Purple Ginger Soup

I made another puréed vegetable soup! This one is has a more subtle flavour than I usually go for with my curried vegetable soups. The ginger works nicely with the sweetness of the root vegetables. Serve with some yogourt. 
4 small onions
0.5 head garlic
3 tbsp olive oil

4 knorr beef stock cubes
10 cups water
9 cups purple cabbage
2.5 cups beets
3.5 cups purple sweet potato
1 can turtle beans (540mL)
0.5 tbsp cumin
1 tbsp curry powder
1 tbsp fresh grated ginger
0.5 tbsp ground ginger

Makes 16 servings

Calories:     115
Protein:       4 g
Fat:              3 g
Sodium:       524 mg
Potassium:  106 mg
Fibre:           4 g
Sugar:          5g
Vitamin A:   84%
Vitamin C:   36%
Calcium:      5%
Iron:            8%

Vegan Mea Culpa Muffins

This weekend is being spent in the library doing a paper on Chretien de Troyes' portrayals of courtly love in "The Knight in the Cart".
If this wasn't cause enough for muffins, I had accidentally hurt my study buddy's feelings the other day and was feeling bad about it. So, this morning I brought us all some yummy vegan-friendly chocolate banana muffins.

4 large bananas (puree)
3 tbsp oil
1 tsp vanilla
1/2 cup white sugar
1/4 cup brown sugar
1 1/2 cup all purpose flour
2 tbsp cocoa powder
1 tsp baking soda
1 tsp baking powder

Mix wet and dry separately and then combine. 350°F for 20-25 minutes. Makes 12 muffins.

Hot and Cold Spicy Butternut Soup

I've made this soup several times now and, if I dare say so myself, I think it's rather good. I developed this recipe myself. It's super spicy, so I would definitely recommend eating it with lots of plain yogourt and bread. This soup is equally nice hot or cold.

1 tbsp olive oil
2 onions
3 cloves garlic
1 tbsp Madras curry paste
1 tsp cumin
2 tsp chili flakes
1/2 tsp black pepper

1 large butternut squash (about 2lb)
3 carrots (medium)
1 large sweet  potato (about 1 lb)
1 orange or red bell pepper
4 cups of chopped green cabbage
1/2 jalapeno pepper (diced, seeds removed)
8 cups broth

Simmer for about 45 minutes until everything is tender
Puree until smooth

makes about 8 servings


Calories: 167
Fat: 4 g
Cholestorol: 0 mg
Sodium: 989 mg
Potassium: 873 mg
Carbohydrates: 37 g
Fibre: 6 g
Protein: 4 g
Sugar: 10 g
Vitamin A: 325%
Vitamin C: 120%
Calcium: 11%
Iron: 9%

Unicorn Pie

I just found this blog post in my list of drafts from November. I made this apple pie for American Thanksgiving because my friend A.K. had a bunch of us round to celebrate (she's from Washington but couldn't go home for the weekend). Other people brought pumpkin pie and apple crisp. 
I made my pie using the recipe from the Laura Secord Canadian Cookbook, but added more cinnamon. It was very tasty and my roommates and I ate the leftovers as mini-tarts.

An Indian Dinner for Two

Last night I had the guy I've been seeing for dinner. We've been going out for several weeks and he's always been a real gentleman with paying for our dates, so I wanted to make him a nice meal.
I settled on a curry supper and served aloo gobi, chana saag, a yogurt raita, rice, garlic "roti" (seasoned store-bought tortilla wraps...), mango chutney, and yogurt. For dessert, I served Chapman's mango frozen yogurt with a mango puree sauce, toasted coconut, and a frozen strawberry garnish. For wine, I went with a fruity Riesling- Gewurztraminer called "STRUT Well Heeled White"
 Chana saag (left) and raita (right)

 Aloo Gobi with tomato

 Dempster's soft tortillas which I seasoned by baking with garlic, oil, and cumin seed

The date went really well. Dan had never tried Indian food before but said it was really good. I'm already trying to think what I'll make next time I have him over for a nice dinner. Perhaps a nice leek soup with roasted root vegetables and a Nigella onion pie, paired with a pinot noir? Apple pie for dessert? Decisions, decisions.
Of course, I now have tons of leftovers which I'll be freezing and eating over the next couple weeks.

Chana Saag Curry with Zucchini

I'm back! Of course, I have been cooking within the past month though I've been a bit busy to post. Anyways, most of what I've been eating of late have been the standard pasta, miso soup, stir-fry, smoothies, and eggs that I always make.

After class, I was desperately trying to find something for lunch as well as a way to use the zucchini that I had bought last week. I don't understand why zucchini isn't a more common addition to curries such as saags. The flavour blends right in with the spinach, but the texture of the zucchini just helps lend a lovely smoothness and a good helping of vitamin C.
As you might be able to tell, chana saag curries are one of my favourite types of curry and I'm enjoying playing around with adding various other vegetables. I'd wanted to add an eggplant as well to this batch, but unfortunately my eggplant had turned off on the inside.

I think I prefer this recipe over my last one, but both are lovely as comfort food and rather filling. These past few weeks have been filled with assignments/ presentations and the weather's been getting rather cold, so some warm vegetable curry with a steaming cup of ginger pu'erh or chai are just what I'd been wanting to curl up with at the end of a day of classes.

2 medium zucchini, diced
1 packet of frozen chopped spinach (approx. 300g)
1 large onion, diced
1 head garlic, minced
2 cups cooked chickpeas
3 tbsp. olive oil
4 tbsp. Patak's Madras curry paste

I started off by just frying up the zucchini, onion, and garlic with the curry paste and oil. While that was  cooking until soft, I defrosted my spinach (and precooked chickpeas) in the microwave. Then just throw it all together, plop a lid on it, and let it cook for about 10 minutes on low.

Servings:            4
Calories:            374
Fat:                    17 g
Protein:              15 g
Cholesterol        0 mg
Sodium              876 mg
Potassium         311 mg
Carbs                 44 g
Fibre                  13 g
Sugar                 6 g
Iron                   24% DRV
Vitamin A:         16% DRV
Vitamin C:         34% DRV
Calcium:            12% DRV

Chickpea Spinach Curry vs. Drunk Germans

Today I decided to finally make a nice and nutritious chickpea curry. So, after much forethought to put the beans to soak the night before and many hours of watching the pot and chopping ingredients, I had a very yummy curry with which I was quite pleased.

  • 3 coarsely chopped onions
  • 1 head of garlic, grated
  • 2" of fresh ginger, grated
  • 3 tablespoon olive oil
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coriander
  • 2 teaspoon garam masala
  • 3 dry cups of chickpeas, soaked overnight and cooked
  • 4 chopped tomatoes (I usually would have used canned, but I had some tomatoes that I'd bought off of the clearance cart and they needed to be used before they went mouldy)
  • 1 red shepherd pepper, minced (also a super cheap clearance cart purchase)
  • 2 packages of frozen spinach
  • 1 tin of tomato paste
  • 2 cup water
  • pinch salt

  • I had Rebecca over for dinner and tea again tonight. Nothing eases a broken heart like vegetable curry and tea with biscuits, so I foresee a lot more meals like this. It seems all of my friends are either getting married or breaking up, and both seem to require a lot of messaging each other about boys and cooking. 

  • We both loved my new curry recipe, and I was really excited to put most of this batch away in the freezer to bring out during midterms. However, Rebecca and I decided to go for a walk while the pot cooled down and when I came back a couple hours later, the pot was half empty.
  • Turns out that in the short time I was gone, one of my roommates decided to have "a few mates 'round for pre-drinks". This ended up spiralling into at least a couple dozen exchange students having a full-on  house party while the rest of us were out studying at the library or exercising. 

  • I came home to Erin and Enoch doing damage control and a drunk German girl licking the ladle of my curry:
  • Drunk girl: Who made this chicken-pea thing? Is very good! Yum!
  • Me: Umm, that's mine...
  • Drunk girl: What's in it? Chicken-peas and coriander?
  • Me: Actually it's chickpeas and spinach with tomato with curry powder and garam masala but why are you...
  • Drunk girl: So tasty! It smells so good! Mmmm-ymm.

  • Yeah, so that happened. Now I'm at a loss of what to do with the rest of the batch. I'm not particularly thrilled about eating something with the slobber of multiple strangers in it, but I'm annoyed at the thought of that much food going to waste. 
  • *le sigh*
At least Ophelia wasn't hurt when the drunks went through our rooms...