I know many people had their doubts, but yes, you can travel to Colombia as a vegan! Meat and fish abound on resto menus, but thankfully beans are a common vegan staple which were my savior. Fruits and fruit juices abound, and simple salads are also a common feature. Veggie sides are usually fried plantains, yuca or potatoes. Rice, although white rice, is a plenty.
Because I wanted to minimize the fried resto foods, and continue to eat vegan, Rob and I planned for a successful vegan-friendly trip to Colombia. I thought I’d share with you our strategies for vegan eating in Colombia (and no, Rob did not only eat vegan on the trip, too).
1. Plan Ahead – Book accommodations with refrigerators and kitchens
For general Colombian travel advice, definitely plan ahead. All of our accommodations had fridges available and the majority gave me access to a kitchen, as well. Staying in private rooms in hostels is a great way to get the perks of a hostel (kitchen, fridge, social events) as well as the privacy you want from a hotel room. Our hostel‘s kitchen in Salento was so well-stocked it even had a blender and sandwich press! Definitely the marker of a great hostel. :)
2. Bring snacks and protein powder
I brought a few meals and snacks with me to tide me over on the plane and after our arrival. See my new favourite non-traditional hummus recipe, below! I also brought some protein powder as an emergency if I needed a meal replacement, but also to add to whatever breakfast may be. Thankfully I was never without a vegan meal so I just used it with breakfast, as per usual.
3. Bring some cooking essentials
Planning on eating leftovers? Bring some containers to hold them. I was really impressed with my collapsible containers which were leak-proof, sturdy and collapsed easily when empty. I also cannot travel without a small paring knife that I protect with a knife case (obviously needs to go in checked baggage). Ziploc bags are also essential for oodles of things. Just make sure you know which bags had your sunscreen and which were holding food. Do not mix. :P
4. Figure out where you can eat
First, you need to know how to ask for vegan eats which you can find at most restaurants. Happy Cow was also great for locating vegan-friendlier restaurants and health food stores, even if limited in number. Sol del la India was a favourite of ours in Cartagena. I also consulted a few other blogs with vegetarian reviews from Colombian restaurants. Definitely scope out local fruit and vegetable markets as well as grocery stores for other purchases if cooking yourself. The typical Colombian breakfast is coffee/tea/juice, toast, eggs in some form (omelet or scrambled), sometimes an arepa, and fruit. Our B&B in Bogota was kind enough to make oatmeal specifically for me. We ended up cooking our own oatmeal at places that didn’t supply an adequate breakfast.
5. Do a cooking class
We started off our trip in Bogota and as you know, I was really excited about the cooking class. While we needed a Spanish translator (Juan was a vegan, to boot!), we were able to cook with a native Bogotan, in her humble abode that even had fruit trees within her courtyard. This was Dona Elsa’s first vegan cooking class and she was receptive to my requests to make a surplus of food for me to take home with me as leftovers. I was excited to try some new-to-me vegetables prepared ala Colombiano. We ended up making the traditional Colombian salad with avocado, a huge amount of vegetable soup (sancocho without chicken, filled with fava beans, green peas, green beans, squash/pumpkin (auyama), green plantains, carrot, corn, spinach and cilantro), frijoles (Colombian beans), yucca frita (fried yucca), patacones (refried plantains), papa fritas (fried criolle potatoes), fresh lulo juice along with a dessert that I forgot to write down. I was antsy about eating the fried foods but they were great. In fact, these were one of the best meals of the entire trip. The patacones and yucca fritas could not be duplicated elsewhere, in ay resto or when I made them myself in a hostel (I went for a non-stick, low-oil option). Sadly, I know the secret: frying in lots of oil. Twice. ;) Not only was I armed with leftovers, I was now more familiar with the local ingredients and how to prepare them.
Here for the hummus recipe, instead? I don’t blame you… ;)
I don’t know why, but I don’t make hummus on a regular basis. I break it out for parties and when I am travelling. This is currently my favourite non-traditional hummus. It takes a bit more work than your standard hummus, but the results are great. First, you need to saute some shallots (or onion) with rosemary to infuse a small amount of oil for your hummus. Ground pistachios and a touch of tahini are the base for this version that is also spiced with maple syrup and cinnamon. I didn’t think rosemary would pair so well with this, but it was a phenomenal hummus. Sweet, yet savoury. Lighter with the additional water, it isn’t as creamy as a decadent hummus, but you could add more tahini or oil to taste. In short, perfect for me. Enjoy!
Other hummus flavours:
Amongst my closer friends and family, I am the only vegan. Quite a few of my friends are vegetarian, but my closest vegan buddy is in Vancouver. That’s across one big country. One of my co-workers is a former vegan, choosing to eat fish as an omega supplement mostly. ;) I have yet to know anyone who has tried raw cuisine without my influence. Most of my friends are adventurist eaters, so I can share my kitchen successes and failures. While I eat vegan mainly for health and environmental reasons, sometimes I wonder about connecting with other like-minded souls.
A few months ago, I travelled with Rob to meet some of his friends from Burning Man. While mostly everyone was vegetarian, it was exciting to meet someone else who also dabbled in raw cuisine. She encouraged me to try banana chips in the dehydrator and told me about one of her raw successes: King Oyster Calamari from Living Raw Food by Sarma Melngailis. Sarma’s restaurant, Pure Food and Wine in NYC, is my favourite raw resto to date, so I was eager to try the dish when I got home. King oyster mushrooms were on sale, too, to boot. I didn’t have the cookbook, but a quick google search led me to Emily’s site which had the recipe.
The recipe was simple: marinate king oyster mushrooms, bread them with spiced ground flaxseeds (works as both the breading and egg-substitute!) and then dehydrate. My new-found friend also gave me a few other tips.
While the recipe says to dehydrate for 2-3 hours, she suggested dehydrating up to 5 hours for them to become really crispy. She also warned me that the whole recipe made a ton of food, so I halved it. (I also quartered the cocktail sauce below, since I ended up thinning it and had an overabundance of sauce leftover). I tinkered with the recipe since I don’t have an Italian spice blend, and instead added whatever looked like an Italian spice from my spice drawer: basil, thyme, marjoram, oregano, sage, parsley. I threw in some dried onion and garlic granules as well as lemon pepper seasoning instead of the black pepper. Even though I used chili powder, too, I dipped my finger in and thought something was missing. I added black salt. Now we were set. (Note to self: next time I may try this with nutritional yeast and smoked paprika, since I liked that with my Asiago-crusted baked zucchini sticks). I had a bit of leftover crumbs, so you could probably increase the number of mushrooms with this mixture – or pack it in more than I did.
Now, if you don’t have a dehydrator, do not fear. You can still make vegan calamari! I made these both ways: raw in the dehydrator for 3 hours and a separate batch for 10 minutes in the oven. I don’t care too much about the raw philosophy of not cooking over 115F, but I love the inventive recipes… so to hurry things up, I stuck some in the oven, too. Both were
good great. They honestly tasted like calamari. No hidden mushrooms here (Rob thinks he could taste mushrooms but only because he knew they were in there). Between the two versions, though, I preferred the raw dehydrated ones. They were more crispy and the breading stayed on (some of it stuck to my silpat in my oven version). The oven-baked version had more of a slippery calamari feel to it, though. In any case (or in both cases), Rob said he liked them better than regular calamari since it has a cleaner taste. I also preferred this version instead of the typical deep-fried options you find at restos. Bright and fresh, healthy food, what’s not to like?
Speaking of connecting with other like-minded souls, I was wondering if I have any readers in the GTA that would like get connected? I was really sad I missed Sarah’s potluck in the park, especially since it looked like it was a lot of fun!
It is true. I am in a Mixed Diet Relationship.
I often get questions how Rob and I duke it out in the kitchen.
In my corner, I am the whole-foods vegan devoid of white flours and sugars.
At the opposite end, we have Rob, who will eat anything.
Thankfully, we actually don’t have segregated corners.
Before I met Rob, he was eating vegetarian at home. Actually, when Rob met me, I was eating a flexitarian diet (mainly vegetarian with occasional fish but I still ate meat, too). Rob had no clue what he was getting himself into, haha!
One of my friends who is vegan won’t allow any meat into his home. I am definitely not like that but I could see how dietary choices could definitely divide relationships. Thankfully both Rob and I are more accommodating, as well as our friends and families.
At home, Rob and I eat mostly the same stuff. Mostly vegan, although sometimes Rob eats yogurt and adds butter to his granola. There are some Rob-only ingredients, like the red and green curry pastes in the fridge (they include shrimp, so a definite no-go for me). There are some Janet-only foods, too, because Rob doesn’t really care for them- like my Amazing Grass for breakfast. For breakfast fruit, Rob gets the bananas and mangoes while I relish in berries. Rob loves spicy foods, so if cooking for himself, he usually increases the chilies. If cooking for both of us, they fall more into my own comfort zone (1/2 tsp Aleppo max!). Rob also has a sweet tooth and is pretty content to munch through the rare dessert that I make.
I think we’ve got things worked out pretty well in the kitchen, actually.
Rob eats out way more often than I do, which is where he gets his occasional fix of meat. If
we Rob cooks meat at home, it is for our guests. Rob’s last birthday party kind of had me in a tizzy because I didn’t want to cook meat. Rob couldn’t use the barbecue so grilling was out. Thankfully the slow cooker came to the rescue.
I still contend that while I don’t crave it, I probably miss fish the most. Here I am sharing a smoked salmon sushi pizza that I made for a party with mixed company. While traditional sushi can be finicky to make for a large crowd, making a casserole of sushi pizza is much quicker and easier.
I used the seasoned sushi rice from Yo Sushi and the sushi pizza recipe was modified from Bonnie Stern’s HeartSmart Cooking for Family and Friends. I ended up doubling the recipe to fit a 9″x13″ pan but I probably didn’t have to double it. It made a ton of food. My pieces were a bit big which necessitated using a knife and fork to eat, so next time I would opt for smaller bite-sized pieces, with overlapping cucumber slices.
I am still too shy to try a nontraditional raw take on this for a crowd. If I test-run it first, I may have more courage to try Ricki’s vegan sushi pizza next time.
It may be a good thing that Sunny and I live further apart.
I won’t get into as much trouble with my grocery shopping.
You see, we needed to get more chickpea flour and tamarind. No better excuse to head out to Sunny’s one last time. I scope out my weekly meals based on the produce that is on sale. I knew oyster mushrooms were on sale, so I planned to make mushroom dal. Green beans were also on sale, so I had planned a meal for that, too. I still meander through the produce section to see what else is available, though.. and that’s when I get into trouble.
Unadvertised specials: Two bunches of broccoli for $1. Huge collards for 79c/bunch. Hard-to-find green mangoes were spotted. So. Hard. To. Resist. I am weak against fresh, cheap veggies. I succumbed. I contained myself, though, when I saw a huge amount of mixed baby greens on sale for $3 (it must have been a bag of 20 lbs, I kid you not), though. My weekend menu gets turned upside down. Now I am not entirely sure what I want to make.
In the end, I made the sushi roll edamame collard wraps earlier in the week with the collard greens. By the end of the week, I wanted to try something cooked instead. Continuing on my current Indian kick, I turned to 660 Curries and I was shocked to find a recipe using collards: Roulade of Collard Leaves with a Tomato-Mustard Sauce! Collard leaves are used to envelope a savoury chickpea flour batter, drizzled with a tomato-mustard sauce. The authentic Indian version uses taro leaves but Iyer insists that collards are a nice, if somewhat chewier substitute. My curiosity was piqued instantly.
My Indian repertoire consists mainly of bean-based curries, so it was nice to try something completely different. This is an appetizer, but it is hearty enough to be a main meal if you eat enough. Here, you make a delectably savoury filling based on chickpea flour spiced with coriander, cumin, chile flakes, ginger and tamarind. Please stop to taste the filling, it is very good. Just don’t eat too much of it because it is then thinly spread overtop collard leaves. With around one tablespoon of batter per leaf, I had my doubts whether this would all stick together in the end. You stack 4 collard leaves on top of each other and tightly roll it together and secure it with a toothpick (or string). Next, your collard roll is steamed until tender and the chickpea batter is cooked. After a bit of cooling, you slice them, then pan-fry them until brown with mustard and cumin seeds and then briefly stew them with some tomato and cilantro to create a quasi-sauce. Dust with some coconut and you have some seriously flavourful collard bites. The collards are meltingly tender, the chickpea filling so tasty and the nibbles are eerily creamy. The extra flavour from the tempered spices make this sing. My tomato-mustard sauce never really delivered, as I may not have had a big enough tomato, but the little smattering of tomato-cilantro was nice in moderation.
I know it seems so complex, but it is fairly simple to make. I’d bust this out for my next Indian fest, though, as it is best when fresh and very impressive, while still pretty easy to make. Iyer says these can be prepared in advance and frozen, which would be a delicious treat to have stored for a rainy day.
My Mom doesn’t think I should post recipes that I don’t eat myself. I have to trust others to tell me how it tastes but I can tell you how easy it was to make. Although even Rob and I can disagree on whether we like a dish, considering both Rob and my parents liked the Tel Kadayif, the Turkish shredded phyllo dough dessert, I deemed that a quorum for a good recipe. And with its stupid-easy simplicity, definitely blog-worthy.
This is another dish I made for others at a party, with no intention of eating myself. In fact, I had planned to use half of the stuffing for the phyllo rolls, and just eat the remainder of the filling myself, without the phyllo dough. Somehow, though, I just kept wrapping the phyllo rolls and by the time I looked down, there was no more filling left. Plus, we were already late for the party, so we brought half the rolls with us and left the other half at home to bake later.
These Moroccan phyllo rolls were so good that I ended up eating them for a few meals.
The filling was very nice, filled with roasted vegetables (zucchini, red pepper, onion and fennel) and spiced with all my favourite savoury Moroccan flavours – ginger, paprika, cinnamon and cumin. I have become scared of roasting veggies with spices, so I added the spices to the veggies right after they were finished roasting. The dried apricots added a touch of sweetness and weren’t overpowering in the slightest. The fresh basil added a nice twist, as well. While the original recipe from Eat, Drink & Be Vegan suggests serving these more like a strudel, because this was for a party, I made them into little appetizer phyllo triangles.
These are nice as is, but let me tell how you awesome these rolls are with the Balsamic Maple Sauce. The sauce was so simple to put together, yet filled with flavour. It didn’t even seem like a lot of dressing but a little bit goes a long way. Actually, refrain yourself, because too much sauce could easily overshadow the subtleties of the rolls.
I still have some sauce leftover and wondering what else I could use it with… Dreena suggests drizzling it over steamed veggies, baked sweet potato or using it for anything that needs to be dipped. Sounds like a good plan!
We had lofty garden plans. We can grow herbs and hot peppers very well, but some of the veggies never materialized. Some just died like the zucchini, cucumber and rhubarb. I harvested some Swiss chard but not enough to make a whole salad. And the only thing I really wanted to grow from the garden was the kale. I planted different kinds of kale- dinosaur or lacinato, Red Russian, and Vates blue curled kale. The vates blue curled kale grew the best, but even then, it wasn’t much. A handful of leaves, tops.
Imagine my surprise when we went to Rob’s parents place over the (Canadian) Thanksgiving weekend and they had this monster of a beauty in their backyard:
Lacinato or dinosaur kale is an heirloom variety of kale that is dark green with textured leaves. It is more tender and sweet than your standard curly kale, and works really well in salads. Armed with oodles of kale and a couple hours before the Thanksgiving feast, I quickly made myself at home in their kitchen and got to work making a salad. It sure is fun to cook in a well-stocked kitchen and garden! Lacinato leaves are more narrow, as well, but they can easily be removed with gentle traction (as seen in this video). I rolled all the leaves together and then cut them into thin slices, akin to a thick chiffonade. I grabbed some dill from their backyard and added it to a simple lemony vinaigrette, inspired by Ricki. Topped with grated carrots, julienned raw sweet potato and toasted pumpkin seeds, there was a nice orange visual with a serious satisfying crunch. The lemon-dill dressing complemented the salad without being overpowering.
I will likely be known as the kale salad girl by Rob’s family. Two holidays, two raw kale salads. For Easter, I brought the raw kale salad with beets, raisins and almonds. Thanksgiving, was this raw kale salad. Personally, I have no qualms sharing my joy of kale.
They urged me to take home the rest of the kale. I didn’t want it to go to waste, so I left them the leaves at top so the plant would continue to grow. Kale apparently tastes better after the first frost, so I have hope there is still more kale to come!
While Rob snacked on the local Icelandic delicacies including sweet rye bread, fish and lamb (not the fermented shark meat!), he still thought his best meal was at Glo. I went nearly every day and sometimes he would join in for a meal. His favourite meal was a totally non-Icelandic Moroccan vegetable tagine with couscous. I am still impressed at how wonderful Glo was, considering Iceland has a total of 300,000 people living on the whole island and nearly all produce needs to be imported.
I was warned that I may only find tomatoes and cucumbers in the grocery stores, but trust me, there was much than that available. There were lots of (although at times underripe) fruit at my breakfast buffet in Rekjavik, and the veggies were unparalleled at Glo. In the rural areas, the food was a bit more slim picking, but I had stocked up while in the city. Glo even sells day bags, where you can buy 3 raw meals encompassing breakfast, lunch and dinner with juice and snacks. All for the same price as a fancy dinner Rob would enjoy.
There were some traditional Icelandic products that I enjoyed. They have some fabulous homegrown herbal teas and I brought some home. We also spotted some new Yogi teas, including a delicious Aztec Sweet Chili and Mayan Cocoa Spice that we’ve already finished (eek!). Sadly, I don’t think they even sell them in Canada. :(
In anticipation of not finding much to eat, I made another batch of hummus for the trip.
A creamy tahini-based hummus is given the royal treatment with red pepper and pomegranate molasses. Muhammara meets hummus.
While I am happy to have found a new recipe for my red pepper paste, substitute a roasted red pepper for the red pepper paste. The paste is just so much easier since it comes out of a jar.
And yes, pomegranate molasses makes the world so much tastier. :)
This is my submission to Ricki’s Wellness Weekend.
Hummus, hummus, hummus….
So many different recipes, why even bother following one?
That’s how Rob thinks… and my Mom…
Me, I like to follow recipes.. This way I know I have reproducible results. Not a one-hit wonder.
In fact, my Mom made this first, following the low-fat recipe from Radiant Health, Inner Wealth. My family devoured it. My Dad said he’d gladly eat it any time.
The next time my Mom made hummus, she ad-libbed it. It wasn’t the same.
The hummus looked the same, but it wasn’t as bright and flavourful. It wasn’t as creamy. It just wasn’t as good.
And to be honest, this photo doesn’t match my recipe (it is still hummus, though!). I didn’t even photograph the party hummus, because why would I blog yet another hummus recipe? Well, let’s just say there was no hummus left by the end of the party and I had a few recipe requests. That doesn’t happen very often for traditional hummus. Healthy, lower fat hummus, at that.
Not all nuts are created equal. I have a particular fondness for almonds, pistachios and even hazelnuts on a good day. I adore cashews as well, although they have saturated fats. Walnuts, I do not like as much. Pecans, neither.
But I still use walnuts in my meals. All those omega-3s are good for me, right? Beyond their health benefits, I find they can whip up to be nice and creamy, and have worked well in my energy balls and create a nice base for muhammara, the delicious Middle Eastern roasted red pepper and walnut dip. However, I find that baklava is brought to the next level when you substitute the (traditional) walnuts for pistachios.
With my recent adoration of all things miso, I decided to forge ahead and combine miso with walnuts in this warm asparagus and carrot salad. Adapted from Color Me Vegan, you create a lovely miso-walnut dip with mirin, tamari and rice vinegar. It was sweet and creamy and spread nicely over the warm vegetables. Thankfully in Southwestern Ontario, local asparagus can still be found! It paired well with the asparagus and carrots, but do not let that stop you from trying other vegetables.
I also loved this as a cold dip with freshly-cut vegetables as well (again, carrots worked well!). However, then you’ll need to make a lot more of the dip, because it will disappear quickly!
My mom thinks this vegan stuff is just a phase. Just as I go through other phases in my cooking, she tried to rationalize. She explained that first I was into cooking Japanese after my trip to Japan (all those soba noodles, Janet!), then Middle Eastern after visiting Turkey and Moroccan after my trip to Morocco. Each time, I venture into new cookbooks, find new spices, but truly, I incorporate everything I learn into all my meals. New ingredients, new flavours and new techniques.. it is all a learning process, as life should be. And yes, my pantry continues to gather new and exciting staples.
Granted, I can only eat so much, so I might tackle different cuisines in spurts. A little of Morocco here, a side trip to Brazil here, a quick jet to Egypt and then returning back to Japan. In these around-the-world culinary experiences, sometimes I forget how much I like certain ingredients. Case in point: miso. Last year, I bought miso for the first time to make baked eggplant with miso, which I adored at restos and could easily make at home. I also made miso-crusted black cod and a few other dishes which were great but then I went to Turkey… and forgot about miso.
Until, I made a Japanese winter stew with a miso-based broth. That kick-started it again. Loved it. It wasn’t the star of the meal, but it added an extra dimension. Then I made the orange-beet soup that had an extra twist from the miso. Followed up by the exquisitely delicious zesty orange cashew spread, I knew I had rediscovered an old favourite ingredient.
Plus, the great thing about miso is that I still had the same package from last year. It keeps forever in your fridge!! Discover it, forget about it, but let yourself rediscover it as you clean out your fridge. :)
I made this for Rob’s birthday, which had a Japanese-theme for his meal, and I loved it as an Asian spin on hummus. You use creamy edamame instead of chickpeas, but you still have lots of garlic and tahini for the prototypical hummus flavour. Instead of traditional lemon juice, lime juice is used. Throw in some spinach for some greenery, and you have a healthy, delicious dip.
It is not just a hummus made with edamame. I had the Trader Joe’s edamame hummus after eating this dip and was sorely disappointed – where was the miso?
It is creamy, smooth, salty with a bit of zip. Without knowing the ingredients, it is hard to place the flavours exactly, but you know it tastes great. Serve it with veggies, pita bread, or as a spread for a sandwich.
A few months ago, I stumbled upon a gem of a restaurant called Rawlicious. I try not to go out to eat very often, but if I do, I try to go somewhere that is different than what I might make at home. While I may not agree with the philosophy of raw purists, I see no harm in eating more raw foods, nor in exploring the techniques that goes into raw cooking.
Raw cooking – is that an oxymoron?
While I have already been smitten by raw kale salads, it was at Rawlicious that I discovered spiralized zucchini noodles (oh yes, I want a spiralizer! especially if I grow zucchinis in my backyard!) and raw cheesecake (tastes more like a mousse than a cheesecake but I was impressed by the versatility of cashews!).
I know that some vegans can have a hard time giving up certain meat or dairy products, and there seems to be a plethora of vegan alternatives for sale. However, talk about processed food! I can’t say I am really interested in soy yogurt or processed meat alternatives. I am still searching for a good sour cream alternative, if only to make a Hungarian Chickpea recipe I have had my eye on (anyone care to share their favourite recipe?).
You will note that I changed the name of this from cashew cheese to cashew spread, because I’ll be honest that this didn’t taste at all like cheese. But it was DELICIOUS! A sweet, creamy dip with full orange flavour with a complexity coming from the miso.
There are many ways to use this addictive spread, other than eating it straight from a spoon (that is great, too!). Mix it with some salad greens, spread it onto bread or crackers, or add it to your favourite sandwich/wrap.
Since I decided to cut out refined sugars and flours, I have found it quite easy to add more fruits, vegetables, legumes and whole grains into my meals. That’s because I cook for myself. I stopped eating the free meals at work and try not to eat out at restaurants. The quandary came, though, when I went away on vacation,where I wasn’t particularly interested in immersing myself in local cuisine. I found some vegan TexMex options (spinach citrus ensaladas and guacamole) but really took refuge at a vegetarian restaurant just outside the heart of downtown San Antonio. I went back a few times!
I didn’t know I would find such a delightful resto, so I planned for not finding many vegan-friendly options. In addition to making a bean salad and portable overnight oats, I made some snacks as well.
I spotted this simple snack in Moosewood Restaurant Cooking for Health (also posted here). It was easy to put together, tasty with the savoury flavours and healthy, to boot (provided you don’t eat too much!). Here, pumpkin seeds (pepitas) are roasted with soy sauce and thyme until nice and golden, then they are tossed with sweet dried cranberries. The sweet-savoury combination works well together. Stored in resealable plastic bags, it is also easy to bring with you for an emergency fix if you have a hard time finding something to eat.
Office potlucks: Do you cringe or relish? I do both. Most people bring store-bought treats to these shindigs, which is where the cringing comes in (I will typically pass by these treats). But I relish that I can try new recipes! I don’t often make appetizers such as dips. It takes me a while to go through 2 cups of dip, so I usually reserve appetizers for special occasions.
Whereas most artichoke heart dips are loaded with cheese/mayo/cream, I was eager to try this spicy artichoke heart dip from ExtraVeganZa since it was packed with artichoke hearts and garlic instead of all that extra stuff.
The ingredient list is actually quite short – artichoke hearts, olive oil, garlic, chili flakes, salt and lemon juice – and with a long simmer on the stovetop, a silky, sublime dip is created. It is addictively good. The artichokes and garlic blend into one with a little zip from the chili flakes. Served with peppery crackers and pita slices, this was a tasty dip. A co-worker commented, “You can actually taste the artichokes! Yum!”.
I adapted the original recipe from ExtraVeganZa only slightly by decreasing the amount of chili flakes. Oddly enough, I found it mellowed and was less spicy the longer it sat in my fridge. If you want more heat, this dip can take more chili flakes. With the small amount of Aleppo chili flakes, it still had a slight zing, which is probably best when serving to large crowds. The oil seemed to separate after sitting at room temperature, but it didn’t taste too oily. I used 5 tbsp of olive oil, but I think this could be decreased to 4 tbsp.
I will confess that I didn’t bring all the dip to work, and while I also planned to use it as a spread for sandwiches/wraps, I ended up just eating it as a snack.
This is my submission to this week’s Weekend Herb Blogging hosted by me this week!
You win some, you lose some. While I have had a few successes with recipes from Arabesque by Claudia Roden, I didn’t feel this lived up to my expectations. I love everything in the salad: sweet apples, roasted red peppers and tomatoes with a dash of Aleppo chili flakes. But together they just didn’t work. Don’t be fooled by the word salad. This is more of a spread or dip, but my apple slices were big enough that I had to eat it with a spoon, rather then spoon it onto pita bread instead. I mean it wasn’t awful, it just wasn’t great. It was better when served chilled, rather than warm or at room temperature.
And you may be asking why the heck and I posting this recipe if I didn’t like it. Well, consider it adding to the living community of recipe critiques. I love recreating dishes from other food bloggers’, or places like Epicurious where people post reviews, because you can see how the recipe worked for other people. With cookbooks, you can never be too sure what to expect. Good? Bad? Ugly? I love food bloggers who cook through cookbooks and give us the skinny on what really works (like Steph who went through Momofuku – what she liked and disliked). In fact, I may even google the recipe title to find feedback about the recipe before I venture to try it myself. (I even did it with this recipe, it had one positive review). Someone else may search for this recipe in weeks, months or years to come, and they will know what I thought about it, too, and use some of my suggestions on how to improve it. :)
This is my submission to Ricki and Kim’s vegan SOS challenge featuring apples, to Deb for this week’s Souper Sundays, to My Kitchen, My World, featuring Moroccan dishes this month, and over to Chowhound which has Arabesque as one of their Cookbooks of the Month.
When, for an early birthday gift, the lovely D drove an hour and a half to pick me up and drive another hour and a half to the Stratford Festival, I wanted a fresh and gluten-free lunch recipe. As quick and easy-to-make as they are tangy and sweet, these mango salad rolls were the perfect treat.