When we first moved in our new home, I was a little sad about the natural light situation. It did not take me long to figure out that the south-facing part of our home was in the shade after I returned home from work. For the last 3 years, in 3 different homes, the south-facing window was the source of my foodie photographs.
While I am still trying to perfect my new photography zone, the backyard shade has a different utility: shade for our backyard patio. A welcome respite from the blazing summer sun, it almost behooves us to only invite people over for evening BBQs. And eat our dinner outside, as well.
Totally working on that.
This weekend was especially hot and totally ice cream weather. I wanted ice cream and I wanted it now, so I finally made Gena’s lovely blueberry ginger ice cream. I love blueberries and I love ginger, and never would have thought to combine them. It was marvellous. The classic banana soft-serve ice cream is even creamier with cashew cream and a gorgeous purple hue from frozen blueberries (wild blueberries for the best flavour). I made this in my vitamix and was too impatient to wait for the cashews to be completely blended so they added little bits to the creamy base. Fresh blueberries were a good textural foil. In any case, this is highly recommended. Soak the cashews if you have enough forethought for a creamier base.
I have been pinning many homemade vegan ice creams for the summer months, especially Sondi’s Vegan Dulce de Leche (she has a new ice cream flavour every Friday), Alissa’s Peanut Butter Chocolate Covered Pretzel Banana Ice Cream and Sofia’s Chocolate Amaretto Ice Cream with Cherry Sauce. I just need to work on a bigger freezer. ;)
Any fabulous treats you recommend for beating the summer heat?
I don’t know about you guys, but where I am, it is H.O.T. We’ve done pretty well for not using the air conditioner during the days but we closed our windows and turned it on yesterday. To think all my friends in Houston are always 10 degrees hotter (and humid) and positively melting. That is possibly the one thing I do not envy because we loved living in Houston.
Here is a fun pasta dish which adds layers of veggies to your meal. Carrots and cucumber are spiralized into thin noodle shapes and thinly sliced red peppers add some crunch, too. The maple sweetened tofu is unique with a salty/peppery bight and makes this a complete meal. Avocado rounds this out as a fabulous fat and feast for your eyes.
Recipes from The Sprouted Kitchen Bowl + Spoon spotted elsewhere:
Baked eggs with barley creamed greens and mustardy bread
Cacao nib pavlovas with mixed berries
Chickpea deli salad
Chunky Mediterranean eggplant dip
Coconut sorbet with strawberry rhubarb sauce
Curried sweet potato soup with crispy black lentils
Golden quinoa breakfast bowl
Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds
Kale Caesar salad with cornbread bits
Marrakesh carrot salad
Roasted asparagus salad
Roasted zucchini and quinoa bowls with cilantro pepita pesto
Smoky tortilla soup
Strawberry millet tabbouleh
Tahini kale slaw with roasted tamari portobello bowl
Tropical smoothie bowl
Winter fruit salad in a ginger-lime syrup
Guys, I am super excited to share this cookbook review with you. It is Richa Hingle’s first cookbook: Vegan Richa’s Indian Kitchen. I am sure she needs no introduction, her blog focuses on drool-worthy vegan eats but her heart is in making vegan versions of Indian dishes. Her photography is nothing short of stunning (see above and below, both of the mango tofu curry) and her recipes are excellent. Many of her testers have been gushing over her book for some time, so I was thrilled to receive an advanced copy for my review.
Richa’s book is an excellent foray into Indian cuisine. In all honesty, I usually skip over the beginner introductions in cookbooks but I always found them incredibly important when learning how to cook Indian food. As an example, the names of beans can be so confusing with different names in different locations. With Richa’s slant to the North American kitchen, you can figure out that urad dal is also known as split and skinned black lentils, which is different than mung dal which is split and skinned petite yellow lentils. There are recipes with more easier to find to find ingredients but she relies heavily of traditional procedures and ingredients for authentic taste (tempering, fermenting, spice blends, etc). However, she also uses ingredients like tofu and tempeh to substitute the sometimes meat-laden classics.
The recipes never seem to end. Richa has structured her cookbook to cover breakfast (Chickpea Flour Pancakes and Savory Oats Hash), Small Plates and Snacks (Savory Lentil Pastries [Baked Dal Kachori] and Spiced Roasted Tofu and Vegetables [Tandoori Tikka]), Sides and Dry Vegetable Curries (Cauliflower Potatoes [Gobi Aloo], Cauliflower and Peas in Spicy Curry [Gobi Mutter Masala]), Lentils and Beans (Butternut Coconut Red Lentil Curry, Restaurant-Style Masoor Dal Tadka), One-Pot Meals and Casseroles (Mung Dal Kitchari, Quinoa Cauliflower Biryani), Main Dishes (Restaurant-Style Navratan Korma, Whole Roasted Cauliflower with Makhani Gravy, Malai Kofta, Chicken-Free Balti), Flatbreads (Avocado Naan, Spicy Chickpea Flour Flatbread), Desserts (Pistachio Almond Ice Cream, Gluten-Free Gulab Jamun) and a chapter for chutneys, spice blends and other basics.
I have made a few recipes and they have all been fantastic. The one I wanted to share with you was especially enjoyed by Rob. Mango Tofu Curry. I looked through my archives and I had no idea how many mango curries I have shared previously:
Mango Curry with Toor Dal (Cumin-Scented Pigeon Peas with Mango) — probably my favourite of the bunch
This is definitely different than the others.
I used frozen mango which I pureed which leant subtle sweetness to the savoury backdrop. It was a very saucy curry amongst the tofu and we enjoyed it with some parathas. Rice or another type of bread could also work.
Thankfully, the publisher allowed me to giveaway a Vegan Richa’s Indian Kitchen cookbook to a reader living in the United States. My international readers are eligible to win a copy of the Bonus Recipe Bundle pdf (15 more recipes!). To be entered in the random draw for the book or ebook, please leave a comment below telling me which Indian dish you like the most (and please let me know if you are not from the US). The winners will be selected at random on June 5, 2015. Good luck!
Recipes from Vegan Richa’s Indian Kitchen spotted elsewhere:
PPS. I am sharing this with Bookmarked Recipes.
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:
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.
Love does not consist of gazing at each other, but in looking outward together in the same direction.
~Antoine de Saint-Exupery
Even when you think everything is ready to go for the wedding, little things keep popping up. Rob needs to buy a belt; maybe I should get my nails done before we leave; we should pick some readings for the ceremony; we each need to write our vows. So while I have been silent on the blog, life has been anything but.
Rob and I want a short and sweet ceremony. We didn’t even discuss readings until I sat down to write my own vows. I was inspired by some absolutely fabulous quotes. So much so that I wanted them a part of my ceremony. So now we have readings.
I kind of want to tell you all about our choices (I am that excited about them) but I don’t want to ruin the surprise for my guests who also read my blog. So, you will have to wait (sorry for the tease). If you want some vegan wedding porn, this one looked super cute (eco friendly on a farm!).
Otherwise, as we try to eat the remainder of our perishables before we leave, this is a perfect way to chow down. I consider these as almost non-recipes since it is basically roasted vegetables, beans, rice and a sauce. Here I returned to our staples, sweet potatoes, broccoli, chickpeas and brown rice. We love steamed broccoli but since I was roasting the sweet potatoes, in went the broccoli as well. The sauce is a lovely pantry-friendly creation (ignoring the ginger and garlic) with a heavy dose of miso and toasted sesame oil with a tahini base (although certainly not overpowering). Humble or not, this is a great meal to have on hand.
Miso and/or tahini dishes shared here previously:
I am sharing this with Bookmarked Recipes.
You guys are too kind. Based on the responses from my last post (and my post earlier this year about non-recipes), here’s to sharing some of my simpler eats. I will share my blog sabbatical during my honeymoon and hopefully come back rejuvenated. This is actually an easy recipe to share and I could not wait to share it with you.
I have made this two weeks in a row. Its first debut was when my parents came down last weekend and I threw it together for a late Sunday meal. Everyone devoured it, returning for seconds soon after polishing off their first bowl. After one bite, my Mom declared she loved it and proclaimed I could serve it for her anytime. Big win! YEAH!
While there have been glimmers of sun before and after work, I decided to continue to deliciousness into this week. It is rather a humble bowl of vegan goodness (brown rice, pan-fried tofu and kale) but the star of the bowl is the glorious peanut sauce. Sweet, spicy and saucy with a hint of curry powder. Mix it all up for a delicious meal.
Our veg staple in the fridge is broccoli and our protein of choice are chickpeas, which I contemplated for my second iteration. Worried it would be a tad repetitive (broccoli + chickpeas + peanut sauce is a common occurrence on this blog), I stuck with kale and tofu. To be honest, I don’t think I have ever made simple steamed kale and I was surprised how sweet it was. It was also ridiculously easy to make, so I definitely consider this meal a kitchen success.
What is your go-to simple meal?
Peanut sauces and dressings spotted here previously:
As I told you earlier, this weekend Rob and I completed the pool portion of our PADI scuba certification. Amidst Toronto’s cold, donning bathing suits in an 86F pool (and all the scuba gear) was a pleasant adventure, as we each described our plans for wanting to learn how to scuba dive. Some of the participants were going to head to Grenada for an ecological mission, others to Indonesia and Thailand but the majority, like us, were preparing for Caribbean destinations in a few short weeks.
The interesting thing about PADI certification, is that while yes, you learn how to scuba dive, the majority of the training is how to work your way through different challenges and how not to inflict harm on yourself. Lung overexpansion injuries, decompression syndrome, and contaminated air, it was actually kind of neat and definitely not anything we learned in medical school. If anything, Rob and I will probably be very happy spending more time in shallow waters than using more air in deeper depths. But we’ll see what it is like when we get there.
If you are at all interested in water ecology and environments, I highly recommend this excellent article all about jellyfish. Fascinating look at how they are taking over the waters.
However, I am willing to bet you are here for some good food. This is a basically a noodle topped with stir-fried veggies (broccoli, mushrooms, and even some edamame) and fried tofu then doused in a miso-ginger sauce. I used kelp noodles here but soba would work equally well. I also think this would work great with a quinoa or brown rice base, too, but it is nice to mix things up. Enjoy!
How are you keeping warm during this blast of cold? My thoughts are still with those digging out in Atlantic Canada (see the impressive photos here).
This is my submission to this month’s Pasta Please.
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.
Howdy! I don’t have much to say today… other than to highly suggest making this soup. Bonus points if you make it and you don’t have snow outside. It will still taste delicious.
The coconut-infused broth is silky smooth with spicy hints of sriracha and ginger, balanced by the lime juice and cilantro and packed with good-for-you veggies like sweet potato and cabbage. Oh, and there are red lentils in there to make this a complete meal. The cabbage was fun because they were inadvertently like noodles with their long strands.
(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! :)
There is a special kind of familiarity to the Indian curries Rob and I cook up each week. Certainly, we have our favourites on a constant rotation, but most of our curries involve simmering some beans with garlic, ginger and turmeric with some tomatoes, perhaps some greens with a finishing tarka with cumin and a spritz from lemon or lime juice and a cilantro garnish.
This curry hits on nearly all those points. It did not disappoint.
As the weather remains cold, I am honestly considering making a curry each week. Definitely comfort food. My how things have changed. There was a time I would not have touched Indian food but over the years, Rob has shown me the way.
Other lentil-like curries spotted here:
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 had all the best intentions of sharing a chocolate-based recipe this week. Sadly, not one but two recipes were a flop. How could that possibly be? One we had to throw out it was that bad but the other will still be happily eaten.
This will be a quick post to share another of my favourite repeater recipes from this year: Isa’s Coconut Chana Saag. I am still not sure why it looks like most of the curries I share, but this one is flippin fantastic. Perhaps the touch of fennel brought it to the next level? In any case, it is delicious and highly recommended.
While most people might be on holidays already (Rob is!!), I get 2 out of 3 statutory holidays off and otherwise working through the remainder of the days. Rob thinks I am working too much but I try to reassure him that this way I save my vacation for our honeymoon.
I may pop back in with a few quickie posts but if not, best wishes for the new year and happy holidays. :)
I am sharing this with Souper Sundays.