blinknoodle's Profile
creamy-style vegan salad dressing suggestions?
I really like this dressing - creamy from tahini:
http://www.choosingraw.com/balsamic-tahini-dressing/
Cooking for the Week
I have adopted the cook on the weekend for the week strategy. Vegan meals lend really well to leftovers that can last that long and oftentimes taste better once the flavours have melded.
Good ideas are soups, stews and curries...
Make a batch of grain (rice, quinoa, etc) for the week
Make a salad dressing that you add to greens and veggies
I usually make 2-3 meals for the week.
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Vegetarian and Vegan Cookbooks
I eat vegan, but have tons of non-vegan cookbooks from my pre-vegan days.
My Top Ten cookbooks are:
1. Radiant Health, Inner Wealth by Tess Challis {vegan}
My kitchen was revolutionized when I discovered Tess’ cookbooks. Fresh, flavourful food without too much fuss. I have cooked so many of the recipes from her 3 cookbooks, and I have maybe had like 1-2 recipes I didn't care for.
2. The Two Week Wellness Solution by Tess Challis {vegan}
3. Radiance 4 Life by Tess Challis {vegan}
4. Appetite for Reduction by Isa Chandra Moskowitz {vegan}
I go through periods where I love this cookbook and then I set it down for a while. Not all recipes have been winners, but most have been great and healthy.
5. Love Soup by Anna Thomas {vegetarian}
It is no secret that I love soup and I love Love Soup by Anna Thomas. All of the soups have been real gems, flavourful and healthy. However, one draw-back is that the recipes are usually pretty long and dirty a lot of dishes.
6. For the Love of Food by Denis Cotter {vegetarian}
I peruse this cookbook more than I cook from it because while all the recipes are mouth-watering, they typically include multiple steps for one dish. When I do bust them out, though, the recipes have been nice.
7. Olive Trees and Honey by Gil Marks {vegetarian}
This is a collection of Jewish recipes from around the world. What I love about this vegetarian cookbook is that there are plenty of variations with each recipe. Swapping a single spice will transfer a dish from an Indian version to a Syrian delicacy.
8. 660 Curries by Raghavan Iyers {meat dishes included but lots of veg*n}
This is one daunting of a cookbook but when we tackle it, the results have been great. It is also one reason we have a large collection of spices and beans.
9. Rebar by Audrey Alsterburg and Wanda Urbanowicz {vegetarian}
This cookbook has phenomenal soups and salads. Every time I pick it up there is another recipe I bookmark. The long ingredient lists can be daunting but definitely worthwhile.
10. Plenty by Yotam Ottolenghi {vegetarian}
Master of combining new ingredients, this is a great way to try something you have likely never thought of before. A lot of his recipes have been previously published through his column at The Guardian.
Honourable mentions to some more recent acquisitions:
1000 Indian Recipes {meat included, mostly vegetarian but many vegan dishes}
Bean by Bean {meat included, mostly vegetarian but many vegan dishes}
River Cottage Veg Every Day {vegetarian}
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Favorite Recipes from 660 Curries?
I recently made Cumin-Scented Pigeon Peas with Mango with the Sesame-Flavoured Blend with Peanuts and Coconut (Maharashtrian Garam Masala) and it was fantastic. The garam masala is important since it is so different (coconut, peanut, sesame). I also really liked the Plantains and Cabbage with Pigeon Peas. The Toasted Split Green Lentils with Spinach was also quite different (in a good way) with fennel and cloves.
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Got some new oils--Avocado and Mustard Seed
I like the mustard oil in the Nepalese Dal Bhat from Mangoes and Curry Leaves, if that helps! Not sure about the health warnings about the mustard oil, though. I don't plan to restock my cupboard once we finish our bottle.
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Vegetarian Beet and cabbage borscht
Rebar also has a great recipe for a vegetarian borscht.
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Cocoa nibs - more than just bitter crunch?
You could always try your hand at a larabar recipe - use a food processor to blend together dates + nuts + cocoa powder + cocoa nibs.
My personal favourite is a combination of dates, cashews, almonds, rolled oats, maca (optional but so good!), vanilla, agave, salt and cacao nibs. The cocoa nibs are there more as a textural contrast, reminiscent of chocolate chips.
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Butternut squash!
Butternut used to be my go-to squash mainly because it was so easy to peel.... Then I discovered kabocha and there has been no turning back!
For the uber simple, I love roasting kabocha wedges (no need to peel) at 425F for 30 minutes, flipping once, with some hazelnut oil, and salt and pepper. For a simple sandwich, I like to wrap it in a collard leaf with cucumber and avocado. I know it sounds so weird, but it is so good!!!
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amazing salad or salad dressing made with fresh basil?
lightly steamed asparagus + strawberries + basil leaves + baby greens + good quality balsamic vinegar. add edamame if you want a meal-like salad.
you can also make a lovely dressing with avocado + olive oil + lemon juice + garlic + salt + basil in a blender
toor dal recipes?
I really enjoy toor dal with coconut curries. There is a wonderful Plantain, Cabbage and Coconut Curry with Split Pigeon Peas in 660 Curries. I also like Aarti’s Indian Summer Stew from the Food Network.
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Searching for (ethnic) vegetable-based recipes
You might really enjoy Olive Trees and Honey by Gil Marks, which has vegetarian recipes from around the world. I like it because it includes a lot of different variations for each recipe.
I also cook international vegan cuisine on a daily basis and just compiled a list of my favourite cookbooks on my blog. Not all cookbooks are international but it might help you find inspiration!
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Green cardamom What can I do with it ?
For a savoury use, I use cardamom to flavour curries all the time.
When rhubarb comes into season, I also highly recommend baked rhubarb and apples with Earl Grey Tea, cardamom, and orange zest. The flavours just work so well together.
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Melissa Clark's Cook This Now - Cookbook report
Fragrant lentil rice soup with spinach and crispy onions
Very nice soup.. comforting with the savoury spices as the lentils melt away. Used medium-grain brown rice with good results. Made my own caramelized onions instead of following her directions for the crispy onions.
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Split pea suggestions?
I adore split peas, although I am partial to the yellow variety.
I love Ethiopian Kik Alicha which is a mild split pea puree. The recipe in Olive Trees and Honey is a great recipe. I also recently made a delicious Ethiopian Split Pea and Kabocha Squash Stew with Collards.
There is also a Greek split pea puree but have yet to try it.
You can always go Indian with a split pea dal. I like one with lime and ginger.
I also like the Iraqi pomegranate soup that uses split peas (and rice) as the base.
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Bean Cookbook recommendations
I also recommend Bean By Bean. It is mainly vegetarian but there are meat and vegan options, too. I've made one dish so far (the broccoli, bok choy and edamame skillet) that was very simple and very good. The other recipes are all very tempting, with an international feel and lots of variations are offered.
Rancho Gordo also has a nice bean cookbook which leans more towards the meat side.
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Need a garnish/topping for my squash soup
What about crispy shallots or onions?
Roasted chickpeas?
I always thought pepitas were pumpkin seeds (not sunflower seeds) but both could work, too!
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A few questions about tamarind paste
I keep my tamarind pulp in the pantry but my tamarind concentrate in the fridge.
My favourite ways to use tamarind (other than pad thai):
Madhur Jaffrey's Chickpeas and Chana dal Cooked Together in a Tamarind-Mint Sauce
Veganomicon's Tamarind Lentils
Tamarind Chutney (great with red lentils and spinach)
you could also try making a tamarind-based barbecue sauce
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Kale Preparation
Another vote for massaged kale. My favourite dressing is heavy on fresh lemon juice with some salt and garlic and a smidge of olive oil. It really doesn't need anything more (I prefer this to an avocado dressing). I recently made a fabulous salad with massaged kale with a lemon vinaigrette, pomegranate arils and garlic-roasted butternut squash. It was a hit over the holidays.
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Anyone have a company worfhy fish stew recipe without any shellfish?
I realize this is an old post but one of my favourite fish stews is Simply Recipe's Brazilian Moqueca.
http://simplyrecipes.com/recipes/moqueca_-_brazilian_fish_stew/
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Birthday Cake w/ Pistachios
FYI, I've made this cake before too, with the increased pistachios. The cake was subtly flavoured but our biggest problem was with the chocolate ganache. It didn't spread well and when it did it was streaky. Everyone still liked it but we were cursing as we made it.
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super-delicious, super-flavourful broccoli recipe?
My favourite way to use broccoli is in a Creamy Broccoli Dal by Vegan Yum Yum. You can't really taste the broccoli because it is pureed, but the dal is so flavourful since there's cumin, mustard seeds, garam masala, etc.
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Need help with menu- Vegan mom, picky dad...
You could try Earth Balance margarine instead of butter.
Restaurant Wedding in Toronto for 140-160 people
Not really rustic but have you looked at Mildred's Temple Kitchen?
Need help with menu- Vegan mom, picky dad...
Personally, I think it is best for everyone to enjoy the same meal instead of having you go through the bugger of making separate sides, etc. Both of the following meals are tasty and quick to make but look impressive. :)
My suggestion would be to make a vegan version of Smitten Kitchen's Mushroom Bourguignon. Familiar, delicious yet quite glamorous.
Chickpea picatta by Post Punk Kitchen could also work overtop mashed potatoes.
Sauerkraut minus the wine
I've seen Bubbie's sauerkraut (no wine) at Ambrosia, The Big Carrot and Better Bulk.
http://www.bubbies.com/prod_sauerkraut.shtml
Sunny Food Mart
This is my favourite grocery store in Toronto. I find the produce MUCH better than Bestwin. Even their discounted produce looks quite reasonable.
I love how they cover so many ethnic ingredients - I can find Turkish red pepper paste, Korean chili powder, Filipino coconut vinegar and Indian naan all at one store! They have oodles of beans, including all sorts of Indian varieties as well as Turkish dermason beans (haven't found those elsewhere).
My only complaint is that typical "North American" groceries are bit more pricy (aka milk and soy milk). I can't comment on their meat, fish or bakery sections, though.
Blessed with TWO fresh pineapples. Any idea of what to do with them?
Some other suggestions:
1- grill the pineapple after marinading it in sugar, lime juice and chili flakes
2- fresh thai salad with other tropical fruit, spinach and a sesame/lime/cilantro dressing
3- Hawaiian red pepper and pineapple stirfry
4- Caribbean black beans and pineapple
5- Caribbean sweet potato curry with coconut and pineapple
6- Sri Lankan pineapple curry
The curries would freeze well
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Anasazi Beans!
I like anasazi beans! They cook up quickly despite their large size. I find them sweet and creamy compared to other red kidney beans and pinto beans. I have a skillet-toasted corn, tomato and anasazi bean salad that I like. It uses a balsamic vinaigrette with some chili flakes.
need some new ideas for savoury vegetarian sandwich fillings & toast toppings, beyond peanut butter, hummus and cheese
Lots of great ideas!
I also like a nice roasted garlic and artichoke dip. Pair it with some tofu, red pepper and spinach!
You could also cook up a thick lentil dal and use that to smear sandwiches.
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