I am no stranger to Heather Crosby’s fabulous recipes (seen here previously: Peruvian Bean Bowl with Fried Plantains, Blueberry Tarragon Dressing and more recently the Mint Chocolate Chip Ice Cream), I was excited to be able to review her first solo cookbook creation, YumUniverse as part of the #YUBlogTour and #YUHealthyHalloween Blog Tour.
However, it is more than a cookbook. It is a fabulously complete introduction (and then some) to eating plant-based whole foods. Her book is built in three parts: why, how and do (let’s eat). First, why eat plant-based? Heather details numerous reasons to eat your vegetables. Her second part, teaches the reader the ins-and-outs of how to cook plant-based. She addresses protein and calcium needs and how to craft a week’s worth of eats. There are tables of how to properly store fresh and pantry ingredients (fruits/vegetables, oils, nuts, spices, flours, etc; whether they go in the fridge/freezer). She explains soaking and sprouting with times for common nuts and seeds. She explains different cooking methods and even how to correct oversalting. Once you have mastered feeding yourself, she has tips for social situations. She really has left no gaps. She even explains how to get rid of pesky fruit flies.
Next, the recipes. With adventurist recipes including Mung Bean and Eggplant Curry, Jerk Lentil and Avocado Wrap, Beet, Apple and Onion Gratin and Skillet Crusted Sweet Potato Gnocchi, there are boundless possibilities. That was just in the lunch/dinner section. Heather also includes breakfasts, dressings, dips/spreads, breads, beverages, snacks and other desserts and treats.
In short, this is the cookbook I wish I had when I first began my journey becoming a vegan.
I made her Chocolate & Cherry Hemp Bars which are a spiffied rice krispy treat. Like Ange’s Glo Bars, brown rice syrup is the binder of choice but the bars are not that sweet. Calling them hemp bars is a bit of a superfood marketing ploy: they are barely detectable amidst the sunflower seeds, rolled oats and flaked coconut. Furthermore the chocolate chips melted seamlessly into the sweet binder, so the major flavour was from the tart cherries with a faint chocolate background. Below is the photo you would actually find in the cookbook. Enjoy!
YumUniverse recipes spotted elsewhere:
Buckwheat Noodle Pad Thai
Dark Chocolate, Sweet Potato & Black Bean Brownies
Orange and Pepita Granola
Roasted Garlic Cauliflower Mash
Roasted Red Pepper and Tomato Bisque
Salted Caramel Sauce
Shredded Brussels Sprouts & Kale with Miso Dijon Sauce
Toasted Super Seedy Power Bread
Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me your favourite meal (no recipe required). The winner will be selected at random on November 7, 2014. Good luck!
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.
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.
The dust has settled… the boxes have been unpacked and we’re settling into a new routine.
As life becomes less chaotic, I am feeling a bit more lonely.
Friends and family seem so far away. It doesn’t help that Rob is sometimes working out-of-town.
At least I interact with my co-workers. I don’t know how Rob copes with mostly working from home. Not too much real people interaction except from the coffee shop down the road. Limited integration with other Texans.
So, be it resolved… our next goal has to become more social.
Baby steps. This weekend, we have cycling plans and curry+games plans [BANANAGRAMS!]. It feels good to get back into my social groove.
And these chili lime crackers? They bring me back to good times in Toronto.
Just before we left, I visited Superfoods Eateries, a quaint resto with take-away raw foods. Between Rob and I (and a few free samples), we tried a variety of dishes. Luc, one of the owners, was incredibly enthusiastic about explaining the menu. My two favourite dishes were the cheesecake and corn nachos. They also had a lovely sandwich at one point but I don’t see it listed on their website menu. Their selection varies from day-to-day, especially after each item sells out. (I really, really wanted to try their chocolate cake but it was not available until after I left). The coconut-based cheesecake was not as heavy as other raw cheesecakes and unique because it had a slightly fermented/cheezy zing to it! It was definitely special.
But those corn nachos, oh my. Delicious. They are corn and flax based but thin and crispy with an exotic twist from the orange juice and cilantro. Rightfully addictive and perfect with a dollop of guacamole. Now that I am miles away, I figured I would try my own hand at the nachos. I will admit that mine are not as good as the original, but they are still good in their own regard. I tried to add as much veg-powered nacho-like flavours to the chips. The chili and lime flavours were the highlight. The nuts and seeds make for a filling cracker, although a bit thick. As such these are more akin to crackers and weren’t as crispy as chips.. but still complex and delicious.
Anyways, here’s to a fun-filled weekend! :)
How do you combat loneliness?
Of my blog readers, only a handful are from my family. Rob and my Mom are my biggest readers.
So, when I say something here, I am held accountable.
When we planned our move to Houston, I said we were going to try a minimalist lifestyle. I was going to leave my dehydrator behind. But then, I kept making more and more things in my dehydrator. I had forgotten how lovely it was to make things in the dehydrator.
I also forgot that I wasn’t going to let life pass me by, either. We are planning to camp in the desert (via Burning Man), continue the long distance cycling (via the MS 150, Houston to Austin) and hopefully squeeze in weekend trips (sadly, my vacation days have dwindled down to nothing). It is times like these that portable snacks work their magic.
So, as we packed, I kept reconsidering whether or not to bring my dehydrator. To be fair, it is a space hog, but it is light. It is mostly filled with air!
Rob was not pleased, though. You said on your blog, you weren’t going to bring it.. I have changed my mind! I kept saying things like, “If I had to choose between x and the dehydrator, I choose the dehydrator.” Example: “If I had to choose between pictures for the wall and my dehydrator, I’d pick the dehydrator… and I bet we could fit the pictures inside the dehydrator, too! HA!”
Eventually, Rob had heard enough. After I made these kale chips, he definitely reconsidered his position. Thankfully, I did a mass kale harvest prior to our move. These were one of our favourite kale chip flavours. I thought they tasted like Sour Cream and Onion, with a touch of cheese, if you include the nutritional yeast. One of our friends agreed they were delicious but tasted more of the scallion undertone. Either way, it made a believer out of me for the power of kale chips. Hourrah!
The question will be whether I can keep up with the kale chip demand, though. We can plow through them so quickly!
Kale chips, here and elsewhere:
Maple Sesame Kale Chips from My New Roots (one of my favourites)
Chocolate Kale Chips from Cupcakes and Kale (Rob likes these more than me; I actually don’t like them)
Sweet and Zesty Kale Chips from Season 2 Season Eating
Sweet Onion Kale Chips from Flora Foodie
Salt & Vinegar Kale Chips from Branny Boils Over
Dill Pickle Kale Chips at Sondi Bruner
Spicy Curry Kale Chips from Choosing Raw
Banana Walnut Kale Chips from Choosing Raw
And we’re off!
Rob and I packed up all our things and are currently en route, road trip-style, to Houston. I have a few travel-themed recipes this week, as we drive across the country (down the country would be more accurate). 3000 km (over 1800mi). We have a lot of ground to cover.
I made a few travel snacks to bring with me (will be sharing throughout the next few weeks), and while I have tracked down a vegan restaurant in each city for dinner, I plan on eating simple meals throughout the day.
I brainstormed before I left. What can I easily find at grocery stores? What would pack well? For some reason, I kept returning to salads with avocado and lemon. Easy, peasy. Throw in some nuts/seeds, cooked beans or tofu as an easy protein. And then I decided sauerkraut would be a wonderful addition, too.
Not wanting to simplify my meals too soon, I knew I didn’t want to wait to try out an avocado and sauerkraut salad. With my current kitchen a few weeks ago, I had the liberty of making a more complex salad dressing, so I ran with it. A creamy miso dressing with a zip from ginger and the tang from apple cider vinegar. That creaminess? Not nuts: nutritional yeast. I imagine avocado would be nice pureed into the dressing as well, but I left it in chunks for the salad. Paired with the salty sauerkraut and crunchy sunflower seeds, this was delicious.
What are your favourite easy travel-friendly meals?
First of all, thank you so much for your kind words about my refrigerator woes, and an immense amount of gratitude goes to my friends and family for offering to help store our food over the weekend. You’d think there would be an emergency fridge delivery service, eh? Or maybe our landlord just opted for the “deliver it on Monday” option. Suffice it to say we had three days without fridge stuff.
How did we manage? Oatmeal. Twice a day. I am only partly joking. If I going to make a single serving of any food, it better be quick. Hence, the oats. I jazzed them up as a dessert pudding with chocolate protein powder, which is also how I ate them for breakfast, too. Still tasty.
Rob and I also unearthened some of our favourite foods from the freezer. It is amazing what I had forgotten that been stashed away. I had the forethought to freeze meals in single servings (or 2), so it was perfect. Freezer meals don’t have to be shabby. We had memories of summer produce by munching through Greek Stewed Swiss Chard With Tomatoes, Mint and Lima Beans, Peruvian Mayocoba Bean Bowl with a Roasted Pepper Sauce, Iraqi-Inspired Eggplant and Seitan Stew and even older but (still) goodie Cauliflower, Spinach and Chickpea Balti. Score!
I also experimented with frozen oats and frozen stir fries. Meals that I had made before the fridge died but then stashed outside, in the winter chill, to freeze. It works! Turns out I am not the first person to have figured out you can freeze steel-cut oatmeal (Trader Joe’s even sells it). You can rest assured I will be sharing those recipes eventually (the stir-fry, not how to freeze oats). :)
In the meantime, I am sharing a cinnamon-spiced beet and sweet potato salad with spelt berries and kale. Ashley raved about Kath’s salad, so I had been meaning to try it out for a while. Plus, Valentine’s Day is all about the red foods, eh? Bring on the beets! :)
I’ve gone the savoury cinnamon route before (Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette, Moroccan Barley and Pea Shoot Salad, Cherry Collard Dolmas) and this was pretty good, too. I won’t gush its praises but it was fit for a weeknight meal (maybe not for anti-kale guests). It may seem like an involved salad but you just need to prepare each component separately – the cinnamon-roasted beets and sweets, the spelt berries, the sauteed kale and finally, the dressing.
I have had problems with burned spices when added to roasted vegetables, but this worked out. The sweetener from the dressing helps to accentuate the earthiness of the cinnamon. I imagine adding maple syrup to the veggies while roasting would be delicious as well.
How are you celebrating Valentine’s Day? Red food? Chocolate? Or nothing at all, since every day is an awesome celebration of love? I vote for the latter, but I know Rob is planning a special home-cooked meal for me later this week. He has leaked that it will involve frozen bananas. (Exciting! Nothing more sexy than your man in an apron, no?) :)
Is it true? Carrots for the new year?
I hadn’t really thought about it until Deb posted her latest carrot soup creation. *swoon*
But it must be true. It is the new year and I am on a carrot kick. Apparently my Mom has also been buying them like they are going out of style. HA!
Perfect for dipping in hummus, I love eating monster carrots like a horse. Chomp, chomp, chomp.
So, I have another carrot dressing for you. (Another hummus recipe is in the queue, no worries). This no-oil carrot dressing is even more creamy from the toasted sesame seeds and sunflower seeds. A little ginger adds some zing but it is tempered by the lemon juice. It looks similar to the carrot miso ginger dressing, but it is definitely richer. A deeper sesame flavour. Similar, yet different. Both delicious. I used Justin’s suggestion of serving the dressing atop a quinoa salad with tomato and avocado and was thrilled with the meal. Especially since my quinoa was warm. And warm salads are fun during winter.
I wasn’t going to join in…
But then I saw this article co-authored by one of my former classmates debunking Dr Oz. I may have done a little cheer and a happy dance. I couldn’t keep quiet. Please read it and tell me what you think.
It seems like the new year ushers in the applause for “healthy” fasts and diets. I condone a balanced diet but not starvation. I don’t believe in miracle foods. While I tried a sweetener-free challenge last month, I am back to eating fruits and chocolate. Fruits are filled with vitamins, anti-oxidants and fiber and too good to pass up.
I am certainly not doing a juice cleanse. I was gifted my grandmother’s juicer, but have only made juice a handful of times so far. I juice because I like the taste of fresh juice. Proponents of juice cleanses focus on the increased consumption of vegetables (more than one could eat in their raw form), lack of fibre and a way to detox your body and lose weight. If you are not one to eat vegetables and enjoy juice, then yes, this could be a way to consume more nutrients found in vegetables but it does not replace eating whole vegetables. If you are healthy, there is no evidence that your liver, kidney or stomach needs a rest to assist removal of toxins. The higher glycemic index of juice (without fibre) may actually cause one to gain weight.
There is evidence, though, that vegan diets (moreso than vegetarian diets) protect against cancer. A study in BMJ from earlier this summer suggests that low carb/high protein diets are associated with an increased risk of adverse cardiovascular events, mainly exacerbated by those consuming animal protein. I recently added a link to Vegan Health on my side bar which has a lot of good information about nutrition advice for vegans, including supplementation (gotta get the vitamin B12), especially if consuming a raw food diet.
In any case, for those of you with a leftover juice pulp otherwise destined for the compost, or those with an excess of carrots, or those who rave about Aux Vivres‘ raw smoked salmon, this dish is for you.
My last visit to Montreal had me visiting the vegan restaurant for a second time. I have recreated their delicious Macro Bowl with tempeh, greens and a miso-tahini sauce, but also wanted to recreate their raw smoked salmon, or végé-lox as they call it. Made with carrot pulp and seasoned with red onion, parsley, dulse and liquid smoke, it is a delicious spread combined with their tofu cream cheese and capers. I used shallots and dill and added capers directly into the spread for a different twist. Instead of tofu, I went all raw with a scallion cashew cheese rolled into a light cucumber roll.
If you want something more sweet for your carrot juice pulp, I highly recommend these raw carrot cupcakes. What is your take on juice fasts? On miracle weight-loss products?
Any favourite recipes for juice pulp?
This is my submission to this week’s Raw Foods Thursday.
Each week, I try to make a new dressing to add to whatever wandering salad I may concoct for lunch. Toss it with whatever random veggies I have in the fridge or plucked from the garden.
For this month’s Random Recipe challenge, we were urged to pick a pantry item and randomly try a recipe with it. I picked pomegranate molasses and then randomly picked Turquoise, a cookbook I have been neglecting but adamant about trying more of the drool-worthy recipes.
I landed squarely on the tomato-pomegranate dressing, spiced with thyme, shallots and garlic. I was initially perplexed by the recipe since it seemed to be a dressing infused with the flavours instead of being pureed directly into the dressing. So, I experimented. I made half of the recipe through the suggested (infused) method, and half of the dressing was simply pureed. The verdict? Both were good and more surprisingly to me, the blended dressing was creamier. I thought the pureed shallot and garlic would make this a scary dressing, but it wasn’t. It wasn’t as tart and acidic as the infused dressing. However, once mixed with my veggie medley, it was perfect. Both versions were nice.
Here, in the photos, I paired the dressing with thinly sliced collards, shredded beets and carrots, thinly sliced Roman beans and toasted sunflower seeds. I massaged some of the dressing directly with the collards (like I do for my raw kale salads) and then drizzled more dressing for the rest of the veggies. As you can see, the collard greens didn’t wilt as much as kale, but it made for a tasty salad, mellowing the collards for a simple salad. Later, I also found the dressing paired well with my standard concoction of tomatoes, cucumber, green beans, chickpeas and lettuce.
Looking for another great salad with pomerganate molasses? This one with bulgur and chickpeas (aka, The Old Best Salad Ever) was how I got hooked onto pomegranate molasses!
Do you have any favourite salad dressings?
For those keeping score. Rob = Polish. Me = Ukrainian and German.
As a bonus, both sets of our parents will be coming to Toronto to check out the festivals. I mean, they are coming to see us.
How will we manage? Which one to attend? They are reasonably close to each other, so we’ll likely hit up both festivals. The question is who will win the pierogi contest? OK, forget pierogi, I am more interested in kasha these days.
Nothing says more Eastern European than beets and dill, especially with kasha!
Kasha is buckwheat that has been hulled and roasted. As such, it is a darker brown than raw buckwheat. Kasha can be tricky to cook as it can absorb lots of water and turn into mush. Here, I opted to toast it in the oven first, and then cooked it in a 1:2 ratio with water. While the kernels still seemed to explode slightly, they reminded me of coarse bulgur in this salad.
Kasha has a slightly nuttier, stronger flavour but pairs well with beets and dill. I combined some garden-fresh green beans and roasted beets with a lemony dill vinaigrette for a bright early fall salad. Or late summer salad?
Although I loved my foodie adventures in Colombia, eating away from home had me craving some serious salads upon my return. And a bath, a nice, long bubble bath. Withdrawing slowly from the plentiful tropical fruits and reintroducing my favourite vegetables. With a quick trip to the grocery store under my belt, I was able to fix my salad cravings.
While I don’t believe in detoxes, this is a spin off of Whole Food’s Detox Salad. Like my Raw Thai Pineapple Parsnip Rice Salad, broccoli and cauliflower form the vegetable base that is pulsed into small pieces. Grated carrots add more vegetables and a lovely orange! Currants confer sweetness, sunflower seeds supply crunch and protein and while the original salad uses a lemon-parsley dressing, I went with a cilantro-lime route instead. The other twist in the dressing comes from dulse granules. Whole Foods uses kelp granules, but I had dulse, another kind of seaweed, so I used that instead. This salad needs to be marinated for best flavours, and keeps really well as leftovers.
Coleslaw just sounds so 1980s.
I know it was probably a disservice to rename the Raw Pad Thai as Coleslaw with a Spicy Almond Dressing. I mean, coleslaw? How lame…
How about cabbage salad? The word coleslaw originates from the Dutch word koolsla which means cabbage (kool) salad (sla). Same thing, then! :)
But why am I raving about a cabbage slaw, you may be wondering…
Well, for some reason I have been craving fresh cabbage. A sweet, crunch salad with a hint of cabbage-y tartness.
So I made this and ate it throughout the day… lunch, snack and dinner….
The nice thing about this salad is the dressing, which I adapted from My New Roots. Not mayo-laden like typical coleslaws. Rather, tahini is used as a creamy base and the sesame is highlighted by toasted sesame oil and freshly toasted sesame seeds. The fresh twist comes from the orange zest and fresh lemon juice. Cilantro perks up the salad with further crunch from sunflower seeds.
The next day, I was sad I had none left and craved it once again… and so the cycle repeats itself!
This is my submission to this week’s Raw Food Thursdays, to Deb for this week’s Souper Sundays, to Simple and In Season, to this week’s Healthy Vegan Fridays, to Ricki’s Wellness Weekend and to this month’s citrus love blog hop.
In a few months, I will be moving from my tiny (but cozy! I love it! I will miss it. Anyone want to rent it?) apartment to a house. Not any house, though. A house with a garden: which I plan on filling with vegetables.
While I had a mini container garden on my balcony last year, there will be a lot more space in the new place. Thus, the question is what should we be planting as beginner gardeners for our first garden?
My first list was to pick the things I like to eat: tomatoes, sweet potatoes, butternut squash, spinach, broccoli, bok choy, cilantro, garlic, and lots of herbs. I have visions of lots of kale, swiss chard and snow peas. However, after reading a bit more, I definitely had to revisit these plans. Butternut squash need a lot of room. Broccoli and cabbage scream “eat me!” by attracting a lot of bugs. Bok choy is hard to grow. Cilantro likes to bolt when the weather gets hot. Garlic needed to be planted in the fall. Hmmpht, this is not as easy as I was hoping.
In an effort to find easy plants to grow that we will want to eat, we’ve been investigating new vegetables. Eat them now to see if we want to grow them later.
The first vegetable we were intrigued by was kohlrabi, one of the oddest looking vegetables (?alien baby in vegetable form). Truth be told, I had never even heard of kohlrabi until Dawn started posting a bunch of recipes as she got them through her CSA. I had not seen them in the grocery stores, either. Until I started to look, of course. Bestwin for the win, sells 4 of them for $1.
Rob took a few and made a light, yet earthy Indian-Spiced Kohlrabi and Quinoa Salad and I used the last kohlrabi to make this delicious wheat berry salad, inspired by Enlightened Cooking. It has been a while since I’ve cooked up some wheat berries. Since wheat berries take an hour or so to cook, I was tempted to bring out quinoa instead for the salad. After seeing wheat berries appear in a few recent recipes, I reconsidered. It has been too long.. and I should be cleaning out my pantry, right? ;) It was the right decision, too: wheat berries were fabulous here.
Reminiscent of two of my favourite wheat berry salads, a bright citrus dressing pairs incredibly well with plump, nutty wheat berries. The salad is flavoured with a tart-sweet crisp apple, chopped sweet red pepper, dried cranberries as well as crunchy carrots and sunflower seeds. I added lots of cilantro and mixed in slivered baby spinach (pea shoots were great, too!) for more body. While it may seem counter-intuitive, a tip I’ve picked up for wheat berry salads is to dress it right before serving. Otherwise, the wheat berries sop up the dressing and it becomes dry when eating them as leftovers.
Oh yes, and the fresh kohlrabi. Hard to describe, but it tastes like broccoli and cabbage with the texture of an Asian pear in a broccoli stem form. Maybe that makes sense to some of you. The conclusion, though, is that I like it! This was a fabulous salad, kohlrabi and all. Hopefully it makes it into our new garden.
Have any suggestions for planting a garden in Toronto? I am all ears! :)
Other kohlrabi recipes that have interested me:
Kale and Kohlrabi Salad with Miso-Tahini Dressing by Florida Coastal Cooking
Kohlrabi Slivers and Pea Shoots with Sesame Dressing by Gourmet
Kohlrabi and Carrot Salad by The Wednesday Chef
Coconut Curried Tofu, Eggplant, and Kohlrabi with Green Jasmine Rice by Eats Well With Others
Turnip-and-Kohlrabi Slaw with Ginger-Vinaigrette Dressing from The Bitten Word
Asian Slaw with Kohlrabi, Daikon and Turnips by Eggs on Sunday
Savoy Cabbage, Kohlrabi and Grapefruit Salad by Food & Wine
Kohlrabi and Cabbage Salad in Plenty by Ottolenghi