See below if you are interested in a giveaway for The Ayurvedic Vegan Kitchen.
There is one problem with our weekly cronut ride: it gives us flat tires. Since we began cycling to Pearland, Rob and I have had 3-4 flat tires between to two of us. Usually it is a slow-leaking flat and we figure it out right as we want to leave the next day. However this time, it was a nice bloat out en route. There is a lot of debris on the road, but I am still boggled how Rob managed to catch a whole 1″ screw into his rear tire. I saw it happen, too. First there was a funny noisy rumble over a section of pavement, followed by a sharp whizzing noise…. 50 ft later, Rob’s tire is sagging. I have a photo just to show you how ludicrous it was… (For the record, Rob was not amused enough to take a photo of the screw once we managed to evacuate it.. he just wanted to fix his bike).
Yes, we were screwed. We usually have to hunt to find the culprit for a leak, but this instigator was easy to spot. When my Dad saw the photo, he exclaimed: “How the H*** did that get in there?” Precise positioning?Anyways,
weRob replaced the tube but we decided to return home sooner rather than later with the sad-looking tire. Turns out it was a good decision since 10 minutes after we arrived home, we were pummelled with rain. Best to stay indoors as the rain comes down so hard.
Turns out that while writing my round-up of my favourite Brussels sprout recipes, I was reminded of my Ayurvedic kick last winter. I am currently on a dill-kick and decided to make Ayurvedic Herbed Quinoa (instead of millet) with Fried Soup Onions, which I rechristened as Indian-Spiced Baked Onions with Cumin-Dill Quinoa.
This is a simple yet somewhat elaborate quinoa pilaf salad spiced with cumin and dill. Leave it at that, and it would a pretty simple side salad. However, the suggested Indian-spiced baked onions make this a special treat. I don’t know about you, but I love roasted vegetables and really like somewhat charred roasted onions. I always have onions on hand and it takes next to no effort to add them to a pan to roast. However, these are more than simple roasted onions. A quick saute with cumin, fennel and mustard seeds transforms them into a veritable Indian party. The flavours are not overtop, rather muted with a colourful background. There are so many different spices once added to the dilly cumin quinoa, but it all works. Really well. The recipe is from The Ayurvedic Vegan Kitchen which I have mentioned before. Talya recommended pairing the salad with a Creamy Cucumber-Tahini Dressing but I felt it overpowered all the tastes in the salad, so I left it out.
After discovering the cookbook at my library last year, I bought my own copy before my move. It was actually my first e-cookbook and I really appreciated its portability (books are heavy!). It is a great resource for those wanting to learn more about Ayurveda, but most importantly the recipes are whole foods-, plant-based and taste great. If you like Indian flavours, this will definitely appeal to you but the range of recipes is quite vast (thankful pie, perfect spring soup, creamy miso lentils, magical ‘mato lasagna, quinoa pancakes and even breakfast greens!). There are still so many recipes I want to try.
Other recipes from The Ayurvedic Vegan Kitchen, here and elsewhere:
I am beyond thrilled that the publisher has agreed to let me share this recipe AND sponsor a giveaway for The Ayurvedic Vegan Kitchen. They are giving away one (paperback) copy to a reader from the US (sorry my international friends). To be entered, please leave a comment here, letting me know whether you’ve heard of Ayurveda before (and if so, what do you think of it?). I will randomly select a winner on October 15, 2013. Good luck!
Next on my hitlist of grocers to try was Canino’s. It is billed as a farmer’s market but I am not sure how much of the produce is local and sold by farmers. However, it doesn’t mislead you that fruits and veggies are at the forefront of this store. There are 2 components: the front portion and the back alley peppered with stalls selling mostly Mexican produce. The back alley is more akin to a farmer’s market and where the better deals lie. Come early and you can snag super specials. Like 4 bunches of kale for $1, 5 bunches of collards for $1, 30 limes for $1, 4 broccoli crowns for $1, 4 heads of cabbage for $1. BOOYAH! I liked how you could even mix and match the 4 for a $1 items so you weren’t swimming in produce. But if you know me well enough, you will know that yes, I bought 4 bunches of kale and 5 bunches of collards without a clue as to what I’d make.. in addition to the broccoli, cabbage, tomatoes and fresh black eyed peas.
Fresh black eyed peas were new to me. I’ve tried dried black eyed peas before but trust me, there is a reason they call them black eyed peas. And no, I am not talking about their cute black mark. I am talking about the pea business. THEY TASTE LIKE PEAS! I never captured that flavour from dried or canned varieties. Not entirely sure whether this was a seasonal fresh bean, I snagged a bunch and ultimately decided to try this Goan black eyed pea curry. The tomato-coconut milk infused broth was tantalizing, spiced with ginger, coriander, cumin and tamarind with a bit of sweetness from maple syrup (use jaggery for a more authentic flavour). Exotic yet light, I served it with brown rice. Since fresh black eyed peas were new to me, I pre-cooked them beforehand (~30 minutes) but I think this recipe would lend well to cooking the fresh black eyed peas in the broth (adding the tomato to the end since it is acidic).
I have earmarked the fresh purple hull beans for my next visit. Rob doesn’t mind going to Canino’s because it is right next to a delicious Mexican bakery: El Bollilo. I get my fresh beans and he gets some fresh churros!
PS. I also love that Canino’s opens at 6am nearly every single day (the back stalls apparently have their own random schedule). It is great for us early birds!
Not only for New Year’s Day, other black eyed peas recipe here:
It took me a while to realize it, but Houston’s claim to fame is not its hot summer. It may be infamous for its stifling, humid summers, but that’s not when the most fun occur. For people, nor plants.
I love it when readers help me learn the ropes of my new town. It took me a while to wrap my head around it, but it is just too hot for most vegetables to grow. Coming from Ontario, summer equals fresh vegetables. Right now, we are between seasons in Texas. I will quit lamenting the lack of flavourful tomatoes (for now), the local vegetables will be coming in the fall and spring. Despite being between seasons, vegetables can still be grown, though. Recently I visited an urban farm and loved it so much, I wanted to share the experience with you.
The Last Organic Outpost is an urban, community farm. We weren’t sure what to expect, as this farm is close to where we live. Truly a hidden gem, they encourage the community to become involved in creating their own farming experience and ultimately to sell enough to become self-driven.
It is completely volunteer-run, except for one farmer they employ. They minimize costs by recycling unwanted goods. Donated hot tubs will be turned into planters. Cars have been turned into vermicomposters, bee havens, etc.
Of course, they also grow vegetables. Despite being between seasons, they were growing greens (collards, dinosaur kale, spinach — all grown year-round), herbs, sweet peppers, eggplant, winter squash as well as figs and papayas. The somewhat chaotic plants reminded me of my small garden in Toronto.
At first I thought it was just a big plant with pretty flowers, but they also had different kinds of okra. Small, long and purple varieties. I had never tried just picked okra and it was refreshingly crisp.
Talk about freshly picked, they had produce for sale as well as special sampler bags which is what we purchased (it included kale, spinach, eggplant and butternut squash). Because it is volunteer-driven, their hours are variable but keep an eye on their facebook page if you want to become more involved.
Have no fear, there is still a delicious recipe attached to this post. When in the South, why not try their local specialties, too? Although traditional beans and greens in the South usually use collards, black eyed peas and ham/bacon, this one was a nice twist. I honesty wasn’t expecting much, but was blown away by the flavour. A quality liquid smoke definitely brings this dish to the next level. Have you ever looked at the ingredient lists of the liquid smokes at the store? I thought we could omit it from our Houston pantry, but caved. Once we started looking, though, there were a lot of additives to most liquid smoke “seasonings”. The one we settled on just has water, hickory smoke, mesquite smoke as its ingredients and I really like it. It also won this taste test.
Anyways, this is a simple skillet saute with carrots, (pinto) beans and (kale) greens. I used a melange of spices for my vegetable stock substitute and I think it worked really well with the liquid smoke. Easy, peasy.. and delicious.
I am looking forward to coming back to The Last Organic Outpost once the growing season resumes.
While we planned our trip to Burning Man half a year in advance, it wasn’t until we bought our plane tickets that we decided to tack on a side trip to Portland and then roadtrip it down to the desert. Rob was worried that I wouldn’t like the extreme nature of the camping we’d have to do in the desert, so we planned for success. How could we not enjoy Portland?
Turns out that each part of the trip was better than the next. After Portland, we drove East through the Columbia River Gorge, stopping at the Hydro Dam and Multnomah Falls. The path to the top of the falls may only be 1.25 miles long, but you are basically going up and up. Kind of like Mother Nature’s Stairmaster. There was a 700ft elevation. It was a fun but tiring jaunt! If I lived in Portland, I could see this as a fun fitness bench marker (similar to the Grouse Grind in Vancouver, which I have yet to do). How fast can you climb the falls?
The following day, we skirted along the gorge, through the Hood River Fruit Loop and stopped to pick up local sweet peaches and huckleberries (it was my first time trying them – they are similar to a tart wild blueberry).
Our next stop was the Smith Rock State Park. Since it took us a good 3 hours to get here, it was too late to begin the Misery Ridge trail. Because of the heat and lack of shade, you should begin this early in the day. In any case, we didn’t bring our hiking boots with us, so we had already planned to do smaller hikes and watch some of the mountain climbers.
Our next destination was the Newberry National Volcanic Monument. Billed as the best lava park between Iceland and Hawaii, we had fun walking around the volcanic crater and the lava field below. To be honest, I didn’t even know there were volcanoes on the continental US. We didn’t have enough time to explore the lava tubes, but we will definitely be back.
The next day, we scheduled a whole day for Crater Lake National Park. You can drive around the lake and stop off for lots of smaller hikes. We hiked up to a great lookout, again on another side, to see some hoodoos, and some waterfalls. It was nice to get a variety of vistas from each hike.
The trip through Oregon was fabulous. I highly recommend it.
But I know you are here for the food. You see, we stocked up a bit with food from Portland. I wasn’t sure what lurked in the smaller towns. Turns out we lucked out in Bend, Oregon. We found a local brew pub (Rob’s mission was to try out local brews) that served vegan eats. I changed the tempeh reuben sandwich into a salad and I was blown away. It was really good. I haven’t had enough time to recreate the entire salad (now on my bucket list) but I started with making a raw thousand island dressing.
Originating from the Thousand Islands region (hola Ontario!), thousand island dressing is probably one of the most ubiquitous North American creamy sauces, as a mayonnaise dressing spiced with tomato/ketchup but may also have bits of pickle, olives, etc.
The creaminess of my raw version of dressing is from cashews. The deep tomato flavour comes from sun-dried tomatoes. Garlic and onion add further ripples, while the vinegar brightens the dressing. The acidic dill pickle brings this up a notch. The only trick is that the cashews need to be soaked a few hours for easier blending.
For my salad, I just used up the random vegetables in my fridge. I first wilted the kale with lemon juice and then tossed in cucumber, red pepper, olives and hemp seeds. I am not sure they were the perfect combination (and not the prettiest salad, either) but the dressing was perfect. Now I know where to start with my own tempeh reuben salad.
In any case, this vacation has spurred my love of Oregon. I am even more excited to try to schedule in Cycle Oregon next year!
You may not have noticed, but I snuck away last week. An absolutely epic road trip, starting at Portland, the vegan mecca, meandering through lakes and mountains, including Crater Lake, reaching our ultimate destination: Burning Man. I hope to summarize our adventures and if I don’t I’ll be sure to share if Rob posts anything on his website. He is much better at looking through photos afterwards. I have a hard enough time keeping track of my food photos.
Before we left, I tried to cook through our pile of produce. Serendipitously, I had everything for this delicious Caribbean Stew. It is from Moosewood’s latest cookbook: Moosewood Restaurant Favorites. Through their collective, they run a restaurant in Ithica, New York, and have written many cookbooks over the past few decades. Most of my Moosewood cookbooks were bought/discovered at used book sales, although they are still keeping up with the times. Their latest cookbook, while not entirely vegan (they still use cheese, although less than before) and not even vegetarian (they have recipes for fish), includes updates from their restaurant favourites. Between their section dedicated to Soups (Thai Butternut Squash Soup, Texas Barbecue Bean Soup, Red Lentil Soup), to Main Dish Salads (Peruvian Quinoa and Vegetable Salad), to Curries and Stews (Lentil-Vegetable Sambar, Navajo Stew), a section dedicated to Beans (Basque Beans, Caribbean Red Beans, Creole Red Beans), and sides (Lentil Dhal), I was very pleased with their vegan recipes.
And this Caribbean Stew? It did not disappoint. A delicious medley of sweet potato, red bell pepper, tomato, cabbage and kale in a flavourful (not too) spicy broth made with ginger and green chiles. The dash of nutmeg and lime finish kept this special. As part of their growing process, Moosewood recommends more fresh herbs than before (I learned that lesson, too!) and this included fresh ginger, thyme and cilantro. They also recommended freshly grated nutmeg which is definitely more potent than pre-bought powdered. I modified the original recipe slightly, noted below. I decreased the ginger, although I probably didn’t need to be scared of the bit of heat it would impart. I also found the directions to cook everything on low to be too slow, so I increased my heat to medium-low and eventually medium. In the end, though, it was a fabulous soup. Tons of veggies with a delicious broth. A bit lacking in the protein department, I served it with the suggested brown rice. I bet you could easily sneak in some beans or tofu in there, too.
I really want to share this cookbook with you. Thankfully the publisher is letting me give away a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Moosewood dish. If you haven’t made anything by Moosewood yet, have a look through the table of contents of Moosewood Restaurant Favorites on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on September 15, 2013. Good luck!
Other Moosewood recipes I have shared:
French Barley Salad
Chinese Cabbage and Fermented Black Beans
Spanish Green Bean and Lime Bean Stew
Japanese Winter Stew
African Pineapple Kale Peanut Stew
Italian Stew with Winter Squash and Chickpeas
Thyme-Spiced Toasted Pumpkin Seeds and Cranberries.
In our minimalism, we have made it difficult to host big parties. Unless it is standing room only or BYOC (bring your own chair). For now, we’re maxed out at 4. You see, we only have 2 kitchen chairs. When we move our table next to the couch, we can fit another 2 people. It actually worked pretty well for curry and games last weekend.
We have a large curry repertoire, but decided to play it safe and serve our favourite: Dal Bhat. Like most curries, this one tastes even better as leftovers, giving us the perfect excuse to make a big batch in advance and keep leftovers for the rest of the week.
I still haven’t figured out what makes our Dal Bhat a Nepalese specialty. When our friend travelled to Nepal and hiked up to Everest base camp, she told us our dal was superior to anything she ate there. Dal bhat translates into lentils and rice, and it could be spiced in any matter. Random vegetables are also added.
Before I left Toronto, I spotted this curry: a Nepalese curry with toor dal. I wanted to use up the last of my toor dal before the move and it looked perfect. I really enjoy the creaminess of toor dal and this curry had many of my favourite spices also found in our version of dal bhat, including cinnamon, cardamom, ginger, and garlic. Is that what makes it Nepalese? No cumin or coriander, but this one includes tomatoes which I added to the tarka and cilantro as an (optional) garnish. How could this not taste good? Trust me, it was spot on delicious.
Have no toor dal? Red lentils or split peas would be good substitutes. Have toor dal and need more ideas? Here are other curries with toor dal:
Cumin-Scented Pigeon Peas with Mango from 660 Curries
Plantain, Cabbage and Coconut Curry with Split Pigeon Peas (Indian Cabbage and Plantain Kootu) from 660 Curries
Butternut Squash, Coconut and Lentil Stew (Aarti’s Indian Summer Stew)
Mixed Lentil Stew from Flatbreads & Flavors
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 thrilled you guys adore Vegansprout as much as me. I think there is something about vegans who like documenting and rating their food. We are a funny bunch in many ways, that’s for sure.
In her interview, Allison mentioned she wanted to host cookbook challenges. Anyone could join in on the fun, documenting their experience with the recipes. The first cookbook she chose? Vegan Indian Cooking.
I have tried (baked) pakoras and besan/khaman dhokla. For the cookbook challenge, I made these baked veggie squares. This is a fusion of the two dishes. A mix of shredded veggies are combined with chickpea flour and silken tofu. It is spiced with standard Indian fare. Since I chose to bake them in a larger container, they were more thin. However, they remained moist and flavourful. The tofu added a chewy egginess. If you like heat, add more chiles. For me, this was perfect. Topped with a bit of tamarind chutney, these were a delicious snack.
The kindle version of Vegan Indian Cooking was recently available for free. However, it was only for US customers so I missed my chance to snag it. A bit of searching led me to find a pdf version on the publisher’s website, though. The full cookbook is available here. Now you can have your own copy, too! Perfect! Please join in the first cookbook challenge. You can find recipe reviews from Vegan Indian Cooking on Vegansprout here.
Do you ever challenge yourself to try new recipes in a cookbook, too?
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.
Last night, we celebrated my brother’s 30th birthday. Just as when I tipped into my thirties, my Mom was adamant about hosting a party for close family. Like last time, she transported everything from Ottawa and did last-minute prepping and baking in my brother’s kitchen. Moving before we hit 30 seems to be a theme in our family, as she navigated a new kitchen.
I offered to bring something. I was flat-out refused. I even asked if she had reconsidered a few days earlier. No. Although she leaked the menu to me: lentil salad and portobello mushrooms for me. (YES!) While I initially agreed that simple fruit would an ample dessert, she asked if I would like the Almost Guiltless Chocolate Mousse Pie instead. Obviously, I thought it was a fantastic idea. All of my favourite recipes!
Of course my Mom went all out. Roasted red pepper hummus and raw veggies as early nibblers along with spanakopita from my brother’s in-laws. Three salads: a leafy green with a balsamic dressing, my favourite 11-Spice Lentil Salad with apples and arugula (aka the Best Lentil Salad Ever) and a bacon-broccoli salad. Roasted balsamic portobello mushrooms were baked, instead of grilled, along with the salmon. A magnificent zuccotto dome cake and my Almost Guiltless cake for dessert. I loved how my healthy eats were interspersed among the options and enjoyed by everyone, including my brother’s in-laws who were still inquiring as to what vegan means. It was fun to see them guess what exactly was in the dessert that had no flour, no grains, no eggs, no cream, no dairy, and no sugar and still taste delicious. We forgot to tell them the filling was no-bake, too (my Mom experimented with baking the almond-date crust this time).
While I am hesitant to call vegetables “steaks”, the baked mushrooms were compared to steaks last night. Since I used to enjoy my steak on the blue side (when I ate meat), I can see some parallels (moreso than if you like your steak well done), but these mushrooms are a pale comparison for anyone expecting steak. However, they are still one of my favourite meals.
Rob and I have been without a barbecue for a while now, but I have been experimenting with a different way to enjoy roasted balsamic mushrooms. Now I know baking works, too, but in the days of the hot summer, I know I can also make them on the stovetop as well. Not as good as the barbecue, but I am not complaining.
Balsamic mushrooms are marinaded in an herbed sherry-balsamic broth and then braised in the same sauce. The sauce is then reduced, used to wilt spinach and lastly drizzled overtop quinoa. I normally don’t make separate sides, but this was simple despite its multiple components.
Do you eat more one-pot dishes or tend to make lots of simple sides instead?
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.
Vegan propaganda: I try not to spread too much of it.
If you read my blog, I think you’ve already accepted that vegetables are good for you and are ok with the lack of meat and dairy in my meals.
But I will share this fun video anyways, because I thought it was flipping awesome. I’ve watched a few documentaries about veganism and I am usually left with a bitter taste in my mouth, wondering about the accuracy of the science and experiences presented. The prolonged juice fast in Fat, Sick and Nearly Dead creeped me out. The main study in Forks over Knives, The China Study, was not convincing for me. Vegucated was cute, following 3 people on a vegan challenge for 6 weeks, though.
But this video? I loved it! Made by Dr Michael Gregor, the physician behind NutritionFacts.Org, he presents how a vegan diet affects the top 15 causes of mortality in a very engaging way. I know the clip is almost an hour long, but it is an hour well spent. If you watch it, please let me know what you think. For me, it reinforced continuing with a plant-based diet for health reasons.
In the spirit of nutritarianism (coined by Dr Fuhrman, describing those who consume foods based on their higher micronutrients and shun refined oils, sugars and salt), I decided to make The World’s Healthiest Tomato Sauce, as proclaimed by Amber.
This was a chunky tomato sauce like no other. Filled to the brim with vegetables. All sorts of veggies, it was a lovely clean-out-my-fridge kind of sauce. I am probably the only person with a random vegetables, like a solo leek, beets, carrots, broccoli stems and mushrooms, hanging around for no good reason. Granted, this is a very flexible sauce so work with what you have. Amber suggests not omitting the olives, though. They add both the salty and fatty components from a whole food (instead of a refined oil product). The tempeh is eerily similar to chunks of meat. The nutritional yeast adds a cheesy hint, as if you had already stirred in Parmesan cheese. But the funniest part of the sauce is that it was more a fluorescent-red, courtesy of the pureed beet.
You might think this sauce would take forever to prep, with so many veggies. However, the food processor does that majority of the work. The directions look lengthy, but you’ll see a theme: chop veggies in food processor, add to the pot and stir.
I actually really liked this sauce. It tastes healthy yet hearty while still feeling light. Would I serve it to omnis I wanted to impress? Probably not. They would probably think I was pulling a joke on them. But if someone made this for me, I’d be thrilled. I’d also have a lot of sauce to last for many meals. Freeze some for later, or relish in eating it a few times a day.
I believe that moderate amounts of oil, sweeteners and salt are good for you. Fats are definitely important, especially to absorb nutrients from other foods, but they can also come from avocados, nuts and seeds (and soy). I plan to incorporate more of these “healthy fats” into my foods.
What do you think about nutritarianism? Oils vs healthy fats?
I have been meaning to write a post about kale for a while.
As 2013 began, I had a few friends inquire how best to eat kale. Be it resolved to eat more kale? It may be many moons later, but there is no better time than to eat more greens than yesterday. Or if you need a greener boost, how about upcoming St Paddy’s Day?
I have talked about vegetable ratings before (Nutrition Action’s winner of the veggies is kale followed by other leafy veggies) but Dr Fuhrman’s ANDI (aggregate nutrient density index) score is probably more widely disseminated. Whole Foods has started to rate its produce by publicizing ANDI scores. While not a perfect system at all, it prioritizes nutrients per caloric cost. I agree with Anthony’s musings on the ANDI scores which suggests this may confuse people. Focus on whole foods, primarily vegetables and legumes with occasional fruits, grains, nuts and seeds. Why battle it out between greens, when one should try to rotate through them all? Kale, yes, but also Swiss chard, spinach and collards. Throw in Romaine lettuce and mixed baby mesclun greens. Go Asian with baby bok choy or another Asian green. Try out chicory to see if you like it more than me.
I had elaborate plans to create a green eating guide, but as I waited, procrastinated, let life happen, others posted great greenery cooking summaries. Lindsay recently posted videos on how to strip and cook kale. I also found this nice guide from Epicurious. I will not reinvent the wheel but I will continue to share my green eats.
As I told my friends, be persistent. You may not like all greenery preparations right away. Instead of a raw kale salad, try kale chips. Add kale to your soups or stir fries, instead. Or
hideblend it into a smoothie or baked good. Slowly integrate them into your diet until you find something you like.
Here is a lengthy list of ideas for numerous greens. Raw, cooked, I’ve got you covered for your greens. Once I started, I just couldn’t keep away any of my favourites. I even limited myself to leafy greens. Cabbage and Brussels sprouts are for another list.
Soups, Stews and Curries:
Stirfries, Skillets and Pastas:
Pizza topping (kale chips!):
As a side:
Inside a wrap with peanut dressing
As a wrap:
Plain Kale Chips (with a video)
The options with greens are endless. I continually find new recipes and new favourites.
Case in point: this Indian-spiced Chickpeas and Kale. Not authentic Indian but authentically good. Cumin, cardamom and ginger augment garam masala to create a quick dish with chickpeas and kale. A touch of tahini adds a hit of creaminess that transcends its small amount. The greens are wilted in a stir fry but fully flavoured and juicy. Paired with chickpeas, this makes a complete meal.
What is your favourite way to eat greens?
Rob is gone this week.
To a work conference.
His dilemma yesterday was whether to go a talk from Al Gore, Tim Berners-Lee (he invented the web browser), or Neil Gaiman (a fantastic author according to Rob). All 3 happening at the same time. Rob had to clue me in on the last two since I have only heard of Al Gore. (In the end, he chose Al Gore’s talk about The Future). Today he is going to try to track down Grumpy Cat. In the flesh. She is here, too.
As I’ve shared before, Rob is the king of hot meals on the weekend. His specialties are tofu scramble, arepas and besan chilla. But this weekend, alone with some tofu and veggies, I pulled them all out for a hot lunch and made myself some scramble.
While it seems like the majority of recipes (even Isa’s) call specifically for extra-firm tofu, this time I opted for Chinese-style soft tofu. Turns out this specific tofu is made so close to where we live, too. I wonder if I can get a walk-in discount?
I’ve used soft tofu in a scramble before and now I prefer it to the extra-firm. Who wants a dry scramble? Who wants to wait for their tofu to be pressed? Not me! I want mine fluffy, flavourful and filled with veggies. This scramble certainly fit the bill: spiced with cumin and curry powder, the assorted vegetables played a roll in the colourful plate. Since Rob was not here to make arepas as a side, I just ate the whole thing. Delicious!
Rob likes to update me on his foodie finds while away: yesterday’s lunch was jicama slaw with captain-crunch-encrusted chicken strips in a bacon waffle cone and a trip to the flagship Whole Foods store. After he sees this, I think he’ll want some of this curried tofu scramble when he returns, though.
Long-term vegans are probably well-versed in their tofu scramble preferences. Do you like firm or soft tofu in your scramble?
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?