the taste space

Cheater Tlacoyos with Nopales (Cactus)

Posted in Mains (Vegetarian) by Janet M on April 15, 2014

Cheater Tlacoyos topped with Nopales (Cactus)

There is long-distance cycling and then there’s long-distance cycling over hills.

We’ve heard the cycling routes around Austin are hilly but not entirely sure how it compares to Ontario. Houston, is fairly flat, so I haven’t been doing many hills, unless it is an overpass over a highway. I stumbled upon Lori’s recap of last year’s Shiner GASP.  She wrote:

This course was going to be challenging because of the sheer number of inclines and hills (Esmeralda said she stopped counting at 23 last year), and the wind that it was famous for.  I had hoped that with the front it would be a tail wind, but at mile 30 the wind shifted and was either a head wind or cross wind. Oh well, it was nice to dream.

With a month away from our own hilly 100-mile adventure, it instilled a fear of hills. So, this weekend, we sought out something to climb.

Earlier this year, we were planning to do the “Bike Through the Forest and Hills” 80-km ride in Coldspring, Texas. We had already registered and picked up our packages (the first ones, at that, bib numbers 1 and 2). It was scheduled right after I sprained both knees, so understandably, we didn’t go. However, with such a descriptive name, we figured it would be a hilly ride. Rob saved the course maps, though. He ended up modifying the route so that we had a 50 km loop. The original ride had you return in the opposite direction, but we just repeated the same loop once we were familiar with the course.

The 100-km ride wasn’t the hard part. It was the hills! After 8 minutes, I wasn’t sure I was up for this many hills. Rob clocked an incline that lasted 3 km. The worst part, though, was the wind. Wind + hills = a definite challenge. A strong wind with a loopy course meant the wind was, sadly, only helping us 25% of the time. In any case, we were positively pooped after our “short” 100-km ride.

We ended up stopping off at our favourite Mexican grocer on the way home: Mi Tienda. It reminds us of our trip to Mexico City, with lots of fun food, loud music and random decor. We treated ourselves to fresh guanabana juice and a mix of celery-pineapple-cactus juices. If you have never tried guanabana, I highly recommend it. We fell in love with it in Colombia. We also had some fresh (and warm- this is KEY) churros. After our bellies were content, I scurried back in for our weekly grocery expedition.

I try am trying to balance emptying my pantry along with trying everything that I can while in Texas/America. This time, I bought some cactus (aka nopales). You can find it fresh as a giant paddle or pre-chopped with the spikes removed. I gather you can also find it brined in jars or cans. In any case, I first tried it while in Mexico City. Cooked simply, it was a vegetable side or topping. One of the dishes I had it with was as tlacoyo from a street vendor: a blue corn masa dough that she stuffed with refried beans and topped with a nopales salsa. was I really liked it: the texture of a bell pepper with the taste of a green bean.

In truth, Rob and I were too zonked to do any cooking when we returned post-ride and post-Mi Tienda. We went out for tacos. The following day, we did another cycling jaunt. Not too long, and all flat, we were still battling the wind and the possibility of rain. However, the shorter ride meant I had enough energy to tend to errands and do some cooking.

I simply ran with the idea of tlacoyo. It is more like a cheese-less quesadilla. We had fresh corn tortillas so I used that instead of the masa dough. I already have a favourite (unfried) refried bean recipe. The problem was the cactus. I wasn’t entirely sure how to cook it, but I eventually decided to boil it first, then saute it with some leftover roasted onions. It may not have been authentic at all, but we enjoyed it nonetheless.

Have you ever tried nopales/cactus? What are your favourite recipes?

Cheater Tlacoyos topped with Nopales (Cactus)

I am sharing this with the Spice Trail, My Legume Love Affair (managed by Lisa and previously Susan), Four Seasons Food, and Simple and In Season(more…)

Asparagus and Edamame Salad with Lime-Miso Dressing

Posted in Mains (Vegetarian), Salads by Janet M on April 1, 2014

Asparagus and Edamame Salad with Lime-Miso Dressing With my meals revolving around plant-based whole foods, my mom has referred to my choice as being a vegan on steroids. While I have relaxed slightly, I still try my hardest to cater to others who may have dietary restrictions, for whatever reason. I have a friend with a sulphite allergy, family members with celiac disease and a coconut-hating mom. I was honoured when Ricki approached me to guest post on her blog. I have been reading it for years and enjoyed many of her creations (hemp brownies, the best vegan cheesecake, warm chickpea and artichoke salad and cocoa mint nibbles). All the while knowing she follows an anti-candida diet but never really knowing what it entailed. Imagine my surprise when Ricki told me how simple it really was: vegan, gluten-free meals without mushrooms, peanuts, pistachios, yeast and only low glycemic sweeteners. Without fail, I only then notice how all my recent recipes I wanted to share weren’t suitable: a mushroom-walnut pate,  veggie spring rolls with a peanut sauce, vegetable noodle salad with peanuts, the banana in my acai bowl or the maple syrup in my salad dressing. Then I started to second guess myself, is miso ok? What about almonds? Ricki’s upcoming cookbook will help delineate this, along with new mouth-watering recipes and I cannot wait to read it. Asparagus and Edamame Salad with Lime-Miso Dressing Until then, I decided to share what I know best: a hearty salad. ACD-friendly. I crafted a fun twist with spring’s new bounty of asparagus. I paired it with edamame for some additional protein and toasted almonds for crunch and drizzled it with a miso-lime vinaigrette. Jump over to her blog to check out the recipe here. Asparagus and Edamame Salad with Lime-Miso Dressing

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Black Bean Soup with Roasted Red Peppers, Lime and Cilantro

Posted in Favourites, Soups by Janet M on February 20, 2014

Mexican Black Bean Soup with Roasted Red Peppers, Lime and Cilantro

First of all, you guys are awesome. You guys are word wizards! I love it!
(And yes, I realize there is a selection bias based on who chooses to write a comment, but still…)

Second of all, did you catch the recent posts all about beans? Like “5 Reasons You Shouldn’t Avoid Eating Beans” on Breaking Muscle?  Or Ginny’s recent post on The Vegan RD called “Plant Protein: Why Vegans Need Beans“?  Both are very well done posts about beans.  Bucking the paleo trend, Jeff points out common (or quite uncommon) misconceptions about beans and why you should be eating them. Ginny makes a great case why beans are the best source of protein that is relevant for vegans and non-vegans alike.

You know it. Beans are my fuel, too. Oftentimes, I get stuck in the land of chickpeas and lentils when there are actually a lot more beans out there. With the Mexican slant in Houston, I have been gobbling up black beans with much gusto as of late. Mexican black bean dip, black bean tostadas, Mexican zucchini lasagna, black bean and sweet potato tamales and even black bean tortilla soup. And here we go with another Mexican-inspired black bean soup.

This is an absolutely delicious soup. However, there is an asterisk. It tastes good because you coax all the goodness out of each ingredient individually. Translation: it is a bit labour-intensive but so worth it.

Caramelize your onions and carrots. Roast your red bell pepper. Make your own Ancho chile puree. Freshly toast your cumin seeds. If you have the time, prepare your beans from scratch. Squirt on some lime juice and scatter cilantro throughout. Yeah.

Take the time to tend to this soup and you will not be disappointed. In fact, I recommend you double the recipe so that you can freeze your bounty.

Want to take the short cuts? I am sure this will still be a delicious soup: soften your onion and carrot with the red pepper, throw in your pre-cooked/canned beans, swap Ancho chile powder for the puree, forego the cumin toasting. It can all be done and will still be delicious.

Here’s to more more beans! :)

Mexican Black Bean Soup with Roasted Red Peppers, Lime and Cilantro

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

South of the Border Tortilla Soup (& No Meat Athlete Review+Giveaway)

Posted in Book Review, Mains (Vegetarian) by Janet M on February 11, 2014

South of the Border Tortilla Soup

With Olympic fever set anew, I felt a tad guilty sitting on my latest find. Perhaps you have already heard about it? Matt’s book, No Meat Athlete: part nutrition advice for athletes, part vegan transition guide, and part cookbook. Matt freely admits he is your typical average guy. No Olympian-in-training, but through his quest to qualify and run the Boston Marathon, he picked up the vegan bug and pushed himself to the next level.

I am certainly no runner. Cycling is my sport of choice. However, his story echoes my own. While learning to best prepare my (formerly?) non-athletic self to cycle a double imperial century ride (361 km/224 mi), I discovered the benefits of vegan foods. I fell hard for the advantages of regular exercise (no pun intended on my knees). At the time, I cobbled together bits and pieces of my culinary and cycling journey through books mainly by Brendan Brazier with a shout-out for women’s cycling guides.

At the time, veganism was not mainstream (and is still not popular – only 2% call themselves vegan in the US) which makes this book perfect. This guide is perfect for the beginner: the beginner to vegan eats, the beginner to fuelling yourself as an athlete and the beginner to running (or any endurance sport).  Pick any of the three and you will glean something from Matt’s quest to inform himself to conquer his athletic goals. This is not to say that if you have any experience in any of these areas you will not gain more information, you might, or it may remind you to try new things, inspire you to run a marathon, or simply eat good food.

His advice for athletes are pertinent for most cardio-intensive sports (like cycling), although he has specific advice for a beginner who wants to learn how to run. The best part is that Matt shares his favourite recipes to fuel you, too.

All of Matt’s recipes are catered to optimal nutrition. Fast, healthy and tasty. Approachable dinner meals like Variations on Beans and Rice (I really liked his Mexican version) and desserts like black bean brownies. He also offers blueprints for creating your own culinary masterpieces: The Perfect Smoothie Formula, Your Own Energy Bar Recipe, or The Incredible Veggie Burger Formula. For the athletes, there are sport-specific recipes like chia fresca, homemade energy gels and homemade sports drink.

Nutrition aside, it must taste good, too, and these do not disappoint.

South of the Border Tortilla Soup

was not joking about eating tacos for breakfast, lunch and dinner. After the tacos were no longer fresh, no longer as soft as a baby’s bum, I resorted to Matt’s recipe: South of the Border Tortilla Soup. Not your typical tortilla soup topped with tortillas, rather the tortillas are blended INSIDE your soup. Before I found corn tortillas in Houston, I considered substituting masa harina/masa arepa, but now I had no excuse. Make thee some Mexican-inspired soup.

Black beans, corn, green chiles, tomatoes, cumin and corn tortillas. All in one soup. Topped with avocado and cilantro. It reminded me of a grown-up version of one of my favourite soups from university: stupid easy black bean and salsa soup. I tried to stay as true to Matt’s recipe for reviewing purposes but his suggestion to pan-fry the tortillas did not work so easily for me. Baking them might actually be easier which is what I shared in the following recipe. In any case, a big pot of delicious soup. For athletes and non-athletes alike.

South of the Border Tortilla Soup
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States, Canada or the United Kingdom (YES!). To be entered, please leave a comment here, telling me what kind of exercise you enjoy or your favourite recipe you have tried (or want to try) from Matt’s website No Meat Athlete. I will randomly select a winner on February 22, 2014. Good luck!

Other recipes from No Meat Athlete shared online:

Buffalo Hummus

Chickpea Protein Burgers

Momo Granola Bars

Chocolate Protein Quinoa Bars

The Perfect Smoothie Formula

PS. This is my submission to this week’s Souper Sundays, and to this month’s  My Legume Love Affair, Anyone Can Cook Vegetarian Food and No Waste Food Challenge. (more…)

Mexican Black Bean Dip

Posted in Appetizers by Janet M on January 21, 2014

Mexican Black Bean Dip

Yesterday was Martin Luther Kind Jr. Day. A new-to-us statutory holiday, we celebrated by attending America’s third largest parade. Third behind the Rose Parade and The Macy’s Day Parade. Yes, Houston’s Martin Luther King Jr Parade highlighted marching bands, parade floats, antique cars (and horses!) and attracted an estimated 300,000 spectators. And it was happening a few blocks from my home. So we went. I can’t say I have been to many other parades (other than the Santa Claus Parade) and this was a real treat.

There are a few things on my American bucket list. A few fun things (like Burning Man and visiting National Parks), and then some that others think we should experience to fully appreciate the American culture. Like attend a football game. If you think hockey is big in Canada, football is even bigger in the US. Like huge. I mean, like HUGE. Our neighbour invited us to watch a football game with him but timing never seemed to work out. When I finally approached him again, the Texans had already wrapped up a year that was not their best.  I don’t think they even made the playoffs. In any case, I will have to scurry about to find an invitation to a Superbowl party instead. It sounds more up my alley… game day food, no?

Not that I have ever been to a sport watching party before.. with game food. I imagine there would a lot a of nibblers and popcorn… and chips. While I am not sure how I could make this delicious bowl of black beans whipped into a dip look much better (perhaps a garnish or two.. and some colourful veggies for the photo.. or inside a pretty kale wrap), I am sharing it because it was delightful. A spin on hummus, but with nearly everything replaced: black beans instead of chickpeas, pumpkin seeds instead of sesame seeds, lime instead of lemon, and the icing on top: instead of garlic we used fire roasted green chiles. Fire roasted green chiles are much easier to find in the US, whereas I don’t think I ever noticed them in Canada. I have really taken a liking to them since they aren’t that spicy, either. In this dip, they were a perfect foil for the otherwise ugly dip. Eat it with some crackers or vegetables.. and get your leguminous protein fix. :)

Do you like football? Are you excited for the Superbowl? What will you be serving for game day?
(To be fair, I rarely even paid attention to the hockey games while in Canada, either)

Mexican Black Bean Dip

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Kabocha Squash, Coconut & Lentil Soup

Posted in Favourites, Mains (Vegetarian), Soups by Janet M on January 14, 2014

Winter Squash, Coconut & Lentil Soup

I spoke too soon. It was cold but now it is warm.

Houston felt the “Polar Vortex“. The “Arctic Invasion” that froze Niagara Falls (!!) (on the American side) brought Houston to lows a bit below freezing. With the 90% humidity, -4ºC was quite chilly but nothing compared to what the rest of the country was feeling. But this weekend, the humidity and chills disappeared. It was a balmy 26ºC with (only!) 25% humidity and Rob and I celebrated by wearing shorts, visiting the beach and kayaking in the Galveston area bay. Yeah, it was summer once again.

Winter Squash, Coconut & Lentil Soup

People at work wonder why I am so happy, but even small victories like this make my heart sing. Every time I cycle to work, I am ecstatic. Instead of hurricanes, Houston was hit by a drought this year.  I have cycled to work every day, safe 3 days so far in the past 6 months. Snow, ice and rain will keep me off my bike, not cold weather alone.

Soups like this also make my tummy sing. It is filled with all great things: red lentils as a solid base, kabocha squash and coconut milk for a creamy backdrop, spiced with ginger and chile flakes, tempered by tamarind and lime juice with a lemongrass twist. The flavours meld perfectly and this is a soup that will definitely warm you up during a cold front.

Winter Squash, Coconut & Lentil Soup

Were you hit by the cold? I heard the vortex may return again. I am thinking warm thoughts for you.

If you like this soup, you may also enjoy these:

Butternut Squash and Coconut Indian Stew

Plantains and Cabbage with Split Peas

Thai Sweet Potato and Kabocha Squash Stew

Winter Squash, Coconut & Lentil Soup

This is my submission to Deb for this week’s Souper Sundays and to this month’s Bookmarked Recipes.

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Parsnip Rice Sushi with Sweet Tamarind Dipping Sauce & Cookbook Giveaway!

Posted in Appetizers, Book Review by Janet M on January 11, 2014

Parsnip Rice Sushi with Sweet Tamarind Dipping Sauce

I have been very fortunate to grow up in an environment where brains were valued over beauty. None of my friends were ever on diets. If I made New Year’s Resolutions (I doubt I did; my last decade has been more of a daily self-evaluation), they were short-lived vow to be nicer to my brother. My mother (and brother) may not believe me.

It was only after I started reading food blogs, did I encounter the dizzying world of detoxes, cleanses and diets. Not that I have ever condoned detoxes. Barring liver disease or overdoses, our liver does a great job “detoxifying” our body every.single.day. Imagine my surprise when not one, but two of my friends in Houston told me they were eating 100% raw shortly after New Year’s, spurred by Kristina’s 21-Day Raw Challenge. I love the creativity that comes from cooking/uncooking/eating raw foods, but they complement my cooked vegan eats. Let’s be honest, even in Houston, winter is not the ideal time to go all raw.

Parsnip Rice Sushi with Sweet Tamarind Dipping Sauce

My friend hosted a potluck to kickstart her first day on her raw diet and this is what I brought to share. I used it as an opportunity to make something from a new cookbook, Balanced RawRaw sushi is easy to share at a party, so I tried the new recipe. I have made raw sushi before, and the recipes are quite similar, but I decided to share this version, too, mainly because Rob took some impromptu sushi rolling action shots. Using a placemat makes sushi rolling very easy. Parsnip rice is spiced with a bit of chile powder and filled with an assortment of vegetables.

Raw Parsnip Rice Sushi Demo

A note about the cookbook, though. The recipes are built around a 3-week vegan “cleanse” with a meal plan for every day. The recipes span both raw and cooked meals, but they seem to follow a low-fat 80/10/10 vegan diet. While Kristina is good about mentioning the need to eat enough calories, the meal plans in this book look woefully inadequate calorically. However, the recipes are interesting and would be a useful adjunct to whatever your typical eats may be. There are ideas for vegetables beyond salads. I use raw foods to enhance my vegan diet. It is a great way to eat more vegetables and fruits.

The publisher is letting me give a cookbook to one reader living in the United States, Canada and the United Kingdom (YES!). To be entered, please leave a comment here, telling me what you think about cleanses and detoxes. Have you done one? Are you doing one? I will randomly select a winner on January 20, 2014. Good luck!

Balanced Raw recipes elsewhere:

Blue Greens Smoothie

This is my submission to this month’s I Am Vegetarian – Hear Me Raw, and this week’s Raw Foods Thursdays.

PS. There is still time to enter my giveaway for Superfood Smoothies here.

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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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Indian-Spiced Mung Bean Stew

Posted in Mains (Vegetarian), Soups by Janet M on January 7, 2014

Mung Bean Casserole

While it may seem like I had a severe lack of down-time  over the holidays, I was able to catch up on a few things on my to-do list. I caught up on the links Rob routinely shares with me, watched my share of movies, read a few books and cooked up a few bookmarked recipes. In the spirit of clearing out a bit of blogging backlog, I thought you may enjoy my favourite finds, too… so here were my linkable highlights:

1. 38 Life Lessons Leo has Learned in 38 Years.Great list. An old post, but timely in the spirit of the New Year.

2. Batkid: More feel-good moments. My friend was The Penguin in this heist. You can read about his experience here.

3. 2013 World Press Photo Winners. I would scope out the travelling exhibit of jaw-dropping photography while in Toronto, but this year I savoured it online.

4. 2013 National Geographic Photo Competition Winners. Another fabulous collection of photographs can be savoured online. National Geographic rarely disappoints for awesome pictures, including this other favourite.

5. Time-Lapse Auroras Over Norway. Watch it. Love it. It brings me back to my vacation in Iceland.

6. The Happiest Facts of All Time. Very cute list.

7. Ten Words You’ve Probably Been Misusing. Not entirely accurate but I am guilty of a few misused words. ;)

Mung Bean Casserole

I have been gravitating to easier meals and have not been cooking up as many dried beans from scratch lately. One solution to this problem is to use quick-cooking no-soaking needed beans, like lentils, anasazi and mung beans. Yes, mung beans. I am back on the mung bean bandwagon with great results. Simmer the mung beans directly with an assortment of veggies (kabocha squash, tomato, bell pepper and spinach here) with simple Indian spices: cumin, fenugreek and turmeric. The kabocha squash and mung beans melt into a deliciously creamy stew. A thick and hearty stew, perfect for the winter.

Where have you been on the web recently?

Mung Bean Casserole

This is my submission to Deb for this week’s Souper Sundays and to this month’s Let’s Cook with Green Vegetables.

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Black Bean and Sweet Potato Stew & Cookbook Giveaway!

Posted in Book Review, Favourites, Mains (Vegetarian), Soups by Janet M on November 2, 2013

Black Bean and Sweet Potato Stew

Remember that time when I thought fall had arrived in Houston? The morning had a bit of a chill, despite daytime highs that were reminiscent of a typical Toronto summer’s day.

The extreme heat and humidity has somewhat abated, but without the change in the colour of the trees’ leaves, it still does not feel like fall. I continue to wear the same clothes I wore in the middle of the summer (aka short sleeves and shorts).

Although, I know the seasons are changing. The days are getting shorter. I can no longer photograph my dinner, after I return from work. Some days I am home earlier, but most days, I arrive home fairly late, after sunset. The sun is setting earlier, and earlier.

So after Rob made this absolutely delicious black bean soup, I knew I wanted to share it… but I had to photograph it before we finished it off. Instead of depriving Rob of his next dinner, I asked him to photograph it before he devoured the last serving.  I mean, there are a few perks of working from home, and photographing meals during daylight is definitely one of them.

Black Bean and Sweet Potato Stew

So… about this soup. Delicious! Loads of black beans and sweet potato chunks are simmered with cumin, oregano and allspice with a broth that is flavoured with red pepper paste (Rob’s creative substitute since we were all out of red bell peppers) and sun-dried tomatoes. Although the balsamic vinegar and lime juice make this special with the tang and acidity. The balsamic finish is definitely making a comeback in my kitchen, since it worked well with the white bean paprikash. Rob also opted to keep the black beans whole, instead of pureeing them. Thus, this was a bean stew instead of a bean soup.

While one might think I have a certain food photography style, it is truly a lazy affair. One camera and one lens. Photo from above and a few photos from the front. Easy, peasy and pretty fool-proof. As long as you can keep things in focus as you hover above the food. ;) Although the next photo shows you Rob’s signature in-your-face style:

Black Bean and Sweet Potato Stew

The inspiration for this soup came from Dreena’s latest ecookbook, Plant-Powered 15, filled with 15 whole-foods vegan recipes without any oil or gluten. I know I have a few readers who are no-oil vegans, so this would be perfect for you. Even if you are not eating oil-free (like me!), you will still enjoy the bright flavours. As I have said before, I really like Dreena’s recipes. In particular, we adore her Lemon Mediterranean Lentil SaladJerk ChickpeasThai Chickpea Almond CurryTomato Lentil Cumin and Dill Soup and Thai Coconut Corn Stew.

Dreena’s ebook spans breakfast, oil-free salad dressings, mains like vegan burgers and even a few desserts. With the help of Nicole, there are gorgeous photos of each recipe. Instead of misleading you, Dreena has allowed me to share Nicole’s photo of the soup:

Black Bean and Sweet Potato Soup

Dreena has already shared the recipe for Umami Almond, Quinoa, and Sundried Tomato Burgers, her cashew-based Wonder Spread and Sticky Almond Blondies as teasers for the cookbook. However, even more exciting is that she is graciously offering a copy of her ecookbook to two of my readers! Because this is an electronic version, it is open to anyone is the world! (Woohoo!) To be entered, please leave a comment here, telling me about your favourite Dreena recipe. If you haven’t made anything by Dreena yet, have a look through the table of contents of Plant-Powered 15 (or another one of her books/blog) and tell me what you want to cook the most. I will randomly select a winner on November 15, 2013. Good luck!

This is my submission to Deb for this week’s Souper Sundays, to this month’s No Waste Challenge for root vegetables and to this month’s My Legume Love Affair hosted by Denny.

Note: I purchased my own copy of Dreena’s cookbook.  I was under no obligation to share a review. The opinions expressed are entirely my own.

PS. The winner of the Isa Does It! giveaway is Josiane. I will be in contact with you.

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Pumpkin-Infused Refried Beans

Posted in Sides by Janet M on October 29, 2013

Pumpkin & Pinto Refried Beans

As the lone Canadian at work, I feel like an Ambassador.

I am constantly learning about Texas, and likewise I try to explain where I am coming from as well.

Yes, Canadians celebrate Thanksgiving two months before Americans. Toronto is colder than Houston, but not nearly as cold as Ottawa, let alone Edmonton. My friend who recently joined us in Houston came from Edmonton, where she explained she could take a cup of boiling water out in the water, and splash it out of her cup. By the time it would hit the ground, it would have frozen solid. Toronto is not that cold, although Hannah told me Toronto has already received its first snowfall of the year (which subsequently melted away).

Then there’s the upcoming Hallowe’en celebrations. Yes, Canadians celebrate Hallowe’en much the same as Americans: youngsters (young and old) get dressed up in costumes and in the evening, go door-to-door asking for candies. We just have to wear more clothes in Canada to keep warm.

Truth be told, I was a bit more curious whether trick-or-treating still took place in Houston. Houston seems quite unique to me, because at least in my neighbourhood, everyone has gates and fences around the front of their houses. It seems a tad intimidating and uninviting. Never mind the “Trespassers will be shot; Survivors will be shot again” sign our neighbours sport. Right next to a “Peace” sign, to boot.

In anticipation of Hallowe’en, this past weekend, Rob and I with a new friend cycled around our neighbourhood which is nicely decked out with Hallowe’en decorations. It really was a great bike ride, with good company. It was nice to have Rob back home!

And while this is no Hallowe’en treat I am sharing, it is a Hallowe’en coloured treat courtesy of the fall’s fine produce: the pumpkin. A spin on refried beans, in this dip, pumpkin is mashed with pinto beans and tomatoes and spiced with marjoram, smoked paprika, chili powder and lime juice. The pumpkin lent a nice sweetness to the dip which was countered by the lime. Not at all spicy so increase to your heat level. I ate this dip with crackers, corn chips and vegetables. Kathy also suggests using this as a nice burrito filling, too, but it didn’t last long enough for me to test it out. ;)

So, for those outside North America, how do you celebrate Hallowe’en?

Pumpkin & Pinto Refried Beans

This is my submission to this week’s Healthy Vegan Fridays, this month’s Let’s Cook with Pumpkins and this month’s Veggie of the Month. (more…)

Caribbean Soy Curled Sloppy Joes with Creamed Greens Wrap

Posted in Favourites, Mains (Vegetarian) by Janet M on October 10, 2013

Soy Curled Sloppy Joes with Creamed Spinach Wrap

Rob and I have been trading stories. He has been back in Canada for the last two weeks. He is hitting up all our old haunts, new joints (I knew he wouldn’t be able to resist the vegan boston creme donuts and other treats at Through Being Cool; he’s already tried the Toronto’s crookie (cookie-croissant hybrid) and scouting out Toronto’s cronut, too) and getting ready to spend time with his family for Thanksgiving. I am willing to bet most of my readers know Canadians celebrate Thanksgiving almost a month before the Americans, but if not, let there be no confusion. Canada’s Thanksgiving is on Monday. :)

This is a dish Rob made before he left. He is much better at tackling his recipe hit-list than I am. Possibly because it is shorter.  While in Bend, Oregon, we discovered a restaurant with delicious food. For me, I adored their tempeh reuben salad (recreating it is still on my hitlist!) and Rob was adamant about recreating the sloppy joe sandwich.

Soy Curled Sloppy Joes with Creamed Spinach Wrap

While I have made Sloppy Joes with TVP, which I served overtop roasted sweet potatoes, I shared Isa’s recipe with Rob. With the extra spices, I knew he would really like it. Rob really liked their sandwich because it was served with a brioche bun. He looked around a bit but wasn’t able to find something in Houston. That did not deter him.

I no longer remember what protein this resto used for their sloppy joe, but Isa’s called for seitan which we didn’t have. Instead, Rob experimented with another Portland find: soy curls. Soy curls totally deserve their high praise. Similar to TVP in that they are a dry soy product, they not as highly processed. Soy curls are made by cooking, then drying soybeans, whereas TVP has been processed to become defatted. Their fun shapes are akin to pulled meat. I bought a bunch in bulk while in Portland and wish there was a local supplier because I know we will use them up quickly.

In any case, Isa’s recipe did not disappoint. She called it jerk-spiced sloppy joes, but the flavours were more muted. When I think of jerk, I think of bold flavours. Instead, this was tame. Nicely flavoured and palatable for the masses. The Caribbean flavours of allspice, cinnamon, and paprika were present and made for a  lovely tomato sauce. Rob amped the sweet sauciness by adding red pepper paste. Lime juice balanced it nicely.

The second component to the dish was coconut creamed spinach and kale. Spiced with star anise, the Caribbean flair persisted. Instead of the brioche bun, Rob used a paratha to eat this. Mainly because that’s what we had in the freezer. This is a fusion household. Indian-Caribbean-American in one wrap. Use whatever vehicle you’d like.  :)

While this recipe seems almost as elaborate as Rob’s epic Jackfruit & Kimchi and Sweet Potato Poutine with Tofu, this one didn’t take nearly as long to cook. Start to end was around an hour, which is a good thing since Rob has proclaimed this as a Rob’s Repeater Recipe.

Have you ever tried soy curls? What did you think?

Soy Curled Sloppy Joes with Creamed Spinach Wrap
This is my submission to Deb for this week’s Souper Sundays.

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Wild Mushroom and Minted Brussels Faux Pho

Posted in Favourites, Mains (Vegetarian), Soups by Janet M on September 28, 2013

Wild Mushroom and Minted Brussels Faux Pho

Apparently, the worst is behind me.

While my homies in Canada relish in local winter squashes, apples and other fall delights, Houston is experiencing its autumn as well. Last weekend as Rob and I went out for our weekly cronut ride, wherein we no longer buy cronuts, almost overnight, after the torrential rains had abated, there was a bit of a nip in the morning air. Of course, this is still Houston. It is all relative. Translation: It was only 20C (68F) that morning but I was cold in my sleeveless shirt and shorts. My parents are battling frost warnings at night, and their highs are still our lows. A few days later and a few degrees more, we are back in summer mode. As I write this, at 6am on the last Saturday in September, it is 25C, feels like 36C (77F and 97F respectively). Five degrees short of the day’s high. Woe is me. I am really looking forward to this “winter”. Perhaps this could entice more people to come visit me?? :)

While I have not yet been craving kabocha squashes, I spotted a stalk of Brussels sprouts at the grocer. With a cute tag that exclaimed “We’re back!”. In Ontario, I’ve associated Brussels sprouts as fall/winter vegetables and ate my weight in them last year. I broke down and carried the huge stalk home with me, almost cradling like a baby since I did not want to damage them.

Wild Mushroom and Minted Brussels Faux Pho

I ended up combining a ton of Asian goodies (thank you Viet Hoa) with the Brussels sprouts to create this very nice rendition of Vietnamese pho. The ingredient list is daunting, but it is a fairly simple soup to whip up. The abundance of vegetables creates a flavourful soup without too much of a soup base. The broth is nicely flavoured with ginger, star anise, tart lime juice, salty tamari and aromatic toasted sesame oil. Fresh mint adds a beautiful brightness. For the vegetables, seared Brussels sprouts, baby bok choy and meaty mushrooms make up the bulk of the soup. In addition, I added sliced water chestnuts, julienned bamboo shoots and baby corn (the latter all canned).  I haven’t cooked with them before, but the bamboo shoots were akin to short noodles and the water chestnuts added a neat crunch. Definitely recommended. I used a mix of Asian mushrooms (shiitake, Portobello and enoki) but feel free to use just one.

The soup made a ton and filled me up all week long. Leftovers were just as good, if not better. While this may not seem like a fall-inspired recipe, this seems like a Texan fall-inspired meal. A light veggie-filled soup perfect during the hot weather. Hannah told me she may stop to read my blog during the winter, as she lives in Toronto, missing her warm Aussie winters. Please don’t hate me for the abundant heat! :)

Have you fallen for fall veggies yet?

Brussels sprouts done before:

Simple Ayurvedic Brussels Sprout, Mushroom and Leek Mixed Grain Skillet

Chinese Five Spice Vegetable and Noodle Stir Fry

Roasted Brussels Sprouts with Creamy Balsamic Miso Dressing

Roasted Orange and Brussels Sprout Veggie Noodle Bowl

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

Roasted Balsamic Curry Fall Vegetables and Cranberries with Kamut

Warm Lentil Salad with Caramelized Onions and Brussels Sprouts

Wild Mushroom and Minted Brussels Faux Pho

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

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Moosewood’s Caribbean Stew (& Cookbook Giveaway!)

Posted in Book Review, Mains (Vegetarian), Soups by Janet M on September 3, 2013

Moosewood's Caribbean Stew

You may not have noticed, but I snuck away last week. An absolutely epic road trip, starting at Portland, the vegan mecca, meandering through lakes and mountains, including Crater Lake, reaching our ultimate destination: Burning Man. I hope to summarize our adventures and if I don’t I’ll be sure to share if Rob posts anything on his website. He is much better at looking through photos afterwards. I have a hard enough time keeping track of my food photos. ;)

Before we left, I tried to cook through our pile of produce. Serendipitously, I had everything for this delicious Caribbean Stew. It is from Moosewood’s latest cookbook: Moosewood Restaurant Favorites. Through their collective, they run a restaurant in Ithica, New York, and have written many cookbooks over the past few decades. Most of my Moosewood cookbooks were bought/discovered at used book sales, although they are still keeping up with the times. Their latest cookbook, while not entirely vegan (they still use cheese, although less than before) and not even vegetarian (they have recipes for fish), includes updates from their restaurant favourites. Between their section dedicated to Soups (Thai Butternut Squash Soup, Texas Barbecue Bean Soup, Red Lentil Soup), to Main Dish Salads (Peruvian Quinoa and Vegetable Salad), to Curries and Stews (Lentil-Vegetable Sambar, Navajo Stew), a section dedicated to Beans (Basque Beans, Caribbean Red Beans, Creole Red Beans), and sides (Lentil Dhal), I was very pleased with their vegan recipes.

Moosewood's Caribbean Stew

And this Caribbean Stew? It did not disappoint. A delicious medley of sweet potato, red bell pepper, tomato, cabbage and kale in a flavourful (not too) spicy broth made with ginger and green chiles. The dash of nutmeg and lime finish kept this special. As part of their growing process, Moosewood recommends more fresh herbs than before (I learned that lesson, too!) and this included fresh ginger, thyme and cilantro. They also recommended freshly grated nutmeg which is definitely more potent than pre-bought powdered. I modified the original recipe slightly, noted below. I decreased the ginger, although I probably didn’t need to be scared of the bit of heat it would impart. I also found the directions to cook everything on low to be too slow, so I increased my heat to medium-low and eventually medium. In the end, though, it was a fabulous soup. Tons of veggies with a delicious broth. A bit lacking in the protein department, I served it with the suggested brown rice. I bet you could easily sneak in some beans or tofu in there, too.

I really want to share this cookbook with you. Thankfully the publisher is letting me give away a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Moosewood dish. If you haven’t made anything by Moosewood yet, have a look through the table of contents of Moosewood Restaurant Favorites on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on September 15, 2013. Good luck!

Other Moosewood recipes I have shared:

French Barley Salad
Bulgur Chili
Chinese Cabbage and Fermented Black Beans
Spanish Green Bean and Lime Bean Stew
Japanese Winter Stew
African Pineapple Kale Peanut Stew
Italian Stew with Winter Squash and Chickpeas
Thyme-Spiced Toasted Pumpkin Seeds and Cranberries.

Moosewood's Caribbean Stew

This is my submission to Deb for this week’s Souper Sundays and to this month’s Flavours of Caribbean.

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Guaca-Chi (Guacamole with Kimchi)

Posted in Appetizers, Favourites, Mains (Vegetarian) by Janet M on August 20, 2013

Guaca-Chi (Guacamole with Kimchi)

Remember our warm avocado greeting? To be honest, comparatively, Texas does not grow very many avocados. In the US, avocadoes are mainly grown in California and Florida or imported from Mexico and Chile. True, we are much closer to all those places than when we lived in Canada.

One of Rob’s self-imposed goals this year was to perfect guacamole while we live in the land close to avocados. However, after making this, our plans have been put on hold. This is just too good. Better than guacamole and even simpler. A seemingly crazy concoction of avocado and kimchi with a bit of tang from citrus juice (we’ve used both lime and orange juice with good success). The spicy, tangy kimchi works well with the creamy avocado and sweet orange juice or tart lime juice.

Just like guacamole, it is a great dip and a flavourful topper paired with flavourful dishes like pupusas.

I wish I could take credit for this wonderful dip, but I stole it from Joe Yonan’s new cookbook Eat Your Vegetables. While it isn’t vegan, it is a vegetarian cookbook aimed to help the single cook. The recipes are geared for 1-2 people, with tips on how to use up odds and ends from cooking. Personally, I am a big fan of leftovers, but I can appreciate the value of fresh, flavourful cooking throughout the week. His recipes span super simple, such as this one, to more elaborate fare that I could not imagine cooking just for one. All look bold on flavours. I also enjoyed his laissez-faire recipes, teaching you to listen to your food on the stove, instead of the prescribed directions. He’ll direct you to saute your onions until brown instead of “for 10 minutes”.

Need other ideas for kimchi? Joe includes a recipe for homemade kimchi but also has you covered in case you get bored of guaca-chi: Sweet Potato, Kimchi and Greens Hash; Kimchi Deviled Eggs; Cold Spicy Ramen Noodles with Tofu and Kimchi and even Grilled Kimcheese. Of course, you could also try my Enoki, Broccoli and Tofu Bowl with Kimchi.

PS. A few people commented on my last kimchi post, but I wanted to highlight that yes, indeed, kimchi is usually not vegan nor vegetarian. There is usually shrimp or fish sauce in it. Making it at home is great (I should really do that again) but there are vegan versions out there.

Guaca-Chi (Guacamole with Kimchi)

This is my submission to Weekend Herb Blogging, hosted by Simona and this week’s Raw Food Thursday.

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