I may not have promoted it here but I am a complete fan of Happy Cow. When travelling, I consult the reviews (and then leave my own) to find the best vegan eats around the world. Not only across Canada and the US, I chronicled my eats while travelling in Germany, Iceland, Mexico, Colombia and South Africa. Rightfully so, there are zero entries for Madagascar.
In any case, I was thrilled when I heard that Eric Brent and Glen Merzer were creating a cookbook featuring recipes from top-rated vegan restaurants, The Happy Cow Cookbook.
The neat part of this compilation was each restaurant’s profile, highlighting their popular and favourite dishes, important lessons as a restaurant owner/chef, and the future of plant-based food movement. Each restaurant shares one, two or more recipes, along with some photographs. As expected with a compilation, the recipes vary with respect to level of difficulty, recipe instructions and photographs. On the whole, the recipes seem solid. Millenium’s Pistachio-Crusted Eggplant Napoleon is way too complex for me to recreate, but makes me want to visit this San Francisco eatery. There is also a recipe for Coconut Tofu and Blackened Tempeh with Grapefruit Yuzu (courtesy of Green in Tempe, AZ) that definitely beyond my reach. However, Lettuce Love Cafe’s Tempeh Reuben looks easy to recreate at home, as well as Netherlands’ Veggies on Fire’s Lemon Cheesecake with Raspberry Sauce.
The book is ordered alphabetically, based on the name of the restaurants, which makes it difficult to find recipes. However, the breadth of recipes seems vast with little repeats (although you will certainly find many recipes for vegan cheese!). Recipes vary from Kimchi Nori Maki Rolls and Peruvian Leftovers Pie to Avocado Apple Tartare with Walnut Bonbons to Chicken Fried Tempeh and Carrot Cake with a Vegan Cream Cheese frosting. Sadly, what I was most disappointed, was the abundant use of vegan substitutes (ie vegan cream cheese, sour cream and Vegenaise), although that probably helps prep time for restaurants.
While I have never been to Peacefood Cafe, I was itching to make their “Award-Winning Chickpea Fries” which is basically an Indian-spiced baked fry made with chickpea flour. They were quite easy to make although I regret adding the bay leaf to the spice mixture. It became a predominant flavour and bothersome since I didn’t grind it to a fine powder. I didn’t make the Caesar Dipping Sauce as the recipe perplexed me. I was not sure why there was fermented bean curd in the sauce without directions to pulverize it with a blender. In any case, the recipe below is as seen in the book. Enjoy.
Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me what your favourite vegan-friendly restaurant is (and where). Bonus entry if you share your link to your review on HappyCow. The winner will be selected at random on November 7, 2014. Good luck!
PS. HappyCow Cookbook recipes spotted elsewhere:
Beet Salad with Shallot-Thyme Dressing (from Blackbird Pizzeria in Philadelphia, PA)
Cherry Royal (from Veggie Grill in Hollywood, CA)
Granada Chai (from El Piano in Malaga, Spain)
Kimchi Nori Maki Roll (from Real Food Daily in West Hollywood, CA)
Moroccan Tajine (from SunCafe Organic in Studio City, CA)
Nutloaf (from Wayward Cafe in Seattle, WA)
Pasta with Pumpkin Curry Sauce (from Counter Culture in Austin, TX)
Pickled Beets (from Zen Kitchen in Ottawa, ON)
Pistachio-Crusted Eggplant Napoleon (from Millennium Restaurant in San Francisco, CA)
Pumpkin Cheesecake with Bourbon-Brown Sugar Cream (from True Bistro in Boston, MA)
Quinoa Tabbouleh (from Chaco Canyon in Seattle, WA)
Raw Lime Parfait (from Plant in Asheville, NC)
Roasted Spaghetti Squash, Cauliflower, Garlic and Mashed Potatoes with Porcini Mushroom Gravy (from Peacefood Cafe in New York, NY)
Skillet Cornbread (from Cornbread Cafe in Eugene, OR)
Spicy Cha Cha (from The Loving Hut in Houston, TX)
Swiss Bircher Muesli (from Luna’s Living Kitchen in Charlotte, NC)
Other recipes from restaurants I have made:
Candle Cafe’s Paradise Casserole with Black Beans, Millet and Cinnamon-Miso Sweet Potato Mash
Fresh’s All-Star Salad
Fresh’s Miso Gravy
Gorilla Food’s Strawberry Bliss Up Shake
Live Organic Cafe’s Raw Pad Thai
Peacefood Cafe’s Raw Key Lime Pie
I am sharing this with the Virtual Vegan Linky Potluck.
While it still feels like summer in Toronto, it is hard to believe Thanksgiving is quickly approaching. And as I was writing up my recipe for raw macadamia vanilla cream, I realized I never shared this fabulous recipe with you.
It still makes me smile that one of my co-workers, Abby, made a vegan and gluten-free pumpkin pie with me in mind for last year’s Thanksgiving. Abby graciously let me take home all the leftovers which I enjoyed. Sadly, I was hoping to get better photos. I don’t think these do it any justice but figured I should still share the great recipe with you.
Pumpkin pies are ubiquitous in the US around Thanksgiving but this pie was better than your traditional fare. A mixture of both pumpkin and sweet potato purees with a custard texture from tofu worked really well here. It was perfectly sweetened with a hint of savoury notes from the cinnamon and nutmeg. The recipe will make more filling than you need for one pie, which might work out nicely if you have a vegan friend who really wants all the leftovers. ;)
The crust was awesome, too, just a bit on the brown side, but with a spiced pecan background that worked well with the pumpkin pie. As I pay more attention to the recipe, it looks like Abby took some inspiration for the crust from my pecan-shortbread crust I used with a lemon-cheesecake. You may not even need to pre-bake the crust like Abby did, so keep that in mind.
Are you ready for fall yet?
Nothing like a blog tour from a fabulous cookbook, to get me moving in the kitchen again. It also helped that the recipes are super easy and still delicious. I already told you all about OATrageous Oatmeals earlier but I am back for Kathy’s blog tour. This time sharing her recipe for Mushroom Ginger Congee.
Traditionally congee is made with rice to make a porridge-like consistency and flavoured and garnished with as much or as little as you want. I noticed Kate Lewis’ photo in the book had additional mushrooms and green onions as garnishes, so I added that to mine. Not merely photogenic, it added a nice depth of flavour, too. I think a bit of toasted sesame oil would be lovely, too. I was never super convinced oats could hold savoury flavours so well, but this was delicious. I used Bob’s Red Mill Extra Thick Rolled Oats because I knew I wanted them to have a bit more texture. They were delicious here.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me what you like to do with oats. I will randomly select a winner on September 28, 2014. Good luck!
Thank goodness I got my share of summer while I was still in Houston. Spending a month in Africa was sunny, but still a bit nippy, and definitely not that green. Our first week back in Canada was hot and humid, but that was an anomaly. Toronto didn’t get much of a summer this year, either.
However, while I am no farmer, I think one thing that has benefitted from the rainy days has been the blueberries. The wild blueberries were unbelievably big this year and the cultivated ones, even more massive. Rob tried to warn me when I loaded up with some cultivated blueberries: They don’t taste that great, he whispered to me. Turns out they were big and blueberry-delicious. And I didn’t have to share them with Rob. Score! :)
Without restraint, I added them to my morning oats and carefully crafted this salad courtesy of Terry’sFrom Salad Samurai. A multi-component, main dish salad with a spinach base, filled with cucumber and blueberries, beefed up with Ginger Beer tofu and topped with sticky, sweet & savoury almonds with Chinese 5-spice. I tried to stay true to the recipe, but only changes were to decrease the tamari because it was an ever-present ingredient in nearly all the components. I also did not want to turn on my oven for the tofu, so I pan-fried it in its marinade. It wasn’t as crispy as it would have been baked, but still good. The star of the salad, other than the big blueberries, were the Chinese 5-spiced glazed almonds which were perfectly balanced with the tamari, agave and the Chinese 5-spice imparted an interesting edge that I did not expect to taste so good.
This was not my first salad from the cookbook and it will certainly not be my last. Because the salads are huge ensembles of dressings, flavoured mains and interesting toppings, it can be hard to settle down and make an entire salad. Terry has some tips to master your art of making heavenly salads throughout the week. I have been picking and choosing each component separately, although, I really want to make everything: Thai Seitan Larb in Lettuce Cups, Lentil Pate Banh Mi Salad Rolls, East-West Roasted Corn Salad, Green Papaya Salad with Lemongrass Tofu, Miso Edamame Succotash Salad, Seitan Bacon Wedge Salad with Horseradish Dressing, Kimchi Black Rice with Asian Pear, Collards and Sweet Potato Crunch Bowl… ok, ok, I will stop. I basically want to make everything. The recipes are grouped by season and feature salads with loads of flavour from lots of fresh vegetables (no kidding) but also fresh herbs and spices. Terry also has a fun chapter for sweet salads, including a coconut carrot cake salad and overnight oats with Mexican chocolate creme that are calling out for salads for breakfast and dessert, too. Trust me, I am looking forward to cooking through this throughout the whole year.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere in the world (since I will be shipping it). To be entered, please leave a comment here, telling me about your favourite salad. I will randomly select a winner on September 5, 2014. Good luck!
Other recipes from Salad Samurai shared elsewhere:
Perhaps it is fitting that my last post from Houston should be a review for Vegan Finger Foods. It was in Houston, that I found and dived head-first into the “vegan potluck” community. Bounded by a common interest (delicious food), people came from various backgrounds. Some were vegan, others vegetarian, some omnivores, but all were included and encouraged to eat and enjoy the plentiful vegan food.
For me as a cook, it was (mostly) fun to try new recipes or share old favourites. I tend to gravitate to one-pot meals, but now I experimented with appetizers and desserts, knowing there would be plenty of Janet-friendly dishes to sample. As a person, it was comforting to meet others with similar interests, even if only within the realm of veganism. Although especially within the realm of veganism when I first moved to Texas.
Vegan Finger Foods is a fun cookbook, overflowing with ideas for your next gathering. Not only are the recipes suitable for vegan parties and potlucks, they can be mixed and matched for regular main meals at home. There are vegetable-centric bites (think “Bacon” Wrapped Water Chestnuts, Harissa Carrot Zucchini Cups), Finger Foods (think Brewpub Cauliflower Dip and Chips), Dips and Stuffed bites (like Baked Buffalo Tofu Bites with Pantry Raid Ranch and Pulled Jackfruit Mini Tacos), Bread-Based Bites (including Salsa Scuffins) and not forgetting bite-sized desserts (lots of cookies, cupcakes and even Goji Berry Cacao Bites and Tahini Caramel Popcorn).
I appreciate that each dish is a star in itself, even the veggie-centric dishes. I also liked that many dishes are hearty enough to be a main meal (ie, Sweet-and-Sour Sloppy Joes (with tempeh), baked lenteja taquitos (with lentils), baked frittata minis (with tofu) and even a few homemade seitan dishes, including these Kimchi-Stuffed Sausages. No need for company to eat well.
I tried a few dishes from the cookbook, but this one was my favourite and thankfully helped use up some odds-and-ends lingering in the kitchen. Reminiscent of my previous (vegan) cheese-stuffed sausage, these sausages are stuffed with kimchi. Kimchi is also incorporated into the batter making for a flavourful yet chewy sausage. I found it easier just to serve it with a side of even more kimchi, but I love suggestion to pan-fry it and then sprinkle with sesame seeds and green onions. Pan-frying would accentuate the flavours even further.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite dish to share at potlucks. I will randomly select a winner on July 30, 2014. Good luck!
Other recipes from Vegan Finger Foods shared elsewhere:
Spinach Swirls (with another giveaway, too)
Salsa Scuffins (with another giveaway, too)
Other dishes I shared at the vegan potluck this year:
This month has and will be a whirlwind.
In fact, this entire summer will be a crazy, wonderful adventure.
I have not leaked my summer adventures here yet. In brief: cycling, long vacation, moving back to Toronto, and yet more cycling. I am warning you now. There may not be much blogging.
For now, my early summer cycling triumphs have been conquered. A month ago, Rob and I rode the 165-km Shiner GASP and I finally got my riding mojo back a few weeks ago in time to ride the 2-day/334-km Rideau Lake Cycle Tour (RLCT) with my father last weekend. This was my third time on the course, but the second time I did the full “Classic Route”. I described the route the first time I did it in 2011, but each year feels different depending on your level of training, equipment and weather.
Despite reducing my weekly cycling from 250 km to 150 km over the last month, I felt reasonably fit for the ride. I knew there were big hills that I just could not train adequately while in Houston, but we found as many hills as we could.
One difference this year, though, was that I did not have my own bike. A friend of my father graciously lent me a road bike for the weekend, although in the end, it was a men’s bike that did not fit me properly. I took it for a ride the afternoon before the ride and was sore. Too sore, too fast. I frantically tracked down a women’s road bike I could rent for the weekend which is hard to find when over 2000 other people are expected to cycle to Kingston. In the end, I found a nice bike to rent from an unlikely of stores, and they even loaned me cycling shoes to boot. This is the first year I have tried clips for my bicycle. There are different systems for clipping your shoes into bicycle pedals and SPD clips have been the bane of my existence. This weekend, I may have found a new clipping system I prefer: KEO.
In any case, while my Dad and I had fun together riding over the hills, I fell victim to all my new things, with saddle sores. Instead of my legs being tired, it was mainly the soles of my feet and my saddle that were the most bothersome. While some of the hills were still challenging, I felt the best prepared of all years. Granted, my Dad did 80% of the pulling. ;) Thankfully, the wind was not too bad but I think it helped to shave 15 minutes off our return ride along with an hour less breaks.
I actually did not bring anything recipe-inspired with me during my ride. Instead, I ate lots of bananas, dates and almonds. The dates and almonds would have been pulverized into balls anyways, so it was basically deconstructed trail mix. ;) I will not deprive you of a delicious recipe, though. They are not too travel-friendly though. I soaked the cashews, as recommended by Sarah, but I found them too creamy to be portable. Still delicious, though. I added some ginger, as a nod to the Lovely Lemon Hemp Protein Bites. I actually think these would be better with a shredded coconut dusting on the outside, but I only had coconut chips which don’t lend as well to pretty exteriors.
I am on vacation for the rest of this week and very happy to not be riding for a few days. Our next goal is finding a place to live.
Please tell me about all your plans for the summer!
I am sharing this with Healthy Vegan Fridays.
Rob did some more investigating. He found a program that would figure out if I had any duplicate files irregardless of the name.
WOO! After three days, my program to find duplicate files on your external hard drive has completed. It has found at least 172 GB of duplicate files. We need to clean them up!!!!!!!!!!!!!!
His emphasis, not mine.
So apparently, I come with baggage. Electronic baggage.
There used to be a time when I couldn’t fit everything on my hard drive, but once I had 1 Tb on my external hard drive, I haven’t thought much about my space usage.
Rob didn’t appreciate my old school way of culling my photos: copying them into a new folder. Sometimes I had 4-5 copies of the same photo with my disjointed backing up. Now we get to do some culling!
Rob is doing a great job tackling our leftover food stuffs. This was an absolutely, wonderfully delicious pea curry he made with the peas in the freezer and spices from the pantry. I am not saying that just because Rob made it and everything tastes better when someone else cooks for you, but honestly this was gourmet Indian and made me a pea-lover. I love beans but peas are not as high in my “love list” but this, guys, was incredible.
Creamy with a rich-tomato broth with bright green peas, this was a keeper. Sadly, this curry has a really long ingredient list, which seems almost disjointed and muddy, but have faith. This was delicious and completely worth the effort (and definitely Rob’s effort!).
Do you like peas?
PS. I am sharing this with Bookmarked Recipes.
I have been a bit quiet on the cycling front.
I kind of poured my everything into the Shiner GASP and let my body (and mind) recover as needed. Rob and I kept cycling, but nothing over 50 km. There is no point in cycling if you aren’t having fun. It pales to our upcoming distances, but I just didn’t have it inside me to resume our crazy adventures.
Three weeks later and I got my mojo back. I started swapping my morning gym with longer routes to work. Rob would join me. On his road bike, no less, which was a good motivator to keep pushing it on my commuter, while carrying all my stuff for work on my back. I managed to squeeze an extra 50 km, in addition to my regular commute, over the 2 days we tried this out. Sadly, the forecast is all rain this week, so I may return to the gym after all.
With the long weekend, Rob and I had time to both relax and fit in some longer cycling. A perfect balance, methinks. 50 km and 107 km, including an urban hilly ride. Thankfully we made it home yesterday before the torrential rain, which is merely a preview for the week.
In any case, I made these delicious snack bites to tote along for our longer ride. They were inspired by a reader, Jessica, who encouraged me to try adding ginger and turmeric to Gena’s Hemp Cocoa Energy Bites. I love it when you guys know me too well!
No stranger to sharp, fresh ginger in sweets (remember my Matcha Ginger Smoothie?), I didn’t add enough turmeric for it to be a strong taste. I will admit that I added the ginger because I like its taste but its anti-inflammatory properties are a bonus. However, I added the turmeric specifically because of its anti-inflammatory properties (I really don’t like its taste in strong amounts!). The dates sweet this nicely and the hemp protein powder gives it a grassy/earthy undertone which complements the sweetness perfectly.
What do you think of turmeric? Do you try to incorporate into more of your foods? Any recipes you recommend?
It is all about the greens, lately.
After a week or so of salads and wraps, I turn the rest of my fresh greens into a soup, stew, or in this case curry.
PS. And when I said I would be sharing another giveaway with you yesterday, I meant tomorrow. So stay tuned! ;)
We reached critical mass last weekend.
I am not joking.
We ran out of room in the refrigerator.
Who knew greens could take up so much space?
I loaded up at our favourite market. $7 got us heaps of produce along with our $5 case of mangoes. The mangoes and bananas didn’t go into the fridge, but it was hard enough to get my bag of 9 leeks ($1!) and 3 heads of Boston lettuce ($1!) in there.
But then, I went to the potluck. How could I not support buying some freshly picked organic kale grown by school children from a nearby elementary school? And that is how I also ended up with a good 3-4 bunches worth of kale and could barely close my fridge.
Thank goodness Rob hasn’t strangled me just yet.
With prices so low, we don’t feel as guilty if I don’t eat through everything. But I try!!
Instead of tackling all the leeks and my new produce, I decided to dig through my vegetable bins to find the older vegetables. Finish off the snap peas, carrots and bell peppers, and the last of the scraggly cilantro and scallions. For protein, I quick-thawed some edamame.
This combination reminded me of my vegetable buddha salad bowl but since we’re low on miso, I went with a dressing more reminiscent of my (other) raw Asian kale salad with edamame. With so many colourful vegetables and an Asian dressing, how could you go wrong?
Please share with me your favourite kale and leek recipes! Also, for fresh chickpeas since I scored those too! :)
PS. This is my submission to Definition Magazine Summer Salad Redux Recipe Contest and this week’s Souper Sundays.
My lovely friend, Dawn, recently asked me to share my tips for food blogging.
As you know, I have a demanding full-time job and this is my hobby. After a few years, I think I have a great balance between managing the blog and the rest of my life. Mainly, the blog does not take over my life.
Some people wonder how I make and share so many different recipes without losing my mind.
I try to keep things low-key. I only take photos once. New recipe, snap a photo. If I come back and the photos suck, oh well… I will still post the subpar photos if the recipe is good.
This also means that I may make a recipe one way but find a better use for it afterwards as leftovers. Then my photos might not look like my recipe!
That is how this recipe evolved. It started out as a Thai Kale Salad with Chickpeas and a Peanut Dressing. I made it, I ate it. However, the next day, I thought rice paper rolls would be better. So I wrapped them up… and decided I didn’t want to bother with new photographs and munched away. Of course, the wrap was better. There is something sensational when all the components of the dish hit your palate at the exact same time: the lemony kale, the sweet red pepper, the crunchy carrots and the chickpeas are not rolling around everywhere…. and how could I forget the delicious peanut sauce? It is light, thinned with vinegar but flavourful with the ginger and orange. Drizzled into the salad roll, it was delicious. So delicious, I gobbled up the rest of the salad before rethinking about a new photo shoot.
Want more advice on how to be an awesome food blogger? Check out Dawn’s round-up with tips from Joanne at Eats Well With Others, Alissa from Connoisseurus Veg, Susan Voisin from Fat Free Vegan Kitchen, Cara Lyons from Cara’s Cravings and Alyssa from Queen of Quinoa.
We have been all over the coconut rice lately. With mango season comes Mango Sticky Rice. Twice, so far, within the past few weeks. Rob’s latest batch was shared with a friend who proclaimed it the best ever. She had been pining over Mango Sticky Rice since her childhood and was always disappointed with resto versions. Not ours. It quenched her thirst. We split our case of mangos (20/$5!) and she subsequently made her own. Rob’s latest version substituted agave for the sugar and he used the last of our full-fat coconut milk.
While Mango Sticky Rice is good for dessert (or breakfast, in my mind), it probably would not do dinner justice. Try this coconut-infused Jamaican rice and pea dish instead.
Rice and peas is a classic side dish from Jamaica. “Peas” may be a bit misleading because it refers to a type of pigeon pea, which is similar to cowpeas that includes Southern favourites such as purple hull peas, lady cream peas, black eyed peas and crowder peas. If you are lucky enough to snag fresh peas, you will figure out that they in fact, do taste like peas. Kidney beans are often substituted in this dish, as well.
In any case, with whichever bean you choose, I do encourage you to try this dish. It is a very simple one-pot dish wherein everything cooks together and the nuances of the allspice, thyme, lime and ginger really bring out a fun flavour profile. Use full-fat coconut milk for a decadent creamy base, but the reduced fat was great too (which is what is pictured here).
Have you tried coconut rice? I am thinking that adding black beans to our Mango Sticky Rice might be a marvelous dinner, no? Who’s in to try it? :)
I have another great cookbook to share with you.
Quick, healthy, vegan meals. What’s not to like?
She promises simple, delicious meals in under 30 minutes. Provided you have cooked brown rice (which takes 45 minutes to cook), she’s right! Delicious vegan cuisine need not be elaborate nor time consuming.
Take this exotic-sounding vegetable bowl: Manchurian chickpea bowl.
Manchurian cuisine is a subtype of Chinese cooking that heralds from the North-East region of China. While I am not sure how authentic it is, Gobi Manchurian may be a well-known dish. A spicy tomato sauce infused with ginger and garlic typically smother deep-fried cauliflower. In this inspired dish, cauliflower (roasted, not fried, in my case) is joined by potatoes, peas and chickpeas. I was worried the chickpeas would seem out-of-place, but they were actually very good. It seems more Indo-Chinese (or Hakka-inspired) rather than Manchurian. In any case, I can whole heartedly recommend it. Delicious. Even without choice leftovers (hello leftover roasted cauliflower), this could be pulled together within a half-hour.
I have been slowly cooking my way through the cookbook and again, had the same difficult: which recipe to share. My full reviews can be seen here, but I also highly recommend the uncanningly simple “Roasted brussels sprouts and chickpeas” which reminds me of my Easy Cheezy Chickpeas and Kale. The cookbook includes many one-dish meals including soups/stews. bowls, stir-fries, pasta, sandwiches, pantry-friendly, oven-cooked meals and even quickie desserts. I appreciate that most meals are based on whole foods and not vegan substitutes (mostly. dessert section exempted). Robin does supply recipes for some of the convenience foods including a cashew-based vegan cream cheese and tofu-based vegan mayonnaise. Having these staples pre-made expedite getting dinner to the table. Of note, Robin calls for ketchup a few times (like in this recipe), although I substituted my own convenience food: mild Turkish red pepper paste. Booyah!
Recipes from More Quick Fix Vegan shared elsewhere:
Chipotle-Sweet Potato Bisque
Kale and Black-Eyed Peas With Smoky Grits
Three-Bean Pantry Chili
Sweet Potato Barbecue Bowls
Banh Mi Inspired Noodles
Banh Mi Bowls
Avocado Mousse with Raspberries
Mango Fried Rice Pudding
Peanut Butter and Banana Ice Cream
Blueberry Chocolate Trail Mix Bark
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living anywhere in the world (YAYAYA!). To be entered in the random draw for the cookbook, please leave a comment below telling me about your quickest and/or easiest vegan meal. The winner will be selected at random on May 16, 2014. Good luck!
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PPS. Do you like my purple slippers in the last photo? They were so colourful I had to keep them in. Can you tell I just blindly lift my camera to take shots from overhead? Sometimes I am way off-target. ;)
After nearly 10 months in Houston, you’d think we have settled in.
I (only slightly) notice when people say “y’all”. The humidity is slowly building up past my Toronto summer thresholds. All in a regular Texan day.
And then, a few months ago, we spotted a new-to-us animal. Half-turkey, half-duck, we had no way to ask locals about it other than “Have you seen the turkey duck?”.
I have a feeling I am getting the same look from you right now. Turkey duck??
Rob snapped this photo. Tell me you do not agree:
The crazy Canadian Canucks following the ducks.
My googling suggests these are Muscovy Ducks and are rather invasive, almost pest-like. Probably similar to Canadian geese. I don’t get excited about them, either, but I am sure tourists love feeding them.
Rob and I are also starting our purging of the pantry/fridge/freezer.
Rob is better at experimenting but he ran with my crazy idea. He wanted a veggie-centric stir-fry and I helped him with the sauce.
He wanted tamarind, obviously.
And for some reason, it hit me. What better pair for sour than a sweet chili sauce for a spicy-sweet kick? YES! Rob added lemon pepper seasoning, too.
Even though this was a crazy-fun kitchen experiment, I obviously wouldn’t be telling you unless it was a crazy-good experiment. The sauce ingredients are a guesstimate of what Rob added so feel free to adjust it along with your own tastes. We always go heavy on the tamarind compared to most people. :)
Have you seen a Muscovy duck before? Do you have any exotic pests where you live?
Adult rice krispies and now adult rice pudding.
The difference is that I liked rice krispies as a kid but hated rice pudding. My brother loved it, but me, not so much.
However, spice it up with chai-infused flavours, sweeten it with apple, dried currants and a touch of maple syrup, bathe it in coconut milk and sprinkle it with pistachios along with leftover short-grain brown rice, and I am a happy camper.
This is no quick-fix rice pudding but it sure is delicious. My friend who tried it said it was the best rice pudding she had ever eaten.
This is my take on Tess Masters‘ version found in her gorgeous new cookbook The Blender Girl. Do not let the title mislead you too much. Yes, this is a cookbook where nearly every recipe uses a blender, but this does not mean only smoothies. The recipes are all gluten-free and vegan with only natural sweeteners. The recipes revolve around whole foods. Raw and cooked recipes are included. Tess has recipes for juices, smoothies, dips/spreads, soups, dressings, sauces and even desserts. She has entrees that use homemade sauces, including her penang curry and creamy mushroom stroganoff. Desserts include sugar-free no-pumpkin pie and chocolate-chile banana splits. Breakfast favourites including pancakes and crepes, with delicious toppings like ginger-apple-pear butter and instant raw raspberry jam. She even finds a way to use a blender for rice pudding.
She knows her stuff. It may dirty another container but I liked how a portion of the rice was pureed to thicken the rice pudding. It was rather ingenious.
She is a girl smitten by her high-speed blender. I can tell. I have one, too, and I find it hard to remember what my kitchen was like without it. Do you need an expensive high speed blender for this cookbook? Certainly not. However, you definitely need something with a blending capacity, may that be a regular blender, an immersion blender or a food processor. If you don’t have a blender, you could still gain inspiration from her creations. Your textures may be different but it would be fun to see what else you could make.
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you love to make with your blender (or blending instrument). The winner will be selected at random on April 20, 2014. Good luck!
Other recipes shared from The Blender Girl:
Creamy and Crunchy Spuds (with Raw Mayonnaise)
Watermelon Gazpacho is The Bomb
Fresh Spring Rolls with Orange-Almond Sauce
Creamy of Cauliflower Soup
Incredible Edible Edamame Dip
Creamy Mushroom Stroganoff
Pineapple Salsa Smoothie
Chock-Full Chocolate Surprise Smoothie
Raw Chocolate-Orange Torte