You saw the writing on the wall. With my love of wraps, it was only a matter of time before I made sushi rolls.
It took me a few tries, but I finally found not one, but two recipes that I really like.
Am I the only one who scopes out a bunch of recipes for a particular dish and then can’t decide what to make? Should I go with option A or option B? Sometimes, I decide to hedge my bets and make multiple options. That’s how I ended up with 2 versions of my chocolate black bean cookies and oodles of combinations for my savoury flax-hemp crackers. Half a recipe for you and half a recipe for you… which means the bonus of 2 recipes for me!
This explains why my recipe says it serves 1. I boiled down each sushi roll to fit one parsnip with its seasonings. The fillings could easily be doubled, tripled or quadrupled, but please, please, please don’t assemble these babies too far in advance. The nori sheet will become limp and soggy…and no fun.
To be fair, my first venture at a nori wrap was from Color Me Vegan with an orange-cashew cream sauce. I have become spoiled because that cashew sauce was nothing compared to my previous Zesty Cashew Orange Spread. The rolls seemed a tad lacking, especially since there wasn’t anything that reminded me of a standard sushi roll.
Having really enjoyed the parsnip in Raw Thai Pineapple Parsnip Rice, I knew that this was the way to approach raw sushi. Then I had to decide- nut butter-version from Gena or miso-version from Lauren? I have had some really heavy sushi rolls at raw restos because they make the rice from nuts, so I was excited to try the lighter miso version. I was torn, though, because I was still drawn to Gena’s recipe since the butter seemed to accentuate the parsnip rice. So, I made both and glad I did because they were both different yet equally delightful.
The miso version was light and flavorful and worked well with the multitude of veggies. It reminded me of my citrus-spiked sushi rice bowl with the miso twist. I am not sure the oil was completely necessary so I may remove it next time. The tahini version was heavier but incredibly flavourful from the tahini and the touch of toasted sesame oil. They were both filling as a light lunch.
If you haven’t yet made raw sushi, don’t be shy. You certainly don’t need a special sushi rolling mat. Just a great filling. It is what is inside that counts, and I’ve got you covered. Twice. Two hugs, as Rob would put it.
This is my submission to this month’s Pantry Party for quick foods.
I couldn’t let Rob be the only one having fun with soy curls. At first, I wasn’t sure what to make, but once Rob showed how easy it was to add to a dish, I kept thinking of new ways to use them. It is all about the play of textures, since any saucy dish will lend well to adding flavour to the soy curls.
While the original recipe called this goulash, I think it is more similar to paprikash. Paprikash and goulash are both Hungarian stews, but I have gathered that goulash usually includes more vegetables (carrots, parsnips, potato, peppers, etc). Of course, my favourite part of paprikash were the dumplings. I have no idea how to spell it, but we called them “nokola”. My google kung-fu has brought me to this recipe for Hungarian nokedli, which looks similar, although they are smaller. My “nokola” are basically oversized spaetzle.
This was a fun, delicious paprikash stew. Smoked paprika with total tomato goodness (canned tomatoes, paste AND sun-dried tomatoes) create a luscious base. I had no red wine, and I thought Marmite would have been a good substitute since I loved it in my Beefy Mushroom and Cranberry Stew. However, with no Marmite here, I devised a fun substitute: miso and nutritional yeast. I figured it was that umami we were after and it worked! A touch of balsamic vinegar added a sweet-sour-acid thing. The soy curls were akin to thicker meat strands, but there were also white beans and thicker slabs of red pepper. This really brought me back to eating paprikash and dumplings as a child.
I found my inspiration for this dish from Mouthwatering Vegan. Lets just say the original recipe seemed a tad too complex. Unnecessarily complex, for my liking. Have I become a cantankerous kitchen curmudgeon? I don’t think so… I kept this as a one burner, one pot dish (along with something to soak the soy curls). Miriam says it is quick and easy to prepare, but I cut out the hour baking time. I am sure sauteeing the red peppers separately would be nice, too, but I streamlined that step, too. I imagine one could even rehydrate the soy curls in the stew, but I am not as familiar with them to know how that would work.
Are you one to make changes to speed up making your meals, too? And do I have any European dumpling experts that know what I am talking about??
This is my submission to Deb for this week’s Souper Sundays and to this month’s VegCookBook Club for Mouthwatering Vegan. Next month’s VegCookBook Club is all about Isa Does It. Feel free to share your eats from the cookbook and enter here for your chance to win your own copy of Isa Does It! (more…)
Miso-Kimchi Vegetable Stir with Bean Curd Skin
I really wanted to call this Miso-Kimchi Vegetable Stir with Tofu Intestines, because isn’t that what you think of when you see it, too? In truth, I know what I am talking about. I would consider myself an expert at what the small bowel looks like. (For the record, Rob thought it was inappropriate)
In case you were curious, a google search for tofu intestines still pulls up what I am describing:
Also known as yuba, bean curd skins are made from the thin skin that forms on top of the tofu while it is being made. It can be bought fresh, frozen or dried. If it is dried, it needs to be soaked for at least 8 hours but the fresh ones are ready to go, as is. A bit more googling, taught me that yuba has been gracing higher end restos lately. I would believe it. Because let me tell you, they pack the nutritional punch of tofu with a nice, new texture.
While they were new to me and Rob, this did not stop Rob from making a fabulous random stir fry. Tender crisp vegetables are a must for a stir fry (broccoli and carrot here) along with your typical aromatics, like ginger and garlic. While the
tofu intestine bean curd skins were an amazing textural foil amongst the vegetables, the flavour explosion came from Rob’s addition of kimchi and miso to the mix. Yeah, bliss.
Now for a shout-out to Viet Hoa, the grocer where we found the tofu intestines. It is possibly the biggest Asian grocer I have encountered. They have a lot of fresh produce and aisles upon aisles of other Asian goodies. They honestly have a whole section for noodles and a large room solely for rice. Sadly, their brown rice selection is not as plentiful and they don’t stock our favourite brand (but I did find whole oat groats amongst the rice, crazy eh?). Total props goes to their tofu selection which covers nearly an entire aisle. Not only are there multiple varieties of traditional tofu, they also had fun bean curd shapes, such as these tofu intestines and small bowties. However, it was their selection of mock meats that made our jaws drop. As you know, I don’t usually eat mock meats (other than the seitan I’ve made myself), but they had an entire freezer aisle dedicated solely to vegan mock meats (see below: Rob snapped some photos with his phone). I am not talking Gardein and the like. Mock chicken, salmon and ham but also mock abalone and sea cucumber made from seitan or soy. Explore a bit more and they have dried seitan and bean curd in fun shapes, as well. I swear, I have never seen so many versions of mock meat/tofu in one place.
Have you tried bean curd skins? Think they look like intestines? Had enough of the kimchi recipes yet?
After so many people recommended Meetup a few weeks ago, I have really been making an effort to get out and meet new people and experience new things. I like the Houston meetups so far because they don’t fill up so fast. I often tried to sign up for Toronto meetups but they would fill up before I knew whether I could commit to the event. Houston also has quite a variety of groups. Since there are so many groups, it has become interesting to see which of my “interests” has people with which I click the most.
My blog is mostly about healthy vegan food, so I picked a raw vegan potluck as my first foray into social gathering.
The meeting was tucked at the top of Central Market, with a pretty view of the colourful aisles of groceries. However, the most beautiful produce was upstairs, in our room. The spread of delicious food was incredible. Foodie heaven! Lots and lots of salads. Some were more simple and others more elaborate. A lot of classic raw dishes, too: raw zucchini spaghetti with marinara, raw walnut tacos, guacamole and lots of delicious raw crackers. Zucchini pesto roll-ups were unique (and very good). I honestly thought there would be more desserts, but the two that were there were incredible: raw peach cobbler and superfood nut butter cups (I recognized Sarah’s recipe).
I had master plans to bring Genevieve’s raw tropical jicama nachos but when I went to assemble the dish after work, my pineapple was not ripe enough and my peaches were screaming: eat me NOW! So, at the last minute, I ended up making this salad. It passed the taste-test with flying colours, and off I ran.
As we each introduced the meal we brought, I felt a bit sheepish because I ended up picking a dressing with maple syrup, which is technically not raw. This is not a problem for me, and I think most people still tried it because there wasn’t much left by the end of the night. In any case, I thought it was delicious. I usually eat my kale salads with a citrus dressing, but the maple-miso dressing worked really well with the sweet peaches, earthy kale and crunchy hazelnuts. It would be perfect for picnics, too.
Have you ever been to Meetups in your city?
There are stereotypical differences of Canadians. You know, publicly-funded health care, colourful paper bills, and yeah, I throw extra u’s into my words. I knew about that.
And then, there are things that I had grown to enjoy that I miss. Like the lack of pennies. Honestly, that was a great idea for Canada. Or, our penchant for environmental choices.
Get this: I have garbage removal TWICE a week. However, there is NO recycling pick-up and definitely NO green bins/compost pick-up. (People drop off their recyclables at recycling depots at their leisure, if they do at all).
My new co-workers have become accustomed to my Canadian accent but never cease to discover new Canadian-isms… and apparently, the word garburator is a Canadian term. To Americans, they are known simply as garbage disposal units.
Google helped me figure out how to use it. However, it didn’t stop me from plugging my drain within a week of moving in. My co-workers confessed they rarely use them since they plug up drains too often. I think I will leave it alone, too. It seems quite wasteful and noisy to get rid of tiny scraps of foods.
I have no problem pulverizing my food into a delicious sauce, though. (I think my Vitamix is more noisy than the garburator, but it is all for a good cause). For this sauce, I combined avocado, cucumber and hemp seeds for a bright luscious sauce flavoured with lime and miso. Twirled it overtop kelp noodles and thinly sliced kale for a quick summer meal.
Do you have a garbage disposal unit? Do you use it?
*PS: Rob reminded me that while Ontario collects a lot of recyclables, they also ship it across the world to China. Not so environmentally friendly…
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
And we’re off!
Rob and I packed up all our things and are currently en route, road trip-style, to Houston. I have a few travel-themed recipes this week, as we drive across the country (down the country would be more accurate). 3000 km (over 1800mi). We have a lot of ground to cover.
I made a few travel snacks to bring with me (will be sharing throughout the next few weeks), and while I have tracked down a vegan restaurant in each city for dinner, I plan on eating simple meals throughout the day.
I brainstormed before I left. What can I easily find at grocery stores? What would pack well? For some reason, I kept returning to salads with avocado and lemon. Easy, peasy. Throw in some nuts/seeds, cooked beans or tofu as an easy protein. And then I decided sauerkraut would be a wonderful addition, too.
Not wanting to simplify my meals too soon, I knew I didn’t want to wait to try out an avocado and sauerkraut salad. With my current kitchen a few weeks ago, I had the liberty of making a more complex salad dressing, so I ran with it. A creamy miso dressing with a zip from ginger and the tang from apple cider vinegar. That creaminess? Not nuts: nutritional yeast. I imagine avocado would be nice pureed into the dressing as well, but I left it in chunks for the salad. Paired with the salty sauerkraut and crunchy sunflower seeds, this was delicious.
What are your favourite easy travel-friendly meals?
Zucchini “Meatballs” and Tomato-Curry Sauce with Almond Parmesan (aka Vegan Indian Spaghetti and ‘Meatballs’)
I used to wonder if my Indian dishes were up to snuff. It has been so long since I had been to an Indian restaurant, that I have nothing for a comparison. I usually rely on Rob’s opinion, who eats out more than I do. While on my many travels last year, I stumbled upon a highly rated Indian resto that had quite a few vegan options. I helped myself to the vegetarian platter and while I ate it, the only thing I could of was that I could make better Indian food at home. Not that the food was bad; only my curries are much better, if I may say so myself. Rob has taught me well. Furthermore, I can control the level of spiciness and the amount of added oil (no deep-fried belly aches), making dishes that are truly perfect for me.
Another advantage of cooking Indian at home is that you can go totally crazy, too. Crazy in the foodie-sense, of course. Have you ever seen an Indian dish with noodles? Italian meets Indian. Sounds like a perfect description of Joanne, who shared the lovely recipe.
Here, we have spiced zucchini and chickpea meatballs (aka kofta) that are baked, not fried. They are served overtop a tomato-curry sauce. The next question was what to serve this with. You could go with rice to return to the Indian base, but Joanne served it with polenta. I wanted to continue with the Indian spaghetti theme. Therefore, I used zucchini noodles and made a raw almond parmesan topping. Cooked meets raw. Zucchini on zucchini. Craziness, pure craziness, I tell you… but all in a good way.
If you think I am just tooting my own horn, I urge you to try our favourite Indian dishes and decide yourself:
Nepalese Mountain Lentil Curry (Dal Bhat)
Split Pea Dal with Ginger and Lime
Indian Lentils with Spinach (Dal Palak)
Plantain, Cabbage and Coconut Curry with Split Pigeon Peas (Indian Cabbage and Plantain Kootu)
Cumin-Scented Pigeon Peas with Mango (Mango Curry with Toor Dal)
Indian Roasted Eggplant and Tomatoes with Chickpeas (Baingan Bharta with Chickpeas)
Indian Eggplant and Lentil Curry (Dal Bhat Meets Baingan Bharta)
Butternut Squash, Coconut, and Lentil Stew (Aarti’s Indian Summer Stew)
Cauliflower, Spinach and Chickpea Balti
Indian Chickpea and Collard Roulade with a Tomato-Mustard Sauce
Malai Koftas with Chaat Masala
Baked Lemon Cilantro Pakoras
I am on a kasha-kick. At least until my stash runs out.
The millet evaporated last summer. Next went the wild rice. Now I am plowing through the kasha. Once I discovered the boil-in-a-bag stuff, I was smitten with it as a base for veggie-based bowls.
With a focus on simpler meals, I made the dressing first and then decided what to toss with it.
And yes, this was a glorious dressing.
It seems so weird. Raw onion? Dill? Miso?
But trust me, it worked so well. I also tried a creamier version with tofu-cashew mayonnaise and liked that, too.
I picked kasha, but any grain would work here. Brown rice? Quinoa? Choose your favourite veggie but broccoli complemented the tangy dill-miso dressing well.
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.
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?
Are you familiar with The Dish column in the Toronto Star?
They routinely give the nutritional stats of local eats based on laboratory analysis. Not surprisingly, most meals get a failing grade.
Salad King’s Chicken Pad Thai: 1114 calories and 3479mg of sodium
Burrito Boyz’s Steak Burrito: 1000 calories and 1452mg of sodium
Veggie options are not usually any better:
Gandhi’s Spinach and Paneer Roti: 1482 calories and 3360mg of sodium
a1 Sweet’s Indian veggie thali: 1690 calories and 2134mg of sodium
And what about vegan eats? Not any better.
Urban Herbivore’s sweet potato date muffin (just one! one muffin!) is 986 calories and 689 mg of sodium.
And supposedly “healthy” restos? Depends on what you order:
Fresh’s Buddha Bowl (brown rice bowl with peanut sauce, tofu cucumber, tomato, cilantro, bean sprouts and peanuts) is 1168 calories and 1076mg of sodium
And Fresh’s Green Goddess Bowl (steamed bok choy, kale, swiss chard and broccoli with grilled tempeh, pickled ginger, toasted sunflower seeds, tahini sauce, toasted nori and ginger tamari sauce) is only 687 calories with 647mg of sodium.
Moral of the story? If you are eating out, be mindful of your portion sizes and the amount of non-veggies…. and preferably, only eat half your meal.
This always encourages me to try my hand at making the food at home, more in tune to my regular portion sizes. The culprits for the giant calorie counts are mostly due to the sheer amount of food, including heaping portions of rice and rich sauces. Fresh’s Green Goddess Bowl is lighter because it is filled with less caloric dense green veggies.
And yes, because I still couldn’t get Hot Bean’s peanut miso sauce out of my head, I made another version.
Last time, it was just chickpeas and broccoli but this time I went more extravagant by adding spaghetti squash, shallots and sesame seeds to the chickpeas and broccoli. I also wanted to test my theory of a thicker sauce by using some toasted sesame oil with the peanut butter and miso dressing.
Compared to my last attempt, this dressing was thicker, coating the veggies nicely. This version also had a more pronounced sesame flavour from the toasted sesame oil. In fact, a little of the sauce goes a long way. Big bold flavours means you don’t need to use as much. If you like it to cover everything, thin it or make a double batch. Both dressings were good, though. Side-by-side, I preferred the first dressing (I like dressings a bit more tart) whereas Rob preferred this one, but it was close.
Have you ever had raw hummus?
As in, hummus made from raw, sprouted chickpeas?
I did. Once.
But not on purpose.
Early in our courtship, Rob decided to surprise me with some hummus. While we diligently follow our favourite recipe now, there was a time when Rob liked to “wing it”. At that time, Rob was a novice with beans, too.
He went all out and bought dried chickpeas. He soaked them overnight. He methodically added the tahini, lemon juice, olive oil and finally the chickpeas to his food processor. It churned away and then stopped working. The hummus had broken his food processor! The first thing that popped into Rob’s head was – let’s go to Janet’s apartment and use her food processor to finish it off. I was away, so he silently entered my apartment and finished off pureeing the hummus.
He surprised me the next day with the hummus when he met me in Texas. I tasted it. It was off. Did you follow a recipe? Yes! But then I tinkered with it since it didn’t taste as good as before. Oh well, we better find a better recipe next time. This tastes funny. I don’t know what it is, though.
A few days later, we figured it out. Maybe it was a week later.. or a month later, I can’t remember. This story is such a classic, I mostly remember the punch line….
Rob used raw chickpeas in the recipe. He soaked them but did not cook them. He didn’t know he had to cook them (canned chickpeas are already cooked?? the recipe didn’t tell me to cook them!). Thankfully, now he knows better.
These days, hummus has become fairly ubiquitous for any bean spread. Technically, hummus is Arabic for chickpea and mostly associated with a chickpea puree with tahini.
I admit it: I am guilty of making non-traditional hummus. I have made hummuses (hummi? hummus?) with edamame and white beans instead of chickpeas, with peanut butter and cashews instead of tahini, and even a dessert option with peanut butter and chocolate! I have also souped up traditional hummus with pomegranate molasses and red pepper paste. Carrots and hummus have become my go-to snack lately.
However, those versions always used cooked beans. Now was my turn to try raw hummus. Without any sprouted beans, though.
With zucchini as its base instead of chickpeas, and cashews instead of tahini, there is not much resemblance to classical hummus. However, it is one deliciously creamy spread spiced with garlic, lemon juice, nutritional yeast and miso. Use it to dip your favourite vegetables or crackers or however else you love to use hummus. Lately I have been loving it with huge carrots as my after dinner snack. There is something so satisfying about eating a whole uncut carrot smothered in a garlicky
Stir fries may be easy but I find bowls even easier.
Each week, I try to make a dressing so that I can use up bits and bobs from in the refrigerator. Leftover grains, pre-cooked beans and steamed veggies can become a delicious meal with the right dressing.
This was one of those meals where I was searching for the perfect dressing. I wanted to make a peanut-miso dressing.
I know I have gushed over Hot Beans before. I’ve tried a few options from their not-so-secret menu and their secret secret menu. My latest love is the TVPeanut Burrito Bowl (so much easier to ask for then the The Bill’s Dick and The Peeb with a straight face) which features a brown rice burrito with ancho-spiced TVP, peanut-miso sauce, chipotle sauce, chili aioli, salsa and lettuce. Oh yes. Glorious. Substitute cumin-lime lentils for the brown rice and you have another great option. And while I have not tried it, Rob and I brainstormed the best burrito bowl ever. We named it Who Cut The Cheese: cumin-lime lentils, black beans and BBQ jackfruit in a bowl. We thought one could skip the cheese sauce for that one!
I digress. Tahini and miso are a common duo, but I never would have thought to pair peanut butter and miso until now. But it works really, really well.
While I would have loved to duplicate that whole big burrito bowl, I settled on recreating the peanut-miso sauce and paired it with some classic ingredients: chickpeas and broccoli with some quinoa to sop up the dressing.
Since I was experimenting, I did a lot of sampling. Rob helped, too. Too vinegary? Added a touch of agave and more peanut butter. Now, the sauce was perfect. I kept dipping my finger in again and again.
I will warn you that the sauce was a bit thin. A rule of thumb is that your sauce is supposed to coat the back of spoon, but this one was definitely drippy. I didn’t notice while I was sampling it until it shimmied off my chickpeas a bit too easily. Perhaps using less water, thinning with coconut milk or adding some oil would help if that is important to you. I just ended up tossing in some quinoa to catch the last of the sauce goodness.
What is your favourite peanut sauce?
Other recommended peanut dressings here:
Tess’ Ultimate Peanut Sauce
Creamy Thai Cilantro Sauce
Tangy Peanut Dressing (with a Mango and Snap Pea Salad)
Coconut-Peanut Mmm Sauce (with Kelp noodles, baby bok choy and edamame)
Spicy Peanut Udon Noodles with Tofu and Broccoli
Sweet Potato, Broccoli and Pomegranate Salad with a Peanut Dressing
Another batch of lost photos. Although the “lost” photos from that previous post were found (!!), months after I repeated the recipe (HA!).
This time, I am not sure where the photos went, but I have an ample substitute.
Pardon my faux pas.
One of my favourite vegetables this winter (if you could not guess) were Brussels sprouts.
Recently had a hankering for a creamy, balsamic dressing. Something tangy, something sweet but creamy, too. Then I remembered I had already made such a thing: Tess’ Miso Healthy Dressing. When I went looking for my photos of my creamy balsamic miso dressing, I looked at my notes from the recipe: tossed with brown rice, roasted Brussels sprouts and white beans. No photos to be found, but I did find photos of another creamy dressing with roasted Brussels sprouts. (Yes, there were lots of roasted Brussels sprouts around here).
Brown rice and white beans are left to your imagination. However, I included them in my recipe because that’s how you assemble a meal.
In any case, do not limit this dressing to roasted Brussels sprouts. With the change in seasons, make it more spring-friendly. Take your favourite leafy green, add some chopped veggies, chickpeas or quinoa, and smother it in the dressing. Or grab yourself some Brussels sprouts and get thee roasting.