Spicy Thai Mango Tofu Curry with Vegetables

They are here!

I thought Alphonso mango season was still a few weeks away but it turns out now is the time! They are here from India!

Alphonso mangoes, one of our favourite mangoes, have a short season. Juicy, sweet and less stringy, the Alphonso mango is a treat. We eat them fresh, dripping their juices over the sink.

Thankfully, I am not going to tell you to use Alphonso mangoes in this curry (we actually haven’t bought any yet, although that’s on the agenda for the weekend). Unless you happen to be a very lucky person, overflowing with so many mangoes you do not know what to do. In a stir fry, ones that keep them shape are the best kind. Since you pair them with other vegetables, you do not need to use expensive, sweet mangoes. As such, I used frozen mango chunks. And I could not tell you what kind of mango those are… but I know they are not Alphonso.

Crispy tofu mixed with a medley of vegetables – tender crisp broccoli, carrot and bell peppers – coupled with chunks of sweet mango.  Frozen mango worked well as it is cheaper and moreso, they are firm, cubed and sweet, keeping their shape in the skillet. Tossed with a light, orange-based sauce flavoured with garlic and ginger and a heavy dash of red pepper flakes, there are a lot of bold flavours. The sweet balanced nicely with the heat, without being too overwhelming, even for my own heat-sensitive palate.

Reminiscent of my Toasted Sesame Orange Teriyaki Vegetable and Quinoa Bowl, although that one is a bit more involved with flavoured tofu and a more complex orange sauce. I kept the tofu simple here to let the vegetables shine.

Have you tried Alphonso mangoes yet?

This is my submission to this week’s Weekend Herb Blogging, hosted by Graziana.

Roasted Orange Veggie Noodle Bowl

Did you catch this post yet? Why Four Workouts a Week May Be Better Than Six.

It struck a chord with me, as I stopped cycling for the winter. More is not always better.

I found it to be a well-designed study. While it investigated older aged exercise-naive women, I found it fascinating that the women doing 6 work-outs a week spent less energy overall throughout the day because they were tired and stressed form their work-outs. Instead of being invigorated by exercise, too much exercise caused them to feel like they were short on time, and became more sedentary during the day. Interestingly enough, this was shared shortly after another article talked about how models slim down for their work. Lots of intense exercise but nothing that gives them muscle definition. Egad. My advice: if you are doing a lot of exercise, eat. Fuel your work-outs properly.

In any case, let me know if you enjoy these interesting news and tidbits, even if non-food related.

For those that are here for the food: I tried something new. Roasted oranges. I often roast vegetables but not fruit (I’ve tried roasted strawberries which were very good, though). I was intrigued. I tried them but prefer juicy oranges au naturel. They had a deeper more caramelized flavour but I missed the juiciness. Try it and let me know what you think.

I paired them with roasted Brussels sprouts (which I adore) as well as red bell peppers. A creamy orange ginger dressing, a bit heavy on the vinegar, worked well with the kelp noodles (the vinegar tenderizes them nicely). Feel free to use your favourite noodle. Or try it more like my Crunchy Cabbage Salad with a similar tahini-orange dressing, my orange teriyaki vegetable quinoa bowl or a brown rice salad with roasted beets and oranges with an orange-sesame vinaigrette.

This is my submission this month for Pasta, Please for peppers and to this month’s Simple and in Season.

Madeira-Poached Figs with Lemon and Sage

(sorry, this time you can actually post comments! Apparently I can’t figure out wordpress for Android)

For someone who doesn’t drink, I have a lot of alcohol. I used to have more booze attributed to my purchases than Rob, but that was before Rob visited Veux-Tu une Biere? in Montreal and stocked up like mad with artisanal beers.

I may not drink alcohol, but I will gladly cook with it. Over the years, I have gathered:

Vodka, from my Penne Alla Vodka days.

Sherry, because it is easier than keeping white wine in the fridge. Great in this Carrot and Roasted Red Pepper Soup.

Raki, from my trip to Turkey. My Dad already drank half of it but I think I wanted it to make a poached-fish dish. Totally tabled for now.

Chambord, because I wanted to make a knock-off of a mixed berry Chambord-whipped cream French toast from a local resto, Coquine. Off my radar for now.

Amaretto, because who doesn’t like almonds?

Madeira, because I was lusting over Madeira-soaked mushroom ragouts.

I think I also have a small amount of Creme de Menthe because I wanted to make a Grasshopper dessert.

Rob has scotch, rum, Aguardiente (from our Colombian trip), ROOT liqueur (tastes like root beer and Rob highly recommends it!) and SNAP gingersnap liqueur (with blackstrap molasses, ginger and cloves! but Rob hasn’t opened it yet). Nevermind his stock-piled of beer.

While trying to decide what to do with a crate of figs, I decided to finally break out the Madeira. Fresh figs do not last long. Roasting them (or technically poaching them in this case), allowed me to extend their sweetness for another 2 weeks.

Madeira: Candy liqueur, as Rob put it, after he tasted it from the bottle. Using it to oven-poach figs resulted in a sweet yet savoury concoction spiked with lemon and sage. I tried a bunch of variations, but my favourite was with the lemon and sage, although you could leave them out, too. Thyme also worked well. I also tried a few cinnamon-orange variations but preferred the one with Madeira. The orange zest became a bit bitter through the roasting so consider omitting that if you want to try that variation.

Serve over top something more bland and neutral like your morning oatmeal (that’s what I did), or serve as a dessert slathered over banana soft-serve ice cream.

Because my photos aren’t always that photogenic, I thought it would be neat to play around with some of the features on Picasa. I rarely do much photo post-processing other than “I Feel Lucky” but found this neat “Orton-ish” option in Picasa (see pic below). Not entirely sure who or what this Orton effect was all about, I learned it was named for Michael Orton who would combine 2 images: one in focus and the other out-of-focus to create an impressionistic effect. Brought me back to my black and white darkroom days!

How do you like the photo? I like the colour palate with the soft contours and warmer colours. More of an artsy shot now, instead of a food porn photo. But hey, it keeps me entertained!

Enjoy!

This is my submission to this week’s Weekend Herb Blogging, hosted by Chris.

Tahini-Dressed Zucchini and Green Bean Salad with Sun-Dried Tomatoes

I am really impressed by British/Irish chefs. Yotam Ottolenghi, Denis Cotter and now Hugh Fearnley-Whittingstall. I had never heard of him before I saw praise for his new vegetarian cookbook, River Cottage Everyday Veg.

What I love most about these chefs is that they turn humble vegetables into something extraordinary. First, I tried Hugh’s quinoa salad with caramelized onions and zucchini that was a sleeper hit. I loved the sweetness from such simple ingredients. Then there was the Appaloosa Bean Summer Chili which used red wine with zucchini, red peppers and tomatoes to make a savoury chili.

Tell me which vegetable you like the least. Probably something local that comes up in overabundance in the summer. You can tolerate it in moderation, but week after week of the same vegetables can get boring. I would probably pick green beans. While I have made some great dishes with them, I don’t find them that versatile. Zucchini, on the other, doesn’t taste like much, but can be used in so many creative ways.

I was drawn to make Hugh’s tahini-dressed zucchini and green bean salad with sun-dried tomatoes as a spotlight to local, seasonal ingredients. I wasn’t sure it would be a filling meal, but green beans are beans and along with the lemon-tahini dressing, this voluminous salad was perfect.

While this may seem initially like a finicky salad, look at it as a main course to soothe your qualms. Relish in cooking each component to bring out its best: lightly sear the zucchini until golden, then dress in some lemon juice and chile flakes. Steam your green beans until tender crisp. Plate on top of your favourite baby greens, sprinkle with chopped sun-dried tomatoes and drizzle with your dressing. The dressing is nice and light, without being too oily or heavy (I reduced the oil and sugar since I used Meyer lemons). Enjoy this best as a warm salad directly after preparing it. Leftovers are nice cold when slathered in the dressing.

This is my submission to this month’s Simple and in Season, to River Cottage Rocks #5, to this week’s Summer Salad Sundays, and to Deb for this week’s Souper Sundays.

Raw Citrus Kale Salad

When I visited San Antonio last year, I discovered Greens, a gem of a restaurant and a haven for vegetarians on the outskirts of downtown. Eager to side-skirt the meat- and cheese-heavy Texan cuisine, a few friends and I checked it out together. All of the dishes we ate that night were great – fresh and vibrant. They really know how to make a mean sauce!

I still remember when my friends tried the kale salad. It was their first time eating a raw kale salad and they enjoyed it. Simple and sweet, yet slightly spicy, but not overpowering. We tried to guess what was in it, pinpointing the flavours.. soy sauce? citrus? chili flakes? While there was no specific recipe (they make it to taste every day), thankfully our server told us exactly what was in it: soy sauce, sesame oil, red pepper flakes and brown sugar. I could have sworn there was orange juice, but regardless, I was eager to try my hand at this once I returned home, with or without the citrus!

As I flipped through Color Me Vegan, I bookmarked the raw kale salad with orange, grapefruit and lime, and I remembered the salad from San Antonio. I figured this would be a good recipe to try to recreate it. I wasn’t sure about including grapefruit, so I omitted it entirely.  Being familiar with the massaging technique for raw kale salads, I also opted to wilt my kale with the citrus dressing. Otherwise, I really enjoyed the citrus kick from both the orange and lime juices. It paired well with the kale, and the addition of onion and pine nuts made this even better than the raw kale salad at Greens! I prefer my salads to be on the less sweet side, so feel free to add more agave, to taste, depending on the sweetness of your oranges.

I’ve said it before, but raw kale salads are perfect for gatherings: no worrying about anything spoiling in the sun and wilted kale salads can easily be made in advance since they are supposed to wilt! Enjoy!

Other kale salads I have enjoyed:

Raw Kale and Beet Salad with Raisins and Almonds

Creamy Raw Kale Salad with Avocado, Apple and Beet

Almost Raw Asian Kale and Edamame Salad

This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month’s Bookmarked Recipes, to Cookbooks Sundays and to this week’s Summer Salad Sundays.

Mexican Spicy Citrus Black Beans with Spinach

Good news! Rob and I will not be homeless come May 1!

Having been thoroughly spoiled in our current home, we tried to balance what we wanted with our new place. Turns out we were wooed by suburbia. We are currently living at the East end of the city of Toronto, and will be moving all the way to the Western-most outskirts of the city of Toronto. My daily cycling commute will change to 9 km, which will probably be around 35 minutes but I have yet to try it out (still faster than transit). While we aren’t exactly thrilled with living in a cookie-cutter community, what we do appreciate is living in a 10-year old home that has been well-kept by the current owners (never before a rental!), a space for me to hibernate for studying purposes and the real bonus was a garage for us to keep our bikes. No more storing the bikes in the dining room! The kitchen is also pretty nice, roomy and complete with a gas stove (and a dishwasher!). Don’t laugh, we contemplated living in a few places without a dishwasher- it is more common than you might think.

What we’ve sacrificed for this gem of a house is basically location. Not only are we an extra 2km from downtown, but the subway is 2km away, necessitating a bus or street-car ride on rainy days. While I have located my new health store for my tempeh and dino kale fixes, sadly Sunny’s and Better Bulk are now quite a hike. Travelling East/West in midtown Toronto is definitely not very efficient, so I think I will have to plan for grocery shopping primarily at No Frills instead (cucumbers, carrots and tomatoes, anyone?). I am actually looking at this as an opportunity to force myself to eat through my pantry. Eat all my beans before we trek out to Texas. I can replenish my stash from Rancho Gordo once we settle there, hehe.

To celebrate our impending moves, I decided to make a Mexican bean dish. This time simply spicy, citrus black beans. I changed Elise’s spicy citrus black bean recipe slightly, but the nontraditional Janet-ism was adding the spinach because I wanted some greens. Omit it for normal Mexican beany uses. My other changes were taming the spices, using only Aleppo chile flakes and smoked paprika, but feel free to add chipotles in adobo or whatever floats your boat. I also increased the lime juice and added in orange zest for more pronounced citrus flavours. The citrus paired incredibly well with the heat from the beans. This is definitely one of my favourite solo bean recipes to date.

This is my submission to this month’s My Legume Love Affair, hosted by Susan, to this week’s Weekend Wellness, and to this month’s My Kitchen, My World for Mexico.

Mango, Black Bean and Quinoa Salad

I don’t know any blogger that doesn’t relish receiving comments.

The food blog community is very supportive, leaving mostly positive comments about recipes and photographs.

I also love comments when I have questions or ones that are constructive. One of my very first posts, about our family’s rouladen, stemmed such interesting comments. Everyone thought we were rolling them backwards! As you can see, we roll the beef slices along their short axis, making long and thin rolls. However, in the comments, in seemed like everyone else was rolling them on the long axis, producing shorter, stumpy rolls.

I told my mom we were rolling them wrong. She told me that was how our grandmother always did it. There was nothing wrong.

We are just a backwards family…

To be honest, we wouldn’t want the short and stumpy rolls… the longer the roll, the more you get to savour the mustard, pickle and caramelized onions on the inside! (Not that I am eating rouladen any more, although a veganized dish is on my bucket list combining those 3 ingredients)

And then the other day, I received the most odd comment. I honestly thought it was spam, but there was no link to a website. So, I hit accept and posted a reply.

I didn’t really think twice about its validity, but it was really odd. The short comment slammed my style of recipes and specifically directed me to a “good” recipe. One that I have made before and really didn’t like.

I was really excited about the dish, too. Black beans, quinoa and broccoli in a raspberry chipotle sauce. From Isa, whose recipes I adore. I was so happy when I finally found chipotle in adobo at Sunny’s, that Rob went out to buy fresh raspberries specifically for this dish.

However, it was so bad that I was nauseous within thirty minutes. It was my first time using chipotles in adobo, so I started making the sauce with a limited amount of chile. I increased it as I tolerated it. But it didn’t taste that great, even after I added agave to sweeten the sauce. And then my stomach started to give me problems…. I called it quits.

But I hate wasting food. Especially the primo fresh raspberries.  If I didn’t get nauseous, I probably would still have eaten it. But I just couldn’t swallow it!

Rob has an iron tummy and tongue already scorched by years of eating spicy food, so he offered to finish it. Even though it was definitely subpar and (not even that spicy).

But, before I burdened Rob with heaps of the dish, I snatched half of the base of the salad. The good parts: the black beans, the quinoa and the steamed broccoli.

I veered towards an alternative route, towards a mango, black bean and quinoa salad with a sesame orange dressing, that I ended up adapting from Eating Well. Bonus broccoli, of course.

After trying the first dish, this was a much better alternative. Light and fresh. Bright with the mango with subtle flavours from the fresh orange juice, toasted sesame oil and cilantro. I added toasted sesame seeds to highlight more of the sesame flavour.

Let me assure you, I won’t be trying chipotles in adobo again anytime soon.

What do you do when you make something that doesn’t taste good? Do you still eat it or try something new?

This is my submission to Deb for this week’s Souper Sundays and to this week’s Weekend Wellness.

Toasted Sesame Orange Teriyaki Vegetable and Quinoa Bowl

While I didn’t make any resolutions for the New Year, one thing I am trying to improve in the kitchen is to become more flexible. Rob is good about perfecting a few key recipes or whipping up impromptu stir-fries whereas I prefer to keep trying something new. I realize this isn’t the most sustainable practice when life gets busy, so I am looking more into sauces that make the dish along with an assortment of vegetables with a grain or bean.

In this case, the sauce is a toasted sesame orange teriyaki sauce from Radiant Health, Inner Wealth. It was easy to put together, and with freshly squeezed orange juice, the orange flavour was light, not dominant or ooky sweet. It can’t really compete with my salmon teriyaki, but it is nice in its own regard.

Tess suggests serving the sauce with a stir fry of veggies including garlic-infused shiitake mushrooms, broccoli, cabbage and carrot along with tamari-marinated baked tofu and rice. I added in some cauliflower to make up for my lack of broccoli and substituted quinoa for the rice (see, I am becoming flexible…). A sprinkle of toasted sesame seeds seals the deal for this simple weeknight meal. Use any combination of vegetables with your favourite grain, top with this teriyaki sauce and you have a fool-proof dinner. You could also stir-fry your veggies with the teriyaki sauce but I preferred its bright flavours as a sauce.

I know this looks like a daunting recipe, but once you make the components – a big batch of quinoa (or your favourite grain), the teriyaki sauce, the baked tofu, and chopped veggies, you can easily whip up a quick weeknight dinner.

This is being submitted to this week’s Healthy Vegan Friday, and to this week’s Weekend Herb Blogging, hosted by Lynne.

Roasted Beet, Orange and Brown Rice Salad with an Orange Sesame Vinaigrette

Here we go, another salad with roasted beets!

I just can’t get enough of them.

This time I used red beets. There are a few differences between red and golden beets:

1) Golden beets are more mild and taste sweeter.

2) Red beets bleed. They make me look like I’ve been bleeding. Golden beets don’t bleed.

3) Red beets make my pee turn red. Golden beets do not.

Please don’t be alarmed at the red pee side effect of loving beets.  In the summer, my pee turned red but I couldn’t recall eating any beets. I was worried something was wrong. Until I remembered that I had ordered an apple, ginger and beet juice at the restaurant. That was the culprit! Sure enough, by the next day, my pee was back to normal.

Beets work well with a lot of different flavours, but they definitely pair well with orange. I really enjoyed my chilled Orange and Beet Soup with miso, dill and carrots, and thought this rice-based salad sounded great. Adapted from Appetite for Reduction (original recipe posted here), beets and brown rice (wild rice would be good, too!) are coated in a zippy Asian-inspired orange sesame vinaigrette. Freshly squeezed orange juice is key to keeping this a light, flavourful dressing. The salad is spiked with currants for additional sweetness. Pile it overtop your favourite greens for a lovely meal-sized salad.

Keep all the components separate to maintain freshness… and keep the beets sequestered, else they will turn everything pink. Pink rice, ok, maybe do it just for kicks.

This is my submission to Deb for this week’s Souper Sundays, to Simple and In Season, to this week’s Wellness Weekend and to this month’s citrus love blog hop.

Bulgur and Cantaloupe Salad with Hazelnuts and Mint

Rob has the privilege of having a nice breakfast supplied at work.  Each morning, the offerings vary from pancakes, waffles, bacon, sausages, croissants, danishes, muffins, oatmeal, muesli, yogurt, fruit salad, dried fruit and nuts. He complains about the breakfast, though, and shuns most of the menu.  Sub-par baked goods and homemade oatmeal that tastes better, he usually opts for the fruit salad with yogurt and dried fruits and nuts. But even then, he complains about the fruit salad. Too much filler, like honeydew and cantaloupe, where is mango? He wants more pineapple, strawberries and blueberries. Add some papaya, while you’re at it. Apple and pear, too. He wants ginger.

Yes, I am typing this up verbatim as he tells me all his breakfast fruit salad desires.

He has been dubbed a food snob by his co-workers. Rightfully so, if I may add.

To be honest, I felt quite liberated when I stopped eating from the (rare) free lunches provided at work. But if fresh fruit or a nice salad is available, I will gladly snack on that.

Melons don’t tend to get the respect they deserve. After biking, sometimes all I wanted was a big piece of watermelon. And while Rob prefers cantaloupe over honeydew (both “filler” fruit), I prefer the reverse.  On the fruit echelon, berries rank high for me, but variety is important as well.

Cantaloupe very rarely gets paired with anything… a loner, or sometimes with honeydew. Hidden within a fruit salad, it can go unnoticed. Or shunned when it takes centre stage. I enjoy combining fruit into savoury dishes, and my curiosity was piqued when some friends recommended the bulgur and cantaloupe salad in Supermarket Vegan.

Here, we have a seemingly simple salad but the citrus-spiked bulgur salad works incredibly well with the cantaloupe. As with any salad, quality ingredients make this jump to the next level.

First the cantaloupe. I increased the ratio of cantaloupe-to-bulgur ratio, opting to use an entire small cantaloupe for the salad. Choose a firm not overripe cantaloupe for best results.  Next, fresh orange juice is key and I squished 2 Navel oranges to reconstitute the little nuts of bulgur goodness. The original recipe suggested a fine-grain bulgur but I used medium-grain which was perfect. I swapped the herbs around, opting for more fresh mint than parsley, and felt that both had a roll in the flavourful salad. For my nut of choice, I went with hazelnuts that I had unearthed during our move. Again, who would have thought it would work so well? I ended up adding cooked chickpeas to the leftover salad to turn it into a main meal and it was equally delicious.

Heck, who would have thought this whole salad would taste so good? Cantaloupe, you are definitely an unsung hero.

This is my submission to Deb for this week’s Souper Sundays, and to this month’s Healing Foods featuring whole grains, to this month’s Simple and in Season and to Ricki’s new Summer Wellness Weekends.

Sushi Bowl with Asparagus and Avocado

I didn’t think I was going to eat any sushi while I was in Vancouver.

But I did.

Trust me, I didn’t succumb to the traditional sushi rolls.

Instead, I had a delicious raw sushi roll at Organic Lives. Completely inauthentic, it was filled with a pecan pate, sprouts, veggies, avocado and mango. With the zippy fruit-based dipping sauce, it was so completely different from any sushi roll I have ever had. The only similarity was that it was a nori roll wrap.

Once the hubbub subsided after I returned home, I was craving a more traditional sushi roll. Without all the hard work of actually rolling the little buggers…

When I visited Japan, one of my favourite meals was eating sashimi at the Tsukiji Market, which is the wholesale marketplace for seafood in Tokyo. With daily auctions, this is where you can eat the freshest fish. The sashimi was unbeatable. I have never been able to enjoy sea urchin anywhere else. So fresh, it was so buttery soft and creamy.

I actually visited Tsukiji two days in a row and sampled sashimi from two different vendors. Both times, I ordered a sushi bowl with an assortment of sashimi. One resto had better sashimi and the other had better rice. The rice was so good, it eclipsed the fish. And I don’t really like rice, actually. I consider it filler in sushi rolls, when I would rather be eating the filling. I tolerate rice for the most part, but here, I learned how great rice can taste.

I have experimented with a few rices since my return, and I still remain partial to a short-grain Japanese-style rice. Recently, I bought the Taiwanese Yih Chuan Aromatic Rice, which has a faint aroma of taro (yes, on sale at T&T). It brings rice to the next level. The rice is nicely flavoured, shaped and most importantly, tastes great.

My whole preamble about rice is because if you are going to make a sushi rice bowl, you should try to use a nice rice! The dressing helps, too. The toppings, too. But let the rice get the spotlight it deserves as it isn’t supposed to be a bland side.

Adapted from 101 Cookbooks, I wouldn’t call this an authentic Japanese recipe, but a lively citrus-flavoured sushi bowl. Top with your favourite sushi toppings such as steamed asparagus, avocado, grilled tofu, and dare I suggest mango? (Mango, next time…). The key to keep this a sushi bowl, and not a rice salad, though, is to include the toasted nori strips. You can buy them pre-shredded, but you could also toast the nori and then cut it into thin strips yourself.

This is my submission to this month’s Healing Foods featuring whole grains, to this month’s Simple and in Season and to Ricki’s new Summer Wellness Weekends.

Spinach, Orange, and Toasted Almond Salad with a Balsamic Vinaigrette

I don’t make salads that often, but with my vow to eat more greens, salads have become an occasional mid-morning snack.

Armed with pounds of juicy Navel oranges, I turned to Radiant Health, Inner Wealth for inspiration. Tess loves to use fresh citrus juice in her cooking, and I was drawn to this recipe because it included some of my favourite ingredients – baby spinach, orange, almonds. However, there’s that pesky raw red onion. At restaurants, I will usually pick the onion out because they can be incredibly spicy and can detract from the rest of the salad.

At home, though, I know the trick to make this onion palatable and a welcome addition to the salad. America’s Test Kitchens recommends soaking the sliced red onion in water for at least 10 minutes, and it actually works. You lose that rawness, but you still get the crisp, clean onion flavour, that complements the salad as opposed to being moody and detracting.  Since I knew I would have some for leftovers, I threw my onions into the leftover dressing, which also works great.

So this salad is everything you think it would taste like. It is light and refreshing with baby spinach, juicy oranges, crunchy toasted almonds and the twist is the light balsamic vinaigrette. And do not fear the red onion if you come over to my place to eat (trust me, if I will eat it, it is ok!).

This is my submission to Deb for this week’s Souper Sundays and to Veggie/Fruit A Month featuring orange.

Yam and Black Bean Stew with Orange and Cilantro

So what kind of meal would you make if you were hosting a dinner party after cycling 100km?

Without going to the grocery store, to boot.

While I prefer not to try new recipes on unsuspecting guests, I warned my brother and sister-in-law that this was a new recipe… AND that I would likely be pooped post-bike ride. They were fine with the menu.

The most important part of having them over is not about the food, you see, it was about catching up. How their plans for puppy parenthood are progressing, moving plans on both ends, and since my apartment is now on the market to be rented, it has never looked cleaner. Oh, and games. Fun was had by all as we introduced them to Bananagrams and Dominion.

I still get a bit stressed when choosing a menu for guests. My tastes have changed and I would like to showcase how great the food tastes. A bit harder to do without rehearsing a recipe, but I trusted the complementary flavours within this soup stew. Yam, black beans, orange, cilantro – what’s not to like?

I adapted this recipe from Appetite for Reduction to create a heartier soup, I mean stew.  I decreased the amount of yam, increased the black beans, used canned tomatoes instead of fresh and, of course, used Aleppo chili flakes instead of the serrano peppers.

The yams, partially mashed, created a creamy consistency which meshed well with the extra black beans. I squeezed 2 Navel oranges to acquire 1 cup of fresh orange juice. This added more of a lightness to the soup, rather than an intense orange flavour. The sweet cilantro and orange paired well with the slight zing from the Aleppo pepper.

Let me tell you how perfect this stew was:

1) It is a very easy recipe easy. I had no problems whipping this up after the bike ride, since it came together quite seamlessly.

2) It serves 8, so there was plenty of food for seconds. And (souper) leftovers for me!

3) It tasted very good. No complaints from my guests. Not a typical meal for company, but it would suit me well if I visited someone.

4) For recovery meals after endurance-based exercise, this was ideal with a high carb content. As is, this has a 1:5 protein:carb ratio, but enjoy it with a glass of soy milk for an overall 1:3.5 ratio. Apparently, liquid-based meals are easiest to digest while in recovery so a soup is perfect.

Sounds like a winning meal for everyone.

This is my submission to this month’s My Legume Love Affair, hosted by Smitha of Kannada Cuisine.

Zesty Cashew Orange Spread and Apple Swiss Chard Wrap

I am completely smitten by Swiss chard wraps.

They are a very healthy way to wrap around a sandwich filling, while having the benefit of not getting soggy like rice paper rolls, etc.

I am still working on the best technique on how to keep them together, though.

Attempt #1: A little lop-sided but still very tasty!

Attempt #2: I think I could use smaller apple slices, but this was a better success!

But like most things, it is what is inside that counts.

This is such an unusual pairing of ingredients but they work wonderfully together. Just as Gena suggested, I used the Zesty Cashew Orange Spread with an apple in a Swiss chard wrap. That dip, divine as it is solo, it is even better in this wrap. There is something about the crisp, sweet apple, paired with the sweet green, along with the tangy citrus spread that knocks my socks off. This is a lovely snack, and once I get some toothpicks, a lovely snack to take on my long cycling trips!

This is being submitted to this week’s Weekend Herb Blogging, hosted by Astrid from Paulchen’s Foodblog.

Zesty Orange Cashew Spread

A few months ago, I stumbled upon a gem of a restaurant called Rawlicious. I try not to go out to eat very often, but if I do, I try to go somewhere that is different than what I might make at home. While I may not agree with the philosophy of raw purists, I see no harm in eating more raw foods, nor in exploring the techniques that goes into raw cooking.

Raw cooking – is that an oxymoron?

I digress.

While I have already been smitten by raw kale salads, it was at Rawlicious that I discovered spiralized zucchini noodles (oh yes, I want a spiralizer! especially if I grow zucchinis in my backyard!) and raw cheesecake (tastes more like a mousse than a cheesecake but I was impressed by the versatility of cashews!).

I know that some vegans can have a hard time giving up certain meat or dairy products, and there seems to be a plethora of vegan alternatives for sale. However, talk about processed food! I can’t say I am really interested in soy yogurt or processed meat alternatives. I am still searching for a good sour cream alternative, if only to make a Hungarian Chickpea recipe I have had my eye on (anyone care to share their favourite recipe?).

I have seen a few cashew cheese recipes, and was intrigued. Especially when I saw Gena’s Zesty Orange Cashew Cheese since it included fresh orange juice.

You will note that I changed the name of this from cashew cheese to cashew spread, because I’ll be honest that this didn’t taste at all like cheese. But it was DELICIOUS! A sweet, creamy dip with full orange flavour with a complexity coming from the miso.

There are many ways to use this addictive spread, other than eating it straight from a spoon (that is great, too!). Mix it with some salad greens, spread it onto bread or crackers, or add it to your favourite sandwich/wrap.

This is being submitted to this week’s Weekend Herb Blogging, hosted by Min at Honest Vanilla, to this week’s Raw Thursdays well as to April in the Raw.