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:
Back then, I spotted this tantalizing soupy stew from Denis Cotter with squash, chickpeas and fennel and I knew I wanted to try it. I bookmarked it last year, and now that I have an abundance of squash and these vegetables are back in season, it was time to make it!
Whenever you make a Cotter recipe, be prepared to dirty a bunch of pots and pans. I stream-lined the process slightly by omitting the croutons, but still oven-roasted my squash for the soup. I have become smitten with eating squashes I don’t have to peel (kabocha and delicata) but roasting makes peeling squash a heck of a lot easier. I have my tricks for tackling butternut squash, though. I pierce the squash a few times with a fork, then microwave it for 5 minutes before peeling it. I also usually peel the tubular and bulbous parts separately.
This soup did not disappoint. Chickpeas and squash go so well together. Savoury cumin and fennel seeds augment the mellow fennel, leek and shallots. Ginger and chile flakes add a nice zip and lemon juice balances it all. A hearty meal in a bowl, perfect for warming up with this colder weather. A new favourite, for sure.
I had lofty gardening goals. My mom told me not to get disappointed if things didn’t work out as planned. I told her all I wanted was my kale to grow.
Let’s just say my garden is not as prolific as Angela’s.
I know the summer has only just begun, but the only thing I have harvested from my garden has been herbs. Since they are in pots, on my back porch, does it really count as my garden? ;) (Of course it is, but you know what I mean!)
I can grow mint and basil.
Last year, somehow, I used mint in so many recipes, that I picked my plant clean and it never bounced back. I thought it was a weed, a perennial at that, but it didn’t even come back for a second year (my garlic chives did, though!). Fair enough, my cousin, who also got a portion of the same plant from my mom, also did not get her mint to return a second year. So it isn’t just my black thumb. ;)
I used this as an opportunity to try different varieties of mint. Richters Herbs sells over 40 different kinds, ranging from the wacky like Marshmallow Mint and Cotton Candy Mint to Peppermint and Swiss Mint. We sampled each one before narrowing in on English Mint, Moroccan Mint and Chocolate Mint. My cousin replaced hers with Mojito Mint!
For basil, I know the problem of the flowering basil and thus am really pleased with my Pesto Perpetuo basil that won’t flower. Just luscious leaves! We also planted some Lesbos basil which has a savoury note and not as pungent as the traditional Genovese basil. My favourite, though, purely by how I acquired it, is my prolific Genovese basil. Remember the 300g of basil I bought when I made the delicious Asparagus, Strawberry and Basil Salad with Mosto Cotto? Since the bunch of basil included the roots, I planted a bunch of the plants into my pot and they have flourished!
Most of my herbs are doing well! The oregano, thyme (English and French varieties), rosemary, Vietnamese coriander, lemon verbena, parsley and cilantro… Even the lemongrass looks bushy! The Thai basil isn’t looking too hot, though, but I didn’t really have any culinary masterpieces picked out for it since I don’t like its anise flavour.
We have some green tomatoes and a few snow peas are beginning to show up, too, but my kale is still tiny. So is my rainbow Swiss chard. I swear my kale is still 6 inches tall and has seemed to have hit a slump in growth. Stuck at 6 inches for the last month. While baby Red Russian kale would be delicious, I only have 4 leaves on each plant! ;) Hopefully as the summer progresses, they will be revived. ;)
In an effort to use my bountiful basil crop, without resorting to the typical pesto (yet), I found this delicious lentil soup with veggies and basil in The Natural Vegan Kitchen. It is slightly different than the recipe posted online here and my adapted recipe is below.
I seem to have an affinity for lentils and carrots, and this soup did not disappoint even though it was a minor component. I don’t often cook typical Italian, but the hint Italian flavours of basil, oregano and thyme were lovely in this soup beefed up with sweet potato and cabbage. Of course, the full cup of fresh basil is what brings this soup out of the standard Italian fare. Scrap soup, I mean stew, even after adding another 2 cups of water. I like my soups hearty, though, so no complaints from my end. :)
What are your favourite recipes with basil? This is what I have enjoyed previously:
Blueberry Mango Quinoa Salad with a Lemon Basil Dressing
Asparagus, Strawberry and Basil Salad with Mosto Cotto
Creamy Zucchini and Basil Soup
Summer Vegetable Pasta Salad with Lemon Basil Almond Pesto
Saffron Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds (not vegan, substitute paneer with tofu)
Spanish Lentil and Mushroom Stew
Asparagus and Chickpea Stir-Fry with Hoisin Sauce
I love soups. Mostly one-bowl complete meal kind of soups, but I have ventured out into some lighter soups as well. Thick soups, thin soups, chunky soups, pureed soups – what is there not to like?
I know some people don’t like pureed soups. It reminds them of baby food.
Recently, I was visiting an old friend for dinner, where she made a nice carrot, sweet potato and orange soup which she also fed to her 1-year-old son. Suffice it to say, this kid had no taste! The hooting and screeching was incredible once he tried the soup, which my friend attributed to his aversion to garlic and onion. He was much happier with a macaroni salad, instead.
Not that I remember what baby food tastes like from my childhood, but simple ingredients can lead to a delicious soup. An old recipe of mine from university used 4 ingredients for a decadent butternut squash and roasted red pepper soup. I wonder if Baby T would like that soup (onion but no garlic!). :)
Sometimes, though, I want something a bit more edgy, a bit more complex.
Welcome this Carrot and Roasted Red Pepper Soup that I adapted from Color Me Vegan (original recipe also posted here). The name sounds similar to my old stand-by, and with roasted red pepper as a main ingredient, I knew I would like it. I just didn’t know I would love it. Thankfully, while the ingredient list is longer, it is just as easy to make once you’ve got everything assembled. This is an adult soup, though.
I modified the original recipe slightly, choosing to roast my own red peppers (easy and tastes better) while I chopped and cooked the first couple of ingredients. I substituted a large sweet potato for the potato and only used 1 cup of soy milk to get my desired consistency. I also omitted the cayenne, but a dash of red pepper flakes would have been a great addition.
The result was a complex, but still light and creamy soup. The sweetness from the roasted red peppers works well with the carrots, and the pureed sweet potato adds a creamy sweetness as well. I found the sherry to be a welcome flavour, and a great way to cook the vegetables without any oil. But the secret ingredient was the miso. It really added a depth of flavour that had you begging for more. Baby T may not want it, but if you are older, you will.
I had a few blunders in the kitchen last week, so much so that when I was hosting a dinner party at my apartment, I decided to forego new recipes and serve a tried-and-true quick and easy, tasty dish: Salmon Fillet Wrapped in Phyllo Pastry. Despite sounding incredibly French, I actually got the recipe from a wonderful Japanese cookbook, The Japanese Kitchen by Kimiko Barber. Barber explains that the phyllo dough is a substitute for yuba sheets, which can be hard to find in North America.
The trick for this kind of dish is to use thick pieces of salmon so that the fish cooks the same length of time it takes to bake the phyllo dough.
This salmon is incredibly tasty and great for a spiffy meal on a weekday as it bakes up quickly. I figured working with phyllo could be pretty fool-proof, but as I learned, not when you forget to thaw it beforehand. We had the phyllo overtop the oven, hoping to thaw it faster, and still had to deal with holes as we were incredibly inpatient and ripped it apart. The holes can be easily hidden, though. We ended up eating dessert first (Cranberry Buckle with Vanilla Crumb), which stole the show, in my opinion.