In our minimalism, we have made it difficult to host big parties. Unless it is standing room only or BYOC (bring your own chair). For now, we’re maxed out at 4. You see, we only have 2 kitchen chairs. When we move our table next to the couch, we can fit another 2 people. It actually worked pretty well for curry and games last weekend.
We have a large curry repertoire, but decided to play it safe and serve our favourite: Dal Bhat. Like most curries, this one tastes even better as leftovers, giving us the perfect excuse to make a big batch in advance and keep leftovers for the rest of the week.
I still haven’t figured out what makes our Dal Bhat a Nepalese specialty. When our friend travelled to Nepal and hiked up to Everest base camp, she told us our dal was superior to anything she ate there. Dal bhat translates into lentils and rice, and it could be spiced in any matter. Random vegetables are also added.
Before I left Toronto, I spotted this curry: a Nepalese curry with toor dal. I wanted to use up the last of my toor dal before the move and it looked perfect. I really enjoy the creaminess of toor dal and this curry had many of my favourite spices also found in our version of dal bhat, including cinnamon, cardamom, ginger, and garlic. Is that what makes it Nepalese? No cumin or coriander, but this one includes tomatoes which I added to the tarka and cilantro as an (optional) garnish. How could this not taste good? Trust me, it was spot on delicious.
Have no toor dal? Red lentils or split peas would be good substitutes. Have toor dal and need more ideas? Here are other curries with toor dal:
Cumin-Scented Pigeon Peas with Mango from 660 Curries
Plantain, Cabbage and Coconut Curry with Split Pigeon Peas (Indian Cabbage and Plantain Kootu) from 660 Curries
Butternut Squash, Coconut and Lentil Stew (Aarti’s Indian Summer Stew)
Mixed Lentil Stew from Flatbreads & Flavors
Have you checked out some of the other blogs on the Great Vegan Bean Book Blog Tour yet? I keep bookmarking more recipes to try. I feel like the majority of the cookbook is earmarked, to be honest.
I thought it might be nice to cook up a bunch more of the recipes and let you know how they were.. but then I made my second dish and decided to not delay my post any longer. The beans were fabulous.
Everyone has their go-to baked bean recipe. I did not grow up with baked beans, so I keep trying out new versions. Mango BBQ Beans are one of my favourites, but I also enjoyed the robust Slow-Cooked Nova Scotian Baked Beans with blackstrap molasses and pumpkin seed butter.
Like the Mango BBQ beans, these apple baked beans are simply simmered on the stovetop. They are also sweetened with fruit and since I used pureed canned tomatoes instead of tomato sauce, the sauce was lighter. A dash of molasses, Dijon mustard and apple cider vinegar make a complex sauce which is also flavoured with rosemary, thyme and smoked paprika. Weird, but it works. Very, very well. The beans probably do not need such a long simmer, but I decided to go a bit lazy with my food prep. Since I had Macintosh apples, which turn to mush when heated, I thinly sliced them. Thus, I had to wait for the slices to turn to mush. If you have an apple that keeps its shape, you will need to chop it up more finely.
Most bean-centric dishes make good leftovers, but I loved these beans cold, too. I served them on top of fresh baby spinach for a nice, light meal.
Zucchini “Meatballs” and Tomato-Curry Sauce with Almond Parmesan (aka Vegan Indian Spaghetti and ‘Meatballs’)
I used to wonder if my Indian dishes were up to snuff. It has been so long since I had been to an Indian restaurant, that I have nothing for a comparison. I usually rely on Rob’s opinion, who eats out more than I do. While on my many travels last year, I stumbled upon a highly rated Indian resto that had quite a few vegan options. I helped myself to the vegetarian platter and while I ate it, the only thing I could of was that I could make better Indian food at home. Not that the food was bad; only my curries are much better, if I may say so myself. Rob has taught me well. Furthermore, I can control the level of spiciness and the amount of added oil (no deep-fried belly aches), making dishes that are truly perfect for me.
Another advantage of cooking Indian at home is that you can go totally crazy, too. Crazy in the foodie-sense, of course. Have you ever seen an Indian dish with noodles? Italian meets Indian. Sounds like a perfect description of Joanne, who shared the lovely recipe.
Here, we have spiced zucchini and chickpea meatballs (aka kofta) that are baked, not fried. They are served overtop a tomato-curry sauce. The next question was what to serve this with. You could go with rice to return to the Indian base, but Joanne served it with polenta. I wanted to continue with the Indian spaghetti theme. Therefore, I used zucchini noodles and made a raw almond parmesan topping. Cooked meets raw. Zucchini on zucchini. Craziness, pure craziness, I tell you… but all in a good way.
If you think I am just tooting my own horn, I urge you to try our favourite Indian dishes and decide yourself:
Nepalese Mountain Lentil Curry (Dal Bhat)
Split Pea Dal with Ginger and Lime
Indian Lentils with Spinach (Dal Palak)
Plantain, Cabbage and Coconut Curry with Split Pigeon Peas (Indian Cabbage and Plantain Kootu)
Cumin-Scented Pigeon Peas with Mango (Mango Curry with Toor Dal)
Indian Roasted Eggplant and Tomatoes with Chickpeas (Baingan Bharta with Chickpeas)
Indian Eggplant and Lentil Curry (Dal Bhat Meets Baingan Bharta)
Butternut Squash, Coconut, and Lentil Stew (Aarti’s Indian Summer Stew)
Cauliflower, Spinach and Chickpea Balti
Indian Chickpea and Collard Roulade with a Tomato-Mustard Sauce
Malai Koftas with Chaat Masala
Baked Lemon Cilantro Pakoras
I have been reducing my sodium gradually over the past year and my sodium culprits are not table salt itself; instead it is soy sauce, miso and sauerkraut. Because of that, I still eat a lot more sodium than my parents. Packaged foods use salt as a preservative, thus canned and prepared foods generally contain more sodium. But Ravi’s soup is supposed to be homemade. He shared his (healthy) recipe. The numbers just don’t add up. Thus the culprit must be over-salting (and the red curry paste).
While Ravi suddenly passed away a few months ago, he leaves behind a quaint resto chain which serves delicious soups and sandwiches. I haven’t been in a (very long) while, but it was a sure-fire bargain on Friday evenings when everything was half-priced before they closed for the weekend. I remember one of their soups of the day, an uber delicious butternut squash soup with lemongrass that I wanted to recreate but it has since become a distant memory.
Another one of Ravi’s soups on my ‘To Make List’ has been his Curried Red Lentil and Apricot Soup. I would categorize this as the other kind of Indian food. If I have to tell you this is a curried soup, then it isn’t from India.
However, it has all the components of a great Indian dish: red lentils, tomato, a touch of coconut milk, garlic, ginger and curry powder. The dried apricots are what hold me from thinking this is an authentic Indian dish, but they work really well here. Chopped up in small pieces, you get bursts of sweetness that complement the savoury elements of the rest of the dish. Creaminess comes from the red lentils and just a hint of coconut milk. This soup is more sweet and bright than the cumin-scented pigeon pea soup with mango that I adore but it likely depends on the curry powder you use.
I know the dried apricots seem so odd, but they work surprisingly well. For some reason, their sweetness permeates the soup without being too overpowering. The leftovers were even better as the sweetness subsided slightly. Dried apricots can pack a bona fide punch of taste, so if in doubt, use less dried apricots.
Straight from their menu, though, this curried red lentil and apricot soup is so easy to make, it behooves you to make it yourself.. and with a lot less sodium.
This is my submission to Deb for this week’s Souper Sundays, this month’s Everyone Can Cook Vegetarian for orange foods, and Little Thumbs Up event, hosted by Eats Well in Flanders, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.
What is the most underrated herb?
Some herbs get all the love: basil, thyme, rosemary, oregano and mint were easy picks when I started my herb garden a few years ago. I also planted sage last year since it was easy to grow, while still mostly unfamiliar. I also really enjoy lemon verbena, although I only ever used it as a tisane (it would make delicious ice cream, though).
Sadly, most of my herbs died over the winter, despite living in the warm comfort of our kitchen. One plant was hardy enough to survive our kitchen winter and popped its head out again: chives. And despite growing them for 3 summers, I rarely used them in my cooking.
While I caved and bought some new plants last month (it was Red Russian kale! and basil!) at my local grocer, my basil has not yet grown enough for a harvest just yet. So, I improvised for this recipe. A chunky yet creamy tomato mushroom sauce. Yes, fresh basil would be delightful. I compromised. Instead, I used dried basil and added fresh chives. (I thought perhaps some pesto could substitute for the fresh basil but my Mom suggested going with the chives instead).
My Mom did not lead me astray: it was very good. This is a quick-and-easy chunky tomato sauce, with big chunks of tomato, chopped mushrooms and giant corona beans that I snuck in at the last moment. Just like when I made The World’s Healthiest Bolognese Sauce, nutritional yeast added creaminess with a hint of cheesiness. The dried herbs worked well and the chives gave a different twist to the sauce. Next time, though, I may try the tomato-pesto sauce, too – it isn’t a novel idea.
Although I wanted to serve this with soba noodles, the sauce was too chunky for such delicate pasta. Instead, I pulled out a chunky noodle. We have tried a few bean-based pastas, but this was a different brand and a different bean. Made with chickpeas but still fusilli, though. A fun shape and it worked well with the sauce.
I am a sucker for beans.
While I have a pantry filled with heirloom specialty beans from Rancho Gordo and Kalustyan’s, I still keep finding new-to-me beans. During a cycling trip last year, a few friends and I cycled up to Woodbridge, and wound up at an Italian grocer for lunch. I perused the aisles for my lunch. Even though it was Italian, I had a brown rice veggie avocado sushi roll and an apple but I also discovered a new bean: Tondini beans (also known as burrini beans or pea beans). A small white bean in a glass jar. Perfect for a traveller: no need for a can opener and the cap could be screwed back on if on the go. I brought it back home and a few months later, I decided to bust them out for a salad.
However, when I opened the jar, they were sitting in a funny gooey jelly. A lot of the beans had split open, likely releasing their starch and gelling the liquid. I didn’t think the road that THAT bumpy on our ride. I typically cook my own beans so I don’t normally run into this problem… so how to use mushy beans?
Scramble! A breakfast scramble… although more of a brunch or breakfast-for-dinner sort of meal. Perfect anytime, if you ask me. Definitely one of my favourite meals lately. The Tondini beans were nice and small, similar to flageolet beans, but more fragile, lending well to a scramble. The beans are simmered with onions and garlic, along with tomatoes and spinach as familiar breakfast omelette toppings. Similar to my chickpea and tofu-tahini scramble, but lighter and more cheezy from the nutritional yeast. Black salt added the eggy flavour.
Beans for breakfast, I could get used to this.
Have you ever had a problem with mushy beans?
Power of beautiful food?
I adore Gena’s blog Choosing Raw, where she shares gorgeous food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to try.
So around the time of my food funk and arugula excess, I was propelled to the kitchen with the promise of beautiful food. Gena shared a drop-dead gorgeous salad with mizuna and tempeh with a mustard-miso dressing. I had enough gusto to make the dressing and bake some tempeh. Less inclination to go to the store to buy cabbage, snow peas and cilantro. So, I tossed it with the arugula and some cherry tomatoes and cucumber.
It did not matter because the star of this salad was the dressing. Oh my gosh, it was so good. A hefty dose of miso, a strong background of mustard with a sweet sourness from Meyer lemons and maple syrup, this dressing had a lot of bold flavours that became downright addictive. The tempeh was very basic and could be used for most meal salads since it was not strongly flavoured.
By the time I finally got around to acquiring some cabbage, I think I hate half the cabbage with this dressing alone. I just kept returning for more delicious salad.
Here’s to beautiful salad!
Have you tried Gena’s recipes? What are your favourites?
Comfort means different things to different people. A warm hug, a friendly email, a cheery phone call.. or wallowing with an ice cream sundae and warm apple pie. I try not to do the emotional eating thing but sometimes a big salad just won’t cut it. But can chocolate really overcome the worst blues? No.
I know some of you think I am nuts… some holier-than-thou soul who can shun the desserts and treats. Well, let me assure you that I am not immune. Trust me, there are enough vegan desserts that can keep me entertained and gluttonous. But sometimes, you just need something more.
A great way not to get suckered into buying treats is not to shop at standard grocers. This also means it can be more difficult for me to indulge if I want.
After writing the first part of my exam, I planned to do grocery shopping. It all made sense: I had neglected all foodly things earlier that week and it was time to restock. My exam also happened to be close to my favourite ethnic grocer. Score! I had no list, no recipes, no agenda – time was spent on studying pathology, not recipes. However, after that exam, all I wanted was comfort. I wanted to wallow in some chocolate.
My favourite grocer is filled with all sorts of fun, cheap produce: grapefruits, many different kinds of mangoes, baby bok choy, Asian mushrooms, cheap fresh herbs. I wanted to splurge. I wanted something decadent. Chocolate, anything remotely vegan and dessert-like. Um, yeah, no. Nothing here at all. The nuts didn’t appeal to me… and my splurge? Two pounds of baby arugula for $4. Two pounds doesn’t seem like a lot but it was two big clamshells worth of arugula. Was it a splurge? Yes, because I did not think I could eat that much arugula and I thought to myself: I should not be buying this. But it was no decadent splurge.
So, on my way home, I stopped by my favourite resto in Toronto, Belmonte Raw. In spite of improving their hours, because they are on the other side of town, I have not been in a long time. So this was my treat. I had no appetite, but I was salivating just wondering what their specials would be for the day. I needed some comfort. I ended up ordering a comforting smoothie and a raw burrito. I have raved about their raw burrito before, but this one left me flat. This version was only half of a burrito with a side salad. The smoothie was also lacklustre. I wanted more!! I decided that my taste buds could not be comforted at this point. They were beyond repair. My appetite could not be perked up and trying her sinful chocolate thimbles would likely not help the cause.
So I moseyed home. With my 2 pounds of arugula. But no interest in cooking or eating (let alone photographing and blogging). A good night’s sleep and an empty fridge partially motivated me to try something more than oatmeal in the following days. Cooking, instead of studying, seemed like a better idea to me, too. Dal bhat or creamy broccoli dal would have been a delicious comfort meal but now I had that arugula to eat.
I quickly realized that if I wanted to eat through the arugula, it would have to be cooked. Thus lemony arugula nests were born. This actually turned out much better than I anticipated. Considering nothing seemed to taste good to me, and I really liked this, that says a lot! It was also fun because it was a very simple recipe.
I used JL’s recipe as a guide. She simmered Italian-spiced tomatoes with olives and beans. I simmered tomatoes and white beans and added in a bunch of herbs that seemed Italian: marjoram, fennel seed and lemon pepper. It worked! The tomatoes were light and fresh with flavour, and I only simmered it for 10 minutes as I tended to the arugula. For the arugula, I misread the directions and lightly steamed it with some broth and garlic, and then doused it in lemon juice. Contrasting the two components was good. Lots of greens. Lots of beans. And I really don’t think the photos do it justice because I think it was even prettier in person… and surprisingly enough, leftovers were good, too.
What is your comfort food? Surprised mine includes beans? Shocked chocolate couldn’t suffice? I think having a delicious bowl of good food definitely helps…
It is hard to believe that just two years ago, in preparation for cycling to/from Ottawa and Kingston, I was already training by cycling to/from Toronto and Kitchener-Waterloo. Our friend was hosting their annual Cinco De Mayo party so I packed my pannier and cycled over. That’s 120km one-way. This year, due to snow and rain, the long cycles haven’t progressed as well. Thus, the trip has been modified to be 70km one way from the train station.
While the party is happening again this year, and I have signed up for Rideau Lakes, I am trying to balance my time between cycling and studying. Studying is winning. Cycling can wait. Passing my exams cannot. Two years ago, I cycled with my buddy, Sue, while Rob stayed at home to study. This year, Rob is cycling with Sue, and I am staying home to study.
Cinco de Mayo was still on my mind, though, as I made these Mexican-inspired almost raw chili salad wraps. I could easily whip these up in Kitchener, had I decided to cycle over myself.
One of the things I love about raw cuisine is that the flavours (usually) pop. Just think of garlic – raw garlic is potent, cooked garlic is muted and slow-roasted garlic is even more mellow.
With a higher emphasis on proteins lately, one thing raw meals lack are good sources of protein. Sure, you could sprout grains and beans, but I don’t really like them as much as their cooked counterparts. That’s probably why I don’t see many recipes for sprouted legumes. “High protein” raw meals usually mean lots of nuts and seeds, which also come with more fat than protein.
In any case, I thought to myself: lets combine the best of both worlds.Beans and flavourful sauces for a high-protein fix. I actually got the idea after Gena posted Brendan’s recipe for a cold chili. Basically all the foundations from a regular chili are combined to make a satisfying dip. It is quite versatile: heat it up to make a regular chili, serve it with chips as a dip, place overtop your favourite green as a salad or place inside Romaine lettuces as a chili salad wrap.
In my study gusto, I appreciate super quick meals. Open a can of cooked beans (I used a canned bean medley), empty out a can of tomato paste, chop up some tomato and green onions and season with chili powder, cumin and lime. Of course, the raw garlic pops out for you, too. It tastes best after a marinade, which means leftovers are just as good, if not better.
As you know, I am a cookbook junkie. I have a lot of cookbooks and trying to wean myself from my cookbook library before our move. Last year, I picked out my top 10 cookbooks to move with me, but I may have to revise that list as I have discovered new favourites. Even more scary is that I have partially migrated to electronic cookbooks. It makes it easier to amass a larger collection. I still prefer leafing through a hard copy, but an electronic version is ideal when space is at a premium.
Considering my cookbook love, I was ecstatic when asked to review a new raw cookbook: Annelie’s Raw Food Power. No stranger to raw cuisine, I surprisingly do not have that many raw cookbooks. This is a gorgeous cookbook, with colourful photographs accompanying every recipe. The dishes are typical raw cuisine style, with recipes for smoothies, salads, snacks and mains like raw pizza. She also includes a lot of recipes for teas/tisanes.
Annelie developed the recipes while in Costa Rica, and as such, the recipes use a lot of tropical fruits (bananas, mango, pineapple, watermelon) but also more common ingredients like zucchini, tomatoes, apples, nuts and seeds. Superfoods like chia seeds, goji berries, probiotics, maca and lucuma are often used, too. These ingredients are not new to me, but Annelie surprises me further with recipes calling for purple corn, mucuna, ashwagandha and shatavari powders, of which I have yet to encounter. Like most raw recipes, the majority of the dishes are quick and easy. The recipes call for typical raw equipment: blender (preferably high-speed), juicer, dehydrator, and spiralizer which not everyone possesses. In short, this is not a cookbook for someone dabbling in raw cuisine, but good for those familiar with the ingredients and equipment. (Of note, the index is very subpar, listing recipes by title only, not ingredient).
While most of the recipes seemed familiar to me (guacamole, spiralized zucchini with nutrient-dense pasta sauce, avocado and strawberry salad, raw lasagna), I opted to try something with a bit of a twist: Quinoa, avocado and tomato marinara wraps, especially since I was reminded how much I enjoy lettuce wraps.
I’ve tried raw quinoa before (basically quinoa soaked for a day) but prefer to use cooked quinoa. Uncooked raw/sprouted grains and legumes kind of go thump in my tummy. The quinoa is dressed with a rich flavourful tomato sauce which I unrawified by substituting red pepper paste for the optional red pepper. This is then placed in a Romaine leaf and topped with avocado for a delicious wrap. I found it was best to add the dressing just prior to serving since leftovers became dry.
While I still have a few recipes earmarked to try (beet and mint chocolate chip dip, oh my!), I am giving away a brand new copy of Annelie’s Raw Food Power to a lucky reader. For a chance to win, just leave me a comment by April 25, telling me about your favourite raw dish you’ve made.
Most people probably roll their eyes when they hear you have dietary restrictions. I know my food choices can be a pain in the butt for some people but imagine combining it with other allergies and restrictions? I have a friend with a severe allergy to sulphites, another friend who won’t eat nightshades and beans and I recently met someone with some crazy diet for interstitial cystitis and I could only remember her telling me she eats no spices. I love trying to find meals we can enjoy together, though. I think the worse was when I was trying to find common meals I could share with my grandfather who needed a low potassium, low salt, and low cholesterol diet. The low potassium part made it the most challenging since he couldn’t eat any whole grains, beans, nuts or seeds which are my protein sources. Meal planning is like a fun puzzle for me although others probably find it a headache.
Recently I was asked to suggest meals fit for entertaining. Not usually a problem, because I keep a list for myself in case I forget. However, there was a caveat: no garlic, no onions, no leeks, no shallots, no green onions (no alliums). I know there are multiple reasons to avoid them (including those who are doing the FODMAPS thing), but they continue to be a staple in my diet. More than just aromatics, they have a lot of health benefits, too.
Never daunted by a special diet request, I mustered up a few suggestions (Raw Zucchini Alfredo, Raw Tacos skipping the onion in the salsa, Thai Tempeh Wraps with a Mango Ginger Sauce, Sushi Salad Bowl with Avocado and Asparagus, among others with minor modifications). In the end, Ellen made my
Vanilla Sweet Potato and Kale Curry and it received high praises from her and her guests (YA!).
The request planted a seed in my head, though. What kinds of meals are naturally free from alliums? I know some people just don’t like chopping garlic and onion, and some Indian recipes call for asafoetida as a substitute. Thus, I looked through my Indian bible, 660 Curries, and while I didn’t pick a recipe with asafoetida, I picked one without onions and garlic.
Cooking without the typical aromatics meant we needed flavour from elsewhere: loads of savoury spices. Cinnamon, cardamom, cumin, coriander, all the good spices Indian curries are made from. The special spice, this time, was amchur/amchoor (mango powder).
I’ve used amchoor before in chaat masala used with Malai kofta and a warm chickpea and mango salad. It is made from dried green mangoes, conferring a sour tangy flavour, not unlike vinegar or lemon juice. Since I substituted tomato passata for fresh tomatoes, this is a very pantry-friendly recipe when you run out of even the most basic perishables (onions, garlic and lemons) and don’t feel like going grocery shopping when it is snowing in April (!). The cilantro does perk it up, but not necessary.
Anyways, in essence, you are making chickpeas cooked in a nicely flavoured tomato sauce. No fuss, you simply simmer then away for a while as you tend to something else. Like most curries, they make fabulous leftovers and I ended up enjoying them overtop fresh green spinach as a quasi salad.
Do you feel overwhelmed or welcome the challenge of dietary restrictions?
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?
With limited time, I have been trying to multi-task. Studying on the subway to work… picking up groceries after my weekend work-out… and even combining social activities with cooking. While still cooking the majority of my meals on the weekend, I have invited friends to come over and help cook. Cooking + friends = fun times! Leftovers are good for me, too! While I usually make 2 dishes and a dressing each week, I try to pare my menu down when friends are over. One dish only. Preferably a recipe I know tastes good.
This is another one of Rob’s Repeater Recipes. Whenever we see cauliflower on sale, this is what tugs at our tummies. Red lentils envelope chunks of cauliflower in this quick curry. Of course, what separates each curry is the specific spice blend and this uses Bangladesh’s signature spice mix: panch phoran (Bengali 5 spice mix). You might remember it from my Bengali Quinoa and Spinach Bowl with the simple combination of cumin, fennel, nigella, fenugreek and mustard seeds. For this version, I stole some cauliflower to make (Baked!) Lemon Cilantro Pakoras and swapped in additional zucchini.
I love it when Rob helps out in the kitchen, and he has really taken to sharing his Indian cooking tips with my friends. We’ve also made Dal Bhat and the Split Pea Dal with Ginger and Lime at other times, highlighting simple and tasty Indian home cooking. These are all lessons from Indian Cooking 101.. what will Indian Cooking 102 include?
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?
Sing along if you know the words:
I am Cow, hear me moo
I weigh twice as much as you
And I look good on the barbecue
Yogurt, curd, cream cheese and butter’s
Made from liquid from my udders
I am Cow, I am Cow, Hear me moo (moo)
I am Cow, eating grass
Methane gas comes out my ass
And out my muzzle when I belch
Oh, the ozone layer is thinner
From the outcome of my dinner
I am Cow, I am Cow, I’ve got gas
I am Cow, here I stand
Far and wide upon this land
And I am living everywhere
From B.C. to Newfoundland
You can squeeze my teats by hand
I am Cow, I am Cow, I am Cow
I am Cow, I am Cow, I am Cow!
Yes, an oldie but goodie from The Arrogant Worms. If you are unfamiliar with the song, you can listen to it here.
So, what do you think this post will be about? Funny Canadian singers? Cows? Not this time..
I recently went to a talk about the wheat craze from a gastroenterologist’s perspective. Gluten-free has become a hot topic recently, but what does it all mean? What is the evidence for removing gluten from your diet? If you have celiac disease, removing gluten is very important. Then there are those who are “gluten-sensitive”, who also feel better after they remove gluten from their diet.
People with irritable bowel syndrome (IBS), a functional bowel disorder, have difficulties with digestion. After ruling out other causes (you know, like parasites, celiac, etc), no anatomical cause can be found for their GI symptoms. In fact, the symptoms for IBS are so commonplace (bloating, abdominal pain, cramping, gas, diarrhea/constipation, mucus in the stool), almost everyone could think they have IBS. Oftentimes, IBS is not entirely related to GI choices: it is intertwined with stress and anxiety, and even panic attacks. However, it can also be related to medications, food choices and intestinal bacterial overgrowth.
Food choices, eh? What piqued my curiosity was the FODMAPS diet devised by those at Monash University. I get more interested in these so-called “diets” when there is a scientific rationale along with research to prove its efficacy. They postulated that certain foods produce poorly absorbed carbohydrates that are rapidly fermented causing excessive gas. They named them fermentable oligo-, di-, and mono-saccharides and polyols, aka FODMAPs. Studies have shown this diet to reduce IBS symptoms (the control group also responded very well, too). Some high FODMAP foods (fructans in wheat, onions, garlic and artichokes and galacto-oligosaccharides in legumes) are more likely to affect people, others may be related to quantity consumed and others may not affect you at all. It depends on the individual. The thought is to eliminate all high FODMAPs and then reintroduce them individually to document how they affect you and figure out how to ultimately modify your diet.
Which foods to avoid when starting? The usual culprits are listed: beans/legumes, wheat, milk and dairy, cabbage, alliums (leek, onion, garlic) and dried fruits. Psyllium should be in there, too! Others that surprised me included sugar snap peas, asparagus, artichokes, beets, cauliflower, mushrooms, pumpkin, apples, mango, watermelon, cashews and pistachios. Outside the whole foods world, artificial sweeteners are also a major culprit.
So what are the low FODMAPS foods? What should you choose instead? Tofu or tempeh, oats, rice, quinoa, green beans, bell peppers, carrots, cucumber, tomato, zucchini, bok choy, kale and spinach. For fruits: bananas, oranges, grapes and melons. And your nut/seed selection should be almonds and pumpkin seeds, but not too many. Agave could aggravate your belly but not pure maple syrup. A more comprehensive list can be found here and here. The list is also continually updated as they research more foods (ie, coconut and cocoa may be controversial).
Looking at my typical meals, it would not surprise me that people could experience gas after adopting a whole foods plant-based diet. Even after you have tried all the tricks to reduce flatulence from beans, other veggies (or fruit, or wheat or nuts) could be tipping your intestinal flora into overdrive.
Tummy needing a break? Try this quick stir fry with tofu and baby bok choy. The original recipe was for a cabbage stirfry but I am really enjoying baby bok choy lately (and cabbage is on the gaseous list). I wasn’t sure I could fit more bok choy in, so I only added 1 lb. However, it wilted more than I thought, so feel free to throw more in the skillet. Simmer the bok choy stems in a tomato sauce spiced with nutritional yeast and tamari with a touch of toasted sesame oil (the green onions and garlic should be omitted for those actually following the FODMAPS approach). It adds a touch of Asian flair to otherwise commonplace ingredients. The tofu adds your protein source. Your low-flatulence protein source. Either way, this was a delicious, quick and simple meal.
Any thoughts on gas? Or these gas-reducing strategies? Have you heard or tried the FODMAPS diet?
Thoughts on funny Canadian singers? The Arrogant Worms also have a song called Carrot Juice is Murder.