Comments on: Raw Vegan Smoked Salmon and Scallion Cashew Cheese Cucumber Rolls (Aux Vivres Végé-Lox)

By: Red Lentil Fusilli with a Zippy Vegan Rose Sauce « the taste space – steam, bake, boil, shake!

Sat, 19 Jan 2013 11:20:34 +0000

[...] I know better. I aim to create meals that are properly nutritionally balanced, aiming for more than 50g/d. Knowing that my major sources of protein are from beans, leafy greens, [...]

By: janet @ the taste space

janet @ the taste space — Sun, 13 Jan 2013 04:57:43 +0000

Thanks, Gena! You are making me blush. My freezer is packed full of fruit so Rob is thrilled that I am munching through it again. Variety is definitely the spice of life (and my kitchen).

By: Lemon-Ginger Split Pea Soup with Toasted Coriander « the taste space – steam, bake, boil, shake!

Sat, 12 Jan 2013 20:26:49 +0000

[...] mentioned basic vegan nutrition in my earlier post, but this book is chock-full of advice navigating the murky scientific waters of vegan nutrition. [...]

By: gena

gena — Sat, 12 Jan 2013 13:15:23 +0000

Bravo, hip hip hooray, and three cheers, Janet. One of the reasons I love and admire your blog is that you are not an extremist: you’re a whole foods eater, but you don’t shun oils, you don’t eat a 10% fat diet, you can do mild challenges but you don’t commit to life without eliminating sweetness. I think you set a great example for your readers of eating a wholesome and thoughtful diet, but not taking things radically overboard. As someone who has flirted with every kind of extreme and has learned a lot from it, I try to do the same.

Beautiful recipe, too. As you know, I am always using juice pulp in everything! From crackers to pate.

By: janet @ the taste space

janet @ the taste space — Thu, 10 Jan 2013 01:26:37 +0000

Now that I think about it, it is true – I have only seen wakame and nori at the Asian grocers (much cheaper) but dulse, kelp and arame only in the natural food stores. I think dulse or kelp granules could work here but nori would probably be the closest sub but not ideal. I put a bit of wakame in my latest soup and boy a little goes a long in imparting its seaweedy-flavour. Probably best not to use wakame, either, unfortunately. Save the recipe for a rainy day when you stumble upon dulse flakes.

By: Ellen Lederman

Ellen Lederman — Tue, 08 Jan 2013 22:32:12 +0000

I looked all over for dulse flakes at our local mega-Korean store…couldn’t find them! And I definitely don’t want to attempt this recipe without them. Have nori and wakame, but they wouldn’t be quite right, correct?
I will need to buy dulse flakes at the local natural foods warehouse….guess Asians don’t use dulse?

By: janet @ the taste space

janet @ the taste space — Tue, 08 Jan 2013 12:54:48 +0000

Thanks!

By: janet @ the taste space

janet @ the taste space — Tue, 08 Jan 2013 12:52:55 +0000

As long as we don’t juice celery, I am game.

By: Gabby @ the veggie nook

Gabby @ the veggie nook — Tue, 08 Jan 2013 12:31:57 +0000

how could I not take you up on that??

By: Colette @JFF!

Colette @JFF! — Tue, 08 Jan 2013 11:09:35 +0000

Who knew vegan was this sexy?