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:
While it may seem like I had a severe lack of down-time over the holidays, I was able to catch up on a few things on my to-do list. I caught up on the links Rob routinely shares with me, watched my share of movies, read a few books and cooked up a few bookmarked recipes. In the spirit of clearing out a bit of blogging backlog, I thought you may enjoy my favourite finds, too… so here were my linkable highlights:
1. 38 Life Lessons Leo has Learned in 38 Years.Great list. An old post, but timely in the spirit of the New Year.
3. 2013 World Press Photo Winners. I would scope out the travelling exhibit of jaw-dropping photography while in Toronto, but this year I savoured it online.
4. 2013 National Geographic Photo Competition Winners. Another fabulous collection of photographs can be savoured online. National Geographic rarely disappoints for awesome pictures, including this other favourite.
5. Time-Lapse Auroras Over Norway. Watch it. Love it. It brings me back to my vacation in Iceland.
6. The Happiest Facts of All Time. Very cute list.
7. Ten Words You’ve Probably Been Misusing. Not entirely accurate but I am guilty of a few misused words.
I have been gravitating to easier meals and have not been cooking up as many dried beans from scratch lately. One solution to this problem is to use quick-cooking no-soaking needed beans, like lentils, anasazi and mung beans. Yes, mung beans. I am back on the mung bean bandwagon with great results. Simmer the mung beans directly with an assortment of veggies (kabocha squash, tomato, bell pepper and spinach here) with simple Indian spices: cumin, fenugreek and turmeric. The kabocha squash and mung beans melt into a deliciously creamy stew. A thick and hearty stew, perfect for the winter.
Where have you been on the web recently?
We had our first visitors last week. My parents made the brave trek down to Houston.
I say brave because just before they arrived, we were hovering around 2-5 C in the morning in Houston. It was cold. I had to break out my pants.
Thank goodness Houston redeemed its hot, humid self, so my parents could relish instead in highs of 28C, feels like 38C weather! Rob and I have become accustomed to Houston’s weather, positively smitten by the nice weather. Instead, my parents melted under their jeans. I understand. I was there. Except in July, it was 38C, feels like 48C!
We had a hard time recommending tourist things in Houston, so instead, we treated them to a typical week in the life of Houston-bound Rob-and-Janet.
On the weekend, we started it off by buying cheap produce at our favourite fruit and vegetable wholesaler. I usually beeline it to the stands with the cheaper produce, but I think my Dad had fun haggling his way to a $7 case of 24 Ataulfo mangoes (they couldn’t go any lower right now, they explained, since it isn’t high season).
Next up, was the Mexican bakery across the street where we picked up the highly coveted tres leches cakes*, fresh tortillas, and other Mexican baked goods. My friend has been on a quest to find the best tres leches cake in Houston and this is his pick. My parents never knew Mexican sweets were so awesome.
*Note: While this tres leches cake is definitely not vegan, we have found a nice vegan tres leches cake, too.
Our subsequent stop was at my favourite Trader Joe’s, where we sampled all 3 cookie butters before deciding which one to bring home. My Dad picked the smooth version. Who knew grocery shopping could be so much fun. An employee snuck in a souvenir Houston-themed Trader Joe’s bag into my Mom’s arms, congratulating her on visiting the store with us.
And lastly, since we had too much fun shopping and became hungry, we decided to have an early lunch for some quick dosas.
Sunday was our standard biking morning, when my Dad joined us cycling for cronuts while my Mom relaxed at home. We went out for a Mexican fusion vegan brunch but Rob treated us to his specialty later: chilla, Indian chickpea pancakes.
During our kimchi phase, Rob quickly figured out that kimchi worked really well in chilla. Basically it is pre-seasoned cabbage which makes it easier to add to the batter. Rob also likes to add other random vegetables, like tomatoes and spinach, but this version was just with kimchi. Easy, peasy. A dollop of mayonnaise and more kimchi as a nod to our favourite sweet potato and kimchi poutine but I ate it without it and it was still delicious.
Weather prevented us from hiking Brazos Bend together on the weekend, but my parents made their own trip there together while Rob and I worked during the week. They also toured Galveston and the Johnson Space Center (NASA), the most touristy thing they experienced.
And just like that, my parents are back in Canada. We had a few more ideas up our sleeves, but time was too short. A quick visit but we showed them exactly why we like Houston so much. Here’s to seeing them again in the summer as they want to return before we leave. Any favourite spots we still need to check out and share with them?
This is my submission to this month’s Credit Crunch Munch.
Oh my gosh… what happened? I posted on a Monday! WHAT?!
Long hours at work must be making me sloppy. *sad face*
Bonus for you, I suppose, since I decided to still write up a quickie Tuesday post!
Now that Rob is back, it means that we have our Houston weekend routine back in place. On one day of the weekend, it goes something like this:
1. Sleepy fresh oatmeal breakfast before heading out for a 50-km bike ride (The cronut ride is still my ride of choice. Mostly because the route is very simple. We came for the cronut, but kept returning for the bathrooms… although Rob gives their donuts two thumbs up)
2. Come home to a delicious smoothie, then hop in the shower to remove all that grime
3. After we are both clean, we do a load of laundry, hang out a bit and then let the laundry hang dry.
4. Now, it is usually time for lunch. Rob and I usually make a scramble of sorts, with arepas or chilla.
This time, Rob decided to merge our two favourite tofu scramble recipes… Especially since we learned that dill + curry = awesome! But how about, dill + curry + tomato + Brussels sprouts! With some noochy and kala namak goodness sprinkled overtop? Very awesome! Booyah! I honestly look forward to my freshly made weekend meals with Rob. When they taste this good, who wouldn’t be thrilled?
Do you have a favourite morning routine?
Not because I came up with the fabulous idea to mix together roasted eggplant, tamarind and chickpeas, but because I kind of ran with a taste in my mouth and help from a friend.
One of my co-workers is vegan and recently invited Rob and me for dinner. He went all out with multiple salads, curries, biryani and dessert. Served on a weekday, at that. I was blown away. By all of it.
The dish that I enjoyed the most was the tamarind roasted eggplant with chickpeas. I asked how it was made:. He said it was easy, just roast the eggplant with masala spices, then cook it with tamarind and chickpeas. Easy, peasy, right? Not really.. a bit too vague for my liking for me to recreate it.
I figured my Baingan Bharta with Chickpeas (Roasted eggplant and tomatoes with chickpeas) was a good starting point, though, and after reading it over, my friend gave me some tips:
1. No ginger, more garlic to enhance the eggplant (I happily obliged)
2. No cilantro, and if so, just add it at the end (I just omitted it – it was better without)
3. Heat the chickpeas and slightly mash them, so that they can better absorb the flavours from the rest of the dish (great idea!!)
4. Add some turmeric (done!)
5. Remove or limit the coconut (removed!)
With a bit of trepidation, I set out to recreate this dish. I got my eggplant roasting and re-read my instructions. Sauteed onions and a good dose of garlic. Ground coriander, cumin and garam masala…
It has been a long time since I’ve cooked with eggplant (over 2 years, if you excuse my Raw Eggplant Bacon from last year as that was not technically cooked). Roasting it is definitely my preferred cooking method. It may take a while to cook but the results give you a silky base. Here, the fragrant Indian spices contrast nicely with the sweet/tart tamarind, floating in the silky eggplant peppered with chickpeas. The photos don’t really do it justice because it looks kinda of chunky when it actually wasn’t. Definitely one of my favourite dishes this year.
Have you ever been really excited by your own culinary creation?
Eggplant, chickpeas and tamarind elsewhere:
Eggplant, Chickpea and Tamarind stew at The Guardian
Tamarind Spiced Roasted Eggplant Soup at Everything in the Kitchen Sink
Tamarind Eggplant and Chickpeas at Relish
Eggplant, Tomato, Chickpea Tamarind Stew at Allotment 2 Kitchen
Eggplant Curry with Tamarind & Mint at Veggie Num Num
A few of my friends have become new mamas (or very soon mamas-to-be), and Rob and I have been cooking up meals to share. One less thing for them to worry about. Rob offered one of our delicious dals. I wanted to experiment with a new curry, but Rob was adamant: Let me make dal bhat! We know it is awesome.
I won’t argue with that, nor with Rob offering to do the cooking.
I still experimented with a new curry but kept it for myself. Curry with dill? I was intrigued. Especially since it doesn’t call for a smattering of dill. It uses a whole 2 cups of dill, leaves and stems, akin to a leafy green instead of a finishing aromatic. Sauteed with my favourite flavours, garlic, ginger and coriander with a bit of tomato for some sauciness, this was a delicious chickpea curry. There was enough zip from the chile flakes to keep it well balanced. The flavour of dill was surprisingly not overwhelming and I really enjoyed it. Next time, we’ll know. This curry is definitely good enough to share.
Do you have any favourite meals to share with others? Have you ever cooked with this much dill at once?
PS. I am all over the cookbook giveaways these days, if you hadn’t noticed. My giveaway for The Ayurvedic Vegan Kitchen is still going, so check it out. I also highly recommend The Great Vegan Bean Book (see my review here). Head over to Miss Muffcake for her giveaway of the book here.
Next on my hitlist of grocers to try was Canino’s. It is billed as a farmer’s market but I am not sure how much of the produce is local and sold by farmers. However, it doesn’t mislead you that fruits and veggies are at the forefront of this store. There are 2 components: the front portion and the back alley peppered with stalls selling mostly Mexican produce. The back alley is more akin to a farmer’s market and where the better deals lie. Come early and you can snag super specials. Like 4 bunches of kale for $1, 5 bunches of collards for $1, 30 limes for $1, 4 broccoli crowns for $1, 4 heads of cabbage for $1. BOOYAH! I liked how you could even mix and match the 4 for a $1 items so you weren’t swimming in produce. But if you know me well enough, you will know that yes, I bought 4 bunches of kale and 5 bunches of collards without a clue as to what I’d make.. in addition to the broccoli, cabbage, tomatoes and fresh black eyed peas.
Fresh black eyed peas were new to me. I’ve tried dried black eyed peas before but trust me, there is a reason they call them black eyed peas. And no, I am not talking about their cute black mark. I am talking about the pea business. THEY TASTE LIKE PEAS! I never captured that flavour from dried or canned varieties. Not entirely sure whether this was a seasonal fresh bean, I snagged a bunch and ultimately decided to try this Goan black eyed pea curry. The tomato-coconut milk infused broth was tantalizing, spiced with ginger, coriander, cumin and tamarind with a bit of sweetness from maple syrup (use jaggery for a more authentic flavour). Exotic yet light, I served it with brown rice. Since fresh black eyed peas were new to me, I pre-cooked them beforehand (~30 minutes) but I think this recipe would lend well to cooking the fresh black eyed peas in the broth (adding the tomato to the end since it is acidic).
I have earmarked the fresh purple hull beans for my next visit. Rob doesn’t mind going to Canino’s because it is right next to a delicious Mexican bakery: El Bollilo. I get my fresh beans and he gets some fresh churros!
PS. I also love that Canino’s opens at 6am nearly every single day (the back stalls apparently have their own random schedule). It is great for us early birds!
Not only for New Year’s Day, other black eyed peas recipe here:
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
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 am thrilled you guys adore Vegansprout as much as me. I think there is something about vegans who like documenting and rating their food. We are a funny bunch in many ways, that’s for sure.
In her interview, Allison mentioned she wanted to host cookbook challenges. Anyone could join in on the fun, documenting their experience with the recipes. The first cookbook she chose? Vegan Indian Cooking.
I have tried (baked) pakoras and besan/khaman dhokla. For the cookbook challenge, I made these baked veggie squares. This is a fusion of the two dishes. A mix of shredded veggies are combined with chickpea flour and silken tofu. It is spiced with standard Indian fare. Since I chose to bake them in a larger container, they were more thin. However, they remained moist and flavourful. The tofu added a chewy egginess. If you like heat, add more chiles. For me, this was perfect. Topped with a bit of tamarind chutney, these were a delicious snack.
The kindle version of Vegan Indian Cooking was recently available for free. However, it was only for US customers so I missed my chance to snag it. A bit of searching led me to find a pdf version on the publisher’s website, though. The full cookbook is available here. Now you can have your own copy, too! Perfect! Please join in the first cookbook challenge. You can find recipe reviews from Vegan Indian Cooking on Vegansprout here.
Do you ever challenge yourself to try new recipes in a cookbook, too?
By the way, I loved everyone’s thoughts on how you pronounce (or not) besan. Richa suggested it was more like bay-sun, for anyone not wanting to sound like an Indian noob. I love how this flour which is more familiar in Indian cuisine has become more common.
Yes, I use a wealth of wacky ingredients but besan is peanuts compared to this next ingredient.
If I am lucky, I am able to find my wacky ingredients at one my favourite grocers. If you want to buy this ingredient at a grocery store, it needs to be an Indian grocer, methinks (I have spotted it in Little India: $2.50 for 100g). Or at a pharmacy.
But that’s because I was looking for Eno. Yes, Eno, the antacid. Eno kept popping up as I perused recipes for dhokla, also known as Steamed Chickpea Cakes, a type of Indian snack.
My only experience with dhokla has been at home (with this recipe), but there are many recipes. Some use a combination of beans and rice and others just use chickpea flour or besan (known as khaman dhokla). Most use eno as the rising ingredient although you could substitute baking powder (it may not be as fluffy, though).
Despite both Rob and my dhokla virginity, we decided to tackle the dhokla experiment. Rather, we tackled the microwave khaman dhokla experiment! Dassana shared a beautiful post with an uber simple recipe. You microwave the batter for 2.5-3 minutes and then add the tempered spices overtop.
Rob tackled this, as he is a fan of uber simple Indian recipes, and we were blown away. Flavourful from the mustard-curry leaf tarka but the actual dhokla, the steamed cakes, were spongy, airy and delicious. Rob microwaved ours for 2 minutes but the middle wasn’t fully set, so just zap it a bit longer if need be. The strength of your microwave will change the times, slightly, so experiment to see what works. If you over microwave it, it may be hard and dry, though. Alternatively, you could try the standard way with steaming, too.
How do you feel about using your microwave to bake? I also like this non-traditional chocolate protein cake that I bake in the microwave.
This is my submission to this month’s Bookmarked Recipes.
This is how you know I am a noob with regards to Indian cuisine.
Ever since besan chilla entered our lives, we have been enamoured by chickpea flour. I’ve used it in dairy-free vegan quiches, pakoras, malai koftas, and smeared inside a delicious collard roulade. Rob even used it to make cookie dough truffles to woo me.
The entire time, we’ve called it beh-sahn. Like it was French.
However, it turns out we’ve been wrong. It sounds just like “basin”. Bay-sin.
So here I am with another besan recipe. This time, I stuffed it into long red Sheppard peppers. I’ve done stuffed peppers before, filled with bulgur, tomatoes, mushrooms and raisins, and always used the largest bell peppers I could find. The thicker the flesh, the better for keeping its shape after being roasted in the oven.
But this time, I
tortured myself. just kidding! The long and slender red peppers were recently available and I grabbed as many as I could carry (a common sighting when red peppers go on sale). This time, I decided to fill them with a fragrant besan paste spiced with almonds, cumin, coriander and amchur.
The hardest part was removing the seeds without cracking open the entire pepper, but most of the peppers have few seeds anyhow. Once you slide in the filling, you are laughing. Quicker than stuffed peppers, this was easy with the fast-cooking of the besan along with a simple pan-fry (with adjunct steaming) of the peppers.
PS. The original recipe suggested using banana peppers, but I like this version with the sweetness of the red pepper. Feel free to add more heat with more chile flakes, as this was not that hot.
PPS. Am I alone? How do you pronounced besan?
What makes someone “interesting”?
Rob and I were discussing this. He thinks we’re interesting. We do a lot of things that are a bit out of the ordinary. Ignoring, of course, the obvious foodie fetishes (whole foods vegan is interesting? hehe).
1. We learn by gardening. Wherever we live, we’re the house with (edible) kale and collards in the front yard.
2. We like to cycle. Not only for commuting, but also our crazy long distances of years yonder. At one time, anything within 200km was fair game.
3. We go to the gym. My preferences are spinning, combat, shred and pump. (Not sure that makes me interesting but I can tell you how much I can squat for 5 minutes!)
4. We like to travel. Rob and I have traveled a few places together (Iceland, Colombia and multiple places in the US), but we met each other with passports already filled. Literally, Rob’s passport was filled after a year spent backpacking in Asia, New Zealand and Australia. Mine had stamps for a few places.
This is beyond what we do for work… Rob knows all about mobile devices and its software, whereas I am a resident in pathology.
Those are fun things to chat about because I can’t tell you much about television shows (except my adoration for Dexter and Drop Dead Diva), movies (I used to watch a lot more movies) or make intelligible conversations about politics. We have no TV, although that does not excuse the latter. Rob usually keeps me abreast of internet meme sensations. People like to talk about renovations and home design, whereas we both are pretty clueless on that front. Case in point: The only furniture we bought after we moved in together two years ago was a new bed… and Rob bought himself a new desk after our second move (because he broke the first one dismantling it for the move, hehe).
Does that make us interesting? It just makes us us.
The people who find us interesting likely have similar interests… otherwise, we’d just be boring to them.
I was recently reading through Rob’s (mostly neglected) blog and it brought back great memories. Cycling, travelling, birthdays. This year has been tough for me as I focus more on studying and less on my hobbies. Our last vacation (in Colombia) seems like such a distant memory. Our vacation this year will be our road trip to our new home in Houston. A bit shorter than usual at only a week, but we’ll still cover a lot of ground. Probably around 3000 km if we do a few detours. Once in Houston, we plan to capitalize on short trips to South and Central America (I hope!). And, let’s not forget our upcoming summer trip for Burning Man. Anyone else going? This will be my first time and Rob’s third visit.
A lot of happiness spurs from memories of our experiences. It is true that you forget the bad parts, or at least use the bad parts as fodder for jokes. The highlights stick with you most. The excitement of being in a hot air balloon overtop Turkey’s enchanting fairy chimneys in Cappadocia, or jumping into Icelandic hot springs after a frigid hike up a mountain, watching icebergs float to sea, hiking through a Colombian jungle to see The Lost City, waking up at the crack of dawn to go snowshoeing in freshly laid snow in Horseshoe Valley or the tears of joy after cycling to Niagara Falls and being greeted by a rainbow. I can’t believe this all happened within the past 3 years. It is amazing what we can do if we set our mind to it.
Getting back to one of our biggest hobbies, though: food!
Intertwined with our travels, food can transport us back to those memories. Rob has recreated some of his favourite meals from his time while backpacking, including Vegetarian Khao Soi. One of his memorable meals from Thailand, it is a brothy coconut curry with boiled egg noodles and tofu, topped with crispy fried egg noodles. His go-to recipe is not Janet-friendly with red curry paste (our store-bought version has shrimp paste in it and is super spicy), fried noodles and fish sauce. Undeterred to share his love of khao soi with me, he decided to make this recipe with a few substitutions along the way.
A bit more involved than his original recipe, this version has you making your own curry paste from fresh turmeric (yes!), ginger, cilantro, garlic and chilies. No shrimp here. It is used to flavour a coconut curry broth that is studded with tempeh, noodles, lime and cilantro. I used kelp noodles for mine whereas Rob prefers the egg noodles. Absolutely delicious.
If you find yourself in Thailand, this dish can be found for a bargain for only $1. Although it may not be vegan-friendly, so why not try to make it at home instead?
So, please tell me… what makes you or someone else interesting?
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?
Rob is gone this week.
To a work conference.
His dilemma yesterday was whether to go a talk from Al Gore, Tim Berners-Lee (he invented the web browser), or Neil Gaiman (a fantastic author according to Rob). All 3 happening at the same time. Rob had to clue me in on the last two since I have only heard of Al Gore. (In the end, he chose Al Gore’s talk about The Future). Today he is going to try to track down Grumpy Cat. In the flesh. She is here, too.
As I’ve shared before, Rob is the king of hot meals on the weekend. His specialties are tofu scramble, arepas and besan chilla. But this weekend, alone with some tofu and veggies, I pulled them all out for a hot lunch and made myself some scramble.
While it seems like the majority of recipes (even Isa’s) call specifically for extra-firm tofu, this time I opted for Chinese-style soft tofu. Turns out this specific tofu is made so close to where we live, too. I wonder if I can get a walk-in discount?
I’ve used soft tofu in a scramble before and now I prefer it to the extra-firm. Who wants a dry scramble? Who wants to wait for their tofu to be pressed? Not me! I want mine fluffy, flavourful and filled with veggies. This scramble certainly fit the bill: spiced with cumin and curry powder, the assorted vegetables played a roll in the colourful plate. Since Rob was not here to make arepas as a side, I just ate the whole thing. Delicious!
Rob likes to update me on his foodie finds while away: yesterday’s lunch was jicama slaw with captain-crunch-encrusted chicken strips in a bacon waffle cone and a trip to the flagship Whole Foods store. After he sees this, I think he’ll want some of this curried tofu scramble when he returns, though.
Long-term vegans are probably well-versed in their tofu scramble preferences. Do you like firm or soft tofu in your scramble?