Long time no chat. A quick turn of events had me in the operating room over a week ago and recently returned home. I was incredibly grateful to be back in Canada when this happened and could only imagine what would have happened in Guatemala with my nearly non-existent Spanish.
In any case, after a surgery, it is normal to progress your diet from clear/full fluids before resuming your regular diet. My mom threw together this soup, not once, but twice, for me to nosh on while in the hospital and once I returned home.
Super creamy from the blended carrots, the ginger is a natural pairing (and possibly helps reduce nausea and vomiting). The addition of the lemon rind (without juice) kept this light and not too acidic (which has been a problem for my belly since surgery). But perhaps most of all, I hope you can see how brightly coloured this soup is. More yellow than orange, it was positively vibrant. It reminded me of Nigella’s happiness soup but this one tasted better. And had no turmeric. I wonder if the nutritional yeast helped to make it more yellow.
As well, thank you for all the positive feedback on the wedding photos. Our photographer had another teaser this week. I cannot wait to see the find photo album.
…we are not human beings having a spiritual experience; we are spiritual beings having a human experience ~ pierre teilhard de chardin . . chasing the setting sun and exploring the back roads of Honduras was such an incredible moment…pinch me i must be dreaming . . #wedding #chasinglight #makeportraits #nikon #explore #seekadventure #travel #mylife
Carrot soups shared here previously:
Long time no write!
My longest blog hiatus is definitely worthy of a wedding and honeymoon. I know a few were interested in photos and here are a few teasers from our fabulous photographer, Gabe McClintock.
After a partial whirlwind through Honduras and Guatemala following our wedding, we returned to Toronto earlier this week. I was hoping to bring a bit of spring and summer back with me, but Toronto is still fairly cold with (freezing) rain this week. Channeling my continuance of all things avocado (albeit of the Mexican variety), I could not resist them at the grocer. I still managed to stock up with lots of vegetables and then threw together this quick and easy salad.
Consider it a chunky avocado dressing, or an avocado scramble salad, the flavours are bright and flexible. The different veggies conferred different textures while enveloped by the creamy lime avocado mash with a hint of cheeziness from the nooch. The black beans help to make this a filling complete meal salad. It was excellent and I recommend eating it at once as the leftovers were not as vibrant. Alternatively, sprinkle with a touch more lime juice when reserving. While not necessary, I added the salad on top of leafy greens. I have a bad habit of being leafy greens and then not eating them. Here’s to eating more greens. And warmer weather.
What are you wishing for lately?
I must admit that I was drawn to making this because it had the word “summer” in its title. With frozen corn, canned tomatoes and fresh produce available even now (zucchini, spinach, red bell peppers and cilantro), you could almost imagine was made in the summer. This is probably one of most colourful curries, due in part, to all the rainbow of colours from the vegetables.
Rob and I (very briefly) considered taking our bikes out this weekend (we skipped right over snowshoeing) but while the temperatures are nice, the roads are littered with salt, sand and even some small snowbanks.
I am kind of hoping that once we return from our trip, spring will be here for real. Especially since I am already planning/imaging what I want to plant in my garden pots for the summer. I have missed my forest of fresh herbs.
One can never have too many soup recipes, especially during the heart of this very cold winter.
However, this isn’t your standard red lentil soup. Have I ever shared a standard recipe? Probably not.
The red lentils are infused with coriander and star anise, spiked with orange juice and a touch of fresh ginger gives you a bit of a bite. This split pea soup has also has ginger and coriander, but the orange and star anise were a refreshing twist. Flavours that seemed a tad unusual but worked very well.
Red lentil soups shared here previously:
I am sharing this with Souper Sundays.
(Continuing with making a curry each week, although not necessarily blogging about them each week, ha!)
If you are looking for recipes with a pressure cooker, other than JL’s new book, I recommend checking out Indian cookbooks. Or more specifically, I knew there were plenty of bean-centric pressure cooker recipes in one of my Indian cookbooks, 1000 Indian Recipes. I ventured forth with a dish that required no pre-soaking and cooked reasonably fast.
Thank you, chana dal, which are split black chickpeas. They are more crunchy than most beans I cook although that may because I didn’t cook them with too much water (2:1 water to bean ratio, weird). This dish could also be made without a pressure cooker, it would just take longer and I would add the greens later.
While dill might seem like an unusual ingredient for curry, I know it works really well (see this fabulous chickpea dill curry). The tomato is familiar to both Indian and European foods although this is purely Indian with the ginger, cumin, garlic and cilantro. The spinach almost melted by the weight of the pressure cooker, so I may try something different next time (like using baby spinach added at the end) or use a heartier green like kale.
Rob gave me a high five for finishing up the last of our chana dal. I say high five for the chana dal for still being awesome after all these years on my bean shelf!! Yeah! :)
Woosh! Can you see the steam? One perk of the black background, although it also picks up the dust, too! HA!
Hope you are keeping yourself warm during this recent freeze. It was -30C/-22F overnight with wind chill. It is times like this that you can remind yourself: only a few short months until our wedding/honeymoon in the Caribbean. And then you remind yourself: WHAT ELSE DO I NEED TO DO???? Thankfully my Mom keeps reminding me of all things I don’t know: making the veil, finding something borrowed, etc. While Rob and I take care of the very hard decisions: garifuna dancers vs firedancer (we chose both!!) and where to go for photos (beach vs jungle… vs where are cliffs.. we want cliffs).
In any case, here is another bowl of a warm, vibrant soup/stew. Jamaican jerk inspired with allspice and thyme (and also cinnamon, cloves and nutmeg) with colourful red bell peppers, yellow plantains and chickpeas with a sprinkle of green onions swimming in a fragrant coconut broth. This is not a hot and spicy soup (like most things jerk), so add as much heat as you like.
Are you already longing for the summer?
I don’t know how many of you were working last Friday. Friday, January 2nd. It was a weird sensation. Both a Monday feeling, with a mountain of work, combined with the excitement by the time it was 4:30pm and I realized the weekend was so close!
But yesterday was a brutal Monday. I missed my bus because I shovelled the snow that morning, all the time freezing in the cold gust of wintry air. Work was mostly back to usual and the gym, well, let’s say we nearly doubled our gym goers.. you know, from the regular 5 people to over 10. I had to learn to share.
Suffice it to say, I was a bit cranky by the time I returned home. Thank goodness I knew it would be a delicious week. This is another one of my new simple recipes. I figured I already have a ton of red lentil soups that I have shared, this time, I winged it with what I had in my kitchen.
I loved your encouragement to share the recipe inspirations. Unlike the last time, this time I have a recipe. Red lentils, carrot, tomatoes and kale were combined in a flavourful broth made with smoked paprika, Old Bay Seasoning and Worcestershire sauce. I don’t know what made it so flippin fantastic, but it was a nicely sweet soup (from the carrots??) that was balanced by the Worcestershire sauce and fresh garlic finish. It worked really, really well. And it was perfect to comfort me after my first day back.
Red lentil soups spotted here previously:
This holiday was too short.
Rob is still at home but definitely not loafing about. He has decided he can do more cleaning (aka throwing things out) when I am not around. Apparently, I make throwing things out difficult. Case in point: now that we have zero devices that can read CDs and DVDs (except the car which can read CDs), we want to get rid of all our CDs. I completely agree. However, after Rob nicely packed them up, I went through them and pulled out ones to give to my parents. How could they not like Delerium, Orbital and Bjork?
Anyways, yesterday Rob decided to try to sell them. I was impressed Rob got almost $80 from the closest music store for their top picks. He will try another store tomorrow.
Now, I also want to sell my DSLR. Does anyone want a Nikon D80? Let me know!
Anyways, still learning the ropes with my pressure cooker. I really like yellow split peas but I knew my stash was old… and I don’t like finicky beans that just won’t cook. Pressure cooker to the rescue! I took a standard recipe and put it in the pressure cooker for 15 minutes, a bit longer than JL’s recommended 6 minutes for her split pea soup and marginally longer than this recommended 10 minutes. Well, let’s just say the pressure cooker pulverized my split peas. The extra liquid sopped it up nicely. No immersion blender needed for such a silky soup.
Even without a pressure cooker, this soup would be easy to make. And highly recommended, too. The miso adds a nice umami and the hemp seeds added a bit more texture which was lost with the split pea explosion. I added a garnish of crushed walnuts, too.
Need other ideas for split peas:
Need a great idea for a gift? How about a pressure cooker along with a new cookbook.
Pressure cookers are not so scary. In fact, they are pretty awesome.
I have mentioned it only in passing, but Rob gifted me a pressure cooker for my birthday and I have been experimenting with it over the past few months. At first, I was experimenting with cooking different beans and grains. It felt awesome to think “I want some cooked chickpeas” and an hour later, after adding the dried beans to the pressure cooker, I had myself some chickpeas. The no-soak required beans has alleviated my freezer congestion (I oftentimes freeze leftover beans) and made me more creative in the kitchen.
First of all, let me not mislead you: Pressure cookers need time to come up to pressure. In my machine, it takes 20 minutes. So while it may seem incredible that you only need to cook black eyed peas for 6-8 minutes, that is in addition to a 20 minute warm up and more minutes cool down (unless you release the pressure manually). I have an electric machine, so that benefit is that it does not need a burner on the oven and you can safely walk away while it does its thing. The downside is that it does not come up to as high a pressure as the stovetop ones, which is what most cookbooks cater to. Also, any recipes that all for sauteing need a separate skillet. There are pros and cons of each, as JL points out in her fabulous new cookbook, Vegan Pressure Cooking (available online now! it arrived early!).
In addition to her approachable FAQ on how to begin pressure cooking, she also has a host of recipes to start you on your new pressure cooking journey. She answers your looming fear: How can I avoid blowing up my pressure cooker? as well as Why do cooking times vary? Which pressure cooker should I buy? and How does an electric pressure cooker differ from a stove top pressure cooker? She has reference tables for pressure cooking vegan staples (vegetables, beans and grains) and her recipes are categorized similarly.
In her Beans and Grains chapter, she includes basic recipes like Italian lentils but also (slightly) more involved recipes like Dill Long-Grain White Rice; Oat, Amaranth and Carrot Porridge and Cinnamon-Curried Chickpeas. In her Soups and Stews chapter, her recipes span Chik’n Lentil Noodle Soup, very Veggie Split Pea Soup and Tofu Chickpea Artichoke and Potato Soup. Personally, those looked like one-pot meals to me, but JL has even more one-pot meals in chapter four including Gingered Adzuki Beans, Greens and Grains; Vegan “Bacon” and Cabbage and Soy Curl Mac ‘n Cheese. If you thought this was all beans and grains (yes, all the beans are dear to my heart), she also has a chapter for meal helpers and veggie sides which highlights recipes like steamed kabocha squash, savoury root vegetable mash, rosemary and thyme Brussels sprouts, and jackfruit and sweet potato enchiladas. Chapter six is for sauces and dips, and JL has a trick for her pressure cooker hummus and other savoury options like dal dip and ginger-cinnamon white bean gravy. And when you thought there was nothing more to make in the pressure cooker, the last chapter is for dessert! JL uses beans in a coconut-gingered black bean brownie but also includes recipes that rely more on the pressure cooker such as easy applesauce and peachy butter.
I think you know may understand why I may want another pressure cooker. I want to make all the things. Thankfully, I have had the cookbook for a while and managed to squeeze out a new recipe each weekend. In theory a pressure cooker may help me cook more often, but old habits die hard and I like my weekend batch cooking. Thankfully, I was able to share my favourite recipe thus far: JL’ Black-Eyed Pea and Collard Green Chili. Only after I got the photos, did I realize it was from her cover. Good choice, JL, good choice. Also it is a good thing I am not your photographer. ;)
In any case, I even added JL’s suggested 2 cups of celery and as a confessed celery hater, it was still very good. I still really liked it. The tomato sauce was deliciously savoury and worked well with the black eyed peas. This recipe, like nearly everything in the cookbook, could easily be adapted to use without a pressure cooker. You would just need to wait a bit longer. With that being said, I really think this is a good, solid vegan cookbook, pressure or no pressure cooker. I love its focus on quick and easy cooking featuring whole foods.
Recipes from Vegan Pressure Cooking found elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me whether you have a pressure cooker (and if so, your favourite thing to make in it). A bonus entry for a second comment telling me about your favourite recipe by JL. The winner will be selected at random on December 22, 2014. Good luck!
PS. I am sharing this with this week’s Virtual Vegan Potluck.
I had a good run of giveaways there. I was considering whether I could do an entire month of giveaways but quickly discounted that by writing this post. Although, to be fair, this was a recipe I discovered while previously reviewing a cookbook. This soup, in its original incarnation, belongs to Angela from within The Oh She Glows Cookbook. While I love the glo bar recipe I shared earlier, this is the soup I keep returning to, time and time again.
I have a hard time explaining what the soup is. Angela called it a detox soup which makes me cringe, but it is filled with a nicely fragrant broth made from ginger, cumin with a touch of cinnamon and filled with loads and loads of vegetables. Mushrooms, broccoli and carrot. Sometimes I use kale or collards, sliced into thin strips, but this time I used a crunchy cruciferous mix of kale, cabbage and brussels sprouts for more variety. I also continued with the green theme and used frozen edamame as my protein of choice. It fits well with the uniquely Asian twist brought by the last minute addition of shredded nori.
Like the recent article in The Guardian addressed, You can’t detox your body. It’s a myth. So how do you get healthy? A healthy mix of vegetables with protein is indeed the way to go.
Looking for more good articles, these were good finds:
The secret to a long, happy marriage – So far, I think Rob and I are doing very well in this regard :)
Everything I thought about recovery is a lie – An excellent post about recovery from an eating disorder.
Why do pigs oink in English, boo boo in Japanese, and nöff-nöff in Swedish? – Rob has always wondered why Polish dogs say “hau hau”. But do you know what noises porcupines make? Very cute noises.
Floating feasts – Almost makes me want to go on a cruise. Almost… Anyways a great article about food on cruise ships
A Warning on Nutmeg – Beware of nutmeg overload!
Secret Lives of Passwords – What does your password say about yourself?
Anyways, it is a good time for vegan cookbooks and I have a few more to tell you about. I hope to finish my reviews before the holidays so it is like a mini present for the winners. :)
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.
And like that, winter arrived. The snow dropped in full force and actually stuck around a bit.
I had a few short weeks for biking. My broken leg meant I was not fit for biking earlier this fall but it was nice while it lasted.
And what is better during the cold weather than a warm bowl of curry?
To keep things simple in the kitchen, I have resorted to remaking some favourites and making twice as much.
Most of my favourites have already been shared (Tamarind Lentils, Bengali Cauliflower Dal, Creamy Broccoli Dal, and Root Veggie Curry), so it does not surprise me to share yet another easy, delicious and healthy curry. This is one I first discovered while testing/eating through Gena’s fabulous cookbook and has become a staple ever since. Having blog worthy photos also helps keep me more speedy in the kitchen.
So, please, grab yourself a huge sweet potato and make a double batch. It freezes well should you want to save it until a colder day.
I am sharing this with Souper Sundays.
Even for me, this recipe seems a bit long and bothersome. However, I implore to try it out.
Let’s break this recipe down so it is not too daunting. Thankfully, even the sweet potato coconut mash topping could stand-alone on a Thanksgiving spread.
First, start with roasting your sweet potatoes. I honestly would have double next time. I would not judge you if the potatoes never made it to the shepherd’s pie.
I started with my favourite recipe for Roasted Sweet Potatoes (Low and Slow) which coaxes and highlights their natural sweetness. I made them the night before so this recipe would work fabulously with leftover roasted sweet potatoes, too. Despite roasting 3 big potatoes, I wanted more volume. I ran out of drinkable non-dairy milks so I grabbed a can of lite coconut milk. Just a touch whipped into the spuds created a silky sweet puree. Inspired by Candle Cafe’s Paradise Casserole’s mash, I added some miso as well. You could stop right here with a delicious side.
Let’s pretend you still want to make the whole shepherd’s pie, though. I used a mix of beans, which along with carrot, mushrooms and sun-dried tomatoes had a nice texture. Balsamic vinegar and nutritional yeast added a nice depth and if you have red wine, that would work well here, too. I used a pressure cooker for my lentils, overcooking them slightly, but this was a great way to use them. I also slightly overcooked my butter beans (pressure cooker equilibration issues) but the butter beans were a fantastic counterfoil to the smaller bits. They don’t call them butter beans for nothing. Rancho Gordo’s Florida butter beans were silky smooth, almost like butter! :P
I tried to have a good sweet potato-mash to filling ratio, with a decent height with the mash. I chose a smaller but high casserole dish, as opposed to a 9×13″ pan. I think it worked out really well. The sweet potato mash makes this a less traditional shepherd’s pie but since it is vegan, can I really claim any authenticity?
I hope all my Canadian readers enjoyed their long Thanksgiving weekend. My small contribution to this year’s Thanksgiving spread was my silky smooth braised cabbage. Mostly because it is so easy to make. Also because I remade it last year and it wasn’t as good as I remembered it, so I wanted to try it again. This time, I read the recipe more carefully. I have to cook it for at least 2 hours and 15 minutes. I think I missed a whole hour last time, but this time, 2.5 hours later, we had glorious braised cabbage. Vindicated.
Although while searching for my cabbage recipe, I came across Ottolenghi’s new recipe for miso-braised cabbage. With half a head of cabbage leftover, I vowed to make his version when I returned home. Although, I fell victim to not reading the recipe. Or became confused. I mistakenly cooked it at 400F for 20 minutes and then 200F for another 3.5 hours. As such, my cabbage wasn’t as crispy golden as my other recipe for braised cabbage, but still silky tender, without a drop of oil. I probably could have roasted it for a final 15 minutes at 400F for a crispy exterior but I was quickly running out of time. I kept the original temperature in the directions below for your next attempt.
I often have troubles when I halve or double recipes, so I always make sure to write down the math for every ingredient, but this time the C and F conversion tripped me up. Too much information! How do you usually mess up recipes?
I just might need a very pretty picture to knock me out of a bloggers block. A simple recipe, I really only gave directions for the salsa baked tofu and told you what else I included in my salad. No measuring, just plating and eating.
I tried a bit harder to make this salad pretty.