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 ‘quinoa’
Another cute radish rose!
This was a quick and easy main course salad that paired well with the spring kale salad which contained all the vegetables. Read the rest of this entry »
So, I don’t know if you remember our car fiasco from last year. The time when our car broke down en route to Toronto, the day before starting my first day at work. It was due to an electrical problem and we eventually drove it into the ground, necessitating being towed to the dealer for a paltry trade-in value.
We bought a new fuel-efficient car and figured we were all set. Read the rest of this entry »
Some of you may have noticed I changed the look of the blog. Please come over, have a look if you subscribe through email or RSS and tell me what you think.
I have also updated some of my other channels on social media.
I finally signed up for twitter and slowly figuring it out. I am also now on instagram, too, but I haven’t done much (yet). I am still on pinterest (lots of pins there!) and you can follow me on facebook now, too.
A bit slow on the uptake, but check it out and follow me, if you’re already there.
I am trying to declutter my life but we’ll see how that contributes (or not). Read the rest of this entry »
This is totally the Vegan Green Power Bowl. Let us count the green ingredients: spinach, cucumber, asparagus and avocado. Balsamic baked tofu and cooked quinoa round this out as a hearty salad. I drizzled some mosto cotto overtop as a quasi-dressing. With its sweetness, it balanced the rest of the bowl perfectly.
Posts will be a bit sporadic over the next few weeks. Rob and I are moving across town and work has been keeping me hopping, so I have barely had enough time to squeeze in cooking, let alone blogging.
While I realize it is likely too late to grow anything at our new place (heck, we don’t even have a garden dug out yet), I am still dreaming of what to plant. I am going to try to my hardest to get an asparagus plant going. They are perennials and can live for over 50 years. It takes a few years until they are productive, so we will be patient. We plan to settle for down for many years. For the last five years, Rob and I have moved every.single.year. It will be nice to unpack our boxes for the last time.
Which vegetable do you like the most in your garden? Do you have any asparagus?
I am sharing this with Meat Free Mondays. Read the rest of this entry »
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?
You are too nice. I ran into the same low-light problem when photographing this salad after work. I wanted my standard front view and top view, but it was too blurry and grainy to work. I suppose that is when fun filters hide photographer faults?😉
In any case, I decided the salad was too sweet not to share. Who knows how long my avocados will keep!
My inspiration came from a meal I shared with Gabby at a hipster restaurant with a few vegan-friendly options. They veganized their Cali-Coco BLT sandwich which had a thick layer of sliced avocado, coconut bacon, tomato, arugula and vegan mayonnaise on a ciabatta bun. Apparently, avocado + BLT = a California BLT. I also had a side of dal frites (yes a curry and fries poutine!), which was positively too much food.
I was still excited about recreating this at home, though. Unsweetened coconut chips were tricky to locate but my Mom helped locate these wonderfully shaped coconut slices. I am used to smaller coconut chips, so this was great. While I used mine with a salad, I think these bigger pieces would work better in sandwiches, too.
I used my previous recipe for coconut bacon, added half an avocado, a handful of cherry tomatoes, a mound of arugula and then fortified it with cooked quinoa and smoked tofu. Rob thinks the smoked tofu looks like cheese, but I swear it is not. Mash up the avocado with each bite but I will admit I scooped a bit of garlic-infused mayo aioli with each bite as a quasi dressing. Delicious!
Lately my meals have been a lot of random foods. I am holding out. I knew I had some staples waiting to be unpacked but quickly replenished my perishable staples (tahini, peanut butter, maple syrup, etc). As such, the last few weeks have had me cooking without spices, relying on strong-flavoured ingredients and let’s be honest, I bought some pre-made soups and added some beans to make it a complete meal.
I promise to share some of my fun meals once my home is back to normal. Until then, I will continue to unearth some oldies-but-goodies from my backlog. I chose to share this one because it is actually pretty similar to what I am eating these days: cooked quinoa, random vegetables, beans, topped with a creamy sauce.
What is your template for healthy lunches?
Thank you, guys, for pointing out some technical difficulties with my last post. Everything should be working fine now, so don’t miss your chance to win a new cookbooks and try out a fabulous recipe for Cuban beer-infused black beans.
Because, this was so revolutionary that a stranger came up to me at a grocery store, as I was picking out a head of broccoli. Have you tried roasting broccoli? OH MY GOSH. SO GOOD!
In my head, I was thinking: Yes, of course, I have tried it. Broccoli is great roasted! While you could just roast the head, I have got you covered with more creative options: a delicious Forty Clove Chickpeas and Broccoli and even atop a Roasted Veggie and Kale Pizza (with a quinoa-bean crust).
But it is true. Roasting broccoli doesn’t happen nearly enough. We usually opt to steam it so I decided to roast this newest head. While you can simply roast broccoli with nothing more than a touch of oil with some salt and pepper, I dusted it with curry powder first and then broiled it until it was slightly charred and tender. I then added it to some pan-roasted tomatoes and carrots, quinoa, fresh arugula and toasted cashews topped with the piece de resistance: quick-pickled raisins conferring a salty-sweet-acidy tang, nicely balancing the whole dish. The recipe inspiration came from Joe Yonan’s Eat Your Vegetables and his original recipe is for a single serving. This would be way too much work for a single meal, so I doubled it. Furthermore, I recommend doubling it again to last a few more meals as you’ll love the mix of flavours.
Have you ever tried roasted broccoli?
See below if you are interested in a giveaway for The Ayurvedic Vegan Kitchen.
There is one problem with our weekly cronut ride: it gives us flat tires. Since we began cycling to Pearland, Rob and I have had 3-4 flat tires between to two of us. Usually it is a slow-leaking flat and we figure it out right as we want to leave the next day. However this time, it was a nice blow out en route. There is a lot of debris on the road, but I am still boggled how Rob managed to catch a whole 1″ screw into his rear tire. I saw it happen, too. First there was a funny noisy rumble over a section of pavement, followed by a sharp whizzing noise…. 50 ft later, Rob’s tire is sagging. I have a photo just to show you how ludicrous it was… (For the record, Rob was not amused enough to take a photo of the screw once we managed to evacuate it.. he just wanted to fix his bike).
Yes, we were screwed. We usually have to hunt to find the culprit for a leak, but this instigator was easy to spot. When my Dad saw the photo, he exclaimed: “How the H*** did that get in there?” Precise positioning? Anyways,
weRob replaced the tube but we decided to return home sooner rather than later with the sad-looking tire. Turns out it was a good decision since 10 minutes after we arrived home, we were pummeled with rain. Best to stay indoors as the rain comes down so hard.
Turns out that while writing my round-up of my favourite Brussels sprout recipes, I was reminded of my Ayurvedic kick last winter. I am currently on a dill-kick and decided to make Ayurvedic Herbed Quinoa (instead of millet) with Fried Soup Onions, which I rechristened as Indian-Spiced Baked Onions with Cumin-Dill Quinoa.
This is a simple yet somewhat elaborate quinoa pilaf salad spiced with cumin and dill. Leave it at that, and it would a pretty simple side salad. However, the suggested Indian-spiced baked onions make this a special treat. I don’t know about you, but I love roasted vegetables and really like somewhat charred roasted onions. I always have onions on hand and it takes next to no effort to add them to a pan to roast. However, these are more than simple roasted onions. A quick saute with cumin, fennel and mustard seeds transforms them into a veritable Indian party. The flavours are not overtop, rather muted with a colourful background. There are so many different spices once added to the dilly cumin quinoa, but it all works. Really well. The recipe is from The Ayurvedic Vegan Kitchen which I have mentioned before. Talya recommended pairing the salad with a Creamy Cucumber-Tahini Dressing but I felt it overpowered all the tastes in the salad, so I left it out.
After discovering the cookbook at my library last year, I bought my own copy before my move. It was actually my first e-cookbook and I really appreciated its portability (books are heavy!). It is a great resource for those wanting to learn more about Ayurveda, but most importantly the recipes are whole foods-, plant-based and taste great. If you like Indian flavours, this will definitely appeal to you but the range of recipes is quite vast (thankful pie, perfect spring soup, creamy miso lentils, magical ‘mato lasagna, quinoa pancakes and even breakfast greens!). There are still so many recipes I want to try.
Other recipes from The Ayurvedic Vegan Kitchen, here and elsewhere:
I am beyond thrilled that the publisher has agreed to let me share this recipe AND sponsor a giveaway for The Ayurvedic Vegan Kitchen. They are giving away one (paperback) copy to a reader from the US (sorry my international friends). To be entered, please leave a comment here, letting me know whether you’ve heard of Ayurveda before (and if so, what do you think of it?). I will randomly select a winner on October 15, 2013. Good luck!
Rob and I have been good about eating through the freezer and pantry. While I no longer have a white board with the freezer inventory (it was such a good idea but we lost track), we generally pick up a container, look at the label, pick our favourite of the day and chow down.
Trust me, I am very diligent about labelling freezer meals.
I am not sure why I don’t do the same with my fridge foods. I don’t store too many things in the fridge but sometimes I forget about salad dressings or marinades pushed to the back. My rationale is probably: Well, this is fresh food. I’ll remember what it is before it grows mold.
Some fridge finds are still happy in my fridge for months. Possibly years, although I can’t say for sure. Since now I can’t remember what it was and when I made it.
My mystery concoction looked like roasted and ground nuts. Likely with some spices. It passed the sniff test. Not entirely sure what it is, I have two options: almonzano (unlikely because it doesn’t taste similar) or dukkah. Or something I just don’t remember making, which is also a possibility. Dukkah is an Egyptian nut and spice mix with cumin, coriander and sesame seeds but there are many variations. The New York Times recently shared recipes for dukkah with peanuts, pumpkin seeds, chickpea flour and even an herbal variation with mint and fennel. While I have included a link to my favourite dukkah recipe that includes coconut, I am fairly confident this was a different variation. I *think* this is the hazelnut dukkah from Vegan Eats World, which is more nut-heavy than spice-heavy. I prefer more spices than nuts, so that the flavours really pop, but the lack of spices did not hold back here.
This salad started off a bit ho-hum, with a simple favour profile: cucumbers, chickpeas, quinoa, lemon and balsamic. It was nice, but not something to rave about… I wanted to add some chopped almonds but instead sprinkled the mystery nut blend overtop and it definitely brought this to a wow dish. The lemon really accents and highlights the spices. It tastes great and yet I still cannot confirm what is in this mix.
So for now, let’s assume it is dukkah and enjoy it for all it is worth.
How do you keep track of your food? Do you subscribe to “if I can’t remember what I made, then I probably shouldn’t be eating it?” rule?
Here are other recipes with dukkah:
Roasted Cauliflower and Chickpeas with Dukkah
Maple and Dukkah Roasted Sweet Potatoes from Olive Magazine
Roasted Carrot Soup with Dukkah from Bon Appetit
Bulgur Bowl With Spinach, Mushrooms and Middle Eastern Nut and Spice Seasoning from New York Times
Dukkah-Spiced Green Beans and Mushrooms from Anja’s Food For Thought
Roasted Squash with Tahini and Dukkah at Lisa’s Kitchen
Is it harder to get kids or adults to try new foods?
I am not a parent yet, but I know I was a pretty picky eater as a child. I was definitely better at eating my fruits and veggies than my brother, but we both drove our Mom crazy.
Now the roles are reversed. I am the one eating so many different foods and sharing them with my parents.
Quinoa, possibly my favourite (pseudo)grain, has been a hard sell for my parents. To be fair, in Ottawa, the quinoa never seemed to cook properly. It was mushy and water-logged. I don’t know what was so different but it was a recurring theme. I recommended my standard technique: using less liquid (broth is more flavourful) and then let it sit, lid closed, to steam and help fluff it up. Another option (albeit more fussy) is to partially cook it, drain it and then steam the quinoa.
I thought my Mom had given up on quinoa altogether. I was surprised when I spotted quinoa in her pantry.
Turns out she had finally found a recipe she liked after my sister-in-law served it. Lucky for me, my Mom decided to treat me to her new favourite quinoa recipe.
The main flavours were classic: lemon and thyme. The difference was in the quinoa. First it was rinsed, dried, toasted, cooked in a minimal amount of broth and then steamed with a towel. I typically use a 1.75:1 broth:quinoa ratio but this was much closer to 1:1. This results in no-mush quinoa. The kernels are separate and flavourful. Due to the limited liquid, you might notice they do not become as big and not as voluminous. They are also not water-logged.
I like to include a lot of vegetables in my meals, so instead of adding them directly to the quinoa pilaf, I served mine with grilled asparagus and grilled balsamic mushrooms. My Dad, very generously, donated cut-up asparagus as pupils and a uni-nostril to complete my happy meal. He is not a fan of asparagus, so I gladly ate his offering. Maybe we are all picky kids at heart?
Did you have any rough starts with some foods in your kitchen?
PS, I think I may need new glasses. These photos look fuzzy. Oh well, too lazy to fix that!
Stir fries may be easy but I find bowls even easier.
Each week, I try to make a dressing so that I can use up bits and bobs from in the refrigerator. Leftover grains, pre-cooked beans and steamed veggies can become a delicious meal with the right dressing.
This was one of those meals where I was searching for the perfect dressing. I wanted to make a peanut-miso dressing.
I know I have gushed over Hot Beans before. I’ve tried a few options from their not-so-secret menu and their secret secret menu. My latest love is the TVPeanut Burrito Bowl (so much easier to ask for then the The Bill’s Dick and The Peeb with a straight face) which features a brown rice burrito with ancho-spiced TVP, peanut-miso sauce, chipotle sauce, chili aioli, salsa and lettuce. Oh yes. Glorious. Substitute cumin-lime lentils for the brown rice and you have another great option. And while I have not tried it, Rob and I brainstormed the best burrito bowl ever. We named it Who Cut The Cheese: cumin-lime lentils, black beans and BBQ jackfruit in a bowl. We thought one could skip the cheese sauce for that one!
I digress. Tahini and miso are a common duo, but I never would have thought to pair peanut butter and miso until now. But it works really, really well.
While I would have loved to duplicate that whole big burrito bowl, I settled on recreating the peanut-miso sauce and paired it with some classic ingredients: chickpeas and broccoli with some quinoa to sop up the dressing.
Since I was experimenting, I did a lot of sampling. Rob helped, too. Too vinegary? Added a touch of agave and more peanut butter. Now, the sauce was perfect. I kept dipping my finger in again and again.
I will warn you that the sauce was a bit thin. A rule of thumb is that your sauce is supposed to coat the back of spoon, but this one was definitely drippy. I didn’t notice while I was sampling it until it shimmied off my chickpeas a bit too easily. Perhaps using less water, thinning with coconut milk or adding some oil would help if that is important to you. I just ended up tossing in some quinoa to catch the last of the sauce goodness.
What is your favourite peanut sauce?
Other recommended peanut dressings here:
Tess’ Ultimate Peanut Sauce
Creamy Thai Cilantro Sauce
Tangy Peanut Dressing (with a Mango and Snap Pea Salad)
Coconut-Peanut Mmm Sauce (with Kelp noodles, baby bok choy and edamame)
Spicy Peanut Udon Noodles with Tofu and Broccoli
Sweet Potato, Broccoli and Pomegranate Salad with a Peanut Dressing
As you know, I am a cookbook junkie. I have a lot of cookbooks and trying to wean myself from my cookbook library before our move. Last year, I picked out my top 10 cookbooks to move with me, but I may have to revise that list as I have discovered new favourites. Even more scary is that I have partially migrated to electronic cookbooks. It makes it easier to amass a larger collection. I still prefer leafing through a hard copy, but an electronic version is ideal when space is at a premium.
Considering my cookbook love, I was ecstatic when asked to review a new raw cookbook: Annelie’s Raw Food Power. No stranger to raw cuisine, I surprisingly do not have that many raw cookbooks. This is a gorgeous cookbook, with colourful photographs accompanying every recipe. The dishes are typical raw cuisine style, with recipes for smoothies, salads, snacks and mains like raw pizza. She also includes a lot of recipes for teas/tisanes.
Annelie developed the recipes while in Costa Rica, and as such, the recipes use a lot of tropical fruits (bananas, mango, pineapple, watermelon) but also more common ingredients like zucchini, tomatoes, apples, nuts and seeds. Superfoods like chia seeds, goji berries, probiotics, maca and lucuma are often used, too. These ingredients are not new to me, but Annelie surprises me further with recipes calling for purple corn, mucuna, ashwagandha and shatavari powders, of which I have yet to encounter. Like most raw recipes, the majority of the dishes are quick and easy. The recipes call for typical raw equipment: blender (preferably high-speed), juicer, dehydrator, and spiralizer which not everyone possesses. In short, this is not a cookbook for someone dabbling in raw cuisine, but good for those familiar with the ingredients and equipment. (Of note, the index is very subpar, listing recipes by title only, not ingredient).
While most of the recipes seemed familiar to me (guacamole, spiralized zucchini with nutrient-dense pasta sauce, avocado and strawberry salad, raw lasagna), I opted to try something with a bit of a twist: Quinoa, avocado and tomato marinara wraps, especially since I was reminded how much I enjoy lettuce wraps.
I’ve tried raw quinoa before (basically quinoa soaked for a day) but prefer to use cooked quinoa. Uncooked raw/sprouted grains and legumes kind of go thump in my tummy. The quinoa is dressed with a rich flavourful tomato sauce which I unrawified by substituting red pepper paste for the optional red pepper. This is then placed in a Romaine leaf and topped with avocado for a delicious wrap. I found it was best to add the dressing just prior to serving since leftovers became dry.
While I still have a few recipes earmarked to try (beet and mint chocolate chip dip, oh my!), I am giving away a brand new copy of Annelie’s Raw Food Power to a lucky reader. For a chance to win, just leave me a comment by April 25, telling me about your favourite raw dish you’ve made.