This is a super easy one pot recipe. And it’s totally low fodmap to boot! The recipe is made in layers so everything cooks the right amount of time. I made the dish at the beginning of the week, but just made one egg at a time as needed. I think this is a great basic recipe and I love the one pot idea, but the ratios were off. There was too much rice for the amount of veggies or eggs. I would double the amount of veggies. I also think this recipe probably calls for 5-6 eggs instead of 4.
I liked this and didn’t mind eating it all week (after adding more veggies) but I felt like the flavor was a bit on the bland side. I’d like to take this idea and play with it to add some complexity of flavor.
I’ve been sick so much of the time lately, I haven’t felt like cooking. But one thing I have been playing with is experimenting with ways to increase the soluble fiber in my diet. Since barley is one of the few low fodmap high soluble fiber foods, I was intrigued when I saw this recipe on a list saying it was good with barley instead of rice. The recipe is rather unusual for something calling itself “tabbouleh”. It uses a pickle juice base and incorporates a raw herb sauce instead of the standard chopped herbs and veggies you’d find in tabbouleh.
I wasn’t crazy about the dish overall. I found the pickle juice flavor weird and I didn’t love the barley in it. I also really missed the usual tabbouleh veggies. I added some cherry tomatoes and found they really enhanced it.
But oh my gosh, this toasted pumpkin seed sauce…it’s like nothing I’ve ever made before. And jeeze is it good. I won’t be making this dish again but I’ll definitely incorporate this sauce into some other dishes. Plus, pumpkin seeds are also high in soluble fiber. So win win!
Sprouted mung beans are one of the few forms of legume I can currently consume, but I don’t have much to do with them. I was excited to find a recipe for spiced mung beans in the Indian Vegetarian Cookbook. The recipe does contain lots of spices, but still wasn’t super flavorful. I left out the dried coconut to avoid the fructose, so maybe it would have been more flavorful with the coconut. However, since it is at least a somewhat interesting way to eat low fodmap sprouted beans, I’d make this again, possibly doubling the spices and adding something creamy at the end.
I had a great harvest of beets at the end of the summer and needed to use up the last cucumber of the season. I found this salad recipe on page 40 of The Vegetarian Bistro. The salad uses lots of veggies, including beets, cucumber, carrot, green beans, and endive. The beets and green beans are cooked, while the rest of the veggies are raw. I enjoyed the mix of veggies, but didn’t like the creme mustard dressing. I also found the salad was missing some heft. I ended up adding pumpkin seeds, which improved it a bit.
I’ve been sick a lot lately, so last week I decided just to make some simple carb dishes that would be easy on my digestion. The weather has been so weird this fall that I still had tomatoes ripening into mid October. I found this recipe for a raw tomato sauce on page 86 of Nonna’s Italian Kitchen. This was a really interesting concept and super easy. You just put all the ingredients in the blender and then add the sauce to the still hot pasta.
In order to make this low fodmap, I use wild garlic instead of fresh garlic, so the taste was definitely different than it would have been otherwise. But it wasn’t bad. The main issue with the sauce was that it was too liquidy. But after I refrigerated the dish, the issue was resolved. So this was much better the second day. I liked this but didn’t love it. Might try making it again once (if) I can eat garlic again.
I hadn’t made Indian food in a while, since I can’t eat beans or spicy food at the moment. But I’d read that sprouted mung beans were low fodmap and found a recipe for spiced sprouted mung beans in the Indian Vegetarian Cookbook. I wanted to make a vegetable to go with them, so I made this eggplant dish. This is an unusual preparation, as you first steam the eggplant before incorporating it into the rest of the dish. I didn’t like the result. The eggplant tasted watery and didn’t incorporate the flavor of the rest of the dish. I ended up adding some half and half, which improved the taste, but I wouldn’t make this again.
As the weather has begun to cool down at last in North Carolina, I’m finally ready for soups and stews again. Time to try Isa Chandra Moskowitz’ vegan take on clam chowder from Isa Does It. I’ve never had clam chowder, so I really have nothing to compare the recipe to. But I suspect this does not taste like clam chowder. Isa uses mushrooms and seaweed to add an umami and fishy flavor. I’m not sure I got enough of that though, as the flavor was a bit on the dull side. I suspect the seaweed and mushrooms weren’t in the broth long enough to give all their flavor. On the other hand though, I thought the potatoes were too soft, so I wouldn’t want to cook for any longer. I did use kombu instead of nori. I’m not sure if nori wouldn’t have given a lot more flavor since my seaweed knowledge is on the lighter side.
The recipe does have the requisite creaminess, thanks to cashew cream. But I found that the broth to veggie ratio was off. I ended up adding 2 cups of extra liquid, which seemed about right.
I’m non the fence about whether I will make this again. But if I do, I’ll tweak several things:
I’ll make special vegetable broth for the dish that includes sewaeed and dried mushrooms in it to up the sea flavor factor without overcooking the veggies.
I’d use 4 cups of vegetable broth when I put in the potatoes instead of 2.
I’d only cook the potatoes for 7 minutes instead of the 10-15 called for in the recipe. I prefer my potatoes to still have some bite to them.
Apparently I’ve been on a bit of a noodle kick lately. This recipe was appealing since it offers a non-salad way to use fresh cucumber from my garden. This dish was alright, but I’m not sure if I liked it enough to make it again. I halved the sugar, but still found it a bit too sweet. The only thing spicy in the dish was red pepper flakes. I left those out since I’m avoiding spice. Maybe they would have balanced the sweetness a bit more. I also added pan fried tofu for protein.
I went to Texas to visit family in August and came back with four of my siblings’ cookbooks on loan. After a barely getting five green beans from my garden all summer, I’ve had a miraculous end-of-season glut of green beans this year. So this recipe for jackfruit biryani was the first from the group I decided to try. It’s from East Meets Vegan by Shasha Gill.
I had to do quite a bit of modification since I’m avoiding many types of nuts and all fruit at the moment. I replaced the cashews with 1/2 and 1/2 pine nuts and walnuts. Both were good. I left out the raisins and instead added a tsp of sugar to the cooking onions. That worked out really well and I didn’t really miss the dried fruit. I also used regular yogurt instead of vegan yogurt and swapped out bell pepper for the carrot, since that’s what I had.
The flavor of the dish was good and the jackfruit was a very unique aspect. But the consistency was wrong. The picture from the cookbook shoes a nice fluffy biryani with individuated pieces of rice. But my version came out very wet and mushy. More like a sticky rice compote than a biryani. I’m not sure why this happened, but next time I’d halve the vegetable stock. Also, next time I’d pull the cardamom pods out of the rice before combining it with the curry. Worth trying again with some tweaking I think.
I wanted to make taco bowls without beans, since I’m trying to avoid beans. So I went looking for a seitan recipe that would work well in a taco bowl. I thought this vegan carne asada recipe looked interesting.
I used broth instead of orange juice for the liquid, since I didn’t have any juice on hand and I’m avoiding fruit. I precut the seitan into strips instead of cooking it as whole “steaks” like the recipe calls for. Honestly, the seitan didn’t seem that different than if I had just sauteed it in the pan with some oil. The seitan didn’t absorb the flavors and most of it seemed to end up in the pan. Maybe this issue was not using the orange juice, but somehow I’m skeptical. I think maybe marinating just isn’t a good strategy for seitan that’s going to get cooked in a pan.
I made messy rice from veganomicon, which I’ve made before and liked. But the rice ended up a little undercooked. I think maybe the liquid is off? Next time I’d add a bit more.
I’ve got tons of volunteer tomatillos in my garden this year. So for the sauce I made this avocado and roasted tomatillo salsa from the New York times. It was really convenient that the tomatillos are roasted on the stove instead of in the oven. The salsa was all right, but not as flavorful as a would have hoped. It definitely needed a bit of tweaking. I added some vegan mayo to make it creamier, which helped. And also some extra lemon juice. The flavor still didn’t seem quite right.
To top it all off, I made the cherry tomato salsa from Fresh Food Fast that goes with the black bean tostadas. That’s a simple stand by salsa recipe I love an have used many times.
All in all, this taco bowl was underwhelming. I ate it, but the undercooked rice didn’t get finished and ended up in the trash. The flavors didn’t really work super well together and the textures seemed off as well. Alas, my quest for a great low FODMAP taco bowl continues.