I think my pantry-purge has been going the wrong way. I am no longer accumulating new esoteric ingredients but I struggled with whether or not to replenish my staples. Could I live without chickpeas for a few months? Absolutely not. Miso? I replenished that, too. What about olives? I think I could manage olive-free for 6 months. Artichokes? Well, the best artichokes come from the freezer case at Trader Joe’s so I am excited to wait for those. The plan for now: use up the less-loved ingredients. The ones I can part with for a bit of time.
Now I can strike these from my pantry: artichokes and olives. What could have been a boring vegetable stew was helped with said pantry items. Olives add the salty punch to this spring-like tomato stew with red pepper, mushrooms, artichokes and spinach.
Sometimes I have limited enthusiasm for ingredients that have been stashed at the back of my pantry. Or I only have a limited repertoire for said ingredient. Olives and artichokes are not that wacky, but I am looking for ways to use fun things like kelp noodles, capers, jackfruit, assorted flours (chickpea flour is our staple but I still have some coconut flour, tapioca flour, rice flours and vital wheat gluten), puffed quinoa, dried fruits and nuts. And let’s not forget the things in my freezer: herbs, chopped veggies and fruits, tempeh, and frozen meals ready to go.
Do you have a big pantry or have a select collection of favourite ingredients in your pantry? I personally believe that a well-stocked kitchen makes for a well-prepared cook. It makes cooking easier and fun.
I am loving the conversations from the last post about the evidence surrounding eating a Mediterranean diet. The New York Times wrote a follow-up article that summarizes my feelings pretty closely: there is a surprising lack of evidence for nutritional recommendations. While in medical school, I remember being taught that the only thing shown to keep weight loss on long-term was bariatric surgery. Perhaps that is because the proper studies have not be done. To be fair, I learned the DASH diet with was better than any single medication to reduce high blood pressure. Hopefully, the flurry of interest from this past study will propel researchers to investigate plant-based whole foods eats. The New York Times suggested a vegan diet is not a long-term option, but I disagree.
Onwards with another Mediterranean meal? Vegan AND delicious?
I love it when I know it is going to be a good week. By Sunday, after I do my batch cooking and a bit of taste testing, I have a good idea how my meals will be for the week. Flops or wins? I never seem to know with these Random Recipes.
This one was a big win!
Dom pushed us to randomly pick a recipe from our (physical) recipe pile. I still like to print out my recipes for the week and sometimes throw in bonus recipes if there is empty space on my page. While cleaning the kitchen table, I decided to tackle one of my recent but neglected clipped out recipes.
Sometimes I am blown away by the simplicity of good food. I wasn’t expecting this to taste so good as it did, so I was pleased to have such great tasting lunches all week.
This recipe was for a ribollita, an Italian peasant soup featuring vegetable soup with day-old bread. Most versions use leftover vegetable soup, but here we create a complex soup simply from roasted vegetables. Roasted fennel was new to me, but I really liked the medley from roasted red peppers, zucchinis, carrots, mushrooms and onions. White beans add bulk and the giant corona white beans were a perfect match to the chunky vegetables. Sliced cabbage added an almost noodle-like feel with some structure to the vegetable soup. I added both tomato paste and red pepper paste to the broth simply because I was too lazy to open a new can of tomato paste. I really liked the deep flavours from both pastes, but feel free to use only tomato paste if that is what you have on hand. I omitted the bread completely, so I doubt this is still a ribollita proper, but it sounds like a wonderful addition for this hearty soup.
Which soups are warming your belly this winter?
Did you catch the news about the Mediterranean diet preventing heart disease? I won’t rehash the study, but it compared a Mediterranean diet (either with supplemental olive oil or nuts) with a supposedly “low-fat” diet (which was not low-fat due to poor adherence) in over 7000 people at high risk for heart disease. In short, the study intervention (in addition to medication) was to eat high levels of vegetables, fruits, nuts (almonds, hazelnuts and walnuts), legumes, fish, and olive oil.
The full dietary recommendations are listed in their appendix here: a) lots of olive oil (at least 4 tbsp if in the olive oil arm of the study), b) at least 2 daily servings of vegetables, c) at least 2 daily servings of fruits, d) at least 3 weekly servings of legumes, e) at least 3 weekly servings of fish, f) at least 1 weekly servings of nuts or seeds (at least an oz of nuts a day if in the nuts arm of the study), g) white meat only, h) olive oil-simmered tomato-onion-garlic sauce at least 2 times a week. Raw and unsalted nuts, eggs, fish, seafood, low-fat cheese, dark chocolate (with at least 50% cocoa) and whole grain cereals were encouraged. A switch to red wine as a primary source of alcohol was encouraged in people who normally consumed alcohol. Other sweets, pastries, red meat, fatty cheese, cream, butter, potato chips, and French fries were discouraged. Their suggested recipes are posted online, however in Spanish.
Turns out there was a benefit in reduced myocardial infarctions, strokes and deaths in both arms of the study group compared to the controls. So much so (a whopping 30% reduction) that they stopped the study earlier than anticipated due to a reduction in heart disease. It would be unethical to allow people to continue with the control diet when the intervention was so much better. Not that all heart disease was eliminated entirely, it was reduced. Most remarkably, the dietary changes improved outcomes in addition to their medications.
Sounds like a radical diet? Cut out the crap and eat the good food?
Sometimes I feel like most of the benefits from so-called diets, whether it be plant-based vegan, Paleo or the Mediterranean diet, are mostly from removing the processed foods and replacing them with wholesome whole foods. Start cooking your food at home. As both the oil and nut arms of the study improved outcomes, it is difficult to pinpoint the important parts of the diet. That’s the hard part of nutrition research. Do you need fish (unlikely) or the omega 3 fatty acids? Do you need to drink red wine? Which fats are important? Interestingly enough, despite improved heart health, no one lost weight on this diet.
Following a plant-based whole foods approach is what makes most sense to me. As mentioned in the New York Times article, others support a no-oil vegan diet for reducing heart disease. Instead of oil, fat comes from nuts and avocados. I don’t plan on changing my focus (BEANS and GREENS!) but for some reason I seem to have a hankering for more Mediterranean-inspired meals recently. I may go find myself some olives, too.
Ever since I really enjoyed my Spanish Chickpeas and Spinach with Roasted Garlic, and munching on my very freezer-friendly Greek Stewed Swiss Chard with Tomatoes, Mint and Lima Beans, I have been on the look-out for more ways to cook down my greens in a skillet.
Enter this super easy Greek chickpea and spinach skillet with lemon and dill. It looks deceivingly simple. It does not deceive you: it is simple. It deceives you because it tastes a lot better than you might think. You can taste each component of the meal and the lemony-dill aspect complements the nutty chickpeas and silky spinach. The chickpeas ended up creamy, too, with the brief cooking in the pan…. and the spinach, well, its wilts away, allowing you to eat a lot more greens than you may have thought possible.
Any thoughts on the diet du jour? Any recommended Mediterranean recipes?
Need more Mediterranean inspiration?
Everyone’s taste buds change over time.
Even before I started the sweetener-free challenge, I wondered how my tastes have changed. I can’t do deep-fried foods or other meals doused in oil. It isn’t the fat that bothers me because I easily down more than a handful of nuts in a sitting.
Last week, I started to re-introduce sweets. Fruits: mostly apples and berries. I have replenished my morning grapefruit stash. Dark chocolate, too: I made my Almost Guiltless Chocolate Mousse Pie. After this challenge, my tolerance for highly sweetened foods decreased.
My tolerance for spice has increased, albeit still slowly.
Then I discovered Aleppo chile flakes, more flavourful than hot. Slowly I added more and more to my dishes. I began experimenting with Ancho chili powder and paprika as well.
I was drawn to this recipe for Spanish Chickpeas since it looked like a flavourful warm chickpea salad. Spiced with smoked paprika, chile powder and roasted garlic, it really called my name. It has been awhile since I’ve pan-cooked chickpeas, and as I made it, I added spinach. When I sat down to eat it, I was smitten. Perfectly balanced with smoky undertones, sweetness from the red peppers and lightness from the lemon juice. It reminded me of my Spanish Chickpea Salad with Capers and Roasted Red Peppers (without the salty capers) and the addition of the spinach reminded me of Andalusian Chickpeas and Spinach. Two years ago, I made a hybrid from Deb’s recipe and the recipe in The New Spanish Table. All I remember was that it too spicy. I remember kicking myself for using so much paprika.
Two years later, I compare both recipes. I assumed I had used a tablespoon of paprika or something crazy the first time. No, it was only one teaspoon. Just like in this recipe. This version was definitely not spicy even with the addition of Ancho chile powder.
Any takers? Have my taste buds improved or has my paprika decreased in potency?
(My paprika is not two years old, in case you were thinking it! I used sweet paprika from Penzey’s before and smoked paprika from Whole Foods for this recipe (the brand escapes me at this time) I am tempted to believe that smoked paprika isn’t as spicy as its non-smoked counterpart).
Here are some other great Spanish recipes:
One of the things I am enjoying about this sweetener-free challenge is determining how much sweetener I truly need. Furthermore, I feel less bloated, which is really keeping me motivated to stick with the challenge this long. I love throwing fruit into my savoury dishes, but I know not everyone rolls with me.
Earlier this fall, I made Cherry Collard Dolmas. A little bit more non-traditional because I was lazy and used larger collard leaves but also because sweet cherries were used to complement the savoury spice mix of cinnamon, allspice, mint and dill. Currants and pistachios were also mixed in there for good measure. Brown rice and white beans were used to amp up its nutritional profile. Yes, these were very good.
This time, I consulted with Tess for a simpler version. Brown rice and chickpeas are the base with fresh tomatoes, dill and fresh lemon juice, wrapped in a salty grape leaf. Seemingly humble ingredients, combined into power rolls, you have a winning snack. I liked them both before I cooked them (the lemon juice was a strong, fresh flavour) but they mellowed out nicely after a 20-minute steam.
I don’t know about you, but there is something so awesome about little nibbly snacks. Finger foods are fun. Serve as an appetizer, a snack, or eat a bunch as a meal. I served mine with a simple tahini dip which contrasted the lemony flavours nicely. A thinned out hummus dressing could work, too.
There is only one problem with finger foods. That means I have to assemble a whole bunch of teeny rolls! Trust me, it is worth it. However, if it is a weeknight and you just want to eat pronto, throw it into a larger collard leaf instead.
After boldly stating that I can easily munch through a weekly food budget of $15, I had a few people suggesting I share my tips. I have been meaning to write this post for a while, so I apologize for its delay.
It may not seem like it at first glance, but it is possible to eat well on a vegan whole-foods diet without breaking the budget. In fact, moving towards a whole foods diet will keep you away from spending the big bucks on processed food. All that processing costs the consumer more money. You do not need to eat cheaply, but rather buy good food that costs cheap.
Without further adieu, here are my tips.
1. Waste not
First of all, my biggest tip is do not waste any food. I try really hard not to waste any produce. I make weekly meal plans incorporating the ingredients I already have and what I want to buy. Know was needs to be consumed quickly (strawberries!) and what can wait (sweet potatoes!). Know what needs to be refrigerated (greens!) and what does not (tomatoes!).
2. Store surplus properly – freezers are your friends
Freeze leftover veggies and meals. When red peppers go on sale, I stock up because they can be easily frozen. No need to blanch or cook beforehand, just chop and freeze. Afterwards, they are also easy to throw into whatever dish you end up using them in – they’ve already been pre-cut! Soups and stews can easily be frozen and reheated when you want to eat them again.
3. Eat beans and cook them from scratch
Beans are cheap, healthy and store well. I routinely make a big batch of beans and freeze them with their stock in containers in 2 cup measurements so it is just like pulling out a can of beans. Quick cooking beans like red lentils are also great for easy soups and curries.
4. Buy in bulk, when it makes sense
My Mom calls me a hoarder. I think of myself as buying in bulk. This technique doesn’t work for everyone, but if you have the space, definitely consider it. When certain staples go on sale, I stock up. 2 kg of red lentils for $2? Yes please. That will likely only last 2 months anyhow. Steel cut oats, same thing… Cans of coconut milk and tomatoes will also always find a use.
5. Grow your own food
If possible, grow your own food. I have been dabbling in gardening, focusing on higher yielding vegetables (beans, zucchini) and greens such as kale and collards since they do not need to be harvested immediately. However, even for those without much space, my herb garden has been the most prolific and rewarding, both in the garden and in my kitchen. Being able to snip off a handful of fresh herbs for your meal makes your meal go a long way. Even if you are hard-pressed for sun, you can grow your own sprouts.
6. Cook at home
I almost didn’t include this tip since it is pretty obvious. Save money by cooking for yourself. Don’t eat out at restaurants. Don’t buy premade seitan. Pack your own lunch and cook things yourself.
7. Know where to shop for good prices
The above tips are more general but I wanted the heart of this post to be about my favourite local stores. I currently live in an area that has plentiful options for groceries, so every week I scour the flyers and figure out what I need to buy based on my meal plan. Ethnic grocers are usually a great place for reasonably priced ingredients. Sales often vary, but there are stores that I know I will usually find great prices.
Here are my favourite places in Toronto:
Sunny’s Supermarket – I don’t live close to Sunny’s anymore, but it has an awesome selection of nearly every ethnic cuisine, except the standard North American diet. Milk and cereal might be there, but it isn’t as cheap as the red lentils and tofu. It has a very extensive spice collection with high turnover for its produce, beans and grains. Weekly sales are great and they often have random produce on sale, too. It is not uncommon for red lentils, chickpeas and split peas to sell for cheap ($2 for 2 kg). Bestwin is a similar supermarket, not too far away, but it is more dingy and not as big as Sunny’s.
Lucky Moose in Chinatown – I have started to bike past Chinatown when I come home from work. I think this is one of the better priced grocers with good quality produce. I never know what I will find on sale though… bananas for 29c/lb, zucchini for 39c/lb or young Thai coconuts ($2/2). Like most Asian grocers, “exotic” mushrooms like oyster mushrooms, shiitake and enoki are always reasonably priced. Snow peas and snap peas, too ($2/lb).
Welcome Food Mart – This is my neighbourhood ethnic grocer. A transplanted Chinatown grocer with oftentimes questionable produce but there are some good deals to be had. They have a weekly flyer and they constantly seem to sell 10 limes for $1 which suits me perfectly.
Tutti Fruiti in Kensington Market – Kensington Market is our local stop for bulk items, like nuts when they aren’t on sale elsewhere. I have started to use more Brazil nuts in recipes because they are cheaper here than walnuts and pecans! Protein powders are also very reasonably priced (Hemp Pro 70 is $19) and tempeh is the best price in town. Don’t like Tutti Fruiti? Try the neighboring Essence of Life instead.
Ambrosia – My favourite health food isn’t that close to me, but when we are in the area, we stock up at Ambrosia. Monthly specials can be great on top of great regular prices. Quinoa for $2.44/lb? Yes please! They also seem to stock the majority of all my wacky kitchen needs (I buy my nutritional yeast and vital wheat gluten here).
Bulk Barn – I don’t find Bulk Barn to have good prices but if it is your closest bulk store, so be it. Buying only what you need is the way to go. The one time you will find me in Bulk Barn is when their oats are on sale for 79c/lb and I couple that with a $3 off $10 purchase coupon. Cheap oats, please!
J-Town – I don’t find J-Town that inexpensive but it is a nice place to stock up on all your Japanese needs. I am listing it thought because it sells Mori-Nu silken tofu for $1.68. Booyah!
No Frills, FreshCo and Walmart – Of all the big chain grocery stores, these are my favourites even though I don’t shop there that often. No Frills and FreshCo stock ethnic vegetables, depending on their neighbouhood, too. Surprisingly, Walmart has good prices for nuts and dried fruit. It has a reasonable selection of ethnic ingredients. I even spotted my much loved package of peeled garlic at Walmart, too. All three stores also have a nice price matching policy, that includes grocery items. I really like that because I can still go shopping on a Wednesday and know my produce will be in-stock at the grocers that price match.
Do you have any other great tips for eating well as a vegan? Any other places in Toronto that you recommend?
Feel free to peruse my archives for what I actually eat on a day-to-day basis. I have a bad habit of not sharing some of my most easy pantry-friendly meals. Possibly because red lentil soups are not always photogenic. That doesn’t mean they don’t taste as good, so I encourage you to dive past the murkiness of this soup and give it a try.
This Greek red lentil soup is very simple, yet tastes great. The soup stock is based from sauteed onions, garlic, carrots and bay leaves which are simmered with red lentils infused with rosemary and oregano for the touch of Greek. The soup is finished with lemon juice and zest to bring it up a notch and complement the herbs.
The entire recipe makes a big pot of soup, so I encourage you to freeze half for a rainy (or snowy) day.
Cherry Collard Dolmas (Turkish Collard Leaves Stuffed with Rice, Beans and Fresh Cherries -Visneli Yaprak Sarma)
This has been the summer of cherries.
Local cherries arrived early, so by the beginning of July I had already made Almost Raw Chocolate Banana Crepes with Almond-Coconut Cream and Cherries, then balsamic cherries migrated onto a sandwich with rosemary cashew cheese and arugula, and I pickled a bunch in a five-spice spiked vinegar. I kept on thinking cherry season was over, but they continued to be on sale late into the summer. How can you say no to cherries at 99c/lb?
So, yes, I have yet another cherry recipe.
Earlier this summer, we thought I might have been able to join Rob in New York for a mini-vacation. We researched where we wanted to stay (airBnB!), what we would do (opera!) and what we would eat (Pure Food & Wine!). My favourite raw resto to date, it would have been a nice treat. I even scoured their menu to see what I wanted to order. I found it:
Cauliflower Cous Cous with Sour Cherry Dolmas with pistachio, almond, dried fruits, mint, Moroccan tomato jus
Sounds heavenly, no?
Turns out that when we went to book my airline tickets, we were not able to get the flights we wanted. So for the long weekend, Rob went to New York for work, and I stayed at home.
With a bit of extra time on my hands, I decided to tackle my own cherry dolmas. In retrospect, a raw version would likely have been quicker, but I opted for a more traditional cooked dolma. As traditional as cherry dolmas can be. When I visited Turkey, I was not wowed by dolmas. They were not on my radar. However, traditional dolma recipes typically include savoury spices like cinnamon and allspice, so I was sold. Instead of pine nuts, I used pistachios. Instead of traditional raisins, I used a touch of currants. The majority of the sweetness comes from the cherries.
Instead of a rice-based dish, I beefed it up by including white beans. Doing so made me have a lot more filling than I had initially bargained for, so I scrapped the grape leaves and plucked collards from my garden instead. With a cooked filling, a cooked collard seemed more appropriate, instead of my typical raw collard wraps. Pre-steaming the collard leaves made them much easier to wrap the filling and keep their shape.
The dolmas are simmered in a cherry-infused broth to complete the cooking of the rice. If you cooked your rice all the way through the first time, I think you could save yourself the final cooking step. It was a pretty labour intensive recipe but at least I didn’t have to wrap 100s of dolmas in tiny grape leaves.
In any case, these were so flavourful, they were definitely worth the effort. The rice filling alone was delicious, so if you just want to make that, I understand.
I made the cranberry-lemon-tahini dip for the dolmas but I didn’t find it needed a dip. In fact, the sweet on sweet clashed. If you want something to serve it with, a plain yogurt would be nice.
With all my cherry fodder this summer, Rob came back with a surprise present for me from New York: a cherry pitter!
Are you tired of wraps and salads but still want to pack in your veggies?
Enter Pizza Bella: a raw portobello mushroom pizza.
Since our move, Rob and I have lost easy access to a barbecue but that hasn’t stopped me from enjoying portobello mushrooms. I still adore grilled portobello bliss but variety is the spice of life. With my leftover cocktail sauce from the Raw King Oyster “Calamari”, I knew I wanted to use it towards pizza on a fungi.
In fact, my idea for this came from my visit to Houston, where I had a similar meal from Pat Greer’s Kitchen (see Ashley’s Pizza Bella review here). Everyone keeps reminding me that Houston is America’s fattest city and they only eat meat. I protest, you can find healthy take-away foods, even in Houston: you just need to know where to look. When I had my interview in Houston, I wasn’t able to visit the store front of Pat Greer’s Kitchen, but with advance ordering, she was able to deliver her foods to a nearby My Fit Foods store. With a few fresh, raw meals now packed in my hotel mini-fridge, I was all set to bring my A game for my marathon of interviews.
Pat’s Pizza Bella: made with breath, love, and portabella mushroom, and organic: sunflower seeds, cashews, carrots, zucchini, wild kalamata olives, local tomatoes, sun-dried tomatoes, dried basil, dried oregano, tahini, garlic powder, and sea salt
What I was most impressed at was that the mushroom seemed to be raw. I wasn’t even sure it was marinaded, but as a raw mushroom, it kept its shape well while holding a nice tomato sauce, a sunflower-cashew cheese, topped with spiralized zucchini, olives and carrots.
For my version, I opted to marinate the mushroom in a touch of apple cider vinegar to soften it slightly as I prepped my sauces. My tomato sauce was ready-to-go but now I had to decide on a cheese flavour. In the end, I went with Gena’s Italian cashew cheese flavoured with sun-dried tomatoes and fresh basil. I made it with my food processor, instead of my Vitamix, hoping to get a more cheese-like consistency, but it still was no match to real ricotta cheese. It still tasted great, though, and worked really well with the contrast from the lemon-tomato sauce. I like the shredded zucchini and olives from Pat’s version, so I included that, along with a mound of sprouts as toppings.
I ran out of mushrooms, so I ended up freezing the extra cashew cheese in ice cube trays, so I can pop them out whenever I want a single serving of pizza cheese (thanks for the tip, Zoa!). This set of ingredients would also work well in a collard wrap, or overtop zucchini noodles.
Amongst my closer friends and family, I am the only vegan. Quite a few of my friends are vegetarian, but my closest vegan buddy is in Vancouver. That’s across one big country. One of my co-workers is a former vegan, choosing to eat fish as an omega supplement mostly. I have yet to know anyone who has tried raw cuisine without my influence. Most of my friends are adventurist eaters, so I can share my kitchen successes and failures. While I eat vegan mainly for health and environmental reasons, sometimes I wonder about connecting with other like-minded souls.
A few months ago, I travelled with Rob to meet some of his friends from Burning Man. While mostly everyone was vegetarian, it was exciting to meet someone else who also dabbled in raw cuisine. She encouraged me to try banana chips in the dehydrator and told me about one of her raw successes: King Oyster Calamari from Living Raw Food by Sarma Melngailis. Sarma’s restaurant, Pure Food and Wine in NYC, is my favourite raw resto to date, so I was eager to try the dish when I got home. King oyster mushrooms were on sale, too, to boot. I didn’t have the cookbook, but a quick google search led me to Emily’s site which had the recipe.
The recipe was simple: marinate king oyster mushrooms, bread them with spiced ground flaxseeds (works as both the breading and egg-substitute!) and then dehydrate. My new-found friend also gave me a few other tips.
While the recipe says to dehydrate for 2-3 hours, she suggested dehydrating up to 5 hours for them to become really crispy. She also warned me that the whole recipe made a ton of food, so I halved it. (I also quartered the cocktail sauce below, since I ended up thinning it and had an overabundance of sauce leftover). I tinkered with the recipe since I don’t have an Italian spice blend, and instead added whatever looked like an Italian spice from my spice drawer: basil, thyme, marjoram, oregano, sage, parsley. I threw in some dried onion and garlic granules as well as lemon pepper seasoning instead of the black pepper. Even though I used chili powder, too, I dipped my finger in and thought something was missing. I added black salt. Now we were set. (Note to self: next time I may try this with nutritional yeast and smoked paprika, since I liked that with my Asiago-crusted baked zucchini sticks). I had a bit of leftover crumbs, so you could probably increase the number of mushrooms with this mixture – or pack it in more than I did.
Now, if you don’t have a dehydrator, do not fear. You can still make vegan calamari! I made these both ways: raw in the dehydrator for 3 hours and a separate batch for 10 minutes in the oven. I don’t care too much about the raw philosophy of not cooking over 115F, but I love the inventive recipes… so to hurry things up, I stuck some in the oven, too. Both were
good great. They honestly tasted like calamari. No hidden mushrooms here (Rob thinks he could taste mushrooms but only because he knew they were in there). Between the two versions, though, I preferred the raw dehydrated ones. They were more crispy and the breading stayed on (some of it stuck to my silpat in my oven version). The oven-baked version had more of a slippery calamari feel to it, though. In any case (or in both cases), Rob said he liked them better than regular calamari since it has a cleaner taste. I also preferred this version instead of the typical deep-fried options you find at restos. Bright and fresh, healthy food, what’s not to like?
Speaking of connecting with other like-minded souls, I was wondering if I have any readers in the GTA that would like get connected? I was really sad I missed Sarah’s potluck in the park, especially since it looked like it was a lot of fun!
If you can’t tell, I am all about the greens. Any kind of vegetable, bring it on [except celery]. I still buy leafy greens even if my garden is growing kale and collards. Especially when they are 2 HUGE bunches for $1. When I mean huge, I decided to do the weight test. Each bunch clocked in at 2 lbs. That’s the equivalent of 4 bunches for $1. Booyah! Surprise sales. That’s when I get in trouble. What the heck to do with all the greens?
I now have the perfect solution. You have to cook them down into creamy silkiness. This way the greens wilt down and you can munch through a bunch in no time. My Green Soup with Ginger with both Swiss chard and spinach almost called me back, but I decided to try a dish with more sustenance. Last time, I added quinoa to the Coconut-Braised Collards and this time, I continued with the Greek theme and added Christmas Lima beans (any large white bean would work) to my stewed greens. The gentle, slow simmer allows the tomatoes to cook down, conferring sweetness and creaminess, while the paprika, mint and dill infuse an extra flavour dimension. This is how you eat your greens, my friends. Lots of them.
(If only I could do the same thing with lettuce!)
How often do you second guess a recipe? Something just doesn’t seem right… an odd ingredient, a different preparation technique…. what do you do? Try something new or resort to your old habits?
Dreena Burton’s recipe for this Lemon Mediterranean Lentil Salad had me scratching my head. Cook my lentils in lemon juice? With oil? Had I not learned my lesson with the Green Mango Curry? Acid makes for firm beans. Even dry-toasting makes beans keep their shape. I want my beans to cook! Heck, I already know that the secret to great lentil salads is to use French du Puy lentils. Quick cooking, they also keep their shape and hold up well to salads.
So, I forged ahead… ignoring the plea to simmer the lentils in lemon juice. Forgoing the suggestion to toast them beforehand.
My mistake: The original recipe didn’t say to drain the lentils. So I didn’t. I should have. The glory of this salad comes from the simmering finale of the herbs and tomatoes with the cooked lentils. The olives, capers and lemon zest add a delicious mix of flavours that permeate the lentils in a great way. Except, because I had omitted the lemon juice and toasting, they kept cooking. They became mushy. Still uber delicious, but not as firm as I prefer for my lentil salads. Not as photogenic as I would like, but this recipe was too delicious not to share pronto. I know I will be remaking this, during the perpetual season of summer potluck gatherings, but I did not want you to be deprived of such a great dish… although may I suggest actually following the recipe? Let me know how it goes!
Here are some other great Mediterranean bean salad recipes:
In much the same way as there is an art to using up the last of your fresh produce before you head away for vacation, I think there is an art to keeping a kitchen well-stocked for your return from vacation. While I have a few go-to recipes from pantry staples alone, and freezer meals help, when I come home from vacation, I am usually craving something fresh. I want the greens.
While I hate asking for rides, at the airport, it is nice to be picked up by a familiar face. I still remember returning from Japan to friendly faces and in addition to a quick ride home, they also had a few things to get me through to my first grocery run. At that time in my pre-vegan days, it was eggs, bagels, fruit and some leftover soup. With an empty fridge, it was a glorious gesture.
While Rob and I are good at taking transit to the airport, this meant we didn’t have any room to stop for groceries with all our luggage on the subway. In any case, while we came home to an empty fridge, it wasn’t so empty after all.
Granted, we were only gone for two weeks, so we still had a few grapefruits and apples for my usual breakfast routine. Onions and carrots in the crisper keep well, too. Cabbage, too. Thankfully garlic lasts, as do other citrus like lemons and limes. When in season, winter squashes can be stored outside the fridge. Frozen staples also work well: spinach, vegetables and herbs. I also keep my cooked beans in the freezer.
I always tell myself I will stop coming back from vacations on Sundays, only to be back at work on Monday, but we never learn. Returning from vacation means I also need to find quick-cooking meals that I can make after work, amongst unpacking, laundry and all that jazz from the vacation wrap-up.
Scrap the brown rice. It can take a long time to cook. Instead, I bastardized Gena’s Greek Lemon Soup (Avgolemono) by substituting quinoa. It takes half the time to cook, making a quick and tasty soup. Bright and fresh from the lemon , creamy from the tahini with depth of flavour from the miso, dill and nutritional yeast. Considering traditional avgolemono is made with eggs, the quinoa bastardization seems quite tame.. and quite the fanciful adaptation from the original. Regardless, this is a filling and delicious soup. Enjoy!
In my kitchen, I know exactly what goes into my food. I can control the amount of oil and veggies. I know that I can make a luscious Ethiopian split pea puree without gobs of oil, but do people at restaurants know that? At M&B Yummy, the food doesn’t taste oily but when I first investigated Ethiopian cuisine, I was aghast at the amount of oil used.
Vegetables simmered in olive oil is a traditional side dish across the Mediterranean and Middle East. I had my share while travelling in Turkey (and recreated it with beans when I returned) and it is a vegan-friendly option at Greek restaurants. I guess it was no surprise that I really enjoyed the simple carrots and green beans at M&B Yummy as well, where they called it fasoulia.
I searched for something similar, and while some recipes drip in oil, I thought it would be better to keep things light and fresh. Skip all that excess oil. Skip the long simmer that turns the veggies to mush. Keep the fresh tomatoes and lemon juice. After these small fixes, the recipe from Olive Trees and Honey was a keeper. I know it looks so simple but it tastes much more than the sum of its components.
I call this Ethiopian because that’s where I first ate the combination of green beans and carrots. The original recipe is just for green beans (fasoulia is the Arabic word for green bean). It is a welcome addition to a large plate of Ethiopian dishes but equally suited to other Mediterranean meals.
Before this blog goes Indian for the rest of the month, let me share this delicious warm Mediterranean salad. I know it isn’t potluck or BBQ season yet, but I already know this will be my go-to summer salad for sharing.
This salad is so good that I have no reservations serving it guests. Delicious slightly warm but equally good as leftovers brought up to room temperature.
Of course, please double the recipe if making it for a group. I don’t know who wouldn’t like a warm chickpea and spinach salad filled with artichoke hearts, sun-dried tomatoes and lots of herbs.
It reminded me a lot of my favourite Warm Chickpea and Artichoke Salad which pan-sears the artichokes and chickpeas into a glorious dish. This salad, courtesy of Tess in The Two Week Wellness Solution is lighter in flavour since the chickpeas are braised with the onions, garlic and herbs and the tossed with the artichokes and sun-dried tomatoes. You could keep this simply as a bean salad, but I liked the contrast of the warm (or room temperature) bean salad atop the fresh baby spinach. This salad has the perfect ratio of beans to other stuff. Be mindful not to evaporate too much of your braising liquid since it becomes your dressing.
I don’t think I have ever had sandwiches for lunch. Even as a child, I remember eating leftover pizza instead. The local pizzeria had a Monday night special: 2 pizzas for $5. As such, my parents bought a couple every. single. week. For years. Pizza for lunch every day. Although I never complained because I loved it.
Leftovers, whether a soup, stew or salad, have always been my go-to lunch.
But with my renewed interest in eating more greens, I have fallen for green wraps.
Just like you probably don’t need recipes for sandwiches, you probably do not think you need recipes for wraps. True, my ingredient list is a bit approximate in its amounts, but I love sharing good combinations of wrap fillings.
Furthermore, for those who travel, this is a perfect wrap to whip up at your destination. You can easily pick up all the ingredients at a well-stocked grocery store (here’s a shout out to Trader Joe’s who knows how to do hummus very well!). If you can’t find pre-sliced artichokes and sun-dried tomatoes, I suppose it could be considered optional if you are knife-less due to travelling only with carry-on luggage. I don’t know why, but canned artichoke hearts have a super simple built-in can opener. Perfect – no need to whip out my (non-existent) Swiss Army knife.
This wrap was inspired by Tess’ Fresh Greek Delight found in Radiant Health, Inner Wealth. I used a collard leaf to wrap up hummus, sliced artichoke hearts, sun-dried tomatoes, kalamata olives, fresh basil and garlic chive sprouts. The Greek flavours worked well with the creamy hummus, salty olives, bright fresh basil and the zippy garlic sprouts.
Enjoy! What are your favourite combinations for wraps?