I am going to spice things up today. Literally and figuratively. While I have been to many restaurants, I don’t share my resto reviews here. (I save them for Happy Cow – follow my profile). But, what if I told you I could give you the recipes for all the dishes we tried? I figured that was worthy of a share on a recipe blog.
This was a marvellous meal Rob and I shared at Doug McNish’s Public Kitchen. He typically caters to take-away meals and Sunday eat-in brunch but occasionally there are pop-up specialty dinners. This was one such dinner titled “Vegan Everyday“, named after his latest cookbook. Known for his love of raw vegan foods and writing two raw cookbooks, Eat Raw, Eat Well and Raw, Quick and Delicious, this cookbook features his love of cooked vegan food. His recipes are all whole foods based (all homemade, no faux meat substitutes and gluten-free, too). Doug’s latest cookbook is based on his extensive experience in the kitchen and wanted to prove the awesomeness of the recipes. So much so that he made them from his own restaurant to share.
So, without further adieu, here was our meal:
AVOCADO TEMPURA – crisp quinoa battered avocado, spicy kimchi, sweet lemon tamari ginger reduction, nori dust, Chinese five spice. This was excellent. Crispy creamy avocado. I never would have thought to make this at home but it was so good, I may give it a go.
CHERMOULA TOFU – grilled spice rubbed chermoula tofu, braised jalapeños and collard greens, sweet potato quinoa hush puppies, crisp yucca strips, tangy almond cream sauce. Four recipes are from his cookbooks and I don’t think I would have ever thought to combine them together. Other than the sauce being a but heavy, I really liked this.
and from the other side:
TEMPEH CROQUETTES – crisp cornmeal and brown rice flour crust, roasted red pepper aioli, sweet potato puree, seasoned brown rice, sautéed herbed white wine garlic local veg. The croquettes were fragile but still delicious.
BLUEBERRY CHEESECAKE – soft creamy cheesecake, blueberry compote, ginger crust, candied lemon zest. I was really excited to try this because I knew the recipe from the cookbook used white beans as a secret ingredient. However, this was more cake than cheesecake as bean-based baked goods are ought to do. I will likely not remake this one at home but it was a decent cake.
CHURROS – churros with spiced coconut sugar coating, warm cinnamon chocolate dipping sauce, candied orange. This was the recipe that I lured in Rob. He probably considers himself an expert at churros, eating them that is, especially after our stint in Houston.
Let’s just say that these were unlike any churro we have ever tried. Churros are naturally vegan but these are also gluten-free which may have been our problem (not sure). In any case, they tasted great and if anything, could have passed for a gourmet interpretation of churros with a hefty coating in cinnamon and coconut sugar with a delicious warm cinnamon chocolate dipping sauce.
As I said, all the recipes are from Doug’s latest cookbook. With 500 recipes, there is something here for everyone, from breakfast to dessert and everything in between. If you’ve been to his restaurants or ones where he’s helped shape their menu, you may recognize recipes like his Cheesy Broccoli Quinoa Soup or his Sweet Potato Chili. Recipes are quick and easy (Black Bean Santa Fe Wraps) or more elaborate (Miso-Glazed Tofu with Crispy Sushi Cakes and Braised Bok Choy). Then there are recipes I really want to try like Indian-Spiced Date Squares. Or how about Maca Crunch Ice Cream? Honestly 500 recipes feels like a tomb of recipes when most cookbooks share only 100 or so at a time.
I have made a few recipes already and they are very good. He definitely knows how to ramp up the umami (bring on the nutritional yeast, tamari and mushrooms). So much so, that I tended to reign them in, worrying about exploding my palate. I will share a homemade recipe in the next few weeks but until then, here is the recipe and cookbook photo for the gluten-free, vegan churros. This is more what I think of when I think of churros, so I look forward to trying the recipe out myself one day.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me what you generally try to eat every day. The winner will be selected at random on August 20, 2015. Good luck!
As we delve from cinnamon-infused autumn recipes to gingerbread and chocolate mint creations for the holidays, I was inspired by The Vegetarian Flavor Bible, to share ideas how to use blackstrap molasses. I have talked about blackstrap molasses before. With its inherent bitterness, it is also a sweetener packed with calcium, iron and potassium. You cannot substitute it directly for typical molasses unless it is used in small amounts or you offset its bitterness with other sweeteners. Here are some suggestions:
1. Baked Beans
I have two recipes for baked beans which include blackstrap molasses. One is a stovetop version that includes apple to sweeten the sauce and the other is a slow-cooked Nova Scotian style baked beans. Angela has also shared maple baked lentils with blackstrap molasses as well as a Pumpkin Maple Baked Bean Cornbread Casserole. Tara created these beautiful Slow-Cooked Cider Beans.
2. Homemade Barbecue Sauce
Skip the beans and just make your own barbecue sauce. This is a South Carolina-style barbecue sauce with a mustard/vinegar tang with a touch of blackstrap molasses reminiscent of barbecue. This is also a fabulous Smoky Apple Bourbon Barbecue Sauce. See also Gena’s Tempeh Kebabs with Homemade Barbecue Sauce and Bianca’s Memphis-Style Barbecue Sauce. Gena also uses a simple barbecue marinade for her raw barbecue zucchini chips.
3. Salad Dressing
Turn your sauce into a dressing. This Blackstrap Molasses and Balsamic Dressing sounds interesting.
4. Gingerbread cookies
This photo is of my Brown Sugar Cardamom Snickerdoodles and doesn’t use blackstrap molasses, so I urge you to check out gingerbread cookies that use blackstrap molasses: Sarah B’s Healthy Holiday Gingerbread Cookies, Kathy’s Ginger Snappy Crinkle Cookies, Angela’s Chewy Molasses Spelt Cookies, Dreena’s Gingery Cookies and Claryn’s Vegan Molasses Cookies. Other cookies to try include Claryn’s Tahini Chocolate Chip Cookies, Dreena’s Raisinet Cookies and Leanne’s Gingerbread Quinoa Breakfast Cookies.
5. No-Bake Snacks/Cookies
6. Pumpkin Pie
For those that prefer muffins, Emma shared these Double Ginger Chocolate Chunk Muffins and these Full Meal Muffins are filled with fruits and vegetables. Dreena also has a Chocolate Gem Gingerbread Loaf, Joy shared a Gluten-Free Gingerbread Bundt Cake with a Pumpkin Filling and Elsa’s Spiced Applesauce Cake with a Buttercream Frosting.
Infuse a gingerbread flavour into your next smoothie. See Angela’s Iron Woman Gingerbread Smoothie or Pumpkin Pie Smoothie, McKel’s Gingerbread Molasses Smoothie and Brittany’s Pumpkin Gingerbread Smoothie.
9. Dessert Puddings
A bit of a thicker smoothie, here is a Pumpkin Gingerbread Pudding.
10. Breakfast Oats
Feel free to add blackstrap molasses to your morning oats. Here I added it along with pumpkin for a Pumpkin Gingerbread Overnight Oats breakfast. You could also consider adding it to your bittersweet granola or your next batch of gingerbread almond butter.
11. Accent to savoury meals
The Vegetarian Flavor Bible does not list blackstrap molasses separately but includes suggestions such as molasses + garlic + ginger + orange; molasses + chili pepper flakes + ginger; and molasses + ginger + lemon.
What did I forget? How do you like to use blackstrap molasses? Bonus points if you have ever finished a bottle. ;)
PPS. I am sharing this with Healthy Vegan Fridays.
I had been meaning to write this up in my final days in Houston but only now getting around to polishing up my recommendations. You will notice that most of my recommendations are not for vegan-only establishments. Those are few and far between in Houston and let’s be honest that most of my friends are not vegan and I like it when we can all enjoy our company and all enjoying eats together.
Without further adieu, here are my favourite places in Houston for vegan meals where there are also options that will satisfy serious non-vegans.
I originally encountered Green shortly before I switched to eating only vegan after a trip to San Antonio in 2011. Perhaps it was their scrummy dishes that reinforced I could totally eat vegan that made it easier to switch. Who knows, but what I do know is this Houston outpost is a vegetarian restaurant offering delicious vegan eats. They opened early in 2014 and I had many repeat visits. I recommend their sweet potato pancakes for brunch and their BBQ sandwich. I loved the filling so much, I would usually get the filling as a side to a protein bowl. YUM! In retrospect, my recent hankering for BBQ sauce may have been spurred by a Green craving.
Thai restaurants are usually friendly for vegan eats but this Thai eatery excels with fresh, flavourful and light fare with a whole vegan section on their menu (including vegan coconut ice cream). It was their seitan mock duck larb that inspired me to make these delicious Laotian Larb Tofu Lettuce Wraps, so at least I will have the ability to make this from miles away.
They may have changed their name to dgn factory, but they still serve healthy dosa stuffed with your favourite worldly combinations. Not just Indian masala, they have cauliflower Manchurian and even Mexican-inspired options. My standard order was the not-spicy spring veggie dosa hold the cheese with the vegan kheer for dessert. Yes, it was their kheer that inspired me to make this Chai-Spiced Rice Pudding. My friends raved about their authentic AYCE sambhar.
I loved going to Hugo’s. Mostly because my guests would positively rave about their food. They serve traditional but inspired upscale Mexican food. Think nopales and huilacoche. This is not standard TexMex. I think my friend still talks about the mole-stuffed cornbread. And that was a side. In any case, they have a vegetable-heavy vegetarian sampler platter (from their old menu so off-menu) that can easily be made vegan. Plus, once they know you are vegan, they will tailor the dishes for you. The churros: totally vegan but they will make sure there is no milk in the side of hot chocolate. If you call ahead they can make their refried beans vegan as well.
5. Radical Eats
This is a vegan resto that went omni after relocating to my former neighbourhood. They offer an overwhelming multi-course Sunday brunch which is a great way to sample their food. Meat options are available but I think the vegan meals would satisfy even the serious meat lovers. Comfort Mexican-inspired treats, I found their vegan desserts were stellar. Call in advance to see what they have available. For a while we tracked down their vegan tres leches cake until Rob was more content with the non-vegan but best tres leches in Houstin from El Bollilo. They also offer free drop-in vegan cooking classes on a monthly basis so pay attention to their Facebook feed for details.
This restaurant was already in Rob’s good books before we moved here as it was a favourite amongst our Houston friends. They have a handful of vegan options (I was partial to their uttapam and beet and barley salad since they were not too spicy). They serve fusion Indian food with options for everyone.
Have I missed your favourite restaurant serving vegan meals? Tell me more!
Usually my vacations are fast and furious. I wait until I get home to relax as I would rather be exploring a new country. This last vacation was different. With a full month at our disposal along with a lot of time for spent in transit, I had a lot of “spare time”. Thankfully I had my Pocket fully loaded and ready to read. Here are my recommended reads in case you want something for this long weekend and beyond:
I agree with all of Lisa’s tips. Rob has taught me many of them along the way. A new tip we really liked, too: free international roaming. Get it if you can.
Rob and I have begun to watch Parts Unknown and reading his travel tips are interesting. Does he recommend checking his bags? And what about food on the airplane?
We much prefer staying at places through Airbnb and managed to do this in Johannesburg and Capetown during our last trip. We spoke a bit with our awesome host in Capetown about Airbnb travellers. We tend to have an adventurist nature but honestly, I do not worry with reputable hosts.
Although a few years old, this is a more elaborate vacation experience than I could ever write but very similar to our experiences.
But I have to be honest. Lemur-watching, like bird-watching, takes a bit of concentration. For most people it’s probably not going to pack the same adrenaline punch as a typical African safari, infused with that exhilarating, almost spiritual sense of being out on the open veldt, with lions stalking their kill. Yet tracking lemurs offers something different, perhaps an even more intimate, delicate view of nature.
This article is also about Madagascar but highlights its unstable nature even after the election earlier this year. It was hard to travel in a country which had been shunned from the global aid community after the 2009 coup. Emotionally and physically hard.
It has been instructive to see all these pressures up close here in Madagascar, one of the poorest countries in the world. The globalization of illicit trade has left Madagascar exposed to Chinese merchants working with corrupt officials here to illegally import everything from valuable rosewood timber to rare tortoises. Some global textile manufacturers set up factories then quit when the politics turned too unstable. Mandatory education here is only through age 15, and it’s in the local Malagasy language. That makes it hard to compete in a world where some developed countries are teaching computer coding in first grade.
And then there’s Mother Nature: the population of Madagascar is exploding, and the forests and soils are eroding. The soil for agriculture here is iron rich, nutrient poor and often very soft. Since 90 percent of Madagascar’s forests have been chopped down for slash-and-burn agriculture, timber, firewood and charcoal over the last century, most hillsides have no trees to hold the soil when it rains. Flying along the northwest coast, you can’t miss the scale of the problem. You see a giant red plume of eroded red soil bleeding into the Betsiboka River, bleeding into Mahajanga Bay, bleeding into the Indian Ocean. The mess is so big that astronauts take pictures of it from space.
I read this in Madagascar and while it is about the sharp differences in experiences from someone born in America and Myanmar, it resonates equally well with those living in Madagascar.
All about Nancy Scheper-Hughes’ quest to expose the world’s market for human organs for transplantation.
After meat and dairy disappeared during the collapse, Cubans became vegan virtually overnight. Along with reduced calories, their health improved. Fascinating article.
When I travelled to Morocco my friend was really excited about eating a banana.She wanted to taste a non-Cavendish banana that we’re eating in North America. While the history of the banana in America is not new, it is a fascinating story about the real Banana Republics.
The mass-produced banana first came to the United States in the 19th century. As the next century rolled on, buccaneering banana men pioneered such innovative business practices as propping up puppet heads of states throughout Latin America, keeping them in power through corporate largesse, and exploiting local workers, when not actually encouraging local governments to enslave or kill them. By building railroads, in exchange for land for plantations, United Fruit tightly entwined itself with the economies of many countries, and came to own huge swaths of Central America. Its reach was so extensive that it became known as “the Octopus.”
As much as I cycle, I do not follow sport politics but this is a lengthy look at Armstrong’s aftermath.
On the subject of cycling… and the nature of their eats while on the Tour de France. Mint and melon coulis with blueberries and raspberry and praline, anyone?
What good reads have you read lately?
Thank you for all your positive feedback from my top 13 favourite recipes. This is the first year I also looked through my blog stats and decided to share your favourite recipes you read on my blog last year. I was going to add them to my last post, but I didn’t want to overwhelm you. Some oldie-but-goodies are in this list, so be sure to check them all out.
My most popular recipe is not even vegan, but I am tickled pink that I keep reading everyone’s success with our family recipe for apple strudel. No store-bought phyllo dough here, we have authentic strudel dough. Who does not enjoy seeing step-by-step photos of my Oma making an apple strudel? (Also my top post last year).
We have gravitated to Ethiopian w’ets as they are cousins to simple Indian dals. Easy, flavourful and healthy. All good! Ethiopian restos can be hit-or-miss for me, as Ethiopian food tends to be even more spicy than Indian curries. I learned the hard way that Penzey’s berbere is way.too.spicy, but this recipe comes with a delicious blend for even the mild palate.
You have good taste. This dessert was awesome. An almost raw cheesecake with nutella flavours from chocolate and hazelnuts.
A raw cuisine classic, and it is no surprise why. Even the most serious meat eaters approved! The walnuts are easily crumbled into a mock ground beef and topped with a simple tomato salsa and cashew sour cream.
If you could not tell, I really like chickpeas and they work well warmed. Here they are dressed up Spanish-style along with smoked paprika, roasted garlic, lemon and spinach for an easy weeknight meal.
It boggles my mind that kik alicha, a simple Ethiopian split pea puree, is one of my post popular posts of the year. But it shouldn’t. It is a deliciously garlicky, silky dip/spread/thick stew. For those who think Ethiopian food is only hot-and-spicy, this will definitely prove you wrong.
This was a fun cilantro-lime twist on a broccoli and cauliflower rice salad originally popularized by taking the Whole Foods salad bar by storm. Sunflower seeds add crunch and dried currants add sweetness, making a fantastically popular salad.
I was going to include this in my list of of favourite recipes from 2013, but I knew it would be repeated here, so I refrained. Coconut flour was revolutionary in my kitchen and this was my gateway dessert. A low-fat, nut-free, raw carrot cupcake made with carrots, topped with an apple-cashew frosting. Ingenious, no?
Bring on more cupcakes! I made these for Rob’s birthday and they were a hit. A lower oil cupcake made possible by adding mango puree to the cupcake batter. Spiked with vanilla and cardamom, they were topped with a mango-coconut buttercream frosting. The frosting melted by the end of the night, but the cupcakes were a winner.
I really like that some of my popular posts are quite non-traditional. This a vegan spin on the Japanese cabbage pancake. Instead of flour, tofu and cornstarch/arrowroot are used to bind the baked pancake together. Top with black sesame seeds, shredded nori, as well as okonomi sauce and Japanese-style mayo for the real deal.
A staple in our kitchen, these are Indian-flavoured chickpea pancakes that Rob loves to whip together on weekends together. They are very flexible, so fill them with your vegetable odds-and-ends. Our newest favourite version incorporates kimchi into the batter.
This was a portable spin on an Ottolenghi-inspired salad with sweet potato, quinoa, wild rice and brown basmati rice with tofu feta and a sweet and creamy tahini dipping sauce. Wrap it in rice paper rolls for easier transportation, or leave it a salad in a bowl; it will be delicious either way.
A bonus #14 since we had a repeat for #3. Plus this is an oldie-but-goodie and worthwhile revisiting (or visiting if you have not tried it yet). Pan-fried chickpeas and toasted almonds are combined with artichoke hearts in an Italian marinade with lemon, basil and oregano.
What were your favourite finds from the year? Did I miss any of your favourites?
Favourite here, previously:
This has been a year of many changes but equally one with many delights. Moving to another country, almost 3000 km away, was a monumental feat. With support from family, friends, co-workers and strangers, my new home in Houston has a warm, soft spot in my heart. My kitchen has changed, my recipes a bit more simple, but still delicious as ever. Without further adieu, here are my favourite recipes from the last year (no particular order). Tomorrow I will share your top reader favourites from 2013.
Food seems to taste better when someone else makes it for you, but this was pure gastronomical bliss. Beer-Soaked Sweet Potato Fries + BBQ Jackfruit meat + kimchi + baked tofu, a spin-off of one of our favourite dishes in Toronto.
Pad thai is another dish that is Rob’s culinary creation and I finally snapped photos of the most delicious version yet. Tamarind is the secret to our authentic-tasting pad thai sauce.
Looks like this may be found as the year Rob fed me, but judging by how often we make arepas, this is definitely a winner in our books. Here it is paired with a dill-intensive tofu and broccoli scramble.
We are loving all.things.taco at the moment and this still stands as one of our favourite fillings. Quick, easy, and tasty. The reason why I keep powdered Ancho chiles in my kitchen.
Roasted brussels sprouts are fantastic but this sweet, creamy and tangy balsamic-miso dressing is a winner with anything.
I had to limit myself to one chip recipe for this round-up. While my raw beet chips are truly addictive despite their simplicity, I like the simplicity of these corn chips which are basically only corn with spices and seasonings.
A winner for potlucks, this simple chickpea and carrot salad is delicious with a medley of curry powder, maple syrup, tahini for a dressing. It can double as a main.
I never would have thought to combine miso and curry, but trust me, this soup was delicious.
Most of the recipes in this list of favourites have been Robbie Repeaters, aka recipes simple and tasty that Rob makes time and time again. This is a refreshing change of pace for a dip: a fusion of hummus with tzatziki. Cucumber meets chickpea. Nice to meet you, too.
At number 10 only because I lumped my desserts towards the end, this was an epic dessert. Rich and decadent, chocolate meets hazelnut for a nutella-like cheesecake, only better.
This was a year filled with lots of great desserts, and this cheesecake was the dessert that reminded me the most of real cheesecake. The fluffier European-style cheesecake that I adore. Cashews and tofu are combined with great results but almost overshadowed by a crispy pecan shortbread crust.
These were so easy to make and also, to eat, I ran out of cocoa powder after making three batches over the holidays. It is possibly to my benefit that I don’t replenish it. Although on second thought, how will I use up my lecithin before we move? ;)
I have long been a fan of tisanes, but little did I know how easy (and cheaper) it would be to make my own. This has been a staple ever since. A cold beverage spiced with kitchen staples: cinnamon, cardamom and ginger.
What were your favourite finds from the year? Did I miss any of your favourites?
Favourite here, previously:
I have been the butt of jokes even before I arrived in Texas. It is all meat in Texas, what will you eat? I survived Colombia for 2 weeks, so I doubted Texas could be that bad. And fear not, of course there are vegetables here. A friend also introduced me to a local organic food co-op: Rawfully Organic. Not only is it based in Houston, but it is largest non-profit local and organic food co-operative in the United States.
Its CEO, Kristina, also has adorable videos on youtube. It is hard not to be enthralled by her infectious and bubbly personality. While I have shunned CSAs in the past (not wanting to commit to multiple weeks of purchases, and antsy about buying a bunch of random vegetables), I was tempted by the flexibility offered by Rawfully Organic. Everything is organic (which I don’t buy nearly enough) and they try to purchase locally grown foods. The biggest plus was that I could sign up for a food share at my leisure, any random week, deciding almost at the last minute: by midnight, the night before. While I didn’t know exactly what was going to be in my share, I was tempted by the possibilities that were listed that week. Kristina recently made an intro video that explains how the process works after you order a share.
After I picked up my share, I was worried what I had gotten myself into. You might think I eat a lot of vegetables but this was a lot of food! A lot more greens than I was used to. I think this will be a good thing.
What I got (all organic, some local) in my half-share:
1 big bag of spring mix
2 (small) bundles of kale
1 head of Romaine
1 pint cherry tomatoes
1 large zucchini
1 large yellow summer squash
2 field cucumbers
1 baby watermelon
1 quart of strawberries
1 bunch bananas
4 Cripps Pink apples (from New Zealand, fyi – definitely not local)
3 nectarines (white and yellow)
..and my bonus picks (you get the equivalent of 3 points):
the largest bunch of green onions that I ever did see!
Other things you could pick from were small potatoes (6 were 1 point), baby carrots, cilantro (1 point), zucchini (1 point), oranges, beets (1 point), Romaine lettuce, grapefruit (1 point) and other stuff I forget. You can also buy other items on a per-piece basis.
For those interested specifically in Rawfully Organic, this is what I was told I could possibly get that same week. I was lured by the berries and sadly got strawberries instead of the other berries, but they are good, too. I have struck out the ones I did not get. Granted, the nature of groceries means it can be hard to make produce promises when choosing the freshest finds.
Raspberries, Blueberries, or Blackberries! (Undecided!), White Peaches,White Nectarines, Cantaloupe (Only if available),Spring Mix, Local Lettuces, Red Plums (Possibly!),Cherry Tomatoes, Local Green Kale, Local Zucchini, Cucumber, Bartlett Pears or Bosc Pears, Beefsteak tomatoes (if no cherry tomatoes available), Fuji Apples/Gala Apples,Pink Lady Apples, Juicing Oranges, Bananas, Romaine Lettuce
All produce was fresh and very flavourful, except for the watermelon and tomatoes, boo. The zucchini were much bigger than I usually eat, which means they were seedy. Some was good to eat right away (strawberries) but many were at different degrees of ripeness. One of my apples was bruised, so I should have inspected everything more closely before I picked my box.
You might wonder why I decided to do the CSA. Fresh, cheap, organic produce is a bit harder to find where I live, although I could go from store-to-store. Did it save me money? If I usually bought organic, it was probably a good deal. Since I don’t, I definitely spent more than my regular grocery budget. I have seen bigger bunches of kale for 89c. Bananas for 49c/lb. But like I said, that’s navigating multiple stores. Long hours and being on call for the weekend meant that I wanted to save time. It was nice to pick up everything in one go and it will force me to be a bit more creative in the kitchen. I will definitely share my recipe successes, though, so stay tuned. Next week will be the week of salads. :)
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: I 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.
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.
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 vegetarian 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 time 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 Pasta, Millet 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.
5. Julia’s Vegan Kitchen: Julia and I keep exchanging favourite recipes between the two of us. When she says something is 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 Chickpeas, Iraqi Pomegranate Stew.
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 her Raw Chocolate Milkshake, Mojito Smoothie, Warm Balsamic Rosemary Cabbage Salad, Crunchy Cabbage Salad with Orange-Tahini Dressing, Raw Tacos, Chickpea Salad with Mexican Mango Dressing, Grilled Balsamic Portobello Mushrooms, The Best Lentil Salad Ever, Raw Brownie, Mexican Chocolate Spiced Black Bean Brownies, Raw Raspberry Cashew Dreamcake.
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 many 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.
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 recipes I have tried can be found here, but some highlights include: Creamy Low-Fat Hummus, Green Velvet Guacamole (aka Edamame Guacamole), Baked Lemon Cilantro Pakoras, 15-Minute Zippy Garlic-Basil Marinara with Zucchini Noodles, Dillicious Yellow Tofu, Black Bean, Cilantro and Apricot Salad, Almost Raw Asian Kale and Edamame Salad, Lime-Spiked Black Bean and Quinoa Kale Wrap, Miso Healthy Dressing, Roasted 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.
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 Croutons, White 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 Scramble
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 Chickpeas, Thai Chickpea Almond Curry, Tomato Lentil Cumin and Dill Soup and Thai Coconut Corn Stew.
Still bookmarked: Marinated and Roasted Tomato Garlic Hummus, French Lentil Soup with Smoked Paprika, Creamy 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 Stew, Dreena’s Frosted B-Raw-nies
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 Tart, Raw Mango Energy Bars, Kale Granola, Almost Raw Chocolate Banana Crepes with Almond-Coconut Cream and Cinnamon-Flax Crackers.
12. Chocolate Covered Katie: Another blogger with mostly healthy desserts 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.
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, and Raw Beet Chips.
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 Cake, Cake Batter Protein Balls as well as her “World’s Healthiest Bolognese Sauce“.
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.
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 Salad, Coconut 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 and Lentil Pomegranate Molasses Salad, Pomegranate Molasses Baked Tempeh, Squash and Eggplant
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 Roasted 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
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.
I enjoy recommending recipes but for some reason, I found it difficult to compile this post of my favourite recipes from the last year. Then I received my first annual report about my blog, which was filled with fun facts: 188 new posts (565 posts overall), almost half a million page views with my busiest day earlier this month when I posted Red Lentil and Spinach Curry (Vegan Tikka Masala). My most popular posts are from the depths of my archives, though: Apple Strudel (my Oma would be proud), Mexican Salad with Creamy Avocado Dressing, Raw Tacos, and Lemon Basil Almond Pesto. Only one post from 2012 was equally as popular (#1 below) and it wasn’t the one with the most comments (Carolina BBQ Jackfruit Pulled “Pork” Wraps with Pickled Red Onions gets that honour).
Which recipes were my favourites from 2012? Which recipes were our repeaters? Without further ado, and in no particular order:
It feels almost sacrilegious to post a dessert first, but it is one of my most repeated and requested recipes from the year. When I wanted my first dessert after my sweetener-free challenge, this is what I made. Decadent and rich, you would never know this was low in calories. Nor would you ever guess it was filled with tofu.
This is another one of my favourite recipes. A hearty red lentil and brown rice soup filled with warming spices like cinnamon, allspice and cumin topped with sweet caramelized onions. Spinach is stirred in for even more nutritional goodness. When I have people over, I do not hesitate to suggest making this soup together.
This revolutionized my lunches. Pre-packing salads into Mason jars made it easy to assemble salads to tote to work. Pick a dressing, add veggies to marinate, drop in your protein of choice, top with your leafy greens. Bonus for such a great lemon-ginger salad dressing as well.
One of my favourite summer salads was this pinto bean salad with fresh roasted corn, tomatoes and raw eggplant bacon with a smoky chili-lime dressing.
Dressings were a culinary discovery this year. A good dressing can take you make places and simplify your cooking tremendously. This was an unusually delicious Thai cilantro ginger sauce made with peanut butter, coconut milk, ginger, basil and cilantro that had me begging for more. Perfect as a dipping sauce for spring rolls but also in a stir fry with broccoli, carrots and kelp noodles.
Another one of my favourite dressings this year was a simple balsamic tahini dressing. Use it overtop grains, beans, veggies, you name it. Just don’t use dark soy sauce, because then it becomes an Asian sesame soy dressing and you lose the balsamic undertones!
I enjoy being inspired by restaurants and this is one dish that I recreated at home after being smitten by raw burritos at Belmonte Raw. I used a collard leaf to wrap up julienned jicama and sprouts and slathered it with a delicious nacho sauce made from cashews, nutritional yeast, lemon juice, miso, smoked paprika and red pepper paste. Raw food has never tasted so good.
On the subject of tasty spreads, I fill find it hard to top my hazelnut-sage pesto. Spinach makes up the bulk for the greenery so it isn’t a pungent sage slap-in-the-face, but teamed with toasted hazelnuts and nutritional yeast, you get the familiarity you expect from pesto, too. Pairing it with roasted delicata squash complemented the natural sweetness of squash.
Every year, I continue to discover new favourite ingredients. Kabocha and delicata squash quickly became my go-to squashes since no peeling is required. Sometimes simplicity is as its finest with roasted vegetables and I loved hazelnut-roasted kabocha squash paired with avocado and cucumber in a green collard wrap. No dressing needed with the sweetness of the squash next to the creamy avocado. Just make sure you buy kabocha and not the buttercup imitator!
No stranger to Indian cooking, I cooked up a lot of dals this year. This one was repeated twice in the last two weeks alone. Broccoli makes a surprise appearance amongst a flavourful red lentil curry spiced with cumin, black mustard seeds, Aleppo chili flakes and garam masala. As I type that, it doesn’t sound too appealing to me either but I swear it is one of my favourite curries!
Indian cooking does not only subsist of bean-based curries, although that is my favourite part. I discovered a love for these lemon-cilantro cauliflower pakoras made with chickpea flour. My favourite part of this experience was a head-to-head comparison of batches that were fried in a skillet, in my aebleskiver pan and baked in the oven. The clear winner? Baked in the oven for simplicity, taste and texture! We all win with this healthier option. :)
I am a sucker for beans and enjoy finding recipes that will appeal to the masses. This Mediterranean lentil salad is simple to whip together and flavourful from the lemon juice, capers, olives, thyme and cherry tomatoes.
This has definitely been a tasty year. So many great dishes to pick from, these are ones that still make me salivate. Please let me know how you enjoy them. For my favourites from years yonder:
What were your favourite finds from the year?
You know I love creative, healthy breakfasts, so I am thrilled to be this month’s host of the Breakfast Club!
The theme this month will be WHOLE GRAINS.
It is important to incorporate whole grains into your diet, and there is no better place to start than bright and early in the day with your breakfast. Whole grains have higher nutritional value since the cereal germ, endosperm, and bran are still intact, which are removed when using refined flours. Eating whole grains has been linked to reduce diseases such as heart disease, diabetes, bowel health, colon cancer and obesity.
Whether you choose to use oats (instant, rolled or steel cut), quinoa, amaranth, millet, buckwheat, rye, barley, brown rice, kamut, teff, or spelt, wheat (wheat berries/bulgur), the options are wide open for breakfast treats!
If you would like to join this culinary feast this month, make a blog post, linking both this post as well as Helen. Then please email me your name, name of dish, post url, location and photo to saveur11 AT yahoo DOT ca, by Sunday, March 27 at noon EST. Old recipes may be submitted, provided you republish your recipe with the extra information. Feel free to use the Breakfast Club logo and #breakfastclub if you are on twitter.
I look forward to seeing how whole grains will pop up in your breakfasts.
It is my pleasure to announce I am hosting Weekend Herb Blogging this week.
If you would like to join this culinary feast this week, please email me your name, name of dish, post url, location and photo at saveur11 AT yahoo DOT ca, by Sunday February 6 at 5pm EST.
I look forward to seeing what winter feasts we will enjoy this week.
It was my pleasure to host Magazine Mondays this week! Magazine Mondays is an informal blogging event to encourage you to tackle those recipes you have clipped from magazines – new and old. Unfortunately, I have been enthralled by some new cookbooks so I wasn’t able to participate myself this week. However, let’s look at what other people made:
If you’d like to participate another time, email Ivonne with the details about your post that includes a recipe from a magazine. It is as simple as that!
This week, Magazine Mondays is travelling to the Taste Space!
It is an informal weekly blogging event, which rounds-up recipes from magazines you have dusted off. Ivonne at Cream Puffs in Venice usually hosts it, but this week I am glad to help out. To participate, all you need to do is email me (saveur11 AT yahoo DOT ca) with the following information: your name, blog name and blog url, the url of the link to your Magazine Mondays post, the title of the recipe and the magazine the recipe is from. I’ll accept all emails until Sunday January 23.
I look forward to seeing which recipes have inspired you!