the taste space

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Posted in Favourites, Mains (Vegetarian) by Janet M on September 21, 2013

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Compared to most other fellows, I have it pretty good. Right now, I have very limited call and my hours are fairly regular. However, I still spend around 12 hours at the hospital each day, plus an hour for my commute. This is partly self-induced since my first few hours are spent at the hospital fitness center. It is quite impressive. I still marvel at their selection of classes that start prior to 7 am (4-5 different classes depending on the day).

In any case, it is no wonder that Rob, working from home, with regular hours and no commute, has more time on his hands. The best part is that it has transcended into the kitchen for some delicious meals. Epic meals, at that. Rob has been neglecting his blog, especially for recipes, so I’ve decided to blog his culinary creations. Trust me, you don’t want to miss out on this one.

One of our favourite restaurants in Toronto is Banh Mi Boys and we nearly always ordered their tofu-kimchi sweet potato poutine. It is a riff on traditional poutine, a Canadian delicacy of potato fries covered in gravy and cheese. Their Asian fusion version has crispy sweet potato fries (our request), covered with kimchi, marinaded tofu, sprinkled with green onions and the mayonnaise is on the side (as per our request). Hannah shared a lovely photo of it here. They also have a pulled pork version for carnivores.

We have been fantasizing about making our own version for awhile, after we discovered how wonderful beer transformed sweet potatoes into crispy fries. With the boon of (vegan) kimchi, it was only a matter of time. Beer-Soaked Sweet Potato Fries + BBQ Jackfruit meat + kimchi + baked tofu. Rob added mayo to his which is what he photographed. He took all the photos for this, including step-by-step documentation of the components.

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Don San Foods vegan Kimchi

I didn’t want this to fade away into our memories, so here’s to a special recipe for you to try, too.

PS. For those interested, Rob shared the photos from our Portland, Oregon and Burning Man vacation here.

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

This is my submission for this month’s Bake Fest, and to this month’s Four Seasons Food for Sliding into Autumn.

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Broccoli and Kasha Bowl with an Onion-Miso-Dill Dressing

Posted in Favourites, Mains (Vegetarian), Salads, Sides by Janet M on June 6, 2013

I am on a kasha-kick. At least until my stash runs out.

The millet evaporated last summer. Next went the wild rice. Now I am plowing through the kasha. Once I discovered the boil-in-a-bag stuff, I was smitten with it as a base for veggie-based bowls.

With a focus on simpler meals, I made the dressing first and then decided what to toss with it.

And yes, this was a glorious dressing.

It seems so weird. Raw onion? Dill? Miso?

But trust me, it worked so well. I also tried a creamier version with tofu-cashew mayonnaise and liked that, too.

I picked kasha, but any grain would work here. Brown rice? Quinoa? Choose your favourite veggie but broccoli complemented the tangy dill-miso dressing well.

This is my submission to Deb for this week’s Souper Sundays, this month’s Random Recipe for healthy foods and to this month‘s Herbs on Saturday.

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Vegan BLT Sandwich with Curried Kabocha Squash Flatbread and Tofu-Cashew Mayonnaise

Posted in Mains (Vegetarian) by Janet M on September 7, 2012

A Vegan BLT.

Not so farfetched with prepared store-bought vegan bacon, vegan “mayonnaise” and a loaf of bread.

But this is Janet-style. Whole foods only. No white flours.

A return of the raw eggplant bacon. Flatbread made with kabocha squash, buckwheat and flax.  And for that mayonnaise, I whipped up a tofu-cashew version.

Food is always a source of discussion at gatherings, and since I don’t visit my extended family in Montreal that often, they found it shocking what I ate (or rather what I don’t eat). OK, no meat and dairy, but what about baked goods with eggs? No. What about whole wheat pasta? No. What about bread? No.

I make very few baked goods. Even when I do, I want them to be whole-foods based. It took me awhile, but I finally made Gena’s curried kabocha squash flatbread when I had a hankering for a BLT with the abundant fresh tomatoes. Although, after I had difficulties with a wet dough that never seemed to bake, I was reminded why I love my one-pot meals. They are so much harder to goof up!

My problem with the bread was that it took much longer to cook. I probably added too much water since my squash was already moist. Or I should have spread it thinner. In any case, I had to flip it while the underside was still wet. After a long run in the oven, it was dry and cooked through. I loved the subtle flavour from the squash which made these moist and pliable breads. The spices added a complementary touch and was nice with the BLT components.

I also made a quick vegan mayonnaise with tofu and cashews. I scoured a few recipes, including some made with avocado and even beans but wanted one that wasn’t loaded with oil. While not as creamy as traditional mayo and only reminiscent of its flavour, I still enjoyed the spread. In the sandwich, you wouldn’t note the lack of real mayonnaise. You only notice the differences while licking the knife.

While most people have returned to school this week and may be looking for totable lunches, sandwiches are common for the masses. However, just like my BLT Corn Pinto Bean Salad with Raw Eggplant Bacon, the bacon needs to be kept separate and assembled just prior to serving. The great thing about the eggplant bacon is how crispy it is. However, it seems to whisk in moisture super fast, so you need to keep it separated until ready to eat.

This is my submission to Deb for this week’s Souper Sundays, to this week’s potluck party for Back to School Recipes, to this week’s Healthy Vegan Fridays and to this month’s Simple and In Season.

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Mexican Salad with Creamy Avocado Dressing

Posted in Salads by Janet M on May 18, 2010

Whenever I cook for other people, I am torn between trying a new recipe on unsuspecting partners in crime, or sticking to some tried-and-true recipes. I battle between knowing a dish will be great, to the possibility that I might find a new dish I love as well! Or if I don’t, others will help me eat it (just kidding!).  Certainly some dishes lend well to large gatherings, like creamy lettuce salads.. because they just don’t last until the next day.

So when I was confronted with meeting (many!) strangers over a potluck, I erred on the side of trouble, and a large salad (salad = trouble ? No way!). Thankfully, this gamble paid off. I taste-tested it before I brought it over, so I knew I wasn’t doomed to disaster.

I must admit I don’t make many creamy dressings, and my only mayonnaise is Japanese (courtesy of okonomiyaki cravings), but the majority of this dressing was entirely avocado. It was pretty scrumptious and the green onions had a small kick of heat that balanced out with the avocado nicely and while I omitted the hot sauce, I am sure it would have been nice for those who enjoy more spice. The Romaine and chips had nice crunch that complemented the rich creaminess from the dressing. The black beans were a nice addition too. I am reminded how much I love creamy salads and now I have to wait for another grand gathering to make such a monstrous salad a second time. Enjoy!


This dish was adapted from Noble Pig, and also spotted at Krista’s Kitchen. It is my submission to this month’s No Croutons Required featuring Mexican soups and salads as well as this month’s My Legume Love Affair hosted by The Well-Seasoned Cook.

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