So when she made Spanish Chickpea Salad with Capers and Roasted Red Peppers for a potluck, I asked her how she liked it. “It was all gone!” But how did you like it? “It was great!”
When she made Bulgur and Cantaloupe Salad with Hazelnuts and Mint for her barbecue, I asked her how she liked it. “It was all gone!” But how did you like it? “I didn’t even get to try it, it was gone so fast!” Wowzas!
Personally, I don’t subscribe to the if-there-are-leftovers-they-didn’t-like-it camp. It all depends on how much food is available. I tend to err on the side of too much food so that no one can say they left hungry. Granted, this means I make dishes that will make great leftovers for me, and usually a large batch of the recipe, at that.
Recently, my brother and sister-in-law were over for dinner while Rob was out-of-town and trust me, I erred on the side of more food. I included this soup as an after-thought, after I had already decided to double the recipe for the main dish. They still demolished the meal, which was sad for Rob, because he wasn’t able to try any of the leftovers. Because I definitely had Rob in mind (mango lover extraordinaire) as I prepared this last-minute mango gazpacho.
Adapted from The 30-Minute Vegan, this is a wonderful chilled soup with summer salsa flavours. Gazpacho is a Spanish chilled soup typically filled with tomatoes, peppers and onions that is partially pureed to give it a chunky soup-like consistency. In this Thai-fusion version, mango is added to the traditional tomatoes and bell peppers, along with cilantro and parsley. The sweetness from the mango is countered beautifully by the zippiness from chili flakes and chile powder. It took me a bit longer than 30 minutes to chop everything for the soup, but it was a very simple soup to prepare. I found it tasted best after a long chill, almost 6 hours, which is a perfect make-ahead summer appetizer.
This is my submission to Deb for this week’s Souper Sundays, to My Kitchen, My World for Spain, to E.A.T. World for Spain, and to this month’s Simple and in Season, to Ricki’s new Summer Wellness Weekends and to this month’s No Croutons Required for raw salads/soups for Lisa’s birthday (I’d also serve this with Savoury Hemp Crackers as a side, Raw Tacos with Walnut Taco Meat, Cashew Sour Cream and Tomato Salsa as our main and Raw Tropical Mango Pie for dessert).
If I thought the label vegan was stigmatizing, never mind what people think when you tell them you are eating raw food! I have had friends flat out refuse to go to a raw restaurant with me (where’s the meat? where’s the heat? they exclaimed).
Eating raw foods could be as simple a summer salad, or snacking on some fresh fruit, which are not too horrific in the slightest. For those eating only raw foods (not me, don’t worry), this would quickly become boring! This is when it becomes exciting, because the experimentation in raw foods has created some luscious treats, perfect during the hot summer when you don’t want to turn on your stove or oven.
Summer berries are at their prime right now and I know the virtues of eating berries, plain, unadorned, in all their glory.
Let me fill you in on a secret: there is food synergy at play. 1+1 does not equal 2. Combine your favourite summer berries and top with a nutty topping for a delicious crisp. No oven required.
If it were that simple, it wouldn’t as phenomenal.
This is the second secret: macerate your berries. Blend your berries. Use a portion of your berries to create a sweet juice, just as if you baked your crumble and it is oozing those lovely fruit juices. I cringed when I mashed my blackberries (my beautiful blackberries!), but it is what brings this dessert to the next level. It isn’t just berries and nuts.
I was inspired by the recipe in Radiant Health, Inner Wealth and Raw Food Made Easy to create my own Raw Mixed Berry Crisp. I used blackberries and raspberries, which were a wonderful combination, but choose your favourites (blackberry-peach? raspberry-mango? blueberry-pomegranate?). The cinnamon-almond-date topping would work with any fruit! If you don’t plan to eat everything at once, I suggest keeping the topping separate from the fruit. Sprinkle over top just prior to serving… because if you aren’t going to eat it for dessert, you may as well have it for breakfast!
This is being submitted to this week’s Weekend Wellness, this week’s Weekend Herb Blogging, hosted by Anh from A Food Lover’s Journey.
The New Best Salad Ever (Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa)
Hi! It’s Rob again. I know that I haven’t posted here in a while. A few months ago I was worried about Janet’s blog when she was going through a really busy time at work. I’ve realized, however, that Janet has many dozens of recipes on deck waiting to be posted and she always had things well in hand. I knew that The Taste Space would forge on boldly without my extra help.
I’m back, though. A couple days ago I made a salad which both Janet and I agreed was the best salad we’d ever had in our lives. It was simply amazing. There was a cacophony of bold flavours bursting with every bite. There were so many things going on. Every portion was enhanced for extra action and pleasure. I knew that I had to share it here.
The salad is the Uptown Salad, adapted from Radiance 4 Life by Tess Challis. Janet suggested it to me as something that was up my alley. It only took me a few seconds of looking at the recipe for me to decide that I had to make it. It hit many of my ingredient buttons: mangoes, coconut, tofu, cilantro, citrus, and chilies. And that’s the just the beginning.
The recipe suggested that it would take 30 minutes (or less!) to prepare the recipe. No way. It took me an hour and a half of chopping, shredding, soaking, slicing, and frying. I was getting cranky by the end. This salad was more work than advertised. The verdict was going to come when we finally got to try it.
Janet occasionally uses some swear words. She’s generally a good girl, though, and restrains herself. However, when she tried the Uptown Salad there was a foul concoction of some four swear words in a row. These words were not uttered in anger. They were the stunned response of a girl eating the best salad she’d ever had in her life. These words were an emotional response of extreme awesomeness. This is a salad with the power to move you.
I swear, I don’t eat mangoes every day (Rob could take that honour for the past few weeks, though). It may seem like it, though, since I happen to be posting those recipes more quickly. While I don’t share all my recipes, I have a treasure trove of half-finished posts, some with photos, others with a story, and most of them with an ingredient list and a scribbling of my thoughts about the dish.
There is something about meals with mango that makes me want to share the recipe right away. Adapted from Veggie Belly, this is savoury use of fresh mango in a beauty of a salad. Red quinoa is combined with fresh blueberries, chopped mango and dried cranberries and chopped snow peas for crunch. It is then tossed in a subtle lemon-basil dressing and topped with toasted pecans. Nothing is overpowering, nothing screams at you. Everything works well for a simple, yet flavourful salad. A great way to highlight different summer produce in a healthy salad.
My mom was mad at me the other day.
Because of me, she was buying expensive things in the grocery store.
I know I buy some pricy ingredients, but a little goes a long way. I try not to eat out too often, and find it hard to rationalize the high prices. I could buy so much fresh (expensive) produce, tempeh, and spices for the price of a meal in a restaurant. It can be hard to justify sometimes.
Anyways, back to the mangoes. When I was home last weekend for the Rideau Lakes Cycle Tour (aka the ultimate cycle), my mom had picked up some mangoes for breakfast. Rob and I stole some of the extras to fuel us later in the week.
After really enjoying the Chickpea Salad with Mexican Mango Dressing earlier, I wanted to try a variation of the mango dressing with ginger. Earlier, I had bookmarked this tantalizing Thai lettuce wrap with sesame-soy baked tempeh and a zippy mango ginger sauce in The 30 Minute Vegan’s Taste of the East (recipe here).
I adapted the recipe slightly, causing it to take more than 30 minutes to make, but I think that steaming tempeh is important. Since steaming in the microwave is so simple, I try not to forget that step.
Initially I was a bit disappointed, because the sauce was really zippy. Almost overpowering, but I was so pleased with the leftovers. Finally, a tempeh dish, a salad at that, that tastes great as leftovers!
First the sauce: fresh mango was pureed with freshly grated ginger, along with lime juice and soy sauce. I also added a touch of chili flakes, but add to taste since the ginger is fairly zingy. I found this mellowed out much better the next day. It still had a kick but not as pungent. Just whirl in your blender and you have a fabulous sauce.
Next, the tempeh is marinaded in a simple sesame oil and soy sauce marinade, and feel free to marinade it as long as possible. I was only able to marinade it for 5 minutes, but longer is always better. After baking, the marinade was completely absorbed. The steaming helped to keep the tempeh pieces moist, even as leftovers. Because the mango sauce is the main star of the wrap, the loss of sauce around the tempeh is not detrimental to the dish (which had been our problem previously).
Those are the main ingredients to the wrap. Next find yourself some large Romaine lettuce leaves, top with cucumber, sliced tomatoes, some chopped mint, add your tempeh, slather with the mango sauce, wrap, roll and eat! For the wrap in the photo, my eyes were bigger than my mouth, and I had to split it into two wraps for all that filling!
I also like the idea of tossing the dressing with zucchini noodles, as in this Mint and Mango Marinated Zucchini Spaghetti. This dressing would need to be thinned out a bit with water if you wanted to use it overtop a traditional lettuce salad.
This weekend, I was planning a menu since I was hosting guests. I initially thought my challenge was finding something I could make or reheat in a kitchen devoid of all my usual ingredients and utensils.
No, that was not my challenge.
“I don’t like vegan food,” said one guest.
Oh my gosh, what to do?!
I would obviously have to figure out a way to appeal to everyone’s palates with our limited kitchen possibilities.
If meat was somewhat prominent, perhaps a vegan dish could be stealthily incorporated into the menu.
In the end, we opted to use the barbecue for some quick meals with side dishes I made at home earlier. We served barbecued wild boar sausages with a side of (vegan) coleslaw. For dessert, we made mango shrikhand or simply unadorned Alphonso mangoes for those averse to yogurt. The following day we went entirely vegan with mango BBQ beans, leftover coleslaw, cucumber slices wrapped inside a tortilla, or with a side of multigrain bread.
I heard the sausages were nice, but there were resounding compliments for the mango BBQ beans. Red kidney beans are simmered in a tomato sauce spiced with coriander, allspice, liquid smoke and mango. Smoky, sweet, zippy and saucy. A perfect combination for barbecue flavours. Don’t be fooled by the mango, though. It adds sweetness as opposed to authentic mango flavour, although some of the frozen mango chunks were still present within the sauce. While the original recipe from Appetite for Reduction calls for red kidney beans, I think pinto beans would be better next time. This way, it would be more similar to baked beans. Or black beans since they pair so well with mango.
The great thing about these beans, though, is that they are easy to whip up in advance. After an overnight sit, they tasted even better. Just reheat prior to serving and you’ve got some smokin’ mango BBQ beans!
I bit my tongue as my guest said these were one of the best baked beans she’s eaten. They were vegan and she knew that, too. I just won’t label anything in advance to ward off any undue prejudice.
As I said, Alphonso mango season is here. Rob and I have been devouring the Alphonsos, savouring each one, and we both thought this was a wonderful dessert to share. Any sweet mango will do, even frozen chunks. If you love mangoes as much as we do, you will swoon over this. So do not hesitate, go get yourself some mangoes!
I have been exploring more raw cuisine and have been smitten by the raspberry raw cheesecake at The Beet and the chocolate banana raw cheesecake at Rawlicious. The server at Rawlicious told me it was to-die-for, and she was right. However, since I know it is filled with cashews, it isn’t the most healthy dessert.
This is why I jumped at the chance to make this dessert, because it is healthy, flavourful and filled with some of my favourite ingredients. The star of the pie is a mango pudding with pureed sweet mangoes. The flavour really pops because it is combined with dried mango slices. The mango pudding is poured over a coconut-almond-date crust, and topped with your favourite fruit. We chose blackberries, but strawberries, kiwis, bananas, anything!, could be used. Together, everything works well. Tropical bliss.
I adapted the recipe from Radiant Health, Inner Wealth, by only making half the recipe and preparing individual servings in ramekins. I thought this worked much better actually, because the crust is a bit crumbly. Since it was in a ramekin, you didn’t need to worry about scooping out each piece of pie. Oddly enough, although this served 3, Rob and I didn’t fight over the last piece. I let him win this battle without a whimper on my side. Because as much as I love mangoes, I know that Rob loves them even more.
I now have one Alphonso mango left. What should I do with it?? I was considering combining it with raspberries, but we’ll see what I create.
Alphonso mango season has arrived.
Last year, Rob and I devoured the Indian Alphonsos as soon as they arrived in Little India. Succulent, sweet, smooth and sweating with juice (sap? cider? to go with my alliterations..), this is one of the best mangoes out there (although, no, I have yet to try Pakistani or Filipino mangoes). Ataulfos are my second favourite.
Rob jumped at the chance to get a crate of mangoes last weekend and shared his bounty with me. I mean, you could easily just eat the Alphonso plain, in all its glory, but I recounted all my favourite mango recipes from last year: Thai Sticky Rice with Mango, Mango Shrikhand and Coconut Rice Pudding with a Mango Puree. I was brought to the tropics just thinking about it.
Mango Shrikhand, man that was good. A mango and cardamom-infused yogurt is topped with mango and pistachios. Sounds simple, but works so well.
However, I am not eating yogurt right now, so I figured I would try to merry those similar flavours together for breakfast. With my morning oats, no less. This was how Mango Pistachio Steel Cut Oatmeal (aka Mango Shrikhand Oatmeal) was born.
Unlike my previous Mango Oatmeal, spiced with cinnamon and nutmeg, I did not cook the mangoes in the oatmeal. I consider the Alphonso mango too precious to let it disintegrate. If I had an Ataulfo, then I’d certainly throw that in the pot, though. I let the mango shine overtop the oatmeal, sprinkled with pistachios. With the creamy base with cardamom and saffron, this was a delicious breakfast.
My most popular post, as assessed by page views, is for my Mexican Salad with a Creamy Avocado Dressing. It is a big leafy salad with black beans, tomatoes, tortilla chips smothered in a creamy avocado-based dressing. Since today is Cinco de Mayo, it has seen some extra hits recently. Cinco de Mayo: a celebration of Mexican culture (with lots of great Mexican dishes). Who needs an excuse to get together with friends over guacamole?
This weekend, I will be attending a Cinco de Mayo party. The twist: the party is in Kitchener. Weather-permitting, I plan to commute from Toronto by bike. I am not joking. It will be over 120km each way. Never fear, I plan to sleep over on Saturday before heading home.
Suffice it to say, I try to pack light while cycling. This means, not only do I plan to wear my pyjamas at the party, but sadly, I won’t be bringing a dish for everyone to eat. If I were to share a dish, I would likely make this chickpea salad with a Mexican mango dressing (the rehearsal was a success!). I adapted it from My New Roots, where chickpeas are tossed with crispy carrots, crunchy red bell pepper, hidden slivered spinach and fresh cilantro in a creamy, zippy dressing made from pureed mango and lime juice. Similar to my previous Mexican salad with a fruit-based dressing, this one tastes best fresh. The zing from the chili flakes is most pronounced the day it is made and it mellows as it sits as leftovers. I simmered my chickpeas with a few cinnamon sticks and really found that cinnamon complemented the salad well. Feel free to use any assortment of crunchy vegetables and your favourite green for the salad. Don’t skip the cilantro, though.
I have a bit of frozen fruit, including frozen mango, in my freezer and I have found it hard to be inspired. Mango, so succulent and juicy is best fresh and I rarely cook or bake with it. Frozen mango deserves a special place in my kitchen, but so far I have been stumped. Until now.
My morning oatmeal is a great place to experiment and this did not disappoint.
I simmered my steel-cut oats and chia seeds with a bit of leftover mango nectar as well as these juicy frozen mango pieces, spiced it with cinnamon and freshly grated nutmeg and found myself in the tropics for breakfast. It couldn’t have been easier, especially since I used the quick-cook steel cut oats from Trader Joe’s.
Lentil Mango Picadillo from Eats Well With Others
Black Bean and Mango Curry from Branny Boils Over
Raw Mango Sorbet from Everyone is Vegan
Brazilian Black Bean Stew from 1000 Vegan Recipes
Mango BBQ Beans from Appetite for Reduction
Fruit is a perfect snack food. Take an apple: Wash and eat. It satisfies a need for something crisp, quenching with a touch of sweetness. It is also a lot more filling then processed snacks. There are so many different kinds of apples, you can mix up the texture and flavour each time. Lately, I have been happily exploring new apple varieties: Cameo, Pinata (also called Pinova), Jonagold, Fuji and Braeburn apples, which have all been great for snacking.
The apple is my standard fruit. I usually eat one or two a day and have yet to grow tired of it.
Berries and tropical fruit make me giddy, though. If they weren’t so expensive, I’d be eating them all day long (score for when they are all on sale at the same time!). Most often, like apples, they are great untouched. They are so sweet, you don’t need enhance their unblemished taste at all. Certainly you don’t need to do anything, but yes, it can get better. I dare you to make this salad.
Adapted from my favourite cookbook Radiant Health, Inner Wealth, this is a Thai salad with a multitude of tropical fruit (I used pineapple, mango, kiwi) with lime-tamari tofu. It is tossed with a sweet and zingy sesame-lime dressing. Served overtop of a bed of baby spinach and topped with a sprinkling of dried coconut and crushed cashews, this is a very tasty main-course salad. You do not need dessert with a main dish as succulent as this.
This is my submission to this month’s Veggie/Fruit a Month, featuring mango, to Healing Foods featuring pineapple, to E.A.T. World for Thailand, to this month’s Ingredient Challenge Monday for pineapple and to Deb for this week’s Souper Sundays.
While in Turkey, I had wonderful Turkish rice pudding (Sütlaç) that was silky smooth and sprinkled with cinnamon. I never liked rice pudding as a kid (sorry Mom!) but can I blame that on my own bland taste buds as a child or the rice pudding? My brother loved the stuff, so I don’t know.. In any case, this, my friends, is a delicious grown-up rice pudding. I approve.
After making the Mango Sticky Rice and Mango Shrikhand, I decided that mango, coconut and cardamom work really well together, so I rearranged them a bit to make this wonderfully delicious (and easy!) coconut rice pudding that was topped with a mango puree. The coconut rice pudding was delicious on its own, with flavours bursting from the coconut and cardamom with the creamy rice speckling the pudding. I mashed half a mango and added it on top of the pudding, which was great, but certainly do not hesitate to make this pudding without the mango. You can eat it plain or top with other fruit – banana, raspberries, kiwi, etc. The nuts are totally optional as well. I used chopped macadamia nuts but think toasted pistachios would have been better, or simply not use any nuts at all. It can be served cold or warm. Personally, I couldn’t wait long enough before diving in, so I had it warm… Eating it chilled would be just as delicious and perfect for a cool summer day.
O mango, how sweet you are!
I must admit that I was a late bloomer when it came to mango loving. I will blame it on the lack of decent mangoes where I used to live. However, once I moved to Toronto I scoured Chinatown last year and devoured the Ataulfos. This year, I was on a mission to find the even sweeter Indian Alphonso mango. While I escaped Turkey unscathed from the erupting volcano, the Alphonso mangoes did not share the same fate. Their shipment had been delayed and I initially couldn’t find any at the Gerrard India Bazaar (aka Little India). Luckily, when I came back last weekend, I scooped up a case, split them with a friend and have been enjoying them all week. Arguably the best mango.
I used to wonder why mess with mangoes when they taste so good all by themselves? I love pretty much all (heat tolerable) dishes with mangoes, but when I have delicious fresh mangoes, I just want to eat them the way they are. I find it hard to incorporate the mangoes into a dish that may mask their flavour. No worries with Mango and Sticky Rice, because mango and coconut are simply meant to be together. They are definitely better than the sum of their parts alone. The sweet coconut creaminess envelopes the juicy Alphonso mangoes on a bed of creamy, yet sticky, coconut-flavoured rice. The benefit of making this dish at home, is that you can make the dish as sweet as you want. Not much sugar was needed to be added when the mangoes are brimming with taste. There are many recipes for Mango Sticky Rice, but I adapted my version from Taste Buddies.
Mango shrikhand is an Indian dessert, popular in Gurjarat (incidentally where mangoes are grown). Cool, strained yogurt is mixed with cardamom, saffron, sugar and (in this version) pistachios as well. It is topped with the sinfully juicy mango slices with a sprinkle of chopped pistachios. The Alphonso mangoes, utterly sweet, really shine in this dish.
This recipe is adapted from Closet Cooking, and is really, really good. I know it is important to have the proper consistency of yogurt, which is why people recommend to drain it in a cheesecloth overnight, but I used Greek-style yogurt instead. It was thinned with the additional ingredients. Definitely taste as you go, adjusting the sweetness based on your ingredients.
Alphonso mangoes are arguably the sweetest mango you can find. They are imported from India, and only recently, in 2007, did the United States lift their 18-year import ban. The recent volcanic eruption in Iceland caused a glut of Alphonso mangoes at the Gerrard India Bazaar in Toronto but I found some at the Cash and Carry over the weekend. They are definitely worth the extra price as they are just bursting with juice. Every time I cut one, I did it over my dish to catch all the runaway juices, and then proceed to lick my fingers clean as to not miss any of the sweet mango goodness.
When, for an early birthday gift, the lovely D drove an hour and a half to pick me up and drive another hour and a half to the Stratford Festival, I wanted a fresh and gluten-free lunch recipe. As quick and easy-to-make as they are tangy and sweet, these mango salad rolls were the perfect treat.