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:
Even a tofu salad
I’ve been missing my beans.. and then all of a sudden, I had a craving for a mixed bean salad.
My last mixed bean salad was Symphony in a Can aka My 5-Minute Symphonic Mixed Bean Salad which has a more classic flavour profile: lemon, mustard and onion for the mixed beans.
This time I went with a Southwestern inspired bean salad with a chile-lime dressing. Lots of vegetables including bell peppers and tomatoes along with fresh cilantro. I worked with a medley of beans and then added in extra red kidney beans. They are perfect for salads and I don’t use them nearly enough.
I think my chile powder has been losing its freshness/spiciness so my newest trend (you may have already spotted it) is adding some Sweet Mesquite Seasoning which has plenty of oomph. Either that or my palate is warming up… Probably the former.
In any case, this salad received a lot of praise during my last barbecue. I think you will like it, too. Enjoy!
Remember that time I had a mustard tasting party? Only 18 months ago, or so… I don’t think I have bought a new mustard since and we are down to the bare minimum, guys. Depending on what I find first (mustard or mustard seeds), I may try my hand at homemade mustard. I want to try Miyoko’s recipe for Ale and Brown Sugar Mustard but don’t want it to taste like beer. If you make it (or can recommend other homemade mustard recipes), please let me know. I will await your assessment in 4 weeks. ;)
In the meantime, onwards with the potato salads. A perfect side for your summer meals.
Another winner of potato salads, this is for serious mustard fans. Rob preferred the Creamy Lemon-Dill Roasted Potato Salad but I really can’t pick a favourite, especially considering the Smoked Paprika Roasted Potato Salad. This salad is definitely heavy on the mustard, so pick a good one. The vibrant yellow is courtesy of a dash of turmeric and the dressing is more complex with the addition of Old Bay. A fun twist for yet another non-mayo potato salad. Enjoy!
PS. I am sharing this with Bookmarked Recipes.
As the hot summer persists, let us marry the perfect summer eats. BBQ and salads. And for those without a BBQ, have no fear, this one is for you.
No BBQ needed, the BBQ flavour is completely from the roasted chickpeas. A bit more complex than my bacon-flavoured chickpea croutons, but definitely not any harder than pulling out a few more bottles, these roasted chickpeas are awesome. Smoky, savoury and delicious. You could just eat them with your hand (totally guilty) or add them to a salad for a more complete meal. Here I paired it with salad with mixed greens, cherry tomatoes, purple cabbage, shredded carrots and avocado with a splash of lemon juice. Mix it all together for a fabulous meal.
The smoky roasted chickpeas comes from Somer McCowan’s new cookbook, The Abundance Diet. Somer blogs at Vedged Out and is the originator behind the vegan extra sharp cheese ball and fresh vegan moxarella (a revised version of the mock mozzarella is in her book). The cookbook was borne out of her previous Green Smoothie Challenge.
I am always anxious of leafing through cookbooks marked with words such as ‘diet’, ‘detox’, or the like, but I have no reservations about this cookbook. Somer’s recipes are all gluten-free, plant-based vegan recipes and also, to the astute eye, also free of oil and refined sugars. (The tip-off are the lack of oil in the soups and stews, as I am accustomed to sautéing my onions in oil). Otherwise, the recipes are filled with an abundance of vegetables for creative meals that are relatively easy to make, too.
The recipes span the entire day (breakfast to lunch to dinner including snacks) because there are meal plans that span 28-days (they can be found here if you want a preview). She includes recipes for 26 salads and dressing. The Lentil taco salad was fabulous (even without the roasted red pepper dressing) and her Ultimate Lentil Salad reminds me of my own 11-Spice Lentil Salad with Capers and Currants (and always a hit). Her soups are equally enticing, with meal-type soups like Quinoa Minestrone and her Smoky Split Pea Soup. Others are more vegetable-based which are more suitable as appetizer.
I enjoyed her Moroccan Lentil Soup even though I substituted a handful of fresh dill for the parsley/cilantro. She also has a main dish section with recipes I have been eyeing, such as Chiles Rellenos Casserole Bake with Smoky Chipotle Enchilada Sauce and Homestyle Mexican Casserole. Green smoothies, juices, snacks, dips and desserts round out the cookbook to keep you full throughout the day.
I remember when cookbooks were mostly text, but it is so nice to see excellent photography. Ann Oliverio photographed most of the recipes and they are a treat throughout the cookbook. Just look at the delicious cover photography highlighting the Funeral Potatoes. A funeral for your fat?
Of note, while this is a diet based on vegan abundance, Somer’s narrative highlights the potential ways to expedite weight loss. Some people may not like this tone and I suggest simply enjoying the recipes. Not a fan of stevia? (Me, neither). Simply substitute dates instead for the smoothies or all coconut sugar in other desserts. Or in my case, add some beans to the vegetable-centric meals. In all, the recipes look great and only on closer inspection do they jump out as diet food.
Want your own copy?
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US. To be entered in the random draw for the book, please leave a comment below telling me what you like to eat in abundance. The winner will be selected at random on August 7, 2015. Good luck!
Recipes from The Abundance Diet spotted elsewhere:
Even though we have had the BBQ on in full force since it arrived, it is (mostly) limited to the weekends. However, I love bulk cooking on the weekends, so we’re trying to keep things simple mid-week.
Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed of baby spinach, doused with a balsamic dressing.
Jessica asked about mosto cotto in my previous posts. It is a sweet balsamic reduction and a simple 1-ingredient dressing. A balsamic vinaigrette could easily be substituted, so I decided to make my own and use it all week. I made a glorious full cup to share with Rob.
Except the world was against me, and I tipped 75% of my dressing. Onto my shorts, onto my slippers and behind my stove. I am not sure if bird poop or balsamic vinegar makes a worse stain, but I quickly disrobed and cleaned my shorts and next my slippers. My black shorts fared better than my slippers which may now look a bit more brown than white. Oops….
Anyways, the salad was fabulous. I hadn’t planned to share it but the mushrooms added a wonderful earthy contrast next to the sweet strawberries and savoury balsamic vinaigrette. Delicious. Enjoy!
I am sharing this with Meat Free Mondays.
This may very well turn out to be the summer of potatoes and mushrooms. While not everyone likes the mayo-heavy potato salads, everyone seems to like the non-mayo salads from this summer so far.
Rob said this was his favourite potato salad yet.
His Polish roots may be particularly partial to fresh dill.
The dressing is a creamy, but not heavy, lemon-tahini sauce with a touch of mustard which I tossed with salt-and-pepper roasted potatoes and fresh dill. The recipe makes a lot of dressing, which was great throughout the week to dress up some of the leftover grilled vegetables. The dressing was also great when I added in some extra chickpeas.
What is your favourite recipe for potato salad?
As Rob and I hone our BBQ hosting skills, we have divvied up the work. Rob tends to the BBQ and I work on the sides. I have never liked the stress of cooking while guests are over so I have gravitated to the make-ahead salads. And guys, this potato salad is wicked awesome. Seriously.
I took some small potatoes and roasted them with paprika (the regular stuff works – I was all out of the smoked variety) along with dried tarragon, onion and garlic granules. When they came out of the oven, Rob and I had to peel ourselves from the pan. We could have eaten the whole batch together before our guests had arrived.
In the back of my mind, I was worried about ruining the most perfect roasted potatoes by adding more dressing, but I continued with the potato salad recipe which called for a white balsamic dressing with a touch of fresh dill and marjoram. Only a touch because my plants were just seedlings. I tasted again. A bit hesitant. Fabulous. No need to worry, I stashed it in the fridge to marinade even longer. We all loved it.
This gem of a recipe comes from Joni and Celine’s latest cookbook, Complete Guide to Even More Vegan Food Substitutions. I don’t have the first of the series, Complete Guide to Vegan Food Substitutions, but this is a fabulous resource for people who want to create their own spins on vegan foods. Joni and Celine explain (with examples) how to replace meat and dairy from other recipes with the latest advances in vegan cuisine with an emphasis on whole foods based ingredients (barring aquafaba).
At the heart of the book are recipes for kitchen staples. Milk substitutes and vegan butter (different than Miyoko’s homemade vegan butter). There are countless recipes for different kinds of cheese (American Cheese, Cheese Balls, Chia Seed Cream Cheese) and even how to replace eggs in different scenarios
They explain how to replace eggs while in baking versus in a dish such as shakshouka, where the eggs are prime and centre, as well as in baking. Meat substitutes, including chicken broth powder, are included.
However, in addition to the staples, there are applications of the recipes. There are examples of how to veganized a recipe, comprehensive lists with substitutions but also recipes that have taken the guess work out of it for you. Personally, I prefer recipes that do not try to mimic dairy/meat recipes which is why I gravitated to this potato salad. Mayo-free, it is perfect just the way it is, without any substitutes at all.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me what you find the hardest to make vegan. The winner will be selected at random on July 20, 2015. Good luck!
Recipes from Complete Guide to Even More Vegan Food Substitutions spotted elsewhere:
If you are interested in the quickest of complete meals, this is what I ate most of last week after our move.
We found a nearby restaurant that makes its own homemade fresh tofu. Tofu made without any preservatives, they warned us it would spoil faster than commercial tofu. We got some for take-away and quickly ate through it.
I thought I knew a lot about tofu but this was different. Airy and light. (Despite my description, this is not silken tofu since they sell that too and I got the regular fresh tofu). Because it was so fresh, it was silky smooth and I did not feel the need to do anything to it. No marinade, no baking, no frying, simply nothing.
It was a perfect addition to a quick salad. I added it to some other local specialties (fresh strawberries!) and made it into a simple salad after biking home from work. Pictured here with mixed greens and cucumber with a drizzle of mosto cotto, with a nod to my previous Vegan Green Power Bowl.
Do you ever eat plain tofu? Ie, straight from the package? If so, what is your favourite way to eat it?
I am sharing this with Shaheen’s Eat Your Greens.
Our house is feeling settled awfully quickly. With a lot more space than our former abode, we have embraced my parent’s suggestion to keep the boxes still to be unpacked out of sight. We certainly still have boxes to unpack, but the essentials are out and the unpacked boxes don’t bother me while they are out of sight.
With a presentable main floor and a new barbecue, we celebrated the midweek Canada Day with some friends and a simple meal. I can already tell the barbecue will be on in full force this summer. It is never too late to try out new salads and this was a fun spin on traditional coleslaw. First of all, I have massaged kale but never cabbage and carrots. The simple dressing is massaged to wilt the veggies and left to marinate in the fridge for optimal flavour. A dash of sriracha makes this slightly different and I suggest tasting it prior to serving, as the spice level dissipated while it mellowed in the fridge.
Happy belated Canada Day and early Fourth of July. :)
Do you have any great BBQ or picnic recipes to recommend?
I am sharing this with Bookmarked Recipes.
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. (more…)
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
Raw thai citrus crunch salad
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
What a weekend, guys! Rob always complains the May long weekend is fraught with rain but this year, the rain was pushed away by all the sun. (We even managed to dry some clothes outside!)
It was a glorious long weekend and it was nice that my body was as eager to move around too. Rob and I spent a lot of time visiting family and friends, and the majority were stopping by our friends unannounced simply because we were in the neighbourhood. The stars were aligned because someone was always home for our impromptu visits. Score!
I finally have my cooking mojo back although my blogging mojo is still lagging behind. With the nice weather, I am drawn more to walking in my ‘hood instead of sitting in front of my computer. One thing that has helped to get me cooking again is the multitude of fabulous vegan cookbooks hitting the shelves. One of them is Annie Oliverio’s new cookbook, Crave, Eat, Heal. You have probably met Annie through her blog at An Unrefined Vegan where we she shares plant-based recipes without refined ingredients. Her cookbook has the same philosophy and aims to show that there should be no deprivation. All of your cravings are answered.
Annie’s cookbook is broken down into 13 chapters, each focusing on a different craving: carbs, chocolate, comfort, cool, creamy, crunchy, green, junk, salty, spicy, sweet, tart and warm. I am used to the traditional setup of cookbooks organized by course or season, but this was unique. Oftentimes, I do have cravings for something with chocolate, or something crunchy, and this would be a different way to find something satisfying to eat. With this warm weather, of course, I ventured into the “cool” cravings. There were coolers, smoothies and popsicles. Even a sweet potato pie and apple pie spice ice cream that looked phenomenal (and totally happening next weekend). But I decided I needed something a little more substantial and dove into the butter wedge salad.
After my surgery, I was on a liquid diet for nearly a week and when I finally improved, all I wanted was to bite into something. Here I was biting and actually cutting into my meal. It has been a long time since I actually used a knife and a fork for a meal, and of all things, it was to cut my wedge of lettuce.
Perhaps Annie missed out on potential “cut into your meal” cravings, because I could understand missing this not-so-fun meal normalcy. In any case, the knife and fork allowed me to experience every part of the salad with each bite: crisp lettuce, subtly sweet/soft pear, salty/meaty tempeh bacon, creamy avocado and a creamy/cool sunflower peppercorn dressing. I used a peppercorn dressing base which made for a very intense dressing but it was well balanced with the remainder of the salad.
The recipes in Crave, Eat, Heal span sweet and savoury and most are accompanied by Annie’s photographs. Her recipes are nearly all oil-free (not necessarily low-fat), mostly gluten-free, and without processed foods like white sugar. Her photo of the salad can be seen below.
Thankfully, the publisher allowed me to giveaway the Crave, Eat, Heal cookbook to a reader living in the United States. My international readers are eligible to win a copy of the ebook Crave. Eat. Heal. Outtakes. To be entered in the random draw for the book or ebook, please leave a comment below telling me what you crave most often (and please let me know if you are not from the US). The winners will be selected at random on May 30, 2015. Good luck!
Recipes from Crave, Eat, Heal spotted elsewhere:
Roasted Garlic and Fresh Herb Cream Cheese (aka Vegan Boursin)
PS. There is still time to enter the giveaway for Superfood Juices here.
Long time no write!
My longest blog hiatus is definitely worthy of a wedding and honeymoon. I know a few were interested in photos and here are a few teasers from our fabulous photographer, Gabe McClintock.
After a partial whirlwind through Honduras and Guatemala following our wedding, we returned to Toronto earlier this week. I was hoping to bring a bit of spring and summer back with me, but Toronto is still fairly cold with (freezing) rain this week. Channeling my continuance of all things avocado (albeit of the Mexican variety), I could not resist them at the grocer. I still managed to stock up with lots of vegetables and then threw together this quick and easy salad.
Consider it a chunky avocado dressing, or an avocado scramble salad, the flavours are bright and flexible. The different veggies conferred different textures while enveloped by the creamy lime avocado mash with a hint of cheeziness from the nooch. The black beans help to make this a filling complete meal salad. It was excellent and I recommend eating it at once as the leftovers were not as vibrant. Alternatively, sprinkle with a touch more lime juice when reserving. While not necessary, I added the salad on top of leafy greens. I have a bad habit of being leafy greens and then not eating them. Here’s to eating more greens. And warmer weather.
What are you wishing for lately?
With less interest in writing on my blog, I wonder whether it has become boring. Have I reached a point where things are so similar they are not worth sharing? With a new set of colleagues since moving back to Toronto, I receive curious questions about what I eat, so even the most humble meals may still be blog-worthy. However, in this case, I dare you to tell me you’ve tried something like this. Sweet and tart pomegranate arils. Smoky onion tofu bits. Crisp and cooling cucumber on a bed of baby arugula drizzled with an apple-infused creamy dressing.
I was inspired by a sandwich in Vegan Sandwiches Save the Day! but opted for a salad version instead. A winter salad which will propel us into the springtime salads. Those plants will be growing soon enough, right? They are covered by a foot of snow, but I hope it is only melting form here on out. In all honesty, Rob and I are winding down in the kitchen, working on last minute details before the wedding. Can you believe it was 2 weeks before my wedding before I thought to ask my Dad to walk me down the aisle? Oh dear, eh? (He said YES! hahaha)
What kind of unusual combinations have you cobbled together in a salad?
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?