Convictions, Confessions, Contradictions, Conundrums

To commence my macrobiotic studies, I’ve been re-reading The Hip Chick’s Guide to Macrobiotics and really focusing on my deepest internal cues, noticing how I feel after consuming certain foods versus others, intuiting the balance of yin and yang within me, and all that Taoist jazz—and I love it! Japanese cuisine and I are like lifelong best friends, and I am eager to learn more about it in time. I interlibrary-loaned several macrobiotic cookbooks early last week, so hopefully, some will start arriving soon.

In the meantime, I’m here to discuss my findings thus far:

1) Concerning the balance of yin and yang—salt is very yang, and sugar, very yin. Essentially, when you consume too much of one, your body’s intuition urges you to consume an equal amount of the other, in order to return yourself to that critical internal balance. Oh, lordy lou, is this ever true! Yesterday, I indulged in a sweet treat for the first time in a while, and after the initial period of craving more sweets (damn you, oh cruel sugar!), I found myself really wanting salt, which led to a bit too much shoyu at lunch, and by the end of the day, I felt swollen and dehydrated. I chugged a bunch of water before bed and feel back to normal this morning.

2) I will never, ever, ever underestimate whole grains again—and by whole grains, I mean the grain itself, not whole grain flours, breads, pastas, etc. This weekend, I consumed a fair amount of sprouted grain bread at home and then a generous serving of roti at an Indian restaurant, and yesterday, I found myself strangely constipated (which, for me, is pretty much unheard of, as I’ve discussed in my posts about colonics). And then I realized why—bread. Bread and I have a rocky relationship: I love it to death, but my digestive system doesn’t.

3) If I never ate dessert again, I probably wouldn’t care. Scout’s honor! Savory foods are truly what I crave. Even chocolate is—le gasp!—steadily losing its luster! And oatmeal with fruit? Sort of blah compared to steamed greens, beans, and rice. This is a HUGE shift! Again, I’m assuming my body is finding its natural balance. I just hope I don’t fall out of love with oatmeal . . . that would be a tragedy.

4) A lot of people, omnivores and herbivores alike, have asked me if I ever crave meat, dairy, eggs, etc., to which I’ve always replied with an honest “no” . . . but this last week, I’ve been strangely craving salmon. No other animal product, not even another type of fish—just salmon! And why? I’ve no idea. I remember frequently enjoying salmon at Japanese restaurants. Part of me is absolutely appalled and even a little ashamed that such thoughts are swirling around in my head and conscience. I realize I could be craving far worse things, like a fast-food hamburger or a rack of ribs, and nutritionally speaking, salmon (wild and organic, of course) is quite healthy. However, fish are sentient beings, too, and I would likely feel horribly guilty if I ate one again (plus, the smell/taste might gross me out now, too) . . . and yet, I can shake neither the craving nor the matter-of-fact knowledge that, vegan or not, salmon is a healthy supplement to any diet. This is truly a conundrum! Any insight and/or advice would be very, very much appreciated.

~~~~~

I’m also here today to share a recipe that I took to a potluck last weekend. I’ve made it several times before, and the husband deems it one of my top 5 recipes. Indeed, it received rave reviews by my fellow potluckers, so I decided not to hesitate in sharing it here, too.

Click here if you’re looking to find the ingredients below at a discounted price to make the Indian Baked Lentil Casserole.

Indian Baked Lentil Casserole

Adapted from this recipe

Serves 6-8

Ingredients

1-1/4 cups brown or green lentils

1 vegan bouillon cube

1 medium onion, diced

2 carrots, finely chopped or shredded

2 celery stalks, finely chopped

3-4 garlic cloves, minced

1 Tbs. finely minced gingerroot

1-1/2 tsp. garam masala

Salt & pepper, to taste

1-1/2 cups cooked brown rice

½ cup dried apricots, coarsely snipped

¼ cup raisins

½ cup mango chutney

1 mango, peeled and chopped

1 red bellpepper, chopped

¼ cup roasted pecans, coarsely chopped

¼ cup whole almonds, coarsely chopped

½ cup chopped cilantro

Directions

1. In a large pot, bring 2 cups of water, lentils, and bouillon cube to a boil. Reduce to a simmer, and cook for about 20 minutes, or until liquid is completely absorbed. Set aside.
2. Preheat oven to 350˚ F. In a skillet, sauté onion, celery, carrots, garlic, and ginger for 2-3 minutes, or until onion is translucent. Stir in garam masala, salt, and pepper and cook another minute before removing from heat.
3. In the large pot of lentils, add the veggie mix, rice, apricots and raisins, and ¼ cup of the mango chutney. Stir very well to combine, then transfer to a greased 9×9 baking pan. Press everything down very firmly with a spatula or the back of a spoon—this will help the casserole maintain its shape better when it’s served later (though it does still tend to fall apart, which is why it’s a casserole, not a loaf!). Bake in the oven for 20 minutes.
4. Meanwhile, combine remaining chutney, mango, bellpepper, and 2-3 Tbs. water or vegetable broth in a small bowl. Once the casserole has baked that initial 20 minutes, remove from oven and pour this sauce evenly on top. Add chopped pecans, then bake another 10 minutes. Garnish with fresh cilantro, and serve hot.

What I Ate Two Wednesdays Ago (23)

I’m crazy busy again—why do you think I call my blog Vegan on the Go-Go? That’s my excuse for not snapping photos of today’s eats. Plus, tonight, I’m trying my hand at sprouted grain bread! In fact, it’s baking in the oven right now! Dear readers, you can expect a tutorial in the not-too-distant future.

Nevertheless, I love participating in Jenn’s weekly foodie fiestas, so I just had to write a post to contribute! Today’s recipes are from two WIAW’s ago, and they’re definitely all about the veggies!

Creamy, Dreamy Apple Aloo Gobi

A fun twist on traditional aloo gobi.

Serves 6-8

Ingredients

2 Tbs. cooking oil

1 Tbs. brown or black mustard seeds

1 Tbs. cumin seeds

1 Tbs. coriander seeds

1 Tbs. cardamom seeds

3 cardamom pods, crushed

2-3 cinnamon sticks

1 tsp. cracked black pepper

2-inch piece of ginger root, peeled and cut into ½-inch matchsticks

5-6 garlic cloves, minced

1 large onion, diced

1 Tbs. ground coriander

1 Tbs. turmeric

1 Tbs. fenugreek powder

1 tsp. ground cinnamon

2 large baking potatoes, chopped into bite-size pieces

2 large sweet potatoes, chopped into bite-size pieces

1 head of cauliflower, separated into florets

2 red apples, chopped

2 cups cooked chickpeas

½ cup raisins

1 14-oz. can coconut milk (I prefer full fat, but lite works, too)

1 vegan bouillon cube

1 tsp. salt

Chopped cilantro, for garnish

Directions

1. In a large pot, heat oil until it begins to smoke, then add all the seeds, cardamom pods, cinnamon sticks, and black pepper. Cover the pot, and allow the spices to pop and simmer for a couple minutes.
2. Add ginger, garlic, and onion to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.
3. Next, add turmeric, fenugreek powder, and cinnamon, again stirring well and cooking for another minute before adding potatoes, cauliflower, apples, chickpeas, raisins, coconut milk, the bouillon cube, and salt. Bring to a boil, reduce to a simmer, and cook slowly for about 45-50 minutes, or until the potatoes are tender. Sprinkle with a pinch of salt to accentuate the flavors, and serve hot over brown basmati rice, garnished with cilantro.

Sweet & Spicy South American Stir-fry

Inspired by Kashi’s Black Bean Mango & Mayan Harvest Bake frozen entrées

Serves 1 hearty appetite

Ingredients

1-2 garlic cloves, minced

½ small onion

1 tsp. cumin

½ tsp. ground coriander

¼ tsp. chili powder

¼ tsp. cinnamon

Sprinkle of cayenne or red pepper flakes, to taste

½ cup bellpepper (fresh or frozen) slices

½ cup cooked winter squash, cut into bite-size pieces (I used butternut)

½ cup cooked black beans

½ cup sweet corn kernels

¼ cup chopped fresh mango

1-2 tsp. lime juice

Salt & pepper, to taste

Chopped fresh cilantro, to garnish

Pumpkin seeds, to garnish

Mango chutney, to garnish

Directions

1. Heat 1 tsp. oil in a skillet. Sauté garlic and onion for 1-2 minutes, or until translucent.
2. Add spices, stirring well to coat the onion, followed by the bellpepper, squash, beans, corn, and mango. Cook for 1-2 more minutes, or until peppers are just tender. Drizzle with lime juice and add salt & pepper, to taste. Serve garnished with cilantro, pumpkin seeds, and a dollop of mango chutney as desired.

Perfect served with millet (pictured here), polenta, or amaranth.

What I Ate Wednesday (21): Snack Attack!

In January, I experimented with eating 3 square meals a day, with perhaps one small snack if necessary. For a while, this worked well . . . but sometimes, especially later in the month, I found myself consistently getting rather peckish in between meals. At first, I attempted to ignore these hunger pangs and just wait for my next meal; however, this caused me to a) eat much larger quantities of food in one sitting than my tummy can handle, thus resulting in bloating, and to b) shove the food into my mouth with such haste and gusto that it really didn’t satisfy me on that necessary psychological level. Or, I didn’t snack all day, which caused me to be super-hangry at night, which led to consuming most of my calories in the evening, which led to a rumbling tummy and poor digestion throughout the night, which led to . . . you get the picture.

So, I’ve decided to at least temporarily re-introduce snacking into my diet—100- to 200-calorie noshes that will appease my appetite between meals, especially during my long afternoons. Some days, my schedule requires me to eat an early lunch at 11, so in order to survive until dinner at 6 or 7, it’s an absolute MUST that I re-fuel, or else I’m one crabby lady, complete with headaches, stomach cramps, and an inability to concentrate on my studies.

So, today, on this beautiful Wednesday, I snacked, and it was glorious. A quick thanks to Jenn for being such a stellar WIAW hostess!

Breakfast & Morning Tea

Oatmeal with homemade almond milk, 1/2 apple, raisins, flaxseed, and PB on top.

I must admit, I’m looking forward to Spring and Summer—not only for the sunshine, warmth, butterflies, and blossoming flowers, but also for a larger variety of seasonal fruits to garnish my breakfasts with! I miss fresh strawberries, raspberries, plums, and especially peaches.

My ever-growing yearning for Spring inspired my choice of tea this morning, too: Spring Cherry Green Tea from The Republic of Tea.

 

[Source]

Mid-Morning Snack

A bright PINK smoothie--recipe to come on Friday!

About an hour & a half before lunch, my tummy felt quite empty, so I had a smoothie and . . . surprise! A couple homemade crackers, my newest culinary endeavor! Since I’ve started making my own almond milk, I have a lot of leftover pulp that I’m creatively re-using, for crackers, stirred into oatmeal, added to smoothies, you name it!

Lemon-Herb Almond Pulp Crackers

A couple quick notes about these crackers. First, don’t expect super crunchy crackers. These are crisp, but also a bit crumbly, too. I’m guessing it’s because I baked them in the oven rather than using a dehydrator—so if you have dehydrator, you’ll probably have better luck!

Makes as many crackers as you so desire!

Inspired by this recipe

Ingredients

2 Tbs. ground flaxseed + 6 Tbs. water

2 cups packed almond pulp*

2 Tbs. finely chopped fresh parsley

2 Tbs. finely chopped fresh basil

2-3 garlic cloves, finely mined

2 tsp. lemon zest

1 tsp. lemon juice

1 tsp. sea salt

1 tsp. cracked black pepper

*I’m not a raw food purist—I do roast the almonds I use to make almond milk because I think the flavour is better. Therefore, my pulp isn’t raw as well, so I can’t attest as to how raw pulp crackers will taste.

Directions

1. Whisk flaxseed and water in a small bowl, and put it in the fridge for at least 15—this is your flax “egg”.
2. Preheat oven to 300° F. In a bowl, combine pulp, herbs, garlic, lemon zest and juice, and salt & pepper, mixing together well. Add flax “egg”, and stir until a dough forms.
3. Line a baking sheet with parchment paper, and transfer the dough. Take a second piece of parchment paper, cover it, and using either a rolling pin or your hands, flatten the dough evenly on the sheet. Brush crackers with a little olive oil.
4. Bake in the oven for 30-40 minutes, watching very carefully and rotating the baking sheet every once in a while. When the crackers start turning a golden brown, turn off the oven and just let them sit inside until cool.

Sort of like pita chips . . .

Lunch

I wanted something other than a salad today, so I threw together a stir-fry in less than 10 minutes.

Lots of colour, lots of flavour! Recipe coming soon!

Post lunch: half an orange, 1 dried fig, some 77% dark chocolate from Chocolove.

Afternoon Snack

As a normal student, I rely on quick and easily-portable snacks that I can throw into my backpack without worrying about a potential mess. As an unconventional student, I make everything from scratch. Simultaneous solution: homemade protein granola bars. Recipe to come on Friday!

Dinner

Since I didn't have a salad for lunch, I decided to have a side salad with dinner--mixed greens, celery, Bragg's Seasoning + extra dill, Liquid Aminos, lemon juice, mustard, and cashews.

Brown basmati + Indian Aloo-Gobi, with a secret twist . . . recipe coming soon!

~~~

So, what did I think about snacking again? Well, to be honest, I’m torn. Part of me prefers not eating in between meals because it’s something of a chore and sometimes inconvenient; another part of me still believes that snacking has its place, but you can overdo it, too. I need opinions please!

Question: What do you think? Do you snack, or do you prefer 3 square meals a day?

What I Ate Wednesday (20): A Day in the Life

My life is über crazy right now, so my eats are simple, sweet, and to the point, nutritionally speaking. Part of me misses cooking regularly, but another part is also pleased how productive I’m being—this is my last semester as an undergrad, and I want to make the most of it! And of course, in order to sustain myself throughout these 16-hour days, I strive to fuel myself as effectively (and deliciously!) as possible.

So, here are yesterday’s eats. As always, thanks to Jenn for hosting the ever fun and fabulous WIAW trend!

Breakfast

Rolled oats with homemade almond milk, 2 Tbs. ground flaxseed, 1/3 cup frozen/thawed organic blueberries, salted pistachios, 2 dried figs, and some shredded coconut.

If you’re ridiculously busy, there’s no excuse to skip breakfast. On days when my schedule is packed, I rely on overnight oats so I can essentially jump out of bed, eat, get dressed, and dash out the door.

Lunch

A salad beast, an orange, and some 77% cocoa dark chocolate.

Brown lentils, wheatberries & speltberries, spinach, celery, carrot coins, cauliflower, parsley, scallions, dried cranberries, walnuts, liquid aminos, mustard, lemon juice, and gomashio.

Dinner

My husband and I went to the big city last night to see a musical, and since I’d received some e-coupons from Shahi Palace, our favourite Indian restaurant there, of course we decided to take advantage of not only a free order of samosa, but also a 25% discount on one of our meals.

All meals come with complimentary pappadum, cilantro chutney, and sweet-and-sour chutney. I didn't eat mine, since I knew I'd be indulging in a samosa, but I must say, the chutneys are smashing!

Finally sated the samosa craving that has been gnawing at me for months . . . now, I want to create my own samosa recipe!

For our main dishes, we split an order of baigan bharta and channa palak--and what's so wonderful is that, if you ask, the chef will eliminate dairy from the sauces. Yay for vegan-friendly restaurants!

And of course, we also split an order of roti! There was some white basmati rice, too, but I never eat it. Thankfully, roti fulfills my need for whole grains!

Today’s dinner, in stark contrast, was by no means complicated, nor was it as exciting as Indian cuisine (few things are), but in its own way, it was very satisfying.

Banana-Nut Butter Makeshift Manicotti

Serves 1 as a large snack or light meal, but you can make a bunch for cute appetizers!

Ingredients

2 oz. wholegrain lasagna noodles, cooked according to package directions & cooled

2 Tbs. nut butter of choice (I used classic PB, for nostalgic purposes)

1 small banana*

Alfalfa sprouts (optional)

*Apple or pear slices would also be delicious.

Directions

This is so simple: spread 1 Tbs. of the nut butter on one end of a cooked lasagna noodle. Add sprouts (if using), then cut the banana so it matches the height of the noodle’s short side. Roll up the noodle firmly, dabbing the end with a little water to help it stick. And there you have it!

The Game of Life

Well, I’m back . . . finally. Sorry for my absence, dear readers! Extreme busyness (which will be explained more fully shortly) and faulty/altogether nonexistent internet connections are to blame.

So, where do I begin?

Well, last Thursday, I experienced my first colonic—and all I can say is, I’m hooked! As far as I can gather, healthfoodie bloggers usually don’t shy away from the subject of poop, so I’ll share a few details for those who are interested. The hydrotherapist was SO nice and, of course, professional, and she guided me through the process very gently, explaining every step carefully and sharing naturopathic wisdom along the way. The most uncomfortable moment is, yes, when the tube is inserted, but that lasts only a couple seconds, and then, you hardly notice it.

She irrigated my colon 4 or 5 times, and each time, I could feel my stomach swell. I did get a little nauseous, but she assured me that this was normal, as the process stimulates the liver and helps release toxic bile—hence, the upset tummy. But upon each drain, the nausea subsided, and here’s the best part: you get to watch the contents of your colon drain through a clear tube. It’s truly fascinating! Listening to your body is important, too. Occasionally, whilst water was still flooding me, I would suddenly feel like I desperately needed to evacuate, at which point the hydrotherapist reversed the flow and large quantities of waste were discarded thereof. She was rather impressed by the results of my first session, attributing the treatment’s efficacy largely to my high-fiber, plant-based diet.

After the final draining, she removed the tube, and I relocated from the table to the bathroom connected to the room, where I released even more waste. And afterward—wow! I felt light and clean and rejuvenated, and I have noticed an improvement in both my digestion and my elimination, too.

So, there you have it—colonics 101. I scheduled another appointment for the 20^th, and I must say, I’m greatly looking forward to it. If you live in/near Omaha, schedule a session with Linda Mokos at Essential Body Therapies. You won’t regret it!

Feeling great after my colonic!

Afterward, I went to Whole Foods for an afternoon snack. From the salad bar, some beets, seaweed, and teriyaki tofu, accompanied by a whole wheat seedy roll (with millet, poppy seeds, and other goodies. 'Twas amazing!).

I also tried a KeVita probiotic drink (the Strawberry Açai Coconut flavour) to replenish the good bacteria in my colon after my session. It was okay, but not as good as kombucha, I must say.

That evening, my dearest soul-sister and I dined at McFoster’s Natural Kind Café, which was delicious as per usual!

I started with a bowl of miso soup with assorted veggies. It wasn't traditional Japanese--it was thicker, but it was just as tasty!

I enjoyed 1/2 an order of the Blackened Tempeh Dinner: organic tempeh marinated in sesame oil, tamari, ginger and garlic, then dusted with Cajun seasoning. Served with organic basmati rice, sautéed veggies and a blend of Herb Balsamic dressing and Bragg’s Liquid Aminos.

Both of us were very pleased with our meals! Laura, on the left, had never tried McFoster's before, and I was so pleased to introduce all its delicious glory to her.

And then, well, I have an exciting piece of news. On Friday, I got married! Yes, you read that correctly: my boyfriend of 2 years (and we’ve known each other for 3) and I tied the knot in a small, private ceremony at the local courthouse, surrounded with immediate family and close friends. It was such a happy event after all the tragedy of 2011.

Afterward, we enjoyed an Indian feast at Ayaan Indian Cuisine, which I’ve featured here a couple times before. I forgot to snap a photo of my meal—I was too excited and engulfed in conversation—but I enjoyed a plate of chana saag, bhindi masala, and, most importantly, fresh roti straight from the tandoor oven!

Since Friday, I’ve majorly cleaned my closet and my kitchen cabinets, rearranged the feng shui in our bedroom, and returned to university for my last semester as an undergrad! Where has the time gone, seriously? No matter—I’ve so many plans for my future, which, of course, includes Vegan on the Go-Go. So stay tuned, my foodie friends, I’ve a lot in store for you. And don’t worry, I promise I’ll start posting more recipes soon!

See you again tomorrow for WIAW!

Global Palate

Last night, my boyfriend and I went out on the town. After some afternoon thrift-shopping, we decided it was high time we fueled our tummies. We usually feast on Indian cuisine, but we wanted a break from curry, since we’d been eating the following dish for most of the week.

Root Vegetable Curry

Serves 8-12

Ingredients

2-3 Tbs. oil

1 Tbs. brown or black mustard seeds

1 Tbs. cumin seeds

1 Tbs. coriander seeds

1 Tbs. cardamom seeds

3 cardamom pods, crushed

2-3 cinnamon sticks

1 tsp. cracked black pepper

2-inch piece of ginger root, peeled and cut into ½-inch matchsticks

5 cloves of garlic, minced

1 large onion, diced

1 Tbs. turmeric

1 Tbs. fenugreek powder

1 14-oz can coconut milk (optional)

1 tsp. salt

4 carrots, coined

2 parsnips, coined

2 potatoes, cut into bite-sized pieces

1 head cauliflower, florets separated into bite-size pieces

1 medium butternut squash, cut into bite-size pieces

1 large rutabaga, cut into bite-size pieces

3 cups cooked garbanzo beans, or 2 15-oz. cans

½ cup raisins

Cashews, to serve

Mango chutney, to serve

Chopped fresh cilantro, to garnish

Directions

1. In a large pot, heat oil until it begins to smoke, then add all the seeds, cardamom pods, cinnamon sticks, and black pepper. Cover the pot, and allow the spices to pop and simmer for a couple minutes.
2. Add ginger, garlic, and onion to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.
3. Next, add turmeric, fenugreek powder and leaves, again stirring well and cooking for another minute before coconut milk (if using) and salt. Allow the mixture to boil down and thicken a bit. Add chopped vegetables, chickpeas, raisins, and enough water or veggie broth to cover everything. Stir very well to combine, making sure that EVERYTHING is coated with the curry mixture. Bring to a boil, then cover and allow to simmer for about 45 minutes or an hour, or until all veggies are tender and most of the liquid has been absorbed. Sprinkle with a pinch of salt to accentuate the spices, stir, and serve garnished with cashews, cilantro, and a dollop of mango chutney.

Delicious served alongside brown basmati rice or, as pictured here, whole wheat couscous.

So, instead of curry, we enjoyed a Lebanese feast! I’ve blogged about Sanaa’s 8^th Street Gourmet once before. Seriously, people, this is food AT ITS VERY BEST! Wow, I was blown away by last night’s buffet!

From top left, clockwise: green olive tapenade; swiss-chard barley pilaf; stewed cauliflower and potatoes; muhammara; tossed greens with walnuts, butternut squash, and tamarind dressing & topped with hummus; and eggplant monazalat, which is similar to moussaka, but has a creamy tahini sauce and pine nuts on top.

Recently, I made my own version of muhammara, and I was very pleasantly surprised to taste how similar mine was to Sanaa’s–almost spot on!

Muhammara

Most people don’t have access to pomegranate molasses, but just plain ol’ pomegranate arils work fine!

Ingredients

3 roasted red peppers (from a jar or roasted yourself)

2 cups roasted walnuts

1 average-sized pomegranate, arils removed and reserved*

3-4 garlic cloves

Salt & pepper, to taste

*Pomegranates can seem intimidating, but here’s a good tutorial.

Directions

Blend all ingredients in a food processor until chunky, not too smooth. Serve chilled.

Long Overdue

Happy December, everyone! Where has the year gone? Seriously, time is passing much, much, much too quickly for my liking. It seems like just yesterday that I started blogging—but no, it’s been seven whole months since Vegan on the Go-Go was born! Wow! I’ve had so much fun, and of course, I foresee many more months of vegan delights ahead.

In the meantime, I have several backlogged recipes still waiting to be posted, even after a month or two. I just can’t keep up! So, today’s post is dedicated to finally sharing two delicious meals from the far East.

Baingan Bharta

As I’ve mentioned time and time again, my boyfriend and I ADORE Indian food. Our favourite two dishes are chana palak/chana saag and baingan bharta, so once I finally mastered basic curry, I felt confident to attempt baingan bharta. “Baingan” is Hindi for eggplant, and “bharta” translates to any kind of mash, so this is, essentially, mashed eggplant with a lot of other goodies inside.

Serves 2 hearty appetites

Ingredients

1 small eggplant

2 tsp. oil

1 tsp. brown or black mustard seeds

1 tsp. cumin seeds

1 tsp. coriander seeds

1 tsp. cardamom seeds

2 cardamom pods, crushed

¼ tsp. cracked black pepper

2-inch piece of ginger root, peeled and cut into ½-inch matchsticks

2 garlic cloves, minced

½ onion, diced

1 tsp. ground coriander

1 tsp. ground cumin

½ 14-oz. can diced tomatoes

1 cup green peas

¼ cup finely chopped cilantro

1 tsp. salt

Directions

1. Halve the eggplant lengthwise, and place the halves face up. Sprinkle generously with salt and let sit for at least 30 minutes. Preheat oven to 400˚ F. Rinse eggplant thoroughly, then roast on a baking sheet for 20-30 minutes, or until flesh is very soft. Allow to cool, and cut into bite-sized pieces.
2. In a large pot, heat oil until it begins to smoke, then add all the seeds, cardamom pods, and black pepper. Cover the pot, and allow the spices to pop and simmer for a couple minutes. Watch carefully, or else the seeds will burn!
3. Add ginger, garlic, and onion to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.
4. Next, add coriander and cumin, again stirring well and cooking for another minute before adding tomatoes and eggplant pieces. Using a fork, mash the eggplant a bit, until the consistency is almost like a purée, but not as smooth, of course.
5. Finally, stir in green peas and cilantro. Stir, sprinkle with salt, and serve hot, alongside brown basmati rice and tandoori roti.

A while ago, I posted my take on a grain salad I once tried (and adored) at Whole Foods. Here it is, finally:

Ancient Grain Salad

Serves 4 as a meal, 6-8 as a side

Ingredients

1 cup dry chickpeas, cooked and drained

½ cup dry kamut + ½ cup dry spelt, cooked and drained

1 head broccoli, florets cut into bite-sized pieces and steamed

¼ cup raisins

4 large dried figs, coarsely chopped

¼ cup roasted whole or slivered almonds

¼ cup roasted, salted sunflower seeds

¼ cup whole flaxseeds*

4 scallions, chopped

2-3 garlic cloves, minced

2 Tbs. fresh oregano

1 Tbs. balsamic vinegar

1 Tbs. olive oil

1 Tbs. lemon juice

2 tsp. brown rice syrup, honey, or agave nectar

Salt & pepper, to taste

*As many of you are probably aware, the healthy fats in flaxseed are absorbed by the body ONLY if the seeds are ground beforehand. The original salad included whole seeds, and I’ve tried substitution ground flaxseed, but the latter is just too gritty for this dish. So, either use whole seeds, or just omit if you prefer.

Directions

1. To make dressing, combine vinegar, oil, lemon, and sweetener of choice in a small bowl. Whisk with a fork, and set aside.
2. In a large bowl, combine chickpeas, grains, broccoli, raisins, figs, almonds, seeds, scallions, garlic, oregano, and salt & pepper. Pour dressing evenly over mixture, then toss and stir well to coat everything evenly. Serve chilled or at room temperature.

What I Ate Wednesday (12)

If only Thanksgiving were today! What an exciting day of eats all of us would enjoy and, in turn, blog about! But Jenn’s What I Ate Wednesdays are always such fun, holiday or no!

Breakfast

This, my friends, is the definition of a gourmet parfait. Every bite is, in my tastebuds’ opinion, pure heaven.

Autumn Parfait with Coconut Yoghurt & Chai-Spiced Carrots

Serves 1

Ingredients

1 carrot, shredded (about ½ cup)

Pinch of cinnamon

Pinch of cardamom

Pinch of ginger

Pinch of coriander

Pinch of cloves

Couple cracks of pepper*

¼ cup granola of choice (I used my Groovy Ancient Grain Granola)

½ cup puffed whole grain cereal (I used puffed kamut from Arrowhead Mills)

Chia seeds or ground flaxseed

½ cup coconut-flavoured non-dairy yoghurt (or add some coconut extract to vanilla yoghurt)

½ pear, chopped

Raisins or dried cranberries

Pecans or walnuts

Flaked coconut

*If you have a store-bought chai blend, use about ½ tsp.

Directions

1. In a small bowl, toss together shredded carrot with spices.

2. Then, to assemble, layer half the granola, half the cereal, half the chia or flax seeds, half the carrot mixture, half the yoghurt, half of the chopped pear and other goodies, then repeat with the remaining ingredients.

Morning Snack

An apple, followed by I treat I convinced myself I deserved—a kombucha to celebrate the holiday, you could say! Cheers!

Lunch

Lunch was a special date with two girlfriends at the local Indian restaurant, which I’ve visited several times before. I order the today’s special, my favourite Indian dish: Baingan Bharta.

Accompanied by some unpictured roti (a whole wheat version of naan). I never eat the rice--I wish they served brown basmati.

After I finally learned how to properly re-create Indian cuisine, I immediately put Baingan Bharta near the top of the list of dishes to make—and I have, in fact, done just that and succeeded! But the recipe will have to wait for now . . .

Afternoon Snack

I had a horrible case of the afternoon sleepies after I drove home, so I sought an energy boost from none other than a hunk of gooey, golden, roasted-until-the-edges-char squash (today’s variety = buttercup)! Seriously, people, I’ve embraced my passion for this amazing quasi-fruit/quasi-veggie thingie, despite friends’ weird looks, teasing jokes, and worries that I’ll turn orange. If squash were a person, it would be my soulmate. It energizes me, makes me happy, helps me stay nourished and healthy—what more could I ask for from a food?

Dinner

Simple, but gooooooooood.

Broccoli, kale, and tempeh stir-fried in some garlic, lemon juice, and Bragg's Liquid Aminos, accompanied by bulghur with walnuts and pomegranate arils.

And tomorrow is the big day! I’ll be preparing a feast tomorrow morning, and naturally, I’ll post photos of delicious food porn. In the meantime, here’s another blessing:

“May suffering ones be suffering free

And the fear struck fearless be.

May the grieving shed all grief—

And the sick find health relief.”

~Zen chant

Autumn Detox + A Giveaway!

Late last week, I received an email from Yoga Journal announcing a 7-day autumn detox plan, and I thought that sounded like a fabulous idea! I’ve discussed my thoughts about detoxing before, and based on my criteria, Yoga Journal’s plan is very, very well designed, based largely on the ancient healing art of Ayurveda. And it’s very, very much needed after a weekend of, well, a little too much bread, unfortunately. But no matter! I’m gung-ho for a good cleanse! I’m going to try to follow the plan as closely as possible, tweaking a bit here and there for my weird university-student schedule, and I’m really looking forward to analyzing how I feel next week.

Today was the first day of detox. In addition to Yoga Journal’s recommendations, I listed some personal goals for supplementing the cleansing process:

• Drink a glass of water with fresh lemon juice, liquid chlorophyll, and a pinch of cayenne before breakfast.
• Daily cup (or two, or three) of Yogi’s wonderful Detox tea.

[Source]

• Chew food really, really well to ease digestion.
• Consume plenty of water to help flush toxins.
• Daily dry brushing.
• Daily Yoga practice (enhanced by these helpful videos).
• Early to bed, early to rise = deep, restorative sleep.

To my delight, several recipes were also included with the plan, and I jumped at the opportunity to make a big batch of kitchari, accompanied by cilantro chutney. Yoga Journal’s dosha quiz revealed I have a vata-pitta constitution, so I added ingredients as recommended for my bidoshic needs.

Obviously, I love Indian food. And I must say that the chutney is INCREDIBLE! I will be making it on a very regular basis even after my cleanse.

Even though I’m detoxing, I still believe in dessert—raw dessert, that is! This weekend, I finally got around to making Leanne’s Raw Carrot Cake “Cheese”cake, and let me tell you, folks, this recipe is a keeper! Everyone who sampled a piece was blown away by the flavour, the texture, everything. My only alterations were a) stevia instead of coconut sugar, and b) bars instead of individual little cakes since I don’t have spring form pans. Everything worked fabulously!

Dense and rich and wonderful. <3

Speaking of fabulous, I’m hosting my first giveaway, and TWO lucky readers will receive a container of Amazing Grass Original Green SuperFood powder, which is great for green smoothies and juices!

[Source]

Just leave a comment, and using a random number generator, I will select two winners later this week. Good luck!

Sweet AND Savoury

In recent posts, I’ve discussed the joys of sweet and savoury separately—but I find my favourite recipes rely on both simultaneously. I love little fruity bursts here and there in my bric-a-brac salads! No wonder my pantry is always stocked with copious amounts of dried fruit: at the moment, raisins, craisins, apricots, prunes, figs, dates, and goji berries. Yum!

Speaking of yum, I hosted a cooking demonstration again at the local Farmers Market, and this time, I made Grilled Sweet Potatoes in a Cilantro-Lime Vinaigrette, based on this recipe. They were very, very, very well received.

On the grill.

So yummy! Let's just say that 4 whole (relatively large) sweet potatoes disappeared in a matter of 1 hour, tops.

Here at home, considering I’ve been on an Indian kick lately—or at least more traditional Indian cuisine when I made gargantuan batches of curry and daal—and also considering the old block of tofu that was sitting in my fridge, I decided to make an old, oooooooooooooooold staple, one of the very first vegan recipes I adapted even before I was strictly vegetarian. Whenever I went to Whole Foods, I’d eat their curried tofu salad, which blew my developing foodie’s mind. I was never able to find their recipe, so I recreated and revamped it at home. I’ve made it many, many a time since. It was also the first meal I shared with my boyfriend, who, at the time, was still just a friend. They do say that the way to a man’s heart is through his stomach!

Curried Tofu Salad

Serves 4

Ingredients

1 16-oz. block extra firm tofu, pressed, drained, and cut into bite-sized cubes

2 Tbs. cumin seeds

1 red bellpepper, chopped

1 green bellpepper, chopped

1 cup shredded carrots

4 scallions, chopped

½ cup packed fresh cilantro, finely chopped

¼ cup raisins

4 cloves garlic, minced

¼ cup vegan mayonnaise

2 Tbs. mango chutney (optional)

1 Tbs. lime juice

4 tsp. curry powder

Salt, black pepper, and red pepper flakes, to taste

Cashews, almonds, or pistachios, to serve

Directions

1. Preheat the oven to 400˚ F. Spread tofu cubes onto a baking sheet sprayed or greased with cooking oil, and bake for 30-40 minutes, flipping cubes once about halfway through. Allow to cool.
2. Meanwhile, in a skillet on the stovetop over high heat, toast cumin seeds just until they begin to pop and smell fragrant. Remove from heat immediately and transfer seeds to a small bowl to cool. Set aside.
3. In a large bowl, combine chopped bellpeppers, shredded carrots, scallions, cilantro,  raisins, minced garlic, toasted cumin seeds, and baked tofu. In a smaller bowl, stir together mayonnaise, chutney (if using) lime juice, and curry powder, mixing well. Pour mixture over veggies and tofu, adding salt, black pepper, and red pepper flakes as desired, and stir well to coat everything evenly. Allow to chill before serving garnished with roasted nuts of your choice.

This salad is particularly tasty in a pocket pita . . . or wrapped up in a piece of roti!

Speaking of foreign cuisine, this week I made a HUGE batch of chili, ancient Aztec style. The secret? Chocolate!

Ancient Aztec Chocolate Chili

For extra protein and historical authenticity, add 2 cups cooked quinoa to the soup pot, too!

Serves 8

Ingredients

1 cup dry black beans, soaked overnight, cooked, and drained

1 cup dry pinto beans, soaked overnight, cooked, and drained

1-2 Tbs. olive oil

6 garlic cloves, minced

2 onions, chopped

1 jalapeño, finely chopped

1 Tbs. cumin powder

2 tsp. oregano

1 tsp. cinnamon

1 tsp. chili powder, ground chipotle, or cayenne

1 28-oz. can diced tomatoes

2 oz. unsweetened or semi-sweet baking chocolate*

2 large green bellpeppers, chopped

2 cups sweet corn kernels

½ vegan vegetable bouillon cube

Salt & pepper to taste

Chopped fresh cilantro, to serve

Directions

1. In a large pot, heat oil and sauté garlic, onions, and jalapeño until translucent, about 2-3 minutes. Add spices, stirring well to coat everything. Sauté another 1-2 minutes before adding tomatoes. Cook until the tomato juices have boiled down slightly.
2. Add chocolate, stirring constantly as it melts. Finally, add bellpeppers, sweet corn, 2 cups water, and ½ bouillon cube. Bring chili to a boil, then reduce to low heat, simmering for 20-30 minutes, or until desired consistency is reached (either soupier or thicker). Sprinkle in salt and pepper to taste, stir, and serve piping hot, garnished with cilantro.

This chili is very hearty--filled with protein, complex carbs, and fiber! And chocolate, of course.