Comments on: Hazelnut Roasted Kabocha Squash, Cucumber and Avocado Collard Wrap

By: Tempeh and Arugula Salad with a Mustard Miso Dressing | the taste space - steam, bake, boil, shake!

Thu, 09 May 2013 10:28:24 +0000

[...] delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to [...]

By: Indian-Spiced Chickpeas and Kale (& 70 other ideas for eating your greens) | the taste space - steam, bake, boil, shake!

Sat, 16 Mar 2013 10:11:01 +0000

[...] Hazelnut Roasted Kabocha Squash, Cucumber and Avocado Collard Wrap [...]

By: My Top 12 Recipes of 2012 « the taste space – steam, bake, boil, shake!

Mon, 31 Dec 2012 10:37:14 +0000

[...] 9. Hazelnut Roasted Kabocha Squash, Cucumber and Avocado Collard Wrap [...]

By: Hazelnut-Roasted Delicata Squash with Hazelnut-Sage Pesto « the taste space – steam, bake, boil, shake!

Thu, 06 Dec 2012 10:12:58 +0000

[...] You actually don’t need cups of sage to make this pesto. Instead sage is buffered with mild baby spinach to create a garlicky spread. Instead of pine nuts, I used toasted hazelnuts and hazelnut oil to flavour this winter pesto. The nutritional yeast adds the traditional cheesy taste but feel free to omit it. I chose to serve it with hazelnut-roasted delicata squash rings. Served on more greens, you have a very flavourful salad. Add white beans to make this a main meal. I didn’t use too much oil so my pesto was more thick than oily. Loaded with flavour. Later in the week, I liked it smeared inside a green wrap (with a nod to my simple hazelnut-roasted squash, avocado and cucumber wrap). [...]

By: October ICM Winning Recipe and the November Challenge-Ingredient Announcment!

October ICM Winning Recipe and the November Challenge-Ingredient Announcment! — Mon, 12 Nov 2012 04:22:29 +0000

[...] loved all of the savory options like the Hazelnut Roasted Kabocha Squash (LOVE LOVE this squash!), Cucumber and Avocado Collard Wrap from Janet at The Taste Space; and this Stuffed Acorn Squash from my friend Heather, The [...]

By: Roasted Kabocha Squash Soup with Chickpeas, Leeks and Fennel « the taste space – steam, bake, boil, shake!

Thu, 11 Oct 2012 10:11:15 +0000

[...] year, two of my culinary discoveries was my love of fennel and kabocha squash (celeriac, too). Not a fan of licorice, but I appreciate a subtle anise flavour from cooked [...]

By: SunnyB @ andloveittoo

SunnyB @ andloveittoo — Wed, 10 Oct 2012 02:45:36 +0000

Kabocha is so sweet, I love it! We just ate the last of our collard leaves but I am hoping to score more this week at Bountiful Baskets and if not there, at our local farmers market. In the meantime I’m going to have to hunt down some hazelnut oil, this sounds like too good of an ingredient to not give it a try! Thank you for sharing over at Ingredient Challenge Monday. xoxo

By: Vegan BLT Sandwich with Curried Kabocha Squash Flatbread and Tofu-Cashew Mayonnaise « the taste space – steam, bake, boil, shake!

Fri, 07 Sep 2012 10:14:49 +0000

[...] cups roasted kabocha squash, peeled (you could steam it too) 1/3 cup buckwheat flour 1/2 tsp salt 1 tsp curry powder 1/2 tsp [...]

By: Spicy Coconut Braised Collards with Quinoa « the taste space – steam, bake, boil, shake!

Mon, 14 May 2012 09:27:14 +0000

[...] I post a recipe for raw collard wraps, I invariably receive a comment from a perplexed reader wondering whether raw [...]

By: Sushi Roll Edamame Collard Wrap with Green Onion-Miso Vinaigrette « the taste space – steam, bake, boil, shake!

Fri, 04 May 2012 10:00:53 +0000

[...] figured out, I like wraps, especially when wrapped with a green leaf like Swiss chard, kale, collard or even Romaine lettuce. Hearty greens don’t go soggy. My leaves are usually small enough for [...]