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:
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.
I have been lucky to be able to cook from so many fabulous cookbooks. I always try to share my favourite recipe for you to try as well, but sometimes there are so many good recipes. This dish was simplified, slightly from the Buddha Parcels in Keep It Vegan (as reviewed originally here).
Instead of making parcels (cute but not too practical), I put all the vegetables in a big glass tray and roasted them with a sheet of aluminum foil overtop. The sauce from toasted sesame oil and sriracha was spot on perfect, and I wonder whether the vinegar was the best part. Not that I tasted it, but it was a lovely marinade.
I used sweet potatoes and sweet red bell peppers and it complemented the spicy sauce. Because of the lid, the kale gets steamed from the juicy vegetables. Not that kale chips would be bad, because I think they were fabulous on this roasted vegetable and kale chip pizza.
There is a nice (albeit small) side of cardamom-lemon infused rice in the cookbook, but I ended up tossing the vegetables with chickpeas and brown rice. Enjoy it with your favourite protein.
I am sharing this with Shaheen’s Eat Your Greens.
Oddly enough, these last few months have been the hardest for me to blog. My new normal is scrambling the night before to cobble together a post. The recipes and photos are ready to go but I just don’t know what to say.
It isn’t that I am getting bored with my eats (I am most certainly not) but they are certainly fitting a similar theme each week. What can I say? I know what I like and I like to eat it.
Here, I took Gabby’s recipe which took an Indian-spiced tomato sauce with some (leftover, in my case) roasted spaghetti squash and cooked chickpeas. It did not disappoint in the slightest. Something a bit different than my bean-centric curries, loaded with strands of spaghetti squash. Totally a winner.
What are your oft-repeated meals?
I am sharing this with Bookmarked Recipes.
Happy Valentine’s Day!
While the blogosphere blows up with desserts, here is a fun way to add even more chocolate to your meals. Cocoa jerk tofu tacos. No stranger to brightly flavoured jerk foods (e.g. Jamaican Jerk Plantain Soup and the ever classic Jamaican Jerk Tempeh Wraps), I have never seen it with the addition of chocolate.
The recipe is courtesy of Superfoods for Life, Cocoa which is a vegan cookbook devoted to adding more chocolate to your meals. The book explains the health benefits of chocolate and shows you ways to incorporate it into your breakfast, lunch and dinner, including desserts (obviously). Sweet and savoury.
This has been my favourite recipe so far, and I probably would not have tried it had Sayward not raved about it. The perfect balance of tangy, spicy (not too spicy) with flavourful spices (allspice, oregano, cinnamon) and the raw cocoa powder merely lent a deeper flavour. This did not taste like chocolate. It was also really simple to put together, with a quick marinade mixed in a baking dish which was then baked altogether. I served it as tacos with a spoonful of mashed avocado but Matt also recommends eating it with a side of rice, beans and/or plantains. Rob doesn’t like onions too much, so if you are like him, reduce or replace the onions with more bell peppers.
It took me awhile to review this cookbook because I quickly realized it is hard to eat chocolate so often. Even with the savoury meals, sometimes I got tired with my leftovers prematurely so I had to space them out. I will also admit was not that adventurous to try all of Matt’s suggestions yet (bana ghanoush with cocoa powder, cocoa coleslaw, choco-spinach lasagna). However, it just goes to show you how novel some of these recipes truly are.
I wish the cookbook was organized more intuitively for finding the recipes, but I cannot determine the method to their madness. I think they are organized based on health benefits (ie, preventing stroke, diabetes, etc). The chapters are labelled as such: Heart-Healthy Cacao: Little Bean, Lots of Benefits and Cacao on the Brain: From Stroke Prevention to Cognitive Function.
Here is a sample of the recipes shared elsewhere:
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 unusual way to enjoy chocolate. The winner will be selected at random on February 22, 2015. Good luck!
PS. I am sharing this with Vegetable Palette.
(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! :)
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!
I don’t know how many of you were working last Friday. Friday, January 2nd. It was a weird sensation. Both a Monday feeling, with a mountain of work, combined with the excitement by the time it was 4:30pm and I realized the weekend was so close!
But yesterday was a brutal Monday. I missed my bus because I shovelled the snow that morning, all the time freezing in the cold gust of wintry air. Work was mostly back to usual and the gym, well, let’s say we nearly doubled our gym goers.. you know, from the regular 5 people to over 10. I had to learn to share.
Suffice it to say, I was a bit cranky by the time I returned home. Thank goodness I knew it would be a delicious week. This is another one of my new simple recipes. I figured I already have a ton of red lentil soups that I have shared, this time, I winged it with what I had in my kitchen.
I loved your encouragement to share the recipe inspirations. Unlike the last time, this time I have a recipe. Red lentils, carrot, tomatoes and kale were combined in a flavourful broth made with smoked paprika, Old Bay Seasoning and Worcestershire sauce. I don’t know what made it so flippin fantastic, but it was a nicely sweet soup (from the carrots??) that was balanced by the Worcestershire sauce and fresh garlic finish. It worked really, really well. And it was perfect to comfort me after my first day back.
Red lentil soups spotted here previously:
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 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.
I told you it was a good time for vegan cookbooks. Here is the latest cute offering, The Lusty Vegan. It is a cookbook focusing on relationships. Being vegan in a relationship can be a little tricky at times and there are approachable tips and delicious recipes to satisfy the most un-vegan. Trust me, there is almost nothing as sexy than a man that can cook and these recipes span the gamut of simple to complex, such that you might actually want to work together in the kitchen.
Heart of Palm Lobster Rolls, anyone? Tempeh Fries with Dill Avocado Dip? Miso-Vermouth Braised Drunken Bok Choy? Habanero Jackfruit Fajitas? Cherry Cobbler with Cocoa Nibs? These recipes are unique but I will admit, mostly on the elaborate side. They are matched by the stage of the relationship – trying to impress your partner, trying to impress the parents, classic vegan dishes and even desserts if you ever break up.
They make me want to try new dishes but let’s be honest, right now I try to keep things stress-free in the kitchen and I think that helps both Rob and I. Of course, it is natural to want to impress your partner, but it isn’t sustainable. Does that mean we’ve become a boring couple? I certainly hope not. Life just doesn’t always revolve around food. :)
So now, a little about these tostadas. Instead of pinto beans, mung beans substitute in the refried beans. I was curious to try them in something new, although they were a bit mealy for my liking. Although after I covered it with toppings, I barely noticed. I added cooked quinoa, cabbage and carrots, as an ode to my Lime-Spiked Black Bean and Quinoa Kale Wrap. Feel free to add whatever you have lurking in your fridge.
Recipes from The Lusty 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 whether you have found your food preferences have caused difficulties in your relationships. The winner will be selected at random on December 17, 2014. Good luck!
I am sharing this with My Legume Love Affair.
I had a good run of giveaways there. I was considering whether I could do an entire month of giveaways but quickly discounted that by writing this post. Although, to be fair, this was a recipe I discovered while previously reviewing a cookbook. This soup, in its original incarnation, belongs to Angela from within The Oh She Glows Cookbook. While I love the glo bar recipe I shared earlier, this is the soup I keep returning to, time and time again.
I have a hard time explaining what the soup is. Angela called it a detox soup which makes me cringe, but it is filled with a nicely fragrant broth made from ginger, cumin with a touch of cinnamon and filled with loads and loads of vegetables. Mushrooms, broccoli and carrot. Sometimes I use kale or collards, sliced into thin strips, but this time I used a crunchy cruciferous mix of kale, cabbage and brussels sprouts for more variety. I also continued with the green theme and used frozen edamame as my protein of choice. It fits well with the uniquely Asian twist brought by the last minute addition of shredded nori.
Like the recent article in The Guardian addressed, You can’t detox your body. It’s a myth. So how do you get healthy? A healthy mix of vegetables with protein is indeed the way to go.
Looking for more good articles, these were good finds:
The secret to a long, happy marriage – So far, I think Rob and I are doing very well in this regard :)
Everything I thought about recovery is a lie – An excellent post about recovery from an eating disorder.
Why do pigs oink in English, boo boo in Japanese, and nöff-nöff in Swedish? – Rob has always wondered why Polish dogs say “hau hau”. But do you know what noises porcupines make? Very cute noises.
Floating feasts – Almost makes me want to go on a cruise. Almost… Anyways a great article about food on cruise ships
A Warning on Nutmeg – Beware of nutmeg overload!
Secret Lives of Passwords – What does your password say about yourself?
Anyways, it is a good time for vegan cookbooks and I have a few more to tell you about. I hope to finish my reviews before the holidays so it is like a mini present for the winners. :)
Thug Kitchen is probably the most controversial vegan cookbook. Penned by the authors of the similarly named blog, I never followed it because I did not find their language amusing. OK, sometimes it made me smile and I like how it tries to show how simple and easy homemade food can be, and yes, it is all vegan. I will admit that I was curious about their cookbook, but instead of tracking it down, I hunted for online recipes. This was the first I made and really liked it.
I am no stranger to pumpkin chili (previous version here). I don’t know why but pumpkin puree works seamlessly in chili to create a silky broth. Both version were great but I found this one lighter in flavour since it used canned tomatoes instead of tomato paste and this one had the perfect amount of heat. Furthermore, this one was a bean-centric chili and I cooked up some of Rancho Gordo’s bayo chocolate beans. I was really enticed to use them with a name like that! Turns out it is called chocolate based on their colour, not their flavour. When Rob bought them, he was told they had the consistency of fudge. Not so true, but they have a lovely firmness that lended well to this chili. Small red kidney beans would also work well here.
While I made the chili, Rob made the arepas. What a wonderful weekend meal. Enjoy!
PS. If you are interested in being way more amused with a recipe than when I write them, definitely check out the original version here. Possibly the funniest disclaimer ever: If you try to make this chili with pumpkin pie filling, don’t complain about how f*cked up it tastes. You did that dumb sh*t yourself.
Turns out our furnace problems were solved with a new thermostat. Thank goodness it was such an easy fix. It will be a bit warmer over the next few days which is perfect for us. It will melt the snow and allow us to rake all the leaves we had neglected earlier before winter resumes again later in the week.
Hearty winter fare is back into my kitchen for good and this was a delicious side, and could definitely work if you are looking for a something different for a holiday meal. Brussels sprouts are braised with chickpeas, kale and sun-dried tomatoes along with Italian-inspired seasonings. I thought this was excellent. Highly recommended.
What are you planning to serve for Thanksgiving?