Despite what you make believe, I haven’t eaten any winter squash recently. I bought a colourful carnival squash but haven’t made anything with it yet. I have this recipe I made while in Houston. The giveaway? The frozen roasted corn. I can’t say I have seen that since returning to Toronto.
This is a perfect end-of-summer, beginning of fall soup, as the last of the local corn arrives and the first winter squashes arrive. Or perfect for the dead of winter, too, using frozen corn kernels.
The Three Sisters, referring to the dietary staples of the Mesoamerican diet: corn, beans and squash. They often grow together, each plant benefitted from the others. The lankly corn husks provided a structure for the beans to latch onto. The squash covers the ground, preventing pesky weeds from appearing. And like all beans, they return nitrogen to the soil to help nearby plants. It makes sense that meals would also center around such foods, equally creating a balanced meal. This meal is simple but elevated by choice herbs and spices (cilantro, chiles, smoked paprika, garlic) with a heavy hand of lime juice. I used the full amount in the recipe and even I, the lover of all things tart, found it off-putting. Please start with less and taste as you go.
The recipe comes from a cookbook I have been meaning to write about for a while, Extraordinary Vegan. I can see Allan is a partial kindred spirit in the kitchen as he realizes a few choice ingredients can elevate meals to become extraordinary. Like I have said, some of my favourite, albeit unusual ingredients, are Aleppo chile flakes, pomegranate molasses, smoked paprika and miso. These are a few of the ingredients Allan uses to create his meals. I had a few of these in my Houston kitchen, but still piecing together my larger pantry here, and now looking forward to trying other recipes. Many recipes are simple but a few use a few hard to find ingredients. Here are a few other recipes I have spotted around the web from Extraordinary Vegan.
Are the squashes out in full force in your kitchen yet?
Nothing like a blog tour from a fabulous cookbook, to get me moving in the kitchen again. It also helped that the recipes are super easy and still delicious. I already told you all about OATrageous Oatmeals earlier but I am back for Kathy’s blog tour. This time sharing her recipe for Mushroom Ginger Congee.
Traditionally congee is made with rice to make a porridge-like consistency and flavoured and garnished with as much or as little as you want. I noticed Kate Lewis’ photo in the book had additional mushrooms and green onions as garnishes, so I added that to mine. Not merely photogenic, it added a nice depth of flavour, too. I think a bit of toasted sesame oil would be lovely, too. I was never super convinced oats could hold savoury flavours so well, but this was delicious. I used Bob’s Red Mill Extra Thick Rolled Oats because I knew I wanted them to have a bit more texture. They were delicious here.
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 what you like to do with oats. I will randomly select a winner on September 28, 2014. Good luck!
Before you start to think this will be a smoked paprika free household, have no fear. I am pretty sure Rob will let me replenish prior to moving back to Canada.
It is a bit of a race, now. Rob has made it his own personal goal to munch through our food stocks…. so, if I wait too long, my food may disappear. Use those roasted red peppers in the pantry! The roasted corn in the freezer! The last of the soy curls! (I actually had planned to use some small flageolet beans I had frozen but could not get them to thaw out of the container fast enough….)
Reminiscent of my Sweet Pepper Coconut Corn Chowder, I loved how this one was virtually bursting with vegetables. Coconut milk would make this a thick and luscious soup. This version was inspired by one of my favourite cookbooks this year, Soup’s On!, since it is packed with quick and healthy meals. Mark’s inspiration was New Orleans’ Maque Choux, a Cajun-inspired corn soup.
I loved it. Simply delicious. I worked with what we had lying around and it made a light, summery bowl of vegetable soup.
Do you like soups in the summer as well?
PS. I am sharing this with Souper Sundays.
I love when it is going to be a delicious week.
I am too lazy/tired to cook during the week, so I make everything on the weekend. A new batch of oatmeal. I create 3-4 different dishes, with possibly some fresh rice mid-week. Rob helps with the rice. His rice always seems to taste better even if we use the same rice cooker.
Anyways. I digress.
I love delicious surprises in the kitchen.
I was wooed by Tess’ creamy cauliflower soup in her latest cookbook. However, I knew cauliflower and leeks, alone, would not be a filling meal. Beans. I need some beans. Where are the beans? I could have easily blended white beans into the soup, but I don’t like pureed soups.
Keeping things a bit more texturally complex, I ran with bacon-flavoured roasted chickpea croutons! Because I was going to use the oven to roast my chickpeas, I roasted my vegetables, too. It helped to free up a coveted soup pot and oven burner, too.
I guess I get surprised by some of my successes. Light and fluffy yet still filling, the soup was as easy as blending together roasted vegetables with some spices. The bacon chickpeas added a salty-savoury topping that contrasted the soup wonderfully.
And somewhat off-topic. Not soup-related, but related by all things delicious. You know what else we recently discovered that was glorious? Trader Joe’s Soy Creamy Cherry Chocolate Ice Cream. GAH! Annie clued me in early on that their coconut-based ice creams were delicious and they helped tame the Texan heat in the summer. Now that we’re cycling in the heat, this has become our new way to cool off.
What have you been enjoying lately?
I am sharing this with Souper Sundays.
Even though Rob was away, in the end, it didn’t stop me from a) cooking some delicious meals and b) going out to cycle.
Going out for a bike ride by myself doesn’t seem like a big accomplishment, but I always save my long rides to do with friends. Of course, I commute by myself, but I always want to do my longer, harder challenges with someone else in case we get into trouble (flat tire, accident, get lost, etc).
This weekend, though, I took matters into my own hands. It was cold and windy but I circumvented the rain. I still managed to pedal 100 km over the weekend. Baby steps, as we haven’t done more than 30 km within the past few months. I stayed with a well-travelled and well-loved route.
I even had a flat tire. A slow leak I discovered Sunday morning and took out my commuter instead. I didn’t want to waste time and lose motivation changing my tire.
Because I split my ride over 2 days, I still had enough time to do my weekend batch cooking. One of my favourites was this soup. All.things.caramelized: caramelized cabbage, caramelized onions and caramelized leeks. If I had roasted the carrots, it may have turned into a sweetness overload. Just kidding. While you dirty a bunch of dishes, everything cooks or roasts in parallel so it doesn’t take as long as you might fear. Combining the sweet vegetables with celeriac and white beans countered with a bit of bitterness, but the broth was spiked with dill that brought everything together.
I liked how the soup was made with winter vegetable staples (carrot, cabbage, celeriac, leeks) but I find fresh dill has a spring feel. Granted we have no snow, but the warmer weather will definitely be appreciated.
This is my submission to this week’s Souper Sundays.
First of all, you guys are awesome. You guys are word wizards! I love it!
(And yes, I realize there is a selection bias based on who chooses to write a comment, but still…)
Second of all, did you catch the recent posts all about beans? Like “5 Reasons You Shouldn’t Avoid Eating Beans” on Breaking Muscle? Or Ginny’s recent post on The Vegan RD called “Plant Protein: Why Vegans Need Beans“? Both are very well done posts about beans. Bucking the paleo trend, Jeff points out common (or quite uncommon) misconceptions about beans and why you should be eating them. Ginny makes a great case why beans are the best source of protein that is relevant for vegans and non-vegans alike.
You know it. Beans are my fuel, too. Oftentimes, I get stuck in the land of chickpeas and lentils when there are actually a lot more beans out there. With the Mexican slant in Houston, I have been gobbling up black beans with much gusto as of late. Mexican black bean dip, black bean tostadas, Mexican zucchini lasagna, black bean and sweet potato tamales and even black bean tortilla soup. And here we go with another Mexican-inspired black bean soup.
This is an absolutely delicious soup. However, there is an asterisk. It tastes good because you coax all the goodness out of each ingredient individually. Translation: it is a bit labour-intensive but so worth it.
Caramelize your onions and carrots. Roast your red bell pepper. Make your own Ancho chile puree. Freshly toast your cumin seeds. If you have the time, prepare your beans from scratch. Squirt on some lime juice and scatter cilantro throughout. Yeah.
Take the time to tend to this soup and you will not be disappointed. In fact, I recommend you double the recipe so that you can freeze your bounty.
Want to take the short cuts? I am sure this will still be a delicious soup: soften your onion and carrot with the red pepper, throw in your pre-cooked/canned beans, swap Ancho chile powder for the puree, forego the cumin toasting. It can all be done and will still be delicious.
Here’s to more more beans! :)
With Olympic fever set anew, I felt a tad guilty sitting on my latest find. Perhaps you have already heard about it? Matt’s book, No Meat Athlete: part nutrition advice for athletes, part vegan transition guide, and part cookbook. Matt freely admits he is your typical average guy. No Olympian-in-training, but through his quest to qualify and run the Boston Marathon, he picked up the vegan bug and pushed himself to the next level.
I am certainly no runner. Cycling is my sport of choice. However, his story echoes my own. While learning to best prepare my (formerly?) non-athletic self to cycle a double imperial century ride (361 km/224 mi), I discovered the benefits of vegan foods. I fell hard for the advantages of regular exercise (no pun intended on my knees). At the time, I cobbled together bits and pieces of my culinary and cycling journey through books mainly by Brendan Brazier with a shout-out for women’s cycling guides.
At the time, veganism was not mainstream (and is still not popular – only 2% call themselves vegan in the US) which makes this book perfect. This guide is perfect for the beginner: the beginner to vegan eats, the beginner to fuelling yourself as an athlete and the beginner to running (or any endurance sport). Pick any of the three and you will glean something from Matt’s quest to inform himself to conquer his athletic goals. This is not to say that if you have any experience in any of these areas you will not gain more information, you might, or it may remind you to try new things, inspire you to run a marathon, or simply eat good food.
His advice for athletes are pertinent for most cardio-intensive sports (like cycling), although he has specific advice for a beginner who wants to learn how to run. The best part is that Matt shares his favourite recipes to fuel you, too.
All of Matt’s recipes are catered to optimal nutrition. Fast, healthy and tasty. Approachable dinner meals like Variations on Beans and Rice (I really liked his Mexican version) and desserts like black bean brownies. He also offers blueprints for creating your own culinary masterpieces: The Perfect Smoothie Formula, Your Own Energy Bar Recipe, or The Incredible Veggie Burger Formula. For the athletes, there are sport-specific recipes like chia fresca, homemade energy gels and homemade sports drink.
Nutrition aside, it must taste good, too, and these do not disappoint.
I was not joking about eating tacos for breakfast, lunch and dinner. After the tacos were no longer fresh, no longer as soft as a baby’s bum, I resorted to Matt’s recipe: South of the Border Tortilla Soup. Not your typical tortilla soup topped with tortillas, rather the tortillas are blended INSIDE your soup. Before I found corn tortillas in Houston, I considered substituting masa harina/masa arepa, but now I had no excuse. Make thee some Mexican-inspired soup.
Black beans, corn, green chiles, tomatoes, cumin and corn tortillas. All in one soup. Topped with avocado and cilantro. It reminded me of a grown-up version of one of my favourite soups from university: stupid easy black bean and salsa soup. I tried to stay as true to Matt’s recipe for reviewing purposes but his suggestion to pan-fry the tortillas did not work so easily for me. Baking them might actually be easier which is what I shared in the following recipe. In any case, a big pot of delicious soup. For athletes and non-athletes alike.
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States, Canada or the United Kingdom (YES!). To be entered, please leave a comment here, telling me what kind of exercise you enjoy or your favourite recipe you have tried (or want to try) from Matt’s website No Meat Athlete. I will randomly select a winner on February 22, 2014. Good luck!
Other recipes from No Meat Athlete shared online:
I don’t know what is in the air. I assure you, it was not weather-related. No snow or ice around here.
Between myself and my sister-in-law, we have a veritable collection of injuries: 2 sprained knees and 1 sprained (or broken, we’re not sure) toe. Sadly, it was me with both knees sprained. Unfortunately (or fortunately?) for my sister-in-law, sprained and broken toes are treated the same way.
Also sad is that I have not yet come up with a sexy story to explain my bilaterally braced knees. NOT MY BIKE, thankyouverymuch. In any case, each day is getting better.
I followed my mnemonic from medical school: RICE. Rest. Ice. Compression. Elevation. (Of course, after a free consultation from my trauma surgeon friend to confirm my suspicions nothing was broken). And of course: anti-inflammatories for pain management. Turns out there is a modified mnemonic for that inclusion: PRINCE, including P for protection and N for NSAIDs or non-steroidal anti-inflammatories. I like it!
Serendipitously, I also happened to make the perfect “anti-inflammatory” soup a few days before I went down. A warming soup filled with cabbage, mushrooms, garlic and tofu. Kimchi, pickled napa cabbage, added a lot of flavour. It was perfect to help me recover.
There is evidence fruits and vegetables possess anti-inflammatory properties and the reasons are multi-factorial. Some fruits and vegetables contain naturally occurring salicylates, the compound found in aspirin. This explains why vegetarians have naturally occurring salicylate levels in their blood, albeit not likely therapeutic. While I have heard of people shunning “nightshade” vegetables, including potatoes, tomatoes, bell peppers and eggplant, because they are “pro-inflammatory”, I have not found any solid scientific evidence to support hiding from the nightshades. (If you know of any articles, please share!).
Anyways, this soup. Delicious. Not too spicy although this soup was a bit of a mystery to me. When I ate it right after making it, it was the perfect level of spice. I added the kimchi to taste, obviously. However, the soup was pretty bland as leftovers. The chiles had mellowed! To ramp the flavour back up, I added fresh kimchi to each subsequent serving. Definitely add to taste. Enjoy!
I love it when Houston behaves itself.
Rob and I had another Canadian visitor recently. In between Polar Vortex 1 and Polar Vortex 2, Houstonians enjoyed balmy (normal) summery weather at its finest. You know, summer how it is meant to be: around 25ºC. None of that feels like 38ºC with 90% humidity forecast. None of that below freezing business (that’s tonight, by the way).
Together, we did more touristy things than we had ever done before: hiking next to alligators, admiring the Museum of Fine Art’s impressive gold collection, watching Americana in our backyard via the Martin Luther King Jr Parade. However, I still skipped out on the stereotypical NASA Space Center visit. We still shared our favourite haunts but explored new restaurants as well. Nearly every meal was pre-planned. My friend had so many restaurants she wanted to try!
After the whirlwind of a visit (if you knew my friend, you would know this is no overstatement), both Rob and my friend parted for Canada. One to Toronto and the other to Winnipeg. Both returned to temperatures around -20ºC (-4F). Yesterday, my friend in Winnipeg told me it was -40ºC with the windshield. For those that need a conversion to Fahrenheit, at -40, both Celsius and Fahrenheit scales collide. Collide and freeze. They are the same. Both, really, really cold.
With the imminent cold weather, I am sharing another warming soup. Red lentils are a perfect blank canvas for a hearty meal. Pureed tomatoes and red lentils are combined with cauliflower and brown rice in a broth spiced with cumin, mustard and dill. I never would have thought to combine those flavours together but the dill really brightened the dish. This is an excellent soup!
How have you been keeping warm lately?
I spoke too soon. It was cold but now it is warm.
Houston felt the “Polar Vortex“. The “Arctic Invasion” that froze Niagara Falls (!!) (on the American side) brought Houston to lows a bit below freezing. With the 90% humidity, -4ºC was quite chilly but nothing compared to what the rest of the country was feeling. But this weekend, the humidity and chills disappeared. It was a balmy 26ºC with (only!) 25% humidity and Rob and I celebrated by wearing shorts, visiting the beach and kayaking in the Galveston area bay. Yeah, it was summer once again.
People at work wonder why I am so happy, but even small victories like this make my heart sing. Every time I cycle to work, I am ecstatic. Instead of hurricanes, Houston was hit by a drought this year. I have cycled to work every day, safe 3 days so far in the past 6 months. Snow, ice and rain will keep me off my bike, not cold weather alone.
Soups like this also make my tummy sing. It is filled with all great things: red lentils as a solid base, kabocha squash and coconut milk for a creamy backdrop, spiced with ginger and chile flakes, tempered by tamarind and lime juice with a lemongrass twist. The flavours meld perfectly and this is a soup that will definitely warm you up during a cold front.
Were you hit by the cold? I heard the vortex may return again. I am thinking warm thoughts for you.
If you like this soup, you may also enjoy these:
I am no stranger to mole, but our recent trip to Mexico City, gave me an appreciation for Mexican food like no other. Fresh, soft and supple corn tortillas that blew my mind. An assortment of flavourful vegetables. Spicy salsa on the side, to add as much or as little heat as I could tolerate. Vegan eats were a bit hard to find, but after scoping out the right restaurants, we had unearthed some gems. My two favourite restaurants served an abundance of tacos. One of them served a delicious chocolate-infused mole sauce. Rob did a double-take after I ordered another taco and did not share. I had to savour another one!
Chocolate in savoury meals can be a bit tricky. A bit heavy handed, and it can sink in your tummy. A good balance of sweet, spicy and salty are necessary to balance the flavours well. This is an unusual spin on mole, in soup form, bulked up with vegetables and brown rice. The tomato-chocolate backdrop was a delicious spin without being heavy (and the initial puree prior to adding the stock would be a delicious sauce on its own). While this wasn’t in a taco, we served this with tortillas on the side.
Like mole, tamales are also a Mexican comfort food. Our next Mexican culinary adventures will be tamales. We were planning to have a tamalada (a tamale-making party) prior to Christmas, as tamales are usually eaten around holidays, such as Christmas and New Year’s. However, it is harder to schedule a large gathering of fellows than you might think. It means the tamalada will happen in the new year. With my recent chocolate themed eats, I will likely be proposing chocolate tamales for dessert.
What is your favourite Mexican comfort food?
This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month’s We Should Cocoa, to this month’s No Croutons Required and to this month’s My Legume Love Affair.
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.
Remember that time when I thought fall had arrived in Houston? The morning had a bit of a chill, despite daytime highs that were reminiscent of a typical Toronto summer’s day.
The extreme heat and humidity has somewhat abated, but without the change in the colour of the trees’ leaves, it still does not feel like fall. I continue to wear the same clothes I wore in the middle of the summer (aka short sleeves and shorts).
Although, I know the seasons are changing. The days are getting shorter. I can no longer photograph my dinner, after I return from work. Some days I am home earlier, but most days, I arrive home fairly late, after sunset. The sun is setting earlier, and earlier.
So after Rob made this absolutely delicious black bean soup, I knew I wanted to share it… but I had to photograph it before we finished it off. Instead of depriving Rob of his next dinner, I asked him to photograph it before he devoured the last serving. I mean, there are a few perks of working from home, and photographing meals during daylight is definitely one of them.
So… about this soup. Delicious! Loads of black beans and sweet potato chunks are simmered with cumin, oregano and allspice with a broth that is flavoured with red pepper paste (Rob’s creative substitute since we were all out of red bell peppers) and sun-dried tomatoes. Although the balsamic vinegar and lime juice make this special with the tang and acidity. The balsamic finish is definitely making a comeback in my kitchen, since it worked well with the white bean paprikash. Rob also opted to keep the black beans whole, instead of pureeing them. Thus, this was a bean stew instead of a bean soup.
While one might think I have a certain food photography style, it is truly a lazy affair. One camera and one lens. Photo from above and a few photos from the front. Easy, peasy and pretty fool-proof. As long as you can keep things in focus as you hover above the food. ;) Although the next photo shows you Rob’s signature in-your-face style:
The inspiration for this soup came from Dreena’s latest ecookbook, Plant-Powered 15, filled with 15 whole-foods vegan recipes without any oil or gluten. I know I have a few readers who are no-oil vegans, so this would be perfect for you. Even if you are not eating oil-free (like me!), you will still enjoy the bright flavours. As I have said before, I really like Dreena’s recipes. In particular, we adore her Lemon Mediterranean Lentil Salad, Jerk Chickpeas, Thai Chickpea Almond Curry, Tomato Lentil Cumin and Dill Soup and Thai Coconut Corn Stew.
Dreena’s ebook spans breakfast, oil-free salad dressings, mains like vegan burgers and even a few desserts. With the help of Nicole, there are gorgeous photos of each recipe. Instead of misleading you, Dreena has allowed me to share Nicole’s photo of the soup:
Dreena has already shared the recipe for Umami Almond, Quinoa, and Sundried Tomato Burgers, her cashew-based Wonder Spread and Sticky Almond Blondies as teasers for the cookbook. However, even more exciting is that she is graciously offering a copy of her ecookbook to two of my readers! Because this is an electronic version, it is open to anyone is the world! (Woohoo!) To be entered, please leave a comment here, telling me about your favourite Dreena recipe. If you haven’t made anything by Dreena yet, have a look through the table of contents of Plant-Powered 15 (or another one of her books/blog) and tell me what you want to cook the most. I will randomly select a winner on November 15, 2013. Good luck!
Note: I purchased my own copy of Dreena’s cookbook. I was under no obligation to share a review. The opinions expressed are entirely my own.
See below for the giveaway for Isa Does It!
If I had to pick a vegan rockstar, it would be Isa Chandra Moskowitz. Long ago, we was rocking it out on television, but now mostly vegan chef, author and blogger. She has penned 7 vegan cookbooks and her eighth book has been eagerly anticipated. As she explains in her newest cookbook, Isa Does It, her title makes more sense once you know her first name is pronounced Ee-sa. Thus, her title is a play on Easy Does It. ;)
As such, Isa Does It highlights mostly simple, quicker recipes (under 30 minutes!) that are foremost tasty. This is a cookbook for the beginner chef as well as those who want to reinvigorate their kitchens with new scents and textures, without breaking the bank or spending hours on top of the stove. Isa explains how she stocks her pantry, her kitchen cabinets and then details specific beginner techniques (with step-by-step photos), such as how to butcher tofu and tempeh.
With 11 recipe chapters that span the gamut from quick soups, salads, handheld, bowls, curries and stir fries, there is a lot of variety. Furthermore, not much is left untouched as Isa also includes fancier “Sunday night suppers” and breakfast/brunch ideas, too. Rest assured, complete meals are encouraged as desserts are included, too.
I admire Isa for a fabulously tantalizing blog, sharing her delicious creations. I guess it should be no surprise that some of my favourite recipes from her blog appear in the cookbook (see below). In addition, of the 150 recipes in the cookbook, the majority are brand-spanking new.
Beefy asparagus stir-fry with fresh herbs. Okra gumbo with chickpeas and kidney beans. Quinoa Caesar salad. Cucumber Ranch bowl with breaded tofu. Edamame hummus and tofu wraps. Belgian beer and seitan stew. Baked garlic-curry fries. Chickpea-Rice soup with cabbage. Coconut chana saag. Chandra Malai kofta. Goddess noodles with tempeh and broccoli. My Thai overnight scramble, breakfast scrambled chickpeas, oh please.
If you have tried Isa’s recipe before, you know the name of each dish never gives you the full picture. They are very descriptive of the ingredients, but something so simple may be more than the sum of its parts. I am eagerly waiting to pounce through this cookbook, page-by-page. Chocolate gingerbread cookies, anyone? I can already vouch for the ancho lentil tacos, tempeh orzilla, Jerk Sloppy Joes, lemon-garlic fava beans and mushrooms, chana masala (not my favourite but Rob liked it well enough), cucumber avocado tea sandwiches, chai spiced snickerdoodles, and now her delicious Moroccan harira with eggplant and chickpeas.
Harira is a Moroccan soup/stew that I have been meaning to recreate since I travelled to Morocco. Let’s just say it has been on my to-make list for many years. It wasn’t until I saw Isa’s recipe that I jumped at the chance to try it out. Harira is a very forgiving recipe. As I travelled through Morocco, nearly every restaurant had a different version of harira. Some with chickpeas, some with lentils, sometimes both beans, some with tomatoes, others with ginger, some with herbs, others not. I cannot say that I saw any with eggplant, but that is Isa’s slant.
First, I made a few tweaks to Isa’s recipe… mainly because I had no vegetable broth, so I used my impromptu nooch plus random spice blend. This time, I threw in dried parsley, lemon pepper and the 21-spice seasoning from Trader Joe’s. I also substituted spiralized zucchini for the noodles. Ingenious, if I may say so myself. Anyways, less about me, more about Isa. This soup was great. Bulky and satisfying with chickpeas and lentils in a flavourful tomato broth spiced with ginger, cinnamon, smoked paprika and saffron. Fresh mint and cilantro add a lightness, along with the finishing lemon juice. I use saffron so sparingly I am glad I finally found a great use for it! The textural foil of the noodles with the beans was perfect.
For someone new to veganism, the ingredient lists in her recipes may still seem a tad overwhelming (vital wheat gluten, nutritional yeast, chickpea flour, cashews, wine and fresh herbs) but these are rather commonplace in a vegan’s kitchen. Except the saffron, because well, that’s not a regular ingredient. Once you have access to fresh herbs, it is hard to return to the dried ones, so I understand the recent push for quality ingredients.
I really want to share this cookbook with you. Thankfully the publisher is letting me give a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Isa recipe. If you haven’t made anything by Isa yet, have a look through the table of contents of Isa Does It on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on October 31, 2013. Good luck!
PPS. If you pre-ordered your cookbook already, don’t forget to get your free Isa Does It tote bag.
PPPS. Versions of Isa’s dishes made previously, not all from Isa Does It (more recommended dishes can be found listed here):
Ancho Lentil Salad Wraps
Black Bean and Kabocha Squash Rancheros
Roasted Beet Salad with Warm Maple Mustard Dressing and Tempeh Croutons
White Bean, Quinoa and Kale Stew with Fennel
Asparagus, Nectarine and Baby Lima Bean Lettuce Wrap
Naked Oats with Spinach and Sun-Dried Tomatoes and Crumbled Tempeh
Tomato-Basil Zucchini Noodle Salad
Brown Sugar Cardamom Snickerdoodles
PPPPS. Isa’s recipes in Isa Does It that she has already shared on her blog, Post Punk Kitchen, and elsewhere:
Everyday Pad Thai
Seitan & Broccoli with Pantry BBQ Sauce
Cucumber Avocado Tea Sandwiches with Dill & Mint
Roasted Potato & Fennel Soup
Chickpea-Rice Soup with Cabbage
New England Glam Chowder
Quarter Pounder Beet Burger
Olive Lentil Burgers
Jerk Sloppy Joes with Coconut Creamed Spinach
Sunflower Mac (and Cheese)
Roasted Butternut Alfredo
Ancho Lentil Tacos
Dragon Noodle Salad
Pesto Risotto with Roasted Zucchini
Chili Pumpkin Cranberry Risotto with Spicy Toasted Pumpkin Seeds
Red Lentil Thai Chili
Creamy Sun-Dried Tomato Penne with Broccoli
Dilly Stew with Rosemary Dumplings
Meaty Beany Chili with Corn Muffins
Okra Gumbo with Chickpeas & Kidney Beans
Lemon Garlic Fava Beans & Mushrooms
Summer Seitan Saute with Cilantro and Lime
Tamale Shepherd’s Pie
Nirvana Enchilada Casserole
Garlicky Thyme Tempeh
Puffy Pillow Pancakes
Carrot Cake Pancakes
Marbled Banana Bread
Chai Spice Snickerdoodles
Rosemary Chocolate Chip Cookies
Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own. You know I would have loved this book and would have bought my own copy. :)
Apparently, the worst is behind me.
While my homies in Canada relish in local winter squashes, apples and other fall delights, Houston is experiencing its autumn as well. Last weekend as Rob and I went out for our weekly cronut ride, wherein we no longer buy cronuts, almost overnight, after the torrential rains had abated, there was a bit of a nip in the morning air. Of course, this is still Houston. It is all relative. Translation: It was only 20C (68F) that morning but I was cold in my sleeveless shirt and shorts. My parents are battling frost warnings at night, and their highs are still our lows. A few days later and a few degrees more, we are back in summer mode. As I write this, at 6am on the last Saturday in September, it is 25C, feels like 36C (77F and 97F respectively). Five degrees short of the day’s high. Woe is me. I am really looking forward to this “winter”. Perhaps this could entice more people to come visit me?? :)
While I have not yet been craving kabocha squashes, I spotted a stalk of Brussels sprouts at the grocer. With a cute tag that exclaimed “We’re back!”. In Ontario, I’ve associated Brussels sprouts as fall/winter vegetables and ate my weight in them last year. I broke down and carried the huge stalk home with me, almost cradling like a baby since I did not want to damage them.
I ended up combining a ton of Asian goodies (thank you Viet Hoa) with the Brussels sprouts to create this very nice rendition of Vietnamese pho. The ingredient list is daunting, but it is a fairly simple soup to whip up. The abundance of vegetables creates a flavourful soup without too much of a soup base. The broth is nicely flavoured with ginger, star anise, tart lime juice, salty tamari and aromatic toasted sesame oil. Fresh mint adds a beautiful brightness. For the vegetables, seared Brussels sprouts, baby bok choy and meaty mushrooms make up the bulk of the soup. In addition, I added sliced water chestnuts, julienned bamboo shoots and baby corn (the latter all canned). I haven’t cooked with them before, but the bamboo shoots were akin to short noodles and the water chestnuts added a neat crunch. Definitely recommended. I used a mix of Asian mushrooms (shiitake, Portobello and enoki) but feel free to use just one.
The soup made a ton and filled me up all week long. Leftovers were just as good, if not better. While this may not seem like a fall-inspired recipe, this seems like a Texan fall-inspired meal. A light veggie-filled soup perfect during the hot weather. Hannah told me she may stop to read my blog during the winter, as she lives in Toronto, missing her warm Aussie winters. Please don’t hate me for the abundant heat! :)
Have you fallen for fall veggies yet?
Brussels sprouts done before: