient list. Rather because the ratio is almost all 1:1:1:1:1:2 (the original recipe was 1:1 for all ingredients but I thought it needed a bigger dose of lemon juice). The sauce is creamy, salty and tangy and coated the noodles and veggies well. I used some of the pasta water to thin the sauce but use as much as you like.
Instead of massaging the kale, I let the heat of the noodles wilt them. Easy, peasy. Because as much as I love raw kale salads, I am usually able to
trick convince others into doing the massaging. I hate getting my hands too dirty. ;)
(PS. This post was pre-approved. My Mom thought it was in good taste. Both the elephant and noodles. And a great post for Mother’s Day. I think she was just happy I was eating through my soba noodles.)
Other tahini sauces you may enjoy (because tahini is so much more versatile than hummus):
Bok Choy and Sesame Ginger Udon Noodles from 1000 Vegan Recipes (we’ve made these with red pepper added and enjoyed them)
This is my submission to this week’s Weekend Wellness.
Enough of the doom-and-gloom? Bring on more tasty salads!
It has been a while since I proclaimed to make the best salad ever. As I continue to make more and more salads, I have higher salad expectations.
My old favourites are still wonderful:
The Best Salad Ever (First Version): Turkish Bulgur, Pomegranate and Almond Salad
The New Best Salad Ever (dethroning the above): Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa
The Best Lentil Salad Ever: 11-Spice Lentil Salad with Capers and Currants
And now, I present to you: The Best Chickpea Salad Ever.
I eat chickpeas a lot, but I don’t usually eat them as the main salad component. I would have a hard time thinking of a good cold chickpea-based salad off the top of my head. I don’t like chickpeas with vinaigrettes, preferring them pan-roasted or smothered in thick sauces. However, as soon as we tasted this salad, both Rob and I were smitten.
This is a perfect chickpea salad, combining the tang I enjoy from vinaigrettes with a light creaminess from tahini along with a sweet spice from curry powder, contrasted with sweet currants and carrots. It is quite similar to my favourite lentil salad, except I am using a pre-made curry powder. Granted, the success of your salad will depend entirely on the curry powder you use. I am very partial to Penzey’s sweet blend which is fragrant and flavourful without being too spicy or earthy. It is highlighted perfectly with the touch of maple syrup.
I had this recipe bookmarked for the longest time and once I made it, I was sad I hadn’t made it earlier. Do not delay in trying it out. It will make a great potluck salad this summer.
What is your favourite salad?
This is my submission to Deb for this week’s Souper Sundays, to this month’s Four Seasons Food Challenge, to this week’s Healthy Vegan Fridays, to this month’s My Legume Love Affair, to this month’s Bookmarked Recipes and to this month’s Eat Make Grow Blog Hop for picnic eats. (more…)
Power of beautiful food?
I adore Gena’s blog Choosing Raw, where she shares gorgeous food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to try.
So around the time of my food funk and arugula excess, I was propelled to the kitchen with the promise of beautiful food. Gena shared a drop-dead gorgeous salad with mizuna and tempeh with a mustard-miso dressing. I had enough gusto to make the dressing and bake some tempeh. Less inclination to go to the store to buy cabbage, snow peas and cilantro. So, I tossed it with the arugula and some cherry tomatoes and cucumber.
It did not matter because the star of this salad was the dressing. Oh my gosh, it was so good. A hefty dose of miso, a strong background of mustard with a sweet sourness from Meyer lemons and maple syrup, this dressing had a lot of bold flavours that became downright addictive. The tempeh was very basic and could be used for most meal salads since it was not strongly flavoured.
By the time I finally got around to acquiring some cabbage, I think I hate half the cabbage with this dressing alone. I just kept returning for more delicious salad.
Here’s to beautiful salad! :)
Have you tried Gena’s recipes? What are your favourites?
This is just a quick post to tell you about my latest infatuation.
(Unlike the Mediterranean Beans which I ate a month ago)
That ice cream craving was this week, though.
And while this is no ice cream, it is a deliciously creamy banana-less smoothie. And so cold, it gave me ice cream head aches.
Slow down, Janet…
Yes, this is the perfect drink to slow down with.. on a sunny summery day (thank you beautiful weather, Toronto).
Bananas are a common fixture in my smoothies, but Rob has stopped buying bananas, focusing on our freezer fruits. Vegetables are commonly added to sauce to make them smooth (cauliflower, zucchini, sweet potato and roasted tomatoes come to mind), and I have even added carrots to smoothies before (for a strawberry-mango-carrot delight). But this time, I wanted to try cucumbers. They worked well in my Cucumber Beet Ginger juice, so I figured out if someone had done something similar.
Now it didn’t seem so scary to pair cucumbers with strawberries. I’ve tried it with the seeds and without, and personally I just can’t be bothered to remove the seeds. To be honest, you cannot really taste the cucumber per se but it gives a fresh feel to the smoothie. I’ve made it with and without the vanilla and both are good. And the lemon juice? Definitely better with it.
Weird, but it works.
Definitely a comforting, guiltless drink for the summer. Thank goodness cucumbers are on sale this week. If you pick some up and make this, please let me know what you think… or if you have any other ways to enjoy cucumbers drinks. I was wondering whether they would freeze well for smoothies but ate through all my cucumbers before I could figure it out.
Joy says hers feeds two. It serves one Janet. And I’ve drunk my way through 2 cucumbers, if that tells you anything.