the taste space

Ottolenghi’s Miso-Braised Cabbage

Posted in Sides by janet @ the taste space on October 14, 2014

Ottolenghi's Miso-Braised Cabbage

I hope all my Canadian readers enjoyed their long Thanksgiving weekend. My small contribution to this year’s Thanksgiving spread was my silky smooth braised cabbage. Mostly because it is so easy to make. Also because I remade it last year and it wasn’t as good as I remembered it, so I wanted to try it again. This time, I read the recipe more carefully. I have to cook it for at least 2 hours and 15 minutes. I think I missed a whole hour last time, but this time, 2.5 hours later, we had glorious braised cabbage. Vindicated.

Although while searching for my cabbage recipe, I came across Ottolenghi’s new recipe for miso-braised cabbage. With half a head of cabbage leftover, I vowed to make his version when I returned home. Although, I fell victim to not reading the recipe. Or became confused. I mistakenly cooked it at 400F for 20 minutes and then 200F for another 3.5 hours. As such, my cabbage wasn’t as crispy golden as my other recipe for braised cabbage, but still silky tender, without a drop of oil. I probably could have roasted it for a final 15 minutes at 400F for a crispy exterior but I was quickly running out of time. I kept the original temperature in the directions below for your next attempt.

I often have troubles when I halve or double recipes, so I always make sure to write down the math for every ingredient, but this time the C and F conversion tripped me up. Too much information! How do you usually mess up recipes?

Ottolenghi's Miso-Braised Cabbage

I am sharing this with Bookmarked Recipes, Credit Crunch Munch, Healthy Vegan Fridays and ExtraVeg.

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Lemon-Miso Macro Bowl with Miso-Braised Swiss Chard and Lemon Chickpea Dressing

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

Lemon-Miso Macro Bowl with Miso-Braised Swiss Chard and Lemon Chickpea Dressing

Sorry for the blurry photo. Temperatures are dropping and the days are getting longer. We seemed to have misplaced my tripod in our whirlwind of a maze home still being unpacked so I am working with what I can.

This was a delicious bowl of goodness. Brown rice at its base, with a side of lemony chickpea spread and a hefty helping of lemon-miso braised Swiss chard.

The dressing is more puckering than my typical hummus and uses lots of lemon juice instead of balsamic vinegar (which I used in my previous hummus dressing). I was almost worried it was too lemon-heavy but it was nicely balanced when added to the brown rice.

I was channeling my mustard-hummus rice bowl with roasted cauliflower and truthfully, I was not really thinking of macrobiotics originally. However with the touch of nori in the Swiss chard, it reminded me more of my previous macro bowl with the miso-tahini sauce.

I also ended up adding peanuts for a nice crunch, so feel free to add something similar.

The miso-braised greens was adapted from Plant-Powered for Life, quite an gem of a cookbook. The original recipe was Miso-Braised Collard Greens with Cashews, and you can tell I adapted it by swapping chard for collards and peanuts for the cashews. The cookbook is filled with healthy plant-based recipes, each attached to a healthy eating tip. This recipe was found under tip 7: Aim for at least six servings of veggies every day. The tips range from Make variety your motto to Remember fresh isn’t always best and Pay attention to heritage foods. With such variety of the tips, the resulting haphazardness of the order of the recipes is the unfortunate result and make this an unwieldly cookbook unless you sport an electronic copy. Otherwise, you have a good novella to skim through, picking up small tips to help eat a bit better.

Lemon-Miso Macro Bowl with Miso-Braised Swiss Chard and Lemon Chickpea Dressing

I am sharing this with Shaheen’s Eat Your Greens.

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Buffalo Hummus

Posted in Appetizers, Sides by janet @ the taste space on September 11, 2014

Buffalo Hummus

Allow me to be honest with you. I may have lost my cooking mojo.

I haven’t really been too interested in cooking lately. My life has slowed down a lot (physically, mainly) and my heart no no longer sings in the kitchen. One must still eat, so I am still cooking… although finding it a challenge to continue to blog consistently.

And then I made this hummus.  I knew I had to share it right away.

I am no stranger to strange hummus concoctions but this one was really good. Spiced with sriracha with a depthness from red peppers, I really liked it. It wasn’t too spicy (for me!) so feel free to add more sriracha for your palate. I found this had a taste reminiscent of cheese but without any nooch, I think it was from the red pepper paste. This was nice and silky straight from the food processor. Sadly, it stiffened slightly as leftovers so either eat it all at once or add some more liquid as needed.

Buffalo Hummus

I am sharing this with My Legume Love Affair hosted by Valli and Bookmarked Recipes.

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Lemon-Cilantro Broccoli and Chickpea Salad

Posted in Salads by janet @ the taste space on September 9, 2014

Lemon-Cilantro Broccoli and Chickpea Salad

One of my more popular salads is my spin on Whole Foods’ Detox Salad. I used lime and cilantro to complement the riced vegetables. I named mine “Broccoli and Cauliflower Salad with Lime and Cilantro” because I cringe when I hear the name “Detox Salad”.

In general, I always assumed that the enzyme myth was in fact, just a myth….. until I saw this video. (That long pause is Dr Gregor’s hallmark, at least in my mind).

Lemon-Cilantro Broccoli and Chickpea Salad

In this other video, De Gregor highlights the presence of sulforaphane in broccoli which enhances liver enzymes, as the most potent natural phase 2 enzyme-inducer. However, since sulforaphane is only created when two components interact, until you crush the raw cells (ie, with chewing or chopping), you miss out on sulforaphane. He later mentions that this needs to be done prior to cooking broccoli. Yes, the “enzyme myth” is true. Cooking is not as good for the broccoli’s sulforaphane levels.

But who likes raw broccoli?

Lemon-Cilantro Broccoli and Chickpea Salad
(Other than my Mom..)

To get the best of both worlds, a fun solution would be to chop your broccoli, wait a bit for the enzymes to work and then cook it.

And yes, this was my round-about introduction to this lemon-cilantro chickpea salad with almost riced broccoli, which I actually steamed for a gentler taste. Although, you are completely free to try this with raw broccoli rice, too. The lemon juice would make it tender, too, with time.

Poll time. Raw or cooked broccoli: which do you prefer? :)

Lemon-Cilantro Broccoli and Chickpea Salad

I am sharing this with Souper Sundays, No Croutons Required and Bookmarked Recipes.

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

Posted in Mains (Vegetarian) by janet @ the taste space on August 23, 2014

So, it is late August. We moved back to Toronto at the beginning of August. Our stuff from Houston arrived, and our stuff we squirrelled away in my brother’s basement will be arriving this weekend. Unfortunately, one key link remains broken: the internet. We have been waiting for our internet to be installed for 3 weeks now.

I have internet through my cellphone but otherwise, our tap into the internet is dry. As such, I am *still* relying on oldie-but-goodie recipes I photographed earlier, lurking in my drafts, waiting for the right moment to share.

This was a delicious nut pate I made when I had access to fresh herbs in my garden. While I am not a fan of raw pates, I will concede that I wasn’t trying to make a pate with this meal. That is what happens when you over-process nut meat! I was aiming for nut-based Italian sausage crumbles, but with a few too many whirls with the food processor, it turned into a delicious, chunky spread instead.

This is no bland pate, though. First of all, I wanted to lighten up the nut meat by adding some mushrooms.  I used oyster mushrooms because they have a very mild flavour and I dare say you couldn’t taste them anyhow. I pulsed the nuts (pecans and Brazil nuts) with a handful of fresh herbs: rosemary, basil, thyme and sage. It was the last-minute addition of sun-dried tomatoes that added not only a great burst of flavour, but also turned my sausage crumbles into a pate.

There are countless ways to enjoy this spread and I originally ate it solo, stuffed into a bell pepper. For leftovers, I smeared it into a collard wrap topped with assorted spiralized or thinly sliced vegetables (zucchini, beet, carrot, cabbage) and a beautiful sprout garnish. I almost didn’t photograph the haphazard (leftover) collard wraps, but Rob urged me to reconsider. They were definitely pretty, too, and mighty tasty.

Enjoy!

I am sharing this with Shaheen’s Mellow Yellow challenge, Virtual Vegan Linky Potluck and Simple and In Season.

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Quinoa Protein Bowl & Healthy Lunch Box Ideas

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

Gena's Quinoa Protein Bowl

Lately my meals have been a lot of random foods. I am holding out. I knew I had some staples waiting to be unpacked but quickly replenished my perishable staples (tahini, peanut butter, maple syrup, etc). As such, the last few weeks have had me cooking without spices, relying on strong-flavoured ingredients and let’s be honest, I bought some pre-made soups and added some beans to make it a complete meal.

I promise to share some of my fun meals once my home is back to normal. Until then, I will continue to unearth some oldies-but-goodies from my backlog. I chose to share this one because it is actually pretty similar to what I am eating these days: cooked quinoa, random vegetables, beans, topped with a creamy sauce.

Please head over to Sunny’s site for the recipe for the Quinoa Protein Bowl (35g protein/serving) which I am sharing for her (gluten-free and dairy-free) Healthy Lunchbox Ideas 2014.

What is your template for healthy lunches?

Gena's Quinoa Protein BowlI am sharing this with the Virtual Vegan Linky Potluck.

Classic Cheesy Kale Chips & Choosing Raw Cookbook Review+Giveaway

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

Classic Cheesy Kale Chips (Choosing Raw)

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

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

Choosing Raw Cookbook Review

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

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

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

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

Choosing Raw Cookbook Review

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

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

Classic Cheesy Kale Chips (Choosing Raw)

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

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

Classic Cheesy Kale Chips (Choosing Raw)

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

Other recipes from Choosing Raw shared elsewhere:

Green Herb Dressing

Asparagus Quinoa Sushi Rolls

Zucchini Pasta with Quinoa Meatballs

Raw Carrot Falafels

Hemp Seed Tabouli with Yellow Tomatoes and Mint

Curried Chickpea and Carrot Salad

Zucchini Pasta with Mango, Avocado and Black Bean Salsa

Raw or Cooked Ratatouille

Easy Lentil, Sweet Potato & Coconut Curry

Heat-Free Lentil and Walnut Tacos

Raw Corn Salsa

Sunflower Seed Pate

Quinoa Breakfast Pudding

Avocado Black Bean Breakfast Scramble

Raw Bircher Muesli

Raw Cashew Banana Yogurt

Blueberry Ginger Ice Cream

Burnt Sugar Coconut Ice Cream

Coconutty for Chocolate Chip Cookies

Fig Bars

Raw Key Lime Pie
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Indian Chickpea and Spinach Curry (Chana Saag)

Posted in Mains (Vegetarian) by janet @ the taste space on May 23, 2014

It is all about the greens, lately.

After a week or so of salads and wraps, I turn the rest of my fresh greens into a soup, stew, or in this case curry.

I am sharing an Indian Chickpea and Spinach Curry (Chana Saag) at Laura’s blog, The Gluten-Free Treadmill. Please pop on over to check it out!

PS. And when I said I would be sharing another giveaway with you yesterday, I meant tomorrow. So stay tuned! ;)

Eccentric Caesar Salad & Straight From the Earth Review+Giveaway

Posted in Book Review, Favourites, Mains (Vegetarian), Salads by janet @ the taste space on May 22, 2014

Eccentric Caesar Salad

This post is a twofer.

First of all, I have a gift for all of you! A free Beyond Meat product – click here for your coupon.

I don’t tend to get too excited about mock meats (it is a bit processed for my liking), but was really curious after it was selected as the “real chicken” on the Today’s Show. Some things are easier to find in the United States, so with a coupon for a free product (see above), how could we refuse? Beyond Meat isn’t new, but it was new to me and definitely uncannily similar to chicken, complete with the grill marks. You buy it frozen and just need to defrost it prior to serving. Thus, it was super easy to make and great source of protein.

Eccentric Caesar Salad + Straight From the Earth review +giveaway

Now for the book review, as advertised, with an eccentric Caesar salad. Eccentric because it is no standard Caesar. I mean, it is a vegan version of a decidedly un-vegan salad but the twist comes from the nutritional yeast and curry powder in the dressing and the mishmash of additional ingredients. The cashew-based dressing was simply delicious, aka awesome sauce. Paired with the fresh lettuce, buttery avocado, briny capers and hemp seeds, it was a superfood-packed salad. (And by superfoods, I mean super tasting foods!) Instead of the herby croutons, I wanted this to be a complete meal and thus added the chicken-less strips overtop. The strips look a bit too perfectly rectangular but they tasted great.

Eccentric Caesar Salad + Straight From the Earth review +giveaway

The recipe comes from Straight from the Earth, by mother and daughter team Myra and Marea Goodman of Earthbound Farm fame. Neither one is vegan but have created a gorgeous cookbook filled with tantalizing recipes. There is something for everyone between the two cooks. I found myself naturally gravitating to Marea’s recipes, who learned her vegan culinary tricks while living and cooking for fellow vegans in a co-op while at college. Her mother’s tastes are more classical. As an example, Marea has a recipe for chipotle-lime Brazil nuts and Myra has a recipe for double-roasted maple-spiced hazelnuts. OK, OK, both sound delicious. Lots of delicious recipes, including a nut-free crispy baked kale chips with nutritional yeast and shiitake mushroom, water chestnut and tofu lettuce cups.

Eccentric Caesar Salad + Straight From the Earth review +giveaway

Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the continental United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think of mock meats. The winner will be selected at random on June 8, 2014. Good luck!

Other recipes from Straight from the Earth spotted elsewhere:

Raspberry Salad with Baby Greens and Raspberry-Golden Balsamic Vinaigrette

Wheat Berry, Baby Kale, Grape and Orange Salad

Heart of Palm, Grapefruit and Avocado Salad

Cabbage and Carrot Crunch Salad with Agave-Dijon Vinaigrette

Thai Fresh Spring Rolls with Peanut Dipping Sauce

Teriyaki Tofu Broccolette on Wild Rice

Barley, Quinoa, and Cannellini Bean Loaf (or Burgers)

Whole Wheat Biscuits

Blackberry Bran Muffins

Sesame, Orange, and Hazelnut Cookies

Banana Coconut Cake

Note: I was given a copy of the cookbook from the publisher.  I was under no obligation to share a review. The opinions expressed are entirely my own.

PS. I am sharing this with Souper Sundays.

PPS. Stayed tuned because tomorrow I have another giveaway! (more…)

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

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

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

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

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

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

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

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

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

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

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

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

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Raw Dolmas with a Cilantro-Tahini Sauce

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on March 18, 2014


Did you know March is
National Nutrition Month? While I celebrate proper nutrition every day (ok, 3 times a week here), I was encouraged by Erika to join Houston’s VegOut! challenge to eat 30 different vegetables in 30 days.

Thirty different vegetables in thirty days? Even as a veggie-loving gal, that’s a pretty huge feat. Look at my sidebar. I have favourites. Barring onions, my top ten are: garlic (227 recipes, and I don’t even tag all my garlic), tomato (139 recipes), ginger (121 recipes), carrot (110 recipes), red bell pepper (82 recipes), spinach (64 recipes), mushroom (50 recipes), kale (44 recipes), zucchini (44 recipes) and broccoli (36 recipes).


Erika
 may have won the first challenge with her black bean and veggie burgers (with 15 vegetables!) but I thought I’d try my best with their second challenge: my best jicama dish.

No stranger to jicama, I have enjoyed mostly in Mexican-inspired dishes: a raw burrito and as a cranberry-jicama salsa. This time, I decided to switch avenues and was inspired by Middle Eastern flavours. Packed with vegetables (7 if you include olives, but I think they are technically fruits), these are a fun twist on dolmas, stuffed grape leaves.


Instead of cooked rice, the jicama is riced into small pieces. Jicama is quite moist, so it needs a thorough drying before being incorporated with the cucumber, olives, and sun-dried tomatoes. If you don’t have jicama, cauliflower would work, too. Dill and mint were used for the filling and cilantro for the green tahini dipping sauce. With all the fresh ingredients, the flavours really popped.

This was also the first time I tried grape leaves raw. I mean, without steaming them first. Steaming makes them more tender and less salty, but this was a quick and easy way to enjoy them.

Do you think you could eat 30 different vegetables in 30 days? How do you like to eat jicama?


PS. This is my submission to Raw Food Thursdays and to VegOut Jicama: #vegoutjicama #vegoutrfs

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Indian-Inspired Roasted Cauliflower with Almonds and Lemon

Posted in Sides by janet @ the taste space on February 27, 2014

Indian-Inspired Roasted Cauliflower with Almonds and Lemon
Do you pay attention to the predicted food trends? Vaishali’s post about  tapping into google trends sent my head spinning.

I pay more attention to the trends in my own kitchen. 2011 was year of the bean, but we all know that never stopped. 2012 was probably the year of curry, and that hasn’t let up, either. 2013 definitely focused on quick and easy meals and potluck-friendly foods. If I had to pick an ingredient of choice from last year, it was probably kimchi. It lends to quick and easy meals by offering a lot of flavour!

I can not claim that any of these are mainstream trends. Nor do I really care. One trend I am enjoying, though, is the “Cauliflower is the New Kale” bandwagon. Cauliflower is very versatile and I feel like I am being inundated with all.things.cauliflower (so many pins!).

Continuing with my simple recipes (2013 trend), Indian-spiced (2012 curry trend) with this year’s cauliflower love, I present to you a fun cauliflower side dish. It actually reminds me of the dish I learned to love cauliflower (and convinced my parents as well!): Roasted Cauliflower with Dukkah. However, this recipe is a bit different in that you pre-cook your cauliflower (steam it, boil it, your choice), and sear it with freshly toasted cumin and coriander with almonds. Only then do you roast it. Because you have partially cooked it already, you don’t have to worry about burning your spices. The final cauliflower is a mix of textures from the crumbly almonds and coarsely ground spices. Finish it with a squirt of lemon juice and you have a well-balanced vegetable side. Just be careful not to eat the whole recipe at once.

What do you think about food trends? Happy to see cauliflower in the spotlight?

Indian-Inspired Roasted Cauliflower with Almonds and Lemon

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

PS. The winner for No Meat Athlete is Dilek.

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Lemon-Mustard Glazed Carrots and Chickpeas (aka Yassa Chickpeas)

Posted in Mains (Vegetarian) by janet @ the taste space on January 30, 2014

Yassa Chickpeas

Based on my review of vegan nutrition books, you can tell why I always try to eat a lot of beans. So much so, that when I travel and people want to know what I eat, I tell them that something as simple as vegetables and a can of chickpeas would suffice. My family is actually really good about making sure there is food for me, but I still have fun cooking in the kitchen while travelling.

Yassa Chickpeas

During our trip back home during the holidays, not only did I make a delicious dark chocolate peanut butter pie (delicious, definitely check it out), but I made this dish a few times. Basically, it is a simple dish of mustard/lemon-glazed root vegetables and chickpeas but I experimented each time I made it. While I could count on everyone having mustard available, every time was a bit different depending on what was in the kitchen. I learned that this is definitely better with garlic, tamari/soy sauce is preferred and while this is nice with carrots, the addition of parsnip is a fun twist. This is a great comforting dish for anyone looking to warm their kitchen with your oven. ;)

What did you think of the nutritional recommendations from the review? Do you feel like you eat enough of the different areas?

Yassa Chickpeas

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

PS. The winners for the nutrition books are: Rachel with Vegan For Her and Moo with Becoming Vegan Express. Congratulations!

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Vegan Cheesy Chickpea Dip with Coconut Bacon

Posted in Appetizers, Favourites by janet @ the taste space on January 25, 2014

Vegan Cheddar Bacon Dip

I tried a little bit harder with this dip.

You had great suggestions for sprucing up my Mexican Black Bean Dip. It was all about the garnishes: salsa, chopped tomatoes, cilantro, and tortillas were all great ideas.

This time I topped the dip with coconut bacon. (I will tell you about the delicious dip in a moment, but first: COCONUT BACON). This was not my first encounter with coconut bacon. I have tried it in many different iterations: lovingly inside a BLT at Aux Vivres, as a snack I brought to Burning Man courtesy of Phoney Baloney, and even a slippery, thick raw coconut bacon made from fresh coconut inside The Naked Sprout‘s BLT.

While I have made raw eggplant bacon before, coconut bacon had been on my hitlist for awhile. I even captured a picture of their ingredient list when I was at Aux Vivres. Definitely one of the benefits of them selling items to go. However, instead of using their ingredient list, I ran with Julie’s recommendation to add smoked paprika to the recipes floating around the web. It worked for the raw eggplant bacon so I was quickly sold on her smoked paprika pitch. It did not disappoint and I liked it better than anything else I had tried. The fact that it made so much is great because we are going to enjoy this for awhile.

Coconut Bacon

But don’t let me distract you from this dip. A cheesy chickpea spread with smoky undertones, it was a fun salty snack I served at our tamalada. We had some delicious chips that needed a dip and this was a great choice. Everyone approved and Rob is adamant about bringing it back into our dip repertoire. I won’t stop him.. and to give him due credit, I only crafted the recipes, Rob executed them with finesse… and then I cobbled together some photographs. :)

With the Superbowl, Academy Awards and the Olympics on the horizon, this may be the dip-friendly part of the year. If you would like other delicious dips, consider these, too:

Green Velvet Guacamole (aka Guacamame or Edamame Guacamole)

Edamame Miso Dip

Raw Zucchini Hummus

Ginger Lime Wasabi Edamame Hummus

Rosemary Pistachio Hummus

Hillbilly Hummus (Black Eyed Pea and Peanut Butter Hummus)

Mexican Black Bean Dip

Coconut Bacon

This is my submission to this month’s Four Seasons Food Challenge, this month’s Cheese Please, this month’s Spice Trail for paprika, and to this month’s Bookmarked Recipes.

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Lentil & Cauliflower Tacos with Fresh Tomato Oregano Salsa

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on January 2, 2014

Lentil & Cauliflower Tacos with Fresh Tomato Oregano Salsa

Or rather, How I Spent My New Year’s Eve.

I loved your comments after I admitted I likely would not be able to stay up to see New Year’s Eve fireworks. You guys are the best.

What did I end up doing?

1. Working late. Not by choice, I swear. I usually take 2 weeks off for holidays, but hospitals can be super busy during the holidays. I don’t know whether this is worse in American, as people are eager to use the most of their insurance dollars before they need to pay their next deductible. At a cancer hospital, I would hope that finances would not keep people away from seeking treatment, but I try not to jump into those kinds of politics. PS. Did you catch last year’s article in the Times about American medical bills?

2. Chatting with my neighbour. Let it be known that Texans are super friendly. Since my neighbour is also a Canadian transplant, I appreciate his perspectives. He told me not to be alarmed that night. If I tuned in closely, I may hear gunshots at midnight (celebratory gunfire), to ring in the new year. Not that my neighbours would be shooting their guns (according to him, 3 of my other neighbours harbour guns), rather the noise may echo from outside Houston. While I originally planned to go to bed like normal, that convinced me to try to stay awake until midnight.

3. Travelled through chocolate.  With the best intentions of staying awake, Rob and I feasted on some chocolate. Our friend gifted us a chocolate passport, which small bars of dark chocolate from around the world. We travelled to Ecuador that night, and it was delicious.

4. Cozied up to Netflix. After stumbling upon a list of movies soon-to-be discontinued on Netflix, I jumped at the last chance to watch a long-time bookmarked but never-watched Requiem for a Dream. Excellent. (And true to the list, no longer available on Netflix). But it wasn’t midnight yet. Bringing out the kids in us, we watched Pingu episodes. They were hilarious, especially Pingu’s Lavatory Story (watch it! it is only 5 minutes!). Sadly, while it was only 10:30pm, my eyes were heavy and I could not stay awake.

So, I missed my chance to hear possible celebratory gunfire (still illegal in Texas, mind you).. and I need corroboratory evidence from my local readers. Is it true? My neighbour said he heard 4-5 shots at midnight.

Despite my lack of collard greens for my New Year’s Day black eyed peas, I ended up eating tacos on New Year’s Day. Not these ones, mind you (cleaning out the blog backlog!), but I will tell you more about that in due time. Ever since going to Mexico City, I have been smitten by tacos. The fresh corn tortillas blew my mind and I am working on finding a suitable replacement. Until then, fresh collards will have to suffice. A bit non-traditional, these lentil-based tacos were delicious. I had been meaning to make them for a while, especially after Johanna had success with them, too. Cauliflower is riced and added to up the hidden veggie content.  Leanne cautions against baking mashed beans and cauliflower, but this was delicious. It is all about the spices. With a nod to my delicious Ancho lentil tacos, I added copious amounts of Ancho chile powder. I topped it with a simple tomato-oregano salsa, a variation from the cilantro-based tomato salsa from my raw tacos.

I know I promised the top reader recipes from 2013 today, but stayed for it tomorrow, instead.

How did you enjoy your New Year’s Eve/Day festivities?

Lentil & Cauliflower Tacos with Fresh Tomato Oregano Salsa

This is my submission to this month’s Cooking with Herbs, this month’s Extra Veg and to this month’s Feel Good Food for Tasty and Inexpensive.

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