Thus, when we moved to Houston, we pared down our kitchen, minimalist-style. Minimalist, in comparison, because I am not willing to compromise in the kitchen, either. Do I need 5 different whole grains all the time? No. I will repopulate my kitchen with my favourites. Quinoa, brown rice and oats. Beans? Right now, I have been mainly munching on canned beans (we don’t have containers/bags to freeze beans yet and time has been a bit sparse). OK, I will still have many beans (don’t forget, I can order from Rancho Gordo directly!) but my collection will not as big as my last.
I still don’t feel deprived in the slightest. There are constant permutations and combinations to try out. The recipe may look the same, but a change in spice can make all the difference.
While still in Toronto, I was had a cook-date with a friend after work. I suggested making Heidi’s Moroccan chickpea and carrot salad. No cooking required, it was filled with my typical pantry staples. However, not everyone always has a lemon on hand, grows mint in their backyard (I don’t have that anymore), stocks prunes (um, yeah, not me either) or has a spice grinder. So we made do with what she had. Lime instead of lemon, cilantro instead of mint, dates instead of prunes and we kept the cumin seeds intact.
It may just be a label, but I wondered whether these changes would make this salad less Moroccan. Dates, cumin and carrots are very common in Moroccan cooking. However, I typically ascribe cilantro to Indian and southeast Asian cuisine. Turns out, cilantro is pervasive in Moroccan cuisine as well. Moroccan, with a twist, perhaps. With the mix of sweet dates, earthy cumin, tart lime, bright cilantro and crunchy carrots, it was very good.
It should not come as a shock, since it is very similar to my beloved Curried Chickpea Salad with Carrots and Currants with a smattering from my Moroccan Carrot Salad. Next time, though, I think I will try the original recipe. A tasty variation on a similar theme.
You know how bloggers tend to post holiday dishes before the actual holiday? Do you think they make the same dish for the real holiday? Or make something new?
Me: a little from column A and a little from column B. Cooking for me, column B the majority of the time. For guests, perhaps some from column A.
For Cinco de Mayo, I shared my Mexican Chili Salad Wraps the week before. Rob celebrated Cinco de Mayo with a lovely corn and avocado salsa and oodles of other Mexican treats. No salad wraps. Except that was on May 4. On May 5, Rob and I actually went out for Thai food to celebrate a friend’s birthday (they actually had a few vegan options -youpee!).
But then, after seeing others share their Mexican eats, I had a craving for more Mexican. Post-Cinco.
Flipping through Bittman’s latest cookbook, VB6: Vegan Before 6:00 (good review of the cookbook here), I knew exactly what I was drawn to: black bean tacos with a tangy cabbage slaw. I had my mango “taco” wraps ready to go. I love all things “tangy” especially if it means lots of citrus juice (lime!). And well, beans, oh yes. I have used black beans in many Mexican dishes, but I was intrigued by Bittman’s suggestion to mash them, spice them (lots of garlic!), and then roast them.
It worked really well. While the beans crisped up in the oven, I made the beautiful cabbage slaw. It came together seamlessly. Call them tostadas with crispy flatbreads or roll them into tacos. My mango wraps were crispy but if you let the beans sit on top of the wraps for a while, the wraps absorb some of the moistness and became pliable again. Because they were very thin, they were very delicate and made a big delicious mess. A beautiful delicious mess. I can’t remember the last time I bought red cabbage, but gosh, isn’t it gorgeous?
So, for all you seasoned bloggers and foodies out there, do you remake your pre-holiday dishes? Or try something new again?
It is hard to believe that just two years ago, in preparation for cycling to/from Ottawa and Kingston, I was already training by cycling to/from Toronto and Kitchener-Waterloo. Our friend was hosting their annual Cinco De Mayo party so I packed my pannier and cycled over. That’s 120km one-way. This year, due to snow and rain, the long cycles haven’t progressed as well. Thus, the trip has been modified to be 70km one way from the train station.
While the party is happening again this year, and I have signed up for Rideau Lakes, I am trying to balance my time between cycling and studying. Studying is winning. Cycling can wait. Passing my exams cannot. Two years ago, I cycled with my buddy, Sue, while Rob stayed at home to study. This year, Rob is cycling with Sue, and I am staying home to study.
Cinco de Mayo was still on my mind, though, as I made these Mexican-inspired almost raw chili salad wraps. I could easily whip these up in Kitchener, had I decided to cycle over myself.
One of the things I love about raw cuisine is that the flavours (usually) pop. Just think of garlic – raw garlic is potent, cooked garlic is muted and slow-roasted garlic is even more mellow.
With a higher emphasis on proteins lately, one thing raw meals lack are good sources of protein. Sure, you could sprout grains and beans, but I don’t really like them as much as their cooked counterparts. That’s probably why I don’t see many recipes for sprouted legumes. “High protein” raw meals usually mean lots of nuts and seeds, which also come with more fat than protein.
In any case, I thought to myself: lets combine the best of both worlds.Beans and flavourful sauces for a high-protein fix. I actually got the idea after Gena posted Brendan’s recipe for a cold chili. Basically all the foundations from a regular chili are combined to make a satisfying dip. It is quite versatile: heat it up to make a regular chili, serve it with chips as a dip, place overtop your favourite green as a salad or place inside Romaine lettuces as a chili salad wrap.
In my study gusto, I appreciate super quick meals. Open a can of cooked beans (I used a canned bean medley), empty out a can of tomato paste, chop up some tomato and green onions and season with chili powder, cumin and lime. Of course, the raw garlic pops out for you, too. It tastes best after a marinade, which means leftovers are just as good, if not better.
Guys, I am loving your list of your favourite raw recipes. It isn’t too late to win a copy of Annelie’s Raw Food Power. To enter, just leave a comment here telling me about your favourite raw meal. Definitely include a link to a recipe if it is online, like Gabby’s Raw “Baked” Fettuccine Alfredo, Genevieve’s Mango Gazpacho or Hannah’s Raw Blondies with Chocolate Ganache. I really liked Ellen’s suggest of a Korean collard wrap with Asian pear and sweet chili sauce. Sounds delicious! I ended up hunting down some Asian pear, napa cabbage and collards but at the last minute, as the winds warmed me with the southern breeze (this was right before it snowed yesterday), I changed my mind. Instead of a wrap, I went with a chopped salad. And instead of Korean and I went Mexican with a smoky avocado and cumin dressing.
When asked what I usually eat, I explain to people that I love to make soups and salads. Not your flaky salads and not your brothy soups, I prefer hearty one-pot meals in a bowl. My salads tend to be either grain-based or bean-based, whereas I don’t make the standard leafy side salad with a simple vinaigrette. I suppose I don’t find it very high-yield. If I want leafy greens, I’ll add them to my soup or salad!
Not all dressings are created equal, and this smoky avocado dressing is creamy but intense at the same time. It wouldn’t work with flimsy baby greens, which is why I opted for heartier sliced Napa cabbage and collard greens. To counter the heaviness of the dressing, I added a touch of sweetness to the salad with Asian pear and red bell pepper. To add even more goodness, I added some arugula sprouts and to add a good protein source I added chickpeas [sprouted chickpeas keeps this raw, but cooked chickpeas are what I prefer]. With the dressing thinned out over the salad, it was a nice merriment of flavours and textures, although a tad heavy on cumin (even for me).
OK, next up: working on that Korean wrap.
They are here!
I thought Alphonso mango season was still a few weeks away but it turns out now is the time! They are here from India!
Alphonso mangoes, one of our favourite mangoes, have a short season. Juicy, sweet and less stringy, the Alphonso mango is a treat. We eat them fresh, dripping their juices over the sink.
Thankfully, I am not going to tell you to use Alphonso mangoes in this curry (we actually haven’t bought any yet, although that’s on the agenda for the weekend). Unless you happen to be a very lucky person, overflowing with so many mangoes you do not know what to do. In a stir fry, ones that keep them shape are the best kind. Since you pair them with other vegetables, you do not need to use expensive, sweet mangoes. As such, I used frozen mango chunks. And I could not tell you what kind of mango those are… but I know they are not Alphonso.
Crispy tofu mixed with a medley of vegetables – tender crisp broccoli, carrot and bell peppers – coupled with chunks of sweet mango. Frozen mango worked well as it is cheaper and moreso, they are firm, cubed and sweet, keeping their shape in the skillet. Tossed with a light, orange-based sauce flavoured with garlic and ginger and a heavy dash of red pepper flakes, there are a lot of bold flavours. The sweet balanced nicely with the heat, without being too overwhelming, even for my own heat-sensitive palate.
Reminiscent of my Toasted Sesame Orange Teriyaki Vegetable and Quinoa Bowl, although that one is a bit more involved with flavoured tofu and a more complex orange sauce. I kept the tofu simple here to let the vegetables shine.
Have you tried Alphonso mangoes yet?
I am loving your enthusiasm for ChefTap. Turns out I am a week early harping its awesomeness. It isn’t a new app. In fact it has been out for over 2 years. Kate, one of its developers (and such a sweetie), told me they will be releasing their newest version in a week which promises to be smoother and faster with a new facelift, so definitely stay tuned.
For those of you still in a deep winter freeze, I hear your plight.
The winter blahs. When you are already tired of the root veggies and dreaming of what it would be like in a warmer climate. Thinking any excuse to head to Texas seems like a good idea. Except I should be studying instead of travelling. There is no excuse to stop cooking, though. What better way to merry my longing for the tropics than to bring it back into my kitchen? Here is a recipe from Belize.
With a new-found craving for pesto, I was excited about trying this non-traditional pesto filled with toasted cashews, cilantro and a hefty dose of garlic. I brought it to a recent gathering and was thrilled that I decided to make a double batch of the pesto. A first lick of the pesto had me swooning. I first served it smeared into a quinoa and kale salad topped with toasted coconut. The zest of the pesto was lost as it was diluted in the salad but the main flavours were present. Less bold, more tame. More for the masses. Adding dollops of even more pesto to the salad helped highly the pesto’s prowess. Later in the week, I added the pesto to zucchini noodles along with some white beans for a delicious tropical spin on alternative spaghetti.
Have a favourite pesto? Here are other ones I have enjoyed:
My first WIAW (What I Ate Wednesday). Which was actually a Thursday, and posted on a Saturday.
I have never been one to want to document everything I eat in a day, but by the end of Valentine’s Day, Rob had managed to do most of it on my behalf. HA! Not the best photos (thank you to fluorescent lights), but that’s all in the spirit of WIAW. (I have supplemented with some other photos).
Since I knew Rob had plans for dinner, I started off by baking breakfast for Rob: Peanut butter cookie baked oatmeal. Rob gasped at how much it tasted like a peanut butter cookie (without any flour!). Pictured with Rob’s card.
I usually wake up and immediately eat half a grapefruit. Lately I have been drinking some green juice (I make enough to last 3 days or so). This cucumber-beet-ginger juice was delicious. (See recipe below)
A few hours later, when I arrive at work, I eat my steel-cut oats with protein powder. Lately, I have been adding spirulina to it and it makes it an electric green.
For lunch, I had the last of my curry-miso squash and chickpea soup.
Late afternoon, I snacked on an apple.
For dinner, Rob made my African Sweet Potato and Peanut Stew. I like how he scoured my blog for a recipe he knew I would like (I am very predictable that way!). It was one of my favourite dishes in 2010 (such high praise!) and it had obviously been a long time since I’ve had it. He substituted white beans for the kidney beans and served it with red quinoa. He planned for a red-themed meal and solidified it with a sprinkle of smoked paprika. Still as delicious as I remember. Even better (I could taste the love).
For dessert, he surprised me with heart-shaped chocolate hazelnut truffles. Rob thought my recent post was a hint for Valentine’s Day (hahaha, I swear it wasn’t). He spiced things up by using hazelnut butter and made 3 versions: au naturel, some with a whole macadamia nut inside and some with shredded coconut. We obviously had to sample all three (each, of course). I think my favourite was the one with the whole nut. (PS. Yes, this recipe is so easy, Rob made them in under 20 minutes!)
What a keeper, eh?
Do you “celebrate” Valentine’s Day? If so, what did you do?
I don’t know about you, but sometimes I reflect on where I have been and I wonder how I managed to pull through. How did I manage to survive 4 years of medical school? Nearly 5 years of residency? Cycle between Ottawa and Kingston and back again? In the thick of it: I don’t think, I just perform.
During medical school, for the first two years, I routinely had lectures from 8am to 5pm every day, interspersed with small group sessions, anatomy labs and clinical skills workshops. Even when I go to conferences, I don’t subject myself to 9 hours of lectures in a day. It is just nuts. However, this weekend I sat through 3 days of intense review-type lectures. Rapid fast compressed learning, except it was more of a reminder of things I already knew. However, after 10 hours of lectures on Saturday, and a lengthy 3 hour drive home (thank you Toronto traffic), I was positively pooped. The next day, too. The last thing I wanted to do was to cook… it was that bad. I ended up sleeping at 8pm.
Meals stashed in the freezer are a definite boon these days. However, I find cooking therapeutic. A way to destress as I chop and julienne vegetables, stirring patiently as I saute onions or peacefully munch through the leftovers.
When I finally made it back into the kitchen, instead of reinventing the wheel, I revamped an old favourite. This is a variation of my Chinese Five Spice Vegetable and Noodle Stir Fry. Same flavours, mostly different vegetables. Turns out the original recipe called for winter vegetables like Brussels sprouts. My first incarnation included parsnips, carrots, green beans, oyster mushrooms and Swiss chard; basically the odds and ends in my fridge. This time, I included thinly sliced Brussels sprouts, enoki mushrooms, carrots and parsnips: the current odds and ends in my fridge. The hardest part is chopping all the vegetables, but a quick saute in the wok yields a flavourful meal from the Chinese five spice. I use kelp noodles, which I like in Asian stir fries, but feel free to use your favourite noodle. Gena recently wrote a great post all about kelp noodles if you have yet to try them. I am already imagining my next incarnation, likely including edamame.
Carrot Ginger Lime Soup with Sweet Potato Hummus (& What to do with leftover roasted sweet potatoes)
Some people hate leftovers. (hi Mom!)
Personally, I love them. I enjoy freshly cooked food, but I love not cooking after work even more.
This is how to re-purpose leftovers into something new. The best of both worlds?
Pre-roasted sweet potatoes can be integrated into different meals.
They can easily be added to your salad of the week, but for something a bit more different, add them into a curry-flavoured sweet potato hummus for a filling dip or sandwich spread. Even though I added lemon juice to Gena’s recipe, I found it lacking the tang and bite I associate with traditional hummus. In retrospect I probably should have added some garlic, too. Still a nice dip for crackers and veggies and it travelled well while snowshoeing.
Tired of hummus leftovers? Run out of crackers and veggies? Already added it to your sandwich/wrap? Trust me, there was a time when I couldn’t finish a batch of hummus within a week, so I understand. But now, I make a batch nearly every week. Carrots and hummus were my dessert of choice on my sweetener-free challenge.
In a land of plenty (and deficiency), you become creative. We had run out of roasted sweet potatoes but still wanted to make this carrot ginger lime soup. Of course, the reason we ran out of sweet potatoes is because I put them in the sweet potato hummus. So why not use the sweet potato hummus instead of the sweet potato? My only qualms about Tess’ original recipe for the soup is that it isn’t a meal-in-a-bowl. I prefer filling soups. Hummus, with the additional beans and tahini, adds the much needed protein and fat. A few crumbled Mary’s crackers and I had a delicious meal. One I wanted to remake hummus just to slurp the soup again when I returned home. Because it was that good and I wanted a photo to share, too.
Either way you make it, this is a simple soup. Boil nondairy milk with carrots until they are soft. Bake your sweet potato or go all out and make some sweet potato hummus. Then combine it along with ginger and lime in your blender. The cilantro topping is completely optional. Creamy, flavourful. A new way to enjoy hummus. Boo-yah!
Here are some other carrot soups that I’ve had my eye on:
Roasted Carrot and Lentil Soup with Harissa and Mint
Carrot and Roasted Red Pepper Soup with Miso and Thyme
Moroccan Carrot Soup
Carrot Soup with Ginger and Lemon
Carrot Soup with Miso and Sesame at Smitten Kitchen
Carrot Soup with Tahini and Crisped Chickpeas at Smitten Kitchen
Carrot and Tahini Soup at Joanne Eats Well With Others
Carrot Ginger Soup with Tahini at Cara’s Cravings
Creamy Orange Sunshine Soup (Carrot/Orange/Ginger/Cashew) at Oh She Glows
Curried Carrot Parsnip Soup at Eating Appalachia
This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month’s Credit Crunch Munch hosted by Helen and Camilla, to this month’s No Croutons Required with soups/salads featuring leftovers and to this month’s Herbs on Saturday.
What better way to sneak back into sweetened life than by eating through Doug McNish’s cooking class. I’ve done a few cooking classes before, but this one was definitely one of my favourites. While I am still no master of the knives, I felt that this class was awesome despite not being hands on. Instead, we chatted and watched as Doug created this fabulous menu in under 3 hours.
- Painted Fruit
- Raw Berry Jam
- Fermented Lemon Vanilla Cashew Yogurt
- Avocado Fries with Sundried Tomato Ketchup
- Carrot and Kelp Noodle Pad Thai, Sweet and Spicy Almond Crumble
- Kelp Noodle “Stir Fry” Pear Ginger Miso Sauce, Wilted Spinach and Hemp
- Sweet Potato and Carrot Mac N Cheese
- Mushroom Walnut Stroganoff, Moroccan Spiced Dandelion Greens
- Thick Cut Zucchini Bread, Avocado, Eggplant Bacon, Hemp Mayo
- Chocolate Avocado Torte, Almond Flax Crust
- Banana Crepes, Chocolate Sauce, Walnut Crumble, Raspberry Coulis, Caramelized Peach
Yes, that is over 20 recipes. We munched on a few of the dishes as they were made, but for the most part, the eight of us split the food to take home and eat as leftovers. Batch cooking for the win!
This is where the class shined: The recipes were great. Doug has worked in and with many restaurants and knows his stuff. His recipes are restaurant quality. He highlighted the importance of plating and presentation. He didn’t hide his secrets.Those banana crepes we made? Sound familiar? He made them this summer when he had a special brunch menu at Raw Aura. Some of the recipes are from his current book, some from his upcoming book and others were modifications of published recipes. He does not measure as he cooks. He tastes as he goes and modifies based on the freshness of the ingredients (something I really should learn how to do more naturally).
Doug has previously shared many of his recipes, especially in his cookbook, including his infamous sour cream and onion kale chips. However, I have yet to try any of his recipes. I have been daunted by his zealous use of oils, nut butters and agave. I know his food tastes good, although a bit heavy for me. After making Peacefood Cafe’s Raw Key Lime Pie earlier this summer, I know that restaurant quality really translates to fat and sugar, namely oil and agave!
Trust me, though, I licked my takeaway containers with the delicious food, though. I hope to reintroduce these foods into my kitchen a little bit more Janet-friendly… but most importantly, my spark has been rekindled for raw foods. It also helps that we still have not hit real winter weather yet. Until then, light salads such as this seems to fit the bill.
Herby, peanutty noodly salad. I couldn’t even make up a name as fun as this (Rob probably could but he didn’t). Pick your favourite herbs and toss them in this lime-spiked dressing. Coat noodles of your choice and add in some green vegetables like snow peas, snap peas or even broccoli. Toss with some (toasted) peanuts for some crunch and fats. Not as decadent as the meals this weekend, but I am ok with that.
PS. For those in the GTA, my newest health food store find is Foods For Life which had kelp noodles (16 oz) for $2.49 earlier this week. A quick sale since they expire in January. However, a great price to try these noodles! They also have kamut!
Flash back two years ago and my favourite breakfast was oatmeal with ponzu sauce and flax seeds. I know it sounds like the oddest combination, but I loved it. Savoury oats for breakfast.
Yet somehow, I seemed to skip over posting my most repeated recipe in lieu of other savoury oatmeal concoctions: soy sauce and nutritional yeast, goji berries, nori and ponzu sauce and a savoury oatmeal that I would eat for dinner with vegetables, miso and nutritional yeast.
NATURALLY BREWED SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), WATER, SUGAR, VINEGAR, SALT, BONITO EXTRACT (FISH), LACTIC ACID, LEMON JUICE, AUTOLYZED YEAST EXTRACT, NATURAL LEMON AND ORANGE FLAVORS WITH OTHER NATURAL FLAVORS, SUCCINIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE.
Forget the sugar and preservatives, but it isn’t even vegan! Oopsies!
So I ventured to make my own homemade vegan ponzu sauce, without all the fluff… and the fish. My recipe is adapted from Taste of the East. The core is a base of tamari (sadly, Braggs couldn’t compete) along with juices from both lemon and lime. Yuzu is more traditional but even I can admit that I have never seen yuzu for sale. While I don’t think ponzu sauce tastes fishy, a dashi flavoured broth is created from arame and added to the ponzu. I skipped mirin, a common Japanese sweet rice wine, not only because I am challenging myself to go sweetener-free, but also because I thought it tasted fine without it. I tried it with less tamari, but found it lacking without it. Since I only use 1-2 tsp for my oatmeal, I find a little goes a long way.
While I typically eat steel-cut oats, I treated myself to some extra thick rolled oats. Pillow soft, it worked well with the ponzu sauce. More as a textural contrast, and also for its health benefits (omega 3s, lignans and fiber), I added flax seeds. I highly prefer yellow or golden flax seeds which are more mild tasting than brown flax. However, to unlock flax’s prowess, freshly grinding them is the way to go. Otherwise, they may not be absorbed at all.
Almost three weeks into this sweetener-free challenge. How has it been?
Basically, not as bad as I thought.
I knew it wouldn’t be that challenging to eat savoury dishes without sweetener. I don’t need the sweetness at mealtime. Right now, I have been getting my fix from roasting and coaxing the sugars from vegetables.
However, I like to eat raw veggies, too. Even if it is winter (yes, snow = wintertime). In the summer, I had a habit of adding fruit to my salads. Now, I add more vegetables instead. Red peppers are quite sweet, too, as well as snap peas. Carrots, too!
I also like tart ingredients, which begs for a bit of sweetener to be added to my dressings. For now, I tried to keep the tart ingredients to a minimum to help keep the sweeteners lower. I can’t stay away from lime and lemon too long but I did not find this dressing was lacking without sweetener.
This is a great salad, focusing on sweeter vegetables (red pepper, carrot and snap peas) while contrasting it with more bitter/greener veggies like baby bok choy and just cooked broccoli. Edamame gives some sustenance to a veggie-heavy bowl. The dressing was complex, with ginger, miso and lime, as well as toasted sesame oil and tamari. I wasn’t sure about it when I tasted it on a spoon, but combined with the veggies, topped with toasted sesame seeds, everything was well matched.
I would hate to mislead you that this is a very unchallenging challenge. One just needs a plan.
Nevermind the constant bombardment of fabulous dishes from fellow bloggers, and with fruit galore in our kitchen for Rob, there continues to be a lot of temptation. Especially when I find an apple to be a quick, satisfying snack. Or there are berries in the fridge. However, I replaced that snack with raw carrots and hummus. I am also drinking a lot more tea. Three times a day. I am loving all things chai right now, especially Yogi’s Tahitian Vanilla Hazelnut which is a creamy, sweet chai blend. Except after a week of nearly daily consumption did I realize that one of its ingredients is stevia leaf, which explains its sweetness. I have a few other stevia-free chai blends that I have added into my tea rotation, though.
My biggest fear was breakfast actually (no fruit in my oatmeal?!), but I will share those thoughts in another post.
I was really tempted this weekend. My parents were over and my Dad surprised me with berries for dessert. He was equally surprised when I shared that I wasn’t eating fruit right now. Have no fear, this will likely be temporary.. unless I enjoy it too much. Think all desserts have to be sweetened? Not true! Gabby shared these delicious carob almond butter cups with me and you would never know they were sweetener-free.
Savoury Indian dishes have fuelled me during my sweetener-free challenge. While I have cooked up quite a few Indian dishes, I still feel like a novice to Indian cooking. Pangal, aviyal, dhokla, they are still foreign to me. I probably don’t even pronounce them properly. Leafing through 660 Curries and 1000 Indian Recipes, I know there are tons of curries and likely 1000s more beyond the pages of these cookbooks.
Thankfully I don’t think I will ever tire of the holy vegan trinity of beans+grains+greens. I eat it every day. These are staples throughout the world. I still have my favourite repeater curries, but like to mix things up with seasonal produce.
Here, this simple savoury red lentil and zucchini curry from World Vegetarian reminds me of Nepalese Dal Bhat and the Split Pea Dal with Ginger and Lime combined with hefty chunks of zucchini. Jaffrey says this dish is typically made with green bottle gourd, instead of zucchini, but the latter is easier to find.
I am a sucker for creamy red lentils and while it didn’t have the zip that dal bhat delivers, it was a great curry. I find that most curries are a bit too watery for my liking, especially if eaten fresh. So, I have suggested starting with less water. You can always add more to thin it out, but it is kind of a pain to boil that extra water away. It will thicken a bit as leftovers as well. I also ended up using less oil, salt and chili and adding more lime. Definitely season to taste, as I probably could have added more heat with the chile flakes.
I thought it was getting colder, but then it was a balmy 20C yesterday. Soup time? No, it is sandwich time!
I don’t eat sandwiches very often.
I still drool over delicious sandwiches, though.
Including this one from Two Peas and their Pod.
Like a souped up guacamole, this combined both of my versions. Chunky like my pineapple and cucumber guacamole but ramped up with chickpeas like my edamame guacamole. Filled with fresh cilantro, a zip from green onions and citrus tang from lime, this worked really well.
You could use this as a dip with big crackers. Or slather it onto your next sandwich or wrap. Whatever you decide, you know it will be a tasty spread.
And about that bread? It is an interesting sourdough rye bread. You can actually store it unopened at room temperature for 6 months. Something about it being double-baked or something. I first tried it in Calgary, but recently spotted a few versions at a nearby health food store, Foods for Life. And you know what? Their tempeh is just as cheap ($3.59) as Tutti Fruiti!
There are a few reasons I don’t eat bread. One is because I don’t really like it. This bread was interesting, but not my favourite. It was merely a vector for the delicious filling. The best part was definitely in the middle!!
This post is dedicated to my Mom.
Whenever we chat on the phone, she likes to ask me how I am doing eating through my pantry. Are you still eating all your noodles? What about your beans?
I’ve tried to reassure her that yes, we are eating through our pantry. I am still eating through my kelp noodles, my collection of beans and polishing off assorted grains like millet. She just might not be able to tell from my blog posts. Not everything makes it to the blog and sometimes it can take a while for me to put together a proper post (backlog!).
So here we go: photographic proof we’re eating the soba noodles, too. OK, Rob is eating the soba noodles.
Never doubt a Tess recipe. Here we have soba noodles that are smothered in a bright, tangy, zesty and most importantly delicious chili-lime dressing. The dressing has mostly raw ingredients, like garlic and cilantro that complement the heat from the sriracha, ginger and green onion and the sour from the fresh lime juice. A little sweetness goes a long way in balancing the flavours from the agave.
As with most dressings, feel free to add any vegetables you desire. I just photographed the base noodles, but it was served with pan-fried tofu and eggplant, since they were lingering in the fridge. Somehow the addition of eggplants didn’t make for a very photogenic dish, but Mom, believe me that we had some veggies and protein with this meal.