the taste space

Thug Kitchen’s Pumpkin Chili

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on November 25, 2014

Thug Kitchen's Pumpkin Chili

Thug Kitchen is probably the most controversial vegan cookbook. Penned by the authors of the similarly named blog, I never followed it because I did not find their language amusing. OK, sometimes it made me smile and I like how it tries to show how simple and easy homemade food can be, and yes, it is all vegan. I will admit that I was curious about their cookbook, but instead of tracking it down, I hunted for online recipes. This was the first I made and really liked it.

Thug Kitchen's Pumpkin Chili

I am no stranger to pumpkin chili (previous version here). I don’t know why but pumpkin puree works seamlessly in chili to create a silky broth. Both version were great but I found this one lighter in flavour since it used canned tomatoes instead of tomato paste and this one had the perfect amount of heat. Furthermore, this one was a bean-centric chili and I cooked up some of Rancho Gordo’s bayo chocolate beans. I was really enticed to use them with a name like that! Turns out it is called chocolate based on their colour, not their flavour. When Rob bought them, he was told they had the consistency of fudge. Not so true, but they have a lovely firmness that lended well to this chili. Small red kidney beans would also work well here.

While I made the chili, Rob made the arepas. What a wonderful weekend meal. Enjoy!

PS. If you are interested in being way more amused with a recipe than when I write them, definitely check out the original version here. Possibly the funniest disclaimer ever: If you try to make this chili with pumpkin pie filling, don’t complain about how f*cked up it tastes. You did that dumb sh*t yourself.

Thug Kitchen's Pumpkin Chili

I am sharing this with Souper Sundays and  Bookmarked Recipes.

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Moroccan Cauliflower Rice and Date Salad & The Complete Coconut Cookbook Giveaway

Posted in Book Review, Mains (Vegetarian), Salads by janet @ the taste space on November 13, 2014

Moroccan Cauliflower Rice and Date Salad

Hey guys,

See below for the giveaway but I am super excited to tell you about Camilla’s latest cookbook, The Complete Coconut CookbookDo not let the title mislead you. Yes, this is a cookbook which includes recipes for all things coconut – coconut oil, coconut milk, coconut sugar, dried coconut and coconut flour. However, it is also entirely plant-based vegan, gluten-free, grain-free and nut-free. Because there are easy substitutes for the oil and sugar, this is a rather comprehensive vegan cookbook.

Moroccan Cauliflower Rice and Date Salad

The recipes span breakfast (Banana Flapjacks, Coconut Yogurt), Beverages (Mango Carrot Coconut Smoothie, Coconut Nog), Breads and Muffins (Coconut Flax Tortillas, Vanilla Coconut Baked Doughnuts), Salads (Coconut Waldorf Salad, Shredded Beet, Coconut and Sesame Salad), Soups/Stews/Chilis (Cantaloupe Coconut Soup with Basil Syrup, Persian Coconut Soup with Split Peas, Chickpeas and Herbs), Main Dishes (Coconut Squash Pizza, Coconut Za’atar Kale, Tempeh and “Rice”), Side Dishes (Quick Sauteed Kale, Coconut Cauliflower Puree), Cookies/Cakes (Chocolate Avocado Cookies, No-Oatmeal and Raisin Cookies) and Pies/Puddings/Other Desserts (Coconut Cream Pie,  Caribbean Sweet Potato Pie).

Woah, that is only a portion of the 200 recipes.

Complete Coconut CookbookCover

Although I am not entirely sure why someone would make a cookbook that was vegan, GF and nut-free, it certainly required Camilla to be quite innovative in the kitchen. For her baking recipes, a combination of coconut flour, psyllium, chickpea flour and potato starch are used. I tried the apple coconut cookies, although they tasted more like muffins but were delicious (soft and moist). I was hoping the chocolate cherry biscotti might be a bit more crispy, although unfortunately it softened in my air-tight container overnight. I see these as interesting starting points for those who are seeking non-traditional baked goods.

However, as I showcased here, there are plenty of delicious savoury options, too. I loved, loved, loved the cabbage soup with cilantro.

This was also a fun spin on a vegetable salad: cauliflower is riced and tossed with Moroccan spices, dates and cilantro. The savoury spices (cumin and cardamom – although I think cinnamon would have been better) worked well with the sweet dates. My only complaint was that I picked a big head of cauliflower, so I needed more dressing. No fault of the author, as I guess there are truly puny cauliflowers out there.

Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me your favourite way to eat coconut. The winner will be selected at random on November 23, 2014. Good luck!

Other recipes spotted elsewhere:

Acorn Squash with Coconut Chickpea Stuffing
Carrot Cupcakes with Whipped Lemon Coconut Cream

Coconut Biscotti

Coconut Pancakes
Gingered Carrot and Coconut Soup
Very Vanilla Cupcakes

Cauliflower ‘Couscous’ and Date Salad

I am sharing this with Souper Sundays, Family Foodies, and Simple and In Season.

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Three Sisters Soup (Black Bean, Corn and Squash Soup)

Posted in Mains (Vegetarian), Soups by janet @ the taste space on October 11, 2014

Three Sisters Soup (Black Bean, Corn and Squash Soup)

Despite what you make believe, I haven’t eaten any winter squash recently. I bought a colourful carnival squash but haven’t made anything with it yet. I have this recipe I made while in Houston. The giveaway? The frozen roasted corn. I can’t say I have seen that since returning to Toronto.

This is a perfect end-of-summer, beginning of fall soup, as the last of the local corn arrives and the first winter squashes arrive. Or perfect for the dead of winter, too, using frozen corn kernels.

Three Sisters Soup (Black Bean, Corn and Squash Soup)

The Three Sisters, referring to the dietary staples of the Mesoamerican diet: corn, beans and squash. They often grow together, each plant benefitted from the others. The lankly corn husks provided a structure for the beans to latch onto. The squash covers the ground, preventing pesky weeds from appearing. And like all beans, they return nitrogen to the soil to help nearby plants. It makes sense that meals would also center around such foods, equally creating a balanced meal. This meal is simple but elevated by choice herbs and spices (cilantro, chiles, smoked paprika, garlic) with a heavy hand of lime juice. I used the full amount in the recipe and even I, the lover of all things tart, found it off-putting. Please start with less and taste as you go.

Three Sisters Soup (Black Bean, Corn and Squash Soup)

The recipe comes from a cookbook I have been meaning to write about for a while, Extraordinary Vegan. I can see Allan is a partial kindred spirit in the kitchen as he realizes a few choice ingredients can elevate meals to become extraordinary. Like I have said, some of my favourite, albeit unusual ingredients, are Aleppo chile flakes, pomegranate molasses, smoked paprika and miso. These are a few of the ingredients Allan uses to create his meals. I had a few of these in my Houston kitchen, but still piecing together my larger pantry here, and now looking forward to trying other recipes. Many recipes are simple but a few use a few hard to find ingredients. Here are a few other recipes I have spotted around the web from Extraordinary Vegan.

Chocolate Banana Mint Smoothie

A Very Different Butternut Soup

Extraordinary Balsamic Vinaigrette

Shaved Brussels Sprouts Slaw

Artichoke & Lemon Lentil Salad

Chocolate Raspberry Tart

Pears in Pomegranate Juice

 Are the squashes out in full force in your kitchen yet?

PS. I am sharing this with Shaheen’s Vegetable Palette, My Legume Love Affair and Souper Sundays.

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Watermelon Mint Frosty

Posted in Drinks, Favourites by janet @ the taste space on July 8, 2014

Watermelon Mint Frosty

Last year, I was all over the strawberry cucumber smoothie. I drank it for weeks straight. Banana-less, the strawberries provided enough  sweetness and contrasted against the cooling cucumber.

This year, I went more simple: frozen watermelon and mint. Lime juice is optional, mainly because I think it would be fabulous, but right now our limes are very sad so I didn’t get very much juice at all.

Watermelon Mint Frosty

By using watermelon that has been pre-frozen, this is a quick and cooling drink. The hint of mint is a nice contrast without overpowering the drink.

Depending on the sweetness of your watermelon (and your tastes), will depends how much sweetener you would like to add.

What are your favourite summer drinks?

PS.  Another nice version is this pineapple-mint frothy!

Watermelon Mint Frosty

I am sharing this with Cooking with Herbs, Virtual Vegan Linky Potluck.
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Laotian Larb Tofu Lettuce Wraps

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on June 5, 2014

Laotian Tofu Larb Lettuce Wraps

I told my friend in Houston that I had reached the height of my vegan eats here. There were no new restaurants I wanted to try. She assured me there were so.many.more to try and convinced me to try a nearby Thai restaurant. Oddly enough, Rob has spotted it earlier that week and was amused by its billboard that announced it was MANGO SEASON!

I was apprehensive but she assured me I would love it. She told me they had vegan ice cream. I was sold.

She did not lie. I loved it. So much so, that I quickly tried to figure out how to recreate the dishes.

Laotian Tofu Larb Lettuce Wraps

This is a spin on Laotian larb. Of note, Rob tells me this is nothing like the original and in fact, if you pronounce the r in larb, that is wrong, too.  Make no mistake about its simplicity, this salad wrap was GREAT!

A few fun points: This was the first time I have steamed tofu. I LOVED it. It made it nice and fluffy and once crumbled, it absorbed the flavours of the marinade incredibly well.  Lime juice, cilantro, in a salty-hot-sweet background, it was nice, fresh and light. After an overnight soak, it was absolutely perfect and lasted for a few days of lovely leftovers for lunch.

Laotian Tofu Larb Lettuce Wraps

I took inspiration from the restaurant to serve it next to a quarter of an iceberg. Its solid leaves make for excellent wraps, more sturdy than most lettuces and is rather mild on the green scale. Besides, it is always good to rotate your greens. :)

Do you have a favourite green wrap? I thought collards were my favourite but I was rather smitten by the iceberg lettuce. ;)

Laotian Tofu Larb Lettuce Wraps

I am sharing this with Souper Sundays, Eat Your Greens, No Croutons Required and Extra Veg.

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Asian Kale Salad with Edamame

Posted in Mains (Vegetarian), Salads by janet @ the taste space on May 20, 2014

Asian Kale Salad with Edamame

We reached critical mass last weekend.

I am not joking.

We ran out of room in the refrigerator.

Who knew greens could take up so much space?

I loaded up at our favourite market. $7 got us heaps of produce along with our $5 case of mangoes. The mangoes and bananas didn’t go into the fridge, but it was hard enough to get my bag of 9 leeks ($1!) and 3 heads of Boston lettuce ($1!) in there.

But then, I went to the potluck. How could I not support buying some freshly picked organic kale grown by school children from a nearby elementary school? And that is how I also ended up with a good 3-4 bunches worth of kale and could barely close my fridge.

Asian Kale Salad with Edamame

Thank goodness Rob hasn’t strangled me just yet.

With prices so low, we don’t feel as guilty if I don’t eat through everything. But I try!!

Bring on the kale salads !!

Instead of tackling all the leeks and my new produce, I decided to dig through my vegetable bins to find the older vegetables. Finish off the snap peas, carrots and bell peppers, and the last of the scraggly cilantro and scallions. For protein, I quick-thawed some edamame.

This combination reminded me of my vegetable buddha salad bowl but since we’re low on miso, I went with a dressing more reminiscent of my (other) raw Asian kale salad with edamame. With so many colourful vegetables and an Asian dressing, how could you go wrong?

Please share with me your favourite kale and leek recipes! Also, for fresh chickpeas since I scored those too! :)

Asian Kale Salad with Edamame

PS. This is my submission to Definition Magazine Summer Salad Redux Recipe Contest and this week’s Souper Sundays.

Contest_SummerSalad_Banner

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Jamaican Rice and Peas (with Purple Hull Peas)

Posted in Mains (Vegetarian) by janet @ the taste space on May 13, 2014

Jamaican Purple Hull Peas and Rice

We have been all over the coconut rice lately. With mango season comes Mango Sticky Rice. Twice, so far, within the past few weeks. Rob’s latest batch was shared with a friend who proclaimed it the best ever. She had been pining over Mango Sticky Rice since her childhood and was always disappointed with resto versions. Not ours. It quenched her thirst. We split our case of mangos (20/$5!) and she subsequently made her own. Rob’s latest version substituted agave for the sugar and he used the last of our full-fat coconut milk.

While Mango Sticky Rice is good for dessert (or breakfast, in my mind), it probably would not do dinner justice. Try this coconut-infused Jamaican rice and pea dish instead.

Jamaican Purple Hull Peas and Rice

Rice and peas is a classic side dish from Jamaica. “Peas” may be a bit misleading because it refers to a type of pigeon pea, which is similar to cowpeas that includes Southern favourites such as purple hull peas, lady cream peas, black eyed peas and crowder peas. If you are lucky enough to snag fresh peas, you will figure out that they in fact, do taste like peas. Kidney beans are often substituted in this dish, as well.

In any case, with whichever bean you choose, I do encourage you to try this dish. It is a very simple one-pot dish wherein everything cooks together and the nuances of the allspice, thyme, lime and ginger really bring out a fun flavour profile. Use full-fat coconut milk for a decadent creamy base, but the reduced fat was great too (which is what is pictured here).

Have you tried coconut rice? I am thinking that adding black beans to our Mango Sticky Rice might be a marvelous dinner, no? Who’s in to try it? :)

Jamaican Purple Hull Peas and Rice

PS. I am sharing this with Let’s Cook with Pulses and Cooking with Herbs.

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Bahn Mi Collard Wraps with Star Anise Pickled Daikon and Carrots

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on April 29, 2014

We traded hills for wind this weekend.

Blustery wind. Gusty winds.

It was kind of humbling to cycle 100-km hilly routes outside Houston, and then find ourselves so pooped we could barely finish our rides.

Even though we’re aiming for 160 km, our odometers have been stuck at 100-km for a while. This weekend, we decided to shun the hills (and the 2-hour commute to get to them) and opt for distance. The wind was a pleasant (or unpleasant), unplanned surprise. A flat tire was also a surprise and likely cost us an hour of cycling time. We pushed through 127 km of city-riding on Saturday.

On Sunday, we aimed to add hills to our windy resistance. We did an “urban hill” loop where we tried to climb as many highway overpasses as possible. The wind was relentless. If we thought Saturday was windy, it was even windier on Sunday. Southeast winds of 30km/h with gusts over 50 km/h. Rob rerouted it to include a stopover at Mi Tienda #2, our favourite Mexican grocer. We weren’t going to skip out on our aguas fresca ritual! This week they had mamey, which was a hard choice over the guanabana.

Even though we were out and about on our bikes most of the weekend, we actually had more energy. I guess we’re better at tackling wind than hills.

We ended up (ok, just me) stockpiling veggies when we finally ended up at an Asian market for our weekly grocery run. We put them to great use in this vegan spin on bahn mi sandwiches. Banh mi is a Vietnamese sandwich, which I associate with the pickled vegetables and cilantro. Here, tofu and mushrooms are scrambled as the base. The veggies, with Terry’s spin of adding star anise, make this a nice and bright wrap.

Rob thought it was his best sandwich ever. I thought it nice, too, and opted to eat it in a collard wrap.

Maybe everything tastes better after biking 180 km?

I am sharing this with Souper Sundays. (more…)

Asparagus and Edamame Salad with Lime-Miso Dressing

Posted in Mains (Vegetarian), Salads by janet @ the taste space 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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Cuban Beer-Infused Black Beans & Cookbook Giveaway

Posted in Book Review, Favourites, Mains (Vegetarian), Sides by janet @ the taste space on March 4, 2014

Cuban Beer-Infused Black Beans

Vegan cookbook lovers rejoice! Today is a great day for vegan cookbooks. I counted at least 3 different vegan cookbooks being published today.

For my deluge of cauliflower recipes, I really appreciated Eileen’s comment about food trends. Basically, she said seeing an ingredient repeatedly can actually be quite boring. So in that vein, instead of reviewing the more popular vegan options, I thought I’d share a hidden gem: Meatless All Day.

Meatless All Day Cover

At first, I was hesitant to review it because it is not a vegan-only cookbook. Instead, there is a mix of vegan and vegetarian options. Vegan options are clearly marked but in the rest of the cookbook, some recipes use eggs and cheese (and sometimes butter, but that is an easily solvable problem). However, the recipes are inventive and even if you are vegan, you can gain inspiration from different combinations of ingredients or the gorgeous photography. I am itching to try the Miso-Glazed Tofu which was inspired by Nobu’s Miso-Glazed Black Cod (which I loved in my pre-vegan days).

In truth, the real reason I wanted to touch bases with the publisher was because I desperately wanted to share this recipe. Because I know my beans recipes, and this was possibly one of my favourite bean dishes to date.

Black beans are simmered with a Farmhouse ale, cumin, tomatoes, a touch of coconut milk and lime juice and if you ask me, the best part was using the roasted hatch chiles. They are a fairly mild chile but add a lot of flavour which melded so well with the rest of this dish. The dish hit all the markers: sweet, salty, spicy and bitter perfectly.

Shiner FM 966 Ale

For the beer haters in the audience (that’s me!), you cannot taste the bitter hoppiness (thank goodness!) but it adds a different dimension to the beans. If you are a beer hater and unsure what to make with the rest of your can of beer, may I suggest beer-soaked fries?

A side of roasted plantain chips would be great too. The original recipe was actually a Cuban Black Bean Stew with plantain chips, but I simmered away the stock until it became a caramelized thick coating instead. Delicious. And easier to transport as lunch leftovers, too. Do I know why it is considered Cuban? Not at all..

Thankfully, the publisher allowed me to share the recipe (with my modifications, of course) AND giveaway the cookbook to a reader ANYWHERE in the world! BOOYAH!  To be entered in the random draw for the cookbook, please leave a comment below telling me about your favourite meatless meal. The winner will be selected at random on March 15, 2014. Good luck!

Cuban Beer-Infused Black Beans

PS. This is my submission to this month’s My Legume Love Affair.

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Black Bean Soup with Roasted Red Peppers, Lime and Cilantro

Posted in Favourites, Soups by janet @ the taste space 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 @ the taste space 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 @ the taste space 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 @ the taste space 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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Holy Moley Veggie and Rice Soup

Posted in Mains (Vegetarian), Soups by janet @ the taste space 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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