Szechwan Green Beans and Shallots



Szechwan Broccoli and Shallots

Okay, I know the title of this post is a little misleading because these don't look like green beans and they're not but I really wanted to try this recipe from Robin Robertson's new book Party Vegan and the closest thing I had in my fridge was broccoli. This book has been topping my pile of must read library books for a few weeks now and with so much going on around here, I have not had time to do this lovely book justice. I plan on buying myself a copy when the budget allows because it's chock full of delicious sounding recipes that are right up my alley. She is hands down my favourite cookbook author - I think our palates are super simpatico because whenever I read her recipes, I find myself drooling and inspired to get into the kitchen.

This recipe is pretty simple but as usual I was missing another ingredient, this time for the sauce. Dry cooking sherry is not something I usually stock in my pantry although I do come across it occasionally in recipes. It's one of those things I never remember to buy so instead I substituted a combination of rice vinegar and agave nectar. The recipe only calls for one teaspoon and hopefully it didn't completely alter the intended flavours of the dish.  My husband said he thought the sauce was very balanced with a nice amount of spiciness.   Because I replaced the beans with broccoli and also added tofu to make it a one pot meal, I should have doubled the sauce but it was a easy to prepare, flavourful and very reminiscent of the traditional Szechwan sauces I've eaten in Chinese restaurants.  I will definitely make it again with just beans next time.   

Cauliflower and Potatoes with Spices



Cauliflower and Potatoes with Spices

I borrowed The Asian Vegan Kitchen from the library and fell in love.  There are about 30 pages of photos in the centre of the book and I want to make every single recipe.  I decided to do an Indian Inspired Sunday brunch today starting with the Cauliflower and Potato with Spices recipe on page 18.  I also made up my own lentils in a tomato/cashew sauce which was delicious but I will post the recipe for that later. 

The potato and cauliflower dish is what they call a dry dish.  I don't always have fabulous results with this type of recipe and I'm definitely a sauce freak.  You basically fry the spices and ginger in a bit of oil and then add the potatoes and cauliflower with a couple of tablespoons of water and let them steam or cook in their own juices.  I was missing two of the spices; mango powder and asafetida so I'm not sure how those missing flavours would have affected the outcome but my husband and I both give this dish a 3 out of 5.  The cauliflower was a little soft and the texture of the potatoes a bit weird for lack of a better word.  I have a feeling I may enjoy this more tomorrow as leftovers. 
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My friend Kathryn over at The Hedgehog in the Kitchen has been having fun trying recipes from The Peaceful Palate and this week cooked up Pasta with Peanut Sauce.   Looks yummy Kathryn!

Lemony Roasted Potatoes

I've been cooking a lot of comforting and familiar foods lately because a friend and I are committed to not eating any refined sugar for about 6 weeks.  We hope to gain control over the sugar beast and once the 6 weeks are up, strictly limit intake to small amounts.  I gorged myself on far too many cookies, scones, and other treats.  My body and mood definitely took a beating from too much sugar and some repair work is in order.   

Lemony Roasted Potatoes


Now that the holidays are over, my other friend and fellow blogger Kathryn and I are back to cooking something new once a week.  I received my own copy of Veganomicon for Christmas and this week decided to make the scrumptious sounding Lemony Roasted Potatoes on page 109.  

Prep was easy, just peel and slice the potatoes into wedges.  Combine the sauce ingredients which were all things I had in my pantry - lemon, oregano, tomato paste, veggie stock, garlic, salt and pepper.  The potatoes are roasted in a covered casserole and require stirring throughout the cooking process.  The potatoes were tender with an extremely intense, lemony flavour.  You must be a lemon lover to enjoy these, my husband really loved them.  In order to balance the acidity of this dish I made a big green salad with a creamy, slighty sweet dressing and it was perfect. 

Kathryn over at The Hedgehog in the Kitchen also made a recipe from Veganomicon - Applesauce Cake.  I think that sounds like the perfect dessert to accompany my dinner.   It's too bad she lives thousands of miles way!

Classic Broccoli Quiche on Christmas Morning

I'm up before the birds today wrapping a few gifts, stuffing my daughter's stocking and browsing through my cookbooks looking for some inspiration.  Traditionally on Christmas morning my mother always made Quiche Lorraine, my Irish grandmother would bake current scones and we would sip mimosas as we tore into our gifts.  The quiche was something I always looked forward to so this morning I decided to try Classic Broccoli Quiche from Vegan Brunch and start a new tradition - one that doesn't involve bacon and processed gruyere cheese. 

I was a little doubtful as I blended the cashews and tofu together.  The filling seemed a little on the crumbly side instead of creamy or smooth.  I added a tablespoon or two of soy milk to the mixture as it pulsed away and that seemed to help a bit.  Once everything was combined I began to pack it into the pie shell.  I wasn't sure it would fit but thankfully, because the filling was not runny, I was able to dome it up in the centre and get the entire amount in.  Unfortunately I had no cherry tomatoes or strips of red pepper on hand to decorate the top and make it look pretty. 

So, for the taste test; the thyme, tarragon, turmeric and broccoli proved to be a really nice flavour combination.  My problem was with the texture.   Not creamy enough, a little too dry and cumbly.  I think using silken tofu instead of regular tofu would solve this problem easily.  I am going to make it again or one of the other quiche or frittata recipes in the book with this substitution and see if it makes a difference.  I guess I have a little more experimenting to do before our new holiday traditions are decided upon.  :-)   


Classic Broccoli Quiche



Cauliflower Poppers

I'm not usually inspired by this particular vegetable and so was searching for something to do with half a large head of cauliflower.  I came across something called Cauliflower poppers that appeared to be simple, fast and tasty.  I've combined a couple of different recipes from the web and am very pleased with the results.  We were out of lemons so instead I substituted 1/2 teaspoon of vinegar with my fingers crossed that it wouldn't affect the flavour too much.  Also, because I added 1/4 cup of nutritional yeast, the mixture was a little thick so I thinned it out with some water. 

My four year old's reaction when she tasted this, "Mmmm, I want it".  She has never eaten cauliflower in her life, need I say more?  For some reason I was expecting the cauliflower to be crispier (the popper in the name perhaps) but the texture was soft like roasted vegetables usually are and the flavour is outstanding!   Definitely my favourite way to eat this unassuming veggie yet. 

2 tablespoons olive oil

1 tablespoon dijon mustard
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup of nutritional yeast
1 tablespoon lemon juice or 1/2 teaspoon vinegar
2 tablespoons water

Preheat the oven to 400 degrees.  Separate the cauliflower into bite-sized florets.


Whisk together the remaining ingredients and toss with the cauliflower, then bake for 40 minutes, stirring once about halfway through the cooking time.  

Enjoy!


Cauliflower Poppers



Samosa Mashed Potato Pancakes

Hey everyone!  I'm back and cooking in my new home.  It's so exciting to have a new(ish) kitchen to work in with adequate cupboard space and a longer countertop.  I'm still finding my groove with this different layout but it's awesome that more than one person can actually be present in the kitchen with me and not get in my way.  I was chatting with some friends over on Goodreads the other day about how yummy potatoes are in just about every way.  The conversation inspired me to try a recipe that would use up some mashed potatoes I had sitting in the fridge.  Samosa Mashed Potato Pancakes from Vegan Brunch.    Doesn't that sound good?  I thought so too.  I love Indian inspired dishes so I was really looking forward to a savoury breakfast.

The first step in the recipe was to pop mustard seeds in hot oil for a few minutes and then continue sauteeing more seasonings such as ginger, garlic, cumin, carrots and onion.  I wasn't sure if the mustard seeds were supposed to turn black (mind did) and was concerned about how they would flavour the dish but I needn't have worried, I couldn't detect any bitterness or burnt flavour in the final product.  Half way through, I discovered there was no flour in the house but decided to go ahead with the recipe with the hope that everything would hold together in the pan.  They were a little on the wet side but the flavour was fantastic.   Next time I make them I'm sure we will enjoy more cohesive pancakes with all the same great flavour.


Samosa Mashed Potato Pancakes in the mixing bowl



Samosa Mashed Potato Pancakes in the pan!


My amazing friend Kathryn over at The Hedgehog in the Kitchen recently celebrated a birthday and her sister Ann whipped up a batch of Wheat Free Chocolate Chip Cookies from Veganomicon.   I haven't tried that recipe yet but they look and sound great!  I'm always looking for new chocolate chip recipes to try so thanks for posting about these.      

I look forward to getting back in my cooking groove and the challenge goes on!

Asparagus with Peanut-flavoured Tofu Dressing

Japan has been on my mind lately and I was determined to cook something from a library book I have home called The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan.    I woke up early this morning to prepare a simple and intriguing dish called Asparagus and Hijiki with White Vinegar Dressing.  I was SURE I had two packages of dried hijiki in my pantry but when I went to look for them all I could find was wakame seaweed.   Arrgh!   So I frantically pawed through the book for some other way to use the lovely and slender asparagus all steamed and ready to go.  I hit upon a salad recipe with a Peanut-flavoured Tofu Dressing and thought that might do.  And then my next challenge presented itself.  I had no silken tofu for the dressing because the package in my fridge had expired.  Darn, darn and triple darn.  The recipe said that silken tofu was "preferred" but not required so I cut up some regular firm tofu and attempted to blend it together with the remaining ingredients.   I'm telling you this story so if you ever try to make salad dressing with regular tofu you don't, unless there is quite a bit of liquid involved.  Out the window went the specified amounts of lemon juice, vinegar and maple syrup.  It was necessary to splash in at least a few extra tablespoons of various liquids along with uncalled for ingredients before the blender would even function!  

So here is my final product.  Some simple steamed asparagus with a peanut-flavoured tofu dressing.  The dressing was still a little goopy and I'm still on the fence about this particular flavour combination but since I love asparagus it wasn't a bad breakfast.  Better luck next week Lee.  I'm not going to write out the ingredients to this mess unless someone begs me.

My friend Kathryn in California seems to have had more success this week with her offering of sauteed kale.  Go and check it out!    I love, love, love kale so am always happy to find new ways to cook and serve it.  Thanks Kathryn!

Creamy Broccoli Dal

Well the fall weather had definitely arrived in Canada.  From a sticky, hot and humid summer we have been plunged quite rapidly into autum.  I love the cool fall weather because it's the perfect time to start experimenting with warm pots of soup and cranking up the oven for baked treats.  Mind you, the hot weather doesn't stop me from baking but it's certainly more enjoyable now.  This week for the cooking challenge I decided to make a soup recipe I've had my eye on for quite a while.  It's called Creamy Broccoli Dal from one of my favourite cookbooks - Vegan YumYum by Lauren Ulm.  It's a delicious combination of finely chopped broccoli and onion with red lentils and Indian spices such as mustard and cumin seeds.  At the end soy milk, turmeric and a bit of lemon juice are added in.  This photo doesn't do it justice but the turmeric gives it a lovely colour.  I ate a bowl of this after eating a plate of spicy noodles and amazingly was still able to appreciate the flavours.  Highly recommended!

Creamy Broccoli Dal

My friends Kathryn and Jeannette have their hands full this week with other projects.  I look forward to seeing what they make for next week's challenge.

Aloo Gobi - Vegan Cooking Challenge

When I announced early this afternoon that I had to devote some time to browsing through my cookbooks in order to find a recipe for my weekly cooking challenge, there was a sudden flurry of activity in our little kitchen.   My four year old daughter suddenly decided that she would also be participating and proceeded to order her dad to remove certain items from the fridge and assist her with her creation.  I was amazed at the speed with which she put together her dish.  A beautiful sweet red pepper stuffed with leftover, cooked quinoa and topped with broccoli and cauliflower flowerets.  It's so cute, take a look!  I'm very impressed with her creativity and this is the first time she's ever attempted to make anything. 

My entry this week is Aloo Gobi, a curried cauliflower and potato dish using a recipe from The Vegan Table by Colleen Patrick-Goudreau.   My husband keeps buying cauliflowers and this morning I found two mouldering away in the produce drawer that sticks shut, so I decided something needed to be done with at least one of them.   I sauteed ginger and cumin seeds in canlola oil then added the potatoes, cauliflower and tomato along with water, turmeric, coriander, a bit of brown sugar and salt.   Pop the lid on and let the vegetables cook.   I left it simmer longer than recipe called for because I wanted the flavours to really meld.  We didn't mind that the cauliflower sort of disintegrated because the sauce was great. 

Aloo Gobi before it cooks down.

Aloo Gobi

This week my friend Kathryn will be joining us for the first time.  Kathryn is transitioning to veganism and has prepared Auntie Bonnie's Curried Apple Soup from the book How it all Vegan! by Tanya Barnard and Sarah Kramer.   You will find her challenge post here on her newly christened blog The Hedgehog in the Kitchen.  Isn't that the most adorable name for a blog?  I love it!  

And last but not least, it looks like Jeannette has delved into the fabulous Veganomicon for her cooking adventure this week.  She also made a soup and one that I have been curious about so I'm happy to hear the results.  Jeannette says:  

This was a busy weekend for me, but I had lots of veggies in the fridge, so I had to cook! I chose to prepare Spicy Peanut and Eggplant Soup from Veganomicon.  It was a bit of work, chopping and coordinating, but it was worth it! This is a yummy soup! The mild spiciness is a good counterpoint to the peanut butter. The eggplant was soft, and did not dominate the soup. (I did not brine the eggplant as instructed in the recipe. I skipped that step.) My peanut butter was nice and chunky, and the beans were still a bit crisp, so the soup's texture was enjoyable,too. I left out the cilantro (no surprise). I will definitely make this again!