I feel kind of bad for all my buddies in Canada reading about my cycling adventures. Not much cycling is happening there, unless it is of the indoor variety. The weather here is glorious (not too humid yet and only a few mosquitoes have been spotted so far) but more importantly, we have to start cycling early. Our first cycling goal is less than a month away. 100 miles in early May. We need to get moving.
Last weekend, Rob and I finally started training together. My last few jaunts have been solo, so we weaned in carefully: 140 km over 2 days (split 90 km and 50 km). The advantage of splitting the distances is that you have a break for your legs but not your bum. ;)
The other reason we had to split our distance is because we had a late start on Saturday. With my recent string of flats, my 3-year-old tires were in need of replacement. We spent the first hour changing the tires only to realize that we also punctured one of the tubes. The fresh tires were a bit tight and I even managed to snap one of the plastic doodads trying to get the tire back on. By this time, we were too frustrated to remove it and try again and wanted to call in the pros. However, it seemed like all bicycle stores open at 10 am so had to wait it out.
As we waited it out, I made these delicious snacks.
Do you remember last year when I cycled 100 km and came home too tired to make my own smoothie? In retrospect, I wonder whether I had encountered the dreaded bonk. This year, I am ramping my snacks and calories. I am drinking my homemade sports drink. Even for these “short” beginner rides.
I really liked these treats. First of all, because they look like rice crispy treats but there are no marshmallows here at all. The goopy mess that keeps it all together is tahini and brown rice syrup with a touch of vanilla. I loved Gabby’s sesame overload with sesame seeds in addition to the tahini and the marvellous addition of chewy raisins. This is a grown-up version of rice crispy treats if I ever tasted one, assuming that adults grow up. Perfect as a cycling snack, especially for long rides, since it is mostly carbs with some fats important for longevity… but most importantly: it tolerated the Houston heat perfectly.
While I wish I could say this was a fairy tale ending, with Rob and I cycling away without any hiccups, as we peddled away together, I noticed I lost the clipping mechanism on my clippy pedal. I opted to ride this weekend with only one foot clipped in.. I suppose I am working my way in. When I completed my first 100 km ride of the year, I only had regular shoes. Hopefully next weekend, I will have both shoes clipped in. ;)
Did you know March is National Nutrition Month? While I celebrate proper nutrition every day (ok, 3 times a week here), I was encouraged by Erika to join Houston’s VegOut! challenge to eat 30 different vegetables in 30 days.
Thirty different vegetables in thirty days? Even as a veggie-loving gal, that’s a pretty huge feat. Look at my sidebar. I have favourites. Barring onions, my top ten are: garlic (227 recipes, and I don’t even tag all my garlic), tomato (139 recipes), ginger (121 recipes), carrot (110 recipes), red bell pepper (82 recipes), spinach (64 recipes), mushroom (50 recipes), kale (44 recipes), zucchini (44 recipes) and broccoli (36 recipes).
No stranger to jicama, I have enjoyed mostly in Mexican-inspired dishes: a raw burrito and as a cranberry-jicama salsa. This time, I decided to switch avenues and was inspired by Middle Eastern flavours. Packed with vegetables (7 if you include olives, but I think they are technically fruits), these are a fun twist on dolmas, stuffed grape leaves.
Instead of cooked rice, the jicama is riced into small pieces. Jicama is quite moist, so it needs a thorough drying before being incorporated with the cucumber, olives, and sun-dried tomatoes. If you don’t have jicama, cauliflower would work, too. Dill and mint were used for the filling and cilantro for the green tahini dipping sauce. With all the fresh ingredients, the flavours really popped.
This was also the first time I tried grape leaves raw. I mean, without steaming them first. Steaming makes them more tender and less salty, but this was a quick and easy way to enjoy them.
Do you think you could eat 30 different vegetables in 30 days? How do you like to eat jicama?
PS. This is my submission to Raw Food Thursdays and to VegOut Jicama: #vegoutjicama #vegoutrfs
Tomorrow is also the day to sign up for Cycle Oregon. After mulling over our options, we decided to scrap the Houston-Austin MS 150. Instead, Rob and I will be training for the 1-day 100 mile Shiner GASP (Great Austin to Shiner Pedal) ride this spring. For many reasons, we switched allegiances. I always prefer the first day of the long cycling rides and this will allow us to enjoy some time in Austin afterwards. (Free beer from the Spoetzle Brewery once we finish doesn’t hurt, either). And yes, it is only a stepping stone. Our master plan (provided we snag a porter) is to do Cycle Oregon this fall.
Cycle Oregon is not for the faint of heart: 2200 cyclists. 7 days. The route changes every year and this year it is over 400 miles and over 30,000 ft in incline. The hilly route mimics a portion of our beautiful roadtrip from Portland to Burning Man. This time, it will be by bike instead of by car.
Having a goal is a great way to stay on track. Even though we haven’t started training in earnest yet (blasted knees!), reading Gena’s snippet in No Meat Athlete about raw foods, reminded me why it is good to incorporate a variety of foods into your diet. Cooked or raw. And raw definitely does not need to be a salad. In the winter (even Houston’s winter), it can be hard for me to eat salads.
Filled with veggies, this is a fun twist on chili, done raw-style. A hybrid of my raw chili dip and chili salad wraps, this is a fun high-raw hearty chili. Red peppers and sun-dried tomatoes spiced with chili powder, tamarind and cocoa powder (YES!) create a smooth sauce that coats more veggies and beans. I used cooked pinto beans to make this a filling dish (and in my experience, easier to digest than using sprouted beans).
Is anyone else planning to do Cycle Oregon? We hope to have a small Cobra* contingent.
*Cobras are the name of our biker gang. We are a very inclusive bunch. Join us!
PS. This is my submission to Anyone Can Cook Vegetarian Food for tomatoes.
A few months ago, though, I was treated to a wonderful girl’s night out: a vegan wine and cheese!
A vegan cheese party in Texas.
An oxymoron like no other?
I don’t buy processed vegan cheeses and while I have tried my hand at simple homemade cheeses, I was blown over by all.the.vegan.cheeses. There was a complete spread from Door 86 (the cheese ball was my favourite), Heidi Ho, and a bunch of homemade cheeses from Artisan Vegan Cheese (the sun-dried tomato and garlic cream cheese was fabulous). I have been intimidated by recipes requiring room temperature fermentation. My biggest kitchen disasters have been sauerkraut and pineapple vinegar from Mastering Fermentation. No fun.
Enter The Cheesy Vegan. A bit more complex than cashew spreads, but recipes not as complex to require fermented rejuvelac. I started with this recipe for a vegan cheese log crusted in pecans and cranberries. Not hard to make, but with a few steps over the span of 2 days, you need a bit of advance preparation. Coconut and olive oil are blended with cashews, lemon juice, tahini and salt and then left to drain/ferment overnight. Instead of cheesecloth, my fine-mesh strainer worked like a charm. The following morning, a fair amount of liquid had dripped from my cashew spread.. and in case you were wondering, it looked mostly like oil. A bake in the oven at a low temperature is akin to a faster dehydration (I presume) and assists with getting the cheese to firm up. Refrigerate, top with the nuts and cranberries, and you are good to go. The salty/lemony spread paired really well with the buttery pecans and sweet cranberries.
I will confess that I did not bring any vegan cheeses to the original cheese party but was inspired to make the cheese log for a subsequent vegan potluck. It was a hit. With so many recipe requests, I knew I had to share it… and lucky for you, you can also win your own copy of the cookbook!
Thankfully the publisher is letting me give a cookbook to one reader living in the United States (sorry to all my non-US readers). To be entered, please leave a comment here, telling me about your favourite vegan cheese or cheese dish. If you haven’t made anything cheesy yet, have a look through the table of contents of The Cheesy Vegan on amazon and tell me what you want to cook the most. I will randomly select a winner on December 26, 2013. Good luck!
PS. Other recipes from The Cheesy Vegan spotted elsewhere:
PPS. My other vegan cheese/dairy recipes:
You saw the writing on the wall. With my love of wraps, it was only a matter of time before I made sushi rolls.
It took me a few tries, but I finally found not one, but two recipes that I really like.
Am I the only one who scopes out a bunch of recipes for a particular dish and then can’t decide what to make? Should I go with option A or option B? Sometimes, I decide to hedge my bets and make multiple options. That’s how I ended up with 2 versions of my chocolate black bean cookies and oodles of combinations for my savoury flax-hemp crackers. Half a recipe for you and half a recipe for you… which means the bonus of 2 recipes for me!
This explains why my recipe says it serves 1. I boiled down each sushi roll to fit one parsnip with its seasonings. The fillings could easily be doubled, tripled or quadrupled, but please, please, please don’t assemble these babies too far in advance. The nori sheet will become limp and soggy…and no fun.
To be fair, my first venture at a nori wrap was from Color Me Vegan with an orange-cashew cream sauce. I have become spoiled because that cashew sauce was nothing compared to my previous Zesty Cashew Orange Spread. The rolls seemed a tad lacking, especially since there wasn’t anything that reminded me of a standard sushi roll.
Having really enjoyed the parsnip in Raw Thai Pineapple Parsnip Rice, I knew that this was the way to approach raw sushi. Then I had to decide- nut butter-version from Gena or miso-version from Lauren? I have had some really heavy sushi rolls at raw restos because they make the rice from nuts, so I was excited to try the lighter miso version. I was torn, though, because I was still drawn to Gena’s recipe since the butter seemed to accentuate the parsnip rice. So, I made both and glad I did because they were both different yet equally delightful.
The miso version was light and flavorful and worked well with the multitude of veggies. It reminded me of my citrus-spiked sushi rice bowl with the miso twist. I am not sure the oil was completely necessary so I may remove it next time. The tahini version was heavier but incredibly flavourful from the tahini and the touch of toasted sesame oil. They were both filling as a light lunch.
If you haven’t yet made raw sushi, don’t be shy. You certainly don’t need a special sushi rolling mat. Just a great filling. It is what is inside that counts, and I’ve got you covered. Twice. Two hugs, as Rob would put it.
This is my submission to this month’s Pantry Party for quick foods.
I feel a bit guilty sharing this post.
1. It will be a quickie vacation gush over Portland.
2. More easy peasy food. I feel guilty sharing such a simple recipe but it was SO GOOD.
Oddly enough, despite travelling to Japan, Morocco, Iceland and Colombia throughout my blog tenure, I have yet to do any thorough vacation recaps. Mostly sharing the recipes they have inspired back in my kitchen or the treats I made to travel with me.
Those destinations seem so foreign and mostly inaccessible to the masses. But Portland, dude, that’s in America (and I know most of my readers hail from the US of A). I also made nada special to bring with me. I knew vegan heaven was only a plane ride away.
Despite visiting for only a short weekend, I feel like I connected with Portland and the rest of Oregon. The city, even downtown, is green. Green in the lots of trees sense, and in the save the environment sense. Cycling is a culture and definitely safer than where I have lived previously. Vegans rejoice, as there are truly innumerable options for fun meals. Lucky me, many a vegan already visited Portland earlier this year (mostly for Vida Vegan Con) so I already knew where to hit up.
In brief, food: Canteen (our favourite restaurant of our trip, the Portland bowl was fabulous as well as the maca shake); Prasad (lovely soul salad and chai latte); Rawdacious raw cheesecake (found at Canteen); Raw Pixie Re’treats (loved the mock BLT and lil pudding; found at Kure and Food Fight); Kure Juice Bar (breakfast acai bowls and matcha latte); Missionary Chocolates (found at Living Room Theaters); the infamous Portobello restaurant (Rob’s lasagna was better than my portobello steak but the decadent ice cream sundae made up for it); vegan Mexican fare (with soy curls!) at Los Gorditos; Food Fight, an all vegan grocery store for some desert treats; Rob also had some Voodoo Doughnuts, but not the vegan ones (the Memphis Mafia was pretty epic, though [peanut butter, coconut and chocolate on top of a fritter as big as his head]) and lots of local brews for Rob
(more complete reviews can be found at Happy Cow)
In brief, non-food: Cyclepedia at the Portland Art Museum, Bike-A-Rama Bicycle Tour, watching indie films on a sofa at the Living Room Theater; Powell’s City of Books, early morning views of the city from Pittock Mansion and hiking in Forest Park (loved this!!). We also snuck in some shopping at REI and a downtown cycle store.
Who could guess we were only in Portland for less than 48 hours? Well, that’s the way we roll… bring on the awesomeness!
I have plans to recreate that delicious Portland bowl sauce but until then, I am sharing this delicious hummus-tzatziki fusion dip. We made it before we left and we made it when we returned. It is possibly our favourite non-classical hummus. Just like my strawberry-cucumber smoothie, cucumber adds an airy lightness to the dip which is countered by flax (trust me, you can’t taste it). Lots of garlic and bit of lemon juice makes this a great dip. Or spread. Or however you want to eat it. I won’t judge.
I still have many more places on my Portland hit-list, including Native Bowl, Natural Selection and Departure with their vegan menu, and that’s just the food list. Anything you recommend I see on my second trip to Portland? :)
PS. have you entered my giveaway for a copy of Moosewood Restaurant Favorites yet?
PPS. Hopefully we’ll have some photos up later this week.
Thank you so much for the kind words from my last post. New friendships take a while to develop, at least for me. I am definitely keeping my chin up… and moving forward. Or perhaps trying just to enjoy what is. It really was a stressful whirlwind last year and it might be nice to embrace the emptiness. Thank you, Anna, for pointing me to this lovely video.
One thing is for certain: I couldn’t do this without Rob. I could not imagine doing this year apart.
Since Rob works from home, and I labour in the hospital, it is funny how the roles have reversed slightly. I swear, Rob has been more adventurist in the kitchen than me. Rob is cooking up a storm, while I am relishing in my quickie salads, hehe.
And the best part? If we time it just right, I can come home to freshly cooked food. Some foods are just not meant to be eaten as leftovers, which is why they are such a treat.
Case in point: arepas. The moist and fluffy arepas with a crispy shell only happen when you make them fresh. We long learned not to make leftovers since they are very lacklustre. They are one of Rob’s specialties, although previously reserved for the weekend when we have more time for food prep.
They seem to fit with most any dish, at least in our fusion household. We like to make it with tofu scramble, but this time Rob went all out with the bean-quinoa chorizo crumbles from The Great Vegan Bean Book. I found them a bit spicy, so I threw together a spin on vegan egg salad: tofu-avocado salad. The avocado, tahini and Dijon make for a creamy dressing while chunky avocado and tofu are surprisingly reminiscent of eggs. The dill adds a nice spin, too. I used dried but I think fresh would be best.
The dehydrator and juicer are now out in full force.
Carrots for juice and then the pulp was made into these lovely raw falafels.
I know, I said I don’t like raw Mediterranean eats. While I like Middle Eastern foods, I don’t like falafels.
However, I loved these raw carrot falafels.
Probably because they don’t taste like real falafels. And they don’t use raw chickpeas, either.
In any case, they taste great.
Carrots (or carrot pulp) is combined with sesame seeds along with lemon juice, garlic, cilantro and green onions for a flavour punch. Dehydrate them for 4 hours and you’ve got some soft and moist falafels without the heaviness from typical deep-dried falafel balls.
I combined the falafels with my favourite Middle Eastern-tahini dressing to date. Hummus-style with additional lemon juice, tamari and tahini. I originally used it in my Chickpea and Tofu Tahini Scramble but found the flavours mellowed after cooking on the stovetop. However, I stuck my finger in first to see how it tasted. I knew it would be a great dressing/dip and it did not disappoint.
I originally served the falafels and dressing as a salad overtop greens, but they also went really well in a green wrap with a bed of raw cauliflower couscous.
Eating through my pantry has some benefits. I find foods I had forgotten.
My Mom remembers. My Mom is like an elephant: she never forgets.
(She will probably never forget me calling her an elephant… HAHAHAHA!)
What about all your soba noodles, Janet?
Oh yeah…. all those noodles I bought after I came back from Japan. Just like when I drank my way through a library of non-dairy milks to figure out which I liked the most, I bought a wide variety of soba noodles to pinpoint the perfect pasta. However, I shortly became disillusioned when I figured out that most soba noodles actually contain very little buckwheat. The noodles are still mostly made from white flour. Lesson: Read the package before you buy them.
I eventually found 100% buckwheat noodles but scoffed at the price. So I put them back.
I eventually found them again, but this time it was a different brand. And they were a much better price. So I bought some and then proceded to forget I had them.
Definitely great for a change, the buckwheat noodles are slightly nutty and cook in 4 minutes.
Here, I paired them with kale and red pepper and a simple sesame-miso sauce. A simple sauce, not due to a limited ingredient list. Rather because the ratio is almost all 1:1:1:1:1:2 (the original recipe was 1:1 for all ingredients but I thought it needed a bigger dose of lemon juice). The sauce is creamy, salty and tangy and coated the noodles and veggies well. I used some of the pasta water to thin the sauce but use as much as you like.
Instead of massaging the kale, I let the heat of the noodles wilt them. Easy, peasy. Because as much as I love raw kale salads, I am usually able to
trick convince others into doing the massaging. I hate getting my hands too dirty. ;)
(PS. This post was pre-approved. My Mom thought it was in good taste. Both the elephant and noodles. And a great post for Mother’s Day. I think she was just happy I was eating through my soba noodles.)
Other tahini sauces you may enjoy (because tahini is so much more versatile than hummus):
Bok Choy and Sesame Ginger Udon Noodles from 1000 Vegan Recipes (we’ve made these with red pepper added and enjoyed them)
This is my submission to this week’s Weekend Wellness.
Enough of the doom-and-gloom? Bring on more tasty salads!
It has been a while since I proclaimed to make the best salad ever. As I continue to make more and more salads, I have higher salad expectations.
My old favourites are still wonderful:
The Best Salad Ever (First Version): Turkish Bulgur, Pomegranate and Almond Salad
The New Best Salad Ever (dethroning the above): Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa
The Best Lentil Salad Ever: 11-Spice Lentil Salad with Capers and Currants
And now, I present to you: The Best Chickpea Salad Ever.
I eat chickpeas a lot, but I don’t usually eat them as the main salad component. I would have a hard time thinking of a good cold chickpea-based salad off the top of my head. I don’t like chickpeas with vinaigrettes, preferring them pan-roasted or smothered in thick sauces. However, as soon as we tasted this salad, both Rob and I were smitten.
This is a perfect chickpea salad, combining the tang I enjoy from vinaigrettes with a light creaminess from tahini along with a sweet spice from curry powder, contrasted with sweet currants and carrots. It is quite similar to my favourite lentil salad, except I am using a pre-made curry powder. Granted, the success of your salad will depend entirely on the curry powder you use. I am very partial to Penzey’s sweet blend which is fragrant and flavourful without being too spicy or earthy. It is highlighted perfectly with the touch of maple syrup.
I had this recipe bookmarked for the longest time and once I made it, I was sad I hadn’t made it earlier. Do not delay in trying it out. It will make a great potluck salad this summer.
What is your favourite salad?
This is my submission to Deb for this week’s Souper Sundays, to this month’s Four Seasons Food Challenge, to this week’s Healthy Vegan Fridays, to this month’s My Legume Love Affair, to this month’s Bookmarked Recipes and to this month’s Eat Make Grow Blog Hop for picnic eats. (more…)
Variety is the spice of life. It is possibly the best spice in the kitchen, too.
You can probably tell I like to experiment in my kitchen… so many great recipes to try and share. So many new things to explore.
You’d think I’d run out of repertoire. Me, too. Not yet, at least.
Case in point. I made yet another new hummus. This time I shunned the chickpea and traded it for roasted carrots. I kept my favourite hummus classics: fresh lemon juice (with a strong flavour from the zest, too), garlic and tahini. Smoked paprika and cumin for more depth of flavour. This is a very creamy dip. Lip-smacking good.
Faced with some leftover hummus after a party, I decided to turn it into a thick dressing for my salad. My last carrot (ginger sesame) dressing was paired with quinoa, avocado and tomato. This time, I juxtaposed it against black rice, tomatoes, baby greens and fresh herbs.
A note on black rice, possibly one of my favourite rices to date. When I cut fruit out on my sweetener-free challenge, I knew I was going to miss some of the many benefits from eating whole fruits: fiber, vitamins and anti-oxidants. This was how I stumbled upon black rice, also known as purple rice or forbidden rice. It has a lovely short-grain rice feel similar to my favourite medium-grain brown rice with the added bonus of more protein and more anti-oxidants. Turns out that colourful is better for you, especially when talking about rice. I liked that the black rice wasn’t too sticky and had great flavour naked. As such, it was fun to throw it into this salad.
I ended up tossing it with an herbed spring mix (a mix of baby greens that includes dill, cilantro and parsley), which I thought brought this to the next level. Not the greens, but the herbs. I keep forgetting how simple herbs can totally elevate a dish from ho-hum to hoo-ya! Just a dash of fresh herbs was enough and in truth, the herb that stood out and complemented the salad best was the dill.
After I ate this salad, I had a bit of tummy rumblings. My Mom asked me what new foods I had eaten lately. Everything I eat is new. (Actually, at first I said nothing. Nothing crazy new) Except for the leftover hummus, everything else was new. It was my first time trying black rice and the herbed lettuce greens. Furthermore, I drank a mamey shake, too. Exciting times at the beginning of the week! ;)
Pinpointing culprits when eating fresh foods can be a challenge for me without a lot of sleuthing. Mostly free of FODMAPs other than the garlic, I don’t think that’s the problem. A repeat salad had no problems so who knows what it was. Perhaps the chocolate walnut dessert from the night before? Probably. Too many walnuts? Who knows… it isn’t a problem now. ;)
Here’s to more black rice. Have you tried it yet?
I have been meaning to write a post about kale for a while.
As 2013 began, I had a few friends inquire how best to eat kale. Be it resolved to eat more kale? It may be many moons later, but there is no better time than to eat more greens than yesterday. Or if you need a greener boost, how about upcoming St Paddy’s Day? ;)
I have talked about vegetable ratings before (Nutrition Action’s winner of the veggies is kale followed by other leafy veggies) but Dr Fuhrman’s ANDI (aggregate nutrient density index) score is probably more widely disseminated. Whole Foods has started to rate its produce by publicizing ANDI scores. While not a perfect system at all, it prioritizes nutrients per caloric cost. I agree with Anthony’s musings on the ANDI scores which suggests this may confuse people. Focus on whole foods, primarily vegetables and legumes with occasional fruits, grains, nuts and seeds. Why battle it out between greens, when one should try to rotate through them all? Kale, yes, but also Swiss chard, spinach and collards. Throw in Romaine lettuce and mixed baby mesclun greens. Go Asian with baby bok choy or another Asian green. Try out chicory to see if you like it more than me. ;)
I had elaborate plans to create a green eating guide, but as I waited, procrastinated, let life happen, others posted great greenery cooking summaries. Lindsay recently posted videos on how to strip and cook kale. I also found this nice guide from Epicurious. I will not reinvent the wheel but I will continue to share my green eats.
As I told my friends, be persistent. You may not like all greenery preparations right away. Instead of a raw kale salad, try kale chips. Add kale to your soups or stir fries, instead. Or
hideblend it into a smoothie or baked good. Slowly integrate them into your diet until you find something you like.
Here is a lengthy list of ideas for numerous greens. Raw, cooked, I’ve got you covered for your greens. Once I started, I just couldn’t keep away any of my favourites. I even limited myself to leafy greens. Cabbage and Brussels sprouts are for another list.
Soups, Stews and Curries:
Stirfries, Skillets and Pastas:
Pizza topping (kale chips!):
As a side:
Inside a wrap with peanut dressing
As a wrap:
Plain Kale Chips (with a video)
The options with greens are endless. I continually find new recipes and new favourites.
Case in point: this Indian-spiced Chickpeas and Kale. Not authentic Indian but authentically good. Cumin, cardamom and ginger augment garam masala to create a quick dish with chickpeas and kale. A touch of tahini adds a hit of creaminess that transcends its small amount. The greens are wilted in a stir fry but fully flavoured and juicy. Paired with chickpeas, this makes a complete meal.
What is your favourite way to eat greens?
Did you catch this post yet? Why Four Workouts a Week May Be Better Than Six.
It struck a chord with me, as I stopped cycling for the winter. More is not always better.
I found it to be a well-designed study. While it investigated older aged exercise-naive women, I found it fascinating that the women doing 6 work-outs a week spent less energy overall throughout the day because they were tired and stressed form their work-outs. Instead of being invigorated by exercise, too much exercise caused them to feel like they were short on time, and became more sedentary during the day. Interestingly enough, this was shared shortly after another article talked about how models slim down for their work. Lots of intense exercise but nothing that gives them muscle definition. Egad. My advice: if you are doing a lot of exercise, eat. Fuel your work-outs properly.
In any case, let me know if you enjoy these interesting news and tidbits, even if non-food related.
For those that are here for the food: I tried something new. Roasted oranges. I often roast vegetables but not fruit (I’ve tried roasted strawberries which were very good, though). I was intrigued. I tried them but prefer juicy oranges au naturel. They had a deeper more caramelized flavour but I missed the juiciness. Try it and let me know what you think.
I paired them with roasted Brussels sprouts (which I adore) as well as red bell peppers. A creamy orange ginger dressing, a bit heavy on the vinegar, worked well with the kelp noodles (the vinegar tenderizes them nicely). Feel free to use your favourite noodle. Or try it more like my Crunchy Cabbage Salad with a similar tahini-orange dressing, my orange teriyaki vegetable quinoa bowl or a brown rice salad with roasted beets and oranges with an orange-sesame vinaigrette.
Carrot Ginger Lime Soup with Sweet Potato Hummus (& What to do with leftover roasted sweet potatoes)
Some people hate leftovers. (hi Mom!)
Personally, I love them. I enjoy freshly cooked food, but I love not cooking after work even more.
This is how to re-purpose leftovers into something new. The best of both worlds?
Pre-roasted sweet potatoes can be integrated into different meals.
They can easily be added to your salad of the week, but for something a bit more different, add them into a curry-flavoured sweet potato hummus for a filling dip or sandwich spread. Even though I added lemon juice to Gena’s recipe, I found it lacking the tang and bite I associate with traditional hummus. In retrospect I probably should have added some garlic, too. Still a nice dip for crackers and veggies and it travelled well while snowshoeing.
Tired of hummus leftovers? Run out of crackers and veggies? Already added it to your sandwich/wrap? Trust me, there was a time when I couldn’t finish a batch of hummus within a week, so I understand. But now, I make a batch nearly every week. Carrots and hummus were my dessert of choice on my sweetener-free challenge.
In a land of plenty (and deficiency), you become creative. We had run out of roasted sweet potatoes but still wanted to make this carrot ginger lime soup. Of course, the reason we ran out of sweet potatoes is because I put them in the sweet potato hummus. So why not use the sweet potato hummus instead of the sweet potato? My only qualms about Tess’ original recipe for the soup is that it isn’t a meal-in-a-bowl. I prefer filling soups. Hummus, with the additional beans and tahini, adds the much needed protein and fat. A few crumbled Mary’s crackers and I had a delicious meal. One I wanted to remake hummus just to slurp the soup again when I returned home. Because it was that good and I wanted a photo to share, too.
Either way you make it, this is a simple soup. Boil nondairy milk with carrots until they are soft. Bake your sweet potato or go all out and make some sweet potato hummus. Then combine it along with ginger and lime in your blender. The cilantro topping is completely optional. Creamy, flavourful. A new way to enjoy hummus. Boo-yah! :)
Here are some other carrot soups that I’ve had my eye on:
Roasted Carrot and Lentil Soup with Harissa and Mint
Carrot and Roasted Red Pepper Soup with Miso and Thyme
Moroccan Carrot Soup
Carrot Soup with Ginger and Lemon
Carrot Soup with Miso and Sesame at Smitten Kitchen
Carrot Soup with Tahini and Crisped Chickpeas at Smitten Kitchen
Carrot and Tahini Soup at Joanne Eats Well With Others
Carrot Ginger Soup with Tahini at Cara’s Cravings
Creamy Orange Sunshine Soup (Carrot/Orange/Ginger/Cashew) at Oh She Glows
Curried Carrot Parsnip Soup at Eating Appalachia
This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month’s Credit Crunch Munch hosted by Helen and Camilla, to this month’s No Croutons Required with soups/salads featuring leftovers and to this month’s Herbs on Saturday.
This is the story of a picnic that didn’t happen, twice.
We had full intentions of getting together with friends, having a picnic together on the island. However, after a weather forecast of 100% rain, the plans were abandoned. Rob and I stayed at home and relished in a relaxing afternoon together.
Together, we still continued with our picnic menu: Quinoa Salad with Sweet Potatoes and Dried Iranian Limes. I figured a grain salad would travel well but may not be too picnic-friendly (who was going to bring plates?) so I thought it would be neat to stuff it into a wrap. Rice paper rolls for company and kale wraps for me! I figured a tahini dipping sauce would bring this over the edge, so we plunged forward with our ornate plans.
Ottolenghi called this a quinoa salad, but really it is a quinoa-basmati-wild rice salad. The mix of grains tickles the tongue with the contrasting textures. They are paired with roasted sweet potatoes in a savoury dressing with sauteed sage and oregano and fresh mint. Oh, and dried Iranian lime. A hard to find ingredient that I picked up while in NYC at Kalustyan’s (although it is available locally). You can stop right here and have yourself a delicious salad. Perfectly balanced, it was a nice salad. Definitely Thanksgiving friendly, I might add.
However, I took the next step: tofu feta. Tofu marinaded in lemon juice, apple cider vinegar, garlic and miso, coupled with a creamy cashew sauce. I will admit that this does not taste at all like feta. It did, however, have a nice burst of lemony tartness and miso greatness. The cashew sauce added to the silkiness that was wonderful once we wrapped them up. I am definitely no stranger to wrapping up salads, having everything hit your palate at the same time.
So after the wrap, we took it one step further. A sweet tahini dipping sauce with garlic.
We had hit it: Gastronomic bliss.
By this time, though, it had started raining and we couldn’t do our own picnic, either. So we went upstairs and picnicked on the windowsill, watching it rain in all its glory. We do a little cheer every time it rains since it means we don’t have to water the garden. ;)
We also found out that these were very messy rolls… and best to eat with a plate underneath. ;)