the taste space

Vegan Deviled “Eggs” & Cookbook Giveaway

Posted in Appetizers, Book Review by janet @ the taste space on March 27, 2014

Vegan Deviled "Eggs"

Onwards with the 30 vegetable challenge. Instead of using an abundance of vegetables in a single dish, I am focusing on possibly the most popular vegetable. A vegetable that I rarely eat at that: the humble white potato.

White potato has its critics.  A high glycemic starchy vegetable that is typically consumed deep-fried or slathered in oil. I actually don’t like the taste of white potatoes, either, preferring its colourful cousin, the sweet potato. In any case, not all white potatoes are created equal and it was most apparent while we travelled in Colombia and enjoyed their local favourite: papas criollas. A small, creamy potato, perfect to eat after a simple boil, although it was also common spotted after a toss in an oiled skillet. Other small potatoes can be reasonable substitutes. I spotted these at our favourite (Mexican-flavoured) farmer’s market and brought them home to make a vegan twist on devilled eggs.

Vegan Deviled "Eggs"

No eggs, no problem. The creamy potatoes are a fun twist for the cooked egg white base and a creamy mustard-hummus filling with a touch of black salt is very reminiscent of the real deal. Sprinkled with a touch of smoke paprika and you have an easy, pretty appetizer. If you have some mad piping skills, you could make this even more fancy.

Vegan Deviled "Eggs"

This recipe is from the latest in the Happy Herbivore cookbook series, Happy Herbivore Light & Lean. For some reason, I have never really warmed up to Lindsay’s earlier cookbooks but this one was different. First of all the photos are gorgeous. Secondly, the recipes appeal to me more.

Her recipes, even if from previous cookbooks, have been lightened up and spruced up with bolder flavours. She has a bigger emphasis on vegetables and less reliance on ketchup and mayonnaise. More complete meals, instead of sides. All her recipes are oil-free and low-fat which I don’t necessarily advocate but did not mind trying out temporarily. Her recipes prove you do not need oil to make food flavourful but I like a bit more fat for satiety. Even if for no other reason, yes, you need some fat to absorb fat-soluble vitamins A, D, E and K.

The third part of the book includes an introduction to basic strength exercises. She includes good photographs and descriptions of each move with modifications for beginners and those who want a challenge. I like that she included another aspect of healthy lifestyles, beyond nutritious food.

Vegan Deviled "Eggs"

First and foremost, I enjoy sharing delicious food and this cookbook delivers. These deviled eggs are only one recipe but I also recommend the garden vegetable chili, cheater pad thai noodle bowl, breakfast tacos and scrambled tofu.

Thankfully, the publisher allowed me to share the recipe (with one of the gorgeous food photos by Jackie Sobon from Vegan Yack Attack, too) AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think about no-oil meals. The winner will be selected at random on April 7, 2014. Good luck!

Happy Herbivore Vegan Devilled Eggs

Recipes from Happy Herbivore Light & Lean elsewhere:

Thai Crunch Salad
Caribbean Bowl
Meatloaf Bites
Chocolate Chip Cookies
Pumpkin Pancakes
Blueberry Yogurt Muffins
Breakfast Tacos
Lentil Joes (with a video)
Spinach Love Wrap
Soba Peanut Noodles
Deviled “Eggs”
Microwave Peach Cobbler

PS. This is my submission to this month’s Anyone Can Cook Fabulous Vegetarian Food.

Vegan Deviled “Eggs”
Adapted from Happy Herbivore Light & Lean

6 small red potatoes (I used a bunch of small white potatoes)
1/4 cup hummus (I used my favourite hummus)
1 tsp Dijon mustard
1/4 tsp garlic powder (I used garlic granules)
1/4 tsp onion powder (I used onion granules)
pinch black salt
pinch turmeric
pinch chile flakes
paprika or smoked paprika (garnish)

1. Boil potatoes until fork-tender, then let cool completely. (Janet’s note: I recommend cutting them in half prior to boiling for fasting cooking. This is around 20-30 minutes, depending on the size of your potato)

2. Meanwhile, mix hummus, Dijon, garlic powder, and onion powder together, plus a pinch of black salt and turmeric, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg.) Taste, adding more Dijon or black salt to taste, then set aside.

3. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). (Janet’s note: I did this but I don’t think it is that necessary, just put the hummus on top!) Spoon hummus mixture into the hole and garnish with paprika.

Chef’s Note: Black salt is also called kala namak. Not to be confused with Hawaiian black lava salt.

Makes 12 eggs, I recommend at least doubling the recipe

About these ads

50 Responses

Subscribe to comments with RSS.

  1. Shannon Y-I-V said, on March 27, 2014 at 7:34 AM

    I do love no-oil meals, but if I’m eating one I make sure to add some other source of fat. I agree with you – I have a hard time feeling full without it. This is a cute idea for deviled eggs – I have definitely been wanting to check out this cookbook for inspiration so I would love to win!

  2. Laura said, on March 27, 2014 at 8:07 AM

    This is an awesome recipe and review! I’ve already won this cookbook, so don’t want to win and take it from someone else, but I do definitely want to make this recipe!

  3. Veronica Sheppard said, on March 27, 2014 at 8:18 AM

    So creative!

  4. Jessica Eagle said, on March 27, 2014 at 9:33 AM

    Ohhh yeahhh…another giveaway !!! Thanks again :) I’m really grateful for that generosity :)

    No oil cooking ?! In the past, a few years ago, I was cooking like that and for me, everything seems delicious. After a while I started using oil in my cooking and my recipes seemed better, more flavorful, with more depth, etc.

    However, I bought the first cookbook of the Happy Herbivore series and was really surprised to notice how all the recipes we’ve tried were really good and flavorful. You don’t even mind or noticed the no-oil thing. So, I would be really interested in having this cookbook since we really enjoyed all the recipes we’ve tried so far of her first cookbook.

    This one seems yummy too !!!

    Thanks again Janet and have a nice day :)

  5. anna said, on March 27, 2014 at 1:19 PM

    I love cooking without oil! I don’t notice a difference in taste and have zero food guilt!

  6. Natalie Tamara said, on March 27, 2014 at 1:37 PM

    Since I got a slow cooker I’ve been experimenting more with no-oil cooking and the results can be just as tasty.

    Would be great to get some inspiration for no-oil cooking outside of the slow cooker :)

  7. sprint2thetable said, on March 27, 2014 at 3:57 PM

    This is ridiculously creative! I love the use hummus… I’d even brave eating a white potato for this. Or maybe I’d just use the little purple sweet potatoes. ;)

  8. sarahcttr said, on March 27, 2014 at 6:03 PM

    what’s not to like about no oil meals! Yum

  9. Johanna GGG said, on March 27, 2014 at 8:28 PM

    Wow that is such a great recipe – yours look like the real deal – we always have hummus in the house so I must try this – would be so much fun for entertaining. I quite like potatoes but it is touch and go whether we have them in the house

  10. ladycoop said, on March 27, 2014 at 9:12 PM

    I love cooking with no oil. Now when we eat food that has been cooked in oil, we can feel a difference. Yuck.

  11. Veggiewitch said, on March 28, 2014 at 1:31 AM

    Reblogged this on veggiewitch and commented:
    Yummy! ❤

  12. paleolover said, on March 28, 2014 at 3:09 AM

    Yum!! :)

  13. gabsodon said, on March 28, 2014 at 8:50 AM

    Reminds me I need to update the spreadsheet I made for the veggie challenge!
    So I actually don’t even use oil at home in my cooking. I just don’t really like it and never got used to it. I think when I was younger I was terrified of oil splattering up in my face because I’d see it sizzle everywhere when my mom cooked (and it may have happened to me a few times) Now I think food just tastes greasy with it. I do like a good olive oil lightly drizzled on some dishes. I very much enjoyed the amazing olive oil in turkey, though maybe not in the copious quantities they used!

    I also never like white potatoes but have been thinking about these tiny white potatoes I had once at a tapas place. Roasted in course salt until they were small and wrinkly, I think the dish was called wrinkled potatoes actually. They were quite good! A potluck friend of mine also made those baby potatoes once roasted with smoked paprika, pretty sure smoke paprika is magic :)

  14. preenar said, on March 28, 2014 at 9:51 AM

    Looks great! I prefer to cook with minimal oil but a lot of dishes I use require sauteing. I would love to get some ideas on how to cook without it.

  15. Terri Cole said, on March 28, 2014 at 12:49 PM

    I love no-oil cooking! I am fairly new to it, and there is a learning curve, but I feel like I taste the veggies now, instead of the oil. I make sure to eat some fat to be able to absorb those vitamins but I am done with refined oils!

    I have this book from the library right now and am loving it. Thanks for the chance to win a copy!

    • janet @ the taste space said, on March 31, 2014 at 2:07 PM

      Nice! I’d love to know which recipes you enjoy as well.

      • Terri Cole said, on April 1, 2014 at 3:40 PM

        I haven’t actually made anything yet, but have bookmarked an even dozen. :) The Thai Crunch salad and Smoky Apple Baked Beans are at the top of my list to try. (plus 3 different muffins)

  16. Saniel Underwood said, on March 28, 2014 at 1:06 PM

    Sounds great, but does that mean you can’t finish the dish oil either? Truffle oil or hemp oil. Wonder.

  17. Marsha said, on March 28, 2014 at 1:42 PM

    I am new to no oil cooking. I haven’t much experience. I know I need fat to feel full so I am interested in learning more.

  18. Gabby @ the veggie nook said, on March 28, 2014 at 2:51 PM

    I don’t really have an opinion on no-oil meals- sure eat them if you want to, I know I eat at least one non-oil meal a day usually. However I do have an opinion on no-oil diets. I don’t think they are necessary or balanced for regular life in a healthy individuals long term. That being said, they are great for healing from certain conditions, usually cardiovascular. But I would love this cookbook for more ideas for no-oil meals both for myself and future nutrition clients :)

  19. Chrystal in Canada said, on March 28, 2014 at 5:52 PM

    What a fun idea to make vegan eggs like this. It made me laugh, a little. Just like it makes me laugh when I use vegannaise in an eggsalad sandwich :) As it happens, I have a book of Lindsay’s currently on loan from the library, and that is why the giveaway caught my eye. I have been inspired by your blog many times for dinner, and look forward to many more tasty ideas!

  20. Josiane said, on March 28, 2014 at 11:58 PM

    That recipe sounds great! I must say your pics make it look even yummier than the book’s pic, probably because I’d naturally go for the ones that have a more generous amount of topping… :)
    As for the no-oil thing, I’m not specifically into it. I don’t use tons of oil in my cooking and I don’t eat fried stuff very often, but I don’t refrain from using good quality oils when I need and want to. And really, a drizzle of toasted sesame oil can take a dish from great to amazing!

  21. Kelly G. (@vegandaemon) said, on March 29, 2014 at 8:11 AM

    I wouldn’t know where to start – I use oil in so many dishes! I’m curious to learn, though, especially since I’m trying to eat healthier.

  22. Deb in Hawaii said, on March 30, 2014 at 9:06 PM

    These potato ‘eggs’ look fabulous. I have been wanting that book after reading about it in various places.
    I have done no-oil, vegan eating challenges and it’s doable but I do go back to the oil afterward–although I have definitely cut down on the amount I use and cook with in recipes over the years. ;-)

  23. Catherine said, on April 1, 2014 at 7:32 AM

    Oh, what fun! Thanks so much for linking to my challenge!

    And I’d certainly be up for trying no oil cooking. I can’t think of too many things I make that don’t start with a slug of olive oil…

    Catherine

  24. Linda said, on April 1, 2014 at 9:15 AM

    What a neat idea! I can’t tolerate potatoes, but my boys would love these, and I have baby Yukon gold potatoes that would be perfect size.

  25. […] Happy Herbivore Light & Lean over at The Taste Space – Giveaway ends April 7 – Open to US and Canada […]

  26. Amy N. said, on April 1, 2014 at 11:18 AM

    When my husband and I first switched over to cooking without oil, we were skeptical. I must say we have been pleasantly surprised! Now we always saute in water or broth and have learned what to use in different baked good recipes. We still eat fats from whole foods (like nuts and seeds), but have really come to love the taste of food without the oils. When we go out to eat in restaurants where everything is so greasy, we usually come home feeling a little sick. We’ve lost weight eating this way and feel great!

    I have a few recipes from Lindsay’s cookbooks that we use regularly. My husband hates ketchup and mayonnaise (and all condiments actually), so most of her cookbooks have not been for us. It’s nice to hear this one might be a little different. Thanks for the chance to win! :)

  27. jacquie said, on April 1, 2014 at 12:36 PM

    i frequently cook with no oil – the fresh taste of the food just comes through so much more!

  28. Chelsea Ortiz said, on April 1, 2014 at 1:25 PM

    I cook no-oil for myself at home. I don’t worry too much when I eat out though, as long as its vegan!

  29. Lydia Claire said, on April 1, 2014 at 10:29 PM

    I don’t mind 1-2 Tbsp of oil for sauteing but when I see a lot of oil for frying or in dressings I don’t bother with that recipe.

  30. Corrine said, on April 1, 2014 at 10:30 PM

    We try to avoid oil in our diets but will use just a little bit in cooking.

  31. jac said, on April 2, 2014 at 11:36 AM

    No oil can be hard to do sometimes, but veggies can usually be sauteed in vegetable broth.

  32. simona said, on April 2, 2014 at 9:21 PM

    I have been cooking no oil for years now and I am always looking for new recipes!

  33. Jerilyn said, on April 3, 2014 at 11:20 AM

    I usually cook without oil – I can taste the difference now when I eat something that has a lot of oil in it. It tends to make me feel crappy :( I like to get my healthy fats from nuts, avocado, and hemp :)

  34. Lisa said, on April 3, 2014 at 3:27 PM

    How creative. I am thinking avocado would be lovely in place of the hummus too. As for oil, I enjoy cooking with it, especially olive oil, sesame oil and coconut oil. I tend to be sparing with it though.

  35. Healthy Vegan Friday #12 | said, on April 4, 2014 at 8:02 AM

    […] most creative appetizer: Vegan Devilled Eggs by The Taste […]

  36. christinerobyn said, on April 4, 2014 at 8:57 AM

    The only meals I try to limit oil in are baking ones. I don’t mind sauteing in oil, or other healthy fats, but I hate when a bread or cake recipe calls for a lot of it.

  37. […] fabulously. So fabulously, I just had to share it. Knowing that hummus+mustard worked well in my vegan deviled eggs, I worked with a mummus sauce (mustard + hummus). Worried my rice bowl may be too beige, I added […]

  38. Samantha said, on April 5, 2014 at 8:53 AM

    I’m glad I finally caught up on your posts and am in time to enter this contest! This looks intriguing… I may try the mustard/black salt hummus all on its own, though. :)
    PS – I just moved to Toronto and live three blocks from Lucky Moose. Thanks for the tip on that one! It is fab.

    • janet @ the taste space said, on April 9, 2014 at 9:38 AM

      Nice! Welcome to the neighbourhood! If you have any questions, let me know. I am excited to be returning this summer.

  39. Kathrine P said, on April 5, 2014 at 10:52 AM

    I highly prefer no-oil meals.

  40. Mariana (@ohMariana) said, on April 5, 2014 at 8:06 PM

    I’ve found it surprisingly easy to cook with no oil – I just wish I had started doing so years ago!


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: