I have mastered eating leftovers, which is the ultimate way to cook for one. I did not really think I would cook differently while Rob was away, but towards the end of nearly 5 weeks without Rob, I had little interest in making complete meals.
And then, suddenly, when I knew Rob would return (again), all I wanted to do was make something for him to enjoy.
(I just became disinterested in cooking while he was away; Rob had limited use of a kitchen while away)
Thai curry for Rob! With sweet potatoes! And Kabocha squash! AND PEAS! (Rob loves peas!) AND COCONUT! (he likes that, too)
I have already shared with you the main ingredients (plus WHITE BEANS! yay!) so you can imagine the delicious taste of flavours.
The sweet potatoes and Kabocha squash are roasted separately to bring out their sweetness and keep their shape. I don’t like green peas as much as Rob, but I really liked them here, next to the creamy roots. The red curry paste was not overwhelming, and really, I should have added more for Rob’s palate, but I played it safe so I could savour it, too. Instead of using a flour to thicken it up, I simply simmered it longer until it was a nice creamy coconutty consistency.
Joanne’s tantalizing original recipe was actually for a Thai-inspired potpie with a pumpkin biscuit topping, which I am sure would have been lovely… but hey, baby steps, here. This was a glorious curry, even without a topping.
To return the favour of delicious food, I had to ask Rob to photograph the leftovers. If I thought the lack of daylight after work was bad before the daylight savings switch, there is now no way I can make it home before darkness now. So here, is Rob’s signature style photo… because as he puts it, he wants to SEE THE FOOD:
This is my submission to Deb for this week’s Souper Sundays, to this month’s Four Seasons Food Challenge for one-pot wonders, to this month’s Bookmarked Recipes and to this month’s No Croutons Required for blogger inspiration.
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.
You may not have noticed, but I snuck away last week. An absolutely epic road trip, starting at Portland, the vegan mecca, meandering through lakes and mountains, including Crater Lake, reaching our ultimate destination: Burning Man. I hope to summarize our adventures and if I don’t I’ll be sure to share if Rob posts anything on his website. He is much better at looking through photos afterwards. I have a hard enough time keeping track of my food photos.
Before we left, I tried to cook through our pile of produce. Serendipitously, I had everything for this delicious Caribbean Stew. It is from Moosewood’s latest cookbook: Moosewood Restaurant Favorites. Through their collective, they run a restaurant in Ithica, New York, and have written many cookbooks over the past few decades. Most of my Moosewood cookbooks were bought/discovered at used book sales, although they are still keeping up with the times. Their latest cookbook, while not entirely vegan (they still use cheese, although less than before) and not even vegetarian (they have recipes for fish), includes updates from their restaurant favourites. Between their section dedicated to Soups (Thai Butternut Squash Soup, Texas Barbecue Bean Soup, Red Lentil Soup), to Main Dish Salads (Peruvian Quinoa and Vegetable Salad), to Curries and Stews (Lentil-Vegetable Sambar, Navajo Stew), a section dedicated to Beans (Basque Beans, Caribbean Red Beans, Creole Red Beans), and sides (Lentil Dhal), I was very pleased with their vegan recipes.
And this Caribbean Stew? It did not disappoint. A delicious medley of sweet potato, red bell pepper, tomato, cabbage and kale in a flavourful (not too) spicy broth made with ginger and green chiles. The dash of nutmeg and lime finish kept this special. As part of their growing process, Moosewood recommends more fresh herbs than before (I learned that lesson, too!) and this included fresh ginger, thyme and cilantro. They also recommended freshly grated nutmeg which is definitely more potent than pre-bought powdered. I modified the original recipe slightly, noted below. I decreased the ginger, although I probably didn’t need to be scared of the bit of heat it would impart. I also found the directions to cook everything on low to be too slow, so I increased my heat to medium-low and eventually medium. In the end, though, it was a fabulous soup. Tons of veggies with a delicious broth. A bit lacking in the protein department, I served it with the suggested brown rice. I bet you could easily sneak in some beans or tofu in there, too.
I really want to share this cookbook with you. Thankfully the publisher is letting me give away a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Moosewood dish. If you haven’t made anything by Moosewood yet, have a look through the table of contents of Moosewood Restaurant Favorites on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on September 15, 2013. Good luck!
Other Moosewood recipes I have shared:
French Barley Salad
Chinese Cabbage and Fermented Black Beans
Spanish Green Bean and Lime Bean Stew
Japanese Winter Stew
African Pineapple Kale Peanut Stew
Italian Stew with Winter Squash and Chickpeas
Thyme-Spiced Toasted Pumpkin Seeds and Cranberries.
There was a time when I would get curried out. Too much curry. I couldn’t keep up with Rob.
Now, curry has become a staple for both of us. Except I don’t think you can tell by what I share here. Be it resolved to share more of our Indian eats. They have converted me.
In my mind, there are authentic Indian foods and Indian-inspired foods or Indian-spiced foods. The latter referring to when you spice things up with curry powder. While I have thrown curry powder into Indian curries, bean and quinoa skillets, and couscous pilaf, I have also added it to tofu chowders, sweet potato hummus, balsamic roasted veggies, kabocha squash flatbread, curried-mustard dressing, raw pineapple rice and more recently tofu scramble. The trick is not to make everything taste like “curry powder”, if you know what I mean. This can mean using different types of curry powder (picking one you like is most important; I am partial to Penzey’s sweet blend), adding other spices, using different vegetables or cooking methods to shake things up.
I was drawn to this Indian mung bean stew for its simplicity but I knew it would not be lackluster. Instead of the typical red lentil curries I adore, this is a brothy soup.
A flavourful broth is created from fennel, cumin and ginger. Indian cooking doesn’t always have to be thick curries. Carrots and collards add colour and mung beans make this filling. Lemon juice brightens it up. The curry powder is added as a finishing spice, at the end of cooking, for a different twist to the soup. Pick a curry powder you like because a little goes a long way to flavour the stew. Fennel and cumin will enhance the curry powder, too. As a note, I used sprouted mung beans because that is what I had on hand, but whole bung beans would be equally as good as would any other small bean, like adzuki, too. My only suggestion is to cut up your carrot smaller than I did, mimicking the size of the beans, for better mouth-feel.
Are you a curry powder fan or a curry fan? Or both?
I mean, I can finally express myself in sentences!
Sorry for the blog auto-pilot for the last 3 weeks… After 2 glorious weeks in Colombia, it was back to the grind, off to work, sifting through oodles of emails, comments and catching up with my favourite blogs.
My second language is French and let’s just say three weeks ago, I knew zero Spanish.
We made sure we had the basics though:
Vegetariana estricta Vegan
But that might not mean anything, so we had to explain:
Without eggs (Really?)
Without milk (I usually had a funny look at this point)
We usually stopped there, but I also knew how to say:
We got better at explaining what I wanted:
Frutas (fruit!), verdura (vegetables), beans (frijoles), papas (potatoes) and arroz (rice).
other than baños (bathroom), another useful word was aqui (here)
As we learned more about Colombia (Que?), we became a bit more sophisticated and tried to make actual sentences.
Cuánto cuesta? How much does it cost?
Quero jugos naturales en agua sin azucar: I want freshly squeezed juice in water without added sugar!
By the end of our trip, a guide was teaching us the difference between Mucho bueno and Muy bien depending on the context of the sentence. And to greet other friendly men with Compa! and friendly women with Coma!
In any case, I loved my culinary adventures in Colombia, and we planned it so that I could stay vegan throughout the trip. I had to make a few compromises, and that was by eating white rice (brown rice and quinoa are essentially non-existent in Colombia) and I had more fried foods than I had in the last 3 years (fried plantains and yucca mainly if nothing else was available). But it was ok. That’s what vacations are for.
Now that I am back in my own kitchen, I can return to normal. Pull out some freezer meals. Forge ahead with some comforting pantry-friendly meals. Rob repeats recipes and sometimes I do, too. This is one of those dishes. Uber comforting. While I describe this as Dal Bhat meets Mujaddara, this would likely scare off a bunch of people… Too many foreign words thrown in there… But if I call it Fragrant Lentil Rice Soup with Spinach and Crispy Onions, it is much more approachable, and still true to its name.
This comforting dish comes from Melissa Clark’s cookbook, Cook This Now. Savoury spices like cinnamon, cumin, allspice and ginger are combined with creamy red lentils and brown rice (aka dal bhat). Since the spices are aromatized at the beginning of the soup, they don’t pop with as much oomph as dal bhat, instead they are more mellow. This is a thick soup, with both lentils and rice simmered together, creating an utterly creamy consistency. In mujaddara, the rice and (green) lentils absorb all the water so they are dry, but still fragrant depending on the spices you use. However, the crowning glory of mujaddara are the caramelized onions. Here, onions are caramelized in parallel so that after an hour, you have dark and deeply sweet onions to go with your just finished lentil rice soup. Thus, simple fusion at its finest. Familiar, yet just a subtle twist to both recipes to keep you interested and excited… and a dish I know I can eat again and again.
And it is just so nice to be able to tell you all this in complete sentences. Freedom!
Just when it seemed like Rob and I had finally settled into our new place, unpacked all our stuff, got rid of the mattress in the dining room, we found out we would be moving again.
While we haven’t found a new place to live yet, I am hoping to stay in the same neighbourhood, which I have grown to love. It is a lovely working class residential neighbourhood with some positive gems – a summer Farmer’s Market, a simple unassuming health store filled with bulk and organic ingredients, and oodles of ethnic grocers along Danforth. Our specific area is kind of a hodge podge of cultures: Ethiopian stores can be found next to Bengali supermarkets, but that is what I love. Before one of our Ethiopian fests, Rob went out to try to find some injera and instead came home with roti. All the injera was sold out, explaining how he ended up in Little India instead.
I have only recently discovered a love for Ethiopian food as I know it can be deathly spicy. I was converted after a glorious visit to a vegan Ethiopian resto, M&B Yummy, again quite an unassuming hole-in-wall kind of place, where you can get a huge meal for two under $30 including $2 Mill St Organic beers and $3 tofu cheesecakes from Sweets from the Earth. The vegetarian platter, served overtop a lovely sour injera pancake, includes berbere-spiced faux meat, spicy red lentil stews (or wats), as well as not as the milder collard greens, split pea puree, carrot and green bean dish and a lettuce salad. Sadly, we haven’t been able to try the chickpea scramble, butucha, as they’ve always been out.
My two favourite dishes from this platter are the split pea puree (kik alicha) and green bean and carrot dish (fasoulia). Both were the least spicy of the dishes and work well adjacent to the spicy lentil purees and faux meats. I have duplicated both recipes, and will share them eventually.
In the meantime, I have brought together most of the traditional elements of Ethiopian cuisine into one dish. Split peas. Berbere. Collard greens. Kabocha squash, too. In a one-pot meal. Boo-yah! I originally spotted this on Ainslie’s blog and my curiosity was piqued with the sweet split peas contrasting with the spicy berbere. She suggests serving this overtop kale, which was just the invitation I needed to throw collards into the stew as well. The result is a hearty stew, creamy and sweet from the split peas and squash, with a touch of bitterness from the collards and enough heat you can tolerate from the berbere. Rob and I scored a hefty sample of berbere from a nearby store and I was pleasantly surprised that it was more flavourful than spicy. It definitely helps to experiment with the blends from different stores as well as different recipes.
This is my submission to this month’s Bookmarked Recipes, to this month’s No Croutons Required featuring hot spices, to this week’s Weekend Wellness and to this month’s My Legume Love Affair, hosted by Heather. For Lisa’s complete birthday menu, (since I haven’t shared my other Ethiopian favourites yet), I’d serve it with fun Moroccan Vegetable Phyllo Rolls with Balsamic Maple Sauce and finish it off with a Moroccan Orange Cinnamon Salad and Raw Mango Paradise Bars for a decadent birthday treat.
I will admit that when I mentioned my pee turns red after consuming red beets, I thought I was in the majority.
When asking someone about their bloody urine as a doctor, the first thing is to rule out causes that are not bloody (like eating beets).
It happens to me on occasion (red urine from beets) and as such, I thought it was pretty common.
Then I decided to do a very quick literature search.
Not that I delved into the primary studies, but apparently beeturia (what you call red urine from beets) is only present in 10-15% of people. It is caused by the increased absorption and then excretion of betalaine, the reddish pigment found in red beets.
Delving into its chemistry, it turns out that because betalaine will be protected by reducing agents like oxalates, consuming foods high in oxalates like spinach and rhubarb will enhance beeturia. Furthermore, it is decolorized by ferric ions, colonic bacteria and stomach acids (hydrochloric acid). As such, if you don’t consume enough iron, you may get beeturia. Same thing if your stomach acid is out of whack, say from pernicious anemia.
Anyways, I thought 10-15% of people was pretty low. I decided to do an informal poll. Beeturia sufferers=4. No beeturia=2. Do not consume beets=4. Both of my no beeturia friends mentioned they get red poo, though (although I didn’t ask my other friends).
I kind of want to do a scientific study, actually. Give a specific amount of beets to a bunch of people and ask them for their urine to see if it is red (hmm, maybe I would need a pre-beet control urine sample, too). It sounds gross, I know, but my curiosity is piqued.
Not everyone enjoys beets, but let me share with you yet another great beet recipe. I am totally biased, since I love all colour of beets, in many different forms. But really, this is a great soup. And it isn’t borscht.
I originally spotted this Iraqi Pomegranate Stew on Julia’s blog. I am always thrilled to find new ways to add pomegranate molasses to my meals, and I was tickled pink when I saw it had many of my other favourite ingredients- beets, spinach, split peas, lime juice, cinnamon, cilantro and even mint! (Aside, can you see how different my tastes are from Rob’s coconut-tamarind-chile love trifecta? Although I love tamarind, too).
The flavours of stew combine the salty, sweet, and savoury perfectly. It helped that I followed Julia’s recommendation of adding more split peas and rice, and removing the sugar altogether. The pomegranate molasses gives this a nice sweet tang all by its lonesome.
This also produces a glorious red soup, speckled with the green spinach and herbs. What better way to say you love someone, then by making them a gloriously delicious healthy red soup. Except, it might make you pee red, too.
So tell me, if you dare, do you get beeturia?
This is my submission to Deb for this week’s Souper Sundays, to this month’s Bookmarked Recipes, to this week’s Wellness Weekend, to this month’s My Legume Love Affair, hosted by Vanessa and to My Kitchen, My World for Iraq.
I have started to cook more Indian dishes… and I really enjoy them. I have yet to share them with any of my Indian friends, though. While Rob may consider himself an Indian connoisseur, he doesn’t count. Indian food is typically spicy, and sometimes I wonder if I am eating bastardized dishes since mine are not super spicy. I mean, is it still authentic Indian food?
I recently went to my friend’s baby shower where they had catered oodles of Indian food for the event. My poor friends tried the chaat appetizer and lost the majority of their taste buds instantly; it was that spicy. For the main meals, my friends taste-tested the dishes and let me know which I could tolerate. There was one slightly mild dish: a tomato-eggplant dish, they told me. Although it was drenched in oil, the dish was superb with roasted tomatoes and eggplant. I later asked what the “real” name of the dish was: bharta. I remembered Julia raving about her bharta and now I knew why. This is some great stuff!
One of the big differences I noticed in Julia’s recipe and the bharta component of the Indian Eggplant and Lentil Curry was that Julia roasted her tomatoes. Ingenious! Roasted eggplant AND tomatoes. Now that flame-roasting my eggplants are out of the question, I did it the safer way: in the oven. Doubling it up with the tomatoes was simple.
I ended up using more eggplant and tomatoes than Julia’s recipe, and because I didn’t care to make a dal concurrently, I threw in chickpeas towards the end of the dish.
While I didn’t cry, this is definitely one of my favourite meals. Smokey, sultry tomatoes and eggplant comes together in savoury spices with a hint of heat. A smidgen of coconut provides some sweetness. The cilantro and lemon liven it up. It tastes lush and rich but is actually a healthy meal. The chickpeas give it some bulk and sustenance. If I wanted to go the traditional route, I think I might try my hand at these bean-based dosa next time.
Not to toot my own horn, but this dish tasted better than the one at my friend’s party. And likely a whole lot healthier.
This is my submission to this month’s Sweet Heat Challenge, featuring Indian cuisine, to Lisa’s Celebration of Indian Food, to this week’s Wellness Weekend and to this month’s Bookmarked Recipes.
For once, my Mom could snicker that her grocery store was better than mine.
You see, I was on a mission to buy parsnips to make this stew. My trusty Sunny’s didn’t have any.
I found parsley root, with beautiful parsley leaves attached to it. It looked almost identical to a parsnip, which to my eye, is a white carrot. However, they don’t taste the same. Good thing I didn’t buy it!
I had to venture to a “normal” grocery store. Or T&T, since they have parsnips. I bet the Farmer’s Market would have some, too.
While we’re at it, let’s push the boundaries some more (truthfully, parsnips are not that adventurist for me). I don’t like licorice but like tarragon. Why not try fennel? I am so happy I tried it, because I loved this stew, fennel and all!
Continuing with my white bean kick, and my abundance of kale, I modified Isa’s Quinoa, White Bean And Kale Stew from Appetite for Reduction. I thought it might be plain and boring, but it was anything but. It was sublime. A great, comforting stew with tons of mellow flavours without bogging you down. I substituted the leek for onion and fennel, swapped the white potatoes for sweet potatoes, upped the carrots and parsnips and used up the last of my kale including the stems, which was only 1/2 lb.
Thankfully, this soup makes a ton. I will be slurping it up all week and then some!
I honestly had a hard time deciding which white bean and kale soup to make, and here are some other soups that caught my eye:
Turkey Sausage and Quinoa Pasta Soup (veganized of course) from Shape
White Bean, Roasted Garlic and Kale Soup from The Domestic Vegan
This is my submission to this month’s Simple and in Season, to this week’s Healthy Vegan Friday, to Deb for this week’s Souper Sundays, to Ricki’s Wellness Weekend and to both Ricki and Kim’s vegan SOS challenge featuring parsnips.
Be prepared for some serious veggies this month. Last month was beans. This month will feature loads of greens. A spotlight on the various ways of eating delicious cruciferous vegetables, which include veggies as seemingly varied as kale, broccoli, cauliflower, cabbage, and daikon (white radish). Each one loaded with vitamins and many of them top my superfood chart. Trust me, they do not need to be boring. Anything but!
Here we go, case in point here. A party in my mouth.
Brazilian food tends to do that for me.
Just like Moroccan food, Brazilian cuisine is known to be meat-heavy. However, there are endless recipes for delicious vegan alternatives. In my own kitchen, I can create quite the flavour fiesta.
While selecting a random recipe for this month’s No Croutons Required, I was thrilled when this Brazilian Black Bean and Vegetable Stew from The Tropical Vegan Kitchen was an option. It marries two other dishes I have made: a hearty feijoada with black beans and mushrooms as well as a a black bean soup spiced with cinnamon and mango. The results could not have been better – both in the flavour department and in the colour department!
This stew is filled to the max with colourful veggies (sweet potato, red pepper, green pepper, tomato, kale) on a background of black beans. Garlic, cumin and thyme flavour the broth. While I cooked the stew, it was also spiced with orange zest. I was worried it would be overpowering. It wasn’t until I added the final hit of lime juice that I was seriously satisfied with my beautiful and delicious stew.
This is my submission to this month’s Simple and in Season, to this month’s Sweet Heat featuring chilis in soups, to Ricki’s Wellness Weekends, to Deb for this week’s Souper Sundays and to this month’s No Croutons Required (co-hosted by Jacqui and Dom) featuring random cookbook recipes.
As Rob likes to say, if something hasn’t been dropped while he’s cooked, then he hasn’t really cooked.
My nemesis in the kitchen is having my water boil over while I make steel-cut oats. I swear, it happens nearly every week. Mostly because after I get my oats simmering, I usually wander away to do other things… load/unload the dishwasher, get dressed, etc… and then I hear sputtering and I’m back in an instant to calm the oats.
I am pretty good about not burning things, though.
So, when I roasted some eggplants over the gas flame on the oven, Rob was alarmed when he smelled smoke from his upstairs office. Everything alright? he asked. He peered at my neat pile of 7 Asian eggplants, on fire on the stovetop.
I am roasting eggplants! They are supposed to turn catch on fire and turn black. Honestly! This fire is under control!
While in Turkey, I learned how to roast an eggplant to get that smokey flavour for the eggplant in Sultan’s delight. You need to do it over an open flame. Apparently the big fat eggplants here have a much tougher skin, so they suggested getting an Asian or European variety with a thinner skin. After you have charred the eggplant, carefully remove the skin while retaining all the juice. The smaller eggplants, though, turn this into a very tedious chore. But, yes, it was worth the efforts. You can’t duplicate that flavour without the fire.
I have been meaning to make the Indian roasted eggplant dish, Baingan Bharta, for the longest time. However, as it is vegetable-based side dish, I have found it harder to incorporate into my weekly meals. I don’t usually do the two-dish dinners. So when I spotted this Eggplant and Lentil Curry at The Kathmanduo, I knew I had a great combination.
Essentially, you are combining dal bhat (or just dal since there is no rice) with baingan bharta. The dal, alone, was superb. The fenugreek adds a more savoury note that is tempered by the typical Indian culprits of cumin, ginger and coriander. You could stop right there, throw in some rice and have an excellent meal.
Please keep going, though.
With the roasted eggplant, you create a smokey, sultry savoury mush. It wasn’t what I was expecting from a bharta, as I wanted something with more tomato presence. The smokiness from the eggplant was unbeatable, though. Now throw it into your dal. Mix the two together. Bliss, sheer bliss. And a complete meal: veggies and beans. Add your favourite grain if you are still so inclined.
Sadly, as much as I adored this dish, this will be the last time I will be able to roast anything on an open flame in the kitchen.
Not because it was a fire hazard, or that I had a lot of cleaning to do afterwards…
But rather, we discovered that the smoke really irritates Rob’s allergies. The house smelled like smoke for 2 days and for weeks, Rob had unresolved sniffles. It took us a while to pinpoint the culprit but I’ve conceded the eggplant roasting for now. Even though Rob agreed this was the best eggplant dish he had ever had. Not willing to risk anyone’s health, it will have to stay locked in our memories forever.
When I made the Chickpea and Chana Dal Curry with the Tamarind-Mint Sauce, I really liked how the chickpeas were still relatively intact but the chana dal melted into a creamy sauce. It got me thinking: I don’t tend to mix my beans that often. Although there was that Symphonic Mixed Bean Salad, but those beans came mixed in a can!
I have so many beans that Rob thinks it would be really funny if I put them all in one big bean salad. But they all cook at different times, Rob… Why not just save a 1/4 cup of cooked beans each time and then freeze them for the salad? Totally right on the money there!
But until I cook more of my heirloom beans, that salad will have to wait.
I originally spotted this recipe on The Wednesday Chef, as a Two Lentil Stew that she adapted from Flatbreads & Flavors when I was looking for more recipes with chana dal. In the comment section, though, it turned out it was actually a Five Lentil Stew that she had modified… and I had 4/5 of the beans: red lentil, chana dal, mung dal and toor dal. Not too shabby if you ask me, with only urad dal as the missing ingredient. And since they are all split beans, this stew cooks up quickly.
The mixture of beans in this stew creates a glorious effect. Some turn to mush, others keep their shape, more are half-way in between. The texture is unbeatable.
Only have two of the beans? Find a ratio that works for you. My ingredient amounts are a bit wonky because I wanted a total of 1.25 cups of beans. Any combination will still work, because the flavours of the stew are nice and soothing. Almost like a little hug for a cold and wet day. Or a nice warm oasis while slurping this up at work for lunch. This is a comforting tomato-laden stew with your warming Indian spices: cumin, garlic and garam masala. Add heat to taste, but with my mild tastes, I kept the chili flakes to a minimum.
And with that, we have an easy month of beans. They are so versatile, that I encourage you to continue to see how you can add them to your meals. Cathy wrote a wicked awesome round-up earlier this month with even more ways to incorporate beans that I encourage you to read. She even has ideas for beans in your breakfast and dessert, too!
Who knows, maybe next year for VeganMoFo I will plan ahead to do 31 days of DIFFERENT beans.. Not sure whether I have that many, but it would be close!
Returning from vacation the day before you return to work is not a good idea. Jet-lag was one reason it took me so long to get back into the groove after returning from Iceland.
Thankfully, I was forward-thinking and froze a bunch of meals before we left. I had dal bhat waiting for me upon my return as well as this delicious Iraqi-Inspired Eggplant and Seitan Stew from Susan at Fat Free Vegan.
Just like dal bhat, this was a savoury, comforting stew. Filled with warming spices like nutmeg, smoked paprika, cinnamon, cloves, coriander, cumin and cardamom, you have a winning combination with silky yellow split peas and chunks of seitan in a pomegranate-infused sauce. I modified it only slightly by using liquid smoke and substituting Aleppo chili flakes for the larger chilies.
I have made seitan, or wheat meat, once before as chorizo sausages. This recipe is neat because you make a batch of seitan specifically for this recipe. The results are chewy nuggets admixed within the cooked eggplant and split peas. A nice play of textures with a definite protein boost.
This was a delicious stew to return home to, especially since it was so cold upon our return. Curl up with a bowl of stew any day you need some a virtual warm hug from a bowl.
Rob finds blogging to be a chore, at times. Me, I will gladly use it as a form of procrastination. Writing personal statements, now that is a chore!
This was another recipe I
pawned off suggested to Rob when I had leftover butternut squash. Aarti‘s Indian Summer Stew. Indian, check. Coconut, check. Butternut squash, totally up my alley… and a new kind of bean to try: toor dal or split pigeon peas. I actually originally bookmarked this recipe when I saw Anja using split yellow peas (my latest craze), but I’ve bought a few new split beans to facilitate more cooking from 660 Curries, Rob’s go-to cookbook. So toor dal, it was!
As expected, Rob adored this soup. Creamy and savoury. The toor dal melts into a thickened soup spiced with warming spices and thick chunks of dried coconut. There was a zippy undertone that was tempered by the cilantro. He promptly took photos and linked it up on Facebook, sharing his culinary success.
But as we ate the soup, we argued a bit. Freshly made, I thought the soup was a bit too hot for me (not Rob). Was it the mustard seeds or the Aleppo? Half a teaspoon is usually my max for the Aleppo chili flakes, and Rob swore he didn’t add anything extra or sneak in any of our garden chilis. Were my chili flakes more potent? We had finally returned to using my stash of chili flakes from Turkey, as opposed to the Aleppo from Kensington Market. Rob then described how he cooked the chili flakes, in the tempering oil. Oh yes, that must be why – the flavour oil explosion!
Turns out that the stew mellowed as leftovers, so it was now safe for me. Life got busy, though, and Rob lost his enthusiasm for sharing the recipe. I still wanted to share the meal, so here I am with Rob’s dish. Because while I used to only share food that I made, I can’t deprive you all of tasty dishes that Rob cooks up!
This is my submission to this month’s Simple and in Season, to this month’s Healing Foods featuring coconut, to this month’s Veggie/Fruit a Month featuring coconut, to Ricki’s Wellness Weekend, to Healthy Vegan Fridays, to this month’s Ingredient Challenge Monday for coconut and to this month’s No Croutons Required featuring squash.
Rob can be a bit predictable with his kitchen tastes. I am just like any other girl: confusing, to say the least.
I am constantly switching up what I make in the kitchen, focusing on a different new ingredient that I love, until I rediscover a new favourite food. I prance around, stocking my cupboards with ingredients that I love (or once loved).
What kind of recipe screams Janet-style?
First of all, it has to be free of animal products and refined flours/sugars. I try to keep added oils to a minimum. I enjoy more tart and acidic ingredients as opposed to creamy and rich. And it must be filled with beans and vegetables.
You might have to try to pin me down to figure out what my new ingredient du jour is, though…. And then again the following week for a more up-to-date answer….
Statistically, the blog tells me that I love almonds, red peppers and lemon. I should really put in a general bean/legume tag because then that will dwarf all other ingredients when they are amassed together. To be fair, I enjoy most vegetables and perfectly content with heaps of greens on my plate. My favourite cuisines are Mediterranean, Middle Eastern and lately Caribbean.
But today.. what am I enjoying today?
These days, my favourite ingredients are split yellow peas, butternut squash as well as fruit in savoury dishes.
Next month? Only time will tell….
This soup is probably the epitome of my current cooking adventures. A Mediterranean chickpea soup heaping with vegetables including butternut squash, green beans, carrots and silky tomatoes in a saffron- and paprika-spiced broth. And pears, oh pears, which is what my piqued my interest to make a second version of Spanish bean soup. This time, with help from Anya and The New Spanish Table (an adapted recipe can be found here). I know the ingredients seem a little hodgepodge, which is why Anya has dubbed this a Spanish Gypsy Pot, a nod to the seemingly eclectic ingredients.
Anya’s recipe is definitely more complex than the first Spanish Green Bean and Lima Bean Stew. It has a lot of the similar flavours, but it is so much more than the first soup. Yes, you dirty more pots but it is worth it. You simmer the tomatoes and onions separately. You fry some garlic and puree it with a handful of almonds. Only then does it get added to the long-simmered broth filled with chickpeas, squash, green beans and carrots. The pears add a lovely sweetness and the saffron and sweet paprika meld wonderfully with the stew. The vinegar and mint added at the end are a perfect conclusion to a sweet and savoury soup.
I am probably as eclectic as this soup, which is why I loved it so much. I encourage you to try it as well!