This is totally the Vegan Green Power Bowl. Let us count the green ingredients: spinach, cucumber, asparagus and avocado. Balsamic baked tofu and cooked quinoa round this out as a hearty salad. I drizzled some mosto cotto overtop as a quasi-dressing. With its sweetness, it balanced the rest of the bowl perfectly.
Posts will be a bit sporadic over the next few weeks. Rob and I are moving across town and work has been keeping me hopping, so I have barely had enough time to squeeze in cooking, let alone blogging.
While I realize it is likely too late to grow anything at our new place (heck, we don’t even have a garden dug out yet), I am still dreaming of what to plant. I am going to try to my hardest to get an asparagus plant going. They are perennials and can live for over 50 years. It takes a few years until they are productive, so we will be patient. We plan to settle for down for many years. For the last five years, Rob and I have moved every.single.year. It will be nice to unpack our boxes for the last time.
Which vegetable do you like the most in your garden? Do you have any asparagus?
I am sharing this with Meat Free Mondays. (more…)
I am kind of digging the white background in these photos. On with the recipe, though.
Munching through more asparagus, this is a fairly simple combination of asparagus, soba noodles and a walnut-miso dressing. The dressing reminded me of this Asparagus and Carrot Salad with a Walnut-Miso Dressing so I think carrots would work equally as well here. I like how the water from the noodles was used efficiently to also cook the vegetables. Score!
The dressing is pretty luscious. Use as much as you like.
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!
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.
The recipe is adapted from Anna Jones’ A Modern Way to Eat. Originally 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.
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
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 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
With my meals revolving around plant-based whole foods, my mom has referred to my choice as being a vegan on steroids. While I have relaxed slightly, I still try my hardest to cater to others who may have dietary restrictions, for whatever reason. I have a friend with a sulphite allergy, family members with celiac disease and a coconut-hating mom. I was honoured when Ricki approached me to guest post on her blog. I have been reading it for years and enjoyed many of her creations (hemp brownies, the best vegan cheesecake, warm chickpea and artichoke salad and cocoa mint nibbles). All the while knowing she follows an anti-candida diet but never really knowing what it entailed. Imagine my surprise when Ricki told me how simple it really was: vegan, gluten-free meals without mushrooms, peanuts, pistachios, yeast and only low glycemic sweeteners. Without fail, I only then notice how all my recent recipes I wanted to share weren’t suitable: a mushroom-walnut pate, veggie spring rolls with a peanut sauce, vegetable noodle salad with peanuts, the banana in my acai bowl or the maple syrup in my salad dressing. Then I started to second guess myself, is miso ok? What about almonds? Ricki’s upcoming cookbook will help delineate this, along with new mouth-watering recipes and I cannot wait to read it. Until then, I decided to share what I know best: a hearty salad. ACD-friendly. I crafted a fun twist with spring’s new bounty of asparagus. I paired it with edamame for some additional protein and toasted almonds for crunch and drizzled it with a miso-lime vinaigrette. Jump over to her blog to check out the recipe here.
I have written before about our Mixed Diet Relationship. Granted, while Rob is mostly vegan at home, there are still some other ingredients that have been earmarked for Rob. Slowly, they have been coming my way, though.
Now, I can add Thai red curry paste to that list. In Toronto, Rob bought a (non-vegan) Thai curry paste and would constantly tell me how spicy it was. When we moved to Houston, we scoped out a vegan brand (Thai Kitchen). And let me tell you: it is not spicy at all. At all. Some may even consider it bland. However, for me, a world of opportunities has been re-awakened for my kitchen!
This was actually my gateway curry.
A quick Thai curry.
So easy, it is Heidi’s weeknight curry.
Red thai curry paste infuses a coconut milk-based broth which is simmered with vegetables and tofu. Sadly, the vegetables look a tad plain; a tad monochromatic in the white/green shades; but they worked really well together. The cauliflower was firm, the asparagus tender crisp, the zucchini meltingly tender and soft cubes of tofu.
I can’t wait to try it in other dishes. Do you have any favourite red curry recipes?
No? Good, me neither. Not yet, at least. The week of salads continues!
One of my foodie goals in Colombia was to munch my way through quinoa and maybe bring some cheap quinoa back home with me.
Turns out I couldn’t do that in Colombia. Quinoa is hard to find and when you find it, it isn’t any cheaper than what I can buy from my local favourite health store. Most Colombian locals had no clue what quinoa was.. except for the sole vegan I met (hi Juan!).
I obviously went to the wrong country. Apparently, Bolivia is where it is at. Not only for the cheap and plentiful quinoa, but also for the amazing salt flats, jungle hikes, glacier climbs and vibrant city life. We loved asking other travellers about their favourite places to see in South America and Bolovia kept popping up. It is now on our ever-growing list of countries Rob and I want to visit… along with Russia, Ukraine, Indonesia, Vietnam, Brazil, Jordan, Nepal, India, gosh you name it. Although Rob’s covered most of South-east Asia and Australia, he is willing to return with me. ;)
My latest kick is adding quinoa to vegetable sides to make it a more sustaining meal, and here I go again with this salad. This would be a delightful salad without the quinoa, too, as it highlights the crisp asparagus and colourful baby greens with some crunch pecans. The dressing, a maple-mustard flavoured one, definitely brings the salad together with the tang from the soy sauce, the sweetness from the maple syrup and the deeper flavour from the mustard.
Today I did the dirty deed.
Yes, that kind of dirty deed.
Already. Before 6am.
In the backyard.
Even worse, though, is that it involved squash.
And no, I am not talking getting dirty from doing plain old gardening.
Artificial insemination, baby!
I took matters into my own hands. While I have very prolific kabocha squash plants, I have yet to see any squashes. Lots of blossoms but they seem to wither away. Further investigation told me that squash plants have two different kinds of blossoms: one male and one female. The one with a plump mini-squash is the female flower and needs to be fertilized by the male flower. After some careful examination, I quickly realized there are way more male to female blossoms. Only 2 open blossoms were female, whereas I have at least 20 male blossoms.
I did not want to leave it to the birds and the bees. I took a stick and wiped a male blossom to get the pollen and smeared it into a female blossom. Cross your fingers for me, ok? Hopefully they aren’t as complicated as humans, which have an abysmal 20% fertility rate.
Apparently once you have a few growing squashes, you don’t need the male blossoms anymore. This is what people eat when you see “zucchini flowers” for sale. Dispensable, edible male parts.
My zucchini plants are much smaller and only have a few male blossoms, but I may need to give them a hand for reproductive success, if only to make sure we don’t end up with mutant kabocha-zucchini hybrids. ;)
I should be telling you about how I fried up some squashes flowers, but I am paranoid. I am keeping the males around until I am certain I have lots of kabocha squashes. Maybe in a week or two, I will give you an update?
In the meantime, I have been cooking up a lot of quick, simple meals, like this asparagus and tempeh stir fry. Pick your favourite vegetables and fry up some tempeh in a simple Asian sauce with garlic, ginger and fermented black beans. The fermented black beans add a very authentic salty dimension to the dish. Enjoy!
If you had to pick one, which would it be: garlic or chocolate. Which one could you give up? Which one would you keep?
I know, tough choices. So different. Apples versus oranges (although I would pick apples).
If I wasn’t biking this weekend, what was I doing?
I was in Woodstock for Rob’s sister’s bachelorette and bridal shower.
Her gonna-be-groom does not eat beets nor cabbage (Rob’s loving Polish family has still accepted him). And in this predicament, garlic versus chocolate, he would pick to keep garlic, hands down.
I had to deliberate a bit, but I would choose the same. Garlic is more versatile and I eat savoury more often than sweet. For practical purposes, garlic for the win. Rob, on the other hand, would choose to pick chocolate. My sweetie definitely has a sweet tooth. ;)
Now, how did we end up talking about this? I am way past the time when I would think of such thought-provoking questions for dates… (HA!)
Well, Rob and I took advantage of the barbecue and barbecue weather to grill up my favourite grilled portobello mushrooms which are marinated with balsamic vinegar, oregano, thyme and yes, garlic. Delicious grilled garlic.
However, I also went for a garlic double whammy with this Lemon Asparagus Quinoa Toss. I should rename it Grilled Asparagus Lemon-Garlic Quinoa Toss, because as most of Tess‘ great recipes, this one features raw garlic. I made this recipe last year when I had local asparagus. Now that Ontario asparagus is just starting to arrive, I broke it out again. I changed her recipe, a tad, this time, by roasting the asparagus on the barbecue, as well as decreasing the raw garlic (gasp!) and oil, but increasing the fresh lemon juice and adding lemon pepper. Meyer lemons subdue the lemon flavour, so for a nice match for the bold garlic, consider using the regular lemons.
While Rob and I didn’t go biking, we did a short 10-km walk/hike around the periphery of Woodstock instead. In true backpacker style, I wore my hiking gear (hiking boots, jacket and my new (and first) sports bra– it needs to get broken in, too!) and loaded my new (and first) backpack with 15lbs of stuff. So far the verdict has been all positive! Sadly, our cheapo trip to Colombia will be more expensive with all the stuff we’re buying in its preparation- why are sleeping bag liners so expensive? Look at this uber cute and practical collapsible bowl set I bought, though. I tested them out, too, this weekend and no leaky oatmeal!
My allegiance had originally been for the Indian Alphonso mango, but a ripe Mexican Ataulfo was a more economical standby that had a longer season.
While travelling in Morocco, I met a cute British couple that originally hailed from Pakistan. They urged me to try Pakistani mangoes, as they were even better than those from India (is there always such fierce rivalry between India and Pakistan?). To be honest, I had never even seen Pakistani mangoes, but I knew that Bestwin routinely carried an assortment of mangoes, many of which I hadn’t yet tried.
Last week, my co-worker, again, urged me to try Pakistani mangoes. They are nearing the end of the season and she assured me I wouldn’t be disappointed.
As it turned out, when I did my weekly trip to Sunny’s, they had small cases of honey mangoes (chok anon) from Pakistan. Just like Alphonso mangoes, they are definitely a splurge purchase.
Let me assure you, though, that these are some nice mangoes. Creamy and sweet, yet with a subtle tanginess, that mellows the sweetness. They didn’t seem to have as much stringiness near the pit, either.
Personally, I am content with any ripe mango, but I may concede that Pakistani mangoes reign in my kitchen. It is that tanginess that I appreciated the most, adding that extra level of complexity. I may no longer have that sweet tooth I used to, it seems, although these are still uber sweet mangoes. Enjoy them unadorned, or use them in a salad such as this (any ripe, sweet mango will do, though).
The original salad with eggplant, mango and soba noodles is compliments of Ottolenghi, but I took it in my own direction. Instead of pan-frying the eggplant in gobs of oil,
I Rob offered to grill it on the barbecue (alongside his perogies, at that!). This allowed me to use much less oil, with the addition of a soft smokiness to the dish. Some grilled asparagus was thrown in as well, for good measure. To make this a more substantial dish, I took Ottolenghi’s advice to add fried tofu, which I had marinated briefly in ponzu sauce and sesame oil. I also opted to use half of the sweet-chili dressing, since it seemed like a lot. And finally, while soba noodles would be lovely, I chose to spiralize two zucchinis as my noodle base. Don’t worry, I left the mango in there, and even used 2 honey mangos for the dish. ;)
The result was a wonderful merriment of flavours. You have the grilled, creamy, smoky eggplant pairing beautifully with the sweet, tangy mango with a slightly spicy sauce, all overtop zucchini noodles. The tofu added a nice, satisfying crunch.
This is my submission to Deb for this week’s Souper Sundays, to this week’s Presto Pasta Nights, hosted by Honeybee of The Life & Loves of Grumpy’s Honeybee, to this month’s Healing Foods featuring zucchini, and to Ricki’s Summer Wellness Weekends and to this month’s Simple and in Season.
My brother and sister-in-law moved into their new condo the week after us. Their place is spotless, nearly everything has been put away, and they are meticulously figuring out which furniture they still want to buy. They are missing dining chairs, though, but told us we could come over for dinner once they arrived. In about…. 16 weeks (eek!!).
Rob and I, on the other hand, have a functional house. We combined both of our stuff, miss-matched in all its glory. While the house is mostly functional for day-to-day living, we still have a lot of unpacked boxes in our offices and in the basement. With Rob’s old mattress and boxspring in the living room along with our 3 bikes. But despite that, we have not put our social calendar on hold until we clean house. We are still having fun, opening our messy home to our friends and family as an easy place to gather.
We have gotten better at the barbecue thing, which is where Rob usually hangs out. Which is a blessing in disguise, because when I made this salad, I knew I would be a goner if I had to man the roasted veggies. Not because it is difficult, rather it is difficult to stop snacking on the tasty veggies! I honestly roasted a bunch of asparagus but you will have a hard time finding it in the salad because I probably ate half of it straight off the barbecue. ;)
Let me back up a bit: I had a recent hankering for pomegranate-roasted vegetables. I wanted to add them to a wheat berry salad. At first, I scoured the web for other pomegranate–grilled vegetables, but then I remembered I already knew the perfect glaze! Last year, I made a delectable pomegranate-glazed salmon that combined a simple glaze of pomegranate molasses with olive oil, but then it was heightened with fresh lemon juice, maple syrup and chopped basil.
Therefore, I based my new recipe on that template, adding more pomegranate molasses and less maple syrup, because I wanted a more pronounced deep pomegranate flavour. Pomegranate molasses can be tart, so taste as you go. Little did I realize how similar this dressing was to my Turkish Bulgur Salad, of former Best Salad Ever fame. With all the roasted veggies, it is kisir on steroids. Or maybe just a winning Janet original.
Peach season is here!
So is nectarine season!
They are so similar, both so sweet and juicy when ripe, that I wondered how different they really are…
It turns out that the only genetic difference is a single recessive gene that removes the fuzz of a peach, giving nectarines a smooth shiny skin. So basically, they are the same with a different exterior. Fuzz vs no fuzz.
Regardless, I love both nectarines and peaches. Substitute between the two for any recipe. My only gripe about these stone fruits is that they are highly perishable when ripe. You need to eat them pronto!
My Peachy Keen Vanilla Smoothie is a delicious way to treat yourself to wonderful peach bliss, and I have also used them to make other desserts like blueberry-peach brown butter muffins, blueberry-peach-raspberry crumbles, and an utterly delicious peach tea cake. Peach is also wonderful in a salsa, and I have paired it with a maple-chili grilled tofu previously.
Here, I wanted to go savoury with the nectarine. I was immediately drawn to PPK’s Portland Porch Lettuce Wraps, which featured pan-seared asparagus, nectarine and white beans with pesto in a lettuce wrap. I had been distracted from the asparagus, but vowed to get some more to make this. I wasn’t disappointed.
I modified Isa’s recipe slightly as I ran out of shallots, and I substituted with a mix of white and red onion. I chose baby lima beans as my white bean of choice. She provided a recipe for an edamame pesto, but I opted to use some pesto that I had made earlier and froze in some cute heart-shaped ice cube trays. How cute are they??
So, this dish was a wonderful merriment of sweet, succulent and juicy nectarines with crisp asparagus and creamy white beans with a nice backdrop of caramelized onions. This is delicious, as is, with a side of lettuce, or even something like brown rice or quinoa.
The pesto is not mandatory, as this is great without it, but it is nice with it as well. Basically, don’t hesitate to make this if you are without pesto.
Indeed, I am really enjoying my spiralizer. But in my life BTS (before the spiralizer), I was still able to make interesting textures from my vegetables.
Usually my Santoku knife got the job done (tedious, but can julienne just fine). Sometimes I would use my mandoline to help with thin, even slices.
Then there were times where my vegetable peeler was the best thing around.
Like for this ribbon salad.
I am still relishing in local asparagus, and after ogling many shaved asparagus salads, I finally jumped on the bandwagon when I spotted a recipe for a shaved asparagus salad with a balsamic reduction and almonds.
I never knew how diverse asparagus could be. Yes, asparagus can be eaten raw and it is lovely eaten as ribbons.
Ribboning asparagus can be a tedious process, so this is when you actually want to buy the big, fat asparagus (usually I aim for the thinnest stalks possible since they tend to be sweeter). It is easier to grasp the plump spears and lay them flat as you peel away each layer.
Highlight your peeling efforts with a remarkably simple, yet sophisticated dressing. You can never go wrong with mosto cotto, an aged condensed balsamic vinegar, and here it is complemented by the sweet earthiness of asparagus and the sweet crunch from the almonds.
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!
But I did.
Trust me, I didn’t succumb to the traditional sushi rolls.
Instead, I had a delicious raw sushi roll at Organic Lives. Completely inauthentic, it was filled with a pecan pate, sprouts, veggies, avocado and mango. With the zippy fruit-based dipping sauce, it was so completely different from any sushi roll I have ever had. The only similarity was that it was a nori roll wrap.
Once the hubbub subsided after I returned home, I was craving a more traditional sushi roll. Without all the hard work of actually rolling the little buggers…
When I visited Japan, one of my favourite meals was eating sashimi at the Tsukiji Market, which is the wholesale marketplace for seafood in Tokyo. With daily auctions, this is where you can eat the freshest fish. The sashimi was unbeatable. I have never been able to enjoy sea urchin anywhere else. So fresh, it was so buttery soft and creamy.
I actually visited Tsukiji two days in a row and sampled sashimi from two different vendors. Both times, I ordered a sushi bowl with an assortment of sashimi. One resto had better sashimi and the other had better rice. The rice was so good, it eclipsed the fish. And I don’t really like rice, actually. I consider it filler in sushi rolls, when I would rather be eating the filling. I tolerate rice for the most part, but here, I learned how great rice can taste.
I have experimented with a few rices since my return, and I still remain partial to a short-grain Japanese-style rice. Recently, I bought the Taiwanese Yih Chuan Aromatic Rice, which has a faint aroma of taro (yes, on sale at T&T). It brings rice to the next level. The rice is nicely flavoured, shaped and most importantly, tastes great.
My whole preamble about rice is because if you are going to make a sushi rice bowl, you should try to use a nice rice! The dressing helps, too. The toppings, too. But let the rice get the spotlight it deserves as it isn’t supposed to be a bland side.
Adapted from 101 Cookbooks, I wouldn’t call this an authentic Japanese recipe, but a lively citrus-flavoured sushi bowl. Top with your favourite sushi toppings such as steamed asparagus, avocado, grilled tofu, and dare I suggest mango? (Mango, next time…). The key to keep this a sushi bowl, and not a rice salad, though, is to include the toasted nori strips. You can buy them pre-shredded, but you could also toast the nori and then cut it into thin strips yourself.
Aren’t I lucky to have a guy who will make me The New Best Salad Ever? Rob is also more likely to repeat his recipes, so I am hopeful it was make a reappearance soon!! :) If you don’t believe Rob, take it from me: It was fabulous, heavenly, and a whole lot of swear words came out when I wanted to describe how wonderful it was… although I am not sure why swear words describe it so eloquently. Perhaps because I don’t swear often, and I rarely eat a salad so awesome. Every component was delicious (it helped that we had perfectly ripe Ataulfo mangoes) and together they were golden. I usually do not go to the trouble of so many different components, but this was so worth it. It wasn’t just fried tofu, it was marinaded tofu with roasted garlic. It wasn’t just rice, it was cilantro-lime rice. And then there was the perfect mango salsa overtop. Fresh carrots and cabbage for crunch. Sweet baby spinach. This is how you make epic salads…
But let me tempt you with another delicious salad.
It may not be the typical pomegranate season, but they were on sale at Sunny’s last week. Pomegranates from Chile must have their own special season. . which thankfully allows me to enjoy pomegranates in the summer!
In fact, since many of my friends and family are heading (or went) to Turkey recently, it had me salivating when I remembered my summer love affair with pomegranate molasses. Sweet and sour, tart and delicious, how could I ignore you for so long? Since I have moved in with Rob, this may become a trio. Heck, Rob’s love affair with mangoes persists, so I guess we’re even. :)
(For the record, I finished my first bottle of pomegranate molasses within 6 months and now that Rob and I have bunked up, we have TWO open bottles!)
I based this salad on my Turkish Bulgur Salad but added in steamed asparagus and served it overtop baby greens for a glorious feast. It had all the elements of a nice main meal salad with quinoa, asparagus and greens. The dressing is tart from the pomegranate molasses with a background of lime. The chili flakes are optional, but I liked the zip it added. The pomegranate seeds and almonds add a nice crunch. Better than the (since dethroned) Best Salad Ever? I’m not sure… A variation on a similar theme, that’s for sure! :)
Now to bring back the bulgur bonanza!
This is my submission to Deb for this week’s Souper Sundays, to this week’s Healthy Vegan Friday, and to this month’s Healing Foods featuring whole grains, and to Ricki’s new Summer Wellness Weekends.