the taste space

Raw Cauliflower Nigiri Sushi

Posted in Appetizers by janet @ the taste space on October 25, 2014

Raw Cauliflower Nigiri Sushi

I was going to write a post for Thursday but somehow after the shootings on Wednesday, I didn’t feel like blogging. Thankfully everyone I know is fine and it is mostly back to business.

These are a cute appetizer if I ever saw one. Displaying cauliflower’s prowess in the kitchen, it lends as a fun rice substitute for these mock sushi nigiri. I like parsnip’s sweet undertones for sushi (see here and here) so I used a ripe mango to offset the dish with more sweetness. Although the biggest trick for these is definitely how to keep it all together.

Raw Cauliflower Nigiri Sushi

The secret is psyllium. There was a time when I made microwave chocolate psyllium cakes fairly regularly (pun unintended) but mostly because they were easy and single-serve. These are a bit more labour intensive (but too cute), so I understand if you turn them into regular sushi rolls, too. I can see myself adding psyllium to raw sushi rolls next time, simply to help them keep their shape better, especially after cutting.

Are you tired of cauliflower yet? I have a lot more recipes to share. :)

Raw Cauliflower Nigiri Sushi I am sharing this with Vegan Linky Potluck. (more…)

Roasted Cauliflower Salad with Fried Capers and Pickled Currants

Posted in Favourites, Salads by janet @ the taste space on October 16, 2014

Roasted Cauliflower Salad with Fried Capers and Pickled Currants

Welcome to my latest obsession: fried capers.

If you have yet to try them yet, try to imagine how they would taste. Crunchy, salty little nibbles. It surprised me how much they taste like popcorn, I kid you not. Combined with the pickled currants (tart and sweet), and the avocado (creamy!), this salad was perfectly balanced. I know I say that a lot here, but this salad rises above its peers. It could possibly be my best salad of the year. I thought my Cali-Coco BLT Salad was the best so far, but this week I switched allegiances. It could possibly usurp the former champion, crowned in 2011: The New Best Salad Ever aka Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa.

I am no stranger to quick pickled dried fruits, but the benefit of pickling dried currants instead of raisins, is that you don’t get the goopy juicy raisins that don’t particularly appeal to me.

My inspiration for this fascinating combination was the ever-fabulous Deb of Smitten Kitchen, although I changed many things, including adding the much maligned leafy greens. I also chose to roast my cauliflower and added the fantastically creamy avocado. I look forward to trying her riced fresh cauliflower in the warmer months. The fried capers? Completely her idea. Her poetic prose made me stock up on capers pronto:

Crispy fried capers are one of my favorite garnishes, ever. They are way more interesting than bacon bits — yes, I said it. When you drop capers (that you’ve patted out on paper towels as best as possible) in a little puddle of oil, magical things happen — their layers curl out and crisp, like the world’s tiniest blooming onion. Like all fried, crunchy things, they don’t keep long under the weight of dressing; I recommend adding them only right before serving. I usually use brined capers for this, but both brined and salt-packed will work.

Um yeah, totally try them out. Please.

Roasted Cauliflower Salad with Fried Capers and Pickled Currants

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

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Cali-Coco BLT Quinoa Salad

Posted in Favourites, Salads by janet @ the taste space on October 9, 2014

Cali-Coco BLT Quinoa Salad

You are too nice. I ran into the same low-light problem when photographing this salad after work. I wanted my standard front view and top view, but it was too blurry and grainy to work. I suppose that is when fun filters hide photographer faults? ;)

In any case, I decided the salad was too sweet not to share. Who knows how long my avocados will keep!

Cali-Coco BLT Quinoa Salad

My inspiration came from a meal I shared with Gabby at a hipster restaurant with a few vegan-friendly options. They veganized their Cali-Coco BLT sandwich which had a thick layer of sliced avocado, coconut bacon, tomato, arugula and vegan mayonnaise on a ciabatta bun.  Apparently, avocado + BLT = a California BLT. I also had a side of dal frites (yes a curry and fries poutine!), which was positively too much food.

I was still excited about recreating this at home, though. Unsweetened coconut chips were tricky to locate but my Mom helped locate these wonderfully shaped coconut slices. I am used to smaller coconut chips, so this was great. While I used mine with a salad, I think these bigger pieces would work better in sandwiches, too.

Handi Coconut Slice

I used my previous recipe for coconut bacon, added half an avocado, a handful of cherry tomatoes, a mound of arugula and then fortified it with cooked quinoa and smoked tofu. Rob thinks the smoked tofu looks like cheese, but I swear it is not. Mash up the avocado with each bite but I will admit I scooped a bit of garlic-infused mayo aioli with each bite as a quasi dressing. Delicious!

Now who wants a dal frites recreation? I am trying to convince Rob to combine our favourite beer-soaked fries with dal bhat!

Cali-Coco BLT Quinoa Salad
I am sharing this with this month’s No Croutons Required, Healthy Vegan FridaysSouper Sundays, Virtual Vegan Linky Potluck and Elizabeth’s No Waste Challenge. (more…)

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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Eccentric Caesar Salad & Straight From the Earth Review+Giveaway

Posted in Book Review, Favourites, Mains (Vegetarian), Salads by janet @ the taste space on May 22, 2014

Eccentric Caesar Salad

This post is a twofer.

First of all, I have a gift for all of you! A free Beyond Meat product – click here for your coupon.

I don’t tend to get too excited about mock meats (it is a bit processed for my liking), but was really curious after it was selected as the “real chicken” on the Today’s Show. Some things are easier to find in the United States, so with a coupon for a free product (see above), how could we refuse? Beyond Meat isn’t new, but it was new to me and definitely uncannily similar to chicken, complete with the grill marks. You buy it frozen and just need to defrost it prior to serving. Thus, it was super easy to make and great source of protein.

Eccentric Caesar Salad + Straight From the Earth review +giveaway

Now for the book review, as advertised, with an eccentric Caesar salad. Eccentric because it is no standard Caesar. I mean, it is a vegan version of a decidedly un-vegan salad but the twist comes from the nutritional yeast and curry powder in the dressing and the mishmash of additional ingredients. The cashew-based dressing was simply delicious, aka awesome sauce. Paired with the fresh lettuce, buttery avocado, briny capers and hemp seeds, it was a superfood-packed salad. (And by superfoods, I mean super tasting foods!) Instead of the herby croutons, I wanted this to be a complete meal and thus added the chicken-less strips overtop. The strips look a bit too perfectly rectangular but they tasted great.

Eccentric Caesar Salad + Straight From the Earth review +giveaway

The recipe comes from Straight from the Earth, by mother and daughter team Myra and Marea Goodman of Earthbound Farm fame. Neither one is vegan but have created a gorgeous cookbook filled with tantalizing recipes. There is something for everyone between the two cooks. I found myself naturally gravitating to Marea’s recipes, who learned her vegan culinary tricks while living and cooking for fellow vegans in a co-op while at college. Her mother’s tastes are more classical. As an example, Marea has a recipe for chipotle-lime Brazil nuts and Myra has a recipe for double-roasted maple-spiced hazelnuts. OK, OK, both sound delicious. Lots of delicious recipes, including a nut-free crispy baked kale chips with nutritional yeast and shiitake mushroom, water chestnut and tofu lettuce cups.

Eccentric Caesar Salad + Straight From the Earth review +giveaway

Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the continental United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think of mock meats. The winner will be selected at random on June 8, 2014. Good luck!

Other recipes from Straight from the Earth spotted elsewhere:

Raspberry Salad with Baby Greens and Raspberry-Golden Balsamic Vinaigrette

Wheat Berry, Baby Kale, Grape and Orange Salad

Heart of Palm, Grapefruit and Avocado Salad

Cabbage and Carrot Crunch Salad with Agave-Dijon Vinaigrette

Thai Fresh Spring Rolls with Peanut Dipping Sauce

Teriyaki Tofu Broccolette on Wild Rice

Barley, Quinoa, and Cannellini Bean Loaf (or Burgers)

Whole Wheat Biscuits

Blackberry Bran Muffins

Sesame, Orange, and Hazelnut Cookies

Banana Coconut Cake

Note: I was given a copy of the cookbook from the publisher.  I was under no obligation to share a review. The opinions expressed are entirely my own.

PS. I am sharing this with Souper Sundays.

PPS. Stayed tuned because tomorrow I have another giveaway! (more…)

Raw Grasshopper Crepes (Chocolate Crepes filled with an Avocado-Mint Cream)

Posted in Desserts by janet @ the taste space on March 8, 2014

Raw Grasshopper Crepes (Carob Crepes filled with a Avocado-Mint Cream)

I may have been late to the Valentine’s Day dessert sharing by a week and truthfully, Pancake Tuesday was never on my radar.

Since there is a create-eat-blog lag, obviously, I need to be thinking about upcoming holidays months in advance. Red for Valentine’s Day? No. Green. Green is the new red, right? With what, St Patrick’s Day in March, right?

Raw Grasshopper Crepes (Carob Crepes filled with a Avocado-Mint Cream)

Joking aside, because I really don’t need an excuse to make a fun raw crepe inspired by one of my favourite childhood desserts: grasshopper crepes. My mom may chime whether this recipe is close to what she used to make: a marshmallow-cream filling spiked with creme de menthe is surrounded by a paper-thin chocolate crepe. YES! Of course, I haven’t had it in ages, but the classic flavours of chocolate and mint never fail.

Raw Grasshopper Crepes (Carob Crepes filled with a Avocado-Mint Cream)

I used an old favourite recipe for the chocolate banana crepes but switched up the filling by whipping together avocado, frozen banana and mint. I prefer the flavour from the mint extract instead of the mint leaves, but the mint leaves kind-of-sort-of made the filling green. I should have added a touch of spirulina to really make it sparkle!

Raw Grasshopper Crepes (Carob Crepes filled with a Avocado-Mint Cream)

This is my submission to this week’s Raw Food Thursdays, Dead Easy Desserts and Cooking with Herbs.

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Raw Brownie Cake with a Chocolate Avocado Frosting

Posted in Desserts, Favourites by janet @ the taste space on February 22, 2014

Raw Brownie Cake with a Chocolate Avocado Frosting

Remember Valentine’s Day? I reneged on my promise to make dessert. Rob had no problem coming up with an alternative. In fact, he was happy when I said I didn’t have the time to make my dessert of choice. He had already planned the whole meal!

The week post-V-Day is always special for us because we celebrate Rob’s birthday and our anniversary, so I eventually made my planned dessert, too. Our stash of avocados were perfectly ripe and could I really ignore an excuse to try out a new coconut flour-based dessert?

Raw Brownie Cake with a Chocolate Avocado Frosting

I cobbled together a delicious dessert from a few places. The base is inspired by Emma’s Raw Brownies but I topped it with a chocolate avocado frosting, based on my chocolate avocado mousse. To get a firm frosting, I used juicy Medjool dates as the sweetener (with a dash of agave only because I ran out of dates) along with a touch of lemon juice to balance the flavours. Next time, I might try a spiced version with cinnamon and cardamom again (like in my mousse).

Raw Brownie Cake with a Chocolate Avocado Frosting

Because I smushed this into a springform pan, this is more like a brownie cake. The brownie was delicious and it was amazingly fudgy and moist for a raw/no-cook dessert. Unlike my walnut-based raw brownie, this was lighter in texture due to the coconut flour (but more fudgy than my raw chocolate zucchini muffin). Plus the frosting just sealed the deal: delicious decadence. I highly recommend this. Although make no mistake, this is a decadent and filling treat.

Raw Brownie Cake with a Chocolate Avocado Frosting

This is my submission to this month’s Four Seasons Food, Dead Easy Desserts and Tea Time Treats.

PS. Here’s a shout-out to my Mom who got me a small off-set spatula. Which I totally used to frost the brownies. :)

PPS. Have you entered my giveaway for No Meat Athlete yet?
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South of the Border Tortilla Soup (& No Meat Athlete Review+Giveaway)

Posted in Book Review, Mains (Vegetarian) by janet @ the taste space on February 11, 2014

South of the Border Tortilla Soup

With Olympic fever set anew, I felt a tad guilty sitting on my latest find. Perhaps you have already heard about it? Matt’s book, No Meat Athlete: part nutrition advice for athletes, part vegan transition guide, and part cookbook. Matt freely admits he is your typical average guy. No Olympian-in-training, but through his quest to qualify and run the Boston Marathon, he picked up the vegan bug and pushed himself to the next level.

I am certainly no runner. Cycling is my sport of choice. However, his story echoes my own. While learning to best prepare my (formerly?) non-athletic self to cycle a double imperial century ride (361 km/224 mi), I discovered the benefits of vegan foods. I fell hard for the advantages of regular exercise (no pun intended on my knees). At the time, I cobbled together bits and pieces of my culinary and cycling journey through books mainly by Brendan Brazier with a shout-out for women’s cycling guides.

At the time, veganism was not mainstream (and is still not popular – only 2% call themselves vegan in the US) which makes this book perfect. This guide is perfect for the beginner: the beginner to vegan eats, the beginner to fuelling yourself as an athlete and the beginner to running (or any endurance sport).  Pick any of the three and you will glean something from Matt’s quest to inform himself to conquer his athletic goals. This is not to say that if you have any experience in any of these areas you will not gain more information, you might, or it may remind you to try new things, inspire you to run a marathon, or simply eat good food.

His advice for athletes are pertinent for most cardio-intensive sports (like cycling), although he has specific advice for a beginner who wants to learn how to run. The best part is that Matt shares his favourite recipes to fuel you, too.

All of Matt’s recipes are catered to optimal nutrition. Fast, healthy and tasty. Approachable dinner meals like Variations on Beans and Rice (I really liked his Mexican version) and desserts like black bean brownies. He also offers blueprints for creating your own culinary masterpieces: The Perfect Smoothie Formula, Your Own Energy Bar Recipe, or The Incredible Veggie Burger Formula. For the athletes, there are sport-specific recipes like chia fresca, homemade energy gels and homemade sports drink.

Nutrition aside, it must taste good, too, and these do not disappoint.

South of the Border Tortilla Soup

was not joking about eating tacos for breakfast, lunch and dinner. After the tacos were no longer fresh, no longer as soft as a baby’s bum, I resorted to Matt’s recipe: South of the Border Tortilla Soup. Not your typical tortilla soup topped with tortillas, rather the tortillas are blended INSIDE your soup. Before I found corn tortillas in Houston, I considered substituting masa harina/masa arepa, but now I had no excuse. Make thee some Mexican-inspired soup.

Black beans, corn, green chiles, tomatoes, cumin and corn tortillas. All in one soup. Topped with avocado and cilantro. It reminded me of a grown-up version of one of my favourite soups from university: stupid easy black bean and salsa soup. I tried to stay as true to Matt’s recipe for reviewing purposes but his suggestion to pan-fry the tortillas did not work so easily for me. Baking them might actually be easier which is what I shared in the following recipe. In any case, a big pot of delicious soup. For athletes and non-athletes alike.

South of the Border Tortilla Soup
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States, Canada or the United Kingdom (YES!). To be entered, please leave a comment here, telling me what kind of exercise you enjoy or your favourite recipe you have tried (or want to try) from Matt’s website No Meat Athlete. I will randomly select a winner on February 22, 2014. Good luck!

Other recipes from No Meat Athlete shared online:

Buffalo Hummus

Chickpea Protein Burgers

Momo Granola Bars

Chocolate Protein Quinoa Bars

The Perfect Smoothie Formula

PS. This is my submission to this week’s Souper Sundays, and to this month’s  My Legume Love Affair, Anyone Can Cook Vegetarian Food and No Waste Food Challenge. (more…)

Cucumber Avocado Sandwiches With Dill and Mint

Posted in Appetizers by janet @ the taste space on November 5, 2013

Cucumber Avocado Tea Sandwiches With Dill and Mint

Time flies. I have already passed the 4 month mark. One-third of my time in Houston.  I already know what I will remember the most. Mosquitoes and potlucks. The mosquitos are relentless and well, I am discovering the joys of vegan potlucks.

I have been to many a potluck, but usually that means I bring a dish I will be eating. It is usually the only vegan component and I try to make it a complete meal, like a hearty bean or whole grain salad. Even though that is my specialty, it kind of limits my repertoire.

All vegan potlucks are a whole other ballpark. I know I will find plenty of food (and they have been really tasty!) and therefore, I can branch out to try something new. Furthermore, some foods lend better to a buffet set-up than others, so I have been testing out new ideas.

Enter the cucumber sandwich. Not a tea sandwich, this one replaces the bread for cucumber, creating a crunchy bite-sized nimbler. Easy to add to your plate and no fussy sauce that can leach and contaminate the next dish over. (I have adopted the 2 plate strategy for potlucks- 1 plate for savoury and 1 plate for desserts!) Perfect for those who want a gluten-free and nut-free snack… and raw, to boot. For me right now, raw has become more synonymous with easy food prep.

This dish, while easy to prep, is a bit more fussy than my typical one-pot meals. Puree your cucumber and lemon juice into a mayonnaise-like consistency and pulse in the cool and crisp cucumbers and herbs. The lemon juice should prevent the avocado from oxidizing but try not to make them too far in advance. Hopefully they will be devoured and none will remain after they have been served.

What are your go-to potluck dishes?

Other dishes I shared at potlucks this year:

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

Raw Thai Pineapple Parsnip Rice

Curried Chickpea Salad with Carrots and Currants

Peanut Butter and Jam Energy Balls

Raw Watermelon Candy

Rich Vegan Cheesecake with a Pecan Shortbread Crust

This is my submission to Deb for this week’s Souper Sundays, to this week’s Raw Food Thursdays, this month’s Cooking with Herbs, to this month’s Random Recipes, and to this month’s Veg Cookbook Club for Isa Does It.

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Guaca-Chi (Guacamole with Kimchi)

Posted in Appetizers, Favourites, Mains (Vegetarian) by janet @ the taste space on August 20, 2013

Guaca-Chi (Guacamole with Kimchi)

Remember our warm avocado greeting? To be honest, comparatively, Texas does not grow very many avocados. In the US, avocadoes are mainly grown in California and Florida or imported from Mexico and Chile. True, we are much closer to all those places than when we lived in Canada.

One of Rob’s self-imposed goals this year was to perfect guacamole while we live in the land close to avocados. However, after making this, our plans have been put on hold. This is just too good. Better than guacamole and even simpler. A seemingly crazy concoction of avocado and kimchi with a bit of tang from citrus juice (we’ve used both lime and orange juice with good success). The spicy, tangy kimchi works well with the creamy avocado and sweet orange juice or tart lime juice.

Just like guacamole, it is a great dip and a flavourful topper paired with flavourful dishes like pupusas.

I wish I could take credit for this wonderful dip, but I stole it from Joe Yonan’s new cookbook Eat Your Vegetables. While it isn’t vegan, it is a vegetarian cookbook aimed to help the single cook. The recipes are geared for 1-2 people, with tips on how to use up odds and ends from cooking. Personally, I am a big fan of leftovers, but I can appreciate the value of fresh, flavourful cooking throughout the week. His recipes span super simple, such as this one, to more elaborate fare that I could not imagine cooking just for one. All look bold on flavours. I also enjoyed his laissez-faire recipes, teaching you to listen to your food on the stove, instead of the prescribed directions. He’ll direct you to saute your onions until brown instead of “for 10 minutes”.

Need other ideas for kimchi? Joe includes a recipe for homemade kimchi but also has you covered in case you get bored of guaca-chi: Sweet Potato, Kimchi and Greens Hash; Kimchi Deviled Eggs; Cold Spicy Ramen Noodles with Tofu and Kimchi and even Grilled Kimcheese. Of course, you could also try my Enoki, Broccoli and Tofu Bowl with Kimchi.

PS. A few people commented on my last kimchi post, but I wanted to highlight that yes, indeed, kimchi is usually not vegan nor vegetarian. There is usually shrimp or fish sauce in it. Making it at home is great (I should really do that again) but there are vegan versions out there.

Guaca-Chi (Guacamole with Kimchi)

This is my submission to Weekend Herb Blogging, hosted by Simona and this week’s Raw Food Thursday.

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Strawberry & Avocado Salad with a Citrus Vinaigrette

Posted in Salads by janet @ the taste space on August 6, 2013

Strawberry & Avocado Salad with a Citrus Vinaigrette

I was hoping Rawfully Organic was going to provide me with local produce. I know they try when it is possible. Rob and I had been pining a few local treats before we even arrived.  The first one: avocado. Avocados are quite expensive in Canada, but upon our first week here we were greeted with a warm welcome. Avocados: 4 for $1.

Strawberry & Avocado Salad with a Citrus Vinaigrette

The nice thing about my Rawfully Organic share was that I wasn’t saddled with uncommon ingredients. With so many greens, I knew salads were in order, though. Luck would have it that I was tempted by Gena’s berry and avocado salad at the same time. Coincidentally, I had all the ingredients and then some. I tried it her way, with hemp seeds, then with almonds and when I finally got around to photographing it, I used pumpkin seeds. I used sweet strawberries, paired with creamy avocado and a sweet citrus dressing. Since the oranges we got in our share were “juicing oranges” (Valencia, aka sweet Texan oranges!!), I figured a dressing was a good way to capitalize on their sweet juiciness. Since, yes, I left my juicer at home. No homemade juice on the horizon yet.  It may seem fiddly to also add lemon juice, but it balanced the dressing nicely.

Any nut or seed would work for crunch – as I said, I have made this with almonds, hemp and the pumpkin seeds (a mix of almond and hemp was my favourite). Any berry would work well here. Pick your favourite.

With all these salads that I have been making, I am kind of sad I left my big plates and big bowls in Canada. I want more greens but don’t have a serving plate big enough!

Other fruity salads you may enjoy:

Strawberry, Avocado and Mint Salad with a Chocolate Vinaigrette

Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette

Strawberry, Asparagus and Basil Salad with Mosto Cotto

Blackberry, Avocado and Walnut Salad with a Ginger Lime Vinaigrette

Blueberry, Lentil and Walnut Spinach Salad with a Blueberry Tarragon Dressing

Strawberry & Avocado Salad with a Citrus Vinaigrette

This is my submission to Deb for this week’s Souper Sundays.

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Tofu-Avocado Salad with Arepas

Posted in Mains (Vegetarian), Salads, Sides by janet @ the taste space on July 30, 2013

Tofu-Avocado Salad with Arepas

Thank you so much for the kind words from my last post. New friendships take a while to develop, at least for me.  I am definitely keeping my chin up… and moving forward. Or perhaps trying just to enjoy what is. It really was a stressful whirlwind last year and it might be nice to embrace the emptiness. Thank you, Anna, for pointing me to this lovely video.

One thing is for certain: I couldn’t do this without Rob. I could not imagine doing this year apart.

Since Rob works from home, and I labour in the hospital, it is funny how the roles have reversed slightly. I swear, Rob has been more adventurist in the kitchen than me. Rob is cooking up a storm, while I am relishing in my quickie salads, hehe.

Tofu-Avocado Salad with Arepas

And the best part? If we time it just right, I can come home to freshly cooked food. Some foods are just not meant to be eaten as leftovers, which is why they are such a treat.

Case in point: arepas. The moist and fluffy arepas with a crispy shell only happen when you make them fresh. We long learned not to make leftovers since they are very lacklustre. They are one of Rob’s specialties, although previously reserved for the weekend when we have more time for food prep.

They seem to fit with most any dish, at least in our fusion household. We like to make it with tofu scramble, but this time Rob went all out with the bean-quinoa chorizo crumbles from The Great Vegan Bean Book. I found them a bit spicy, so I threw together a spin on vegan egg salad: tofu-avocado salad. The avocado, tahini and Dijon make for a creamy dressing while chunky avocado and tofu are surprisingly reminiscent of eggs. The dill adds a nice spin, too. I used dried but I think fresh would be best.

bean-Quinoa Chorizo Crumbles with Arepas

This is my submission to this month’s Bookmarked Recipes and  to Deb for this week’s Souper Sundays. (more…)

Kelp Noodles and Kale with an Avocado-Miso Sauce

Posted in Mains (Vegetarian), Salads by janet @ the taste space on July 18, 2013

Kelp Noodles and Kale with an Avocado-Miso Sauce

There are stereotypical differences of Canadians. You know, publicly-funded health care, colourful paper bills, and yeah, I throw extra u’s into my words. I knew about that.

And then, there are things that I had grown to enjoy that I miss. Like the lack of pennies. Honestly, that was a great idea for Canada. Or, our penchant for environmental choices.

Get this: I have garbage removal TWICE a week. However, there is NO recycling pick-up and definitely NO green bins/compost pick-up. (People drop off their recyclables at recycling depots at their leisure, if they do at all).

And then I have this peculiar contraption in my sink. A garburator. I only know it by name, since I have never used one and they are banned in Toronto.

My new co-workers have become accustomed to my Canadian accent but never cease to discover new Canadian-isms… and apparently, the word garburator is a Canadian term. To Americans, they are known simply as garbage disposal units.

Google helped me figure out how to use it. However, it didn’t stop me from plugging my drain within a week of moving in. My co-workers confessed they rarely use them since they plug up drains too often. I think I will leave it alone, too. It seems quite wasteful and noisy to get rid of tiny scraps of foods.

I have no problem pulverizing my food into a delicious sauce, though. (I think my Vitamix is more noisy than the garburator, but it is all for a good cause). For this sauce, I combined avocado, cucumber and hemp seeds for a bright luscious sauce flavoured with lime and miso. Twirled it overtop kelp noodles and thinly sliced kale for a quick summer meal.

Do you have a garbage disposal unit? Do you use it?

*PS: Rob reminded me that while Ontario collects a lot of recyclables, they also ship it across the world to China. Not so environmentally friendly…

Kelp Noodles and Kale with an Avocado-Miso Sauce

This is my submission to this month’s Pasta Please for cheeseless wonders.

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Avocado and Sauerkraut Salad with a Creamy Miso-Ginger Dressing

Posted in Favourites, Salads by janet @ the taste space on June 25, 2013

Avocado and Sauerkraut Salad with a Creamy Miso-Ginger Dressing

And we’re off!

Rob and I packed up all our things and are currently en route, road trip-style, to Houston. I have a few travel-themed recipes this week, as we drive across the country (down the country would be more accurate). 3000 km (over 1800mi). We have a lot of ground to cover.

I made a few travel snacks to bring with me (will be sharing throughout the next few weeks), and while I have tracked down a vegan restaurant in each city for dinner, I plan on eating simple meals throughout the day.

DSC_2883

I brainstormed before I left. What can I easily find at grocery stores? What would pack well? For some reason, I kept returning to salads with avocado and lemon. Easy, peasy. Throw in some nuts/seeds, cooked beans or tofu as an easy protein. And then I decided sauerkraut would be a wonderful addition, too.

Not wanting to simplify my meals too soon, I knew I didn’t want to wait to try out an avocado and sauerkraut salad. With my current kitchen a few weeks ago, I had the liberty of making a more complex salad dressing, so I ran with it. A creamy miso dressing with a zip from ginger and the tang from apple cider vinegar. That creaminess? Not nuts: nutritional yeast. I imagine avocado would be nice pureed into the dressing as well, but I left it in chunks for the salad. Paired with the salty sauerkraut and crunchy sunflower seeds, this was delicious.

What are your favourite easy travel-friendly meals?

Avocado and Sauerkraut Salad with a Creamy Miso-Ginger Dressing

This is my submission to Deb for this week’s Souper Sundays and to this week’s Raw Food Thursdays.

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Cabbage and Asian Pear Salad with Smoky Avocado and Cumin Dressing

Posted in Mains (Vegetarian), Salads by janet @ the taste space on April 21, 2013

Guys, I am loving your list of your favourite raw recipes. It isn’t too late to win a copy of Annelie’s Raw Food Power. To enter, just leave a comment here telling me about your favourite raw meal. Definitely include a link to a recipe if it is online, like Gabby’s Raw “Baked” Fettuccine Alfredo, Genevieve’s Mango Gazpacho or Hannah’s Raw Blondies with Chocolate Ganache.   I really liked Ellen’s suggest of a Korean collard wrap with Asian pear and sweet chili sauce. Sounds delicious! I ended up hunting down some Asian pear, napa cabbage and collards but at the last minute, as the winds warmed me with the southern breeze (this was right before it snowed yesterday), I changed my mind. Instead of a wrap, I went with a chopped salad. And instead of Korean and I went Mexican with a smoky avocado and cumin dressing.

When asked what I usually eat, I explain to people that I love to make soups and salads. Not your flaky salads and not your brothy soups, I prefer hearty one-pot meals in a bowl. My salads tend to be either grain-based or bean-based, whereas I don’t make the standard leafy side salad with a simple vinaigrette. I suppose I don’t find it very high-yield. If I want leafy greens, I’ll add them to my soup or salad!

Not all dressings are created equal, and this smoky avocado dressing is creamy but intense at the same time. It wouldn’t work with flimsy baby greens, which is why I opted for heartier sliced Napa cabbage and collard greens. To counter the heaviness of the dressing, I added a touch of sweetness to the salad with Asian pear and red bell pepper. To add even more goodness, I added some arugula sprouts and to add a good protein source I added chickpeas [sprouted chickpeas keeps this raw, but cooked chickpeas are what I prefer]. With the dressing thinned out over the salad, it was a nice merriment of flavours and textures, although a tad heavy on cumin (even for me).

OK, next up: working on that Korean wrap. :)

This is my submission to Deb for this week’s Souper Sundays.

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