Basmati Rice Pilaf with Caramelized Onions and Broccoli

Do you think there is an old school vegan cuisine?

Stereotypical tofu, broccoli and brown rice? Nutritional yeast?

What’s the new school vegan?

Kale, quinoa and Brussels sprouts? Miso?

I say what’s not the new school vegan? Variety is key! Everything is fair game!

I may choose chickpeas day in and day out for a few months (you have been warned, hehe), then I am loving lentils the following month and the next bit is all about black beans. By the time I eat chickpeas again, I have forgotten how wonderful they were and the cycle repeats itself ad nauseum.

Out of all the vegetables, we buy broccoli fairly routinely. Rob loves it. Steamed, it is a simple side for any meal Rob wants to healthify. Rob also loves adding broccoli stems to besan chilla and tofu scrambles and creamy broccoli dal continues to be one of our favourite meals.

However, as rated by my most popular tags on the blog, broccoli does not even make my sidebar!

Thus, it is time to diversify our broccoli uses.

This is a rice pilaf from 1000 Indian Recipes which is basically old-school vegan gone Indian! Brown rice and broccoli fragrant from Indian spices with sweet caramelized onions. Savoury spices like cardamom, cinnamon and cloves infuse the rice as it cooks and a tarka (spiced oil) is used at the end to get the mustard and cumin seeds to pop. Sadly, I didn’t find this dish as flavourful as I anticipated and was a bit disappointed. Next time, I would increase the spices and perhaps decrease the amount of rice. And likely add some beans for a complete meal.

What’s your take on broccoli? Common vegetable often in the shadows?

Other broccoli favourites on my blog:

Broccoli and Cauliflower Salad with Lime and Cilantro (Whole Foods Detox Salad)
Lemon-Balsamic Glazed Chickpeas and Broccoli
Quinoa Falafels with a Cheezy Broccoli Bowl
Buddha Veggie Bowl with a Ginger-Miso-Lime Dressing
Confetti Veggie Salad with Mustard Curry Dressing
Forty Clove Chickpeas and Broccoli
Kelp Noodles, Baby Bok Choy, Broccoli and Red Pepper with a Coconut-Peanut Sauce
Spicy Peanut Udon Noodles with Tofu and Broccoli
Creamy Green on Green Pasta (aka Raw Kelp Noodles and Broccoli with a Creamy Lemon-Basil Whipped Avocado Sauce)
Broccoli and Red Pepper Stir Fry with Peanuts

This is my submission to this month’s Random Recipe, to this week’s Weekend Wellness and to Bloggers Around the World for India.

Quinoa with Caramelized Onions and Zucchini

Vacations are supposed to be relaxing, right?

Not if you are Rob and me.

We finally picked our vacation destination for the year: Colombia, here we come! (Well in a few weeks…)

Hearing my cousin’s stories about the lovely beaches, vibrant (shifty?) street-life, fabulous hiking and river cruises in the Amazon, we are excited to check out such a diverse country.

One thing Rob and I are planning to do is trek to Ciudad Perdida, Colombia’s Lost City (aka Colombia’s Machu Picchu). It is a stunningly beautiful but grueling 6-day hike through hot and humid conditions. My cousin had tons of stories from his trip – having to stop hiking around noon because it was so hot (over 32C with high humidity) but then swimming all day in the waterfalls, visiting a cocaine farm, stunning vistas, but also being infested by tics, another girl attacked by fire ants and not being able to walk the day following the hike. Hopefully Rob and I are up for the challenge! I think this will be harder than our 2-day 360km bike ride to Kingston last year, but totally worth it. I love this description from Trip Advisor: To enjoy the trek you will need to be relatively fit, not afraid of heights, be sure of foot, not mind cold showers, not mind being dirty, have the ability to fall asleep in a hammock and enjoy mucking in.

I say: BRING IT ON! 😀

While we are still working on our trip itinerary, I love taking cooking classes when I travel. I am scheduling a cooking class in Bogota that promises a trip to the market AND all meals to be vegan.  Rob is quite concerned about the availability of vegan options outside Bogota, but I am hopeful things will work out. For the hike, the tour group promises meals filled with beans, lentils and brown rice for me. I hear the fruits and potatoes are to die-for, though, so I will not pass up the opportunity to sample those. If I bring quinoa, I can teach them how to cook it for me, too.

Legend has it that the Inca army subsisted partially on quinoa, and I see no better way to trek through the Colombian jungles. It is no secret that it is one of my favourite (pseudo)grains.

In honour of quinoa, here is a simple yet delicious salad.  I honestly wasn’t expecting much from such a humble set of ingredients, but they worked so well together. Zucchini and thinly sliced onions are slowly pan-fried with thyme to create a lovely caramelized duo. The zucchini impedes full caramelization of the onions, but it is a much simpler way to create the salad. The purists may want to caramelize the onions solo for 45 minutes and roast the zucchini on a grill for even more flavour! Regardless, my way is great, too. The veggies are then tossed with the quinoa, lemon and parsley. I don’t use parsley much, but its slight (but not overpowering) flavour was quite refreshing here. Top with some toasted pine nuts, and you have a filling dish. I could definitely eat this every day while hiking.

But please help me: Any tips for travelling in Colombia? For trekking in the humid jungle? (help on the last one, please!)

Any favourite travel snacks that can withstand high temperatures?

This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month’s River Cottage Rocks Veggie Heaven and to Cookbooks Sundays.