Hi! Long time no write. As you may have noticed, I have had less time for blogging. With our active BNT (baby not toddler), he doesn’t let me access my computer unless he is asleep. And when he is sleeping, I’d like to relax, too. Or finish chores. Not that I like doing chores, but they need to get done and emptying the dishwasher is also difficult when he is awake and trying to help. Read the rest of this entry »
This might be called Breakfast Tofu but it is good for any meal of the day. A cumin-infused spice rub makes these quite flavourful and baking allowed the flavours to permeate the tofu. Serve, as is, as a slab of tofu with a side of vegetables, or use it as a filling for your next sandwich. I preferred the latter, but honestly, you could have caught me snacking from the pile in the fridge as well. Read the rest of this entry »
Tofu scrambles. We’ve made them plenty of times – dillicious, chili masala, curried dill, tahini chickpea, and mighty migas. And then there was the Revolutionary Savoury Egg Mix just waiting for a tofu scramble. They are all good but we make dillicious the most often, since we love it so. However, I have to tell you. We’ve found the chickpea scramble that rules them all. The BEST tofu scramble is right here. And it is deliciously doused in nutritional yeast and also sneaks in chickpeas.
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Who else is a fan of plantains? They might seem like an exotic ingredient, but even here in Toronto, they are usually very reasonably priced and less expensive than sweet potatoes. However, unlike sweet potatoes, their shelf life is not as stable, as they can only last a few weeks until they turn all brown. I never buy them with a plan, other than panfry in coconut oil, but this recipe was excellent, and I’ll probably buy more plantains just to make it again, it was that good.
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Our tomato consumption is still going strong but I would hate to bore you with so many consecutive tomato recipes. Another garden winner this year were the boisterous tomatillo plants. I have given away more tomatillos than I have eaten myself. Most of my friends have made and canned salsa verde. I don’t have the time or equipment to can this year, so I looked for less traditional ways to use tomatillos. When I spotted Alissa’s chickpea chile verde, I knew we had a winner!
I forgot to mention in my last food post, but roasted tomatoes freeze incredibly well. They last a while in your fridge but if you want to savour some summer bounty during the winter, batch cook them up and stockpile them in your freezer. Last year, I bought a bushel of red bell peppers, chopped them up and froze them, and we are still eating through them!
If you need any ideas what to do with all this frozen (or fresh, if you have some made already) roasted tomatoes and bell peppers, I urge you to try this soup.
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In the past few months, and last few weeks especially, Rob has had to do a lot more around the house. And when Rob does the cooking, it means the kitchen is filled with curry.
More of a creature of habit than me, Rob has been cooking through our favourites, Dal Bhat, Tamarind Lentils and innumerable batches of Creamy Broccoli Dal.
He must have become bored, because one day he opened up his favourite cookbook, 660 Curries, and made chana masala.
Every year, I pay particular attention to the weather. Usually it is because I cycle to work but this year it is because of the garden. It still blows my mind that 2 weeks ago, we were worried about frost and snow (it snowed in May, I saw it) and now, the highs are a humid 30°C a with a humidex of 33°C. No wonder the plants are confused; our magnolia tree bloomed but the city’s cherry trees opted out. The mild spring was short-lived and will likely herald a warmer than normal summer.
You have probably noticed I have been struggling with the blog lately. I am barely eking out a post per week. It is a combination of a few things: less time spent cooking and less time to blog about it. It certainly isn’t that I have stopped eating (HA!) but I found myself nodding when I read Ginny’s latest post about Vegan Food for People Who Don’t Cook. Combined with quite a few batches of my Easy Vegan Lasagna, and incessant snacking on hummus and crackers, it feels like I have been eating hummus non-stop. And no, I wasn’t even making it myself, the bulk of it came from store-bought varieties. Not sorry. Read the rest of this entry »
While I may end up apologizing for too many cabbage recipes, I shall not apologize for too many bean recipes! With the United Nations declaring 2016 The Year of the Pulse, it is exciting to see people discovering (or re-discovering) their love of such a humble nutritious super star. Read the rest of this entry »
I hope you don’t mind me sharing recipes from my newest favourite kitchen gadget. Rob bought me an Instapot and we’ve been slowly exploring it – both with the slow cooker and pressure cooker functions (I will be waiting a while to try the yogurt function unless someone can point me in the right direction for something easy). Read the rest of this entry »
If you are trying to pick a January cleanse, I finally found one I fully endorse: The Taco Cleanse. Created and then executed by Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, and Jessica Morris, The Taco Cleanse celebrates delicious vegan tacos and is anything but a deprivation diet.
Instead, you are instructed how to eat a taco for breakfast, lunch and dinner. You are acquainted with the newest superfoods (corn tortillas AND flour tortillas!) and learn how to integrate them into delicious meals.
Please forgive me for being slightly misleading with my title.
There are no black eyed peas in this dish.
There should have been but in Rob’s enthusiasm to clean out the freezer, we swapped cooked flageolet beans. Considering the beans are completely smothered in the coconut curry sauce (true to the title of the recipe), one may not be the wiser. Read the rest of this entry »
I don’t know about you, but have you felt more busy since September? There is something about the sun-filled evenings that relaxes me in the summer. Between weekend commitments, a shorter evening and the cooler weather, fall lends well to becoming more productive and prioritizing the important things in life.
While I have never eaten a white chili, this definitely reminded me of my time in Houston.
This chili has no red in sight. No tomatoes. No red chiles. No red kidney beans.
Instead, we use all the white and green counterparts: green Anaheim peppers. White kidney beans and even some chickpeas. Spinach adds another punch of green. And corn, technically yellow, is almost white. The original recipe called for hominy, which is actually white, so I was the one deviating from the white/green template.
