the taste space

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?

(more…)

Chai Spiced Rice Pudding & The Blender Girl Cookbook Giveaway

Posted in Book Review, Desserts, Favourites by janet @ the taste space on April 8, 2014

Chai Spiced Rice Pudding

Adult rice krispies and now adult rice pudding.

The difference is that I liked rice krispies as a kid but hated rice pudding. My brother loved it, but me, not so much.

However, spice it up with chai-infused flavours, sweeten it with apple, dried currants and a touch of maple syrup, bathe it in coconut milk and sprinkle it with pistachios along with leftover short-grain brown rice, and I am a happy camper.

This is no quick-fix rice pudding but it sure is delicious. My friend who tried it said it was the best rice pudding she had ever eaten.

Chai Spiced Rice Pudding

This is my take on Tess Masters‘ version found in her gorgeous new cookbook The Blender Girl. Do not let the title mislead you too much. Yes, this is a cookbook where nearly every recipe uses a blender, but this does not mean only smoothies. The recipes are all gluten-free and vegan with only natural sweeteners. The recipes revolve around whole foods. Raw and cooked recipes are included. Tess has recipes for juices, smoothies, dips/spreads, soups, dressings, sauces and even desserts. She has entrees that use homemade sauces, including her penang curry and creamy mushroom stroganoff. Desserts include sugar-free no-pumpkin pie and chocolate-chile banana splits. Breakfast favourites including pancakes and crepes, with delicious toppings like ginger-apple-pear butter and instant raw raspberry jam. She even finds a way to use a blender for rice pudding.

She knows her stuff. It may dirty another container but I liked how a portion of the rice was pureed to thicken the rice pudding. It was rather ingenious.

The Blender Girl Cookbook cover

 

She is a girl smitten by her high-speed blender. I can tell. I have one, too, and I find it hard to remember what my kitchen was like without it. Do you need an expensive high speed blender for this cookbook? Certainly not. However, you definitely need something with a blending capacity, may that be a regular blender, an immersion blender or a food processor. If you don’t have a blender, you could still gain inspiration from her creations. Your textures may be different but it would be fun to see what else you could make.

Chai Spiced Rice Pudding
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you love to make with your blender (or blending instrument). The winner will be selected at random on April 20, 2014. Good luck!

Other recipes shared from The Blender Girl:

Creamy and Crunchy Spuds (with Raw Mayonnaise)
Watermelon Gazpacho is The Bomb
Fresh Spring Rolls with Orange-Almond Sauce
Creamy of Cauliflower Soup
Incredible Edible Edamame Dip
Penang Curry
Anti-Oxidant Avenger
Pineapple Salsa Smoothie
Chock-Full Chocolate Surprise Smoothie
Raw Chocolate-Orange Torte

PS. This is my submission for Alphabakes and Random Recipes.

(more…)

Dark Chocolate Banana Coconut Almond Cookies (aka Nikki’s Healthy Cookies)

Posted in Desserts by janet @ the taste space on May 20, 2010


Undoubtedly, when you buy bananas regularly you can’t eat them fast enough and sometimes they turn brown a bit too fast. The question is what to do with those overripe bananas when you don’t really like banana bread? (Other than my delicious apple banana bread, of course!)

While I haven’t decided what to do with my current 2 bananas, I knew I had to share one of my favourite overripe banana recipes.  I spotted them on 101cookbooks where they were dubbed “Nikki’s Healthy Cookies”. Let’s ignore the term healthy cookie, because I don’t really think they exist.. I mean, these are filled with many wholesome ingredients with no butter, no eggs, no flour and no added sugar.  But let’s be honest, taste is what matters most. And these cookies deliver.

They have a slightly crunchy exterior with a soft and chewy centre. They don’t taste like your typical cookies, as they are lighter than most cookies but not exactly cake-like either. Straight from the oven, the melted chocolate dances on your tongue with the strong whiff of banana, which provides the soft texture. The ground almonds replace flour, making this a perfect treat for vegans and celiacs alike. I am not sure how long the cookies will last at room temperature because they never seem to last more than 2-3 days.

This is my submission to this week’s Weekend Herb Blogging hosted by Astrid from Paulchen’s Foodblog.

(more…)

Green Mango Salad Rolls

Posted in Appetizers, Mains (Vegetarian) by pomelo on October 21, 2009

IMG_3283

When, for an early birthday gift, the lovely D drove an hour and a half to pick me up and drive another hour and a half to the Stratford Festival, I wanted a fresh and gluten-free lunch recipe.   As quick and easy-to-make as they are tangy and sweet, these mango salad rolls were the perfect treat.

IMG_3274

(more…)