Sorry for the all the unanswered comments over the last month…. but thank you for hanging in there!
Usually I have this “do not mention you are going on vacation” mentality so that people come to rob my place. Although, for this special time, we had no home to rob. (Our stuff is still in a shipping cube somewhere, so please do not steal it). As we moved back to Canada, we had a very long detour. Rob and I set out for a month-long vacation in Madagascar and South Africa. We have both done extensive travelling (Rob more so than I) but we both agreed that travelling through Madagascar was the hardest we have ever travelled.
As I regroup for a daunting August (in which I start independent practice, write some exams, celebrate the arrivals of niblings (one is an expected niece, the other TBD) and somehow fit in training for Cycle Oregon. Oh, and unpack all our stuff, because it will meet us a week late), I will likely keep a slower pace for my posts.
Until then, I am thankful that Kathy has shared with me this fabulous photo and recipe from her upcoming cookbook OATrageous Oatmeals. I also reviewed Kathy’s Great Vegan Bean Book, which I really like, so I am thrilled to share her creativity with oats.
Do not be fooled, this book is way more than oatmeal. Yes, she has oatmeal recipes designed for each part of the year, including cooling summer overnight oats (Blueberry Earl Grey Overnight Refrigerator Oats ) and warming bakes for the winter like Pumpkin Oat Breakfast Cake. She also has a chapter for snacks like Peanut Butter Banana Granola Bars and later a dessert section with treats like Mini Raspberry Cakes and Chai-Spiced Oatmeal Tart with Warm Coconut-Vanilla Sauce.
However, I am most excited about experimenting with her savoury options. She has an entire chapter for soups (Scottish-Inspired Mushroom Lentil Stew, Fragrant Yellow Split Pea and Rolled Oat Dal) and another for savory options like Cauliflower Oat Pizza Crust, Indian Oats Upma, Oat Dosa, Not-from-a-Box Mac and Oat Chez and Oats-bury Steaks. And even beyond the kitchen, she has recipes for Soothing Lavender Oat Bath Soak and Oatmeal Cookie Scrub.
How do you like to use oats?
To celebrate her new cookbook, Kathy is offering a pre-order giveaway from OXO along with a copy of her cookbook. Click here to enter (open until August 4). After you pre-order the book, submit your receipt to Kathy for special recipes, coupons and your chance to win a different OXO prize.
Recipes from OATrageous Oatmeals spotted elsewhere:
The other day my Mom admitted that Rob’s opinion is biased. And she doesn’t trust it.
I like to use Rob as my barometer. How would a regular person enjoy my meal?
I think my Mom meant that Rob always likes my food, which, uh, is completely far from the truth. While Rob will eat most anything and has a very open mind (he skipped out on the rotten shark in Iceland, though), he still has his food preferences. Some meals I make are not his style, so I may not even share the meal with him. But when something tastes really good, or includes a lot of his favourite ingredients, I want to know what he thinks.
This was a curry that I tracked down fresh fenugreek. Toor dal (split pigeon peas) was simmered with pumpkin along with a multitude of spices: cilantro, mint, coriander, cardamom, paprika, ginger, garlic, chili flakes and sambhar masala. To keep it vegan, I simply omitted the chicken from the original recipe.
This was a case, though, where the curry was only ok. I thought it was ok but not great. Too many flavours became a muddled dish. Rob liked it more than me, though. He likes curry more than me, although since we weren’t completely smitten with it, we decided to try out Curry Burgers. Super simple: mix together leftover curry with leftover rice and chickpea flour. Bake. Easy, peasy. Since we usually serve our curries with rice, this was a fun way to jazz up the leftovers.
I don’t know why but the burgers tasted better than the original curry. We ditched the standard ketchup and mustard for Indian chutneys.. with a side salad of pickled beets and spinach and just ditched the buns altogether. :)
I almost thought about making my blog vacation all about chickpea flour. I have been experimenting with it a lot more and this was a fun venture into sweet pancakes.
I was drawn to Gena’s recipe because they were protein pancakes without protein powder. While I am no stranger to savoury chickpea flour pancakes (aka besan chilla), I liked how these were more traditional. Here, chickpea flour is combined with cashew flour and soy milk for a heartier base.
They did not fluff up like regular pancakes, but were good for a lazy weekend breakfast. I topped them with a quickie raspberry chia jam for a summer twist. Forget boiling the fruit as in my blueberry vanilla chia jam. I simply defrosted some frozen raspberries in the microwave, added some chia seeds and waited a few minutes. The jam was a nice sweet contrast when rolled inside the pancakes.
I am sharing this with Dead Easy Desserts.
This is probably my favourite concoction from the remains of my pantry.
I had a vision. I wanted to make corn muffins with masarepa. Cornmeal, polenta, masa harina and masarepa— what are the differences?
Masarepa is unique because it is precooked. We use it all the time for arepas and I love how soft and melt-in-your mouth arepas taste fresh from the oven. Sounds like the perfect recipe for cornbread, no?
My googling did not help. Possibly because arepas ARE Colombia’s (and Venezuela’s) answer to cornbread.
In any case, I cobbled together a few recipes and in the end, just ran with it. Into my batter with masarepa (and masa harina since I finished our stash), I added roasted corn, roasted hatch chiles and roasted red peppers. A bit of sweetener to accentuate the dough, although that may be sacrilegious depending on who you ask (and I am no corn bread expert).
Although I appreciate good food, and this was delicious. Basically a fiesta arepa in muffin form. They didn’t really raise too much. Although this will encourage me to add veggies to our next batch of arepas.
I find experimental baking quite daunting, but these turned out great. Do you ever make non-arepas from masarepa?
Last year, I was all over the strawberry cucumber smoothie. I drank it for weeks straight. Banana-less, the strawberries provided enough sweetness and contrasted against the cooling cucumber.
This year, I went more simple: frozen watermelon and mint. Lime juice is optional, mainly because I think it would be fabulous, but right now our limes are very sad so I didn’t get very much juice at all.
By using watermelon that has been pre-frozen, this is a quick and cooling drink. The hint of mint is a nice contrast without overpowering the drink.
Depending on the sweetness of your watermelon (and your tastes), will depends how much sweetener you would like to add.
What are your favourite summer drinks?
PS. Another nice version is this pineapple-mint frothy!
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:
It is my pleasure to share with you Gena Hamshaw’s new cookbook, Choosing Raw. Named after her widely popular food blog, her simple, bright and healthy recipes shine through onto paper. Full disclosure, I have loved Gena’s recipes ever since I discovered her blog (and her infamous banana soft serve recipe). My previous gushings can be seen here and here and I was thrilled when Gena asked me to be a tester for her cookbook. The best part of help her test the recipes? She actually cared about my feedback beyond recipe bloopers, making this a truly phenomenal cookbook.
Just as her blog attests, the recipes are fresh and flavourful. All vegan, some raw, some cooked, some mixed, some with options for either raw or cooked. You might think you recognize some of the recipes from her blog, but they have all been reworked and rewritten based on reader feedback. With 125 recipes, spanning essential foundation recipes (including cashew cheese, chocomole, banana soft serve, lemon turmeric vinaigrette, ginger miso dressing and hemp parmesan) and breakfasts, meals and desserts separated based on the degree of raw components and familiarity to traditional meals. She includes a primer on making meal-sized salads, including a Dinosaur Kale and White Bean Caesar Salad and a Raw Cobb Salad with Eggplant Bacon.
Gena’s level 1 or introductory recipes are truly tried-and-true. Breakfasts options include the (delicious!) Raw Vegan Bircher Muesli, and (even more delicious!!) Chickpea Tofu Tahini Scramble. Gena has different suggestions for lunch and dinner (for me, lunch is always dinner in leftover form) and I can highly recommend both her Curried Chickpea and Carrot Salad and Easy Red Lentil Sweet Potato and Coconut Curry.
Slowly, Gena encourages you to branch out from the familiar with a hybrid of new and old. Her Avocado Black Bean Scramble was fresh and bright, the Raw Falafels have a carrot base which was the first falafel recipe I liked, and I love that her Raw Pad Thai actually includes tamarind (although I recommend adding more tamarind… because, that’s just the way we like it!). The Pumpkin Quinoa Risotto with Pomegranate Seeds was a fun twist for an autumn side, although I added chickpeas for a heartier meal.
Within her level 3 recipes (aka Brave New World), Gena introduces you to chocolate açaí bowls, jicama fiesta rice salad, raw corn chowder, and coconut curry kelp noodles. From this chapter, I highly recommend the Zucchini Pasta with Mango, Avocado and Black Bean Salsa (I substituted peaches which was still glorious) and her Raw or Cooked Ratatouille.
Desserts are typically the star of raw cuisine, and her recipes do not disappoint. Her Simple Raw Vanilla Macaroons are flawless and her Raw Carrot Cake Cupcakes with Cream Cheese Frosting is spot-on. I cannot wait to try other dishes like her Cherry Vanilla Tahini Ice Cream (no ice cream machine required!) and her No-Bake Tartlets with Raw Vegan Chocolate Ganache Filling has been on my hitlist for a long time.
For me, the most important part of a cookbook are the recipes (and the index so I can find the recipes), but the recipes are only a portion of Gena’s book. Her first chapters explain “The Why”, “The What” and “The How” of a eating a vegan diet that includes raw. Normally I skip over these sections, but Gena makes these sections practical, useful and insightful with her background in nutrition. Finally, a raw cookbook that tells you the theory of keeping your food “enzymes” intact will all get decimated in your stomach’s harsh acidic environment anyhow. Likewise, her focus is on nutrients from a plant-based diet.
Gena explains how to properly balance your meals, explaining the importance of fat, protein, carbohydrates, vitamins, and minerals. She debunks myths including “Eating spinach raw is bad for you because it blocks the absorption of nutrients”, “Soy disrupts hormones, causes breast cancer and should be avoided”, “You should always eat fruit alone and on an empty stomach”, and “It’s essential to separate proteins and starches, because they require different digestive environments and will cause bloating if you eat them together”. To top it off, there are 21 days of worth of meal plans along with tips on how to transition to a vegan diet.
For this review, I had a hard time deciding which recipe to highlight. I decided to share her Classic Cheezy Kale Chips. The mixture of cashews, red bell pepper, nutritional yeast and miso coat the kale leaves which are dehydrated until they are crispy and flavourful. I don’t usually bother with pretty photos while recipe testing, and I had good intentions of taking better photos. Until I ate all the chips. And then they were all gone. They were incredibly addictive.
Gena also has a higher protein kale chip that I am dying to try: Hummus Kale Chips (made with chickpeas)!
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite vegetable. I will randomly select a winner on July 30, 2014. Good luck!
Other recipes from Choosing Raw shared elsewhere:
Perhaps it is fitting that my last post from Houston should be a review for Vegan Finger Foods. It was in Houston, that I found and dived head-first into the “vegan potluck” community. Bounded by a common interest (delicious food), people came from various backgrounds. Some were vegan, others vegetarian, some omnivores, but all were included and encouraged to eat and enjoy the plentiful vegan food.
For me as a cook, it was (mostly) fun to try new recipes or share old favourites. I tend to gravitate to one-pot meals, but now I experimented with appetizers and desserts, knowing there would be plenty of Janet-friendly dishes to sample. As a person, it was comforting to meet others with similar interests, even if only within the realm of veganism. Although especially within the realm of veganism when I first moved to Texas.
Vegan Finger Foods is a fun cookbook, overflowing with ideas for your next gathering. Not only are the recipes suitable for vegan parties and potlucks, they can be mixed and matched for regular main meals at home. There are vegetable-centric bites (think “Bacon” Wrapped Water Chestnuts, Harissa Carrot Zucchini Cups), Finger Foods (think Brewpub Cauliflower Dip and Chips), Dips and Stuffed bites (like Baked Buffalo Tofu Bites with Pantry Raid Ranch and Pulled Jackfruit Mini Tacos), Bread-Based Bites (including Salsa Scuffins) and not forgetting bite-sized desserts (lots of cookies, cupcakes and even Goji Berry Cacao Bites and Tahini Caramel Popcorn).
I appreciate that each dish is a star in itself, even the veggie-centric dishes. I also liked that many dishes are hearty enough to be a main meal (ie, Sweet-and-Sour Sloppy Joes (with tempeh), baked lenteja taquitos (with lentils), baked frittata minis (with tofu) and even a few homemade seitan dishes, including these Kimchi-Stuffed Sausages. No need for company to eat well.
I tried a few dishes from the cookbook, but this one was my favourite and thankfully helped use up some odds-and-ends lingering in the kitchen. Reminiscent of my previous (vegan) cheese-stuffed sausage, these sausages are stuffed with kimchi. Kimchi is also incorporated into the batter making for a flavourful yet chewy sausage. I found it easier just to serve it with a side of even more kimchi, but I love suggestion to pan-fry it and then sprinkle with sesame seeds and green onions. Pan-frying would accentuate the flavours even further.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite dish to share at potlucks. I will randomly select a winner on July 30, 2014. Good luck!
Other recipes from Vegan Finger Foods shared elsewhere:
Spinach Swirls (with another giveaway, too)
Salsa Scuffins (with another giveaway, too)
Other dishes I shared at the vegan potluck this year:
Houston played a cruel joke on us earlier this week.
If you thought it was hot outside, it was more hot inside our home. While not too hot outside (highs of 90F/32C), inside our home, it was 86F/29C. It was still 86F inside, after an overnight low of 80F/27C.
Yes, our air conditioner had stopped working.
Rob suffered the brunt of it, as he stayed at home (to work) and greet the 3 separate repairmen. The first 2 could not reach the roof with their ladders. Thankfully, the third team was a charm. By this time, it was closer to 9 pm at night but when the cool air began to circulate through the house, it felt like heaven.
Truthfully, I had a long day at work but I was not rushing back to a hot and humid home. When I finally arrived, all I wanted was a cool drink. We have almost finished the frozen fruit in our freezer and this certainly hit the spot. I would not have considered something so simple as pineapple and mint, but while we were in Toronto last week, we sampled a delicious pineapple-apple-mint juice from Yam Chops. Imagine my surprise after a quick spin in the blender, the froth had taken over. It was glorious! It settled a bit as I went looking for my camera, but I think you get the idea. Definitely the epitome of a frothy drink.
I am sharing this with Cooking with Herbs.
Time is a-ticking. Less than a week left in Houston. We have been balancing DO.ALL.THE.THINGS left to do in Houston and DO.ALL.THE.PACKING. Lots of pantry-friendly meals this month as we eat through our kitchen.
We stopped replenishing the red lentils months ago and begrudgingly started eating through the toor dal. Not that we don’t love it (WE LOVE TOOR DAL) but it just takes longer to cook and time is something we are lacking right now.
We left a few Houston must-dos until the end. I finally went to the NASA Space Center, lured by a private tour by an astronaut. An astronaut with a PhD in Cancer Biology, which was right up my alley, as she explained the medical complications of space travel. And let us touch and feel the space stuff. But not wear the space suits, sadly. Astronauts ARE a science experiment in themselves, did you know? They also do deadlifts and squats in space to maintain their bone density.
We also went to Chinatown to eat at one of the rival Malaysian restaurants, complete with the suggested one-hour foot massage for only $20-25 at the neighbouring reflexology spas. It is the thing to do, I swear.
That experience was also our first (and hopefully last) experience with Houston rush hour traffic.
Also, kudos to the American pharmacies. “Yellow Fever Vaccine Now Here”. I can easily obtain travel immunizations without an appointment or a puncture fee. Vaccines tend to be controversial but it is not controversial for me: I would rather not get infected. So I finally got my hepatitis A shots and re-immunized myself against typhoid for my upcoming vacation.
So, about this curry. It is simple, yet delicious. Lightly spices with all the great Indian spices (cumin, coriander, garam masala) and lightened with a splash of lemon juice, it is a nice hearty meal. An easy way to easily add more spinach, too.
I haven’t really gone into too much detail why I am pro-vaccine (the main reason is the ability to prevent serious diseases, some of which are uncurable, which I believe outweighs the potential side effects from receiving the vaccine). Do you have strong opinions either way?
Houston gets me every single time. You leave for a week or two and you forget how hot and humid it is. Or maybe it just became hotter.
I thought it was ice cream weather before but now it has become a dietary staple. Just like salsas, we will have to wean ourselves from the vegan ice creams at Trader Joe’s.
I have no ice cream maker, but this recipe promised to deliver.
Mint ice cream with chocolate chunks – what’s not to like? I added some spirulina to make it a vibrant green base.
Sadly, it didn’t work out. I actually wonder whether it could be done at all without an ice cream maker. I quickly realized the chocolate chunks would sink to the bottom if I didn’t stir. So, I stirred the ice cream as it become to freeze, almost every 30 minutes for a few hours. Until it was way too late to stay up. Of course, in the morning, it was solid as a brick and difficult to thaw. I had a hard time getting it into a scoopable form and ended up thawing it in the microwave! It was also a bit icy, I suspect because I didn’t remove the watery coconut water from the coconut milk.
I eventually refroze it into small quantities and ended up adding some soy milk to turn it into a smoothie. Next time, I may try Kari’s idea to put it back in the food processor to whip it back into a creamy state. Or fish out my ice cream maker from storage.
The recipe comes from The China Study All-Star Collection which is a collection of vegan recipes that focus on whole foods with limited refined oils, sugars and salt. Like my cookbook collaboration, the recipes hail from many authors. I was familiar with some of the authors (Dreena Burton, Ani Phyo, Christy Morgan, and Lindsay Nixon) but also new-to-me authors like Chef AJ and Del Sroufe among others.
A cookbook like this makes a great introductory cookbook. You are exposed to the styles of many chefs, hopefully finding a few that really resonate with you, or others that perhaps push you in new directions. Would you like to try Dreena’s Apple Lentil Dal? Or Christina’s Daikon Mushroom Fettuccine? Or Laura’s Cauliflower Steaks with Sweet Pepper Sauce? Or Heather’s Dark Chocolate, Sweet Potato and Black Bean Brownies? Yeah, me too. All four. In fact, you may notice a few repeats from the more prolific writers. Lindsay’s Quick Burgers have been shared earlier as well as Dreena’s Mellow Lentil “Sniffle Soup” and Black Bean Soup with Sweet Potatoes (I shared that one in the fall and it was fabulous!). If nothing else, it may open you up to a whole new library from a new favourite author.
Of note, due to the multiple authors, the writing style of each author is apparent, along with the quality of their accompanying photographs.
Recipes from The China Study All-Star Collection shared elsewhere:
Peanut Butter Fudge Truffles (with another giveaway, too)
Dreamy Baked Bananas (with another giveaway, too)
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite ice cream flavours. I will randomly select a winner on June 30, 2014. Good luck!
I have been debating whether to go on a complete blog hiatus during the summer or work on some pre-written posts. I am leaning towards a blog vacation simply because my absence will be too long for me to mask or simply dwindle down to a post once a week.
When deciding what to share this week (while I was on vacation last week), I had to see what was lurking in my archives. (Note: I should have added one more tip for food bloggers: have draft posts and lots of them). As such, I have been hunting through my archives of not-yet-published posts. You know – the half-written posts, the posts without any photos uploaded and the worst – the ones without a recipe. As soon as I discovered these photos, I knew I wanted to share them.
The glowing strawberries are oh-so-ripe and the drizzle of balsamic layered nicely around the oats. I would love a bowl of this right now.
Truthfully, I don’t remember making this but my photo time stamp tells me it was 2011. Obviously around strawberry season. Perfect timing because Ontario strawberries are just starting to appear, as we found out this weekend.
This dish was from a time when I used to toast my steel cut oats as I waited for the water to boil. Now I don’t bother.
It was before I started adding protein powder to my oats. My current concoction is a murky green stew but I am not sure if that is any better than my previous (chocolate) brown variety with berries. I used to share a lot of my morning eats but with my morning monotony there is not as much day-to-day novelty. I already shared a Balsamic Lemon-Blueberry Steel Cut Oats which was likely my inspiration 3 years ago.
Be it resolved to change my morning oats this week? Absolutely!
How about you? Do you have a similar breakfast every day?
Any preferences for my blog sabbatical? I am toying with the idea of a few summary posts (like the best vegan restaurants in Houston and Toronto).
This month has and will be a whirlwind.
In fact, this entire summer will be a crazy, wonderful adventure.
I have not leaked my summer adventures here yet. In brief: cycling, long vacation, moving back to Toronto, and yet more cycling. I am warning you now. There may not be much blogging.
For now, my early summer cycling triumphs have been conquered. A month ago, Rob and I rode the 165-km Shiner GASP and I finally got my riding mojo back a few weeks ago in time to ride the 2-day/334-km Rideau Lake Cycle Tour (RLCT) with my father last weekend. This was my third time on the course, but the second time I did the full “Classic Route”. I described the route the first time I did it in 2011, but each year feels different depending on your level of training, equipment and weather.
Despite reducing my weekly cycling from 250 km to 150 km over the last month, I felt reasonably fit for the ride. I knew there were big hills that I just could not train adequately while in Houston, but we found as many hills as we could.
One difference this year, though, was that I did not have my own bike. A friend of my father graciously lent me a road bike for the weekend, although in the end, it was a men’s bike that did not fit me properly. I took it for a ride the afternoon before the ride and was sore. Too sore, too fast. I frantically tracked down a women’s road bike I could rent for the weekend which is hard to find when over 2000 other people are expected to cycle to Kingston. In the end, I found a nice bike to rent from an unlikely of stores, and they even loaned me cycling shoes to boot. This is the first year I have tried clips for my bicycle. There are different systems for clipping your shoes into bicycle pedals and SPD clips have been the bane of my existence. This weekend, I may have found a new clipping system I prefer: KEO.
In any case, while my Dad and I had fun together riding over the hills, I fell victim to all my new things, with saddle sores. Instead of my legs being tired, it was mainly the soles of my feet and my saddle that were the most bothersome. While some of the hills were still challenging, I felt the best prepared of all years. Granted, my Dad did 80% of the pulling. ;) Thankfully, the wind was not too bad but I think it helped to shave 15 minutes off our return ride along with an hour less breaks.
I actually did not bring anything recipe-inspired with me during my ride. Instead, I ate lots of bananas, dates and almonds. The dates and almonds would have been pulverized into balls anyways, so it was basically deconstructed trail mix. ;) I will not deprive you of a delicious recipe, though. They are not too travel-friendly though. I soaked the cashews, as recommended by Sarah, but I found them too creamy to be portable. Still delicious, though. I added some ginger, as a nod to the Lovely Lemon Hemp Protein Bites. I actually think these would be better with a shredded coconut dusting on the outside, but I only had coconut chips which don’t lend as well to pretty exteriors.
I am on vacation for the rest of this week and very happy to not be riding for a few days. Our next goal is finding a place to live.
Please tell me about all your plans for the summer!
I am sharing this with Healthy Vegan Fridays.
Did you know that Trader Joe’s is not in Canada? The closest thing we have (well, those who live in Vancouver) is Pirate Joe’s. They temporarily renamed themselves Irate Joe’s as they were being sued by TJ’s. TJ’s lost but is continuing to appeal. In any case, we’re getting our fair use of TJ’s while still in Houston.
Sadly, though, it took me 10 months to locate their perfect salsa. Their chunky salsa is totally my favourite. Perfectly spiced with a robust tomato flavour, I love it. I also managed to go through a container in less than a week. I started adding it to everything.
In fact, this is such an easy recipe, it is almost non-recipe. I envision this as the perfect travelling meal – mix and eat. Until then, it will have a happy place in my kitchen.
Mix some salsa with chickpeas and chopped bell pepper. Throw it overtop some shredded broccoli and carrots for more crunch on a taco shell, and you’ve got a meal. I topped mine with a healthy dose of nutritional yeast which became creamy and gooey with the extra salsa. Totally not optional for those who love nooch.
I may go into salsa withdrawal. Can anyone recommend a good recipe? I cannot imagine it being hard to make. ;)
I told my friend in Houston that I had reached the height of my vegan eats here. There were no new restaurants I wanted to try. She assured me there were so.many.more to try and convinced me to try a nearby Thai restaurant. Oddly enough, Rob has spotted it earlier that week and was amused by its billboard that announced it was MANGO SEASON!
I was apprehensive but she assured me I would love it. She told me they had vegan ice cream. I was sold.
She did not lie. I loved it. So much so, that I quickly tried to figure out how to recreate the dishes.
This is a spin on Laotian larb. Of note, Rob tells me this is nothing like the original and in fact, if you pronounce the r in larb, that is wrong, too. Make no mistake about its simplicity, this salad wrap was GREAT!
A few fun points: This was the first time I have steamed tofu. I LOVED it. It made it nice and fluffy and once crumbled, it absorbed the flavours of the marinade incredibly well. Lime juice, cilantro, in a salty-hot-sweet background, it was nice, fresh and light. After an overnight soak, it was absolutely perfect and lasted for a few days of lovely leftovers for lunch.
I took inspiration from the restaurant to serve it next to a quarter of an iceberg. Its solid leaves make for excellent wraps, more sturdy than most lettuces and is rather mild on the green scale. Besides, it is always good to rotate your greens. :)
Do you have a favourite green wrap? I thought collards were my favourite but I was rather smitten by the iceberg lettuce. ;)