the taste space

Holy Moley Veggie and Rice Soup

Posted in Mains (Vegetarian), Soups by Janet M on January 9, 2014

Holy Moley Soup from Soup's On!

I am no stranger to mole, but our recent trip to Mexico City, gave me an appreciation for Mexican food like no other. Fresh, soft and supple corn tortillas that blew my mind. An assortment of flavourful vegetables. Spicy salsa on the side, to add as much or as little heat as I could tolerate. Vegan eats were a bit hard to find, but after scoping out the right restaurants, we had unearthed some gems. My two favourite restaurants served an abundance of tacos. One of them served a delicious chocolate-infused mole sauce. Rob did a double-take after I ordered another taco and did not share. I had to savour another one!

Chocolate in savoury meals can be a bit tricky. A bit heavy handed, and it can sink in your tummy. A good balance of sweet, spicy and salty are necessary to balance the flavours well. This is an unusual spin on mole, in soup form, bulked up with vegetables and brown rice. The tomato-chocolate backdrop was a delicious spin without being heavy (and the initial puree prior to adding the stock would be a delicious sauce on its own). While this wasn’t in a taco, we served this with tortillas on the side.

Like mole, tamales are also a Mexican comfort food. Our next Mexican culinary adventures will be tamales. We were planning to have a tamalada (a tamale-making party) prior to Christmas, as tamales are usually eaten around holidays, such as Christmas and New Year’s. However, it is harder to schedule a large gathering of fellows than you might think. It means the tamalada will happen in the new year. With my recent chocolate themed eats, I will likely be proposing chocolate tamales for dessert.

What is your favourite Mexican comfort food?

Holy Moley Soup from Soup's On!
This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month’s We Should Cocoa, to this month’s No Croutons Required and to this month’s My Legume Love Affair.

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Moroccan Harira with Eggplant and Chickpeas & Isa Does It Giveaway!

Posted in Book Review, Mains (Vegetarian) by Janet M on October 15, 2013

Harira with Eggplant and Chickpeas

See below for the giveaway for Isa Does It!

If I had to pick a vegan rockstar, it would be Isa Chandra Moskowitz. Long ago, we was rocking it out on television, but now mostly vegan chef, author and blogger. She has penned 7 vegan cookbooks and her eighth book has been eagerly anticipated. As she explains in her newest cookbook, Isa Does It, her title makes more sense once you know her first name is pronounced Ee-sa. Thus, her title is a play on Easy Does It. ;)

As such, Isa Does It highlights mostly simple, quicker recipes (under 30 minutes!) that are foremost tasty. This is a cookbook for the beginner chef as well as those who want to reinvigorate their kitchens with new scents and textures, without breaking the bank or spending hours on top of the stove. Isa explains how she stocks her pantry, her kitchen cabinets and then details specific beginner techniques (with step-by-step photos), such as how to butcher tofu and tempeh.

With 11 recipe chapters that span the gamut from quick soups, salads, handheld, bowls, curries and stir fries, there is a lot of variety. Furthermore, not much is left untouched as Isa also includes fancier “Sunday night suppers” and breakfast/brunch ideas, too. Rest assured, complete meals are encouraged as desserts are included, too.

I admire Isa for a fabulously tantalizing blog, sharing her delicious creations. I guess it should be no surprise that some of my favourite recipes from her blog appear in the cookbook (see below). In addition, of the 150 recipes in the cookbook, the majority are brand-spanking new.

Beefy asparagus stir-fry with fresh herbs. Okra gumbo with chickpeas and kidney beans. Quinoa Caesar salad. Cucumber Ranch bowl with breaded tofu. Edamame hummus and tofu wraps. Belgian beer and seitan stew. Baked garlic-curry fries. Chickpea-Rice soup with cabbage. Coconut chana saag. Chandra Malai kofta. Goddess noodles with tempeh and broccoli. My Thai overnight scramble, breakfast scrambled chickpeas, oh please.

If you have tried Isa’s recipe before, you know the name of each dish never gives you the full picture. They are very descriptive of the ingredients, but something so simple may be more than the sum of its parts. I am eagerly waiting to pounce through this cookbook, page-by-page. Chocolate gingerbread cookies, anyone? I can already vouch for the ancho lentil tacos, tempeh orzilla, Jerk Sloppy Joes, lemon-garlic fava beans and mushrooms, chana masala (not my favourite but Rob liked it well enough), cucumber avocado tea sandwiches, chai spiced snickerdoodles, and now her delicious Moroccan harira with eggplant and chickpeas.

Harira with Eggplant and Chickpeas

Harira is a Moroccan soup/stew that I have been meaning to recreate since I travelled to Morocco. Let’s just say it has been on my to-make list for many years. It wasn’t until I saw Isa’s recipe that I jumped at the chance to try it out. Harira is a very forgiving recipe. As I travelled through Morocco, nearly every restaurant had a different version of harira. Some with chickpeas, some with lentils, sometimes both beans, some with tomatoes, others with ginger, some with herbs, others not. I cannot say that I saw any with eggplant, but that is Isa’s slant.

First, I made a few tweaks to Isa’s recipe… mainly because I had no vegetable broth, so I used my impromptu nooch plus random spice blend. This time, I threw in dried parsley, lemon pepper and the 21-spice seasoning from Trader Joe’s. I also substituted spiralized zucchini for the noodles. Ingenious, if I may say so myself. Anyways, less about me, more about Isa. This soup was great. Bulky and satisfying with chickpeas and lentils in a flavourful tomato broth spiced with ginger, cinnamon, smoked paprika and saffron. Fresh mint and cilantro add a lightness, along with the finishing lemon juice. I use saffron so sparingly I am glad I finally found a great use for it! The textural foil of the noodles with the beans was perfect.

For someone new to veganism, the ingredient lists in her recipes may still seem a tad overwhelming (vital wheat gluten, nutritional yeast, chickpea flour, cashews, wine and fresh herbs) but these are rather commonplace in a vegan’s kitchen. Except the saffron, because well, that’s not a regular ingredient. Once you have access to fresh herbs, it is hard to return to the dried ones, so I understand the recent push for quality ingredients.

I really want to share this cookbook with you. Thankfully the publisher is letting me give a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Isa recipe. If you haven’t made anything by Isa yet, have a look through the table of contents of Isa Does It on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on October 31, 2013. Good luck!

PS. Today is also the last day to enter my giveaway for The Ayurvedic Vegan Kitchen. Enter here.

PPS. If you pre-ordered your cookbook already, don’t forget to get your free Isa Does It tote bag.

PPPS. Versions of Isa’s dishes made previously, not all from Isa Does It (more recommended dishes can be found listed here):

Ancho Lentil Salad Wraps 
Black Bean and Kabocha Squash Rancheros
Roasted Beet Salad with Warm Maple Mustard Dressing and Tempeh Croutons
White Bean, Quinoa and Kale Stew with Fennel
Asparagus, Nectarine and Baby Lima Bean Lettuce Wrap
Naked Oats with Spinach and Sun-Dried Tomatoes and Crumbled Tempeh
Tomato-Basil Zucchini Noodle Salad
Chickpea Piccata
Brown Sugar Cardamom Snickerdoodles

PPPPS. Isa’s recipes in Isa Does It that she has already shared on her blog, Post Punk Kitchen, and elsewhere:

Everyday Pad Thai
Seitan & Broccoli with Pantry BBQ Sauce
Cucumber Avocado Tea Sandwiches with Dill & Mint
Roasted Potato & Fennel Soup
Chickpea-Rice Soup with Cabbage
Alphabet Soup
New England Glam Chowder
Quarter Pounder Beet Burger
Olive Lentil Burgers
Jerk Sloppy Joes with Coconut Creamed Spinach
Sunflower Mac (and Cheese)
Roasted Butternut Alfredo
Lentil-A-Roni
Ancho Lentil Tacos
Dragon Noodle Salad
Bestest Pesto
Pesto Risotto with Roasted Zucchini
Chili Pumpkin Cranberry Risotto with Spicy Toasted Pumpkin Seeds
Red Lentil Thai Chili
Creamy Sun-Dried Tomato Penne with Broccoli
Chana Masala
Dilly Stew with Rosemary Dumplings
Meaty Beany Chili with Corn Muffins
Okra Gumbo with Chickpeas & Kidney Beans
Lemon Garlic Fava Beans & Mushrooms
Summer Seitan Saute with Cilantro and Lime
Tamale Shepherd’s Pie
Nirvana Enchilada Casserole
Tempeh Orzilla
Garlicky Thyme Tempeh
Puffy Pillow Pancakes
Carrot Cake Pancakes
Marbled Banana Bread
Chai Spice Snickerdoodles
Rosemary Chocolate Chip Cookies

This is my submission to Deb for this week’s Souper Sundays and to next month’s Veg Cookbook Club.

Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own. You know I would have loved this book and would have bought my own copy. :)

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Peanut Butter & Chocolate Chip Chickpea Cookies

Posted in Desserts by Janet M on October 12, 2013

Peanut Butter & Chocolate Chickpea Cookies

Rob is away which means I have been left to my own devices.  I stay up a lot later when Rob isn’t here to remind me to go to sleep. I am the one taking care of the garbage, mail and laundry. I haven’t vacuumed yet, but I think that’s ok. We stocked up on groceries before Rob left, so I had a fridge full of produce to work through.

I have been eating my greens, but most of the time, I have been thinking of the dessert that awaits afterwards. Since moving to Houston, Rob and Joe have been a bad influence. You have likely met Joe, too…. the Trader Joe. When we first moved here, we were enamoured with vegan ice cream. We knew that habit wasn’t sustainable, so we weaned ourselves to smoothies and banana ice cream. Next came the chips. TJ’s has SO.MANY chips to try. The gateway chips were the black bean and quinoa ones, and then we progressed to the veggie and flaxseed tortilla chips and soy and flaxseed chips. I have put a chip ban in place while Rob is gone, although I will admit I like the chips more than sweets.

And then Rob discovered their vegan cookies. They even say vegan cookies right on the package. I knew I had to put an end to this madness. Even homemade cookies would be a better option. Although, I purposely did not bring any baking contraptions to Houston. (I can’t even find my graduated 1-cup measuring cup, sigh).. and strictly enforcing a no flour pantry (chickpea flour and masarepa, excluded).

What’s a cookie-loving girl to do?

Peanut Butter & Chocolate Chickpea Cookies

No flour, no problem.

Peanut butter cookies to the rescue. Peanut butter and wait for it, mashed chickpeas, are the base for these cookies. I chopped up some chocolate to incorporate into the sweet batter. Now we had peanut butter and chocolate chip cookies! I am no stranger to beans in cookies, either. One of my favourite cookies are these chocolate mint cookies made with black beans and these chocolate chip chickpea blondies were a hit, too. I like bean-based cookies because they are softer and more cake-like, instead of hard and crackly cookies. They certainly have a different texture but you would never know there were chickpeas in them. These would also make a nice snack while cycling/exercising – a nice change of pace from date-based treats.

Have you baked with beans yet?

Peanut Butter & Chocolate Chickpea Cookies

This is my submission to to this month’s Bookmarked Recipes and to this month’s Credit Crunch Munch.

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Tamarind Roasted Eggplant and Chickpeas

Posted in Favourites, Mains (Vegetarian) by Janet M on October 8, 2013

Tamarind Roasted Eggplant and Chickpeas
Of all the recipes on my blog, I am most proud of this one.

Not because I came up with the fabulous idea to mix together roasted eggplant, tamarind and chickpeas, but because I kind of ran with a taste in my mouth and help from a friend.

One of my co-workers is vegan and recently invited Rob and me for dinner. He went all out with multiple salads, curries, biryani and dessert. Served on a weekday, at that. I was blown away. By all of it.

The dish that I enjoyed the most was the tamarind roasted eggplant with chickpeas. I asked how it was made:. He said it was easy, just roast the eggplant with masala spices, then cook it with tamarind and chickpeas. Easy, peasy, right? Not really.. a bit too vague for my liking for me to recreate it. ;)

I figured my Baingan Bharta with Chickpeas (Roasted eggplant and tomatoes with chickpeas) was a good starting point, though, and after reading it over, my friend gave me some tips:

1. No ginger, more garlic to enhance the eggplant (I happily obliged)

2. No cilantro, and if so, just add it at the end (I just omitted it – it was better without)

3. Heat the chickpeas and slightly mash them, so that they can better absorb the flavours from the rest of the dish (great idea!!)

4. Add some turmeric (done!)

5. Remove or limit the coconut (removed!)

With a bit of trepidation, I set out to recreate this dish. I got my eggplant roasting and re-read my instructions. Sauteed onions and a good dose of garlic. Ground coriander, cumin and garam masala…

It has been a long time since I’ve cooked with eggplant (over 2 years, if you excuse my Raw Eggplant Bacon from last year as that was not technically cooked). Roasting it is definitely my preferred cooking method. It may take a while to cook but the results give you a silky base. Here, the fragrant Indian spices contrast nicely with the sweet/tart tamarind, floating in the silky eggplant peppered with chickpeas. The photos don’t really do it justice because it looks kinda of chunky when it actually wasn’t. Definitely one of my favourite dishes this year.

Have you ever been really excited by your own culinary creation?

Eggplant, chickpeas and tamarind elsewhere:

Eggplant, Chickpea and Tamarind stew at The Guardian

Tamarind Spiced Roasted Eggplant Soup at Everything in the Kitchen Sink

Tamarind Eggplant and Chickpeas at Relish

Eggplant, Tomato, Chickpea Tamarind Stew at Allotment 2 Kitchen

Eggplant Curry with Tamarind & Mint at Veggie Num Num

PS. Have you entered my giveaway for The Ayurvedic Vegan Kitchen yet?
Tamarind Roasted Eggplant and Chickpeas

This is my submission to this month’s Four Seasons Food for Roasting. (more…)

Citrus Collards and Chickpeas (& Tips for Moving to Houston)

Posted in Favourites, Mains (Vegetarian) by Janet M on October 5, 2013

Citrus Collards and Chickpeas

And then there were three.

Three Canadians in Houston!

One of my friends recently moved here and I could not be more thrilled.

After massive hugs and giggles, Rob and I tried had to pass on our new-found Texan/American wisdom:

1. Beware of the drivers and HUGE potholes. Houston’s roads are pretty atrocious (broken roads explained here)

2. Beware of the new bugs here

3. Get used to the heat, quickly. Stay indoors. Use the air conditioner. Do not go outside between 9am and 5pm. ;)

4. Get used to the sporadic rain. In Houston, it will rain like crazy for half an hour, then stop and dry up within another hour. I shudder to think what it will be like when a hurricane hits.

5. Locate your closest recycling depot, fastest DMV, nicest bank

6. Speaking of DMV, learn how to import a Canadian car. It needs a special anti-theft check done once a week during a 30 minute window. Yikes!

7. Lament about the terrible cell phone reception, even within our own home

8. Your SSN is very important. You need it to get paid (and open a bank account). When you are ready to get your SSN (do it ASAP, but after they resume working), show up an hour before they open. Even then, there will still be thirty people ahead of you, possibly more since they have been on shutdown

9. Saturday mail. Yes, they deliver mail on Saturdays!

10. Insurance, insurance, insurance… medical, home/rental, car, etc. Credit card? Well, we have yet to get one from a US bank.

… and many more that I have forgotten or have yet to learn

Of course, we also shared our tips for our favourite grocery stores. We tried to explain the awesomeness of Trader Joe’ but we could see it was lost in translation. Thus, we took matters into our own hands. We brought her for a personalized tour of our favourite eats. Cheap pantry staples, beer, almond milk, vegan ice cream, etc… now we’re talking!

Inspired by talking all things local, I went Southern with my meal, too. Similar to my last Southern beans and greens saute, this is a dish that is more than the sum of its parts. The original recipe was just for the citrus collards, but I swapped things around: dates instead of raisins (and less of them) along with chickpeas to make this a complete meal. Collards are local to the Southern United States, especially during the fall, and are best during the winter. I love collards in all of its forms, but it can be bitter if cooked poorly. This dish uses a few techniques to coax the collards into sweet submission.

First of all, this dish a bit more fiddly than a throw-into-the-pan stir fry. The collards are boiled, blanched and dried. This prevents the need to cook them into oblivion. Next, a quick saute is enough to infuse the greens with the sweetness to offset the collards’ astringency. Fresh orange juice and dates provide a great flavour, too. And then I threw in the chickpeas.

It is funny how our taste buds work. We thought this dish was fabulous. It exceeded my expectations. And then Rob said it: it smelled like bacon. The dish had a depth of flavour that was definitely was reminiscent of bacon even though we did not use liquid smoke nor maple syrup. It must be something about sweet, chewy things that reminds us of bacon. In this case, I think it was the caramel undertones from the pan-roasted dates.

Do you have any other tips for moving to the US? Do you feel like your pant-based meals taste like bacon, too?

Citrus Collards and Chickpeas

This is my submission to this month’s Random Recipe for local ingredients and to this month’s Shop Local Challenge.

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Chickpea Curry with Fresh Dill Leaves

Posted in Favourites, Mains (Vegetarian) by Janet M on October 3, 2013

Chickpea Curry with Fresh Dill Leaves

Experimental curry…

A few of my friends have become new mamas (or very soon mamas-to-be), and Rob and I have been cooking up meals to share. One less thing for them to worry about. Rob offered one of our delicious dals. I wanted to experiment with a new curry, but Rob was adamant: Let me make dal bhat! We know it is awesome.

I won’t argue with that, nor with Rob offering to do the cooking.

I still experimented with a new curry but kept it for myself. Curry with dill? I was intrigued. Especially since it doesn’t call for a smattering of dill. It uses a whole 2 cups of dill, leaves and stems, akin to a leafy green instead of a finishing aromatic. Sauteed with my favourite flavours, garlic, ginger and coriander with a bit of tomato for some sauciness, this was a delicious chickpea curry. There was enough zip from the chile flakes to keep it well balanced. The flavour of dill was surprisingly not overwhelming and I really enjoyed it. Next time, we’ll know. This curry is definitely good enough to share.

Do you have any favourite meals to share with others? Have you ever cooked with this much dill at once? :)

PS. I am all over the cookbook giveaways these days, if you hadn’t noticed. My giveaway for The Ayurvedic Vegan Kitchen is still going, so check it out. I also highly recommend The Great Vegan Bean Book (see my review here). Head over to Miss Muffcake for her giveaway of the book here.

Chickpea Curry with Fresh Dill Leaves

This is my submission to this month’s My Legume Love Affair hosted by Princy, and to this month’s Cooking with Herbs.

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Cucumber Hummus Dip (Hummus-Tzatziki Fusion)

Posted in Appetizers, Favourites by Janet M on September 10, 2013

Cucumber Hummus Dip (Hummus-Tzatziki Fusion)

I feel a bit guilty sharing this post.

1. It will be a quickie vacation gush over Portland.

2. More easy peasy food. I feel guilty sharing such a simple recipe but it was SO GOOD.

Oddly enough, despite travelling to Japan, Morocco, Iceland and Colombia throughout my blog tenure, I have yet to do any thorough vacation recaps. Mostly sharing the recipes they have inspired back in my kitchen or the treats I made to travel with me.

Those destinations seem so foreign and mostly inaccessible to the masses. But Portland, dude, that’s in America (and I know most of my readers hail from the US of A). I also made nada special to bring with me. I knew vegan heaven was only a plane ride away.

Despite visiting for only a short weekend, I feel like I connected with Portland and the rest of Oregon. The city, even downtown, is green. Green in the lots of trees sense, and in the save the environment sense. Cycling is a culture and definitely safer than where I have lived previously. Vegans rejoice, as there are truly innumerable options for fun meals. Lucky me, many a vegan already visited Portland earlier this year (mostly for Vida Vegan Con) so I already knew where to hit up.

In brief, food: Canteen (our favourite restaurant of our trip, the Portland bowl was fabulous as well as the maca shake); Prasad (lovely soul salad and chai latte); Rawdacious raw cheesecake (found at Canteen); Raw Pixie Re’treats (loved the mock BLT and lil pudding; found at Kure and Food Fight); Kure Juice Bar (breakfast acai bowls and matcha latte); Missionary Chocolates (found at Living Room Theaters); the infamous Portobello restaurant (Rob’s lasagna was better than my portobello steak but the decadent  ice cream sundae made up for it); vegan Mexican fare (with soy curls!) at Los Gorditos; Food Fight, an all vegan grocery store for some desert treats; Rob also had some Voodoo Doughnuts, but not the vegan ones (the Memphis Mafia was pretty epic, though [peanut butter, coconut and chocolate on top of a fritter as big as his head]) and lots of local brews for Rob
(more complete reviews can be found at Happy Cow)

In brief, non-food: Cyclepedia at the Portland Art Museum, Bike-A-Rama Bicycle Tour, watching indie films on a sofa at the Living Room Theater; Powell’s City of Books, early morning views of the city from Pittock Mansion and hiking in Forest Park (loved this!!). We also snuck in some shopping at REI and a downtown cycle store.

Who could guess we were only in Portland for less than 48 hours? Well, that’s the way we roll… bring on the awesomeness!

Cucumber Hummus Dip (Hummus-Tzatziki Fusion)

I have plans to recreate that delicious Portland bowl sauce but until then, I am sharing this delicious hummus-tzatziki fusion dip. We made it before we left and we made it when we returned. It is possibly our favourite non-classical hummus. Just like my strawberry-cucumber smoothie, cucumber adds an airy lightness to the dip which is countered by flax (trust me, you can’t taste it). Lots of garlic and bit of lemon juice makes this a great dip. Or spread. Or however you want to eat it. I won’t judge.

I still have many more places on my Portland hit-list, including Native Bowl, Natural Selection and Departure with their vegan menu, and that’s just the food list. Anything you recommend I see on my second trip to Portland? :)

PS. have you entered my giveaway for a copy of Moosewood Restaurant Favorites yet?

PPS. Hopefully we’ll have some photos up later this week.

Cucumber Hummus Dip (Hummus-Tzatziki Fusion)

This is my submission to this month’s My Legume Love Affair hosted by Swathi and to this month’s Credit Crunch Munch.

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Easy Cheezy Chickpeas and Kale

Posted in Favourites, Mains (Vegetarian) by Janet M on August 22, 2013

Easy Cheezy Chickpeas and Kale

I have already mentioned some of the delicious flora (ok, the fruit) in Texas (local oranges, grapefruits and avocados! We’ve even seen a papaya tree here!) but what about the fauna?

1. Mosquitoes. I am well acquainted with mosquitoes, thankyouverymuch, but they are simply merciless here. Worse of all, they target me (not Rob), and they leave large welts. In Canada, I would rarely be targetted and it was a mild reaction.  I had a lot of bites in Colombia, but still none were as large and bothersome. Judging by my co-workers (n=6), all new females have been scourged with the same problem. Thankfully, they have abated somewhat but sometimes they still catch me in my front yard. I blame all my sweating in this Texan heat.

2. Ants. Talking about bug bites, you have to be careful around ants here. I don’t know if they were fire ants or crazy ants (I did not make that up), but they are vicious and will bite and leave pus-filled lesions. Not nice. They caught me once as I was sitting on a sidewalk, helping to fix Rob’s flat tire. Hopefully it will be the last.

3. Frogs.  I also know what frogs are.. although I haven’t really hung out with them too much. While we don’t live near a swamp, after a rain, frogs have been known to hang out ALL NIGHT LONG, CROAKING. I haven’t seen them, but that is who I am blaming for my sleepless nights.

4. Lizards. This is a new one for me (I had to ask what it was – someone thought it was a gecko but we don’t think so. salamander? small iguana?) It is a small guy and there is one right outside our home. I hear they eat bugs, so I am not worried. Eat those mosquitoes, yo!

5. Armadillos. Apparently armadillos can be found in Texas, but I have yet to see any. Judging by the presence of a Houston Armadillo Removal service, they must be found locally. ;)

6. Snails. OK, we have snails in Toronto, too, but I rarely see them in my garden. I used to see them squashed on the bicycle trails, actually. I haven’t seen wild snails here either, though. Although, what I found most amusing is that I had snails in my kale from Rawfully Organic. Organic kale, indeed. My homegrown organic kale gets massacred by aphids in Toronto, but here, there are snails!

And every time I say snails in the kale, I think of bananas in pyjamas! For the record, pajamas is the American spelling. My blog is my spelling refuge. I add extra u’s as I see fit. ;)

This was my long-winded interlude to tell you all about a super simple dish: cheezy chickpeas and kale. A cooked version of my Easy Cheezy Chickpea Salad, this is nearly as simple, although it does require dirtying a skillet. The combination of coconut oil, nutritional yeast, lemon juice and garlic create a lovely nude sauce. The chickpeas soak it up but become nicely cheezy afterwards. I liked this warm, straight from the stovetop and they were very nice cold as leftovers the next day.

Do you have any fun local animals? I imagine raccoons could also be seen as weird creatures for the uninitiated. This fun video of a raccoon walking on a utility wire was shot very close to where I used to live in Toronto.

Easy Cheezy Chickpeas and Kale

This is my submission to this month’s Bookmarked Recipes.


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Mango Curry Chickpea Salad Wraps

Posted in Favourites, Mains (Vegetarian), Salads by Janet M on August 3, 2013

Mango Curry Chickpea Salad Wraps

My parents, truly awesome souls, helped us pack in Toronto before our move. Rob and I (mostly Rob) had tucked our possessions into three categories: 1) perma-storage destined for my brother’s basement; 2) Texas-bound or 3) with us on our roadtrip. Granted, the kitchen was the last thing to be packed, especially since I was still using it.  As our last weekend in Toronto continued, we had packed nearly everything from the kitchen. The cube was nearly full and we had successfully loaded all four of our bikes. (Initially, we were concerned they wouldn’t all fit)

I had one kitchen drawer left. We had to decide what to do with my spices. I have a fewlot. My master plan was to bring my little jars down with me and replenish as needed once I arrived. I had already imposed a no spice replenish ban while in Toronto so I was due for more. For my less used spices, I figured I would simply use what I had left in my jar.

Instead, my Mom suggested I go on a spice holiday. WHAT? No spices for a year?! Even I have my limits. Spices are what make my food taste good!  I was given one bag to fill. All my little jars came with me. Even the empty ones.

Now that the dust has settled, I pounced on these chickpea salad wraps. Sweetened with fresh mango, spiced with ginger and garam masala with a touch of cilantro. Sweet, spicy and tart – a great trio. Mash them up and then wrap it in a lettuce wrap for an easy meal. I was worried I would have needed to add citrus juice, but this wasn’t dry in the slightest. It probably depends on your mango, so your results may vary.

Can you tell I have become more simple in my kitchen? Something about the hot weather makes me more lazy at home. :P

Mango Curry Chickpea Salad Wraps

This is my submission to Deb for this week’s Souper Sundays and this month’s Random Recipes from saved cookbooks.

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Easy Cheezy Chickpea Salad (& How I Am Stocking My Pantry)

Posted in Mains (Vegetarian), Salads by Janet M on July 25, 2013

Easy Cheezy Chickpea Salad

When I chat with friends from home, I field many similar questions. Have you finished unpacking? YES!!!! How am I finding the heat and humidity? Not that bad… Is Houston friendly for cyclists?  My route to work is actually pretty devoid of cars, so I can’t complain. How is the food… and the veggie selection?  One of my friend was interested in how I triaged the stocking of my fridge and pantry. What did I buy first? What were my perishable and non-perishable necessities?

Since we were without a kitchen for almost a week when we arrived, I continued with my travel-friendly eats: overnight oats with chia seeds and protein powder for breakfast, hummus with carrots and crackers for lunch and snack, and easy eats for dinner once I made my first grocery run. We hit up the closest grocers (Trader Joe’s, Whole Foods and Fiesta Mart) to scope out our new neighbourhood and begin our pantry. See below for what I commonly keep in my kitchen.

After the Zesty Lemon Cilantro Chickpea Salad, this was the next salad I made. This salad is almost too simple. Only four ingredients, or five if you include salt or pepper. Chickpeas, lemon juice, nutritional yeast and leafy greens. Definitely more than the sum of its parts. The lemon juice is tart and the nutritional yeast tames it into a creamy dressing. Marinade the chickpeas and use the extra sauce to toss with your favourite leafy greens. This is also a good travel-friendly meal if you stash nutritional yeast in your bag, of course, along with a knife to cut the lemon. Don’t we all travel this way? HAHA! :)

Without further ado, this is my culled pantry list:

Perishables

Produce: apples, bananas (for Rob), carrots, lemons/limes, green onion, onions, garlic, ginger (cilantro is a common staple, depending on my menu)
Bonus: tofu and tempeh.
Leafy greens if salads are on the menu

Non-perishables

Beans:
canned beans (chickpeas, black beans, kidney beans)
dried beans (chickpeas, black beans, lentils (red, green))

Grains:
Oats (rolled oats and steel cut oats)
Quinoa
Brown short-grain rice

Flours:
Chickpea flour (for Rob to make chilla)
Masarepa (for Rob to make arepas)

Seeds:
Chia seeds
Flax seeds
Sesame seeds
Tahini

Vinegars:
Balsamic vinegar
Apple cider vinegar
Rice vinegar

Oils:
Extra-virgin olive oil, for salads
Coconut oil, for cooking
Toasted sesame oil

Nuts:
Almonds
Raw cashews
Nut butter (peanut butter is Rob’s favourite)

Canned/other foods:
Salt
Bragg’s liquid aminos or low-sodium tamari
Nutritional yeast
Mustard (preferably Dijon)
Sweet chili sauce (for Rob)
Sriracha (for Rob)
Tamarind concentrate
Dried fruit (dates, raisins, coconut, cranberries)
Sun-dried tomatoes
Canned tomatoes (I usually only get whole tomatoes and less commonly crushed)
Tomato paste
Miso
Nondairy milk
Coconut milk
Agave or maple syrup
Tea/tisanes (coffee for Rob)
Baking soda (also for cleaning)
Protein powder

Herbs and spices (at least):

Cumin
Coriander
Cinnamon (sticks and ground)
Cardamom pods (green)
Aleppo chili flakes
Turmeric
Smoked paprika
Rosemary
Thyme (I don’t use this that often)
Basil (I don’t use this that often)
Oregano
Bay leaves
+ all the ingredients for my veg stock powder (parsley, dill, garlic granules, onion granules, etc)

I have had a much larger pantry in the past but I am trying to keep things limited to what I will consume in a year. What are things that I have missed that you cannot live without?

Easy Cheezy Chickpea Salad

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

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Zesty Lemon Cilantro Chickpea Salad

Posted in Mains (Vegetarian), Salads by Janet M on July 16, 2013

Zesty Lemon Cilantro Chickpea Salad

I thought I had adequately prepared for a few days without a kitchen. I packed a paring knife, cutting board, can opener, garlic press and lemon press with me during our road trip. No pots meant I couldn’t cook up quinoa. No cups meant I couldn’t even boil water for tea. Never mind anything more fancy that needed a skillet.  Basically, it meant I could make salads.

Zesty Lemon Cilantro Chickpea Salad

This isn’t a boring salad, though. In between unpacking and snacking on hummus, I made this delicious chickpea salad when we first arrived in Texas. Of course, after I stocked up the fridge. Super simple: mix and marinate. It looks uninspiring but it was a nice balance between the tart lemon, fresh cilantro and sharp garlic. Lemon zest? Well, without my zester, I shaved off the lemon peel and chopped it with a knife instead. However, the zest in this salad is from the garlic, not the lemon zest. The garlic was stronger when I originally made it, but it tamed itself for leftovers, which made it perfect for lunch. It was also delicious overtop mixed greens for a more green salad.

Zesty Lemon Cilantro Chickpea Salad

This is my submission to Deb for this week’s Souper Sundays and Virtual Vegan Linky Potluck.

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Salt and Vinegar Roasted Chickpeas

Posted in Appetizers, Sides by Janet M on July 13, 2013

Bring on the snacks!

Preparing for our road trip meant making a bunch of travel-friendly snacks. Preferably something with a bit of sustenance, too, in case we ran behind schedule.

One of my favourite snacks these days is dry roasted soybeans. Crunchy and satisfying. High protein, to boot.

I don’t know how it is made, because frozen edamame doesn’t look anything like what I buy pre-roasted. Instead of experimenting with homemade roasted edamame, I roasted chickpeas.

While I adore most things with chickpeas, roasted chickpeas have been hit or miss with me. It may have something to do with roasting the spices directly on the chickpeas, since I have also had troubles with baked spiced sweet potatoe fries. Leave the spices in the oven a bit too long and they may burn. Lately, I’ve taken to adding the spices just as they come out of the oven, like with these chickpeas and cauliflower spiced with dukkah.

But how about something easier to tote.. less messy.. something in classic snack flavours…. and here I bring to you roasted salt and vinegar chickpeas!

Infuse your chickpeas with vinegar by boiling them slightly, toss with a bit of salt, then roast them. Easy, peasy, for a delicious high-protein snack. I preferred these shortly after roasting as they maintained their crispiness. They lost a bit of their glorious luster as leftover snacks but were still very good.

Here are some other flavours you may want to try:

Pumpkin Spice Roasted Chickpeas (with Strawberries on a salad)

Cinnamon Roasted Chickpeas from Diet, Dessert & Dogs

Roasted Taco Chickpeas from Eat Me, Delicious

Crispy Roasted Chickpeas with Moroccan Spices from Kalyn’s Kitchen

Garam Masala Roasted Chickpeas from Bitchin’ Camero

This is my submission to this month’s My Legume Love Affair, hosted by Aparna, and to this month’s Credit Crunch Munch.

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Morrocan Carrot and Chickpea Salad

Posted in Salads by Janet M on July 9, 2013

Morrocan Carrot and Chickpea SaladLiving in Toronto, my kitchen accumulated a lot of stuff. Gadgets, ingredients, Mason jars, you name it. All for the best, though, allowing me to explore new favourites.

Thus, when we moved to Houston, we pared down our kitchen, minimalist-style. Minimalist, in comparison, because I am not willing to compromise in the kitchen, either. Do I need 5 different whole grains all the time? No. I will repopulate my kitchen with my favourites. Quinoa, brown rice and oats. Beans? Right now, I have been mainly munching on canned beans (we don’t have containers/bags to freeze beans yet and time has been a bit sparse). OK, I will still have many beans (don’t forget, I can order from Rancho Gordo directly!) but my collection will not as big as my last.

I still don’t feel deprived in the slightest. There are constant permutations and combinations to try out. The recipe may look the same, but a change in spice can make all the difference.

While still in Toronto, I was had a cook-date with a friend after work. I suggested making Heidi’s Moroccan chickpea and carrot salad. No cooking required, it was filled with my typical pantry staples. However, not everyone always has a lemon on hand, grows mint in their backyard (I don’t have that anymore), stocks prunes (um, yeah, not me either) or has a spice grinder. So we made do with what she had. Lime instead of lemon, cilantro instead of mint, dates instead of prunes and we kept the cumin seeds intact.

It may just be a label, but I wondered whether these changes would make this salad less Moroccan. Dates, cumin and carrots are very common in Moroccan cooking. However, I typically ascribe cilantro to Indian and southeast Asian cuisine. Turns out, cilantro is pervasive in Moroccan cuisine as well. Moroccan, with a twist, perhaps. With the mix of sweet dates, earthy cumin, tart lime, bright cilantro and crunchy carrots, it was very good.

It should not come as a shock, since it is very similar to my beloved Curried Chickpea Salad with Carrots and Currants with a smattering from my Moroccan Carrot Salad. Next time, though, I think I will try the original recipe. A tasty variation on a similar theme.

Morrocan Carrot and Chickpea Salad
This is my submission to Deb for this week’s Souper Sundays, to this month’s No Croutons Required for legume salads and to this month’s Bookmarked Recipes. (more…)

Chickpea and Apricot Salad with a Pineapple-Ginger-Cilantro Dressing

Posted in Mains (Vegetarian), Salads, Sides by Janet M on June 22, 2013

Chickpea and Apricot Salad with a Pineapple-Ginger-Cilantro Dressing

Announcement time!

(No, nothing on the relationship front..)

While I modestly shared the news of passing the.most.important.exam.of.my.life, I figure you guys may be more excited about this news: my photos are in a cookbook! In Tessnewest cookbook, no less. I am not sure what was more exciting: new Tess recipes or  being a published foodie photographer? :) (I choose the former, actually)

In Tess’ latest cookbook, Get Waisted, she has teamed up with Dr. Mary Clifton, to create 100 delicious, healthy recipes. She has included healthy modifications to older recipes and all-new favourites. Bean and rice coconut banana curry, Black bean and rice bowl with mango salsa, Japanese ume rice, Lemon lover’s red lentil spinach soup, Mexican polenta bowl, Pasta caulifredo, Rosemary polenta with mushrooms, Samosa wrap with cilantro chutney, Spicy Indian chickpea fritters.. ok, ok, I will stop the temptation. You can find all of the recipes on Vegansprout if you are curious. :) Suffice it to say, the recipes are creative and drool-worthy. And I photographed a handful of them.

One of the recipes Tess included is one of my favourites from her first book: Black Bean, Cilantro and Apricot Salad. I routinely make it, changing ingredients, matching what I have in my kitchen.

This time, I swapped the black beans for chickpeas; the mango juice for pineapple juice; swapped the corn for more carrots and scrapped the spinach altogether. Combined with the sweet dried apricots and cilantro-ginger spiked dressing, you have a delicious summer bean salad. Sweet, salty, spicy, crunchy.. It is really hard to mess it up.

The photos in the cookbook are true to the recipe, thus you won’t see this in there. Trust me, I tried. Tess, I just made your salad with pecans instead of walnuts.. can’t you just change your recipe?…. NO GO FROM TESS! You will see this salad, in its many incarnations this summer, though. Perfect for potlucks and summer gatherings. Especially if Houston’s weather is as hot and humid as I fear. Last I checked, there were highs of 35C, feels like 45C with a 50% humidity. This is no heat wave. This.Is.Houston. It will soon become my new reality. GAH! I am sweating just thinking about it. I may not be turning on my oven or stove very often, methinks. ;)

Have you tried any of Tess’ recipes yet? This cookbook would be a great place to start. You can buy it directly from Tess here (discounts if you buy more than one cookbook) or on Amazon (kindle and hard copy).

Chickpea and Apricot Salad with a Pineapple-Ginger-Cilantro Dressing

This is my submission to Deb for this week’s Souper Sundays and to this week’s Healthy Vegan Friday. (more…)

Lemony Cucumber and Chickpea Salad with Dukkah

Posted in Mains (Vegetarian), Salads, Sides by Janet M on June 11, 2013

Lemony Cucumber and Chickpea Salad with Dukkah

Rob and I have been good about eating through the freezer and pantry. While I no longer have a white board with the freezer inventory (it was such a good idea but we lost track), we generally pick up a container, look at the label, pick our favourite of the day and chow down.

Trust me, I am very diligent about labelling freezer meals.

I am not sure why I don’t do the same with my fridge foods. I don’t store too many things in the fridge but sometimes I forget about salad dressings or marinades pushed to the back. My rationale is probably: Well, this is fresh food. I’ll remember what it is before it grows mold.

Not true.

Some fridge finds are still happy in my fridge for months. Possibly years, although I can’t say for sure. Since now I can’t remember what it was and when I made it.

Mystery ingredients.

My mystery concoction looked like roasted and ground nuts. Likely with some spices. It passed the sniff test. Not entirely sure what it is, I have two options: almonzano (unlikely because it doesn’t taste similar) or dukkah. Or something I just don’t remember making, which is also a possibility. Dukkah is an Egyptian nut and spice mix with cumin, coriander and sesame seeds but there are many variations. The New York Times recently shared recipes for dukkah with peanuts, pumpkin seeds, chickpea flour and even an herbal variation with mint and fennel. While I have included a link to my favourite dukkah recipe that includes coconut, I am fairly confident this was a different variation. I *think* this is the hazelnut dukkah from Vegan Eats World, which is more nut-heavy than spice-heavy. I prefer more spices than nuts, so that the flavours really pop, but the lack of spices did not hold back here.

This salad started off a bit ho-hum, with a simple favour profile: cucumbers, chickpeas, quinoa, lemon and balsamic. It was nice, but not something to rave about… I wanted to add some chopped almonds but instead sprinkled the mystery nut blend overtop and it definitely brought this to a wow dish. The lemon really accents and highlights the spices. It tastes great and yet I still cannot confirm what is in this mix. :)

So for now, let’s assume it is dukkah and enjoy it for all it is worth. :)

How do you keep track of your food? Do you subscribe to “if I can’t remember what I made, then I probably shouldn’t be eating it?” rule?

Here are other recipes with dukkah:

Roasted Cauliflower and Chickpeas with Dukkah
Maple and Dukkah Roasted Sweet Potatoes from Olive Magazine
Roasted Carrot Soup with Dukkah from Bon Appetit
Bulgur Bowl With Spinach, Mushrooms and Middle Eastern Nut and Spice Seasoning from New York Times
Dukkah-Spiced Green Beans and Mushrooms from Anja’s Food For Thought
Roasted Squash with Tahini and Dukkah at Lisa’s Kitchen

Lemony Cucumber and Chickpea Salad with Dukkah

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