This is another great dish to come out of our cottage escapades.
It was a true pleasure to know that I did not have to worry about vegan options. I brought a few veggie burgers for the grill, but otherwise, the vegetables were plentiful. And avocados. All avocados at the cottage. When you get tired of guacamole (is that possible??), this is a fun dish.
I had been thinking of trying to make chimichurri for a while but hesitant with the amount of parsley in most recipes. Parsley is possibly my least favourite flavour, right up there with celery which is slightly more tolerable. This was great, though. A nice amount of spice that was not overrun by herbs. Chuimichurri is a green typically used for grilled meats but here, the chunks of avocado substituted to make a fabulous dip. The original recipe suggests using it as a bruschetta topping but everyone simply lapped it up by the spoonful. Because it is simple to prepare the chimichurri sauce in advance, this is a fancy looking dip but also very portable and simple to make. I can see this becoming a staple around the barbecue this summer. Enjoy!
What do you like to make with avocado?
Other dishes avocado fans will love:
I wait patiently for the few weeks every year when local asparagus finally makes its way to my kitchen. A late start to spring, and perhaps an early start to summer, meant I had to wait a little bit longer. Asparagus is cheaper than our beloved broccoli, at least right now, so we’ve been stocking up. Stalking up, is probably more correct. HA!
This was a simple salad completely worth sharing. It is multi-component, but each part is simple and completely malleable to what you have in your kitchen. I picked quinoa as a fluffy base to the salad and seasonal roasted asparagus as my green. It is topped with candied nuts and seeds, oven roasted with maple syrup and everything is balanced with a tangy lemon-tahini dressing. Avocado would have been a nice accompaniment, too.
The recipe is adapted from Anna Jones’ A Modern Way to Eat. Originally published in Britain, it was updated for a North American audience. The cookbook is vegetarian with plenty of vegan or vegan-friendly recipes, and I love this cookbook so far. The recipes highlight vegetables with seemingly simple ways to create meals without being boring. She has worked with Jamie Oliver and Yotam Ottolenghi, if that gives you an idea of her recipes: flavourful unique combinations with a touch of simple.
Recipes from A Modern Way to Eat spotted elsewhere (I found many of them!):
Any night of the week pizza
Autumn roasted root panzanella
Avocado and lemon zest spaghetti
Banana, blueberry and pecan pancakes
Brown sugar meringues with sticky apples and pears
Butterscotch chocolate chip blondies
California miso, avocado and lima bean salad
Cardamom and carrot cakes with maple icing
Celeriac soup with hazelnuts and crispy sage
Cherry and rose water macaroon tart
Cherry poppy seed waffles
Double chocolate cloud cake
Double greens and filo pie
Elderflower and pistachio cake
Farro with roasted leeks and smoky-sweet romesco
Figs with sticky date dressing
Full of greens fritters
Goodwill rainbow pie
Laura’s herbed green quinoa
Lemon-roasted feta with traffic-light tomatoes
Lemony lentil with crispy kale soup (totally on my to-make list)
Light tart of butternut squash and kale
Lime and chipotle black bean tacos
Maple peanut California wraps (totally on my to-make list)
The New Eggs Benedict with a Healthy Hollandaise
Overnight bircher with peaches
Pan-dressed noodles with crunchy cabbage and crispy tofu
The really hungry burger
Roasted spring vegetables with watercress vinaigrette
Seeded pistachio and squash galette
Strawberry poppy seed crisp
Sweet potato quesadillas
Sweet red onion and hazelnut pizette
Tomato and coconut cassoulet (totally on my to-make list)
Turkish fried eggs
Lest you think I have bounced back from my surgery in record and couldn’t wait to go back into the kitchen, I am working on some sharing some special meals prior to our trip. Truthfully, my appetite has taken a while to bounce back and we suspect my standard vegan diet contained too much fibre for my (at-the-moment) delicate gut.
As we move towards spring produce, this quick and easy stir fry with mushrooms, cabbage, sauerkraut and soy curls is delightful with a hit of fresh dill. The recipe is from The Great Vegan Protein Book and was originally called “Cabbage-n-Kraut with Seitan” but I alternated the main protein source, swapping seitan for soy curls. After a taste test form Rob, he told me I had just made a vegan version of the national Polish dish, Bigos, traditionally known as a Hunter’s Stew with different kinds of meat simmered with cabbage, sauerkraut and mushrooms with a touch of tomato. Score!
For those concerned with protein sources as a vegan, The Great Vegan Protein Book helps by tackling that question directly. Main vegan protein sources, legumes/beans, whole grains, nuts/seeds, tofu/tempeh and seitan are highlighted in the recipes. Ingredients less often thought as protein-dense, such as nutritional yeast and including vegetables such as mushrooms, broccoli and Brussels sprouts, are also highlighted making recipes that are quite diverse. There are also snacks and desserts, including a No-Bake Choco Cashew Cheesecake with 9 g protein per serving.
All recipes include the protein content of each dish, although no other nutritional information like total calories which is a shame. Certainly the dishes featuring tofu, tempeh and seitan contain the most protein. Examples include Tempeh Banh Mi (41 g protein/serving), Higher Protein Sausage (86 g protein/sausage), Sesame Seitan Super Salad (55 g protein/serving), Pecan-Crusted Seitan Cutlets with Brussels Sprouts (51 g protein/serving), Braciola (68 g protein/serving) and Homestyle Potpie (47 g protein/serving). There is also a Beans and Greens Bowl with 23 g protein/serving and the BBQ Lentils with 12 g protein/serving.
Personally, I like to plan my meals around some sort of vegan protein. Once you figure that out, the rest of a balanced meal naturally takes place. Beans will contain protein and carbohydrates, tofu and nuts contains protein and fat, etc. Rounded out with some vegetables, this is how I try to craft my eats. This book is welcome to my cookbook collection with its varied and balanced meals.
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 about your favourite vegan protein and how you like to cook it. The winner will be selected at random on May 1, 2015. Good luck!
Recipes from The Great Vegan Protein Book shared elsewhere:
Apple Breakfast Farro Burrito (with a giveaway, too)
Unicorn Tacos (with a giveaway, too)
High protein seitan recipes 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.
Life would be boring is I only ate the same thing everyday.
Except if it for a few days thanks to leftovers. That’s how I roll.
I used to eat a grapefruit every.single.morning. Now, I can’t even remember the last time I ate a grapefruit. Perhaps in Houston. Suffice it to say, it has been a while.
I probably should have spent more time devouring citrus while in Texas because ripe and sweet grapefruits are delicious. Sometimes you are lucky to find them in Canada, too. In this case, I went with something more unique and added it to a kale salad. I also experimented with raw fennel, which was a touch bitter for me (especially paired with the grapefruit), so add that to taste. A bit of coconut was reminiscent of the Caribbean. The flageolet beans, perfect for adding to salads, was a way for me to make this a complete meals instead of a side salad.
Do you eat grapefruit?
Wowzers, have you ever seen such a pretty salad before?? Filled with all things green (spinach, arugula, Brussels sprouts, avocado and hemp seeds), you feel almost virtuous for eating it, too.
The salad is courtesy of Jessica’s new cookbook, Greens 24/7. As a fellow Canadian, I have been following her blog, Cupcakes and Kale, for years. I highly recommend her High Protein Creamy Cauliflower Alfredo Pasta and was eager to eat my way through her cookbook.
All her recipes include something green. Lots of leafy greens, but also cucumbers, avocado, broccoli, zucchini, nori, spirulina,and celery. They span the gamut from drinks (Cherry Kale Quencher Smoothie), breakfast (Green Goddess Granola), sides (Cool Ranch Kale Chips), soups (Lemony Miso Soup with Chinese Broccoli), salads (Mediterranean Broccoli and Barley Salad), green mains (Ginger Bok Choy and Sweet Peas with Miso-Glazed Tofu, Samosa Burritos with Peas) and the ultra creative green desserts (Brownies with Spinach, Spinach Ginger Cookies, Lemon and Parsley Olive Oil Cake and Cabbage Strudel).
Suffice it to say, if you are looking for ways to eat more greens, this is your cookbook. My favourite recipe so far has been the Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus. We both also enjoyed the Creamy Spinach Curry with Tofu Paneer. However, I had prettier photos for the salad, so that is what I am sharing today. :)
No stranger to raw shredded Brussels sprout salads (see this Maple-Dijon Brussels Sprouts Salad), this is yet another way for me to eat eat one of my favourite vegetables. I chose to thinly slice them instead of using the food processor which made for cute mini cabbage creations in the salad. The vinaigrette was simple and allowed the produce’s own flavours shine with a faint sweetness from the juicy clementines.
One of the great things about this cookbook, are the pretty photos of nearly every recipe.The photos were done by Jackie Sobon (check our her teaser portfolio from the cookbook here). This is the photo from the cookbook below and the Superfood Salad in the rear.
Recipes from Greens 24/7 spotted elsewhere:
Green Juice without a Juicer (with a UK giveaway)
Mediterranean Broccoli and Barley Salad (with a giveaway)
Mushroom and Spinach Galette (with a giveaway)
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 about your favourite green ingredient and how you prepare it. The winner will be selected at random on February 5, 2015. Good luck!
PS. I am sharing this with Souper Sundays.
PPS. Check out my giveaway for Vegan Without Borders going on now.
See below for the worldwide (!!) giveaway.
I don’t pay attention to food trends, mostly because I have learned I am usually ahead of the pack! Quinoa before the masses. I was talking about amaranth in 2010! Kale and cauliflower, I have you covered… Although I am still waiting for the world to catch on to the love of beans.
Anyways, Bon Appetit top prediction for 2015 is gyros.
Vegans need not fret. I am presenting to you: jackfruit vegan gyros for 2015.
Gyros sound finicky and complex. They are probably confused mostly in their pronunciation (hint: it sounds more like euro).
And yes, I also think jackfruit is looking to be the next culinary trend (and humble-brag alert, I’ve been eating jackfruit since 2012).
This recipe is courtesy of Robin Robertson’s Vegan Without Borders. A very prolific author, this particular cookbook has focused on mostly authentic vegan recipes from around the world. The cookbook is divided into sections based on geography and highlights recipes from Europe (Italy, France, Spain and Portugal, Greece, Eastern Europe, British Isles), The Americas (United States, Mexico, The Caribbean, South America, Africa, The Middle East, India, and Asia (China, Thailand, Japan, Korea, Vietnam, Southeast Asia Islands).
The recipes, so far, have been solid. They are earmarked as gluten-free, soy-free, low oil/no oil and quick and easy. Because Robin has tried to maintain authenticity to the dishes, there are a bit more convenience foods as ingredients than I like (sour cream, cream cheese, etc) but you could definitely try substituting homemade versions, too.
These gyros, though, were fabulous. The jackfruit had an excellent texture, similar to pulled pork and the flavours were bright and fresh. Because I didn’t have yogurt or sour cream on hand, I made my own version of tzatziki which complemented the pita well. I opted for a tofu base since I thought the meal needed an extra hit of protein.
As leftovers, once I ran out of the pita, this was also excellent as a quinoa bowl, with the jackfruit and veggies piled high and a generous serving of the tzatziki overtop.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living anywhere in the world. To be entered in the random draw for the book, please leave a comment below telling me about your favourite cuisine (Thai, German, etc). The winner will be selected at random on February 1, 2015. Good luck!
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:
So, how are you faring with the first blast of winter?
Turns out my furnace was not up to the increased stress and stopped working. Twice. For the past two nights, we have woken up to a fairly frigid home. At least we have warm blankets, so you don’t really notice until you escape for breakfast.
It reminded me of the time we were in Houston, in May during the first heat wave. It was at that time we noticed our air conditioner was broken. Eventually our home was a few degrees shy of the sweltering outside and we knew we had to contact our landlord. Accessing the air conditioner was another challenge, as it was difficult to find a safe ladder to span 4 storeys and jockey around the lightning and rain.
This time, I keep telling myself: at least we’re not in Buffalo. Did you catch the video of the snow blanket being lifting from the lake?
I thought, perhaps my salad days were over, too. But this is a delightful salad warm or cold. A bunch of leeks are caramelized and added to creamy flageolet beans and coated in a simple lemon-mustard sauce.
Another winner from Gena!
As I write this, it is snowing outside.
Not that it will last and stay on the ground, but it definitely marks the beginning of fall. The leaves and temperatures have both fallen.
I walked to the Saturday farmer’s market this morning and they had finally moved it indoors. With everyone crammed into a smaller place, it was cramped and crowded but I still walked away with my stash of apples. Earlier, Rob and I tried to go apple picking where we had gone a few years ago. Turns out that the farm was subsequently sold and the DIY apple picking was no more. Since the farmer’s market is so close to our home, we didn’t pursue it further this year.
While we typically eat the apples as snacks and in our morning oats, this time, I added it to a savoury autumn salad. Roasted cauliflower is combined with quinoa with Indian-inspired flavours such as roasted coconut with a touch of sweetness from the apple and raisins. I then drizzled my favourite curried maple tahini dressing, which I usually reserved for my chickpea and carrot salad with excellent results. I needed to double the dressing since this salad was so voluminous.
Did you see snow, too?
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.
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?
Sorry for the blurry photo. Temperatures are dropping and the days are getting longer. We seemed to have misplaced my tripod in our whirlwind of a maze home still being unpacked so I am working with what I can.
This was a delicious bowl of goodness. Brown rice at its base, with a side of lemony chickpea spread and a hefty helping of lemon-miso braised Swiss chard.
The dressing is more puckering than my typical hummus and uses lots of lemon juice instead of balsamic vinegar (which I used in my previous hummus dressing). I was almost worried it was too lemon-heavy but it was nicely balanced when added to the brown rice.
I was channeling my mustard-hummus rice bowl with roasted cauliflower and truthfully, I was not really thinking of macrobiotics originally. However with the touch of nori in the Swiss chard, it reminded me more of my previous macro bowl with the miso-tahini sauce.
I also ended up adding peanuts for a nice crunch, so feel free to add something similar.
The miso-braised greens was adapted from Plant-Powered for Life, quite an gem of a cookbook. The original recipe was Miso-Braised Collard Greens with Cashews, and you can tell I adapted it by swapping chard for collards and peanuts for the cashews. The cookbook is filled with healthy plant-based recipes, each attached to a healthy eating tip. This recipe was found under tip 7: Aim for at least six servings of veggies every day. The tips range from Make variety your motto to Remember fresh isn’t always best and Pay attention to heritage foods. With such variety of the tips, the resulting haphazardness of the order of the recipes is the unfortunate result and make this an unwieldly cookbook unless you sport an electronic copy. Otherwise, you have a good novella to skim through, picking up small tips to help eat a bit better.
Recipes from Plant-Powered for Life spotted elsewhere:
Allow me to be honest with you. I may have lost my cooking mojo.
I haven’t really been too interested in cooking lately. My life has slowed down a lot (physically, mainly) and my heart no no longer sings in the kitchen. One must still eat, so I am still cooking… although finding it a challenge to continue to blog consistently.
And then I made this hummus. I knew I had to share it right away.
I am no stranger to strange hummus concoctions but this one was really good. Spiced with sriracha with a depthness from red peppers, I really liked it. It wasn’t too spicy (for me!) so feel free to add more sriracha for your palate. I found this had a taste reminiscent of cheese but without any nooch, I think it was from the red pepper paste. This was nice and silky straight from the food processor. Sadly, it stiffened slightly as leftovers so either eat it all at once or add some more liquid as needed.
One of my more popular salads is my spin on Whole Foods’ Detox Salad. I used lime and cilantro to complement the riced vegetables. I named mine “Broccoli and Cauliflower Salad with Lime and Cilantro” because I cringe when I hear the name “Detox Salad”.
In general, I always assumed that the enzyme myth was in fact, just a myth….. until I saw this video. (That long pause is Dr Gregor’s hallmark, at least in my mind).
In this other video, De Gregor highlights the presence of sulforaphane in broccoli which enhances liver enzymes, as the most potent natural phase 2 enzyme-inducer. However, since sulforaphane is only created when two components interact, until you crush the raw cells (ie, with chewing or chopping), you miss out on sulforaphane. He later mentions that this needs to be done prior to cooking broccoli. Yes, the “enzyme myth” is true. Cooking is not as good for the broccoli’s sulforaphane levels.
But who likes raw broccoli?
To get the best of both worlds, a fun solution would be to chop your broccoli, wait a bit for the enzymes to work and then cook it.
And yes, this was my round-about introduction to this lemon-cilantro chickpea salad with almost riced broccoli, which I actually steamed for a gentler taste. Although, you are completely free to try this with raw broccoli rice, too. The lemon juice would make it tender, too, with time.
Poll time. Raw or cooked broccoli: which do you prefer? :)