Rob and I went to New York City (and Brooklyn) last week. When we left Toronto, it was snowing and cold (definitely felt like winter). We were happy to drive a bit further south for even a minor relief. After a week of walking all over Manhattan, we returned to even warmer temperatures in Toronto! Our friend’s toddler was playing in a kiddie pool, it was that warm and summer-like. Read the rest of this entry »
Posts Tagged ‘miso’
It has been a while since I flipped through Terry’s Salad Samurai. I know salads are not just for the summer, but I smiled pleasantly as I looked through the chapters aimed at the colder months. I bookmarked the Beet Balls and Fries Salad after reading Nicole’s raving review, and felt now, during the winter, was a perfect time to whip up a salad featuring root vegetables. Read the rest of this entry »
Continuing with the easy comfort foods, how about baked grits? Or creamy cheezy baked polenta? I am no stranger to the elaborate, creamy, stovetop polenta but sometimes, you want to eat something a little less laborious with all the flavour.
This dish uses a creamy concoction including sauerkraut, cashews, nutritional yeast and miso to simmer with the cornmeal for a few minutes. Next, you pop it into the oven to complete the easy side dish. Here, I paired the polenta with the Hemp Crusted Tofu with Garlic Collards in Superfoods 24/7 which I was compelled to make after seeing Cadry’s raving review and Andrea’s spin on it. Neither dish disappointed and both worked well together for a complete meal. I even snuck a few pieces of the baked grits for breakfast, too. Read the rest of this entry »
You know it has been a great vacation when you get back and kind of forgot where you left off from life.
No kitchen meals buffered in my head. I even forgot one of my passwords at work.
Rob and I returned late Saturday so that we could regroup on Sunday. I forgot what was in the kitchen but thankfully found a sweet potato and carrot to make a quick batch of Gena’s Easy Lentil, Sweet Potato & Coconut Curry (omitted the ginger and used Penzey’s new curry powder – The Now Curry – which was spicier than their Sweet Curry Powder – but lent a nice complexity to the dish). Read the rest of this entry »
It is much more obvious in these photos that I like to overstuff my wraps.
With so many different parts, I wouldn’t want each bite to miss out. Read the rest of this entry »
Kale grows fairly easily in North America. It rather amusing that kale, the superfood extraordinaire, could easily be grown in my backyard (see exhibits A, B and C) and even easier to find in the grocery store within the last few years, including heirloom varieties.
We had friends visiting from Hong Kong earlier this summer and of all things, they were craving kale. I guess it should not be surprising that kale might be difficult (or more expensive) across the globe. I wanted to surprise them with a kale salad. I already made my favourite kale salad this summer so I experimented with this delightful salad instead. And let me tell you, they loved it!
The salad reminds me a bit of this seasonal Peach and Hazelnut Kale Salad with a Maple Miso Vinaigrette. I didn’t realize it at the time, but it definitely has an Asian-fusion feel to it. Miso and garlic were the pronounced flavours balanced by the maple syrup and apple cider vinegar. The red cabbage contrasted beautifully next to the deep green kale. While miso is a novel flavour in North America, it was not new to these ex-pats who once lived in Japan.
Other kale salads you may enjoy:
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
I am kind of digging the white background in these photos. On with the recipe, though.
Munching through more asparagus, this is a fairly simple combination of asparagus, soba noodles and a walnut-miso dressing. The dressing reminded me of this Asparagus and Carrot Salad with a Walnut-Miso Dressing so I think carrots would work equally as well here. I like how the water from the noodles was used efficiently to also cook the vegetables. Score!
The dressing is pretty luscious. Use as much as you like.
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.
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.
Full disclosure: In the fall, I had a full-blown case of cooking ennui. It probably evolved from a combination of immobility from my fracture, beginning my new job and the stress of starting to plan for our wedding.
I ended up buying a lot more prepared foods than ever before. At the farmer’s market close to our house, they would sell flavoured tofu and would easily at least 2 packets per week. My favourite was the miso-flavoured tofu. They also have a sweet and sour one, but miso was the best. When I tried this recipe for “sweet and sour marinaded tofu” is was a close approximation to the miso tofu (and not sweet and sour). Go figure. A bit more salty but you only notice it if you eat it cold from the fridge. Added to a bowl of vegetables and some quinoa, you have a seriously delicious and balanced meal.
This recipe is courtesy of Aine Carlin’s new cookbook Keep It Vegan. Another blogger that I have been following for a while, it is my pleasure to share her recipes with you. She blogs at Pea Soup Eats and her British influence is obvious throughout her book of comfort vegan foods: Morning Oat Jacks, Shepherdess Pie with Sweet Potato Topping, Chana Masala, Mexican-Style Lasagna, Red Lentil and Spinach Lasagna, Braised Red Cabbage with Apple, Chocolate Chestnut Pie, Summer (Bread) Pudding, and Banana Peanut Butter and Chocolate Sauce Sundae. Her recipes are approachable without too many esoteric ingredients (beyond what is normally found in a vegan pantry) but she also includes unusual and creative ideas like Bloody Mary Bruschetta, Breakfast Brownie with a Strawberry Bottom, Rosemary-and-Pear-Stuffed-French Toast and even Sweet Potato and Kiwi Soup.
Rob made the Hole Mole Black Bean Chili which was excellent, although we skipped the chocolate part. And we snuck in some leftover tamarind chickpea curry from Vegan Without Borders. But is was still excellent.
But these tofu bites were spectacular. A strong-flavoured miso-based marinade infused the tofu for a few hours and then they were lightly pan-fried for a delicious crispy crust. It reminded me of old-school vegan eats (aka this classic tofu dish dubbed Sweet and Sour, Hot and Spicy Tofu) and I added it to a bowl of almost roasted red peppers, sliced avocado, quinoa, arugula/spinach and hemp seeds. Basically, another version of a Dragon Bowl with the vegetable remnants from my fridge. Astute readers might realize a lot of the ingredients were leftovers from the Shaved Brussels Sprouts Salad with Hemp and Orange. If you have extra marinade, it could be used to drizzle overtop but I let mine soak into the leftover tofu.
The photo below is the one from the cookbook. Feel free to cut the tofu into bigger slabs and serve with the green bean salad, as suggested.
Recipes from Keep It Vegan spotted elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the book, please leave a comment below telling me about your favourite vegan comfort food. The winner will be selected at random on February 12, 2015. Good luck!
Curious here, guys: Do you listen to podcasts?
I ask because I couldn’t fathom any time to actually have the time to listen to anything with pure intent. I don’t drive, and even if I did, I would be focusing on the road. I certainly don’t listen to anything when cycling (and definitely not cycling right now). And at work, well, I work, and pretty happy I can play any music I want in my office.
But this weekend, I figured out the perfect time to listen to podcasts: when you are sick.
Sick in bed, possibly from influenza, or whatever virus/bacteria/etc has me bedridden, with itchy eyes that I don’t even want to open and pretty darn sleepy from the sleepless nights and possibly the nyquil side effects.
This is how I listened to the much hyped Serial podcast season one in one day. Somehow I lost my weekend.. but I gained a podcast.
Rob was great trying to keep me full of tea and soup (making my favourite Lemon Ginger Miso Soup with some added parsnips which he associates with healing soups) and eventually the flu subsided. But guys, it was a doozy. Tis a shame the vaccine didn’t work this year. I get the vaccine every year but it reminded exactly what I was trying to avoid each and every year.
If you listen to podcasts, which do you like? Did you like Serial, too?
I am sharing this with Souper Sundays.
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:
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: