You know Rob is a keeper when he doesn’t kill you when it is time to pack. And a) you have essentially doubled your cookbook collection while in Houston (although I limited myself to 10 books for my move) and Rob is now packing your heavy books; b) while you should be packing, instead you are cooking the last of the bits in the refrigerator, so I am still net loss worth for packing. And then there’s c) please don’t pack my cookbooks I still want to review! Eventually I had to give in…. and help pack. And thankful that most books I receive to review come in electronic form.
Especially after making my own e-cookbook, I have grown to appreciate digital books. They have their pros and cons. They are easier to search, but not as fun to read. I miss the ability to curl the pages and find new random recipes. Although they are definitely easier to move. They also allow me to write posts in the airport.
Afro Vegan is Terry Bryant’s new cookbook. A lover of good food, he has managed to fuse soul comfort food with gourmet twists. His muses vary from Caribbean soul cuisine, Southern US down home cooking and African menus. Pecan cornbread with dukkah? Sweet plantain and Fresh Corn Cakes? Peanut Pumpkin Fritters? Jamaican Patties Stuffed with Maque Choux? Spinach Peanut Sauce? Trust me, it all sounded good to me, I was sad I haven’t had enough time to explore it.
While a bit more complex than my weeknight meals, there are more simple and more elaborate dishes. Delicious and innovative all-round. I loved, loved, loved my version of his Southern black eyed peas, I shared it before the book was even released to the masses. Now I am sharing another great soup, which I simplified by skipping the dumplings. This black bean stew, inspired by the Brazilian feijoada, is more tomato-heavy than my previous versions, but still nice and hearty and simple enough for an easy meal.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere (except maybe the moon). To be entered, please leave a comment here, any comment. I will randomly select a winner on July 30, 2014. Good luck!
Recipes from Afro-Vegan shared elsewhere:
I have another great cookbook to share with you.
Quick, healthy, vegan meals. What’s not to like?
She promises simple, delicious meals in under 30 minutes. Provided you have cooked brown rice (which takes 45 minutes to cook), she’s right! Delicious vegan cuisine need not be elaborate nor time consuming.
Take this exotic-sounding vegetable bowl: Manchurian chickpea bowl.
Manchurian cuisine is a subtype of Chinese cooking that heralds from the North-East region of China. While I am not sure how authentic it is, Gobi Manchurian may be a well-known dish. A spicy tomato sauce infused with ginger and garlic typically smother deep-fried cauliflower. In this inspired dish, cauliflower (roasted, not fried, in my case) is joined by potatoes, peas and chickpeas. I was worried the chickpeas would seem out-of-place, but they were actually very good. It seems more Indo-Chinese (or Hakka-inspired) rather than Manchurian. In any case, I can whole heartedly recommend it. Delicious. Even without choice leftovers (hello leftover roasted cauliflower), this could be pulled together within a half-hour.
I have been slowly cooking my way through the cookbook and again, had the same difficult: which recipe to share. My full reviews can be seen here, but I also highly recommend the uncanningly simple “Roasted brussels sprouts and chickpeas” which reminds me of my Easy Cheezy Chickpeas and Kale. The cookbook includes many one-dish meals including soups/stews. bowls, stir-fries, pasta, sandwiches, pantry-friendly, oven-cooked meals and even quickie desserts. I appreciate that most meals are based on whole foods and not vegan substitutes (mostly. dessert section exempted). Robin does supply recipes for some of the convenience foods including a cashew-based vegan cream cheese and tofu-based vegan mayonnaise. Having these staples pre-made expedite getting dinner to the table. Of note, Robin calls for ketchup a few times (like in this recipe), although I substituted my own convenience food: mild Turkish red pepper paste. Booyah!
Recipes from More Quick Fix Vegan shared elsewhere:
Chipotle-Sweet Potato Bisque
Kale and Black-Eyed Peas With Smoky Grits
Three-Bean Pantry Chili
Sweet Potato Barbecue Bowls
Banh Mi Inspired Noodles
Banh Mi Bowls
Avocado Mousse with Raspberries
Mango Fried Rice Pudding
Peanut Butter and Banana Ice Cream
Blueberry Chocolate Trail Mix Bark
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living anywhere in the world (YAYAYA!). To be entered in the random draw for the cookbook, please leave a comment below telling me about your quickest and/or easiest vegan meal. The winner will be selected at random on May 16, 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.
PPS. Do you like my purple slippers in the last photo? They were so colourful I had to keep them in. Can you tell I just blindly lift my camera to take shots from overhead? Sometimes I am way off-target. ;)
For my deluge of cauliflower recipes, I really appreciated Eileen’s comment about food trends. Basically, she said seeing an ingredient repeatedly can actually be quite boring. So in that vein, instead of reviewing the more popular vegan options, I thought I’d share a hidden gem: Meatless All Day.
At first, I was hesitant to review it because it is not a vegan-only cookbook. Instead, there is a mix of vegan and vegetarian options. Vegan options are clearly marked but in the rest of the cookbook, some recipes use eggs and cheese (and sometimes butter, but that is an easily solvable problem). However, the recipes are inventive and even if you are vegan, you can gain inspiration from different combinations of ingredients or the gorgeous photography. I am itching to try the Miso-Glazed Tofu which was inspired by Nobu’s Miso-Glazed Black Cod (which I loved in my pre-vegan days).
In truth, the real reason I wanted to touch bases with the publisher was because I desperately wanted to share this recipe. Because I know my beans recipes, and this was possibly one of my favourite bean dishes to date.
Black beans are simmered with a Farmhouse ale, cumin, tomatoes, a touch of coconut milk and lime juice and if you ask me, the best part was using the roasted hatch chiles. They are a fairly mild chile but add a lot of flavour which melded so well with the rest of this dish. The dish hit all the markers: sweet, salty, spicy and bitter perfectly.
For the beer haters in the audience (that’s me!), you cannot taste the bitter hoppiness (thank goodness!) but it adds a different dimension to the beans. If you are a beer hater and unsure what to make with the rest of your can of beer, may I suggest beer-soaked fries?
A side of roasted plantain chips would be great too. The original recipe was actually a Cuban Black Bean Stew with plantain chips, but I simmered away the stock until it became a caramelized thick coating instead. Delicious. And easier to transport as lunch leftovers, too. Do I know why it is considered Cuban? Not at all..
Thankfully, the publisher allowed me to share the recipe (with my modifications, of course) AND giveaway the cookbook to a reader ANYWHERE in the world! BOOYAH! To be entered in the random draw for the cookbook, please leave a comment below telling me about your favourite meatless meal. The winner will be selected at random on March 15, 2014. Good luck!
PS. This is my submission to this month’s My Legume Love Affair.
Did you have a good Valentine’s Day? I don’t think I have been told to celebrate Valentine’s Day more than yesterday (and I forgot to call my parents, OOPS!). It almost felt like a national holiday, with everyone at work asking about the evening plans, rushing to finish early for the weekend. Is it because Texans are just so friendly? Or because Americans love holidays?
Rob and I have never been big fan of V-Day, enjoying each other’s company more than anything else. Rare gifts and certainly no cards, this year was the most low-key ever. A nice dinner with friends. True to his word, Rob and Matt had a feast ready for me just as I stepped (pedalled) home: Holy Moley Veggie and Rice Soup and corn tortillas followed by Chocolate Peanut Butter Balls. Actually, the order was reversed, we ate the dessert as an appetizer while we waited for the veggies to cook. I had offered to make dessert but Rob saved the day.
Rob also registered us for Cycle Oregon. Tent porter, and all: we’re committed. Lucky (or unlucky) for me, cycling is easier on me than walking.
After a few weeks of rest and recovery, I resumed my daily cycling commute this week. I also swapped my HIIT classes at the gym for weights. No impact and no balance required. Mostly upper body. My knees may be resting but I am certainly still keeping active. I don’t think my arms have ever worked so hard. Although while it would be nice to have a goal to do an unassisted pull-up (NOT happening anytime soon), I think a more realistic goal will be to be able to refill the water cooler at work without too much difficulty. I am a bad employee right now. If it is empty, I do not refill it. I can do it. I mean, I did it once, but it wasn’t pretty. More awkward than anything else but instead of potentially making a giant puddle, I am acknowledging and working within my limitations. ;)
Now about the food. For anyone looking for a fun twist on spaghetti, this is a delicious marinara sauce. A heartier, cooked version of my 15-minute garlic basil marinara sauce, I fortified the sauce with red lentils. The finishing raw garlic and basil made the sauce truly special. I swapped the raw zucchini noodles for winter’s veggie noodle: spaghetti squash. While those expecting a noodle replica will be disappointed, those looking for a fun veggie side will be thrilled. A new texture and a fun way to slurp up all the delicious sauce.
So, please tell me: how was your Valentine’s Day? Do you refill the water cooler?? :)
With Olympic fever set anew, I felt a tad guilty sitting on my latest find. Perhaps you have already heard about it? Matt’s book, No Meat Athlete: part nutrition advice for athletes, part vegan transition guide, and part cookbook. Matt freely admits he is your typical average guy. No Olympian-in-training, but through his quest to qualify and run the Boston Marathon, he picked up the vegan bug and pushed himself to the next level.
I am certainly no runner. Cycling is my sport of choice. However, his story echoes my own. While learning to best prepare my (formerly?) non-athletic self to cycle a double imperial century ride (361 km/224 mi), I discovered the benefits of vegan foods. I fell hard for the advantages of regular exercise (no pun intended on my knees). At the time, I cobbled together bits and pieces of my culinary and cycling journey through books mainly by Brendan Brazier with a shout-out for women’s cycling guides.
At the time, veganism was not mainstream (and is still not popular – only 2% call themselves vegan in the US) which makes this book perfect. This guide is perfect for the beginner: the beginner to vegan eats, the beginner to fuelling yourself as an athlete and the beginner to running (or any endurance sport). Pick any of the three and you will glean something from Matt’s quest to inform himself to conquer his athletic goals. This is not to say that if you have any experience in any of these areas you will not gain more information, you might, or it may remind you to try new things, inspire you to run a marathon, or simply eat good food.
His advice for athletes are pertinent for most cardio-intensive sports (like cycling), although he has specific advice for a beginner who wants to learn how to run. The best part is that Matt shares his favourite recipes to fuel you, too.
All of Matt’s recipes are catered to optimal nutrition. Fast, healthy and tasty. Approachable dinner meals like Variations on Beans and Rice (I really liked his Mexican version) and desserts like black bean brownies. He also offers blueprints for creating your own culinary masterpieces: The Perfect Smoothie Formula, Your Own Energy Bar Recipe, or The Incredible Veggie Burger Formula. For the athletes, there are sport-specific recipes like chia fresca, homemade energy gels and homemade sports drink.
Nutrition aside, it must taste good, too, and these do not disappoint.
I was not joking about eating tacos for breakfast, lunch and dinner. After the tacos were no longer fresh, no longer as soft as a baby’s bum, I resorted to Matt’s recipe: South of the Border Tortilla Soup. Not your typical tortilla soup topped with tortillas, rather the tortillas are blended INSIDE your soup. Before I found corn tortillas in Houston, I considered substituting masa harina/masa arepa, but now I had no excuse. Make thee some Mexican-inspired soup.
Black beans, corn, green chiles, tomatoes, cumin and corn tortillas. All in one soup. Topped with avocado and cilantro. It reminded me of a grown-up version of one of my favourite soups from university: stupid easy black bean and salsa soup. I tried to stay as true to Matt’s recipe for reviewing purposes but his suggestion to pan-fry the tortillas did not work so easily for me. Baking them might actually be easier which is what I shared in the following recipe. In any case, a big pot of delicious soup. For athletes and non-athletes alike.
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States, Canada or the United Kingdom (YES!). To be entered, please leave a comment here, telling me what kind of exercise you enjoy or your favourite recipe you have tried (or want to try) from Matt’s website No Meat Athlete. I will randomly select a winner on February 22, 2014. Good luck!
Other recipes from No Meat Athlete shared online:
I tried a little bit harder with this dip.
You had great suggestions for sprucing up my Mexican Black Bean Dip. It was all about the garnishes: salsa, chopped tomatoes, cilantro, and tortillas were all great ideas.
This time I topped the dip with coconut bacon. (I will tell you about the delicious dip in a moment, but first: COCONUT BACON). This was not my first encounter with coconut bacon. I have tried it in many different iterations: lovingly inside a BLT at Aux Vivres, as a snack I brought to Burning Man courtesy of Phoney Baloney, and even a slippery, thick raw coconut bacon made from fresh coconut inside The Naked Sprout‘s BLT.
While I have made raw eggplant bacon before, coconut bacon had been on my hitlist for awhile. I even captured a picture of their ingredient list when I was at Aux Vivres. Definitely one of the benefits of them selling items to go. However, instead of using their ingredient list, I ran with Julie’s recommendation to add smoked paprika to the recipes floating around the web. It worked for the raw eggplant bacon so I was quickly sold on her smoked paprika pitch. It did not disappoint and I liked it better than anything else I had tried. The fact that it made so much is great because we are going to enjoy this for awhile.
But don’t let me distract you from this dip. A cheesy chickpea spread with smoky undertones, it was a fun salty snack I served at our tamalada. We had some delicious chips that needed a dip and this was a great choice. Everyone approved and Rob is adamant about bringing it back into our dip repertoire. I won’t stop him.. and to give him due credit, I only crafted the recipes, Rob executed them with finesse… and then I cobbled together some photographs. :)
With the Superbowl, Academy Awards and the Olympics on the horizon, this may be the dip-friendly part of the year. If you would like other delicious dips, consider these, too:
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.
I couldn’t let Rob be the only one having fun with soy curls. At first, I wasn’t sure what to make, but once Rob showed how easy it was to add to a dish, I kept thinking of new ways to use them. It is all about the play of textures, since any saucy dish will lend well to adding flavour to the soy curls.
While the original recipe called this goulash, I think it is more similar to paprikash. Paprikash and goulash are both Hungarian stews, but I have gathered that goulash usually includes more vegetables (carrots, parsnips, potato, peppers, etc). Of course, my favourite part of paprikash were the dumplings. I have no idea how to spell it, but we called them “nokola”. My google kung-fu has brought me to this recipe for Hungarian nokedli, which looks similar, although they are smaller. My “nokola” are basically oversized spaetzle.
This was a fun, delicious paprikash stew. Smoked paprika with total tomato goodness (canned tomatoes, paste AND sun-dried tomatoes) create a luscious base. I had no red wine, and I thought Marmite would have been a good substitute since I loved it in my Beefy Mushroom and Cranberry Stew. However, with no Marmite here, I devised a fun substitute: miso and nutritional yeast. I figured it was that umami we were after and it worked! A touch of balsamic vinegar added a sweet-sour-acid thing. The soy curls were akin to thicker meat strands, but there were also white beans and thicker slabs of red pepper. This really brought me back to eating paprikash and dumplings as a child.
I found my inspiration for this dish from Mouthwatering Vegan. Lets just say the original recipe seemed a tad too complex. Unnecessarily complex, for my liking. Have I become a cantankerous kitchen curmudgeon? I don’t think so… I kept this as a one burner, one pot dish (along with something to soak the soy curls). Miriam says it is quick and easy to prepare, but I cut out the hour baking time. I am sure sauteeing the red peppers separately would be nice, too, but I streamlined that step, too. I imagine one could even rehydrate the soy curls in the stew, but I am not as familiar with them to know how that would work.
Are you one to make changes to speed up making your meals, too? And do I have any European dumpling experts that know what I am talking about??
This is my submission to Deb for this week’s Souper Sundays and to this month’s VegCookBook Club for Mouthwatering Vegan. Next month’s VegCookBook Club is all about Isa Does It. Feel free to share your eats from the cookbook and enter here for your chance to win your own copy of Isa Does It! (more…)
Rob and I have been trading stories. He has been back in Canada for the last two weeks. He is hitting up all our old haunts, new joints (I knew he wouldn’t be able to resist the vegan boston creme donuts and other treats at Through Being Cool; he’s already tried the Toronto’s crookie (cookie-croissant hybrid) and scouting out Toronto’s cronut, too) and getting ready to spend time with his family for Thanksgiving. I am willing to bet most of my readers know Canadians celebrate Thanksgiving almost a month before the Americans, but if not, let there be no confusion. Canada’s Thanksgiving is on Monday. :)
This is a dish Rob made before he left. He is much better at tackling his recipe hit-list than I am. Possibly because it is shorter. While in Bend, Oregon, we discovered a restaurant with delicious food. For me, I adored their tempeh reuben salad (recreating it is still on my hitlist!) and Rob was adamant about recreating the sloppy joe sandwich.
While I have made Sloppy Joes with TVP, which I served overtop roasted sweet potatoes, I shared Isa’s recipe with Rob. With the extra spices, I knew he would really like it. Rob really liked their sandwich because it was served with a brioche bun. He looked around a bit but wasn’t able to find something in Houston. That did not deter him.
I no longer remember what protein this resto used for their sloppy joe, but Isa’s called for seitan which we didn’t have. Instead, Rob experimented with another Portland find: soy curls. Soy curls totally deserve their high praise. Similar to TVP in that they are a dry soy product, they not as highly processed. Soy curls are made by cooking, then drying soybeans, whereas TVP has been processed to become defatted. Their fun shapes are akin to pulled meat. I bought a bunch in bulk while in Portland and wish there was a local supplier because I know we will use them up quickly.
In any case, Isa’s recipe did not disappoint. She called it jerk-spiced sloppy joes, but the flavours were more muted. When I think of jerk, I think of bold flavours. Instead, this was tame. Nicely flavoured and palatable for the masses. The Caribbean flavours of allspice, cinnamon, and paprika were present and made for a lovely tomato sauce. Rob amped the sweet sauciness by adding red pepper paste. Lime juice balanced it nicely.
The second component to the dish was coconut creamed spinach and kale. Spiced with star anise, the Caribbean flair persisted. Instead of the brioche bun, Rob used a paratha to eat this. Mainly because that’s what we had in the freezer. This is a fusion household. Indian-Caribbean-American in one wrap. Use whatever vehicle you’d like. :)
While this recipe seems almost as elaborate as Rob’s epic Jackfruit & Kimchi and Sweet Potato Poutine with Tofu, this one didn’t take nearly as long to cook. Start to end was around an hour, which is a good thing since Rob has proclaimed this as a Rob’s Repeater Recipe.
Have you ever tried soy curls? What did you think?
I think my pantry-purge has been going the wrong way. I am no longer accumulating new esoteric ingredients but I struggled with whether or not to replenish my staples. Could I live without chickpeas for a few months? Absolutely not. Miso? I replenished that, too. What about olives? I think I could manage olive-free for 6 months. Artichokes? Well, the best artichokes come from the freezer case at Trader Joe’s so I am excited to wait for those. The plan for now: use up the less-loved ingredients. The ones I can part with for a bit of time.
Now I can strike these from my pantry: artichokes and olives. What could have been a boring vegetable stew was helped with said pantry items. Olives add the salty punch to this spring-like tomato stew with red pepper, mushrooms, artichokes and spinach.
Sometimes I have limited enthusiasm for ingredients that have been stashed at the back of my pantry. Or I only have a limited repertoire for said ingredient. Olives and artichokes are not that wacky, but I am looking for ways to use fun things like kelp noodles, capers, jackfruit, assorted flours (chickpea flour is our staple but I still have some coconut flour, tapioca flour, rice flours and vital wheat gluten), puffed quinoa, dried fruits and nuts. And let’s not forget the things in my freezer: herbs, chopped veggies and fruits, tempeh, and frozen meals ready to go.
Do you have a big pantry or have a select collection of favourite ingredients in your pantry? I personally believe that a well-stocked kitchen makes for a well-prepared cook. It makes cooking easier and fun.
This is my submission to Deb for this week’s Souper Sundays, Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y..
Vegan propaganda: I try not to spread too much of it.
If you read my blog, I think you’ve already accepted that vegetables are good for you and are ok with the lack of meat and dairy in my meals.
But I will share this fun video anyways, because I thought it was flipping awesome. I’ve watched a few documentaries about veganism and I am usually left with a bitter taste in my mouth, wondering about the accuracy of the science and experiences presented. The prolonged juice fast in Fat, Sick and Nearly Dead creeped me out. The main study in Forks over Knives, The China Study, was not convincing for me. Vegucated was cute, following 3 people on a vegan challenge for 6 weeks, though.
But this video? I loved it! Made by Dr Michael Gregor, the physician behind NutritionFacts.Org, he presents how a vegan diet affects the top 15 causes of mortality in a very engaging way. I know the clip is almost an hour long, but it is an hour well spent. If you watch it, please let me know what you think. For me, it reinforced continuing with a plant-based diet for health reasons. :)
In the spirit of nutritarianism (coined by Dr Fuhrman, describing those who consume foods based on their higher micronutrients and shun refined oils, sugars and salt), I decided to make The World’s Healthiest Tomato Sauce, as proclaimed by Amber.
This was a chunky tomato sauce like no other. Filled to the brim with vegetables. All sorts of veggies, it was a lovely clean-out-my-fridge kind of sauce. I am probably the only person with a random vegetables, like a solo leek, beets, carrots, broccoli stems and mushrooms, hanging around for no good reason. Granted, this is a very flexible sauce so work with what you have. Amber suggests not omitting the olives, though. They add both the salty and fatty components from a whole food (instead of a refined oil product). The tempeh is eerily similar to chunks of meat. The nutritional yeast adds a cheesy hint, as if you had already stirred in Parmesan cheese. But the funniest part of the sauce is that it was more a fluorescent-red, courtesy of the pureed beet.
You might think this sauce would take forever to prep, with so many veggies. However, the food processor does that majority of the work. The directions look lengthy, but you’ll see a theme: chop veggies in food processor, add to the pot and stir. :)
I actually really liked this sauce. It tastes healthy yet hearty while still feeling light. Would I serve it to omnis I wanted to impress? Probably not. They would probably think I was pulling a joke on them. But if someone made this for me, I’d be thrilled. I’d also have a lot of sauce to last for many meals. Freeze some for later, or relish in eating it a few times a day. :)
I believe that moderate amounts of oil, sweeteners and salt are good for you. Fats are definitely important, especially to absorb nutrients from other foods, but they can also come from avocados, nuts and seeds (and soy). I plan to incorporate more of these “healthy fats” into my foods.
What do you think about nutritarianism? Oils vs healthy fats?
When I photographed this, I was worried it may look eerily similar to the Red Lentil and Spinach Curry (Vegan Tikka Masala). Red lentils + tomato + spinach… This one has carrots, isn’t as red and is more soup-like than the curry, though. I think they look reasonably different, so trust me I am not recycling photos! No lost photos for this dish…
In truth, it was the success of the tikka masala that had me throwing bountiful fists of spinach into yet another red lentil dish.
I have made the traditional Turkish red lentil and bulgur soup before, having learned it while travelling in Turkey. A humble, yet decidedly filling and nutritious soup, it was one of our favourite meals on our trip, especially when we learned how to cook it ourselves. This version, courtesy of Turquoise, is billed as a humble peasant soup. The lentils must make it peasant-like because there is nothing bland about this. I love the addition of two different kinds of smoked paprika and cumin (I did not stifle the full amount of smoked paprika and it was ok!). I added in the spinach, because, well, I had tons of it and it is easy to incorporate into thick soups. However, the best part of this soup, is the finishing spiced oil. I am used to this in Indian dishes, which is called a tarka, when spices like cumin, coriander, garlic and ginger can infuse oil that is added at the end of the cooking. This isn’t an Indian dish, so dried mint and smoked sweet paprika are fried at the end to permeate the oil. It was actually very pretty when drizzled over the soup. Sorry, you guys got photos of leftovers! Have no fear, the leftovers tasted as good with the tarka already stirred into the soup. :)
Do you use the tarka method for your cooking? Outside Indian foods?
So Rob is gone and I am out to play!
A few years ago, I read What We Eat When We Eat Alone by husband and wife team Deborah Madison and Patrick McFarlin. I was so fascinated by their stories that I wrote my own series about eating for 1. At the time, I had been living by myself for over 6 years (plus another 4 years I lived with roommates). I was fascinated by what people ate when not with their significant other. Truthfully, I don’t really modify my habits too much when Rob is away. I try to stay on track.
However, I emailed Rob about being influenced by the Bad Idea Bears (bonus points if you have any clue what I am referring to). After going to the gym, I was so energized post-shred that I went grocery shopping. My email to Rob:
The bad idea bears helped me reason out why I should buy 8 lbs of chickpeas for $5, spinach (3/$2), baby bok choy (79c/lb), lots of bananas (29c/lb), grapefruit (4/$1) among other things. I bought you some rolled oats, too. :-) oh, and some yogurt (it expires in April so you are still good post-SXSW).
I know my Mom is shaking her head. I thought about it, too. I reasoned it out. Our chickpea stash was getting low!! I am on a chickpea phase! The other beans will not suffice! They are on sale! They will keep. I will eat them. I want my chickpeas!
Plus, my Mom gave me a nice balsamic vinegar for Christmas, so I need chickpeas and greens to eat through that! ;)
(I am thinking about depleting my pantry…)
So now I have lots of chickpeas and lots of greens. Which is better than a case of beer, right? (Rob thought so, too).
You may have noticed I am posting more and more simple recipes. This is possibly one of my easiest recipes (the broccoli was an afterthought, so the hardest part is chopping the broccoli). In a saucepan, put all your ingredients and make a balsamic reduction with a touch of tomato, garlic and lemon. Within a few minutes, it glazes the chickpeas with a sweet-tart sauce. The original recipe called for ketchup, which I replaced with tomato paste and sweetener. The quality of your balsamic vinegar will dictate how tart it will become and how much sweetener to add. Taste as you go. You could just make the chickpeas, but I found the broccoli to be a perfect match, sweet and crunchy, to balance the strong balsamic reduction. Next time, to make this even easier, I may just whip out my mosto cotto instead.
I am loving the conversations from the last post about the evidence surrounding eating a Mediterranean diet. The New York Times wrote a follow-up article that summarizes my feelings pretty closely: there is a surprising lack of evidence for nutritional recommendations. While in medical school, I remember being taught that the only thing shown to keep weight loss on long-term was bariatric surgery. Perhaps that is because the proper studies have not be done. To be fair, I learned the DASH diet with was better than any single medication to reduce high blood pressure. Hopefully, the flurry of interest from this past study will propel researchers to investigate plant-based whole foods eats. The New York Times suggested a vegan diet is not a long-term option, but I disagree.
Onwards with another Mediterranean meal? Vegan AND delicious? :)
I love it when I know it is going to be a good week. By Sunday, after I do my batch cooking and a bit of taste testing, I have a good idea how my meals will be for the week. Flops or wins? I never seem to know with these Random Recipes.
This one was a big win!
Dom pushed us to randomly pick a recipe from our (physical) recipe pile. I still like to print out my recipes for the week and sometimes throw in bonus recipes if there is empty space on my page. While cleaning the kitchen table, I decided to tackle one of my recent but neglected clipped out recipes.
Sometimes I am blown away by the simplicity of good food. I wasn’t expecting this to taste so good as it did, so I was pleased to have such great tasting lunches all week.
This recipe was for a ribollita, an Italian peasant soup featuring vegetable soup with day-old bread. Most versions use leftover vegetable soup, but here we create a complex soup simply from roasted vegetables. Roasted fennel was new to me, but I really liked the medley from roasted red peppers, zucchinis, carrots, mushrooms and onions. White beans add bulk and the giant corona white beans were a perfect match to the chunky vegetables. Sliced cabbage added an almost noodle-like feel with some structure to the vegetable soup. I added both tomato paste and red pepper paste to the broth simply because I was too lazy to open a new can of tomato paste. I really liked the deep flavours from both pastes, but feel free to use only tomato paste if that is what you have on hand. I omitted the bread completely, so I doubt this is still a ribollita proper, but it sounds like a wonderful addition for this hearty soup.
Which soups are warming your belly this winter?
One of the things I liked about Vegan For Life is that there are recommendations supported by science. Two servings of fruit are good and just 2 tsp of oil a day is a good idea. And that whacky TVP? It isn’t as scary as you may think. It may be a processed soy product, but it is basically defatted soy flour that is high in protein. A varied diet is more important. Everything in moderation is ok.
This may or may not have given me the nudge to use up the last of my TVP that had been languishing in my pantry. I bought it planning to make Cara’s Pumpkin Gingerbread Protein Bars, and then bookmarked Laura’s Squash Breakfast TVP and Maple TVP Oatmeal but happy I eventually settled on making these TVP Sloppy Joes.
Not that I grew up eating Sloppy Joe’s. I don’t think I have ever eaten the real thing, but I know this tasted good. A sweet tomato sauce accentuated with Worcestershire sauce, mustard and liquid smoke. A bit sweet for me with the added sweetener, so I suggest not adding it until the end to see if it needs it. The TVP confers a granular hamburger meat texture. I am thinking mashed lentils could be a good substitute next time.
Instead of the standard bun, I piled the sloppiness overtop a roasted baked potato. Paired wonderfully.
What do you think of TVP?
Here are my other meals with TVP: