the taste space

Pumpkin Pecan Frosted Cinnamon Buns

Posted in Desserts by janet @ the taste space on December 7, 2013

Pumpkin Pecan Butter Frosting

I consider my blog to be a public food journal. And as I share my favourite recipes, I may unearth some trends.

Right now, I seem to be all about pecans.

(As evidenced by my maple pecan shortbread cookies, vegan cheesecake with a pecan shortbread crust, baked caramelized banana & pecan oatmeal and even a savoury brussels sprouts slaw with pecans and cranberries)

I say pee-cans, but recently, I can catch myself with a Southern drawl muttering pe-cahns, too.

Pecans are a taste of the Southern United States, and I am trying to relish in all good things here.

Pumpkin Pecan Butter Frosting

Take this pumpkin pecan butter frosting.

I originally made this as a way to tame our consumption of nut butters… and cookie butters. Did I mention how fast my parents devoured the cookie butter? Three days, three people, finito.

Rob declared this spread tasting like a hug. With the warming cinnamon with a pumpkin backdrop, I could see why. This was not as rich as our regular nut butters (obviously!), but it worked remarkably well as a frosting. Thanks to Gaby and Max, we used it to frost Sinfull Bakery’s monster vegan cinnamon bun for a fall-inspired treat.

Pumpkin Pecan Butter Frosting

Now it is your turn: How do you pronounce pecan?

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Chocolate Chia Goodness Pudding (A Portable, Instant Breakfast, Perfect for Travel)

Posted in Breakfasts, Desserts by janet @ the taste space on June 27, 2013

If you can’t tell, I am a planner. You don’t magically become successful. You plan for success.

During one of my trips last year, I discovered a lovely portable breakfast idea: Ruth’s Chia Goodness. Basically it is an instant breakfast featuring chia seeds, nuts and seeds with flavours. Just add water, wait 10 minutes, and voila! Healthy breakfast is served!

Ruth has a few flavours, but I wanted to recreate the Chocolate version for this roadtrip.

The ingredient list: Chia (salvia hispanica L.), buckwheat, hulled hemp seeds, organic cacao, raw organic cacao nibs, dates, almonds, evaporated cane juice, Celtic sea salt.

Familiar with my other breakfast puddings with oats and almond milk (chocolate cherry overnight oats and gingerbread pumpkin overnight oats), I knew I had to get rid of the fresh ingredients and milk. Oats need a long overnight soak, so to make this an instant breakfast, hemp seeds and almonds seemed like a great idea. Buckwheat couldn’t possibly be used raw, though, in its uncooked form. I turned to dehydrated buckwheat, instead. With its crunch, they added the perfect textural foil to the gummy chia seeds. The cocoa nibs and Amazing Grass added the malty chocolate goodness that left me with my morning chocolate fix. Ruth has added sugar in hers, but I felt like this was perfect without it. Sometimes I add fruits to it as well. Apples, mangoes, kiwi.. I don’t know any fruit that don’t pair well with chocolate. ;)

Do you have any great travel-friendly breakfast recipes?

This is my submission to this week’s Healthy Vegan Friday.

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Goji Chia Bircher Muesli (& Giveaway Winner)

Posted in Breakfasts, Favourites by janet @ the taste space on April 27, 2013

Chia Bircher Muesli

Wow, once you start, it can be hard to stop.

I may have unrawified the quinoa wraps, but I have been noshing on lots of great raw eats all week. I also ventured away from my standard chocolate oats, and re-entered overnight oats territory. For some odd reason, I usually only eat overnight oats when I have an empty container of nut butter. The overnight soaking allows you to absorb all the rest of the nut butter on the sides of the jar.

Chia Bircher Muesli

(and yes, I think that’s some carrot that snuck in from my grater, hehe)

I like how simple changes can truly transform my breakfast. I routinely add fresh fruit to my oats (especially apples), but I usually just chop them up. However, this time I made a spin on Swiss muesli. Nowadays, muesli is more akin to uncooked granola, heavy on rolled oats, nuts and seeds, although Dr. Bircher-Benner’s original recipe called for far more fruit than grains.

When I think of Bircher muesli, I associate it with the grated apple. Not chopped, grated. Grated apple was a fun twist. I ran with Gena’s recipe, which updated the classic recipe by including chia seeds, dried fruits and chopped almonds. The textural contrast from the soaked chia seeds, creamy oats, grated sweet apple and chopped almonds was a delicious treat. Trying to clear out my pantry, I tossed in some dried goji berries and my homemade unsweetened dried cranberries. I don’t normally like goji berries (I think I’ve had the same package for over 2 years), but found they were fantastic in here. So much so that I am sad I cleaned out the last of them… and trying very hard not to run back to Chinatown to buy some more. Must. Resist. Buying. New. Ingredients.

Chia Bircher Muesli

Do you do the nut butter jar trick? Have you tried goji berries? What are your favourite recipes?

And last, but not least, the winner for my cookbook giveaway is Ellen! I will contact you to get your shipping address.

Chia Bircher Muesli

This is my submission to this month’s No Waste Food Challenge for fruit, this week’s Raw Food Thursday and to this month’s Breakfast Club for rocket fuel.

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Nut-Free Puffed Quinoa Treats

Posted in Desserts by janet @ the taste space on April 9, 2013

Nut-Free Puffed Quinoa Treats

I mentioned this in passing… I wasn’t going to share this… not because it tasted bad (it tasted great) but who wants to admit defeat? So here I am showing you that we all have our kitchen failures. You know those articles: “37 People Who Are Worse at Cooking Than You?“, “Pinterest Food Fails“, “20 Hilarious Pinterest Fails“. They even have websites dedicated to pinterest fails! Well, that includes me, too. ;)

I am not even a Pinterest Fail one-hit wonder. I generally don’t photograph my fails. Like these black bean brownie pancakes (minimal subs, I swear), mint chocolate chip protein cookies (no subs, I blame it partially on not liking Sunwarrior’s vanilla and maybe my coconut flour) or these buckeyes (I made a few subs for this one, so I will try again, methinks). But this one was still tasty, so I photographed my flop.

I wasn’t even trying to go fancy. A craving for peanut butter rice krispie treats had me perusing blogs for the perfect way to use some puffed quinoa. I eventually picked Angela’s Almond Butter Rice Crisp Treats. I settled on half a recipe because I didn’t want to make too much, but still made some a lot of changes. I used a bit less puffed quinoa because I figured there would be a higher surface area, and also decreased the sweetener (swapping in agave for her brown rice syrup), switched coconut oil for the Earth balance, ditched flax for chia, and swapped pumpkin seed butter for the almond butter (I like that pumpkin seed butter has less calories, more iron, similar or more protein than other nut butters but has a taste reminiscent of peanut butter). This seemed like a simple, malleable dessert, so I ran with it.

Nut-Free Puffed Quinoa Treats

After a minute on the stovetop on medium heat, my wet ingredients suddenly seized, changing from a melty pourable liquid into a harder taffy-like spread. Oops, I think my heat was too high? I trudged onwards, stirring in the chia even though it looked pretty sturdy and then tried to mix in the puffed quinoa. I had to mix it with my hands: I could see this going nowhere fast with a spoon. Instead of pulling out parchment paper or more oil, I figured I could freeform the bars on my silpat. I still don’t think it was that bad of an idea, although lots of untrapped quinoa puffs rolled over my counter. :( I even flipped the silpat in half to smooch it together from both sides. In retrospect rolling them into balls might have been better.

In the end, my bars, or crumbles, don’t look anything like picture-perfect Angela’s. But they were still delicious, with hints of vanilla and cinnamon within a peanut taffy studded with puffed quinoa treat. Not crispy, more chewy. In retrospect, that was how I liked rice krispie treats back in the day: less rice, more mallow, please. If only they were a bit more portable-friendly for my upcoming cycling jaunts.

Nut-Free Puffed Quinoa Treats

PS, Can anyone spot a fatal flaw in my approach? Did the heat seize the pumpkin seed butter mixture?

PPS, Comparing this to my previous Peanutty Energy Bars, this version has a better carbs:protein ratio (3:1) and 1/4 recipe has 157 calories, 15g carbs, 6g protein and 9g fat (and 31% of my iron!). I was going to add protein powder like in Ange’s energy bar, but abandoned the idea after it seized. :( I also might toy with the idea of adding pumpkin puree, date puree or chocolate next time, too. Or maybe I should stick to my easy raw treats?

This is my submission to this month’s Eat Make Grow for failures in the kitchen and to Healthy Me, Healthy Us.

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Overnight Oat Parfait with Banana Soft-Serve Ice Cream (& RIP to my Food Processor)

Posted in Breakfasts, Favourites by janet @ the taste space on March 23, 2013

Today is a sad day.

I retired my food processor.

1970s vintage cuisinart robot coupe food processor

It was older than me, Cuisinart Robot Coupe circa 1970s. A hand-me-down from my parents, to my brother and finally to me. You see, I had to wait for my brother to get married and receive a fancy brand new one. My kitchen changed completely once I finally grabbed hold of it, though. Homemade energy bars galore. Turned out I was the one laughing (until now), since this old processor was the best. It was a work-horse. Easy to clean. Loved more than the newer models. I learned a lot with it, such as:

1. Chop your bananas before you freeze them.

That was how I broke off both clips on the side of the bowl. Huge chunks of frozen bananas jumped around the bowl and snapped it off, literally.

Have no fear, that was nothing I couldn’t solve by holding it in place myself.

1970s vintage cuisinart robot coupe food processor

1970s vintage cuisinart robot coupe food processor

2. Do not overflow your food processor with fluids.

This was courtesy of Rob’s lesson. The overflowing liquid can make its way inside your food processor and get it to stop working.

Thank goodness my Dad knows how to open up a food processor and clean up the insides.

3. Cook your chickpeas.

This is another lesson from Rob. Processing soaked chickpeas (but not yet cooked chickpeas) broke his food processor (he only had it for a week) but this beast plowed through it.

4. Don’t give away extra bowls for your circa 1970s food processor.

Lesson courtesy of my Mom. Right before I had my first crack in my bowl, my Mom told me she had just given away/thrown out the extra food processor bowl she had been holding onto for the last 4 decades. ;)

5. Crazy glue only works temporarily.

The final straw for my food processor was when the little tip broke off. My Dad crazy glued it back in place, at my insistence. He was worried the whole thing would be glued shut. I proved him wrong. It still stuck together and moved! The problem, though: it snapped off again (while making The Great Vegetable Bolognese Sauce).

1970s vintage cuisinart robot coupe food processor

While I can manually stick that teeny piece back in its place, instead I decided to retire my food processor. *sigh* It is for my own safety.

I still remember the first time I tried the amazing 1-ingredient banana ice cream. Gena titled her post: “Banana Soft Serve: This Post Will Change Your Life”. And it was miraculous. However, without a food processor, it cannot be done. Something about the air whipping/melting the banana into a creamy soft pudding.  As much as I love my Vitamix, blenders can’t do it. Creamy smooth smoothies, yes, but simple ice cream? No.

Super simple, I rarely make it more complicated than a frozen banana. I have paired it with raw banana maca pancakes and stewed vanilla-scented peaches and blueberries. For a chocolatey treat, adding chocolate protein powder is a great recovery snack.

For its ultimate farewell, I teamed the banana soft-serve with another oldie-but goodie: overnight oats with chia seeds. I’ve shared versions with chocolate & cherries, avocado and gingerbread pumpkin, but this one was a classic vanilla-cinnamon combination.

Combined together, it is a glorious breakfast. And if it wasn’t so much of a fuss to clean the food processor, I’d gladly eat this every day.

I feel kind of bad since it is the bowl that needs replacing and not the motor unit. Sadly, Cuisinart does not sell replacement bowls any longer. I think my Mom tracked down a seller in San Francisco. The commute might kill the value.

What do you think? Time to give it the farewell party? How old is your food processor?

This is my submission to this month’s Breakfast Club for fruit. (more…)

The Best Roasted Sweet Potatoes with Adzuki Bean and Quinoa Kale Salad

Posted in Mains (Vegetarian), Salads, Sides by janet @ the taste space on October 3, 2012

While tackling my list of bookmarked recipes, I knew not everything would be a winner.

My criteria for my eats? First of all, it must be whole foods oriented (nothing white- flour, rice, etc) with limited oil and salt. A lover of most international cuisines, I try not to discriminate but it must be filled with ingredients I love. Beans! Quinoa! Greens! Squash! Lemon!  I also like to see a few reviews of the recipe. N=30 is better than n=1 for liking a dish.

I may try to incorporate a new-to-me food or one I haven’t previously enjoyed. I won’t even try to like celery, though. I have given up on green pepper. And now I have sworn off parsley, too.

I have a few parsley recipes here, although usually it is just a flavour accent. I should have known better, and even thoguh I reduced the parsley in this salad, it was still too prominent for me. My parsley came from a friend, so perhaps this local, organic homebrew was more potent?

In any case, this recipe is a knock-off of Fresh‘s All-Star Tabbouleh Salad with adzuki beans and quinoa. It made its rounds earlier this summer, first posted by Angela and subsequently Kass. Sadly, I give very few stars to the salad.

But, all is not lost because extra stars go to the absolute best roasted sweet potatoes ever. I know, a very ballsy statement. I have a witness. Rob agreed with me. So, you have n=2 from us. Lots of positive reviews from Kath’s post, which I bookmarked many moons ago.

Suffice it to say, it may take a while, but the roasted sweet potatoes have a nice skin on the outside while being pillowy soft on the inside. After a little rub of olive oil, salt and pepper, you roast them at 350F for 30 minutes, then 400F for 20 minutes. A simple flick of the knob makes for the most glorious sweet potatoes.

Please try it out and let me know whether you like it, too! Perfect for an upcoming Thanksgiving feast. :)

This is my submission to Deb for this week’s Souper SundaysRicki’s Wellness Weekend and to this month’s Herbs on Saturday.

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Blueberry Vanilla Chia Seed Jam

Posted in Breakfasts, Desserts by janet @ the taste space on July 6, 2012

I planned for a stress-free brunch by making nearly everything in advance. I kind of ending up pulling out some of our normal breakfast foods (granola, yogurt, etc) along with the special crepes and pancakes. I had pimped my kale salad as the best kale salad ever, so I had that as a savoury option, too.

On the menu:

Almost Raw Chocolate Banana Crepes

Raw Maca Banana Pancakes

Almond-Coconut Cream

Avocado Mint Cream

Yogurt, for those wanting something more traditional

Millet Granola

Raw Kale and Beet Salad with Raisins and Almonds

Rob’s Omelettes with Spinach and Mushrooms (which no one wanted with all the other food!)

Raw Strawberry Tart, as the birthday “cake”

Strawberry Smoothies (a surprise from one of my friends who came bearing a ton of frozen strawberries!)

and this Blueberry Vanilla Chia Jam.

With all the different filling options, it was a brunch extraveganza. Just look at Rob’s plate, complete with his new Android jelly bean toy (no jelly beans were in the crepes!):

Earlier that week, I made Angela‘s Blueberry Chia Jam, so I pulled it out as another option as an afterthought. Everyone enjoyed their mixed-and-matched creations, and agreed that the jam was awesome. Pure blueberry bliss. Without all the typical over-sugared pectin-laden jam, this spread is simply fresh blueberries reduced with a touch of maple syrup and vanilla, thickened with chia seeds. I was worried the chia seeds might be too slimy or crunchy, but it was neither. They blended in so well and helped make this a thicker spread. Such a simple recipe, but it highlights how fresh produce can be augmented in creative ways.

This is being submitted to this week’s Weekend Herb Blogging, hosted by Cinzia, to this week’s Ingredient Challenge Monday for blueberries and to this week’s Wellness Weekend.

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Spiced Red Lentil Pancakes

Posted in Mains (Vegetarian), Sides by janet @ the taste space on February 6, 2012

Most food bloggers have non-foodie day jobs. Tell me, do you share your blog with your co-workers, with your supervisors? Would you include it on your CV?

I work in the medical field. I am a doctor, although still in training during my residency.

Suffice it to say, I work in a very conservative field.

I recently applied for a fellowship after I graduate. In about 16 months. My applications went in 21 months before the position started (I think it is just as ludicrous as you). I polished off my CV, highlighting my clinical and research experience. Thankfully I didn’t have to follow a resume template, so I debated whether to include my “other interests”. One of my mentors told me casual hobbies/interests like “cooking”, “cycling”, etc should be excluded unless you earn medals. Telling me you love to cook, tells me you love to eat, he said. And what is special about that?

In the end, I decided to highlight extracurricular achievements. I highlighted that my recipes had been included in Canadian Living; I currently maintain this blog promoting healthy recipes; and I listed the supported cycling trips that I have done over 300 km.

While I tend to keep my blog on the down-low from my supervisors, I have shared it with other residents.

Including this information wouldn’t hurt me as an applicant (right?) and if anything it would give them something to talk about, other than my very interesting research.

At one hospital, I was interviewed consecutively by 10 people. As you are probably thinking, this could be pretty intimidating! However, the group was really approachable and open, and they relished talking about my research and non-research interests. More than one had my blog on their computer screen!

Sharing your blog with co-workers can be such a nerve-wracking experience. I absolutely adore the food blogging community I have joined, but I know that my food preferences are in the minority. Especially in Texas. In fact, being someone who blogs about said food seems even more ludicrous, eh? I would have thought the same thing three years ago, but really, don’t knock it ’til you’ve tried it.

Food blogging is something special. A place for me to express myself, both through writing, photography and culinary creativity. It also exposes my vulnerability, hence my shyness with co-workers.

But please do share with me how you share your blog.

And… so about these pancakes. I bookmarked them after seeing them on Joanne’s blog, but she kindly she reminded me of them after I posted about Besan Chilla.

Sometimes I find vegetable-based dishes that scream “I need some protein!”. Instead of adding a bean or grain to the dish, this time I opted for a side of beans in pancake form. ;)

These pancakes have a similar texture to the potato pancakes I ate as a child due to the shredded carrot. However, the flavour is anything but bland as they are spiced with ginger, garlic, onion and garam masala. Other than veganizing the recipe by substituting the chia for egg, I also decreased the garam masala from Joanne’s original recipe and found them great as-is. They could be eaten as a simple pancake with a side of chutney, or a nice salad, or with a mild curry.

Rob and I ate them with the Sweet Potato Coconut Curry with Eggplant and Pineapple to beef up the meal. We found that when we smothered them with the curry sauce, it almost tasted like schnitzel. Texture-wise. I know, so weird, but true.


This is being submitted to this week’s Weekend Herb Blogging, hosted by Astrid.

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Chocolate Mint Black Bean Cookies and Mexican Chocolate Spiced Black Bean Cookies with Cherries

Posted in Desserts, Favourites by janet @ the taste space on December 13, 2011

Now for the cookies you’ve been waiting patiently for

What’s your definition of a healthy dessert? Of a healthy cookie? Two years ago, I thought my (oh so gorgeous) apple banana cake was healthy because it had no oil or butter. Except, as a sweetener, it had sugar and honey in addition to the bananas. It used white flour.

Preferring whole unprocessed foods, I have currently shunned refined flours and sugars. It is not that I don’t enjoy my sweets. I do. In moderation. I just want to have some nutrients packaged with it, too. A healthier option. I simply adore raw desserts, but often they are nut-based or sport a heavy dose of agave or coconut oil/butter.

You can imagine how giddy I was when I first saw this recipe for a chocolate cookie made with black beans without any grains or nuts. No refined sugars, either. The giddiness was mostly because these cookies were made with BLACK BEANS! Sarah had a chocolate chili cherry recipe but I decided to hedge my bets and split the dough for two versions: Mint Chocolate and a Mexican Chocolate Spiced version with Dried Cherries, modeled after my Spiced Brownies.

Trust me, no one will know these cookies are filled with beans. It is really unfair to quiz your guests about the secret ingredient because they taste like delicious cookies, beans or no beans. These are not fudgy cookies, but more dense than the airy banana-based cookies. A moist, fluffy cookie filled with chocolate. The chocolate mint version marries the quintessential holiday favourite flavours. You can’t go wrong with peppermint and chocolate.

For round two, the Mayan-Spiced cookies have a whiff of savoury spices including cinnamon, cardamom and smoked paprika with a bit of a zip from the chili flakes. I might try increasing the spices next round because they weren’t too dominant. The dried cherries offered a nice contrast to the dark chocolate.

What will round 3 entail? You tell me! I will have to whip up another batch if I want eat them over the holidays. ;) Or maybe I will venture to finally try other bean-based desserts.

Other bean-based vegan desserts:

Black Bean Brownies from Patty Cake
Low Fat Black Bean Brownies from Happy Herbivore
Chocolate Chickpea Blondies from Delicious Vitality
Marathon Cookies from 101 Cookbooks
Chocolate Chip Cookie Dough Bean Balls from Purple Bird Blog
Butter Bean Cookies from Happy Herbivore
Black Bean Fudge from Diet, Dessert and Dogs
Chocolate Bean Butter from Diet, Dessert and Dogs
Faux Date Squares from Diet, Dessert and Dogs
Chocolate-Peanut Butter Dessert Hummus from Never (home) Maker
Black Bean Cookie Dough Hummus from What Runs Lori

This is being submitted to this month’s My Legume Love Affair, to this week’s Healthy Dessert Potluck Party, to Ricki’s Wellness Weekend and to this month’s Cookie Blog Hop.
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Peachy Keen Vanilla Smoothie

Posted in Breakfasts, Drinks, Favourites by janet @ the taste space on August 11, 2011


Rob laughs at me because one of my guilty pleasures is ordering fresh juices and smoothies from restaurants. Nothing beats a fresh blend of ripe vegetables, or a creamy smoothie packed with fruits. Feeling guilty about eating something so healthy seems so odd, but when they cost over $5 a pop, that’s when I feel bad. I mean, I could make something similar at home… on the smoothie aspect, that is. Unfortunately my old food processor can’t make fresh juice.

But now that I have a high-speed Vitamix blender (wahoo!), even my smoothies taste better! An immersion blender keeps things a bit on the chunky side, a food processor is better and now I know how the professionals get that secret creamy consistency without the cream (although they could also be adding cream, too, without me knowing). It’s the blender.

I know the Vitamix is not just for smoothie and drinks, but that’s all I’ve made so far (in the 2 days I’ve had it unpacked!). Even the lowly smoothie has been brought to the next level with the Vitamix. I mean, it better. I can buy a lot of drinks at restos for $500. :P

My latest smoothie craze has been devouring local Ontario peaches. Throw in a fresh, ripe, pitted peach, half a frozen banana, vanilla, chia seeds and some soy milk. Blend to reach creamy peachy bliss. Sip and enjoy!


This is my submission to this month’s Veggie/Fruit a Month, featuring peaches, to this week’s Potluck Party for summer drinks, and to Ricki’s Summer Wellness Weekends.

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Banana Peanut Butter Chia Super Pancake

Posted in Breakfasts, Favourites by janet @ the taste space on June 27, 2011


Peanut butter and banana are a classic combination. Warm caramelized banana with peanut butter is even better. Add in some rolled oats, chia seeds, vanilla and a dash of cinnamon, and you have a crazy concoction. A crazy, wonderful breakfast concoction. Or dinner, because you love it so much.

Ashley calls this a banana scramble, but I see it as a huge, fluffy pancake. Her description as a melty gooey chewy bananer oat goodness fits much better, actually. The banana becomes soft and caramelized as it is permeated with the peanut butter. The rolled oats and chia seeds add bulkiness and texture. It reminds me of a stovetop version of the Dark Chocolate Banana Coconut Almond Cookies, which are soft from the bananas, but here, you eat it right from the stove, ooey-gooey in its warmness.


I have made this a few times, and the recipe is very flexible.  You can use chia seeds, ground flax or even wheat germ to help keep it together.  Instead of banana, you could use apple sauce, mashed pumpkin or sweet potato. The amount of nondairy milk is up to you and your preference. It should be a bit thick, but not dry. I like to err on the side of wet. Chia seeds definitely make this an easier thing to flip, though, and 2 smaller pancakes would help to flip as well. Wheat germ was nice because it was more fluffy and I added more milk. Especially with wheat germ, it can be a bit finicky to keep it all together, so the name scramble is quite fitting. ;)

This is the wheat germ version. After frying, It may look like this:


So just stick it together and top with bananas (see top photo) and no one would be the wiser.. Personally, in this case, as unphotogenic as it is, I prefer the super fluffy pancake that doesn’t easily keep together then a flippable pancake that is a bit sturdier. I like to eat fluffy goodness. :)


This is my submission to Healing Foods featuring bananas and to this month’s Breakfast Club featuring dairy-free breakfasts.

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Chocolate Maca Raspberry Smoothie

Posted in Breakfasts, Desserts, Drinks by janet @ the taste space on May 13, 2011


I have been a recent convert to breakfast smoothies.

I never quite understood why I would want to drink my breakfast. However, chilled smoothies filled with fruit and seasonings have been perfect before and after my bicycle rides.

I am currently testing recipes for Tess Challis‘ upcoming superfoods cookbook and have been loving her smoothies! Her “Maca My Day” smoothie is what got me hooked, and it is wonderful with frozen bananas and the malty goodness from maca. She has a few delicious smoothies planned for the cookbook, and I took some liberty to create my own variation.

Perfect for breakfast, a delicious treat for dessert, enjoy this smoothie guilt-free as it is packed with frozen banana, raspberries, chia seeds, toasted carob and vanilla.

Chocolate and raspberry pair well together. Except I didn’t use chocolate. I used toasted carob powder, which has a flavour similar to chocolate without the caffeine.  Carob is a bit sweeter than cocoa, and definitely sweeter than raw cacao, so I didn’t feel like this smoothie needed any additional sweetener, but add to taste.  Maca is also wonderful in it, but completely optional.



This is my submission to both Ricki and Kim’s vegan SOS challenge featuring carob and to this month’s Breakfast Club featuring fairtrade ingredients.

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Mango Oatmeal

Posted in Breakfasts by janet @ the taste space on April 20, 2011


Since I will be moving in a few months, I am more determined to eat through the backlog of stuff in my freezer and pantry.

I have a bit of frozen fruit, including frozen mango, in my freezer and I have found it hard to be inspired. Mango, so succulent and juicy is best fresh and I rarely cook or bake with it. Frozen mango deserves a special place in my kitchen, but so far I have been stumped. Until now.

My morning oatmeal is a great place to experiment and this did not disappoint.

I simmered my steel-cut oats and chia seeds with a bit of leftover mango nectar as well as these juicy frozen mango pieces, spiced it with cinnamon and freshly grated nutmeg and found myself in the tropics for breakfast. It couldn’t have been easier, especially since I used the quick-cook steel cut oats from Trader Joe’s.


While I could try to eat this all week, I have other baked mango dishes that I am contemplating:

Lentil Mango Picadillo from Eats Well With Others
Black Bean and Mango Curry from Branny Boils Over
Raw Mango Sorbet from Everyone is Vegan
Brazilian Black Bean Stew from 1000 Vegan Recipes
Mango BBQ Beans from Appetite for Reduction

This is my submission to this month’s Veggie/Fruit a Month, featuring mango.

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Indian-Spiced Superseed Porridge

Posted in Breakfasts by janet @ the taste space on March 27, 2011


Amaranth and quinoa are two seeds that were once considered sacred by the Aztecs and Incas. They were used in ceremonial rituals before their cultivation were forbidden by Spanish colonizers. Certainly these are powerful foods: armed with more calcium than milk and high in protein, fiber and other minerals, and feared by the Spanish. ;)

Then there are chia seeds, which I routinely add to my oatmeal and overnight oats, that are packed with healthy omega-3s and fiber.

I have been trying to incorporate more of these “high-yield” superfoods into my meals. What better time to start your day with a breakfast filled with these seeds. While eating quinoa for breakfast is not new to me, I was interested in combining all of these ancient Latin American seeds into a tasty breakfast.


Initially spotted in Radiant Health, Inner Wealth (also posted here), I modified Tess’ recipe to include chia seeds and therefore also changed the fluid volume.  With both currants and raisins, you don’t need to use much agave nectar (or maple syrup), so certainly add to taste. The Indian flavours of cinnamon and cardamom worked well with the sweetness from the agave and raisins.  The porridge had more substance, slightly more body from the pebbly grains which was a nice change from my smooth oatmeal.


This is my submission to Breakfast Club featuring whole grains, to this week’s Healthy Vegan Fridays and AWED featuring Indian cuisine.

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Portable Chocolate Cherry Overnight Oats

Posted in Breakfasts by janet @ the taste space on March 23, 2011

A great breakfast always starts your day on the right track. But what to do when you are travelling? Hotel buffets are typically laden with picks like bagels, muffins, pancakes or standard cereal, which don’t interest me these days. Fruit can be hard to find, and if you have oatmeal, it is usually the quick-cooking oatmeal filled with sugars and flavourings. So what’s a travelling girl to do?

Luckily, I knew I had a refrigerator at my hotel, and I knew the hotel breakfast would include fruit (standard across the Drury chain). I loaded up on apples, bananas and oranges in the morning and then devoured them along with my portable overnight oats. The benefit of nondairy milk in tetrapacks is that I can travel with it very easily before it has been opened (no refrigeration needed).

Before I left home, I created a dry mixture for my overnight oats, including rolled oats and chia seeds. I decided to flavour it with cocoa, dried cherries and a touch of cinnamon. Each night, I added 1/4 cup of the mixture to 1/2 cup of almond milk and let it chill overnight in the fridge. Sometimes I would add more milk the following morning, depending on whether I wanted it more runny. Combined with fresh fruit, I was a happy camper. Healthy breakfasts can be easy while travelling! :) This is also an easier way to create them at home, so that you don’t have to measure out the ingredients every time.

I found the dried tart cherries to work incredibly well with the cocoa flavour, but dried cranberries could work, too – they would just be a bit sweeter.

This is being submitted to this month’s Breakfast Club, featuring whole grains (hosted by me this month).

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