Thug Kitchen is probably the most controversial vegan cookbook. Penned by the authors of the similarly named blog, I never followed it because I did not find their language amusing. OK, sometimes it made me smile and I like how it tries to show how simple and easy homemade food can be, and yes, it is all vegan. I will admit that I was curious about their cookbook, but instead of tracking it down, I hunted for online recipes. This was the first I made and really liked it.
I am no stranger to pumpkin chili (previous version here). I don’t know why but pumpkin puree works seamlessly in chili to create a silky broth. Both version were great but I found this one lighter in flavour since it used canned tomatoes instead of tomato paste and this one had the perfect amount of heat. Furthermore, this one was a bean-centric chili and I cooked up some of Rancho Gordo’s bayo chocolate beans. I was really enticed to use them with a name like that! Turns out it is called chocolate based on their colour, not their flavour. When Rob bought them, he was told they had the consistency of fudge. Not so true, but they have a lovely firmness that lended well to this chili. Small red kidney beans would also work well here.
While I made the chili, Rob made the arepas. What a wonderful weekend meal. Enjoy!
PS. If you are interested in being way more amused with a recipe than when I write them, definitely check out the original version here. Possibly the funniest disclaimer ever: If you try to make this chili with pumpkin pie filling, don’t complain about how f*cked up it tastes. You did that dumb sh*t yourself.
Guys, I am thrilled to tell you about my latest favourite cookbook. It has a lot of my favourites things: all vegan, lots of beans, mostly plant-based with options for those that need their meals to be gluten-free, nut-free, soy-free or oil-free. I am a big proponent of beans (cheap, tasty and healthy protein) and was wondering who would be the smart cookie to make the first vegan bean cookbook.
Kathy Hester is the genius behind this and honestly, I am blown away by the cookbook. I want to make the majority of the recipes but I cannot decide where to start. They span the gamut from breakfast beans to beany desserts and everything in between. The dishes run the spectrum from Indian to Jamaican and Mexican to French and Moroccan, focusing on traditionally vegan meals along with creative uses for beans (fudgesicles!). Since the meals typically call for cooked beans, they are mostly easy, quick dishes, too. Here are the chapters and a few sample dishes (a complete recipe list can be found here):
- The Beautiful Bean: Basics, How-Tos and Recipes To Keep Your Food Budget in Check
-Baked Crispy Chickpea Seitan Patties, Bean Chorizo Crumbles, Sweet Red Bean Paste
- Morning Beans: Beany Breakfast and Brunch Dishes
-Almost-a-Meal Black Bean Tamale Muffins, Sausage-Spiced Savoury Pancakes, Roasted Root Veggie and Kidney Bean Hash, Red Bean-Filled Baked Donuts
- Noshy Beans: Appetizers, Dips, and Spreads
-Creamy Spinach Artichoke White Bean Dip, Pepita Black Bean Dip, Beany Eggplant Bruschetta Spread
- Nutritious Soups: Easy and Delicious One-Bowl Meals
-Hutterite Soup, Thai Coconut Tongue of Fire Soup, Salsa Fresca White Bean Gazpacho, Triple Lentil Soup with Wheat Berries
- Cool Beans: Legume-Centric Salads
-Salsa Quinoa Salad, Lentil Beet Salad, Chickpea Greek Salad with Tofu Feta
- Portable Beans: Sandwiches, Patties and More
-Mango Curry Chickpea Salad, Don’t be Crabby Cakes, Butternut Squash Frijoles, Baked Arugula and Bean Flautas
- Sultry Stews and Hearty Chilies: Quintessential Bean Dishes
-Chickpea Veggie Tagine, Indian Cauliflower Lentil Stew, Solstice Beans with Pumpkin and Greens, Margarita Chili Beans, Apple Baked Beans, Hard Cider-Sauced Beans, Tomato Rosemary White Beans
- Casseroles, Pastas, and More: One Dish Meals
-Flageolet Cassoulet, Lentil Quinoa Bolognese Sauce, Chickpea and Vegetable Lo Mein, Creamy Healthified Vodka Sauce, Oven Chickpea and Seasonal Veggie Biryani
- Bean-a-licious Sweet Treats: Desserts that Love Beans
-Black Eyed Pea-nut Butter Pie, Ginger Red Bean Popsicles, Black Bean Fudgesicles, Cherry Basil Crumble Bars, Chocolate Summer Squash Cake
Kathy explains the basics of the standard beans, along with variations for specialty heirloom beans. Until you buy pretty, specialty beans, you may not understand the lure to not cook with them. They are just so pretty and recipes never suggest using Tongues of Fire beans, or Hutterite soup beans, or Good Mother Stallard beans. Here, Kathy breaks down the anxiety. She describes which beans are in each family and therefore can be easily exchanged, while still not alienating those without access to specialty beans.
Good Mother Stallard beans are in a league of their own, though. They are in the “interesting shapes” category along with ayocote negro and Goat’s Eye beans. Kathy explains Good Mother Stallard beans are football-shaped and create a “perfect pot liquor”. She suggests using them as a fancy bean substitute in certain dishes that call for chickpeas and kidney beans, or using them plainly as in this dish to experience they real, naked taste.
I decided to dust off my pretty Good Mother Stallard beans and put them to the test. A simple pot of beans spiced with rosemary, bay leaves and carrots. Steve from Rancho Gordo suggests these may be his favourite bean and after a simple simmer, I can see why. Delicious mouth feel. The beans have a thicker skin which keeps the bean’s shape while the inside is creamy and sweet. There is a lot more going on with this bean than one would expect and thankfully these beans retain their colourful markings even after being cooked. Kathy suggested eating the beans as-is, with bread or a grain.
I bought my Good Mother Stallard beans from Rancho Gordo, but Kathy has as extensive list of other retailers, too. I normally retype all the recipes I share, but Kathy’s publisher has given me permission to share this recipe. Looking at it below will give you an idea about the attention to detail in this book: flexible bean substitutes, optional slow cooker directions as well as complete nutritional information.
I really want to share this cookbook with you. Thankfully the publisher is letting me giveaway a cookbook to one reader living in the US or Canada. To be entered, please leave a message here, telling me about your favourite bean dish. I will randomly select a winner on June 30. For more chances to win, check out the other bloggers that are featuring Kathy’s cookbook this month as part of her blog tour. You can follow along on Kathy’s website here. Good luck!
Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own. (more…)
It is hard to believe that just two years ago, in preparation for cycling to/from Ottawa and Kingston, I was already training by cycling to/from Toronto and Kitchener-Waterloo. Our friend was hosting their annual Cinco De Mayo party so I packed my pannier and cycled over. That’s 120km one-way. This year, due to snow and rain, the long cycles haven’t progressed as well. Thus, the trip has been modified to be 70km one way from the train station.
While the party is happening again this year, and I have signed up for Rideau Lakes, I am trying to balance my time between cycling and studying. Studying is winning. Cycling can wait. Passing my exams cannot. Two years ago, I cycled with my buddy, Sue, while Rob stayed at home to study. This year, Rob is cycling with Sue, and I am staying home to study.
Cinco de Mayo was still on my mind, though, as I made these Mexican-inspired almost raw chili salad wraps. I could easily whip these up in Kitchener, had I decided to cycle over myself.
One of the things I love about raw cuisine is that the flavours (usually) pop. Just think of garlic – raw garlic is potent, cooked garlic is muted and slow-roasted garlic is even more mellow.
With a higher emphasis on proteins lately, one thing raw meals lack are good sources of protein. Sure, you could sprout grains and beans, but I don’t really like them as much as their cooked counterparts. That’s probably why I don’t see many recipes for sprouted legumes. “High protein” raw meals usually mean lots of nuts and seeds, which also come with more fat than protein.
In any case, I thought to myself: lets combine the best of both worlds.Beans and flavourful sauces for a high-protein fix. I actually got the idea after Gena posted Brendan’s recipe for a cold chili. Basically all the foundations from a regular chili are combined to make a satisfying dip. It is quite versatile: heat it up to make a regular chili, serve it with chips as a dip, place overtop your favourite green as a salad or place inside Romaine lettuces as a chili salad wrap.
In my study gusto, I appreciate super quick meals. Open a can of cooked beans (I used a canned bean medley), empty out a can of tomato paste, chop up some tomato and green onions and season with chili powder, cumin and lime. Of course, the raw garlic pops out for you, too. It tastes best after a marinade, which means leftovers are just as good, if not better. :)
Another batch of lost photos. Although the “lost” photos from that previous post were found (!!), months after I repeated the recipe (HA!).
This time, I am not sure where the photos went, but I have an ample substitute.
Pardon my faux pas.
One of my favourite vegetables this winter (if you could not guess) were Brussels sprouts.
Recently had a hankering for a creamy, balsamic dressing. Something tangy, something sweet but creamy, too. Then I remembered I had already made such a thing: Tess’ Miso Healthy Dressing. When I went looking for my photos of my creamy balsamic miso dressing, I looked at my notes from the recipe: tossed with brown rice, roasted Brussels sprouts and white beans. No photos to be found, but I did find photos of another creamy dressing with roasted Brussels sprouts. (Yes, there were lots of roasted Brussels sprouts around here).
Brown rice and white beans are left to your imagination. However, I included them in my recipe because that’s how you assemble a meal. :)
In any case, do not limit this dressing to roasted Brussels sprouts. With the change in seasons, make it more spring-friendly. Take your favourite leafy green, add some chopped veggies, chickpeas or quinoa, and smother it in the dressing. Or grab yourself some Brussels sprouts and get thee roasting. :)
This year, I have traded my cookbooks for textbooks.
One of the textbooks I need to know like the back of my hand can be a tad dry. All 1464 pages. I can only read about molecular pathways or the causes of cardiomyopathy for so long before I need a break.
But then, as I was reading the nutrition chapter, I swear, this is what it said (I quote):
Even lowly garlic has been touted to protect against heart disease (and also against, devils, werewolves, vampires, and, alas, kisses), although research has yet to prove this effect unequivocally. Of these, the effect on kisses is the best established!
I wonder whether I can bring up devils, werewolves and vampires on my oral exam for full marks? Or just kisses since they have more evidence against them? They didn’t cite their source, though…
Thank goodness, my love of garlic hasn’t kept away kisses from Rob.
My love of garlic has a long history. My love of raw garlic began with Tess. My love of Rob fits in between these two.. In length, but surpasses them all by quantity and quality, of course. ;)
Raw garlic isn’t as scary as it seems. Chili lime noodles, 15-minute zippy garlic-basil marinara, lemon asparagus quinoa toss, and many other dishes that add garlic at the end of cooking instead of at the beginning. It adds a brightness to any dish.
This is another garlicky dish from Tess. A quickie dish that I can make after work. Easily modifiable to your pantry surpluses. Tess uses rice and beans, but bulgur and cooked beans make this an even simpler dish. It has been a while since I’ve gushed over bulgur, but sometimes I forget until I unearth it again from my pantry. Smokey from liquid smoke, creamy from a touch of oil, snappy with some nearly raw garlic and wholesome with some shredded greens. Beans + grains + greens, a force to be reckoned with.
One thing I liked about my cooking class, was that I experimented with recipes and ingredients I likely would not have tackled alone. I even cooked with celery (only after peeling it) but this post is all about red wine. Before my mom showed me, I didn’t know that red wine was a magic ingredient in the succulent braised beef rolls (rouladen). It wasn’t soon after that we made braised steak with red wine during cooking class, and I declared anything braised in red wine must be good! Little did I know that my least favourite dish from the class would be coq au vin, also cooked with red wine. Our chef instructor explained that chicken doesn’t always pair well with red wine and coq au vin is supposed to be made with rooster, which therefore must taste better.
I have cooked with red wine once before, making a sinfully delicious mushroom bourguignon with spaetzle, and what I loved about the vegetarian dish is that the mushrooms didn’t need that much red wine for the braising. With only 1 cup of red wine for the mushroom bourguignon, the rest of the bottle was enjoyed by others at the dinner table. Whereas the more authentic boeuf bourguignon required the whole bottle to braise the meat.
This brought me to this recipe with kidney beans stewed in red wine with tomatoes (erm, tomato paste) and fresh herbs, adapted slightly from Cooking Books who adapted it from Peter Berley’s The Modern Vegetarian Kitchen. The simplicity of the dish appealed to me, with a list of fresh and healthy ingredients leading to a delicious stew of red beans. I had to wait for the weekend to be able to afford so much oven and stove time for the beans, though. It didn’t take much effort, but I needed to be around during those hours. It was a nice way to warm up my apartment with delicious smells and the subsequent beans tasted great. Served with a crusty bread, it was a filling meal. The leftovers weren’t as good, but not much lasted that long.