the taste space

Mango Coconut Cups

Posted in Desserts by Janet M on August 26, 2014

Raw Mango Coconut Cups

Third time was a charm. Rob and I finally got our internet at home this weekend. (YES!)

We also moved all our stuff previously stored in my brother’s basement.

I can no longer find my computer, though.

I mean, I know where it is, but it blocked by too many boxes to unpack.

OMG. We have a lot of stuff. I am truly a hoarder (of sorts).

Living a year without most of the stuff will make it easy to purge. Easier, I should clarify.

I am hoping to rebuild a decluttered home, but we have many boxes ahead of us. In time.

Otherwise, here are some quick and easy desserts to try. No need to wait too long for your mango to absorb any water, just blitz away. I added a touch of lemon zest to accentuate the sweetness of the mango. The coconut makes this luscious and decadent. These are more akin to a non-chocolate truffle in their consistency. I don’t think they would work well as a ball, which is why I put them in the small cups. Another alternative would be to pour the batter into a small square container and then cut them into your preferred size. Enjoy!

Hoarder or purger? Which are you?

I will hopefully become a ruthless purger.

Raw Mango Coconut Cups

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Raw Italian Stuffed Peppers with Sausage Pate (& Raw Italian Pate Collard Wraps)

Posted in Mains (Vegetarian) by Janet M on August 23, 2014

So, it is late August. We moved back to Toronto at the beginning of August. Our stuff from Houston arrived, and our stuff we squirrelled away in my brother’s basement will be arriving this weekend. Unfortunately, one key link remains broken: the internet. We have been waiting for our internet to be installed for 3 weeks now.

I have internet through my cellphone but otherwise, our tap into the internet is dry. As such, I am *still* relying on oldie-but-goodie recipes I photographed earlier, lurking in my drafts, waiting for the right moment to share.

This was a delicious nut pate I made when I had access to fresh herbs in my garden. While I am not a fan of raw pates, I will concede that I wasn’t trying to make a pate with this meal. That is what happens when you over-process nut meat! I was aiming for nut-based Italian sausage crumbles, but with a few too many whirls with the food processor, it turned into a delicious, chunky spread instead.

This is no bland pate, though. First of all, I wanted to lighten up the nut meat by adding some mushrooms.  I used oyster mushrooms because they have a very mild flavour and I dare say you couldn’t taste them anyhow. I pulsed the nuts (pecans and Brazil nuts) with a handful of fresh herbs: rosemary, basil, thyme and sage. It was the last-minute addition of sun-dried tomatoes that added not only a great burst of flavour, but also turned my sausage crumbles into a pate.

There are countless ways to enjoy this spread and I originally ate it solo, stuffed into a bell pepper. For leftovers, I smeared it into a collard wrap topped with assorted spiralized or thinly sliced vegetables (zucchini, beet, carrot, cabbage) and a beautiful sprout garnish. I almost didn’t photograph the haphazard (leftover) collard wraps, but Rob urged me to reconsider. They were definitely pretty, too, and mighty tasty.

Enjoy!

I am sharing this with Shaheen’s Mellow Yellow challenge and Simple and In Season.

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Quick & Easy Cajun Red Beans and Rice

Posted in Mains (Vegetarian) by Janet M on August 19, 2014

Quick & Easy Cajun Red Beans and Rice

Sorry for a not-too-appealing photo, but trust me, this was very tasty. This was the other meal we packed for our travels.. aka, we made with the remnants in my fridge in Houston but it tasted downright delicious. Quick and easy, I used the last of the vegan chorizo, leftover rice and emptied the can of small red beans I had been saving in the cupboard. A bit of tomato paste to make it saucy and a dash of Old Bay seasoning to complement the flavours from the chorizo.

After it tasted so good, I also had to photograph it in Africa. While dreaming up a descriptive name, I realized it was uncannily similar to Cajun Rice and Beans. In my mind, I must have known the flavours were akin to my previous Southern black eyed peas with tomatoes, where I also substituted Old Bay for Cajun seasoning. Perhaps a mirepoix of celery and bell pepper (and less tomato) would make this more authentic, but for shear simplicity and flavour, this was great.

Do you prefer authentic recipes or simply delicious recipes?? :)

I am sharing this with Speedy Suppers.

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Quinoa Protein Bowl & Healthy Lunch Box Ideas

Posted in Mains (Vegetarian) by Janet M on August 17, 2014

Gena's Quinoa Protein Bowl

Lately my meals have been a lot of random foods. I am holding out. I knew I had some staples waiting to be unpacked but quickly replenished my perishable staples (tahini, peanut butter, maple syrup, etc). As such, the last few weeks have had me cooking without spices, relying on strong-flavoured ingredients and let’s be honest, I bought some pre-made soups and added some beans to make it a complete meal.

I promise to share some of my fun meals once my home is back to normal. Until then, I will continue to unearth some oldies-but-goodies from my backlog. I chose to share this one because it is actually pretty similar to what I am eating these days: cooked quinoa, random vegetables, beans, topped with a creamy sauce.

Please head over to Sunny’s site for the recipe for the Quinoa Protein Bowl (35g protein/serving) which I am sharing for her (gluten-free and dairy-free) Healthy Lunchbox Ideas 2014.

What is your template for healthy lunches?

Gena's Quinoa Protein BowlI am sharing this with the Virtual Vegan Linky Potluck.

Savoury Chickpea Crumbles

Posted in Mains (Vegetarian) by Janet M on August 14, 2014

avoury Chickpea Crumbles

Hourray! Our stuff from Houston arrived! Six weeks after we left and a week later than expected. Our scheduling goof-up was that the Canadian Customs will not let your unaccompanied goods enter Canada until you do. So since we went straight to South Africa from Houston, our stuff could only enter Canada after we had returned. The extra delay was due to paperwork problems, out of our control. Anyways, it is here now.

As Eileen said, the worst part is knowing stuff is going to arrive and putting off buying duplicates. So I have been cooking without spices and exotic ingredients. Oddly enough, this was also how I was cooking towards my final days in Houston.

Just to show you exactly what we were cooking down to the wire, this was a delicious concoction we threw together with fridge remnants the day we moved. Rob and I still had a day at work before we took off for 2 overnight flights. I knew I needed some fuel, so my Mom helped at the stovetop as I suggested combinations of ingredients.

Towards to end of my stint in Houston, all of a sudden, I wanted to try.all.the.things, aka all the faux meats at Trader Joe’s. Even though I don’t normally eat them, my positive experience with Beyond Meat told me to branch out a bit and try them while I still could.

The next on deck were TJ’s beefless crumbles and my limited kitchen conferred a surprisingly tasty meal. The crumbles didn’t have too much flavour on their own but this worked really well. I am accustomed to the traditional onion and garlic aromatics but the simple addition of roasted green chiles (has anyone found these in Toronto???) and sun-dried tomatoes made that unnecessary. This was a quickie and delicious meal.

I just ate this as is, but this could easily be added as a filling for a taco or burrito and topped with extra veggies.

Do you cook without aromatics? What do you replace them with?

avoury Chickpea Crumbles

I am sharing this with No Waste Food Challenge.

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Raw Cinnamon Spice Ice Cream Cake

Posted in Desserts by Janet M on August 12, 2014

Raw Cinnamon Spice Ice Cream Cake

I was hoping to update you with happy news that our stuff had arrived. Sadly, no. A mix up at the customs warehouse means we are still without all stuff. Except our car. We have that because my parents’ drove it down, hoping to help us unpack, only to find out our pod was not coming, as expected.

Anyways, I am ahead of myself. I am still reliving last weekend’s debacle.

Curious as to how so many people were able to help when we were stranded with the car in the middle of nowhere?

Turns out my brother and sister-in-law were also driving back to Toronto around the same time. They were in Ottawa for my SIL’s baby shower and we both left around the same time and thank goodness, they were still reasonably close when our distress call went out.

My mom hosted a fabulous shower and I had very little involvement. Other than suggesting some menu changes as there were limited vegan options. Considering I finagled 3 dishes, it was in directions only. I suggested some tried-and-true favourites for the appetizers: Pineapple and Cucumber Guacamole (my SIL stole the leftovers, so that was a success!), Cucumber Hummus Dip (very well received), and my Moroccan Chickpea and Carrot Salad as my main. I added a bit of cinnamon this time and liked that, too. I actually made a double batch so I could take the leftovers, but alas, they never made it. I hope my Mom liked it instead.

Raw Cinnamon Spice Ice Cream Cake

My mom totally outdid herself with the desserts (so.many.pretty.cakes!) so I knew any dessert I made would just be for myself. This was my experiment. And it was a very good experiment.  My Mom treated herself to a new Vitamix so I took full use of it!

I used Brandi’s recipe as my inspiration for this cinnamon spice vegan cheesecake. It was also my first time playing with a cake swirl!  I really liked the the cake. I think lemon juice would be great here, but I swapped it for orange juice, since that was what my parents’ had on hand. I also swapped a fresh apple for the apple juice. Because this is oil-free (no coconut oil or coconut butter), it is softer than my previous raw cheesecakes. This just means that you need to time it perfectly before you can eat it. If you leave it out at room temperature too long, it will melt into a softer cake. I liked it with still a bit of bite from the freezer, thus this was definitely an ice cream cake!

My swirling wasn’t perfect but this just means I will have to try again with my next attempt. (See my tips below for my next round).

Raw Cinnamon Spice Ice Cream Cake

I am sharing this with Bookmarked Recipes. (more…)

Roasted Creole Cauliflower

Posted in Favourites, Sides by Janet M on August 7, 2014

Roasted Creole Cauliflower

I spoke too soon.

You know when you plan for something, know you won’t be having internet for a while and schedule a post about what life will be like (because you planned for it to be as so)?

Well, let’s just say I planned to have a semi-functioning household. En route to our new home in Toronto, packed to the brim with loaner things (you know, all the necessities: an inflatable bed, sheets, cutlery, pot, frypan, containers and all that food you made for the following week so you wouldn’t actually have to cook..), an hour and half into our trip from Ottawa, my car breaks down. We pulled off to the side of the 401 as my dashboard went bonkers and the engine stopped working.

Roasted Creole Cauliflower

I pulled out my cell phone. Three days earlier I had finally signed up for service. Although, looking down, my phone told me I had no service. (Bad WIND!) Not good.

Thank goodness Rob’s phone still worked, despite roaming and despite me previously draining the battery surfing the internet.

Roasted Creole Cauliflower

Frantic phone calls eventually got my brother and pregnant sister-in-law to my side who had the rational idea to tow the car back to Ottawa and they would drive Rob and I along with a few essentials.

We called CAA/AAA with my brother’s charged phone, despite being on hold and having dropped calls, only to find out our membership expired last month (GAH!). Membership offices are closed because it is a holiday.

We contact my Mom, who has a CAA membership and she offered to come down and help out. We knew it would be at least 90 minutes for her to arrive.

Roasted Creole Cauliflower

We start rearranging luggage on the side of the highway. Non-essentials in the dead car. Essentials in my brother’s. I had to make quick decisions: clothes and underwear keep, inflatable bed keep (but forgot the pump and sheets!) and also realized there was no room for all of the packed food and the container with all the helpful bits (pot, pan, knives, etc).

An OPP police officer pulls over and asks us what was going on. It must be such a sight with all of us scurrying around, including a pregnant woman and someone with crutches. He calls a tow truck to remove us from harm’s way and told us to be careful (turns out someone had died earlier that day after exiting their car).

Not too long afterwards, the tow truck arrives. The car is loaded onto the flatbed truck and brought to the closest safe location as we patiently wait for my mother to arrive.

Eventually, my Mom is able to call CAA for us and she returns with the car back to Ottawa. My brother drops us off in our new empty home. (Kind soul, he actually waited with us for 30 minutes as we waited for our landlord to give us the keys). We forgot we have no microwave.

Once we’re somewhat settled, Rob runs off to the grocery store since we have zero food. And no tokens for the bus to get to work tomorrow. He comes back loaded with groceries. We quickly eat the ready-made salads and hummus.

I ask for his can opener for the beans. (Because salsa+beans=meal).  It is in the bag that went back to Ottawa. GAH.

I subsequently call up a friend and we cobble together some kitchen necessities to borrow: cutlery, can opener, bowls and plates. And a pot!

We collapse on the inflatable bed. Exhausted but at the same time basking in the love and support from family and friends. Ready for me to start my first day at work.*

*With my vacation clothes I packed for Africa.

*

If you are here for the lovely recipe instead of the dramatic life of Janet (I can’t make this up!), this was made while I still lived in Houston. This was our go-to roasted cauliflower recipe. A tomato base with a savoury spice blend. The original recipe was for a raw version, using the dehydrator, but we have been using tomato paste and the oven since it is both delicious and simple. A great side with lots of flavour.

Perhaps in a week or so I will be back to normal. Have you ever felt like the universe was pushing against you?

Roasted Creole Cauliflower

I am sharing this with Bookmarked Recipes and Virtual Vegan Linky Potluck. (more…)

Creamy Curried Lentil Salad

Posted in Mains (Vegetarian), Salads, Sides by Janet M on August 5, 2014

Creamy Curried Lentil Salad

It is nice to be home again. While I have a very bare kitchen (some borrowed knives, cutting board, pot and frypan only with a few containers), I am still happy to be starting my new life. We had dedicated more time for unpacking over the long weekend, but since we had nothing to unpack, we spent more time at my parents, thoroughly exploiting their fully functional kitchen.

We quickly gravitated to make old favourites: Tamarind Lentils, Pad Thai, and Moroccan Carrot and Chickpea Salad. Then, finally itching to make something new, I decided to make a spin on two of my other favourite salads, aka The Best Lentil Salad and The Best Chickpea Salad. This time, I used lentils, capers and currants but with a dressing more similar to the tahini-maple-curry dressing from the chickpea salad. I added some greens, too, which I like to add to lentil salads. It was so delicious, it barely lasted one meal.

Got to love simple salads like this. What is your favourite summer salad?

Creamy Curried Lentil Salad

I am sharing this with My Legume Love Affair hosted by Lemon in Ginger, No Croutons Required, Healthy Vegan Fridays, Credit Crunch Munch,  Souper Sundays and Eat Your Greens.

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Links with a Focus on Madagascar & Travel

Posted in Events/Round-Ups by Janet M on August 2, 2014

madagascar baobab alley

Usually my vacations are fast and furious. I wait until I get home to relax as I would rather be exploring a new country. This last vacation was different. With a full month at our disposal along with a lot of time for spent in transit, I had a lot of “spare time”. Thankfully I had my Pocket fully loaded and ready to read. Here are my recommended reads in case you want something for this long weekend and beyond:

My Thoroughly Tested Travel Tips

I agree with all of Lisa’s tips. Rob has taught me many of them along the way. A new tip we really liked, too: free international roaming. Get it if you can.

Anthony Bourdain: How to Travel

Rob and I have begun to watch Parts Unknown and reading his travel tips are interesting. Does he recommend checking his bags? And what about food on the airplane?

How Airbnb and Lyft Finally Got Americans to Trust Each Other

We much prefer staying at places through Airbnb and managed to do this in Johannesburg and Capetown during our last trip. We spoke a bit with our awesome host in Capetown about Airbnb travellers. We tend to have an adventurist nature but honestly, I do not worry with reputable hosts.

Only in Madagascar

Although a few years old, this is a more elaborate vacation experience than I could ever write but very similar to our experiences.

But I have to be honest. Lemur-watching, like bird-watching, takes a bit of concentration. For most people it’s probably not going to pack the same adrenaline punch as a typical African safari, infused with that exhilarating, almost spiritual sense of being out on the open veldt, with lions stalking their kill. Yet tracking lemurs offers something different, perhaps an even more intimate, delicate view of nature.

Maybe in America

This article is also about Madagascar but highlights its unstable nature even after the election earlier this year. It was hard to travel in a country which had been shunned from the global aid community after the 2009 coup. Emotionally and physically hard.

It has been instructive to see all these pressures up close here in Madagascar, one of the poorest countries in the world. The globalization of illicit trade has left Madagascar exposed to Chinese merchants working with corrupt officials here to illegally import everything from valuable rosewood timber to rare tortoises. Some global textile manufacturers set up factories then quit when the politics turned too unstable. Mandatory education here is only through age 15, and it’s in the local Malagasy language. That makes it hard to compete in a world where some developed countries are teaching computer coding in first grade.

And then there’s Mother Nature: the population of Madagascar is exploding, and the forests and soils are eroding. The soil for agriculture here is iron rich, nutrient poor and often very soft. Since 90 percent of Madagascar’s forests have been chopped down for slash-and-burn agriculture, timber, firewood and charcoal over the last century, most hillsides have no trees to hold the soil when it rains. Flying along the northwest coast, you can’t miss the scale of the problem. You see a giant red plume of eroded red soil bleeding into the Betsiboka River, bleeding into Mahajanga Bay, bleeding into the Indian Ocean. The mess is so big that astronauts take pictures of it from space.

So Similar, So Different

I read this in Madagascar and while it is about the sharp differences in experiences from someone born in America and Myanmar, it resonates equally well with those living in Madagascar.

The Organ Detective: A Career Spent Uncovering a Hidden Global Market in Human Flesh

All about Nancy Scheper-Hughes’ quest to expose the world’s market for human organs for transplantation.

How Cubans’ Health Improved After their Economy Collapsed

After meat and dairy disappeared during the collapse, Cubans became vegan virtually overnight. Along with reduced calories, their health improved. Fascinating article.

When Bananas Ruled the World

When I travelled to Morocco my friend was really excited about eating a banana.She wanted to taste a non-Cavendish banana that we’re eating in North America. While the history of the banana in America is not new, it is a fascinating story about the real Banana Republics.

The mass-produced banana first came to the United States in the 19th century. As the next century rolled on, buccaneering banana men pioneered such innovative business practices as propping up puppet heads of states throughout Latin America, keeping them in power through corporate largesse, and exploiting local workers, when not actually encouraging local governments to enslave or kill them. By building railroads, in exchange for land for plantations, United Fruit tightly entwined itself with the economies of many countries, and came to own huge swaths of Central America. Its reach was so extensive that it became known as “the Octopus.”

Lance Armstrong in Purgatory: The After-Life

As much as I cycle, I do not follow sport politics but this is a lengthy look at Armstrong’s aftermath.

The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating

On the subject of cycling… and the nature of their eats while on the Tour de France. Mint and melon coulis with blueberries and raspberry and praline, anyone?

 

What good reads have you read lately?

Curry Cashew Savory Granola & OATrageous Oatmeals Review+Giveaway

Posted in Breakfasts by Janet M on July 31, 2014

Curry Cashew Savory Granola from OATrageous Oats

Hello again!

Sorry for the all the unanswered comments over the last month…. but thank you for hanging in there!

Usually I have this “do not mention you are going on vacation” mentality so that people come to rob my place. Although, for this special time, we had no home to rob. (Our stuff is still in a shipping cube somewhere, so please do not steal it). As we moved back to Canada, we had a very long detour. Rob and I set out for a month-long vacation in Madagascar and South Africa. We have both done extensive travelling (Rob more so than I) but we both agreed that travelling through Madagascar was the hardest we have ever travelled.

As I regroup for a daunting August (in which I start independent practice, write some exams, celebrate the arrivals of niblings (one is an expected niece, the other TBD) and somehow fit in training for Cycle Oregon. Oh, and unpack all our stuff, because it will meet us a week late), I will likely keep a slower pace for my posts.

Until then, I am thankful that Kathy has shared with me this fabulous photo and recipe from her upcoming cookbook OATrageous OatmealsI also reviewed Kathy’s Great Vegan Bean Book, which I really like, so I am thrilled to share her creativity with oats.

Do not be fooled, this book is way more than oatmeal. Yes, she has oatmeal recipes designed for each part of the year, including cooling summer overnight oats (Blueberry Earl Grey Overnight Refrigerator Oats ) and warming bakes for the winter like Pumpkin Oat Breakfast Cake. She also has a chapter for snacks like Peanut Butter Banana Granola Bars and later a dessert section with treats like Mini Raspberry Cakes and Chai-Spiced Oatmeal Tart with Warm Coconut-Vanilla Sauce.

However, I am most excited about experimenting with her savoury options. She has an entire chapter for soups (Scottish-Inspired Mushroom Lentil Stew, Fragrant Yellow Split Pea and Rolled Oat Dal) and another for savory options like Cauliflower Oat Pizza Crust, Indian Oats Upma, Oat Dosa, Not-from-a-Box Mac and Oat Chez and Oats-bury Steaks. And even beyond the kitchen, she has recipes for Soothing Lavender Oat Bath Soak and Oatmeal Cookie Scrub.

How do you like to use oats?

To celebrate her new cookbook, Kathy is offering a pre-order giveaway from OXO along with a copy of her cookbook. Click here to enter (open until August 4). After you pre-order the book, submit your receipt to Kathy for special recipes, coupons and your chance to win a different OXO prize.

OATrageous Oatmeals by Kathy Hester
Recipes from OATrageous Oatmeals spotted elsewhere:

Blackberry Mojito Overnight Refrigerator Oats

Coconut Oat Vanilla Nut Creamer

Mushroom Ginger Congee

Steel Cut Oat Sausage Crumbles

Oat-chata

I am sharing this with Healthy Vegan Fridays, Bookmarked Recipes, Virtual Vegan Linky Potluck and Laura’s Strange but Good.

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Easy Leftover Curry Burgers (made from Pumpkin Fenugreek Curry)

Posted in Mains (Vegetarian) by Janet M on July 29, 2014

Pumpkin Fenugreek Curry repurposed into Curry Burgers

The other day my Mom admitted that Rob’s opinion is biased. And she doesn’t trust it.

I like to use Rob as my barometer. How would a regular person enjoy my meal?

I think my Mom meant that Rob always likes my food, which, uh, is completely far from the truth. While Rob will eat most anything and has a very open mind (he skipped out on the rotten shark in Iceland, though), he still has his food preferences. Some meals I make are not his style, so I may not even share the meal with him. But when something tastes really good, or includes a lot of his favourite ingredients, I want to know what he thinks.

Pumpkin Fenugreek Curry repurposed into Curry Burgers

This was a curry that I tracked down fresh fenugreek. Toor dal (split pigeon peas) was simmered with pumpkin along with a multitude of spices: cilantro, mint, coriander, cardamom, paprika, ginger, garlic, chili flakes and sambhar masala. To keep it vegan, I simply omitted the chicken from the original recipe.

This was a case, though, where the curry was only ok. I thought it was ok but not great. Too many flavours became a muddled dish. Rob liked it more than me, though. He likes curry more than me, although since we weren’t completely smitten with it, we decided to try out Curry Burgers. Super simple: mix together leftover curry with leftover rice and chickpea flour. Bake. Easy, peasy. Since we usually serve our curries with rice, this was a fun way to jazz up the leftovers.

I don’t know why but the burgers tasted better than the original curry. We ditched the standard ketchup and mustard for Indian chutneys.. with a side salad of pickled beets and spinach and just ditched the buns altogether. :)

Pumpkin Fenugreek Curry repurposed into Curry Burgers
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Sweet Chickpea Flour Pancakes with Quickie Raspberry Chia Jam

Posted in Breakfasts, Desserts, Mains (Vegetarian) by Janet M on July 22, 2014

Sweet Chickpea Flour Pancakes with Quickie Raspberry Chia Jam

I almost thought about making my blog vacation all about chickpea flour.  I have been experimenting with it a lot more and this was a fun venture into sweet pancakes.

I was drawn to Gena’s recipe because they were protein pancakes without protein powder. While I am no stranger to savoury chickpea flour pancakes (aka besan chilla), I liked how these were more traditional. Here, chickpea flour is combined with cashew flour and soy milk for a heartier base.

They did not fluff up like regular pancakes, but were good for a lazy weekend breakfast. I topped them with a quickie raspberry chia jam for a summer twist. Forget boiling the fruit as in my blueberry vanilla chia jam. I simply defrosted some frozen raspberries in the microwave, added some chia seeds and waited a few minutes. The jam was a nice sweet contrast when rolled inside the pancakes.

Sweet Chickpea Flour Pancakes with Quickie Raspberry Chia Jam

I am sharing this with Dead Easy Desserts.

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Fiesta Masa Cornbread Muffins

Posted in Sides by Janet M on July 15, 2014

Fiesta Cornbread Muffins

This is probably my favourite concoction from the remains of my pantry.

I had a vision. I wanted to make corn muffins with masarepa. Cornmeal, polenta, masa harina and masarepa— what are the differences?

Masarepa is unique because it is precooked. We use it all the time for arepas and I love how soft and melt-in-your mouth arepas taste fresh from the oven. Sounds like the perfect recipe for cornbread, no?

My googling did not help.  Possibly because arepas ARE Colombia’s (and Venezuela’s) answer to cornbread.

Fiesta Cornbread Muffins

In any case, I cobbled together a few recipes and in the end, just ran with it. Into my batter with masarepa (and masa harina since I finished our stash), I added roasted corn, roasted hatch chiles and roasted red peppers. A bit of sweetener to accentuate the dough, although that may be sacrilegious depending on who you ask (and I am no corn bread expert).

Although I appreciate good food, and this was delicious. Basically a fiesta arepa in muffin form. They didn’t really raise too much. Although this will encourage me to add veggies to our next batch of arepas.

I find experimental baking quite daunting, but these turned out great. Do you ever make non-arepas from masarepa?

Fiesta Cornbread Muffins

 

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Watermelon Mint Frosty

Posted in Drinks, Favourites by Janet M on July 8, 2014

Watermelon Mint Frosty

Last year, I was all over the strawberry cucumber smoothie. I drank it for weeks straight. Banana-less, the strawberries provided enough  sweetness and contrasted against the cooling cucumber.

This year, I went more simple: frozen watermelon and mint. Lime juice is optional, mainly because I think it would be fabulous, but right now our limes are very sad so I didn’t get very much juice at all.

Watermelon Mint Frosty

By using watermelon that has been pre-frozen, this is a quick and cooling drink. The hint of mint is a nice contrast without overpowering the drink.

Depending on the sweetness of your watermelon (and your tastes), will depends how much sweetener you would like to add.

What are your favourite summer drinks?

PS.  Another nice version is this pineapple-mint frothy!

Watermelon Mint Frosty

I am sharing this with Cooking with Herbs, Virtual Vegan Linky Potluck.
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Brazilian Black Bean and Seitan Stew & Afro Vegan Review+Giveaway

Posted in Book Review, Mains (Vegetarian) by Janet M on July 1, 2014

Brazilian Black Bean Soup Afrovegan

You know Rob is a keeper when he doesn’t kill you when it is time to pack. And a) you have essentially doubled your cookbook collection while in Houston (although I limited myself to 10 books for my move) and Rob is now packing your heavy books; b) while you should be packing, instead you are cooking the last of the bits in the refrigerator, so I am still net loss worth for packing. And then there’s c) please don’t pack my cookbooks I still want to review!  Eventually I had to give in…. and help pack. And thankful that most books I receive to review come in electronic form.

Especially after making my own e-cookbook, I have grown to appreciate digital books. They have their pros and cons. They are easier to search, but not as fun to read. I miss the ability to curl the pages and find new random recipes. Although they are definitely easier to move. They also allow me to write posts in the airport.

Brazilian Black Bean Soup Afrovegan

Afro Vegan is Terry Bryant’s new cookbook. A lover of good food, he has managed to fuse soul comfort food with gourmet twists. His muses vary from Caribbean soul cuisine, Southern US down home cooking and African menus. Pecan cornbread with dukkah? Sweet plantain and Fresh Corn Cakes? Peanut Pumpkin Fritters? Jamaican Patties Stuffed with Maque Choux? Spinach Peanut Sauce? Trust me, it all sounded good to me, I was sad I haven’t had enough time to explore it.

Brazilian Black Bean Soup Afrovegan

While a bit more complex than my weeknight meals, there are more simple and more elaborate dishes. Delicious and innovative all-round. I loved, loved, loved my version of his Southern black eyed peas, I shared it before the book was even released to the masses. Now I am sharing another great soup, which I simplified by skipping the dumplings. This black bean stew, inspired by the Brazilian feijoada, is more tomato-heavy than my previous versions, but still nice and hearty and simple enough for an easy meal.

Afro-Vegan book cover

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere (except maybe the moon). To be entered, please leave a comment here, any comment. I will randomly select a winner on July 30, 2014. Good luck!

Recipes from Afro-Vegan shared elsewhere:

Hominy and Spinach in Tomato-Garlic Broth

All-Green Spring Slaw

Glazed Carrot Salad

Tofu Curry with Mustard Greens

Summer vegetable and tofu kebabs with pomegranate-peach barbecue sauce

Savory Grits with Slow-Cooked Collard Greens

Stewed Tomatoes with Black Eyed Peas with Cornbread Croutons

Texas caviar on grilled rustic bread

Creole-Spiced Plantain Chips

Za’atar Roasted Red Potatoes

Smashed Potatoes, Peas and Corn with Chile-Garlic Oil

Sauteed Sugar Snap Peas with Spring Herbs

Creamed Cashews

Skillet Cornbread with Pecan Dukkah

Ambrosia Ice Pops

Cocoa-spice cake with crystallized ginger and coconut-chocolate ganache

 

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