the taste space

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…)

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

Posted in Mains (Vegetarian) by janet @ the taste space 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, Virtual Vegan Linky Potluck and Simple and In Season.

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Brazilian Black Bean and Seitan Stew & Afro Vegan Review+Giveaway

Posted in Book Review, Mains (Vegetarian) by janet @ the taste space 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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Classic Cheesy Kale Chips & Choosing Raw Cookbook Review+Giveaway

Posted in Book Review, Favourites, Mains (Vegetarian) by janet @ the taste space on July 1, 2014

Classic Cheesy Kale Chips (Choosing Raw)

It is my pleasure to share with you Gena Hamshaw’s new cookbook, Choosing Raw. Named after her widely popular food blog, her simple, bright and healthy recipes shine through onto paper. Full disclosure, I have loved Gena’s recipes ever since I discovered her blog (and her infamous banana soft serve recipe). My previous gushings can be seen here and here and I was thrilled when Gena asked me to be a tester for her cookbook. The best part of help her test the recipes? She actually cared about my feedback beyond recipe bloopers, making this a truly phenomenal cookbook.

Just as her blog attests, the recipes are fresh and flavourful. All vegan, some raw, some cooked, some mixed, some with options for either raw or cooked. You might think you recognize some of the recipes from her blog, but they have all been reworked and rewritten based on reader feedback. With 125 recipes, spanning essential foundation recipes (including cashew cheese, chocomole, banana soft serve, lemon turmeric vinaigrette, ginger miso dressing and hemp parmesan) and breakfasts, meals and desserts separated based on the degree of raw components and familiarity to traditional meals. She includes a primer on making meal-sized salads, including a Dinosaur Kale and White Bean Caesar Salad and a Raw Cobb Salad with Eggplant Bacon.

Choosing Raw Cookbook Review

Gena’s level 1 or introductory recipes are truly tried-and-true. Breakfasts options include the (delicious!) Raw Vegan Bircher Muesli, and (even more delicious!!) Chickpea Tofu Tahini Scramble. Gena has different suggestions for lunch and dinner (for me, lunch is always dinner in leftover form) and I can highly recommend both her Curried Chickpea and Carrot Salad and Easy Red Lentil Sweet Potato and Coconut Curry.

Slowly, Gena encourages you to branch out from the familiar with a hybrid of new and old. Her Avocado Black Bean Scramble was fresh and bright, the Raw Falafels have a carrot base which was the first falafel recipe I liked, and I love that her Raw Pad Thai actually includes tamarind (although I recommend adding more tamarind… because, that’s just the way we like it!). The Pumpkin Quinoa Risotto with Pomegranate Seeds was a fun twist for an autumn side, although I added chickpeas for a heartier meal.

Within her level 3 recipes (aka Brave New World), Gena introduces you to chocolate açaí bowls, jicama fiesta rice salad, raw corn chowder, and coconut curry kelp noodles. From this chapter, I highly recommend the Zucchini Pasta with Mango, Avocado and Black Bean Salsa (I substituted peaches which was still glorious) and her Raw or Cooked Ratatouille.

Desserts are typically the star of raw cuisine, and her recipes do not disappoint. Her Simple Raw Vanilla Macaroons are flawless and her Raw Carrot Cake Cupcakes with Cream Cheese Frosting is spot-on. I cannot wait to try other dishes like her Cherry Vanilla Tahini Ice Cream (no ice cream machine required!) and her No-Bake Tartlets with Raw Vegan Chocolate Ganache Filling has been on my hitlist for a long time.

Choosing Raw Cookbook Review

For me, the most important part of a cookbook are the recipes (and the index so I can find the recipes), but the recipes are only a portion of Gena’s book. Her first chapters explain “The Why”, “The What” and “The How” of a eating a vegan diet that includes raw. Normally I skip over these sections, but Gena makes these sections practical, useful and insightful with her background in nutrition. Finally, a raw cookbook that tells you the theory of keeping your food “enzymes” intact will all get decimated in your stomach’s harsh acidic environment anyhow. Likewise, her focus is on nutrients from a plant-based diet.

Gena explains how to properly balance your meals, explaining the importance of fat, protein, carbohydrates, vitamins, and minerals. She debunks myths including “Eating spinach raw is bad for you because it blocks the absorption of nutrients”, “Soy disrupts hormones, causes breast cancer and should be avoided”, “You should always eat fruit alone and on an empty stomach”, and “It’s essential to separate proteins and starches, because they require different digestive environments and will cause bloating if you eat them together”. To top it off, there are 21 days of worth of meal plans along with tips on how to transition to a vegan diet.

Classic Cheesy Kale Chips (Choosing Raw)

For this review, I had a hard time deciding which recipe to highlight. I decided to share her Classic Cheezy Kale Chips. The mixture of cashews, red bell pepper, nutritional yeast and miso coat the kale leaves which are dehydrated until they are crispy and flavourful. I don’t usually bother with pretty photos while recipe testing, and I had good intentions of taking better photos. Until I ate all the chips. And then they were all gone. They were incredibly addictive.

Gena also has a higher protein kale chip that I am dying to try: Hummus Kale Chips (made with chickpeas)!

Classic Cheesy Kale Chips (Choosing Raw)

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite vegetable. I will randomly select a winner on July 30, 2014. Good luck!

Other recipes from Choosing Raw shared elsewhere:

Green Herb Dressing

Plant Protein Shake

Asparagus Quinoa Sushi Rolls

Zucchini Pasta with Quinoa Meatballs

Raw Carrot Falafels

Hemp Seed Tabouli with Yellow Tomatoes and Mint

Curried Chickpea and Carrot Salad

Zucchini Pasta with Mango, Avocado and Black Bean Salsa

Raw or Cooked Ratatouille

Easy Lentil, Sweet Potato & Coconut Curry

Heat-Free Lentil and Walnut Tacos

Raw Corn Salsa

Sunflower Seed Pate

Root “Rawvioli” with Nut Cheese and Pesto

Quinoa Breakfast Pudding

Avocado Black Bean Breakfast Scramble

Raw Bircher Muesli

Raw Cashew Banana Yogurt

Blueberry Ginger Ice Cream

Burnt Sugar Coconut Ice Cream

Coconutty for Chocolate Chip Cookies

Fig Bars

Raw Key Lime Pie
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Quick & Easy Salsa Chickpea Tacos

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

Salsa Chickpea Tacos

Did you know that Trader Joe’s is not in Canada? The closest thing we have (well, those who live in Vancouver) is Pirate Joe’s. They temporarily renamed themselves Irate Joe’s as they were being sued by TJ’s. TJ’s lost but is continuing to appeal. In any case, we’re getting our fair use of TJ’s while still in Houston.

Sadly, though, it took me 10 months to locate their perfect salsa. Their chunky salsa is totally my favourite. Perfectly spiced with a robust tomato flavour, I love it. I also managed to go through a container in less than a week.  I started adding it to everything.

In fact, this is such an easy recipe, it is almost non-recipe. I envision this as the perfect travelling meal – mix and eat. Until then, it will have a happy place in my kitchen.

Mix some salsa with chickpeas and chopped bell pepper. Throw it overtop some shredded broccoli and carrots for more crunch on a taco shell, and you’ve got a meal.  I topped mine with a healthy dose of nutritional yeast which became creamy and gooey with the extra salsa. Totally not optional for those who love nooch.

I may go into salsa withdrawal. Can anyone recommend a good recipe? I cannot imagine it being hard to make. ;)

Salsa Chickpea Tacos

PS. I am sharing this with Souper Sundays and this month’s My Legume Love Affair hosted by Susan. (more…)

Laotian Larb Tofu Lettuce Wraps

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on June 5, 2014

Laotian Tofu Larb Lettuce Wraps

I told my friend in Houston that I had reached the height of my vegan eats here. There were no new restaurants I wanted to try. She assured me there were so.many.more to try and convinced me to try a nearby Thai restaurant. Oddly enough, Rob has spotted it earlier that week and was amused by its billboard that announced it was MANGO SEASON!

I was apprehensive but she assured me I would love it. She told me they had vegan ice cream. I was sold.

She did not lie. I loved it. So much so, that I quickly tried to figure out how to recreate the dishes.

Laotian Tofu Larb Lettuce Wraps

This is a spin on Laotian larb. Of note, Rob tells me this is nothing like the original and in fact, if you pronounce the r in larb, that is wrong, too.  Make no mistake about its simplicity, this salad wrap was GREAT!

A few fun points: This was the first time I have steamed tofu. I LOVED it. It made it nice and fluffy and once crumbled, it absorbed the flavours of the marinade incredibly well.  Lime juice, cilantro, in a salty-hot-sweet background, it was nice, fresh and light. After an overnight soak, it was absolutely perfect and lasted for a few days of lovely leftovers for lunch.

Laotian Tofu Larb Lettuce Wraps

I took inspiration from the restaurant to serve it next to a quarter of an iceberg. Its solid leaves make for excellent wraps, more sturdy than most lettuces and is rather mild on the green scale. Besides, it is always good to rotate your greens. :)

Do you have a favourite green wrap? I thought collards were my favourite but I was rather smitten by the iceberg lettuce. ;)

Laotian Tofu Larb Lettuce Wraps

I am sharing this with Souper Sundays, Eat Your Greens, No Croutons Required and Extra Veg.

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New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on May 31, 2014

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Before you start to think this will be a smoked paprika free household, have no fear. I am pretty sure Rob will let me replenish prior to moving back to Canada.

It is a bit of a race, now. Rob has made it his own personal goal to munch through our food stocks…. so, if I wait too long, my food may disappear. Use those roasted red peppers in the pantry! The roasted corn in the freezer! The last of the soy curls! (I actually had planned to use some small flageolet beans I had frozen but could not get them to thaw out of the container fast enough….)

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Reminiscent of my Sweet Pepper Coconut Corn Chowder, I loved how this one was virtually bursting with vegetables. Coconut milk would make this a thick and luscious soup. This version was inspired by one of my favourite cookbooks this year, Soup’s On!, since it is packed with quick and healthy meals. Mark’s inspiration was New Orleans’ Maque Choux, a Cajun-inspired corn soup.

I loved it. Simply delicious. I worked with what we had lying around and it made a light, summery bowl of vegetable soup.

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Do you like soups in the summer as well?

PS. I am sharing this with Souper Sundays.

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Asian Kale Salad with Edamame

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

Asian Kale Salad with Edamame

We reached critical mass last weekend.

I am not joking.

We ran out of room in the refrigerator.

Who knew greens could take up so much space?

I loaded up at our favourite market. $7 got us heaps of produce along with our $5 case of mangoes. The mangoes and bananas didn’t go into the fridge, but it was hard enough to get my bag of 9 leeks ($1!) and 3 heads of Boston lettuce ($1!) in there.

But then, I went to the potluck. How could I not support buying some freshly picked organic kale grown by school children from a nearby elementary school? And that is how I also ended up with a good 3-4 bunches worth of kale and could barely close my fridge.

Asian Kale Salad with Edamame

Thank goodness Rob hasn’t strangled me just yet.

With prices so low, we don’t feel as guilty if I don’t eat through everything. But I try!!

Bring on the kale salads !!

Instead of tackling all the leeks and my new produce, I decided to dig through my vegetable bins to find the older vegetables. Finish off the snap peas, carrots and bell peppers, and the last of the scraggly cilantro and scallions. For protein, I quick-thawed some edamame.

This combination reminded me of my vegetable buddha salad bowl but since we’re low on miso, I went with a dressing more reminiscent of my (other) raw Asian kale salad with edamame. With so many colourful vegetables and an Asian dressing, how could you go wrong?

Please share with me your favourite kale and leek recipes! Also, for fresh chickpeas since I scored those too! :)

Asian Kale Salad with Edamame

PS. This is my submission to Definition Magazine Summer Salad Redux Recipe Contest and this week’s Souper Sundays.

Contest_SummerSalad_Banner

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Thai Chickpea & Kale Salad Rolls with Peanut Dressing

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on May 17, 2014

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

My lovely friend, Dawn, recently asked me to share my tips for food blogging.

As you know, I have a demanding full-time job and this is my hobby. After a few years, I think I have a great balance between managing the blog and the rest of my life. Mainly, the blog does not take over my life.

Some people wonder how I make and share so many different recipes without losing my mind.

I try to keep things low-key. I only take photos once. New recipe, snap a photo. If I come back and the photos suck, oh well… I will still post the subpar photos if the recipe is good.

This also means that I may make a recipe one way but find a better use for it afterwards as leftovers. Then my photos might not look like my recipe!

That is how this recipe evolved. It started out as a Thai Kale Salad with Chickpeas and a Peanut Dressing. I made it, I ate it. However, the next day, I thought rice paper rolls would be better.  So I wrapped them up… and decided I didn’t want to bother with new photographs and munched away. Of course, the wrap was better. There is something sensational when all the components of the dish hit your palate at the exact same time: the lemony kale, the sweet red pepper, the crunchy carrots and the chickpeas are not rolling around everywhere…. and how could I forget the delicious peanut sauce? It is light, thinned with vinegar but flavourful with the ginger and orange. Drizzled into the salad roll, it was delicious. So delicious, I gobbled up the rest of the salad before rethinking about a new photo shoot.

Want more advice on how to be an awesome food blogger? Check out Dawn’s round-up with tips from Joanne at Eats Well With Others, Alissa from Connoisseurus Veg, Susan Voisin from Fat Free Vegan Kitchen, Cara Lyons from Cara’s Cravings and Alyssa from Queen of Quinoa.

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

PS. I am sharing this with Deb for this week’s Souper Sundays, No Croutons Required and Bookmarked Recipes.

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Tunisian Chickpea & Cabbage Shakshouka

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on April 17, 2014

Tunisian Chickpea & Cabbage Shakchouska

One reason Easter snuck up on me this year is because I do not get a statutory holiday this weekend. In Canada, I usually get Good Friday off. (In Quebec, I think they get the Monday off instead). Here in Texas, nothing. Although I think stores may be closed on Sunday.

The second reason, of course, is that we will not be celebrating it with family or friends.

I have even less knowledge of Passover but it passed my mind as I made this quintessential Arabic-Jewish dish: Shakshouka.

I first encountered shakshouka (also known as shakshuka or chakchoukah) in Morocco. At its roots, it is a mildly spiced tomato dish in which eggs are poached directly in the tomatoes.  Like most dishes, every city had its own variation: more vegetables, less vegetables, more spice, less spice.

Tunisian Chickpea & Cabbage Shakchouska

I was drawn to this version due to the overabundance of vegetables. Tomatoes, bell peppers and cabbage. Shakshouka’s country of origin may lie in Morocco’s neighbouring country of Tunisia, known for its hot and spicy harissa pepper paste. While I have made my own (not-too-spicy) harissa before, I opted for something quasi-similar I had in my kitchen: pat-chi. Aka, kale and collard kimchi spiced with Thai chiles. Aka, related to kimchi with a yaya-twist. A little bit goes a long way to flavour our vegetable ragout.

Pat-Chi - Pat Greer's Kitchen Kimchi

To keep this vegan, I swapped the eggs (perhaps totally losing the essence of shakshouka) for chickpeas. I loved it. But sadly, upon investigation found that with this swap, this would no longer be appropriate for passover. No chickpeas for Passover. Perhaps you could serve the ragout with some quinoa: now kosher approved for Passover.

Tunisian Chickpea & Cabbage Shakchouska

Will you be celebrating Easter or Passover this weekend?

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Black Bean Soup with Roasted Red Peppers, Lime and Cilantro

Posted in Favourites, Soups by janet @ the taste space on February 20, 2014

Mexican Black Bean Soup with Roasted Red Peppers, Lime and Cilantro

First of all, you guys are awesome. You guys are word wizards! I love it!
(And yes, I realize there is a selection bias based on who chooses to write a comment, but still…)

Second of all, did you catch the recent posts all about beans? Like “5 Reasons You Shouldn’t Avoid Eating Beans” on Breaking Muscle?  Or Ginny’s recent post on The Vegan RD called “Plant Protein: Why Vegans Need Beans“?  Both are very well done posts about beans.  Bucking the paleo trend, Jeff points out common (or quite uncommon) misconceptions about beans and why you should be eating them. Ginny makes a great case why beans are the best source of protein that is relevant for vegans and non-vegans alike.

You know it. Beans are my fuel, too. Oftentimes, I get stuck in the land of chickpeas and lentils when there are actually a lot more beans out there. With the Mexican slant in Houston, I have been gobbling up black beans with much gusto as of late. Mexican black bean dip, black bean tostadas, Mexican zucchini lasagna, black bean and sweet potato tamales and even black bean tortilla soup. And here we go with another Mexican-inspired black bean soup.

This is an absolutely delicious soup. However, there is an asterisk. It tastes good because you coax all the goodness out of each ingredient individually. Translation: it is a bit labour-intensive but so worth it.

Caramelize your onions and carrots. Roast your red bell pepper. Make your own Ancho chile puree. Freshly toast your cumin seeds. If you have the time, prepare your beans from scratch. Squirt on some lime juice and scatter cilantro throughout. Yeah.

Take the time to tend to this soup and you will not be disappointed. In fact, I recommend you double the recipe so that you can freeze your bounty.

Want to take the short cuts? I am sure this will still be a delicious soup: soften your onion and carrot with the red pepper, throw in your pre-cooked/canned beans, swap Ancho chile powder for the puree, forego the cumin toasting. It can all be done and will still be delicious.

Here’s to more more beans! :)

Mexican Black Bean Soup with Roasted Red Peppers, Lime and Cilantro

This is my submission to this week’s Souper Sundays. (more…)

High Raw Vegetable Chili

Posted in Mains (Vegetarian) by janet @ the taste space on February 13, 2014

High Raw Vegetable Chili

Raspberries and tomatoes: red foods for Valentine’s Day! Matt, a friend from Canada, is joining us right now so for tomorrow, I think Rob will be making all of us dinner! Youpee!

Tomorrow is also the day to sign up for Cycle Oregon. After mulling over our options, we decided to scrap the Houston-Austin MS 150. Instead, Rob and I will be training for the 1-day 100 mile Shiner GASP (Great Austin to Shiner Pedal) ride this spring. For many reasons, we switched allegiances. I always prefer the first day of the long cycling rides and this will allow us to enjoy some time in Austin afterwards. (Free beer from the Spoetzle Brewery once we finish doesn’t hurt, either). And yes, it is only a stepping stone. Our master plan (provided we snag a porter) is to do Cycle Oregon this fall.

Cycle Oregon is not for the faint of heart: 2200 cyclists. 7 days. The route changes every year and this year it is over 400 miles and over 30,000 ft in incline. The hilly route mimics a portion of our beautiful roadtrip from Portland to Burning Man. This time, it will be by bike instead of by car.

Having a goal is a great way to stay on track. Even though we haven’t started training in earnest yet (blasted knees!), reading Gena’s snippet in No Meat Athlete about raw foods, reminded me why it is good to incorporate a variety of foods into your diet. Cooked or raw. And raw definitely does not need to be a salad. In the winter (even Houston’s winter), it can be hard for me to eat salads.

Filled with veggies, this is a fun twist on chili, done raw-style. A hybrid of my raw chili dip and chili salad wraps, this is a fun high-raw hearty chili. Red peppers and sun-dried tomatoes spiced with chili powder, tamarind and cocoa powder (YES!) create a smooth sauce that coats more veggies and beans. I used cooked pinto beans to make this a filling dish (and in my experience, easier to digest than using sprouted beans).

Is anyone else planning to do Cycle Oregon? We hope to have a small Cobra* contingent.

*Cobras are the name of our biker gang. We are a very inclusive bunch. Join us!

High Raw Vegetable Chili

PS. This is my submission to Anyone Can Cook Vegetarian Food for tomatoes.

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Parsnip Rice Sushi with Sweet Tamarind Dipping Sauce & Cookbook Giveaway!

Posted in Appetizers, Book Review by janet @ the taste space on January 11, 2014

Parsnip Rice Sushi with Sweet Tamarind Dipping Sauce

I have been very fortunate to grow up in an environment where brains were valued over beauty. None of my friends were ever on diets. If I made New Year’s Resolutions (I doubt I did; my last decade has been more of a daily self-evaluation), they were short-lived vow to be nicer to my brother. My mother (and brother) may not believe me.

It was only after I started reading food blogs, did I encounter the dizzying world of detoxes, cleanses and diets. Not that I have ever condoned detoxes. Barring liver disease or overdoses, our liver does a great job “detoxifying” our body every.single.day. Imagine my surprise when not one, but two of my friends in Houston told me they were eating 100% raw shortly after New Year’s, spurred by Kristina’s 21-Day Raw Challenge. I love the creativity that comes from cooking/uncooking/eating raw foods, but they complement my cooked vegan eats. Let’s be honest, even in Houston, winter is not the ideal time to go all raw.

Parsnip Rice Sushi with Sweet Tamarind Dipping Sauce

My friend hosted a potluck to kickstart her first day on her raw diet and this is what I brought to share. I used it as an opportunity to make something from a new cookbook, Balanced RawRaw sushi is easy to share at a party, so I tried the new recipe. I have made raw sushi before, and the recipes are quite similar, but I decided to share this version, too, mainly because Rob took some impromptu sushi rolling action shots. Using a placemat makes sushi rolling very easy. Parsnip rice is spiced with a bit of chile powder and filled with an assortment of vegetables.

Raw Parsnip Rice Sushi Demo

A note about the cookbook, though. The recipes are built around a 3-week vegan “cleanse” with a meal plan for every day. The recipes span both raw and cooked meals, but they seem to follow a low-fat 80/10/10 vegan diet. While Kristina is good about mentioning the need to eat enough calories, the meal plans in this book look woefully inadequate calorically. However, the recipes are interesting and would be a useful adjunct to whatever your typical eats may be. There are ideas for vegetables beyond salads. I use raw foods to enhance my vegan diet. It is a great way to eat more vegetables and fruits.

The publisher is letting me give a cookbook to one reader living in the United States, Canada and the United Kingdom (YES!). To be entered, please leave a comment here, telling me what you think about cleanses and detoxes. Have you done one? Are you doing one? I will randomly select a winner on January 20, 2014. Good luck!

Balanced Raw recipes elsewhere:

Blue Greens Smoothie

This is my submission to this month’s I Am Vegetarian – Hear Me Raw, and this week’s Raw Foods Thursdays.

PS. There is still time to enter my giveaway for Superfood Smoothies here.

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Indian-Spiced Mung Bean Stew

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

Mung Bean Casserole

While it may seem like I had a severe lack of down-time  over the holidays, I was able to catch up on a few things on my to-do list. I caught up on the links Rob routinely shares with me, watched my share of movies, read a few books and cooked up a few bookmarked recipes. In the spirit of clearing out a bit of blogging backlog, I thought you may enjoy my favourite finds, too… so here were my linkable highlights:

1. 38 Life Lessons Leo has Learned in 38 Years.Great list. An old post, but timely in the spirit of the New Year.

2. Batkid: More feel-good moments. My friend was The Penguin in this heist. You can read about his experience here.

3. 2013 World Press Photo Winners. I would scope out the travelling exhibit of jaw-dropping photography while in Toronto, but this year I savoured it online.

4. 2013 National Geographic Photo Competition Winners. Another fabulous collection of photographs can be savoured online. National Geographic rarely disappoints for awesome pictures, including this other favourite.

5. Time-Lapse Auroras Over Norway. Watch it. Love it. It brings me back to my vacation in Iceland.

6. The Happiest Facts of All Time. Very cute list.

7. Ten Words You’ve Probably Been Misusing. Not entirely accurate but I am guilty of a few misused words. ;)

Mung Bean Casserole

I have been gravitating to easier meals and have not been cooking up as many dried beans from scratch lately. One solution to this problem is to use quick-cooking no-soaking needed beans, like lentils, anasazi and mung beans. Yes, mung beans. I am back on the mung bean bandwagon with great results. Simmer the mung beans directly with an assortment of veggies (kabocha squash, tomato, bell pepper and spinach here) with simple Indian spices: cumin, fenugreek and turmeric. The kabocha squash and mung beans melt into a deliciously creamy stew. A thick and hearty stew, perfect for the winter.

Where have you been on the web recently?

Mung Bean Casserole

This is my submission to Deb for this week’s Souper Sundays and to this month’s Let’s Cook with Green Vegetables.

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