This blog is definitely a labour of love.
More than sharing recipes and my experiences in the kitchen, it has morphed into a sort of journal, chronically my adventures with cycling, gardening and whatever life throws at me. Some blogs cater to their readers’ wants…. me, I share what I like and most likely if you are reading, you will like it, too. Or, if I muck things up, I hope to pass on my wisdom. (PS, I loved hearing your confessions about your own kitchen bloopers after my last post)
Another benefit of writing this all out? I can learn from my old mistakes, too.
Rob and I recently connected with one of our neighbours and we started chatting about our garden. Did we have any tips? I couldn’t think of any tips other than a) beans can be grown easily from seeds; and b) kale and collards from seedlings gave us better results. She also asked for some pictures. As I dug up some of my garden updates, I re-read my posts and uncovered other golden nuggets: tomato cages for the beans! get rid of those bugs from the kale ASAP! my preferred basil plant..
I should listen to myself more often. I dug up another old post, when I first started my cycling commute in the spring last year. Talk about deja vu. I was complaining about a long commute after a winter hiatus and here I am complaining again. I thought I was easing myself into my old cycling groove by foregoing the gym, but a long commute needs to be warmed into. I cycled to work (no gym) on Friday: 25km. The ride back was brutal with fierce winds all the way home. I almost decided to give up my cycling commute altogether and stick with the subway. On Sunday, I ended up cycling to the gym and really enjoyed the ride.
With a rainy forecast this week, I decided to capitalize on another day to try to cycle to work (no gym) on Monday. Mondays have me travelling all over the city, so I ended up clocking 36km. It doesn’t sound like that much… but coming from zero biking and a 2-week gym hiatus, I was wiped out when I came home. (Let’s not forget to mention I cycled home IN THE RAIN). Physically pooped, cold and wet, the last thing I wanted was a salad for dinner. I didn’t want to wait for a soup to defrost from the freezer, either. Instead I made a smoothie. Simple and nothing to document as I just whizzed together a frozen banana, frozen raspberries, maca, vanilla, flax seeds and unflavoured Sunwarrior protein powder. Oh, and some water. I am normally never satisfied with a smoothie as a meal, but this worked… after a warm bath and canning my oatmeal for the week, I slid into bed, exhausted.
I need to find more balance.
Still needing to eat, I really should plan my meals based on the weather forecast. The rest of the week has a rainy forecast and possible snow/hail today and/or tomorrow. No more cycling, that’s for sure… warm comforting meals may be in order, though. As such, I took this soup out from the freezer for some meals later this week.
I love unearthing gems from the freezer. I should do it more often. I often get wooed by fresh produce but I need to remind myself to keep things stress-free by eating from the freezer. This is a soup I have made a few times, too, and was lucky to have garden kale when I made this in the fall. I have used both shiitakes and oyster mushrooms with great results. Combining mushrooms and lentils, the earthy flavours mix well with the tangy vinegar and zippy garlic. It is during these dreary days that warm, comforting bowls of my favourite soups really help.
Do you keep a journal? If you do (or have a blog), do you ever re-read it?
Cilantro, you either love it or hate it.
As you may have figured out, I am in the cilantro-loving camp.
On the theme of delicious sauces, this one is definitely a keeper. I shouldn’t have doubted it for a second, as it comes courtesy of Tess in The Two Week Wellness Solution.
Originally, I made a half recipe. Trust me, I was kicking myself. I slurped up nearly a quarter of the sauce just “sampling it” with some crackers, it was that good. I had to make it again, it was that awesome!
Cilantro is the major flavour in the sauce, with hits from the ginger, garlic, basil and fresh lime juice. The peanut butter and light coconut milk make this a creamy sauce which balances the bold flavours nicely.
So, what to do with it once you’ve licked your fingers clean a few hundred times? Textured crackers work well, too, although this is more of a sauce than a dip. The sauce would work well overtop vegetables with your favourite grain, too.
To get a bit more fancy, Tess had 2 recipes in her book using this sauce.
The first recipe was for Thai shiitake-basil spring rolls using this as the dip. I ended up making collard wraps with the same filling substituting kelp noodles, drizzling the sauce inside and around the wraps. The fresh herbs and veggies, along with the sauteed shiitakes worked well. The star was definitely the dipping sauce.
The next recipe I loved was the “Sexy Saucy Noodles“. Broccoli, mushrooms and edamame are sauteed in toasted sesame oil and soy sauce. Throw in your noodles of choice (I used kelp noodles but soba would work well here) and douse heavily with the sauce. Stir to combine. Garnish with carrots, sprouts, fresh herbs, etc. Delicious. The sauce isn’t as strong, but the flavours are great.
For maximum dip enjoyment: Lick your fingers.
Today I did the dirty deed.
Yes, that kind of dirty deed.
Already. Before 6am.
In the backyard.
Even worse, though, is that it involved squash.
And no, I am not talking getting dirty from doing plain old gardening.
Artificial insemination, baby!
I took matters into my own hands. While I have very prolific kabocha squash plants, I have yet to see any squashes. Lots of blossoms but they seem to wither away. Further investigation told me that squash plants have two different kinds of blossoms: one male and one female. The one with a plump mini-squash is the female flower and needs to be fertilized by the male flower. After some careful examination, I quickly realized there are way more male to female blossoms. Only 2 open blossoms were female, whereas I have at least 20 male blossoms.
I did not want to leave it to the birds and the bees. I took a stick and wiped a male blossom to get the pollen and smeared it into a female blossom. Cross your fingers for me, ok? Hopefully they aren’t as complicated as humans, which have an abysmal 20% fertility rate.
Apparently once you have a few growing squashes, you don’t need the male blossoms anymore. This is what people eat when you see “zucchini flowers” for sale. Dispensable, edible male parts.
My zucchini plants are much smaller and only have a few male blossoms, but I may need to give them a hand for reproductive success, if only to make sure we don’t end up with mutant kabocha-zucchini hybrids.
I should be telling you about how I fried up some squashes flowers, but I am paranoid. I am keeping the males around until I am certain I have lots of kabocha squashes. Maybe in a week or two, I will give you an update?
In the meantime, I have been cooking up a lot of quick, simple meals, like this asparagus and tempeh stir fry. Pick your favourite vegetables and fry up some tempeh in a simple Asian sauce with garlic, ginger and fermented black beans. The fermented black beans add a very authentic salty dimension to the dish. Enjoy!
My first meal after I arrived in Tokyo was okonomiyaki. It was from the closest restaurant to our hostel. We had no clue what we were ordering, pointing to pictures instead from a photo album. All the while, making sure there would be no shrimp (no ebi!). We ended up with an assortment of vegetable pancakes that were cooked up on a hot grill in front of us. Some with more flour, others with different vegetables. I remember one being bright pink (I forget what made it that colour). Once the server noticed we were eating them plain, he encouraged us to try the sauces on the side. To be honest, we left wondering what the hype was about okonomiyaki.
We persevered, though. When we went to Osaka, we tried okonomiyaki again, at a very popular hole-in-the-wall resto. We had to wait in line for 30 minutes, but when we finally snatched a seat in the tiny resto, we were able to watch our cabbage pancakes being made in front of us: thinly sliced cabbage and carrots were mixed with a seasoned flour and dashi stock batter, grilled and then topped with your chosen toppings- most of them with bacon- and then it was slathered with Japanese barbecue sauce (okonomi sauce), and later drizzled with Japanese mayonnaise, and sprinkled with parsley flakes. A crispy veggie pancake with a soft middle, topped with savoury sauces. Delicious. I was hooked.
Okonomiyaki literally means as you like it. Want yours with veggies? Want yours with sauce? Do you want your toppings in the batter with noodles (Hiroshima-style), or on top (Osaka-style)?
Or in my case, do I want mine vegan? Oh yes! I was bookmarked this recipe immediately from Big Vegan because it used tofu as the base instead of the traditional flour and eggs. While I have made Kevin’s okonomiyaki before, I found it hard to flip and keep intact while cooking. As such, I was thrilled to see this version. While already nontraditional, you bake it as a huge pancake instead of frying it on the stovetop. It took more like 60 minutes to bake but it was delicious. Alone, the tofu-miso-nooch batter was flavourful even before we cooked it. The consistency was a bit more heavier on the batter on the batter-cabbage ratio than I remember mine in Japan, but it was great as is. We would definitely make this again.
My version was topped simply with black sesame seeds and toasted shredded nori, whereas Rob went more all-out with some tonkatsu sauce, kewpie mayonnaise and bonito fish flakes. Remember, as you like it. If you want to try your hand at homemade mayo and okonomi sauces, there are recipes forthcoming in Terry’s new book. I haven’t tried them, though. Big Vegan also has suggestions for wasabi-mayo and tomato sauces. Or go simple like Heidi, who used almonds and chives to garnish her veggie pancake.
I was planning on talking about Mixed Diet relationships in this post, but I think I will save that for my next post.
Would you go to a steakhouse for an upscale vegan experience?
It seems so counter-intuitive, eh?
I was hesitant, though. Could a steakhouse really have great vegan food? It turns out that they recently hired Doug McNish, Raw Aura‘s former vegan chef that catapulted raw food into my dream books. He added a complete vegan menu at Prime, so I was confident that this would not be subpar vegan eats.
I priced out their Winterlicious menu. It turned out it was cheaper to pick from their standard vegan menu than to limit oneself to the vegan options on fixed price menu, especially since there was overlap between the options.
I opted to try the wild mushroom and pearl barley risotto with crispy sage and truffle oil as a starter. It was decadent and delicious. It was also rich and filling, so I decided to pace myself and take half of it home. Rob tried the nori rolls stuffed with a creamy ginger dill sunflower seed pate but we didn’t find them that exceptional.
For our mains, I happily munched on the herbed portobello mushroom and tempeh burger which was the highlight of the night. I have never had such a flavourful veggie burger. Unfortunately, the sweet potato fries were subpar, even after I asked for fresh ones since mine were cold. They also forgot to give me the sun-dried tomato aioli, but I am glad I reminded them because it was really good with the burger.
Rob had been pining over the cornmeal crusted tempeh steaks, spiced sweet potato coconut mash, steamed greens with caramelized onion and cherry tomato relish but we both found it lackluster. I suppose we’ve been spoiled by great vegan eats from Blossom Cafe, Candle 79 and Pure Food and Wine in NYC.
For dessert, I was salivating the vegan Mango Cheesecake with a Raspberry Coulis. When I packed my risotto earlier, I wanted to make room for this dessert. However, it was bad. It was uber sweet but in a dry icing sugar kind of way. Turns out, I can make a better version at home anyhow (remember those Mango Paradise Bars?)
I enjoy raw food because the flavours really pop. At Prime, although their meals are not raw, their tempeh burger had great flavours mingling together which is what captured me into the dish. Here, these mini burgers are flavoured with shiitake mushrooms, sage, rosemary, garlic with bulk from pumpkin seeds and sweet potato. They don’t require a long dehydration time since you want to maintain some moisture. Don’t have a dehydrator? I bet they could easily be baked for 15 minutes or so but I can’t say for sure.
I ate my sliders as mini sandwiches with a slice of tomato as the base, followed by a bed of alfalfa sprouts. The slider was then topped with a smear of avocado with a touch of salt. Delicious!
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.
Here is a variation on the ALC. We have WOC: walnut, orange and cranberry! Simply delicious! Thank you, Tess.
Adapted from Radiant Health, Inner Wealth, I made this a main course salad by adding adzuki beans to a shiitake, walnut and cranberry salad with an orange-balsamic dressing. First, the mushrooms are pan-fried until warm and soft. They are combined with an orange vinaigrette that is drizzled overtop a bed of spinach. Then, sprinkled the entire salad with walnuts and dried cranberries. Lovely!
Sometimes greens go on sale, so when T&T had 2 bunches of watercress on sale for 88 cents, I figured I had nothing to lose by trying a new green. I didn’t even know what I wanted to make, but I knew it would come to me.
Of course, greens can easily be interchanged. Baby spinach may be sweeter, but Swiss chard could work as well. Want something with more bite? Add arugula. Want something with an even stronger peppery snap? Try watercress!
I love Japanese food because it highlights simplicity while balancing all the major tastes (bitter, sour, sweet, hot, salty, and delicate). While most of the Japanese dishes I make play more on the sweet side, I loved the change of pace with this more earthy stir-fry.
Adapted from ExtraVeganZa, I fooled around with the veggies, but the essence of the dish was the same. I swapped watercress for the spinach, used more shiitake mushrooms and edamame beans, and added in snow peas. The primary flavours were ginger as well as the earthy-flavour from the dulse (a kind of seaweed).
My only initial complaint was from the cornstarch, because I don’t really like it. It was more noticeable when the dish was eaten fresh, less so as leftovers. I found it important to deglaze the pan, although next time I would omit it and deglaze with less liquid. Otherwise, it was fine as leftovers.
Not sure watercress will make it into my backyard garden, though, as it doesn’t seem to be suitable without lots of water!
Last week was a bit of a tease.I was lamenting how it would be months before I could take my bike out. I was shocked when the weather turned around completely, with a few gorgeous spring days with highs around 15C. I quickly brought my bike into the shop to get its annual tune up, and was commuting to work earlier this week. Only to have snow come again the following day. It was such a slap in the face to have spring yanked out from under my bicycle tires!
No use sulking, as there are still lots of great things winter provides, like hearty soups and stews. There are many dishes to warm up the soul when outside is so cold.
Like this Japanese Stew. While I am usually leery of making Japanese recipes from a non-Japanese cookbook, I still ventured to make a Japanese Winter Stew I found in Moosewood Restaurant Cooking for Health. I swapped the veggies around, though, for a more authentic feel (power to random purchases from Chinatown!), but really, you could throw in any seasonal vegetable. I kept the sweet potato and tofu, but I substituted daikon for the turnip, added in 100g of chopped enoki mushrooms and used 4 oz baby spinach instead of mustard greens. I then topped each serving with chopped green onions and drizzled with a touch of toasted sesame oil. This is a powerhouse of a winter stew, overflowing with vegetables, yet with the comforting miso taste but zippy from the chili flakes and ginger. It balances out so nicely, which is what Japanese cuisine is all about.
The worst part of vacationing is returning back to the real world. Especially when you go from 30°C in Texas to -10°C in Toronto: it hurts that much more; that slap in the face that I am still living in winter. No, I can’t take out my bike just yet… maybe in another couple of months, once the salt has been washed away.
When I came back, I had a fridge nearly devoid of produce and was looking for an all-pantry meal. I picked up Urban Vegan while down south, so I perused it looking for something hearty and filling. Just as advertised (recipe also posted here), this was a hearty adzuki bean soup. It was also quick to make since adzuki beans do not need any pre-soaking.
This hit the spot! This is a thick, filling soup with sea-like flavours from the kombu. I usually remove kombu after cooking beans, but this time I actually pureed it right into the soup. It was really thick as written with 6 cups of broth (it could be a nice bean dip at that stage), so thin it out afterward to your desired consistency. Do not skip the toasted almonds, as I really think it made the dish.
My winter jacket, mitts and hat are now in the front of my closet.
I cleaned the dust off my winter boots.
Winter is here.
And what else does snow make me do?
Snow simply screams, “Soup!”.
I will happily succumb.
Adapted from the Williams-Sonoma Eat Well Cookbook, this is a hearty and creamy wild mushroom soup (sans creme) with barley and thyme. Something great to warm up with this winter.
It is for serious mushroom lovers, with both dried shiitake and fresh cremini mushrooms. Tomato paste adds a deeper body to the soup, and the sherry adds a special flavour. Thyme, a perfect pair to the mushrooms, is a nice accent, along with the lemon juice. Nowhere have I mentioned cream, but this is a substantial soup with the pearl barley. The trick is to puree a portion of the soup for the creaminess.