the taste space

Zucchini “Meatballs” and Tomato-Curry Sauce with Almond Parmesan (aka Vegan Indian Spaghetti and ‘Meatballs’)

Posted in Mains (Vegetarian) by Janet M on June 18, 2013


I used to wonder if my Indian dishes were up to snuff. It has been so long since I had been to an Indian restaurant, that I have nothing for a comparison. I usually rely on Rob’s opinion, who eats out more than I do. While on my many travels last year, I stumbled upon a highly rated Indian resto that had quite a few vegan options. I helped myself to the vegetarian platter and while I ate it, the only thing I could of was that I could make better Indian food at home. Not that the food was bad; only my curries are much better, if I may say so myself. Rob has taught me well. Furthermore, I can control the level of spiciness and the amount of added oil (no deep-fried belly aches), making dishes that are truly perfect for me.

Another advantage of cooking Indian at home is that you can go totally crazy, too.  Crazy in the foodie-sense, of course.  Have you ever seen an Indian dish with noodles? Italian meets Indian. Sounds like a perfect description of Joanne, who shared the lovely recipe.

Here, we have spiced zucchini and chickpea meatballs (aka kofta) that are baked, not fried. They are served overtop a tomato-curry sauce. The next question was what to serve this with. You could go with rice to return to the Indian base, but Joanne served it with polenta. I wanted to continue with the Indian spaghetti theme. Therefore, I used zucchini noodles and made a raw almond parmesan topping. Cooked meets raw. Zucchini on zucchini. Craziness, pure craziness,  I tell you… but all in a good way. :)

If you think I am just tooting my own horn, I urge you to try our favourite Indian dishes and decide yourself:

Nepalese Mountain Lentil Curry (Dal Bhat)
Split Pea Dal with Ginger and Lime

Indian Lentils with Spinach (Dal Palak)
Plantain, Cabbage and Coconut Curry with Split Pigeon Peas (Indian Cabbage and Plantain Kootu)

Cumin-Scented Pigeon Peas with Mango (Mango Curry with Toor Dal)
Indian Roasted Eggplant and Tomatoes with Chickpeas (Baingan Bharta with Chickpeas)
Indian Eggplant and Lentil Curry (Dal Bhat Meets Baingan Bharta)
Butternut Squash, Coconut, and Lentil Stew (Aarti’s Indian Summer Stew)
Cauliflower, Spinach and Chickpea Balti
Tamarind Lentils
Indian Chickpea and Collard Roulade with a Tomato-Mustard Sauce
Malai Koftas with Chaat Masala
Baked Lemon Cilantro Pakoras

This is my submission to this month’s Pasta Please for nuts and to this month’s Pantry Party for cheese.

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Sweet Pepper Coconut Corn Chowder

Posted in Mains (Vegetarian), Soups by Janet M on August 13, 2012


All these recipes with coconut beverage got me thinking…

When making meals for special guests, how do your meals change?

Unless we are making a buffet of food, I try to make meals that I will also be able to eat. That means I make vegan dishes. For picky omnivores, we may opt to supplement with meat.

Depending on the guest, I will pick recipes that are, let’s just say, a bit more indulgent. If Rob and I are cooking you dal bhat, one of our favourite meals, simple with lentils and rice, you know we have nothing to prove to you in the kitchen. For us, we can make it as fast as the rice cooker makes the rice as it is filled with cupboard staples and we will both fight over the leftovers.

Now, if Rob whips up his legendary pad thai, then you know we are aiming to impress (or I am too tired to cook, hehe, or I have a craving for pad thai!). We usually have the ingredients on hand except for the fresh sprouts, and with its custom single serving plating, we don’t make it for ourselves very often.

If I am in the mood, I may very well pull out all my tricks and make something fancy like Moroccan Vegetable Phyllo Rolls with Balsamic Maple Sauce. Stars may need to collide just right for that to happen again (just kidding!).

Other times, I will aim for something rich and satisfying but still relatively simple to make. Enter the meal-in-a-bowl soup. With a side of bread for guests (and Rob).

I had been eyeing this recipe for a Sweet Pepper Coconut Corn Chowder for a while.  A creamy coconut-based soup filled with chickpeas, red peppers with a dash of heat from chiles. However, I was turned off by using not 1, but 2 cans of coconut milk (that’s just plain superfluous). While I know it would be even more decadent with 2 cans, I opted for just one can of full-fat coconut milk.  When I made this I didn’t have fresh corn, so I substituted a can of cream-style corn but fresh corn would be uber delicious.

As I said, the flavours worked so well together – sweet from the peppers, creamy from the coconut milk and creamed corn, heat from the chilies and bulk from the chickpeas. If you use 2 full cans of coconut milk, you will likely need the full amount of water in the original recipe (2 cups). As I only had 1 can and used creamed-style corn, I used less water and even then thought it was a bit thin for my liking.  Another option would be to partially puree the soup, too. Anyhow, add liquid as you see fit. The flavours are already spot on.

This is my submission to Deb for this week’s Souper Sundays, and to this month’s No Croutons Required challenge for coconuts.

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Black Bean and Kabocha Squash Rancheros

Posted in Mains (Vegetarian) by Janet M on April 30, 2012

Although it is still many, many moons away, if I am moving to Texas, I think I need to learn more about Mexican cuisine. While I have posted quite a few Mexican recipes, they are a tad nontraditional:

Tacos made with “BBQ jackfruit meat

Guacamole with pineapple and cucumber or edamame

Lime-spiked non refried black beans and quinoa in a kale wrap

Raw burritos which are collard wraps filled with jicama, sprouts and a nacho-cashew sauce

Or how about a raw taco filled with walnut meat, cashew sour cream and a cherry tomato salsa

Chickpea salad with a Mexican mango dressing

Moles with cranberry beans and roasted butternut squash or with tofu and tempeh

Mexican cabbage stirfry

What can I say, that’s what happens when I veer away from deep fried and cheese-heavy meals. At least I know how to pronounce mole (moh-lay).

Thoroughly thrilled with my hazelnut-roasted kabocha squash, I figured it would also be delicious with Isa’s Butternut Rancheros.

Glancing at the recipe, I could tell this was a going to be a dish with spicy tomato sauce smothering black beans, topped with hazelnut-infused caramelized roasted squash. But what makes this a rancheros? What is rancheros?

Turns out rancheros literally means Ranch-style. Huevos rancheros, a classic Mexican dish with a tortilla topped with an egg and tomato sauce means Ranch-style eggs.

So this, my friends, is Ranch-style squash!

A very simple recipe to prepare, basically you create a spicy silky-smooth cumin and coriander enhanced tomato sauce that coats black beans. The spiciness is juxtaposed beautifully against the sweet squash.  Isa’s recipes rarely disappoint although I still tinkered with it.

I roasted my kabocha with hazelnut oil instead of walnut oil. Olive oil would work, too, no worries. I substituted 2 green chiles for the jalapeno and increased the garlic to 6 cloves. It had a nice zing for my palate, but for those who love heat, definitely add more chile.

Any plans for Cinqo de Mayo this weekend?


This is my submission to this month’s My Kitchen, My World for Mexico and to this week’s Weekend Wellness .

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