Allow me to be honest with you. I may have lost my cooking mojo.
I haven’t really been too interested in cooking lately. My life has slowed down a lot (physically, mainly) and my heart no no longer sings in the kitchen. One must still eat, so I am still cooking… although finding it a challenge to continue to blog consistently.
And then I made this hummus. I knew I had to share it right away.
I am no stranger to strange hummus concoctions but this one was really good. Spiced with sriracha with a depthness from red peppers, I really liked it. It wasn’t too spicy (for me!) so feel free to add more sriracha for your palate. I found this had a taste reminiscent of cheese but without any nooch, I think it was from the red pepper paste. This was nice and silky straight from the food processor. Sadly, it stiffened slightly as leftovers so either eat it all at once or add some more liquid as needed.
Third time was a charm. Rob and I finally got our internet at home this weekend. (YES!)
We also moved all our stuff previously stored in my brother’s basement.
I can no longer find my computer, though.
I mean, I know where it is, but it blocked by too many boxes to unpack.
OMG. We have a lot of stuff. I am truly a hoarder (of sorts).
Living a year without most of the stuff will make it easy to purge. Easier, I should clarify.
I am hoping to rebuild a decluttered home, but we have many boxes ahead of us. In time.
Otherwise, here are some quick and easy desserts to try. No need to wait too long for your mango to absorb any water, just blitz away. I added a touch of lemon zest to accentuate the sweetness of the mango. The coconut makes this luscious and decadent. These are more akin to a non-chocolate truffle in their consistency. I don’t think they would work well as a ball, which is why I put them in the small cups. Another alternative would be to pour the batter into a small square container and then cut them into your preferred size. Enjoy!
Hoarder or purger? Which are you?
I will hopefully become a ruthless purger.
Sorry for the all the unanswered comments over the last month…. but thank you for hanging in there!
Usually I have this “do not mention you are going on vacation” mentality so that people come to rob my place. Although, for this special time, we had no home to rob. (Our stuff is still in a shipping cube somewhere, so please do not steal it). As we moved back to Canada, we had a very long detour. Rob and I set out for a month-long vacation in Madagascar and South Africa. We have both done extensive travelling (Rob more so than I) but we both agreed that travelling through Madagascar was the hardest we have ever travelled.
As I regroup for a daunting August (in which I start independent practice, write some exams, celebrate the arrivals of niblings (one is an expected niece, the other TBD) and somehow fit in training for Cycle Oregon. Oh, and unpack all our stuff, because it will meet us a week late), I will likely keep a slower pace for my posts.
Until then, I am thankful that Kathy has shared with me this fabulous photo and recipe from her upcoming cookbook OATrageous Oatmeals. I also reviewed Kathy’s Great Vegan Bean Book, which I really like, so I am thrilled to share her creativity with oats.
Do not be fooled, this book is way more than oatmeal. Yes, she has oatmeal recipes designed for each part of the year, including cooling summer overnight oats (Blueberry Earl Grey Overnight Refrigerator Oats ) and warming bakes for the winter like Pumpkin Oat Breakfast Cake. She also has a chapter for snacks like Peanut Butter Banana Granola Bars and later a dessert section with treats like Mini Raspberry Cakes and Chai-Spiced Oatmeal Tart with Warm Coconut-Vanilla Sauce.
However, I am most excited about experimenting with her savoury options. She has an entire chapter for soups (Scottish-Inspired Mushroom Lentil Stew, Fragrant Yellow Split Pea and Rolled Oat Dal) and another for savory options like Cauliflower Oat Pizza Crust, Indian Oats Upma, Oat Dosa, Not-from-a-Box Mac and Oat Chez and Oats-bury Steaks. And even beyond the kitchen, she has recipes for Soothing Lavender Oat Bath Soak and Oatmeal Cookie Scrub.
How do you like to use oats?
To celebrate her new cookbook, Kathy is offering a pre-order giveaway from OXO along with a copy of her cookbook. Click here to enter (open until August 4). After you pre-order the book, submit your receipt to Kathy for special recipes, coupons and your chance to win a different OXO prize.
Recipes from OATrageous Oatmeals spotted elsewhere:
It is my pleasure to share with you Gena Hamshaw’s new cookbook, Choosing Raw. Named after her widely popular food blog, her simple, bright and healthy recipes shine through onto paper. Full disclosure, I have loved Gena’s recipes ever since I discovered her blog (and her infamous banana soft serve recipe). My previous gushings can be seen here and here and I was thrilled when Gena asked me to be a tester for her cookbook. The best part of help her test the recipes? She actually cared about my feedback beyond recipe bloopers, making this a truly phenomenal cookbook.
Just as her blog attests, the recipes are fresh and flavourful. All vegan, some raw, some cooked, some mixed, some with options for either raw or cooked. You might think you recognize some of the recipes from her blog, but they have all been reworked and rewritten based on reader feedback. With 125 recipes, spanning essential foundation recipes (including cashew cheese, chocomole, banana soft serve, lemon turmeric vinaigrette, ginger miso dressing and hemp parmesan) and breakfasts, meals and desserts separated based on the degree of raw components and familiarity to traditional meals. She includes a primer on making meal-sized salads, including a Dinosaur Kale and White Bean Caesar Salad and a Raw Cobb Salad with Eggplant Bacon.
Gena’s level 1 or introductory recipes are truly tried-and-true. Breakfasts options include the (delicious!) Raw Vegan Bircher Muesli, and (even more delicious!!) Chickpea Tofu Tahini Scramble. Gena has different suggestions for lunch and dinner (for me, lunch is always dinner in leftover form) and I can highly recommend both her Curried Chickpea and Carrot Salad and Easy Red Lentil Sweet Potato and Coconut Curry.
Slowly, Gena encourages you to branch out from the familiar with a hybrid of new and old. Her Avocado Black Bean Scramble was fresh and bright, the Raw Falafels have a carrot base which was the first falafel recipe I liked, and I love that her Raw Pad Thai actually includes tamarind (although I recommend adding more tamarind… because, that’s just the way we like it!). The Pumpkin Quinoa Risotto with Pomegranate Seeds was a fun twist for an autumn side, although I added chickpeas for a heartier meal.
Within her level 3 recipes (aka Brave New World), Gena introduces you to chocolate açaí bowls, jicama fiesta rice salad, raw corn chowder, and coconut curry kelp noodles. From this chapter, I highly recommend the Zucchini Pasta with Mango, Avocado and Black Bean Salsa (I substituted peaches which was still glorious) and her Raw or Cooked Ratatouille.
Desserts are typically the star of raw cuisine, and her recipes do not disappoint. Her Simple Raw Vanilla Macaroons are flawless and her Raw Carrot Cake Cupcakes with Cream Cheese Frosting is spot-on. I cannot wait to try other dishes like her Cherry Vanilla Tahini Ice Cream (no ice cream machine required!) and her No-Bake Tartlets with Raw Vegan Chocolate Ganache Filling has been on my hitlist for a long time.
For me, the most important part of a cookbook are the recipes (and the index so I can find the recipes), but the recipes are only a portion of Gena’s book. Her first chapters explain “The Why”, “The What” and “The How” of a eating a vegan diet that includes raw. Normally I skip over these sections, but Gena makes these sections practical, useful and insightful with her background in nutrition. Finally, a raw cookbook that tells you the theory of keeping your food “enzymes” intact will all get decimated in your stomach’s harsh acidic environment anyhow. Likewise, her focus is on nutrients from a plant-based diet.
Gena explains how to properly balance your meals, explaining the importance of fat, protein, carbohydrates, vitamins, and minerals. She debunks myths including “Eating spinach raw is bad for you because it blocks the absorption of nutrients”, “Soy disrupts hormones, causes breast cancer and should be avoided”, “You should always eat fruit alone and on an empty stomach”, and “It’s essential to separate proteins and starches, because they require different digestive environments and will cause bloating if you eat them together”. To top it off, there are 21 days of worth of meal plans along with tips on how to transition to a vegan diet.
For this review, I had a hard time deciding which recipe to highlight. I decided to share her Classic Cheezy Kale Chips. The mixture of cashews, red bell pepper, nutritional yeast and miso coat the kale leaves which are dehydrated until they are crispy and flavourful. I don’t usually bother with pretty photos while recipe testing, and I had good intentions of taking better photos. Until I ate all the chips. And then they were all gone. They were incredibly addictive.
Gena also has a higher protein kale chip that I am dying to try: Hummus Kale Chips (made with chickpeas)!
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite vegetable. I will randomly select a winner on July 30, 2014. Good luck!
Other recipes from Choosing Raw shared elsewhere:
This month has and will be a whirlwind.
In fact, this entire summer will be a crazy, wonderful adventure.
I have not leaked my summer adventures here yet. In brief: cycling, long vacation, moving back to Toronto, and yet more cycling. I am warning you now. There may not be much blogging.
For now, my early summer cycling triumphs have been conquered. A month ago, Rob and I rode the 165-km Shiner GASP and I finally got my riding mojo back a few weeks ago in time to ride the 2-day/334-km Rideau Lake Cycle Tour (RLCT) with my father last weekend. This was my third time on the course, but the second time I did the full “Classic Route”. I described the route the first time I did it in 2011, but each year feels different depending on your level of training, equipment and weather.
Despite reducing my weekly cycling from 250 km to 150 km over the last month, I felt reasonably fit for the ride. I knew there were big hills that I just could not train adequately while in Houston, but we found as many hills as we could.
One difference this year, though, was that I did not have my own bike. A friend of my father graciously lent me a road bike for the weekend, although in the end, it was a men’s bike that did not fit me properly. I took it for a ride the afternoon before the ride and was sore. Too sore, too fast. I frantically tracked down a women’s road bike I could rent for the weekend which is hard to find when over 2000 other people are expected to cycle to Kingston. In the end, I found a nice bike to rent from an unlikely of stores, and they even loaned me cycling shoes to boot. This is the first year I have tried clips for my bicycle. There are different systems for clipping your shoes into bicycle pedals and SPD clips have been the bane of my existence. This weekend, I may have found a new clipping system I prefer: KEO.
In any case, while my Dad and I had fun together riding over the hills, I fell victim to all my new things, with saddle sores. Instead of my legs being tired, it was mainly the soles of my feet and my saddle that were the most bothersome. While some of the hills were still challenging, I felt the best prepared of all years. Granted, my Dad did 80% of the pulling. ;) Thankfully, the wind was not too bad but I think it helped to shave 15 minutes off our return ride along with an hour less breaks.
I actually did not bring anything recipe-inspired with me during my ride. Instead, I ate lots of bananas, dates and almonds. The dates and almonds would have been pulverized into balls anyways, so it was basically deconstructed trail mix. ;) I will not deprive you of a delicious recipe, though. They are not too travel-friendly though. I soaked the cashews, as recommended by Sarah, but I found them too creamy to be portable. Still delicious, though. I added some ginger, as a nod to the Lovely Lemon Hemp Protein Bites. I actually think these would be better with a shredded coconut dusting on the outside, but I only had coconut chips which don’t lend as well to pretty exteriors.
I am on vacation for the rest of this week and very happy to not be riding for a few days. Our next goal is finding a place to live.
Please tell me about all your plans for the summer!
I am sharing this with Healthy Vegan Fridays.
Spring cleaning isn’t just happening in our kitchen. Rob has decided it was time to clean up our hard-drives, over-drives and Monkey drives, too. Mostly spurred because, after trying to amalgamate his important files with my important files, it would not fit on our 1 terabyte of online back-up space.
Rob thought it was a bit nuts.
My files are mostly photos. Mostly food, but also from travel and of family/friends.
My shutter count on my six-year-old camera is 101,501. That’s only ~17k photos a year.
Apparently I take too many photos. And I keep them all. And then some.
I will let him tackle the computer while I tackle the kitchen, thank you.
We seem to have an excess of sesame seeds. Sadly, I bought a pack late in the year when I couldn’t find my original package…. I thought we were out. Instead, now we have twice as many sesame seeds. With our sesame seed surplus, I also made these fun crackers.
A simple cracker made with sesame seeds, sunflower seeds, almonds and maple syrup. I remain a bit apprehensive of black sesame seeds since I don’t find them as flavourful as their whole counterparts, but they certainly make for a pretty cracker. The maple syrup bound it all together after baking. Maybe I don’t need brown rice syrup afterall? ;)
Have you checked? What is your shutter count?
PS. In my defence, I take much less photos than I used to….. and my camera has travelled to many fun places over the years)
PPS. To find your shutter count with a DSLR, you can find it embedded within the Exif information of a photo, and it can be easily unearthed through Picasa.
I have been a bit quiet on the cycling front.
I kind of poured my everything into the Shiner GASP and let my body (and mind) recover as needed. Rob and I kept cycling, but nothing over 50 km. There is no point in cycling if you aren’t having fun. It pales to our upcoming distances, but I just didn’t have it inside me to resume our crazy adventures.
Three weeks later and I got my mojo back. I started swapping my morning gym with longer routes to work. Rob would join me. On his road bike, no less, which was a good motivator to keep pushing it on my commuter, while carrying all my stuff for work on my back. I managed to squeeze an extra 50 km, in addition to my regular commute, over the 2 days we tried this out. Sadly, the forecast is all rain this week, so I may return to the gym after all.
With the long weekend, Rob and I had time to both relax and fit in some longer cycling. A perfect balance, methinks. 50 km and 107 km, including an urban hilly ride. Thankfully we made it home yesterday before the torrential rain, which is merely a preview for the week.
In any case, I made these delicious snack bites to tote along for our longer ride. They were inspired by a reader, Jessica, who encouraged me to try adding ginger and turmeric to Gena’s Hemp Cocoa Energy Bites. I love it when you guys know me too well!
No stranger to sharp, fresh ginger in sweets (remember my Matcha Ginger Smoothie?), I didn’t add enough turmeric for it to be a strong taste. I will admit that I added the ginger because I like its taste but its anti-inflammatory properties are a bonus. However, I added the turmeric specifically because of its anti-inflammatory properties (I really don’t like its taste in strong amounts!). The dates sweet this nicely and the hemp protein powder gives it a grassy/earthy undertone which complements the sweetness perfectly.
What do you think of turmeric? Do you try to incorporate into more of your foods? Any recipes you recommend?
Yet another travel-friendly, energy-boosting snack. But these are no ordinary granola bar. They are Angela’s Infamous Classic Glo Bars, packed with all good things.
Have you ever noticed how many different kinds of granola bars Angela has posted? Soft-and-chewy baked sugar-free granola bars, healthy banana cranberry oat bars, last-minute protein energy bars, banana bread protein bars, and more. She is the Queen of Granola Treats. Previously, I had difficulties with her almond butter rice crisp treats which was probably due to too many substitutions. Thus, I (mostly) followed her recipe exactly, scoping out brown rice syrup. And let me tell you, this ingredient is key. Its viscosity alone lends to enhanced stickiness which helps keep the bars together. Initially, I tried to replace it with maple syrup, which probably didn’t help the cause. In any case, I absolutely loved these bars. Not too sweet with a hint of peanut butter, still packed with an assortment of seeds. I used puffed kamut (instead of crisped rice) and I liked this more because it lended to a more chewy bar.
The cycling has been more intense (HILLS! OMG HILLS!), which explains why I have been sharing more treats. I have enough fore-thought and energy to make my snacks at the end of the week. Rob makes us tamarind lentils to go. In theory, this should give us more time so we can leave earlier Saturday morning. In theory, alas. We ended up sleeping in last weekend and having another later start in the hills. Our Saturdays have started to look like an entire treat day: fun snacks, tamarind lentils for lunch, tropical agua fresca from Mi Tienda #2 (this week it was papaya and pina colada on tap), followed out by a meal made by someone else… because we don’t have much energy to cook for ourselves once we get back.
By Sunday, I get my cooking mojo back and have been enjoying cooking out of Angela’s latest cookbook: The Oh She Glows Cookbook. I am behind the surge of posts highlighting its praises, but that is just because I have been smitten by trying all.the.recipes. All in the name of good review research for the blog.
With such a popular and prolific blog, long-time readers of her blog may wonder how many are new recipes. Angela mentions that there are 75 new recipes with a dozen new-and-improved reader favourites. Angela has grown as a recipe developer, as I have had some failures with her earlier recipes. Thankfully some of my favourite recipes from her blog made it to the cookbook: Creamy Lemon Basil Avocado Sauce, Salt and Vinegar Roasted Chickpeas, and her Lemon-Tahini Dressing. She is also a much better photographer than me, so this cookbook is eye-candy as well as delicious. A photograph of possibly every single recipe. How awesome is that? Her recipes are all vegan, all whole foods based, 85% gluten-free and mostly soy-free.
I cooked and baked my way through 10 recipes (so far) and then had the difficult decision of what to share. In truth, I already shared the Breakfast Chocolate Mocha Pudding Cake, but those photographs would not due justice to such a nice cookbook. My other favourites were the On the Mend Spiced Red Lentil-Kale Soup and the Crowd-Pleasing Tex-Mex Casserole. Some meals were a bit lacklustre (Indian lentil-cauliflower soup) but just adjust the seasonings to your taste. You can see all of my recipe reviews here. There are still more recipes I want to try and will continue to enjoy cooking from this cookbook.
Other recipes from the Oh She Glows Cookbook shared elsewhere:
Breakfast Chocolate Mocha Pudding Cake (as christened by me, aka Fudgy Mocha Pudding Cake)
Ultimate Nutty Granola Clusters
Apple Pie Oatmeal
Glowing Mojo-ito Green Monster
Life-Affirming Warm Nacho Dip
Eat Your Greens Detox Soup
Cream of Tomato Soup with Roasted Italian Chickpea Croutons
Empowered Noodle Bowl with Thai Peanut Sauce
Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion with Effortless Anytime Balsamic Vinaigrette
Chakra Caesar Salad with Nutty Herb Croutons
Super Power Chia Bread
Oil-Free Baked Falafel Bites
Crowd Pleasing Tex-Mex Casserole
Grilled Portobello Burger with Sun-Dried Tomato Kale-Hemp Pesto
Marinated Balsamic, Maple and Garlic Tempeh
Quick & Easy Chana Masala
15-Minute Creamy Avocado Pasta
Peanut Butter Cookie Dough Bites
Chilled Chocolate Espresso Torte
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite Angela recipe or what you most want to make. I will randomly select a winner on May 4, 2014. Good luck!
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
I tried a little bit harder with this dip.
You had great suggestions for sprucing up my Mexican Black Bean Dip. It was all about the garnishes: salsa, chopped tomatoes, cilantro, and tortillas were all great ideas.
This time I topped the dip with coconut bacon. (I will tell you about the delicious dip in a moment, but first: COCONUT BACON). This was not my first encounter with coconut bacon. I have tried it in many different iterations: lovingly inside a BLT at Aux Vivres, as a snack I brought to Burning Man courtesy of Phoney Baloney, and even a slippery, thick raw coconut bacon made from fresh coconut inside The Naked Sprout‘s BLT.
While I have made raw eggplant bacon before, coconut bacon had been on my hitlist for awhile. I even captured a picture of their ingredient list when I was at Aux Vivres. Definitely one of the benefits of them selling items to go. However, instead of using their ingredient list, I ran with Julie’s recommendation to add smoked paprika to the recipes floating around the web. It worked for the raw eggplant bacon so I was quickly sold on her smoked paprika pitch. It did not disappoint and I liked it better than anything else I had tried. The fact that it made so much is great because we are going to enjoy this for awhile.
But don’t let me distract you from this dip. A cheesy chickpea spread with smoky undertones, it was a fun salty snack I served at our tamalada. We had some delicious chips that needed a dip and this was a great choice. Everyone approved and Rob is adamant about bringing it back into our dip repertoire. I won’t stop him.. and to give him due credit, I only crafted the recipes, Rob executed them with finesse… and then I cobbled together some photographs. :)
With the Superbowl, Academy Awards and the Olympics on the horizon, this may be the dip-friendly part of the year. If you would like other delicious dips, consider these, too:
As I prepare to return to Canada for the holidays, Houston tugs dearly at my heart. With glorious December weather, it has taken less then 6 months for me to not miss snow. At all. Certainly, it does not feel very much like winter, but each time I cycle to work in shorts, I am positively beaming.
Life has been a terribly wonderful busy whirlwind lately, so I apologize for being behind on replying to comments and for my disappearance next week.
I have one fabulous treat to share before the end of the year, though. December is probably the only month I could get away with sharing so many treats.
This is dedicated to all those looking for the perfect homemade protein bar. In brownie form. Is there anything you can not improve by adding chocolate?
These brownies are so good for you, you wouldn’t even know it. Although I haven’t had time to make them for my Canadian excursion, I had a bit of forethought before flying to Mexico City. I was not certain of the vegan options, so I tried to cover myself with a protein-packed treat. I thought of making my chocolate mint protein bars again, but of course, I wanted to try something new.
Still based on cocoa and protein powder, this was a treat that wasn’t heavy on nuts and dates. Gooey and dense from zucchini, apple and a touch of oats and coconut flour with a heap of protein powder. Chocolate chips also added a great textural foil and bursts of sweetness. Rob decreed the chocolate chips essential to the recipe and confirmed you could not taste any hemp undertones.
While they may not be the best brownies, compared to all other brownies, they are definitely wonderful and possibly my favourite protein snack, to date. (For those interested in their stats: 219 calories, 7g fat, 26g carbs and 16g protein). I successfully halved the original recipe into my small 6″ springform pan, and it made enough for a short weekend trip.
Make sure to flatten the brownies as best you can, because there is no settling of the batter… and thus they may not look the most appealing.
Perhaps that is for the best. If you bring them to a holiday party, there will be more for you!! :)
Happy holidays everyone. :)
PS. The winner for Soup’s On was Move Eat Create.
Thanksgiving is over. December is here.
It is all about the holidays now, no?
Well, you know me, I kind of beat to the tune of my own drum. My forthcoming recipes may not necessarily be holiday-driven, but they will definitely be highly recommended. For yourself and others. And if that is not holiday-themed, I do not know what is.
This is a black bean soup I shared with my parents while they were in town. I had some lofty meals planned, but ended up working late and being on call, so things did not work as originally scheduled. I turned to this soup from The 30 Minute Vegan’s latest cookbook: Soup’s On! This is my favourite book of his so far, possibly because I love soups.
Mark’s latest book proves that complex soups do not need to take hours over the stove. With tricks like foregoing a slow saute for onions and prepping your vegetables as you cook your soup, a proficient cook should be able to make most of these soups quickly. Separated into chapters for basic broths, vegetable-dominant soups, heartier soups with whole grains, legumes and pasta, creamy blended soups, raw soups and desserts soups (plus garnishes and sides), this a comprehensive vegan soup compendium. His recipes highlight whole foods: vegetables, beans, whole grains, nuts and flavourful herbs. In addition to being entirely vegan, this cookbook caters to many special requests: no/low-oil, gluten-free (almost all), and mostly soy-free, too, and every recipe has variations to help you craft your best brew.
This black bean soup was no exception: lots of colourful vegetables superimposed on top of jet black black beans (Rancho Gordo’s Negro de Arbol beans). Bell pepper, carrots and corn with a dash of orange juice, cloves and liquid smoke for a Brazilian flare. The original soup was no-oil, but I opted for the oil-sautéed onion variation. I made the soup first and waited until dinnertime to make the plantain chips. The nuances of the maple-orange-cinnamon marinade for the baked plantain chips may have been lost on us, though. They also took twice as long to bake, but after Hannah’s recent gush of love for oven-baked plantain chips, I figured they may take longer.
With the plantain chips (unpictured), this would have been a stretch for a 30-minute meal, but it was quick. And the soup was delicious. Mark said it would serve 6-8, but the four of us devoured it in one sitting. (Sadly no leftovers for me). I was actually impressed that my Dad thought I had served this to him before. I assured him that this was a new recipe but two years ago, yes, I shared a (different) Brazilian soup with him. It was more stew-like with sweet potato and kale amidst the vegetable choice. I think I liked this one more. RG’s black beans were a hit: a bit smaller than your typical black bean while keeping their shape nicely.
I have been easily cooking my way through this delicious cookbook and can also recommend the Jamaican Jerk Plantain Soup, Holy Moley Soup, Himalayan Dal with Curried Chickpeas, Fire-Roasted Tomato and Rice Soup with Spinach, and Polish Vegan Sausage and Sauerkraut Stew. There are plenty more I will be trying out later.
I really want to share this cookbook with you and thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite recipe by The 30 Minute Vegan. If you haven’t made anything by Mark yet, have a look through the table of contents of The 30 Minute Vegan Soup’s On! on amazon (or my list above or below) and tell me what you want to cook the most. I will randomly select a winner on December 20, 2013. Good luck!
PS. Other recipes from Soup’s On:
PPS. Other recipes I have shared by Mark Reinfeld:
PPPS. There is still time to enter my giveaway for 365 Vegan Smoothies here.
My propensity for snacks is directly proportional to the amount of studying I should be doing.
Cookies and chips? Code words for Janet should be studying.
It must seem like my life revolves around exams. Although, I consider these board exams as big.important.things. Why did I not go home for Thanksgiving? I was writing an exam. I found it quite ironic that they scheduled Canadians to write the American board exams on our holiday. So, instead of heading home to Canada, I was off to Florida.
Now that that is over with, with newfound time on my hands, I can finally share these chips with you. Because, they are my newest addiction. So simple to make and so tasty…..
Four(ish) ingredients. Only one really counts: corn. The rest are spices. That’s it. I have made raw corn chips (with chili and lime!) before, but I think the almonds but most likely the flax made them not as crispy as I wanted. I wanted uber crispy. Now we’ve got it.
The inspiration for these chips came from The Garden Kitchen, a raw resto in Houston. What I love about this place, is that it is in a hospital. Run by a cardiologist Dr Montgomery, he is offering healthy meals for his patients and beyond. We were blown away by their corn chips and asked how they were made. The server explained it was really simple: corn, cumin and Kirkland seasoning. Kirkland what? Turns out it is a no-salt seasoning blend and I hunted down a replacement from Trader Joe’s.
I have made these a few times and while messy, I prefer the leave the chips unscored and crack them haphazardously afterwards (as photographed) . Unless it is my scoring technique that needs improvement, as I found the scoring produced lumpy chips.
Also, it may seem like torture but wait it out for 48 hours.
Are you more into chips or cookies? Do you snack more when procrastinating, too? :)
This is my submission to this week’s Raw Food Thursdays.
Now that I think about it, I know more vegans in Houston than I did in Toronto.
In Toronto, I never tried to connect with the vegan community. However, in Houston, this is where I am searching for like-minded souls.
In addition to the raw vegan meet-up potluck, I have connected with others at the Vegan Society of P.E.A.C.E. (VSOP)’s monthly potluck. While not all vegan (some vegetarians and veg-curious also come), a large crowd gathers each month to share tasty vegan eats and learn a bit more about other vegan issues. Lately, it has been about travelling as a vegan in Asia but they have been highlighting more issues surrounding animals. At the last meeting, an upcoming viewing of the documentary The Elephant in the Living Room was promoted. Turns out it was on Netflix, so Rob and I watched it later that week.
The Elephant in the Living Room is a quite powerful, yet humble documentary about exotic animals as pets. Did you know that there are more tigers in Texas than there are in the in wild worldwide? What do you do when you no longer want your python? The climax of the film surrounds the connection between an Ohio resident, Terry, with 2 lions and 4 cubs, housed in his backyard. It was a good movie and I recommend it. Another great documentary related to animals is The Cove, which won an Academy Award in 2010. That is a in a league of its own, though. That was a thrilling documentary!
In any case, chronically my life through the foods that surround these events, I present to you these quick and easy peanut butter and jam energy balls. Flavourful peanuts are key for this recipe, which is why I highly recommend using roasted peanuts. I didn’t want to be wrist-slapped if I brought them to a raw vegan potluck, so I shared it with this vegan potluck instead.
With such a simple ingredient list, you might not think too much about them. However, there was a nice balance of chunky peanuts and jam-like sweet raisins. The extra peanut butter kept the balls together nicely. Add salt to taste, but I guarantee you it needs some to make the flavours pop.
When Rob taste-tested them, he thought they were better than my typical date balls I bring cycling. At first, I felt bad for my date balls, but then took it as a compliment that these were just really good. :)
There is only one problem with the potlucks. Sometimes it seems like a tease to try so many great dishes, but not get a corresponding recipe. Thankfully, I connected with someone who shared the recipe for her fudgy black bean brownies. I look forward to following her blog and connecting more, because her MoFo theme is eating out as a vegan in Houston. I am impressed she can support a month’s worth of posts!! It may not be so bad as a vegan in Houston after all. :)
Have you seen The Elephant in the Living Room or The Cove? Any other documentaries you recommend?
I have discovered the secret to living in Houston’s summer. You need to fall into one of these two groups of people:
1. The people who wake up early before the sun rises
2. The people who stay up late after the sun sets
Rob and I have been exploring Houston by bicycle on the weekends. At 7am, we’ll cycle the deserted streets, only to find the paths at the parks literally packed with joggers and walkers. We must be thinking along the same lines: if you are going to be outdoors, best to do it before the sweltering heat arrives.
We quickly learned that Houston is wonderful after sunset. Many public events start late in the day, again to beat the heat.
The problem is trying to fit into category 1 and 2, on the same day. Suffice it to say, after a long bike ride in the morning, I was almost asleep mid-way through a Shakespeare in the Park production later that evening. The comfortable, balmy weather was a bit too conducive to napping. We didn’t even last past the intermission, HA! It was a splendid day, though.
Speaking of cycling in the Houston heat, it is very, very important to keep hydrated and fuelled. Even short runs are more demanding. This is a portable snack recipe I promised a while back. I whipped them up with the odds and ends in my mom’s kitchen before we left for our cycle to Kingston. I must have had some forethought because I remember bringing the coconut flour with me. My master plan for a chocolate date and peanut butter combo was thwarted because the dough was just too runny. But the magic of coconut flour did the trick. It is a very thirsty flour, so it sopped up the batter into portable chewy balls. The peanut butter made them rich and decadent, balanced by the sweetness of the dates and cocoa flavour.
A treat like this is perfect for fuelling during long rides. While our weekend rides are more around 50km now; in this heat, we feel like it gets a conversion factor of 1.5x for intensity. We are still a long way from the MS 150, but we’re hoping to improve our distance as the weather improves…. you know, in October, when it is supposed to cool down.
Are you a morning person, a night person, both or neither?
Bring on the snacks!
Preparing for our road trip meant making a bunch of travel-friendly snacks. Preferably something with a bit of sustenance, too, in case we ran behind schedule.
One of my favourite snacks these days is dry roasted soybeans. Crunchy and satisfying. High protein, to boot.
I don’t know how it is made, because frozen edamame doesn’t look anything like what I buy pre-roasted. Instead of experimenting with homemade roasted edamame, I roasted chickpeas.
While I adore most things with chickpeas, roasted chickpeas have been hit or miss with me. It may have something to do with roasting the spices directly on the chickpeas, since I have also had troubles with baked spiced sweet potatoe fries. Leave the spices in the oven a bit too long and they may burn. Lately, I’ve taken to adding the spices just as they come out of the oven, like with these chickpeas and cauliflower spiced with dukkah.
But how about something easier to tote.. less messy.. something in classic snack flavours…. and here I bring to you roasted salt and vinegar chickpeas!
Infuse your chickpeas with vinegar by boiling them slightly, toss with a bit of salt, then roast them. Easy, peasy, for a delicious high-protein snack. I preferred these shortly after roasting as they maintained their crispiness. They lost a bit of their glorious luster as leftover snacks but were still very good.
Here are some other flavours you may want to try:
Pumpkin Spice Roasted Chickpeas (with Strawberries on a salad)
Cinnamon Roasted Chickpeas from Diet, Dessert & Dogs
Roasted Taco Chickpeas from Eat Me, Delicious
Crispy Roasted Chickpeas with Moroccan Spices from Kalyn’s Kitchen
Garam Masala Roasted Chickpeas from Bitchin’ Camero