Spring has sprung? Wishful thinking?
Rob and I took advantage of the glorious weather this weekend to ride our bikes for the first time this year.
Having my bike cleaned and tuned over the winter meant I had a sparkly bike to ride! Except I noticed my fender is broken, so I have to figure out whether I will fix that.
We used this as an opportunity to bike to our new favourite restaurant: Hot Beans. Turns out the shops and restos in Kensington Market are open for the long weekend, YA!
I don’t know why, but it took me a while to finally try out Hot Beans, a fast-food vegan resto with burritos, tacos and nachos… and my favourite: burrito bowls. Sounds possibly terrible, but it is vegan goodness in its glory. Filled with vegan staple goodness: beans, brown rice, salsa, lettuce, chili aoili and vegan cheese sauce with your main topping of choice. Ask about their special menu. Mix-and-match but you can basically pick from Ancho-spiced TVP, seitan, black beans, lentils and Rob’s favourite: BBQ jackfruit. Add hot sauce as you see fit. Rob and I both had similar versions of the The Bill’s Big Dick, aka BBQ jackfruit + Ancho TVP burritos (mine in bowl form, Rob in burrito form).
I figured we would be Ancho’ed out but later that afternoon, Rob was whipping up Ancho lentils! Destined to be a Rob’s Repeater Recipe, because it was so easy and SO GOOD. This recipe didn’t make PPK’s Top 100 list for nothing! Spicy, but not too spicy, and a bit sweet, these lentils were so flavourful. We went really low-key after such a lunch-fest, stuffing Romaine leaves with the filling and topping them with thick slabs of avocado. Rob doesn’t like collard wraps as much as me, but he gave the Romaine boats two thumbs up. Romaine is definitely sweeter than the darker leafy greens and the inner part of the leaf makes it easy to scoop up a beany filling.
Am I behind the times? Have you made these lentils already? If only Rob didn’t finish off the last of our green lentils with this batch.
How do you like green wraps? What’s your favourite? I like collards because they are bigger and easier to make transportable wraps but I was really digging the lettuce this time around.
Imagine my shock when Rob called me from the grocery store to tell me they were out of broccoli. It wasn’t even a weekly special. No broccoli in the entire store. I thought new year’s meant more carrots, but maybe it really means broccoli?
In any case, have no fear, I switched recipes and ended up clipping off the last of my garden kale. Yes, there has been snow here for over 2 weeks and yes, hidden underneath the snowy blanket, my kale is still alive and kicking. More power to the kale! (The broccoli dish will have to wait)
Black eyed peas are certainly not just for the new year, but I was drawn to this black eyed pea and kale stew through Random Recipes. This month’s challenge was to randomly select a recipe from a cookbook from someone else’s library. I decided to tackle this electronically. When I saw Ali was gifted Superfood Kitchen I tried to borrow it from the library, but it hasn’t been received yet. In that moment, I decided that the first recipe I found online from the cookbook would be my “random recipe” and I found it here: Kale and Black Eyed Pea Stew. I like that Julie has incorporated more common “superfoods” into her cookbook, like leafy green and legumes, which can be seen in this recipe.
This is no ordinary bean and green stew. Along with black eyed peas and kale, there is red pepper as well as my addition of oyster mushrooms. It is a European spice mash-up with oregano and thyme as well as smoked paprika and Ancho chile powder. I was scared to use a full tablespoon of smoked paprika, but feel free to use more because this was not spicy. I ended up adding liquid smoke at the end for a further depth of flavour. But oh, this alone would still be a great chili-like stew, but this it is not. A special twist comes form the addition of ground wakame. A little goes a long way and makes this a unique stew. It brings a certain seaweedy-ness to the stew. By the way, a few notes about my version: I used dried herbs in this recipe because I don’t usually use fresh herbs for a long simmer (they turn to mush, so maybe remove them as a bouquet garni). As well, the recipe calls for 3 cups of cooked black eyed peas but I am fairly confident this dish could be made more simply by cooking dried black eyed peas with the soup broth (which I have not tried but noted in the recipe below).
Smoky Tempeh and Chard Stew
Spanish Lentil and Mushroom Stew
Sneaky Collards at Serious Eats
Roasted Squash and Shallots with Merguez Chickpeas in River Cottage Veg Every Day
Spanish Chickpeas and Spinach Stew with Ginger at I don’t know, what do YOU want to eat?
Smoky Red Lentil Stew by Sprouted Kitchen
Smoky Paprika Baked Beans by The Spade & Spoon
Spiced Red Lentils by Ottolenghi
Pumpkin Chili by Never Homemaker
French Lentil Soup with Smoked Paprika in Let Them Eat Vegan!
Easy New Orleans Red Beans and Rice by Fat Free Vegan
“1 Million” Veggies Lentil Stew by Chocolate Covered Katie
My other recipes with smoked paprika are here
This feels like a guilty confession. Boastful yet partially aghast at my audacity.
I admit it: I have 10 different kinds of winter squash in my kitchen.
All are edible (unlike the uber cute swan squash below! which I didn’t buy by the way)
There are the usual players: Butternut squash. Buttercup squash. Kabocha squash. Delicata squash. Spaghetti squash. Sugar pie pumpkin.
They all happened to be on sale this week.
But then, I went to the large Loblaws downtown (the one with 20 different kinds of mushrooms) and yes, they have plenty of squashes, too. Known for its wide selection, they carry many gourmet foods. While the dried mushrooms could cost you an arm and a leg (dried morels are $113.05/lb), the unique squashes didn’t break my budget.
From a local mostly-Mennonite farm and only $1/lb, I came home with new-to-me squashes: carnival, white swan and sweet dumpling (pictured left to right, above). I resisted buying the ambercup and turban squashes, but I may head back for my next squash fix. (These are small squashes, so it may happen sooner than you think!)
With the ridged nature of the squashes, I knew these squashes were meant to be stuffed. I filled them with quinoa and white beans spiced with sage and oregano from my garden along with fresh cranberries, maple syrup and Dijon mustard. The flavours worked well together and I liked the tartness from the fresh cranberries contrasting the sweetness from the maple syrup. I served it overtop spinach for a prettier presentation.
The squash verdict? Love the carnival squashes! Dry yet moist, crumbly and sweet. Perfect as a stuffed squash because you can eat through the squash at the same time and integrated it into the dish. It might be too crumbly to hold up as large chunks for soups or stews. In the end I ate the skin of the squash, too. It was nice and crispy after all the roasting, so make sure you scrub the squashes clean before you start.
PS. For those keeping track, I also have a golden nugget squash and haven’t tried it yet. Any predictions on how best to eat it?
This is my submission to this week’s Weekend Herb Blogging, hosted by Marta, to Ricki’s Wellness Weekend, to Healthy Vegan Fridays, to the Healthy Thanksgiving Challenge, and to this month’s Herbs on Saturday.
This is the story of a picnic that didn’t happen, twice.
We had full intentions of getting together with friends, having a picnic together on the island. However, after a weather forecast of 100% rain, the plans were abandoned. Rob and I stayed at home and relished in a relaxing afternoon together.
Together, we still continued with our picnic menu: Quinoa Salad with Sweet Potatoes and Dried Iranian Limes. I figured a grain salad would travel well but may not be too picnic-friendly (who was going to bring plates?) so I thought it would be neat to stuff it into a wrap. Rice paper rolls for company and kale wraps for me! I figured a tahini dipping sauce would bring this over the edge, so we plunged forward with our ornate plans.
Ottolenghi called this a quinoa salad, but really it is a quinoa-basmati-wild rice salad. The mix of grains tickles the tongue with the contrasting textures. They are paired with roasted sweet potatoes in a savoury dressing with sauteed sage and oregano and fresh mint. Oh, and dried Iranian lime. A hard to find ingredient that I picked up while in NYC at Kalustyan’s (although it is available locally). You can stop right here and have yourself a delicious salad. Perfectly balanced, it was a nice salad. Definitely Thanksgiving friendly, I might add.
However, I took the next step: tofu feta. Tofu marinaded in lemon juice, apple cider vinegar, garlic and miso, coupled with a creamy cashew sauce. I will admit that this does not taste at all like feta. It did, however, have a nice burst of lemony tartness and miso greatness. The cashew sauce added to the silkiness that was wonderful once we wrapped them up. I am definitely no stranger to wrapping up salads, having everything hit your palate at the same time.
So after the wrap, we took it one step further. A sweet tahini dipping sauce with garlic.
We had hit it: Gastronomic bliss.
By this time, though, it had started raining and we couldn’t do our own picnic, either. So we went upstairs and picnicked on the windowsill, watching it rain in all its glory. We do a little cheer every time it rains since it means we don’t have to water the garden.
We also found out that these were very messy rolls… and best to eat with a plate underneath.
After boldly stating that I can easily munch through a weekly food budget of $15, I had a few people suggesting I share my tips. I have been meaning to write this post for a while, so I apologize for its delay.
It may not seem like it at first glance, but it is possible to eat well on a vegan whole-foods diet without breaking the budget. In fact, moving towards a whole foods diet will keep you away from spending the big bucks on processed food. All that processing costs the consumer more money. You do not need to eat cheaply, but rather buy good food that costs cheap.
Without further adieu, here are my tips.
1. Waste not
First of all, my biggest tip is do not waste any food. I try really hard not to waste any produce. I make weekly meal plans incorporating the ingredients I already have and what I want to buy. Know was needs to be consumed quickly (strawberries!) and what can wait (sweet potatoes!). Know what needs to be refrigerated (greens!) and what does not (tomatoes!).
2. Store surplus properly – freezers are your friends
Freeze leftover veggies and meals. When red peppers go on sale, I stock up because they can be easily frozen. No need to blanch or cook beforehand, just chop and freeze. Afterwards, they are also easy to throw into whatever dish you end up using them in – they’ve already been pre-cut! Soups and stews can easily be frozen and reheated when you want to eat them again.
3. Eat beans and cook them from scratch
Beans are cheap, healthy and store well. I routinely make a big batch of beans and freeze them with their stock in containers in 2 cup measurements so it is just like pulling out a can of beans. Quick cooking beans like red lentils are also great for easy soups and curries.
4. Buy in bulk, when it makes sense
My Mom calls me a hoarder. I think of myself as buying in bulk. This technique doesn’t work for everyone, but if you have the space, definitely consider it. When certain staples go on sale, I stock up. 2 kg of red lentils for $2? Yes please. That will likely only last 2 months anyhow. Steel cut oats, same thing… Cans of coconut milk and tomatoes will also always find a use.
5. Grow your own food
If possible, grow your own food. I have been dabbling in gardening, focusing on higher yielding vegetables (beans, zucchini) and greens such as kale and collards since they do not need to be harvested immediately. However, even for those without much space, my herb garden has been the most prolific and rewarding, both in the garden and in my kitchen. Being able to snip off a handful of fresh herbs for your meal makes your meal go a long way. Even if you are hard-pressed for sun, you can grow your own sprouts.
6. Cook at home
I almost didn’t include this tip since it is pretty obvious. Save money by cooking for yourself. Don’t eat out at restaurants. Don’t buy premade seitan. Pack your own lunch and cook things yourself.
7. Know where to shop for good prices
The above tips are more general but I wanted the heart of this post to be about my favourite local stores. I currently live in an area that has plentiful options for groceries, so every week I scour the flyers and figure out what I need to buy based on my meal plan. Ethnic grocers are usually a great place for reasonably priced ingredients. Sales often vary, but there are stores that I know I will usually find great prices.
Here are my favourite places in Toronto:
Sunny’s Supermarket – I don’t live close to Sunny’s anymore, but it has an awesome selection of nearly every ethnic cuisine, except the standard North American diet. Milk and cereal might be there, but it isn’t as cheap as the red lentils and tofu. It has a very extensive spice collection with high turnover for its produce, beans and grains. Weekly sales are great and they often have random produce on sale, too. It is not uncommon for red lentils, chickpeas and split peas to sell for cheap ($2 for 2 kg). Bestwin is a similar supermarket, not too far away, but it is more dingy and not as big as Sunny’s.
Lucky Moose in Chinatown – I have started to bike past Chinatown when I come home from work. I think this is one of the better priced grocers with good quality produce. I never know what I will find on sale though… bananas for 29c/lb, zucchini for 39c/lb or young Thai coconuts ($2/2). Like most Asian grocers, “exotic” mushrooms like oyster mushrooms, shiitake and enoki are always reasonably priced. Snow peas and snap peas, too ($2/lb).
Welcome Food Mart – This is my neighbourhood ethnic grocer. A transplanted Chinatown grocer with oftentimes questionable produce but there are some good deals to be had. They have a weekly flyer and they constantly seem to sell 10 limes for $1 which suits me perfectly.
Tutti Fruiti in Kensington Market – Kensington Market is our local stop for bulk items, like nuts when they aren’t on sale elsewhere. I have started to use more Brazil nuts in recipes because they are cheaper here than walnuts and pecans! Protein powders are also very reasonably priced (Hemp Pro 70 is $19) and tempeh is the best price in town. Don’t like Tutti Fruiti? Try the neighboring Essence of Life instead.
Ambrosia – My favourite health food isn’t that close to me, but when we are in the area, we stock up at Ambrosia. Monthly specials can be great on top of great regular prices. Quinoa for $2.44/lb? Yes please! They also seem to stock the majority of all my wacky kitchen needs (I buy my nutritional yeast and vital wheat gluten here).
Bulk Barn – I don’t find Bulk Barn to have good prices but if it is your closest bulk store, so be it. Buying only what you need is the way to go. The one time you will find me in Bulk Barn is when their oats are on sale for 79c/lb and I couple that with a $3 off $10 purchase coupon. Cheap oats, please!
J-Town – I don’t find J-Town that inexpensive but it is a nice place to stock up on all your Japanese needs. I am listing it thought because it sells Mori-Nu silken tofu for $1.68. Booyah!
No Frills, FreshCo and Walmart – Of all the big chain grocery stores, these are my favourites even though I don’t shop there that often. No Frills and FreshCo stock ethnic vegetables, depending on their neighbouhood, too. Surprisingly, Walmart has good prices for nuts and dried fruit. It has a reasonable selection of ethnic ingredients. I even spotted my much loved package of peeled garlic at Walmart, too. All three stores also have a nice price matching policy, that includes grocery items. I really like that because I can still go shopping on a Wednesday and know my produce will be in-stock at the grocers that price match.
Do you have any other great tips for eating well as a vegan? Any other places in Toronto that you recommend?
Feel free to peruse my archives for what I actually eat on a day-to-day basis. I have a bad habit of not sharing some of my most easy pantry-friendly meals. Possibly because red lentil soups are not always photogenic. That doesn’t mean they don’t taste as good, so I encourage you to dive past the murkiness of this soup and give it a try.
This Greek red lentil soup is very simple, yet tastes great. The soup stock is based from sauteed onions, garlic, carrots and bay leaves which are simmered with red lentils infused with rosemary and oregano for the touch of Greek. The soup is finished with lemon juice and zest to bring it up a notch and complement the herbs.
The entire recipe makes a big pot of soup, so I encourage you to freeze half for a rainy (or snowy) day.
The summer is winding down and this will be the last of my Raw Thursdays. Not because I won’t be cooking, or uncooking raw foods. Because I feel I like be concentrating a bit more on work and three posts a week seems better for now.
One reason why I started adding an extra raw recipe each week was because I wanted to highlight how easy and tasty they can be. Indeed, I have posted raw recipes even when it hasn’t been a Thursday post. Summer just brings out the best raw cuisine.
However, I know not everyone likes raw. I feel bad for my buddies in Vancouver. Whenever I visit, I drag them to yet another raw restaurant. My experiences seem to be better than theirs, despite being at the same restaurant. The first time, my friend was sick afterwards…. Me? I went back a second time and enjoyed my meal again! The next time I visited, we tried another raw restaurant. I liked my meal. My friends, not as much, even though they picked cooked options. My friend confided to me that she finds raw cooking pretty bland.
Honestly, I find raw cuisine to be the complete opposite. This is why I keep hoping to convince them otherwise. I love how inventive and flavourful raw cuisine can be. However, I know that is not always the case. I try not to order veggie burgers, pates, hummus or falafels because I am usually disappointed. Sometimes the flavours can be muddled. Instead, I gravitate to hearty salads, Mexican dishes like tacos, or Italian meals like vegetable lasagna. However, in restos, these can be quite heavy and filling meals from the use of nuts. At home, I can make it my way!
No stranger to zucchini used as pasta, I finally decided to make a raw lasagna when I found one nearly entirely made from veggies. No nuts. A bit of seeds. After preparing a couple of sauces, this was a simple dinner to put together. Instead of making a huge tray of lasagna (remember the Mexican zucchini lasagna?), I opted to make individual servings instead.
Layers of thinly sliced zucchini are alternated with a cauliflower-based creamy cheese sauce and a flavourful tomato marinara sauce. A basil pesto works well to tie this into an Italian masterpiece.
A common complaint is when raw lasagnas are served chilled, so feel free to throw it into a dehydrator for 30 minutes to warm it up. Delicious!
This is my submission to Presto Pasta Nights, hosted by Ruth, to Raw Food Thursdays, to Healthy Vegan Fridays, to this week’s Weekend Wellness, this month’s Bookmarked Recipes and to My Kitchen, My World for Italy.
Amongst my closer friends and family, I am the only vegan. Quite a few of my friends are vegetarian, but my closest vegan buddy is in Vancouver. That’s across one big country. One of my co-workers is a former vegan, choosing to eat fish as an omega supplement mostly. I have yet to know anyone who has tried raw cuisine without my influence. Most of my friends are adventurist eaters, so I can share my kitchen successes and failures. While I eat vegan mainly for health and environmental reasons, sometimes I wonder about connecting with other like-minded souls.
A few months ago, I travelled with Rob to meet some of his friends from Burning Man. While mostly everyone was vegetarian, it was exciting to meet someone else who also dabbled in raw cuisine. She encouraged me to try banana chips in the dehydrator and told me about one of her raw successes: King Oyster Calamari from Living Raw Food by Sarma Melngailis. Sarma’s restaurant, Pure Food and Wine in NYC, is my favourite raw resto to date, so I was eager to try the dish when I got home. King oyster mushrooms were on sale, too, to boot. I didn’t have the cookbook, but a quick google search led me to Emily’s site which had the recipe.
The recipe was simple: marinate king oyster mushrooms, bread them with spiced ground flaxseeds (works as both the breading and egg-substitute!) and then dehydrate. My new-found friend also gave me a few other tips.
While the recipe says to dehydrate for 2-3 hours, she suggested dehydrating up to 5 hours for them to become really crispy. She also warned me that the whole recipe made a ton of food, so I halved it. (I also quartered the cocktail sauce below, since I ended up thinning it and had an overabundance of sauce leftover). I tinkered with the recipe since I don’t have an Italian spice blend, and instead added whatever looked like an Italian spice from my spice drawer: basil, thyme, marjoram, oregano, sage, parsley. I threw in some dried onion and garlic granules as well as lemon pepper seasoning instead of the black pepper. Even though I used chili powder, too, I dipped my finger in and thought something was missing. I added black salt. Now we were set. (Note to self: next time I may try this with nutritional yeast and smoked paprika, since I liked that with my Asiago-crusted baked zucchini sticks). I had a bit of leftover crumbs, so you could probably increase the number of mushrooms with this mixture – or pack it in more than I did.
Now, if you don’t have a dehydrator, do not fear. You can still make vegan calamari! I made these both ways: raw in the dehydrator for 3 hours and a separate batch for 10 minutes in the oven. I don’t care too much about the raw philosophy of not cooking over 115F, but I love the inventive recipes… so to hurry things up, I stuck some in the oven, too. Both were
good great. They honestly tasted like calamari. No hidden mushrooms here (Rob thinks he could taste mushrooms but only because he knew they were in there). Between the two versions, though, I preferred the raw dehydrated ones. They were more crispy and the breading stayed on (some of it stuck to my silpat in my oven version). The oven-baked version had more of a slippery calamari feel to it, though. In any case (or in both cases), Rob said he liked them better than regular calamari since it has a cleaner taste. I also preferred this version instead of the typical deep-fried options you find at restos. Bright and fresh, healthy food, what’s not to like?
Speaking of connecting with other like-minded souls, I was wondering if I have any readers in the GTA that would like get connected? I was really sad I missed Sarah’s potluck in the park, especially since it looked like it was a lot of fun!
I’ve been making a lot more simple meals lately (I promise to keep sharing the dressing recipes!), so by the complexity of this dish, you probably can guess that I made this for guests. Technically, my guests ate a Mexican Tortilla Lasagna and I made myself a Mexican Zucchini Lasagna!
The only difference between the two were the noodles. Instead of lasagna pasta, the tortilla lasagna used 9″ whole wheat flour tortillas and my version used zucchini instead of noodles.
Inspired by Susan, this is actually a relatively simple dish to make if you already have refried beans and enchilada sauce. I didn’t. So I turned to Radiant Health, Inner Wealth for a simple unfried refried bean recipe and Veganomicon for an enchilada sauce.
Basically, you create layers with refried beans, a chili-flavoured bell pepper and onion mixture, black beans, and salsa each separated by zucchini slices. Because I wasn’t using tortillas, to make sure my lasagna wasn’t a soupy mess, I lightly salted the zucchini and baked them for a few minutes to dry them out. As with most multi-component recipes, each part is as important as the next. Pick a flavourful salsa. Use a zippy chili powder. Savour the zesty refried beans, lime-spiked in all their glory. Repeat the layers a few times, then smother it in enchilada sauce. I found the original enchilada sauce recipe way too spicy for me (3 roasted green chiles, oh my!), so I ended up diluting it with more tomatoes and almond milk. Combined with the rest of the components, it worked well to balance the flavours.
I actually wasn’t even sure I would share this recipe… it was hard to keep photogenic when fresh. Once chilled as leftovers, it was easier to cut out a slice without it capsizing. Regardless, it still tasted good!
There is nothing like a move to show you how much stuff you have. One thing I have plenty of are beans. Common beans like chickpeas and lentils but also a multitude of heirloom beans. I bought a bunch of beans during my first trip to NYC, but they seemed too pretty to eat. Now I am on a mission, though… eat through my beans throughout the year.
Trust me, it wasn’t that I wasn’t eating my beans before. My white bean of choice this winter were the Yellow Eye Beans from Rancho Gordo (they held their shape wonderfully in two soups and were nice and creamy in the Moroccan phyllo triangles). I also tried out Marrow beans, which supposedly have a bacon taste but it was really subtle. They worked nice pureed in my High-protein Alfredo sauce as well as in soups.
As I said, I have a few pinto beans in my stash, so I was tickled pink when Fearnley-Whittingstall’s Pinto Bean Chili was my Random Recipe this month. I didn’t have many cookbooks to randomly pick at the beginning of the month due to the move, but since I already had River Cottage Veg Every Day! out, I picked that as my book. As it is a library book, I didn’t want it to be lost in the shuffle of the move! Once I selected a cookbook, the task was to cook the first or last recipe. I zoomed to the front of the cookbook. The first 2 recipes were not vegan (Aubergine Parmigiana, Chachouka), but the third recipe, and the first vegan one, was this Pinto Bean Chili. Once I finally made it to the grocery store, I was all set to try my heirloom pinto beans.
The heirloom pinto bean of choice: Appaloosa beans. Named after the colourfully dappled horse, these are incredibly pretty beans. At least before they have been cooked. Like the anasazi beans, they lost their vibrant colours after cooking. They keep their shape well and don’t have any strong flavours. They worked well in this summer chili with zucchini, red pepper and tomato. The red wine brought a robust depth of flavour and the summer flavours really shined through. I used Aleppo chile flakes as well as green chiles and this was perfectly spiced for me. A bit of spice that was cooled by the avocado. Want more heat? Add to taste… or use cayenne as written in the original recipe.
This is my submission to Random Recipes this month, to this month’s River Cottage Rocks Veggie Heaven, to Deb for this week’s Souper Sundays, to Ricki’s Weekend Wellness, to this week’s Sunday Night Soup Night, and to Cookbooks Sundays.
Let me get this off my chest: I really liked this meal.
It was quick, healthy and tasty.
The main component to the tacos is a seemingly simple black bean saute with oyster mushrooms and red pepper. I don’t know what it is, but the oyster mushrooms were fabulous here. They kept their shape, they had a sweet but subtle mushroom flavour but it complemented the red peppers and beans especially well. The Ancho chile-based chili powder made this spicy enough with great flavour.
Don’t stop there, just yet. Cut up a sweet mango, toss with some cilantro and red onion and you have a quick salsa that pairs so nicely. Since I used Alphonso mangoes, there was no need to add more sweetener, but adjust to your tastes and available fruits.
Now wrap it all up. With a nod to my raw tacos, I decided to serve this in a Swiss chard leaf. Pick your poison: leafy green, flour tortilla or hard taco shell.
With each bite, you will have sweet, spicy, and savoury. Juicy mushrooms and black beans. Simple sweet mango salsa – how could it not be good? Thankfully, it is easier to make then our New Best Salad Ever (aka Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa). This was best eaten fresh, with the warmed beans and saucy mushrooms contrasting the cool salsa.
For some reason, I tend to gravitate to black beans when I cook Mexican. Probably because I really like black beans. I am working through my heirloom bean stash, though. However, my collection of beans are predominantly Southwestern or pinto bean hybrids (Rio Zape, Bolita, Anasazi, Rattlesnake, Appaloosa, etc). Not sure what to make with them. What are your favourite recipes for pinto beans?
Before this blog goes Indian for the rest of the month, let me share this delicious warm Mediterranean salad. I know it isn’t potluck or BBQ season yet, but I already know this will be my go-to summer salad for sharing.
This salad is so good that I have no reservations serving it guests. Delicious slightly warm but equally good as leftovers brought up to room temperature.
Of course, please double the recipe if making it for a group. I don’t know who wouldn’t like a warm chickpea and spinach salad filled with artichoke hearts, sun-dried tomatoes and lots of herbs.
It reminded me a lot of my favourite Warm Chickpea and Artichoke Salad which pan-sears the artichokes and chickpeas into a glorious dish. This salad, courtesy of Tess in The Two Week Wellness Solution is lighter in flavour since the chickpeas are braised with the onions, garlic and herbs and the tossed with the artichokes and sun-dried tomatoes. You could keep this simply as a bean salad, but I liked the contrast of the warm (or room temperature) bean salad atop the fresh baby spinach. This salad has the perfect ratio of beans to other stuff. Be mindful not to evaporate too much of your braising liquid since it becomes your dressing.
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.
Thanks for the feedback on yesterday’s post about changes after embarking on a whole food lifestyle (definitely check out Britt’s post with her experiences). Since I’ve cut out refined flours, I rarely eat bread-type things.
I am not sure why but I even have this thing against whole wheat flour. I’d much rather eat whole grains, in their original form, than rely on flours (unless I am making the flour myself in my food processor).
But here I am, enjoying pizza without any flours in sight.
Be forewarned, this isn’t your typical pizza crust.
Super flexible with any combination of beans and grains, I spotted this at Everyone is Vegan many moons ago. Here, white beans and cooked quinoa are whipped together with flax and spices to create a lovely bread-type crust.
The crust takes longer to bake than your typical pizza crust, which means you get the benefit of glorious roasted veggies. I normally wouldn’t put onion on my pizza, but I will if it is roasted as it is here. Red pepper also roasts well. Broccoli gets that delightful crispy edge. And the best part: laying kale overtop the veggies results in a pizza topped with kale chips!
Since I used the miso gravy from the Dragon Bowl, does that make this a Dragon Pizza?
Other pizza crusts, toppings, etc, I’d like to try:
Gluten-Free Chickpea Flour Pizza Crust from Making Love in the Kitchen
Choosing Raw Pizza with Quinoa Buckwheat Crust and Guacamole from Choosing Raw
Roasted Garlic and Beet Socca Pizza from Sprint 2 the Table
Caramelized Onions on a Sweet Potato Socca Pizza from The Lean Green Bean
Mediterranean Date & Olive Pizza on a Chickpea Crust from Cara’s Cravings
Quinoa Oat Flatbread Mini Pizza with Spinach Hummus, Roasted Beets and Red bell pepper from Hobby & More
Cilantro-Hemp Pesto Pizza from Farmers Market Vegan
Butternut Edamame Pizza from Sketch Free Vegan Eating
Tex-Mex Pizza with Kidney Bean and Quinoa Crust from Dates & Quinces
Caramelized Onion, Shaved Butternut and “Goat Cheese” Pizza from Diet, Dessert & Dogs
Butternut Squash, Caramelized Onion and Mushroom Topping from What Would Cathy Eat?
Sweet Potato and Caramelized Onion Spread from She Let Them Eat Cake
Tomato-Tahini Pizza Sauce from Aria
While in NYC, I ventured to the Greenmarket Farmer’s Market at Union Square. As I drooled over the fresh produce (there were the most beautiful bundles of kale), I had to find my dinner. I ended up buying a farinata to go. The farmer told me it was one of his most popular items. Unlike my socca, which was a thin chickpea pancake with toppings, this was a thick slab of a crustless chickpea tart (almost an inch or more thick) with the toppings integrated right into the farinata itself. It wasn’t my best meal. In fact, it was my meal low-light since it was rather dry and crumbly. However, it inspired me to make something even better upon my return back home.
I bookmarked Ricki’s quizza (a chickpea flour-based quiche-pizza hybrid) this summer and it seemed to be exactly what I was looking for: a thick slab of pie, creamy instead of dry, filled with my favourite veggies. Rob continues to experiment with the Besan Chilla, the Indian Chickpea Pancakes, and throws all sorts of vegetables into the batter (baby bok choy, red pepper, carrot, etc) and even kimchi. Quiche is equally adaptable to a multitude of fillings.
I went with Mediterranean flavours when I adapted Ricki’s recipe: zucchini, sun-dried tomatoes and spinach spiced with garlic, rosemary, basil and oregano. Plus, with a nod to the Besan Chilla, I added black salt for an egg-like taste. Next time, I may add some olives or caramelized onions, too.
I love how versatile chickpea flour can be be. In the Besan Chilla, you have a pancake texture, with the socca it is more firm and here, you definitely have a creamy consistency. Definitely better than the farinata from the market. Plus, I can easily make this at home while cleaning out the vegetable odds and ends. Definitely a win-win situation.
Next up on my chickpea flour to-try list: Candle 79′s Chickpea Crepes.
This is being submitted to this month’s My Legume Love Affair, hosted by Kiran, to Ricki’s Wellness Weekend, to this month’s Breakfast Club featuring eggy breakfasts and to this month’s Bookmarked Recipe.
I have been reading other VeganMoFoers posts this month and I am thoroughly impressed. Lots of people have themes, or an outline for specific days of the week… 31 days of unique spices. A month devoted to orange food! Or 1 food, done 5 ways x5 (cashews and kale so far!). Recipes with ingredients following the alphabet. Me, I just want to be able to post every day.
Then I thought.. 1 week in, a bit late on the theme-front, why not showcase my love of beans. So I will share with you bean dishes for the rest of the month. Get ready for your daily dose of bean!
Lately, I have been on a white bean kick. Baby lima beans, giant lima beans, flageolet beans, bring them on! Ashley thought it was amusing that my bean collection had so many of the same white beans in different containers.
Look closely, and while they are all white beans, they are definitely not the same!
While I also don’t mix different batches of beans, since they may cook at different lengths of time, all my white beans are different. In fact, I don’t have any more lima beans left and only a handful of dried flageolet beans. What I have left are Great Northern beans, white kidney beans, navy beans, Macedonian tetrovac beans and Turkish dermason beans. I am so curious as to how the latter two taste but still fall into the simplicity of the familiar!
I feel so naked now that I am out of lima beans. I used the last of the baby lima beans in this delicious quinoa corn chowder from Viva Vegan. The small, plump yet creamy baby lima beans melded well into this perfect end of summer stew-like corn chowder. Light, yet creamy with a dash of soy milk, a bit of zip from chili flakes, sweetness from the fresh corn and hearty with both the quinoa and lima beans.
It wasn’t even 6 months ago that I likely would have shunned lima beans based on my childhood disdain, but I am so glad that I made the leap to try something new. If you haven’t yet tried cooking up your own lima beans, definitely give it a go. You may never look back!
I hope my white kidney beans don’t get shunned too long… they are just so unsexy compared to its other white bean counterparts. I wonder if the dermason beans will be just as good as the lima beans?
Thankfully, because if not, my pantry-substitute, Better Bulk, has baby lima beans, so the next time I have a hankering, they are right around the corner.