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Curried Tomato Spaghetti Squash & Chickpeas

In Mains (Vegetarian) on February 26, 2015 at 7:15 AM

Curried Tomato Spaghetti Squash & Chickpeas

Oddly enough, these last few months have been the hardest for me to blog. My new normal is scrambling the night before to cobble together a post. The recipes and photos are ready to go but I just don’t know what to say.

It isn’t that I am getting bored with my eats (I am most certainly not) but they are certainly fitting a similar theme each week. What can I say? I know what I like and I like to eat it.

Curried Tomato Spaghetti Squash & Chickpeas

Here, I took Gabby’s recipe which took an Indian-spiced tomato sauce with some (leftover, in my case) roasted spaghetti squash and cooked chickpeas. It did not disappoint in the slightest. Something a bit different than my bean-centric curries, loaded with strands of spaghetti squash. Totally a winner.

What are your oft-repeated meals?

Curried Tomato Spaghetti Squash & Chickpeas

I am sharing this with Bookmarked Recipes.

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Kale Ribbons and Chickpeas with Curried Spaghetti Squash

In Favourites, Mains (Vegetarian) on March 25, 2014 at 6:30 AM

Kale Ribbons with Curried Spaghetti Squash

I am sorry but not sorry, Canada.

I am sorry that this was one really long and cold winter. But I am not sorry I missed it.

Last week, I returned to Canada. In Montreal, I was greeted by mountains of snow banks that still had to melt away. However, by the end of my stay, a fresh blanket of snow covered the city in near white-out conditions. My flight home was cancelled but Air Canada thoughtfully put us on a later flight, skirting the worst of the storm.

(People poo-poo Air Canada but I like flying with them, especially compared to any airline based in the US. I can catch up on my movie watching (no additional charge!) and sometimes they even give me pretzels (HA!)).

Kale Ribbons with Curried Spaghetti Squash

Knowing full well that warm meals are still in season (even Houston’s weather has tamed somewhat), I am unashamedly sharing yet another winter squash recipe. In March. Because, yes, they are still on my counter and based on my last post with kabocha squash, still in your kitchens, too. Plus, this dish was too good to hide until next year.

It is a deceivingly simple recipe: spaghetti squash, kale, chickpeas, sun-dried tomatoes, smoked paprika and curry powder. In fact, it sounded downright weird. However, after I tasted it, it made sense. A lot of curries are tomato-based and while I don’t use tomato, sun-dried tomatoes deliver intense bursts of tomato flavour without sauciness. Smoked paprika adds a different twist so this isn’t a boring, bland curry. Chickpeas add protein and bulk. The kale is more earthy but a barely noticeable way to eat some greenery. The spaghetti squash is merely a backdrop but sops up the flavours deliciously. This dish made fabulous leftovers, allowing the flavours to meld even further.

Did you get walloped with more snow this weekend, too?

Kale Ribbons with Curried Spaghetti Squash

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Lentil Marinara Sauce with Spaghetti Squash

In Favourites, Mains (Vegetarian) on February 15, 2014 at 7:52 AM

Lentil Marinara Sauce with Spaghetti Squash

Did you have a good Valentine’s Day? I don’t think I have been told to celebrate Valentine’s Day more than yesterday (and I forgot to call my parents, OOPS!). It almost felt like a national holiday, with everyone at work asking about the evening plans, rushing to finish early for the weekend. Is it because Texans are just so friendly? Or because Americans love holidays?

Rob and I have never been big fan of V-Day, enjoying each other’s company more than anything else. Rare gifts and certainly no cards, this year was the most low-key ever. A nice dinner with friends. True to his word, Rob and Matt had a feast ready for me just as I stepped (pedalled) home: Holy Moley Veggie and Rice Soup and corn tortillas followed by Chocolate Peanut Butter Balls. Actually, the order was reversed, we ate the dessert as an appetizer while we waited for the veggies to cook. I had offered to make dessert but Rob saved the day.

Rob also registered us for Cycle Oregon. Tent porter, and all: we’re committed. Lucky (or unlucky) for me, cycling is easier on me than walking.

After a few weeks of rest and recovery, I resumed my daily cycling commute this week. I also swapped my HIIT classes at the gym for weights. No impact and no balance required. Mostly upper body. My knees may be resting but I am certainly still keeping active. I don’t think my arms have ever worked so hard. Although while it would be nice to have a goal to do an unassisted pull-up (NOT happening anytime soon), I think a more realistic goal will be to be able to refill the water cooler at work without too much difficulty. I am a bad employee right now. If it is empty, I do not refill it. I can do it. I mean, I did it once, but it wasn’t pretty. More awkward than anything else but instead of potentially making a giant puddle, I am acknowledging and working within my limitations. 😉

Now about the food. For anyone looking for a fun twist on spaghetti, this is a delicious marinara sauce. A heartier, cooked version of my 15-minute garlic basil marinara sauce, I fortified the sauce with red lentils. The finishing raw garlic and basil made the sauce truly special. I swapped the raw zucchini noodles for winter’s veggie noodle: spaghetti squash. While those expecting a noodle replica will be disappointed, those looking for a fun veggie side will be thrilled. A new texture and a fun way to slurp up all the delicious sauce.

So, please tell me: how was your Valentine’s Day? Do you refill the water cooler?? 🙂

Lentil Marinara Sauce with Spaghetti Squash

This is my submission to this month’s Credit Crunch Munch, Extra Veg, Vegan Linky PotluckPasta Please, Simple and in Season and Cooking with Herbs.

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Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso-Sesame Sauce

In Favourites, Mains (Vegetarian) on May 2, 2013 at 6:43 AM

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso Sauce

Are you familiar with The Dish column in the Toronto Star?

They routinely give the nutritional stats of local eats based on laboratory analysis. Not surprisingly, most meals get a failing grade.

Salad King’s Chicken Pad Thai: 1114 calories and 3479mg of sodium

Burrito Boyz’s Steak Burrito: 1000 calories and 1452mg of sodium

Veggie options are not usually any better:

Gandhi’s Spinach and Paneer Roti: 1482 calories and 3360mg of sodium

a1 Sweet’s Indian veggie thali: 1690 calories and 2134mg of sodium

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso Sauce

And what about vegan eats? Not any better.

Urban Herbivore’s sweet potato date muffin (just one! one muffin!) is 986 calories and 689 mg of sodium.

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso Sauce

And supposedly “healthy” restos? Depends on what you order:

Fresh’s Buddha Bowl (brown rice bowl with peanut sauce, tofu cucumber, tomato, cilantro, bean sprouts and peanuts) is 1168 calories and 1076mg of sodium

And Fresh’s Green Goddess Bowl (steamed bok choy, kale, swiss chard and broccoli with grilled tempeh, pickled ginger, toasted sunflower seeds, tahini sauce, toasted nori and ginger tamari sauce) is only 687 calories with 647mg of sodium.

Moral of the story? If you are eating out, be mindful of your portion sizes and the amount of non-veggies…. and preferably, only eat half your meal.

The portion sizes are so huge at my beloved Hot Beans that it is equally wise to share a meal there, too.

This always encourages me to try my hand at making the food at home, more in tune to my regular portion sizes. The culprits for the giant calorie counts are mostly due to the sheer amount of food, including heaping portions of rice and rich sauces. Fresh’s Green Goddess Bowl is lighter because it is filled with less caloric dense green veggies.

And yes, because I still couldn’t get Hot Bean’s peanut miso sauce out of my head, I made another version.

Last time, it was just chickpeas and broccoli but this time I went more extravagant by adding spaghetti squash, shallots and sesame seeds to the chickpeas and broccoli. I also wanted to test my theory of a thicker sauce by using some toasted sesame oil with the peanut butter and miso dressing.

Compared to my last attempt, this dressing was thicker, coating the veggies nicely. This version also had a more pronounced sesame flavour from the toasted sesame oil. In fact, a little of the sauce goes a long way. Big bold flavours means you don’t need to use as much. If you like it to cover everything, thin it or make a double batch. Both dressings were good, though. Side-by-side, I preferred the first dressing (I like dressings a bit more tart) whereas Rob preferred this one, but it was close.

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso Sauce

This is my submission to this week’s Weekend Herb Blogging, hosted by Elena, and to Cate for Anyone Can Cook Vegetarian legume dishes.

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Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas (& the best cat videos)

In Mains (Vegetarian) on February 5, 2013 at 6:24 AM

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

In the morning, I like to read through my blog roll. Rob and I read different blogs, so we often share fun links with each other.

I might share interesting recipes with Rob (beer-soaked fries, anyone?), whereas Rob might share interesting news. Real new like we’re losing the penny. Where was I last year when they decided that? Or not so important (but still real) news like the Toronto IKEA monkey that made front page news around Christmas (that I otherwise missed). Or the software developer who outsourced his own job to China. I think my favourite part of the detective work was documenting that he spent hours watching cat videos.

It is true: we love cat videos, too. Like this one, this one and this one. Oh, and this oldie but goodie. I liked those better than the World’s Best Cat Video, although it was still pretty cute. The top 30 cats of 2012 had some of our favourites, too, including grumpy cat! (With a special nod to #5, cat alarm cat).

OK, OK, I know I should be studying. 😛

I have been keeping things simple in the kitchen like this easy spaghetti squash stir fry with Brussels sprouts and chickpeas. Once you’ve roasted the squash, it comes together pretty simply. An Italian spiced dish with basil lightened with lemon juice, that is really more than the sum of its parts. It has been a while since I’ve cooked with spaghetti squash. My first venture was less than stellar and it took me a while to regain my confidence. Once you get past the notion it is pasta (it isn’t), you can enjoy it as a noodly-shaped squash. Actually, if you haven’t yet watched it separate into the thin spaghetti strands, you are in for a treat. A neat trick from nature. This dish was also nice as leftovers.. booyah!

So, do you enjoy cat videos, too? Any favourites?

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

This is my submission to this month’s Pantry Party for noodles, to this month‘s Credit Crunch Munch and this month‘s Simple and In Season.

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Chickpea & Kabocha Squash Lemongrass Curry

In Mains (Vegetarian) on March 11, 2014 at 7:33 AM

Lemongrass, Chickpea and Kabocha Squash Coconut Curry

Recently, Rob and I have been flip-flopping. One weekend Rob is home alone. The next, I am home alone as Rob is out. Travelling separately. Although I probably received the brunt of the solo travels as I ventured to the cold Canadian winter alone. Rob, however, is travelling without me but visiting and meeting friends throughout the US.

This weekend, he also left me without a car. My bike gets me to and from work but on the weekends, the car brings me to groceries. Our loot is  too big to bring home on a bike. Oftentimes, Rob will also pick up random missing ingredients throughout the week… so I lost that convenience, too. Although, we planned for this: a double grocery haul last weekend. This week, I get to eat through the fridge and pantry. And tackle my languishing winter squashes.

I am sure I am not the only one with winter squashes on my counter (right?). It happens every year to me. Houston-time, included.

Winter squash may not still be on your radar but with the last winter blast, a warming stew is hard to turn down. (I am not playing with you, Houston does get cold. I had pants on last week).

I finally decided to tackle Hannah’s Chickpea and Pumpkin Lemongrass Curry. Unlike most curries, this one has NO CUMIN. Blasted! A bit more sweet with the kabocha squash which worked well with the aromatics like cardamom and coriander, but still tempered by ginger, mustard and chile with a luscious coconut-infused broth spiked with lemongrass.

Do you still have winter squashes looming around? Heck, it is still winter, right? I shouldn’t feel too guilty, right? 🙂

Lemongrass, Chickpea and Kabocha Squash Coconut Curry

This is my submission to Deb for this week’s Souper Sundays, Meatless Mondays for squash and to this month’s Spice Trail.

Better With Veggies

PS. The winner of High Protein Vegan is Miss Polkadot. Congratulations! Read the rest of this entry »

Zucchini “Meatballs” and Tomato-Curry Sauce with Almond Parmesan (aka Vegan Indian Spaghetti and ‘Meatballs’)

In Mains (Vegetarian) on June 18, 2013 at 5:56 AM


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
Tamarind Lentils
Indian Chickpea and Collard Roulade with a Tomato-Mustard Sauce
Malai Koftas with Chaat Masala
Baked Lemon Cilantro Pakoras

This is my submission to this month’s Pasta Please for nuts and to this month’s Pantry Party for cheese.

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Carnival Squash Stuffed with Cranberry Maple Quinoa and Beans

In Mains (Vegetarian) on October 9, 2012 at 6:30 AM

This feels like a guilty confession. Boastful yet partially aghast at my audacity.

I admit it: I have 10 different kinds of winter squash in my kitchen.

All are edible (unlike the uber cute swan squash below! which I didn’t buy by the way)

There are the usual players: Butternut squash. Buttercup squash. Kabocha squash. Delicata squash. Spaghetti squash. Sugar pie pumpkin.

They all happened to be on sale this week.

But then, I went to the large Loblaws downtown (the one with 20 different kinds of mushrooms) and yes, they have plenty of squashes, too. Known for its wide selection, they carry many gourmet foods. While the dried mushrooms could cost you an arm and a leg (dried morels are $113.05/lb), the unique squashes didn’t break my budget.

From a local mostly-Mennonite farm and only $1/lb, I came home with new-to-me squashes: carnival, white swan and sweet dumpling (pictured left to right, above).  I resisted buying the ambercup and turban squashes, but I may head back for my next squash fix. (These are small squashes, so it may happen sooner than you think!)

With the ridged nature of the squashes, I knew these squashes were meant to be stuffed. I filled them with quinoa and white beans spiced with sage and oregano from my garden along with fresh cranberries, maple syrup and Dijon mustard. The flavours worked well together and I liked the tartness from the fresh cranberries contrasting the sweetness from the maple syrup. I served it overtop spinach for a prettier presentation.

The squash verdict? Love the carnival squashes! Dry yet moist, crumbly and sweet. Perfect as a stuffed squash because you can eat through the squash at the same time and integrated it into the dish. It might be too crumbly to hold up as large chunks for soups or stews. In the end I ate the skin of the squash, too. It was nice and crispy after all the roasting, so make sure you scrub the squashes clean before you start.

PS. For those keeping track, I also have a golden nugget squash and haven’t tried it yet. Any predictions on how best to eat it?

Carnival Squash Stuffed with Cranberry Maple Quinoa and Beans

This is my submission to this week’s Weekend Herb Blogging, hosted by Marta, to Ricki’s Wellness Weekend, to Healthy Vegan Fridays, to the Healthy Thanksgiving Challenge, and to this month’s Herbs on Saturday.

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Healing Foods – Winter Squash

In Events/Round-Ups on December 1, 2010 at 6:35 AM

It is my pleasure to host Healing Foods this month. Siri started this event to highlight the health benefits from a variety of foods. There are so many healthy options when you eat vegetables, but I wanted to highlight one of my favourite winter vegetables: winter squash.

Whether your preferred squash is butternut, acorn, kabocha, pumpkin or spaghetti, winter squash is filled with vitamins (great sources of A, B and C) and fibre, while being low in calories. Most importantly, they all taste great.

Squash is versatile and can be used in soups, sides, main dishes and even desserts. It can be boiled, baked, or steamed. It can be sweet or savoury. And this is why it is so easy to fall for squash.

Join me this month by sharing your winter squash and pumpkin recipes.

To participate, please create and photograph a vegetarian dish with winter squash, linking to this announcement and Siri’s Healing Food event page by December 31, 2010. Email me at saveur11 AT yahoo DOT ca with your name, your entry’s name and url along with a photograph of your dish. The dishes must be new and posted between December 1 and 31. You may submit as many entries as you like.

I look forward to seeing everyone’s creative dishes.

Tofu and Kale Bowl with a Curried Peanut Sauce

In Favourites, Mains (Vegetarian) on March 10, 2015 at 7:04 AM

Tofu and Kale Bowl with a Curried Peanut Sauce

You guys are too kind. Based on the responses from my last post (and my post earlier this year about non-recipes), here’s to sharing some of my simpler eats. I will have a blog sabbatical during my honeymoon and hopefully come back rejuvenated. This is actually an easy recipe to make and I could not wait to share it with you.

I have made this two weeks in a row. Its first debut was when my parents came down last weekend and I threw it together for a late Sunday meal. Everyone devoured it, returning for seconds soon after polishing off their first bowl. After one bite, my Mom declared she loved it and proclaimed I could serve it for her anytime. Big win! YEAH!

Tofu and Kale Bowl with a Curried Peanut Sauce

 

While there have been glimmers of sun before and after work, I decided to continue to deliciousness into this week. It is rather a humble bowl of vegan goodness (brown rice, pan-fried tofu and kale) but the star of the bowl is the glorious peanut sauce. Sweet, spicy and saucy with a hint of curry powder. Mix it all up for a delicious meal.

Our veg staple in the fridge is broccoli and our protein of choice is chickpeas, which I contemplated for my second iteration. Worried it would be a tad repetitive (broccoli + chickpeas + peanut sauce is a common occurrence on this blog), I stuck with kale and tofu. To be honest, I don’t think I have ever made simple steamed kale and I was surprised how sweet it was. It was also ridiculously easy to make, so I definitely consider this meal a kitchen success.

What is your go-to simple meal?

Peanut sauces and dressings spotted here previously:

Broccoli and Pineapple Udon Bowl with Pineapple-Peanut Sauce

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso-Sesame Sauce

Chickpea and Broccoli Quinoa Bowl with a Peanut-Miso Sauce

Mango and Snap Pea Noodle Salad with a Tangy Peanut Dressing

Noodles, Baby Bok Choy, Broccoli and Red Pepper with a Coconut-Peanut Sauce

Spicy Peanut Udon Noodles with Tofu and Broccoli

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

Tess’ Ultimate Peanut Sauce

Tofu and Kale Bowl with a Curried Peanut Sauce

I am sharing this with My Legume Love Affair, Bookmarked Recipes and ExtraVeg. Read the rest of this entry »

Peacefood Cafe’s Chickpea Fries & HappyCow Cookbook Giveaway

In Appetizers, Book Review, Sides on October 21, 2014 at 7:10 AM

Peacefood Cafe Chickpea Fries Recipe

I may not have promoted it here but I am a complete fan of Happy Cow. When travelling, I consult the reviews (and then leave my own) to find the best vegan eats around the world. Not only across Canada and the US, I chronicled my eats while travelling in Germany, Iceland, Mexico, Colombia and South Africa. Rightfully so, there are zero entries for Madagascar.

In any case, I was thrilled when I heard that Eric Brent and Glen Merzer were creating a cookbook featuring recipes from top-rated vegan restaurants, The Happy Cow Cookbook.

Peacefood Cafe Chickpea Fries Recipe

The neat part of this compilation was each restaurant’s profile, highlighting their popular and favourite dishes, important lessons as a restaurant owner/chef, and the future of plant-based food movement. Each restaurant shares one, two or more recipes, along with some photographs. As expected with a compilation, the recipes vary with respect to level of difficulty, recipe instructions and photographs. On the whole, the recipes seem solid. Millenium’s Pistachio-Crusted Eggplant Napoleon is way too complex for me to recreate, but makes me want to visit this San Francisco eatery.  There is also a recipe for Coconut Tofu and Blackened Tempeh with Grapefruit Yuzu (courtesy of Green in Tempe, AZ) that definitely beyond my reach. However, Lettuce Love Cafe’s Tempeh Reuben looks easy to recreate at home, as well as Netherlands’ Veggies on Fire’s Lemon Cheesecake with Raspberry Sauce.

The book is ordered alphabetically, based on the name of the restaurants, which makes it difficult to find recipes. However, the breadth of recipes seems vast with little repeats (although you will certainly find many recipes for vegan cheese!). Recipes vary from Kimchi Nori Maki Rolls and Peruvian Leftovers Pie to Avocado Apple Tartare with Walnut Bonbons to Chicken Fried Tempeh and Carrot Cake with a Vegan Cream Cheese frosting. Sadly, what I was most disappointed, was the abundant use of vegan substitutes (ie vegan cream cheese, sour cream and Vegenaise), although that probably helps prep time for restaurants.

While I have never been to Peacefood Cafe, I was itching to make their “Award-Winning Chickpea Fries” which is basically an Indian-spiced baked fry made with chickpea flour. They were quite easy to make although I regret adding the bay leaf to the spice mixture. It became a predominant flavour and bothersome since I didn’t grind it to a fine powder. I didn’t make the Caesar Dipping Sauce as the recipe perplexed me. I was not sure why there was fermented bean curd in the sauce without directions to pulverize it with a blender. In any case, the recipe below is as seen in the book. Enjoy.

Peacefood Cafe Chickpea Fries Recipe

Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me what your favourite vegan-friendly restaurant is (and where). Bonus entry if you share your link to your review on HappyCow. The winner will be selected at random on November 7, 2014. Good luck!

PS. HappyCow Cookbook recipes spotted elsewhere:

Beet Salad with Shallot-Thyme Dressing (from Blackbird Pizzeria in Philadelphia, PA)
Cherry Royal (from Veggie Grill in Hollywood, CA)
Granada Chai
(from El Piano in Malaga, Spain)
Kimchi Nori Maki Roll (from Real Food Daily in West Hollywood, CA)
Moroccan Tajine (from SunCafe Organic in Studio City, CA)
Nutloaf (from Wayward Cafe in Seattle, WA)
Pasta with Pumpkin Curry Sauce (from Counter Culture in Austin, TX)
Pickled Beets (from Zen Kitchen in Ottawa, ON)
Pistachio-Crusted Eggplant Napoleon (from Millennium Restaurant in San Francisco, CA)
Pumpkin Cheesecake with Bourbon-Brown Sugar Cream (from True Bistro in Boston, MA)
Quinoa Tabbouleh
(from Chaco Canyon in Seattle, WA)
Raw Lime Parfait (from Plant in Asheville, NC)
Roasted Spaghetti Squash, Cauliflower, Garlic and Mashed Potatoes with Porcini Mushroom Gravy (from Peacefood Cafe in New York, NY)
Skillet Cornbread (from Cornbread Cafe in Eugene, OR)
Spicy Cha Cha (from The Loving Hut in Houston, TX)
Swiss Bircher Muesli (from Luna’s Living Kitchen in Charlotte, NC)

Other recipes from restaurants I have made:

Candle Cafe’s Paradise Casserole with Black Beans, Millet and Cinnamon-Miso Sweet Potato Mash
Fresh’s All-Star Salad
Fresh’s Miso Gravy
Gorilla Food’s Strawberry Bliss Up Shake
Live Organic Cafe’s Raw Pad Thai
Peacefood Cafe’s Raw Key Lime Pie

I am sharing this with the Virtual Vegan Linky Potluck.

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Wild Mushroom and Minted Brussels Faux Pho

In Favourites, Mains (Vegetarian), Soups on September 28, 2013 at 6:20 AM

Wild Mushroom and Minted Brussels Faux Pho

Apparently, the worst is behind me.

While my homies in Canada relish in local winter squashes, apples and other fall delights, Houston is experiencing its autumn as well. Last weekend as Rob and I went out for our weekly cronut ride, wherein we no longer buy cronuts, almost overnight, after the torrential rains had abated, there was a bit of a nip in the morning air. Of course, this is still Houston. It is all relative. Translation: It was only 20C (68F) that morning but I was cold in my sleeveless shirt and shorts. My parents are battling frost warnings at night, and their highs are still our lows. A few days later and a few degrees more, we are back in summer mode. As I write this, at 6am on the last Saturday in September, it is 25C, feels like 36C (77F and 97F respectively). Five degrees short of the day’s high. Woe is me. I am really looking forward to this “winter”. Perhaps this could entice more people to come visit me?? 🙂

While I have not yet been craving kabocha squashes, I spotted a stalk of Brussels sprouts at the grocer. With a cute tag that exclaimed “We’re back!”. In Ontario, I’ve associated Brussels sprouts as fall/winter vegetables and ate my weight in them last year. I broke down and carried the huge stalk home with me, almost cradling like a baby since I did not want to damage them.

Wild Mushroom and Minted Brussels Faux Pho

I ended up combining a ton of Asian goodies (thank you Viet Hoa) with the Brussels sprouts to create this very nice rendition of Vietnamese pho. The ingredient list is daunting, but it is a fairly simple soup to whip up. The abundance of vegetables creates a flavourful soup without too much of a soup base. The broth is nicely flavoured with ginger, star anise, tart lime juice, salty tamari and aromatic toasted sesame oil. Fresh mint adds a beautiful brightness. For the vegetables, seared Brussels sprouts, baby bok choy and meaty mushrooms make up the bulk of the soup. In addition, I added sliced water chestnuts, julienned bamboo shoots and baby corn (the latter all canned).  I haven’t cooked with them before, but the bamboo shoots were akin to short noodles and the water chestnuts added a neat crunch. Definitely recommended. I used a mix of Asian mushrooms (shiitake, Portobello and enoki) but feel free to use just one.

The soup made a ton and filled me up all week long. Leftovers were just as good, if not better. While this may not seem like a fall-inspired recipe, this seems like a Texan fall-inspired meal. A light veggie-filled soup perfect during the hot weather. Hannah told me she may stop to read my blog during the winter, as she lives in Toronto, missing her warm Aussie winters. Please don’t hate me for the abundant heat! 🙂

Have you fallen for fall veggies yet?

Brussels sprouts done before:

Simple Ayurvedic Brussels Sprout, Mushroom and Leek Mixed Grain Skillet

Chinese Five Spice Vegetable and Noodle Stir Fry

Roasted Brussels Sprouts with Creamy Balsamic Miso Dressing

Roasted Orange and Brussels Sprout Veggie Noodle Bowl

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

Roasted Balsamic Curry Fall Vegetables and Cranberries with Kamut

Warm Lentil Salad with Caramelized Onions and Brussels Sprouts

Wild Mushroom and Minted Brussels Faux Pho

This is my submission to Deb for this week’s Souper Sundays.

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My Favourite Blogs (& the Recipes I Have Tried)

In Events/Round-Ups, Favourites on June 29, 2013 at 7:02 AM

To the lay-person, food blogging may seem odd. To me, it has been a way to chronicle my forays into the kitchen, creating my own living cookbook. Likewise, as others document their own successes in the kitchen, we create so many recipes to share. Some of my favourite recipes have been inspired from other bloggers, and just like when I documented my favourite cookbooks and the recipes I recommended, I thought it would be pertinent to highlight (some of) my favourite bloggers. I follow a lot of bloggers, but do not necessarily cook from their recipes. These, I have. I can vouch for their deliciousness. As a note, sometimes I try the original recipe but most of the times, I adapt it suit my own tastes and the ingredients in my kitchen. I encourage you to do the same.

Leaving nearly all my cookbooks in storage will have me leaning more heavily on others for my kitchen inspiration. I love recommending tried-and-tested recipes, so beyond myself, someone else has liked them too. So here we go:

1. Fat Free Vegan: Indian-Spiced Chickpeas and KaleI have yet to gush about Susan, but her recipes have rarely disappointed me and I have made a lot. They are flavourful, delicious, and healthy – what more could you want? I highly recommend her Indian-Spiced Chickpeas and Kale, Cauliflower Dal with Panch Phoran, Curried Beans and Quinoa with Baby Bok Choy, Iraqi Eggplant and Seitan Stew, Creamy Cashew Kale and Chickpeas, and Spaghetti Squash with Brussels Sprouts and Chickpeas.

Still bookmarked: Lentil and Cauliflower Rice Tacos, Mu Shu Jackfruit Lettuce Wraps, Jackfruit Crab CakesSmoky Apple Baked Beans, and Hummus-Crusted Cauliflower Steaks.Raw Carrot Cake Cupcakes with Cashew Frosting

2. Choosing Raw: I have already gushed about Gena and her amazing recipes, but I’ll say it again. Her recipes are simple, tasty and healthy. I highly recommend her Curried Chickpea Salad with Carrots, Mustard-Miso Dressing, Raw Zucchini Alfredo, Raw Carrot Cupcakes, and Greek Lemon and Quinoa Avgolemono Soup and there are many others I have tried.

Still bookmarked: Cinnamon Adzuki Spread, Smashed Avocado Lemon Kelp Noodle Bowl and Mung Bean Pancakes with a Mustard Sauce.

3. Eats Well With Others: Another one of my favourite bloggers is Joanne. Her blog is fun to read AND eat from, wavering between decadent desserts and delicious vegetarianZucchini Spaghetti with Chickpeas and a Roasted Tomato-Peach Sauce soups and salads. We share very similar tastes in the kitchen and I have been inspired by many of her recipes (likewise, she has also made a few of mine). I recommend her Creamy Lemon-Basil Whipped Avocado Sauce,  Lentil Mango Picadillo, Chickpeas Romesco, Brazilian Black Bean Soup, Spaghetti with Roasted Peach-Tomato Sauce, and Greek Baked Beans.

Still bookmarked: Carrot-Tahini Soup, Moroccan Carrot and Chickpea Salad with Prunes in a Cumin Vinaigrette, Moroccan Red Gazpacho, Red Lentil Dal with Charred Onions, African Curried Coconut Soup with Chickpeas, Bulgur and Spinach Pilaf with Chili-Roasted Tomatoes

4. Oh She Glows: It took me some No-Bake Peanut Butter Mousse with a Chocolate Magic Shelltime to warm up to Angela’s recipes but now I am enjoying them. She was the one to introduce overnight oat parfaits to me. My favourites so far have been her Creamy Mushroom Tomato PastaMillet Bowl with a Mushroom Gravy and Kale, Warm Lentil, Bulgur and Vegetable Skillet with a Lemon-Tahini Sauce, Garlic-Roasted Chickpeas in a Lemon-Dill Dressing, Blueberry Vanilla Chia Jam, and Peanut Butter Mousse with a Chocolate Magic Shell.

Still bookmarked: Apple Banana Coconut Curry, Roasted Buddha Bowl, Maple Baked Lentils with Sweet Potatoes.

5. Julia’s Vegan Kitchen: Julia and I keep exchanging favourite recipes between the two of us. When she says something is Indian Roasted Eggplant and Tomatoes with Chickpeas (Baingan Bharta with Chickpeas)good, I leap at the chance to try it out. Our favourite recipes of all time have come from Julia’s recommendations. Some of the keepers I have tried from her include: Split Pea Dal with Ginger and Lime, Besan Chilla, Indian Lentils with Spinach, Indian Roasted Eggplant and Tomatoes with ChickpeasIraqi Pomegranate Stew.

Still bookmarked: Hoppin John Risotto, Mango Chili, Bouillabaise, Lemony Lebanese Lentil-Greens Soup.

6. My New Roots: One of my first blog crushes was on Sarah. You know, before she became the big-time blogger. All her recipes have been delicious. I seem to discover new ingredients while reading her blog but have no fear, some of her recipes are simple. I highly recommend Raw Tacosher Raw Chocolate Milkshake, Mojito Smoothie, Warm Balsamic Rosemary Cabbage Salad, Crunchy Cabbage Salad with Orange-Tahini Dressing, Raw TacosChickpea Salad with Mexican Mango DressingGrilled Balsamic Portobello Mushrooms, The Best Lentil Salad EverRaw Brownie, Mexican Chocolate Spiced Black Bean Brownies, Raw Raspberry Cashew Dreamcake.

Still bookmarked: Lemony Leeks with Chickpeas, Raw Pad Thai, Moroccan Carrot Ribbons and Black Lentils, Enoki Mushrooms, Broccoli and Kimchi

7. Lisa’s Vegetarian Kitchen: One reason I decided not to tote 660 Curries and 1000 Indian Recipes with me to Houston was that I knew I could find delicious Indian recipes on Lisa’s blog. I haven’t made as Chickpea Salad with Mango, Pomegranate and Chaat Masalamany of her recipes other than a delicious Warm Chickpea Salad with Mango, Pomegranate and Chaat Masala. However, when I start bookmarking her recipes, I just cannot stop.

Still bookmarked: Indian-Style Lentils, Mustard Mung Beans, Spicy Mung Beans, Chickpeas with Mushrooms, Filipino Mung Bean StewPeanut Butter Cookie Dough Bites

8. Radiant Health, Inner Wealth: Are you tired of my Tess crush yet? What have I not adored? Tess has a blog where she shares many of the recipes from her cookbooks. A complete list of the Zippy Garlic-Basil Marinara with Zucchini Noodlesrecipes I have tried can be found here, but some highlights include: Creamy Low-Fat Hummus, Green Velvet Guacamole (aka Edamame Guacamole)Baked Lemon Cilantro Pakoras15-Minute Zippy Garlic-Basil Marinara with Zucchini NoodlesDillicious Yellow TofuBlack Bean, Cilantro and Apricot SaladAlmost Raw Asian Kale and Edamame SaladLime-Spiked Black Bean and Quinoa Kale WrapMiso Healthy DressingRoasted Garlic Tofu Salad with Cilantro Rice, Black Beans and  a Mango Salsa and Maca Chip Raw Energy Balls.

Still bookmarked: Ful Mudhamas, Savory Lentils with Caramelized Onions, Zesty Lemon Chickpeas, 5 Minute Chicky Chickpeas all from Get Waisted.Ancho Lentil Taco Salad Wraps

9. Post Punk Kitchen: Isa is a goddess in the kitchen and she graciously shares her recipes on her blog. My recommendations: Ancho Lentil Salad Wraps, Roasted Beet Salad with Warm Maple Mustard Dressing and Tempeh CroutonsWhite Bean, Quinoa and Kale Stew with Fennel, Asparagus, Nectarine and Baby Lima Bean Lettuce Wrap.

Still bookmarked: Smoky Tomato Lentil Soup with Spinach and Olives, Jerk Sloppy Joes with Coconut Creamed Spinach, Broccoli Curry Udon, Miso Soba Stir Fry with Greens and Beans, Quinoa Puttanesca, Puttanesca Tofu ScrambleThai Coconut Corn Stew

10. Plant Powered Kitchen: Dreena is another cookbook author that very generously shares her recipes on her blog. I have made a few recipes from her cookbook, Let Them Eat Vegan, as well as these she has shared online: Moroccan Vegetable Phyllo Rolls with Balsamic Maple Dressing, Jerk ChickpeasThai Chickpea Almond Curry, Tomato Lentil Cumin and Dill Soup and Thai Coconut Corn Stew.

Still bookmarked: Marinated and Roasted Tomato Garlic HummusFrench Lentil Soup with Smoked PaprikaCreamy Barley Risotto with Thyme and Star Anise, Mexican Bean Soup, Chickpea and Artichoke Bliss in a Dish, Mellow Lentil Sniffle Soup, Lemon Chickpea Lentil Soup, Roasted Tomato Bean StewDreena’s Frosted B-Raw-niesRaw Strawberry Cream Tart

11. Vegan Lisa: When I look for desserts, Lisa’s blog is a great place to start. Her recipes are killer and I have enjoyed everything I have made thus far, including: Raw Strawberry Cream TartRaw Mango Energy Bars, Kale Granola, Almost Raw Chocolate Banana Crepes with Almond-Coconut Cream and Cinnamon-Flax Crackers.

Still bookmarked: Sweet Like Hannah Truffles, Caramelized Onion Hummus, Smoky Spicy Tomato Soup, Broccoli, Chickpea and Quinoa Salad, Tangy Thai Toss, Crustless Kale Quiche

12. Chocolate Covered Katie: Another blogger with mostly healthy Almost Guiltless No-Bake Chocolate Mousse Piedesserts is Katie, which brought to me my Almost Guiltless Chocolate Mousse Pie, which was then turned into a Chocolate Mint Ice Cream. I also recommend her Lemon Cheesecake Squares, Chocolate Peanut Butter Truffles, and Chocolate Chip Chickpea Blondies.

Still bookmarked: Raw Chocolate Raspberry Mini Fudge Cake, Coconut Crack BarsMushroom Stroganoff

13. Rawmazing: Another fabulous raw blog is Rawmazing, which introduced these fabulous recipes to me: Raw Thai Pineapple Parsnip Rice, Blackberry, Walnut and Avocado Salad with A Ginger-Lime Vinaigrette, Raw Sweet Potato and Mushroom Sliders,Blackberry, Avocado and Walnut Salad with a Ginger Lime Vinaigrette and Raw Beet Chips.

Still bookmarked: Raw Chili, Raw Avocado Kale Pesto with Zucchini Noodles

14. Chef Amber Shea: I was immersed into raw desserts while testing Amber’s recipes for her cookbook Practically Raw Desserts. I highly recommend her Enlightened Carrot CakeCake Batter Protein Balls as well as her “World’s Healthiest Bolognese Sauce“.

Still bookmarked: Cauliflower Enlightened Raw Carrot Cupcakes with Apple-Cashew FrostingChickpea Tagine, Ethiopian Lentils, Moroccan Harira Stew, Tofu Makhani Curry, Cinnamon Swirl Caramel Cheesecake Bars

15. 101 Cookbooks: I wasn’t going to include my recommendation for Heidi’s blog because I am probably not telling you anything you do not already know. But I love her recipes, too, so this is where you should start eating: Warm Carrot and White Bean Salad with Dill, Sushi Bowl with Asparagus and Avocado, Green Soup with Ginger, Cranberry Bean Mole with Roasted Butternut Squash, and Nikki’s Healthy Cookies.

Still bookmarked: Moroccan Carrot & Chickpea Salad, New Years Soup, Black Sesame Otsu

Honourable mentions to some of my other favourite Warm Carrot and Flageolet Salad with Dillblogs, even if I cannot vouch for their delicious recipes (yet):

The Veggie Nook: I know Gabby’s Sugar-Free Carob Almond Butter Cups are delicious and have bookmarked other treats to try like Pineapple Shortbread Bars, Pre-Workout Superfood Energy Bites, Tahini Dill Pasta SaladCoconut Curry Dressing

Peachy Palate: I don’t know how Michelle has so much energy to make gorgeous single-serving meals every day but they all look delicious, including: Lentil Lemon Spaghetti with a Roasted Garlic Dressing, Triple Coconut Pancakes,  Tempeh Mushroom Fricassee, Sweet Chili Pomegranate Molasses Tofu Soba Noodles, Warm Beet Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso Sauceand Lentil Pomegranate Molasses Salad, Pomegranate Molasses Baked Tempeh, Squash and Eggplant

The First Mess: Her Broccoli and Spaghetti Squash Bowl with a Peanut-Miso Sauce was delicious and I have had my eye on her Busy Lady Veggie Bowl for a while.

Keepin It Kind: Kristy devoted a whole month to chickpea recipes last year – what’s not to love about that? She has flavourful and elaborate meals that I wish I had enough coordination to put together myself. I’d love to try her Jackfruit Curry, Lentil, Farro and Kale Salad, Sloppy Chickpea Joes, and Malai KoftasRoasted Cauliflower Quinoa with Cheesy Pumpkin Tempeh Sauce

Fresh Energy Recipe Lab: A new-to-me blog but I have been saving her recipes like crazy: Raw Jicama Sushi Rice with Spicy Raw Tuna, Collard Wraps with Raw Mushroom Pate, Raw Cauliflower Dolmas, Raw Cauliflower Couscous with Capers, Beet & Ginger Dressing, Wakame Salad

Healthful Pursuit: Her malai koftas were very good and she has tons of other enticing recipes (Masala Basmati Casserole, Veggie Sprout Bowl with Creamy Curry Sauce, Spinach Lentil Curry)

Sprint 2 the Table: Laura is probably the other non-veg*n blogger that I adore. I love reading about her protein-fueled eats. I still have my eyes on her Chocolate Avocado Cookies and Chocolate Zucchini Muffins, though. 🙂

Which blogs do you really enjoy? Which recipes do you recommend? Any recommended recipes I have missed from these bloggers?

This is my submission to this week’s Healthy Vegan Friday.

Candy Cane Fudge Cookies + Superfun Times Vegan Holiday Cookbook GIVEAWAY

In Book Review, Desserts on December 17, 2016 at 9:19 AM

Candy Cane Fudge Cookies + Superfun Times Vegan Holiday Cookbook

Just so we’re clear. All those Spicy Chocolate Snickerdoodles that disappeared… it wasn’t Rob’s fault. Blame the breastfeeding mama and her group of mom friends. I am making a second batch so Rob can enjoy them, too. They will also come with me to our much anticipated annual cookie exchange. Last year, I made 3 batches of cinnamon snaps to share and swap, and this year, decided to share two different kinds of cookies. In theory, I could simply multiply the recipes but instead, I wanted to #tryallthecookies. Read the rest of this entry »

Sweet and Salty Tahini Asparagus and Quinoa Salad

In Book Review, Mains (Vegetarian), Salads on June 5, 2015 at 6:32 AM

Sweet and Salty Tahini Asparagus and Quinoa Salad

I wait patiently for the few weeks every year when local asparagus finally makes its way to my kitchen. A late start to spring, and perhaps an early start to summer, meant I had to wait a little bit longer. Asparagus is cheaper than our beloved broccoli, at least right now, so we’ve been stocking up. Stalking up, is probably more correct. HA!

Sweet and Salty Tahini Asparagus and Quinoa Salad

This was a simple salad completely worth sharing. It is multi-component, but each part is simple and completely malleable to what you have in your kitchen. I picked quinoa as a fluffy base to the salad and seasonal roasted asparagus as my green. It is topped with candied nuts and seeds, oven roasted with maple syrup and everything is balanced with a tangy lemon-tahini dressing. Avocado would have been a nice accompaniment, too.

Sweet and Salty Tahini Asparagus and Quinoa Salad

The recipe is adapted from Anna Jones’ A Modern Way to EatOriginally published in Britain, it was updated for a North American audience. The cookbook is vegetarian with plenty of vegan or vegan-friendly recipes, and I love this cookbook so far. The recipes highlight vegetables with seemingly simple ways to create meals without being boring. She has worked with Jamie Oliver and Yotam Ottolenghi, if that gives you an idea of her recipes: flavourful unique combinations with a touch of simple.

Sweet and Salty Tahini Asparagus and Quinoa Salad

Recipes from A Modern Way to Eat  spotted elsewhere (I found many of them!):

Any night of the week pizza
Autumn roasted root panzanella
Avocado and lemon zest spaghetti
Banana, blueberry and pecan pancakes
Brown sugar meringues with sticky apples and pears
Butterscotch chocolate chip blondies
California miso, avocado and lima bean salad
Cardamom and carrot cakes with maple icing
Celeriac soup with hazelnuts and crispy sage
Cherry and rose water macaroon tart
Cherry poppy seed waffles
Double chocolate cloud cake
Double greens and filo pie
Elderflower and pistachio cake
Farro with roasted leeks and smoky-sweet romesco
Figs with sticky date dressing
Full of greens fritters
Goodwill rainbow pie
Honey-roasted radishes
Huevos rancheros
Laura’s herbed green quinoa
Lemon-roasted feta with traffic-light tomatoes
Lemony lentil with crispy kale soup (totally on my to-make list)
Light tart of butternut squash and kale
Lime and chipotle black bean tacos
Maple peanut California wraps (totally on my to-make list)
The New Eggs Benedict with a Healthy Hollandaise
Overnight bircher with peaches
Pan-dressed noodles with crunchy cabbage and crispy tofu
Raw brownies
Raw thai citrus crunch salad
 
The really hungry burger
Roasted spring vegetables with watercress vinaigrette
Seeded pistachio and squash galette
Strawberry poppy seed crisp
Sweet potato quesadillas
Sweet red onion and hazelnut pizette
Tomato and coconut cassoulet (totally on my to-make list)
Turkish fried eggs

PS. I am sharing this with Eat Your Greens, No Croutons Required and Meat Free Mondays.

Read the rest of this entry »