the taste space

Black-Eyed Pea and Collard Green Chili & JL’s Vegan Pressure Cooking Giveaway

Posted in Book Review, Mains (Vegetarian) by janet @ the taste space on December 16, 2014

Black-Eyed Pea and Collard Green Chili

Need a great idea for a gift? How about a pressure cooker along with a new cookbook.

Pressure cookers are not so scary. In fact, they are pretty awesome.

I have mentioned it only in passing, but Rob gifted me a pressure cooker for my birthday and I have been experimenting with it over the past few months. At first, I was experimenting with cooking different beans and grains. It felt awesome to think “I want some cooked chickpeas” and an hour later, after adding the dried beans to the pressure cooker, I had myself some chickpeas. The no-soak required beans has alleviated my freezer congestion (I oftentimes freeze leftover beans) and made me more creative in the kitchen.

First of all, let me not mislead you: Pressure cookers need time to come up to pressure. In my machine, it takes 20 minutes. So while it may seem incredible that you only need to cook black eyed peas for 6-8 minutes, that is in addition to a 20 minute warm up and more minutes cool down (unless you release the pressure manually). I have an electric machine, so that benefit is that it does not need a burner on the oven and you can safely walk away while it does its thing. The downside is that it does not come up to as high a pressure as the stovetop ones, which is what most cookbooks cater to. Also, any recipes that all for sauteing need a separate skillet. There are pros and cons of each, as JL points out in her fabulous new cookbook, Vegan Pressure Cooking (available online now! it arrived early!).

JL's Vegan Pressure Cooking

In addition to her approachable FAQ on how to begin pressure cooking, she also has a host of recipes to start you on your new pressure cooking journey. She answers your looming fear: How can I avoid blowing up my pressure cooker? as well as Why do cooking times vary? Which pressure cooker should I buy? and How does an electric pressure cooker differ from a stove top pressure cooker? She has reference tables for pressure cooking vegan staples (vegetables, beans and grains) and her recipes are categorized similarly.

In her Beans and Grains chapter, she includes basic recipes like Italian lentils but also (slightly) more involved recipes like Dill Long-Grain White Rice; Oat, Amaranth and Carrot Porridge and Cinnamon-Curried Chickpeas. In her Soups and Stews chapter, her recipes span Chik’n Lentil Noodle Soup, very Veggie Split Pea Soup and Tofu Chickpea Artichoke and Potato Soup. Personally, those looked like one-pot meals to me, but JL has even more one-pot meals in chapter four including Gingered Adzuki Beans, Greens and Grains; Vegan “Bacon” and Cabbage and Soy Curl Mac ‘n Cheese. If you thought this was all beans and grains (yes, all the beans are dear to my heart), she also has a chapter for meal helpers and veggie sides which highlights recipes like steamed kabocha squash, savoury root vegetable mash, rosemary and thyme Brussels sprouts, and jackfruit and sweet potato enchiladas. Chapter six is for sauces and dips, and JL has a trick for her pressure cooker hummus and other savoury options like dal dip and ginger-cinnamon white bean gravy. And when you thought there was nothing more to make in the pressure cooker, the last chapter is for dessert! JL uses beans in a coconut-gingered black bean brownie but also includes recipes that rely more on the pressure cooker such as easy applesauce and peachy butter.

I think you know may understand why I may want another pressure cooker. I want to make all the things. Thankfully, I have had the cookbook for a while and managed to squeeze out a new recipe each weekend. In theory a pressure cooker may help me cook more often, but old habits die hard and I like my weekend batch cooking. Thankfully, I was able to share my favourite recipe thus far: JL’ Black-Eyed Pea and Collard Green Chili. Only after I got the photos, did I realize it was from her cover. Good choice, JL, good choice. Also it is a good thing I am not your photographer. ;)

In any case, I even added JL’s suggested 2 cups of celery and as a confessed celery hater, it was still very good. I still really liked it. The tomato sauce was deliciously savoury and worked well with the black eyed peas. This recipe, like nearly everything in the cookbook, could easily be adapted to use without a pressure cooker. You would just need to wait a bit longer. With that being said, I really think this is a good, solid vegan cookbook, pressure or no pressure cooker. I love its focus on quick and easy cooking featuring whole foods.

Black-Eyed Pea and Collard Green Chili

Recipes from Vegan Pressure Cooking found elsewhere:

Curried Mung Bean Stew

Umami Anasazi Beans

 

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me whether you have a pressure cooker (and if so, your favourite thing to make in it). A bonus entry for a second comment telling me about your favourite recipe by JL. The winner will be selected at random on December 22, 2014. Good luck!

PS. I am sharing this with this week’s Virtual Vegan Potluck.

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Sesame Wow Greens (A Spin on Oshitashi) + Vegan Eats World Giveaway

Posted in Book Review, Favourites, Mains (Vegetarian) by janet @ the taste space on December 14, 2014

Sesame Wow Greens from Vegan Eats World

Another oldie but goodie. I have been waiting to share this for a while. And now that I think about it, while the flavours are not holiday-themed, they are quite festive and cute as little mounds of green. A fabulous way to eat your greens: slightly sweetened, with a nice hit of vinegar, balanced by a homemade tahini paste and a touch of heat.

Sesame Wow Greens from Vegan Eats World

Courtesy of Terry Hope Romero’sVegan Eats World, I have told you about it before. Earlier this year, it was re-released as a paperback. Exactly the same as the original (sadly, including the subpar index) but it reminded me of some of my favourite recipes (Rob loves the Ethiopian lentils) and a lot more I still have bookmarked. With 300 recipes, this is a treasure trove of international recipes with a creative twist from Terry.

While I have many favourites from the book, the Smoky Sauerkraut Mushroom Soup (Shchi) is still one of my favourites we both really like the breakfast spin on bahn mi, I thought it was great to share a quick and easy way to add more greens to your meals. I have only ever made this with spinach, as is more traditional, you could also try chard, kale and collard greens. You no longer have an excuse when you come home with vibrant greens and uncertain how to cook them. If you don’t like leafy greens altogether, I suggest trying this similar dish which is Braised Tempeh with Green Beans in a Sesame Sauce. It is a bit more lemony but still very good.

Sesame Wow Greens from Vegan Eats World

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite international cuisine. The winner will be selected at random on December 20, 2014. Good luck!

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Mung Bean Tostadas & Lusty Vegan Cookbook Giveaway

Posted in Book Review, Mains (Vegetarian) by janet @ the taste space on December 9, 2014

Lusty Vegan's Mung Bean Tostadas

I told you it was a good time for vegan cookbooks. Here is the latest cute offering, The Lusty Vegan. It is a cookbook focusing on relationships. Being vegan in a relationship can be a little tricky at times and there are approachable tips and delicious recipes to satisfy the most un-vegan. Trust me, there is almost nothing as sexy than a man that can cook and these recipes span the gamut of simple to complex, such that you might actually want to work together in the kitchen.

Heart of Palm Lobster Rolls, anyone? Tempeh Fries with Dill Avocado Dip? Miso-Vermouth Braised Drunken Bok Choy? Habanero Jackfruit Fajitas? Cherry Cobbler with Cocoa Nibs? These recipes are unique but I will admit, mostly on the elaborate side. They are matched by the stage of the relationship – trying to impress your partner, trying to impress the parents, classic vegan dishes and even desserts if you ever break up.

They make me want to try new dishes but let’s be honest, right now I try to keep things stress-free in the kitchen and I think that helps both Rob and I. Of course, it is natural to want to impress your partner, but it isn’t sustainable. Does that mean we’ve become a boring couple? I certainly hope not. Life just doesn’t always revolve around food. :)

Lusty Vegan's Mung Bean Tostadas

So now, a little about these tostadas. Instead of pinto beans, mung beans substitute in the refried beans. I was curious to try them in something new, although they were a bit mealy for my liking. Although after I covered it with toppings, I barely noticed. I added cooked quinoa, cabbage and carrots, as an ode to my Lime-Spiked Black Bean and Quinoa Kale Wrap. Feel free to add whatever you have lurking in your fridge.

Recipes from The Lusty Vegan spotted elsewhere:

Cajun Tofu and Dirty Quinoa

Classic Tofu Loaf

Hearts of Baltimore Crab Cakes with Garlicky Dill Aioli

Lemon Meringue Chia Pudding

Mexican Hot Chocolate-Covered Strawberries

Sriracha Tempeh Sliders with Ranch Dressing

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the book, please leave a comment below telling me whether you have found your food preferences have caused difficulties in your relationships. The winner will be selected at random on December 17, 2014. Good luck!

Lusty Vegan's Mung Bean Tostadas

I am sharing this with My Legume Love Affair.

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Eat Your Greens Soup with Edamame

Posted in Mains (Vegetarian), Soups by janet @ the taste space on December 7, 2014

Eat Your Greens Soup with Edamame

I had a good run of giveaways there. I was considering whether I could do an entire month of giveaways but quickly discounted that by writing this post. Although, to be fair, this was a recipe I discovered while previously reviewing a cookbook. This soup, in its original incarnation, belongs to Angela from within The Oh She Glows Cookbook.  While I love the glo bar recipe I shared earlier, this is the soup I keep returning to, time and time again.

Eat Your Greens Soup with Edamame

I have a hard time explaining what the soup is. Angela called it a detox soup which makes me cringe, but it is filled with a nicely fragrant broth made from ginger, cumin with a touch of cinnamon and filled with loads and loads of vegetables. Mushrooms, broccoli and carrot. Sometimes I use kale or collards, sliced into thin strips, but this time I used a crunchy cruciferous mix of kale, cabbage and brussels sprouts for more variety.  I also continued with the green theme and used frozen edamame as my protein of choice. It fits well with the uniquely Asian twist brought by the last minute addition of shredded nori.

Like the recent article in The Guardian addressed, You can’t detox your body. It’s a myth. So how do you get healthy? A healthy mix of vegetables with protein is indeed the way to go.

Looking for more good articles, these were good finds:

The secret to a long, happy marriage – So far, I think Rob and I are doing very well in this regard :)

Everything I thought about recovery is a lie – An excellent post about recovery from an eating disorder.

Why do pigs oink in English, boo boo in Japanese, and nöff-nöff in Swedish? – Rob has always wondered why Polish dogs say “hau hau”. But do you know what noises porcupines make? Very cute noises.

Floating feasts – Almost makes me want to go on a cruise. Almost… Anyways a great article about food on cruise ships

A Warning on Nutmeg – Beware of nutmeg overload!

Secret Lives of Passwords – What does your password say about yourself?

Anyways, it is a good time for vegan cookbooks and I have a few more to tell you about. I hope to finish my reviews before the holidays so it is like a mini present for the winners. :)

Eat Your Greens Soup with Edamame

I am sharing this with Souper Sundays and Shaheen’s Eat Your Greens.

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Thug Kitchen’s Pumpkin Chili

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on November 25, 2014

Thug Kitchen's Pumpkin Chili

Thug Kitchen is probably the most controversial vegan cookbook. Penned by the authors of the similarly named blog, I never followed it because I did not find their language amusing. OK, sometimes it made me smile and I like how it tries to show how simple and easy homemade food can be, and yes, it is all vegan. I will admit that I was curious about their cookbook, but instead of tracking it down, I hunted for online recipes. This was the first I made and really liked it.

Thug Kitchen's Pumpkin Chili

I am no stranger to pumpkin chili (previous version here). I don’t know why but pumpkin puree works seamlessly in chili to create a silky broth. Both version were great but I found this one lighter in flavour since it used canned tomatoes instead of tomato paste and this one had the perfect amount of heat. Furthermore, this one was a bean-centric chili and I cooked up some of Rancho Gordo’s bayo chocolate beans. I was really enticed to use them with a name like that! Turns out it is called chocolate based on their colour, not their flavour. When Rob bought them, he was told they had the consistency of fudge. Not so true, but they have a lovely firmness that lended well to this chili. Small red kidney beans would also work well here.

While I made the chili, Rob made the arepas. What a wonderful weekend meal. Enjoy!

PS. If you are interested in being way more amused with a recipe than when I write them, definitely check out the original version here. Possibly the funniest disclaimer ever: If you try to make this chili with pumpkin pie filling, don’t complain about how f*cked up it tastes. You did that dumb sh*t yourself.

Thug Kitchen's Pumpkin Chili

I am sharing this with Souper Sundays and  Bookmarked Recipes.

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Mediterranean Chickpeas Braised with Brussels Sprouts, Kale & Sun-Dried Tomatoes

Posted in Mains (Vegetarian), Sides by janet @ the taste space on November 23, 2014

Pan-Roasted Chickpeas Braised with Brussels Sprouts

Turns out our furnace problems were solved with a new thermostat. Thank goodness it was such an easy fix. It will be a bit warmer over the next few days which is perfect for us. It will melt the snow and allow us to rake all the leaves we had neglected earlier before winter resumes again later in the week.

Hearty winter fare is back into my kitchen for good and this was a delicious side, and could definitely work if you are looking for a something different for a holiday meal. Brussels sprouts are braised with chickpeas, kale and sun-dried tomatoes along with Italian-inspired seasonings. I thought this was excellent. Highly recommended.

What are you planning to serve for Thanksgiving?

Pan-Roasted Chickpeas Braised with Brussels Sprouts

I am sharing this with this month’s Eat Your Greens and Cook Your Books.

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Caramelized Leek and Flageolet Bean Salad

Posted in Mains (Vegetarian), Salads, Sides by janet @ the taste space on November 20, 2014

Caramelized Leek and Flageolet Bean Salad

So, how are you faring with the first blast of winter?

Turns out my furnace was not up to the increased stress and stopped working. Twice. For the past two nights, we have woken up to a fairly frigid home. At least we have warm blankets, so you don’t really notice until you escape for breakfast.

It reminded me of the time we were in Houston, in May during the first heat wave. It was at that time we noticed our air conditioner was broken. Eventually our home was a few degrees shy of the sweltering outside and we knew we had to contact our landlord. Accessing the air conditioner was another challenge, as it was difficult to find a safe ladder to span 4 storeys and jockey around the lightning and rain.

This time, I keep telling myself: at least we’re not in Buffalo. Did you catch the video of the snow blanket being lifting from the lake?

Caramelized Leek and Flageolet Bean Salad

I thought, perhaps my salad days were over, too. But this is a delightful salad warm or cold. A bunch of leeks are caramelized and added to creamy flageolet beans and coated in a simple lemon-mustard sauce.

Another winner from Gena!

Caramelized Leek and Flageolet Bean Salad

I am sharing this with Souper Sundays and  Bookmarked Recipes.

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Sweet Potato and Coconut Curry

Posted in Mains (Vegetarian) by janet @ the taste space on November 18, 2014

Sweet Potato and Coconut Curry

And like that, winter arrived. The snow dropped in full force and actually stuck around a bit.

I had a few short weeks for biking. My broken leg meant I was not fit for biking earlier this fall but it was nice while it lasted.

And what is better during the cold weather than a warm bowl of curry?

To keep things simple in the kitchen, I have resorted to remaking some favourites and making twice as much.

Most of my favourites have already been shared  (Tamarind Lentils, Bengali Cauliflower Dal, Creamy Broccoli Dal, and Root Veggie Curry), so it does not surprise me to share yet another easy, delicious and healthy curry. This is one I first discovered while testing/eating through Gena’s fabulous cookbook and has become a staple ever since. Having blog worthy photos also helps keep me more speedy in the kitchen.

So, please, grab yourself a huge sweet potato and make a double batch. It freezes well should you want to save it until a colder day.

Sweet Potato and Coconut Curry

I am sharing this with Souper Sundays.

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Moroccan Cauliflower Rice and Date Salad & The Complete Coconut Cookbook Giveaway

Posted in Book Review, Mains (Vegetarian), Salads by janet @ the taste space on November 13, 2014

Moroccan Cauliflower Rice and Date Salad

Hey guys,

See below for the giveaway but I am super excited to tell you about Camilla’s latest cookbook, The Complete Coconut CookbookDo not let the title mislead you. Yes, this is a cookbook which includes recipes for all things coconut – coconut oil, coconut milk, coconut sugar, dried coconut and coconut flour. However, it is also entirely plant-based vegan, gluten-free, grain-free and nut-free. Because there are easy substitutes for the oil and sugar, this is a rather comprehensive vegan cookbook.

Moroccan Cauliflower Rice and Date Salad

The recipes span breakfast (Banana Flapjacks, Coconut Yogurt), Beverages (Mango Carrot Coconut Smoothie, Coconut Nog), Breads and Muffins (Coconut Flax Tortillas, Vanilla Coconut Baked Doughnuts), Salads (Coconut Waldorf Salad, Shredded Beet, Coconut and Sesame Salad), Soups/Stews/Chilis (Cantaloupe Coconut Soup with Basil Syrup, Persian Coconut Soup with Split Peas, Chickpeas and Herbs), Main Dishes (Coconut Squash Pizza, Coconut Za’atar Kale, Tempeh and “Rice”), Side Dishes (Quick Sauteed Kale, Coconut Cauliflower Puree), Cookies/Cakes (Chocolate Avocado Cookies, No-Oatmeal and Raisin Cookies) and Pies/Puddings/Other Desserts (Coconut Cream Pie,  Caribbean Sweet Potato Pie).

Woah, that is only a portion of the 200 recipes.

Complete Coconut CookbookCover

Although I am not entirely sure why someone would make a cookbook that was vegan, GF and nut-free, it certainly required Camilla to be quite innovative in the kitchen. For her baking recipes, a combination of coconut flour, psyllium, chickpea flour and potato starch are used. I tried the apple coconut cookies, although they tasted more like muffins but were delicious (soft and moist). I was hoping the chocolate cherry biscotti might be a bit more crispy, although unfortunately it softened in my air-tight container overnight. I see these as interesting starting points for those who are seeking non-traditional baked goods.

However, as I showcased here, there are plenty of delicious savoury options, too. I loved, loved, loved the cabbage soup with cilantro.

This was also a fun spin on a vegetable salad: cauliflower is riced and tossed with Moroccan spices, dates and cilantro. The savoury spices (cumin and cardamom – although I think cinnamon would have been better) worked well with the sweet dates. My only complaint was that I picked a big head of cauliflower, so I needed more dressing. No fault of the author, as I guess there are truly puny cauliflowers out there.

Thankfully, the publisher allowed me to share the recipe 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 your favourite way to eat coconut. The winner will be selected at random on November 23, 2014. Good luck!

Other recipes spotted elsewhere:

Acorn Squash with Coconut Chickpea Stuffing
Carrot Cupcakes with Whipped Lemon Coconut Cream

Coconut Biscotti

Coconut Pancakes
Gingered Carrot and Coconut Soup
Very Vanilla Cupcakes

Cauliflower ‘Couscous’ and Date Salad

I am sharing this with Souper Sundays, Family Foodies, and Simple and In Season.

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Pasta Arrabiata with Chickpeas and Zucchini Noodles

Posted in Mains (Vegetarian) by janet @ the taste space on November 8, 2014

Classic Pasta Arrabiata with Chickpeas and Zucchini Noodles

Feel like you missed autumn? Summer went straight into winter? Time flies, and sometimes I feel like I missed the peak season for certain fruits and vegetables. I keep missing peach season although we had a few this year. I also missed prime tomato time, perhaps because I was distracted by summer exams. In any case, have no fear. Canned tomatoes are possibly the best way to make sure you have flavourful tomatoes.

Oddly enough, I first encountered Arrabiata sauce while travelling in South Africa. It was a premade sauce that I added to a can of lentils with delicious results. A bit spicy, a lot tomatoey, it worked well with the hearty lentils. However, by the time I returned to Canada, I figured a pasta sauce deserved some pasta.

Classic Pasta Arrabiata with Chickpeas and Zucchini Noodles

I made a huge batch of Ricki’s Arrabiata sauce and used it in two non-traditional ways: paired with soba noodles and also paired with zucchini noodles with chickpeas and nutritional yeast. I liked both versions although the zucchini noodles remind me more of the summer than soba noodles.

Next time, I think I will puree the sauce and add a bunch of lentils. Topped with nutritional yeast, it was a great meal, too.

Classic Pasta Arrabiata with Chickpeas and Zucchini Noodles

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

Sweet Potato Vegan Shepherd’s Pie with Coconut Whipped Sweet Potatoes

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on November 6, 2014

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

Even for me, this recipe seems a bit long and bothersome. However, I implore to try it out.

Let’s break this recipe down so it is not too daunting. Thankfully, even the sweet potato coconut mash topping could stand-alone on a Thanksgiving spread.

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

First, start with roasting your sweet potatoes. I honestly would have double next time. I would not judge you if the potatoes never made it to the shepherd’s pie.

I started with my favourite recipe for Roasted Sweet Potatoes (Low and Slow) which coaxes and highlights their natural sweetness. I made them the night before so this recipe would work fabulously with leftover roasted sweet potatoes, too. Despite roasting 3 big potatoes, I wanted more volume. I ran out of drinkable non-dairy milks so I grabbed a can of lite coconut milk. Just a touch whipped into the spuds created a silky sweet puree. Inspired by Candle Cafe’s Paradise Casserole’s mash, I added some miso as well. You could stop right here with a delicious side.

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

Let’s pretend you still want to make the whole shepherd’s pie, though. I used a mix of beans, which along with carrot, mushrooms and sun-dried tomatoes had a nice texture. Balsamic vinegar and nutritional yeast added a nice depth and if you have red wine, that would work well here, too. I used a pressure cooker for my lentils, overcooking them slightly, but this was a great way to use them. I also slightly overcooked my butter beans (pressure cooker equilibration issues) but the butter beans were a fantastic counterfoil to the smaller bits. They don’t call them butter beans for nothing. Rancho Gordo’s Florida butter beans were silky smooth, almost like butter! :P

I tried to have a good sweet potato-mash to filling ratio, with a decent height with the mash. I chose a smaller but high casserole dish, as opposed to a 9×13″ pan. I think it worked out really well. The sweet potato mash makes this a less traditional shepherd’s pie but since it is vegan, can I really claim any authenticity?

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

I am sharing this with Bookmarked Recipes and My Legume Love Affair.

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Three Sisters Soup (Black Bean, Corn and Squash Soup)

Posted in Mains (Vegetarian), Soups by janet @ the taste space on October 11, 2014

Three Sisters Soup (Black Bean, Corn and Squash Soup)

Despite what you make believe, I haven’t eaten any winter squash recently. I bought a colourful carnival squash but haven’t made anything with it yet. I have this recipe I made while in Houston. The giveaway? The frozen roasted corn. I can’t say I have seen that since returning to Toronto.

This is a perfect end-of-summer, beginning of fall soup, as the last of the local corn arrives and the first winter squashes arrive. Or perfect for the dead of winter, too, using frozen corn kernels.

Three Sisters Soup (Black Bean, Corn and Squash Soup)

The Three Sisters, referring to the dietary staples of the Mesoamerican diet: corn, beans and squash. They often grow together, each plant benefitted from the others. The lankly corn husks provided a structure for the beans to latch onto. The squash covers the ground, preventing pesky weeds from appearing. And like all beans, they return nitrogen to the soil to help nearby plants. It makes sense that meals would also center around such foods, equally creating a balanced meal. This meal is simple but elevated by choice herbs and spices (cilantro, chiles, smoked paprika, garlic) with a heavy hand of lime juice. I used the full amount in the recipe and even I, the lover of all things tart, found it off-putting. Please start with less and taste as you go.

Three Sisters Soup (Black Bean, Corn and Squash Soup)

The recipe comes from a cookbook I have been meaning to write about for a while, Extraordinary Vegan. I can see Allan is a partial kindred spirit in the kitchen as he realizes a few choice ingredients can elevate meals to become extraordinary. Like I have said, some of my favourite, albeit unusual ingredients, are Aleppo chile flakes, pomegranate molasses, smoked paprika and miso. These are a few of the ingredients Allan uses to create his meals. I had a few of these in my Houston kitchen, but still piecing together my larger pantry here, and now looking forward to trying other recipes. Many recipes are simple but a few use a few hard to find ingredients. Here are a few other recipes I have spotted around the web from Extraordinary Vegan.

Chocolate Banana Mint Smoothie

A Very Different Butternut Soup

Extraordinary Balsamic Vinaigrette

Shaved Brussels Sprouts Slaw

Artichoke & Lemon Lentil Salad

Chocolate Raspberry Tart

Pears in Pomegranate Juice

 Are the squashes out in full force in your kitchen yet?

PS. I am sharing this with Shaheen’s Vegetable Palette, My Legume Love Affair and Souper Sundays.

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Lemon-Miso Macro Bowl with Miso-Braised Swiss Chard and Lemon Chickpea Dressing

Posted in Mains (Vegetarian) by janet @ the taste space on October 7, 2014

Lemon-Miso Macro Bowl with Miso-Braised Swiss Chard and Lemon Chickpea Dressing

Sorry for the blurry photo. Temperatures are dropping and the days are getting longer. We seemed to have misplaced my tripod in our whirlwind of a maze home still being unpacked so I am working with what I can.

This was a delicious bowl of goodness. Brown rice at its base, with a side of lemony chickpea spread and a hefty helping of lemon-miso braised Swiss chard.

The dressing is more puckering than my typical hummus and uses lots of lemon juice instead of balsamic vinegar (which I used in my previous hummus dressing). I was almost worried it was too lemon-heavy but it was nicely balanced when added to the brown rice.

I was channeling my mustard-hummus rice bowl with roasted cauliflower and truthfully, I was not really thinking of macrobiotics originally. However with the touch of nori in the Swiss chard, it reminded me more of my previous macro bowl with the miso-tahini sauce.

I also ended up adding peanuts for a nice crunch, so feel free to add something similar.

The miso-braised greens was adapted from Plant-Powered for Life, quite an gem of a cookbook. The original recipe was Miso-Braised Collard Greens with Cashews, and you can tell I adapted it by swapping chard for collards and peanuts for the cashews. The cookbook is filled with healthy plant-based recipes, each attached to a healthy eating tip. This recipe was found under tip 7: Aim for at least six servings of veggies every day. The tips range from Make variety your motto to Remember fresh isn’t always best and Pay attention to heritage foods. With such variety of the tips, the resulting haphazardness of the order of the recipes is the unfortunate result and make this an unwieldly cookbook unless you sport an electronic copy. Otherwise, you have a good novella to skim through, picking up small tips to help eat a bit better.

Recipes from Plant-Powered for Life spotted elsewhere:

Farro and White Bean Veggie Burgers

Red Bean and Okra Jambalaya

Tofu Mushroom Tacos

Tortilla Soup

Lemon-Miso Macro Bowl with Miso-Braised Swiss Chard and Lemon Chickpea Dressing

I am sharing this with Shaheen’s Eat Your Greens and Virtual Vegan Potluck.

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Mexican Spinach Salad with Salsa Baked Tofu Recipe

Posted in Mains (Vegetarian), Salads by janet @ the taste space on October 4, 2014

Taco Salad with Salsa Baked Tofu

I just might need a very pretty picture to knock me out of a bloggers block. A simple recipe, I really only gave directions for the salsa baked tofu and told you what else I included in my salad. No measuring, just plating and eating.

I tried a bit harder to make this salad pretty.

It is kind of a cross between my quick and easy salsa chickpea tacos and my older Mexican salad with a creamy tomato saucy dressing with a little old school baked tofu. Yum!

Taco Salad with Salsa Baked Tofu

I am sharing this with Bookmarked Recipes and Souper Sundays.

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Creamy High Protein Mushroom Stroganoff

Posted in Mains (Vegetarian) by janet @ the taste space on September 20, 2014

Creamy High Protein Mushroom Stroganoff

Do you remember the soba noodle debacle? The time I bought oodles of soba noodles and then proceeded to leave them in the pantry and slowly, slowly eat through them. Yeah, I still have soba noodles and still eating through them. A true hoarder.

However, when the cooking rut continues, I get less picky in the kitchen. I have little energy to refuse the noodles. Plus, they are quick and easy to make. I added the cold leftover sauce to warm noodles and it melted right in. A little green garnish might be nice, too. Consider adding fresh chives, as recommended in the original recipe. Because you know, I would never suggest eating parsley. Yucko.

Creamy High Protein Mushroom Stroganoff

I am sharing this with Random Recipes and Pasta Please for fusion cuisine. (more…)