the taste space

Roasted Cauliflower and Mustard-Hummus Rice Bowl with Garlicky Spinach & A Vegan Mustard Tasting Party

Posted in Favourites, Mains (Vegetarian) by Janet M on April 5, 2014

Roasted Cauliflower, Garlicky Spinach and Mustard-Hummus Rice Bowl (& A Vegan Mustard Tasting Party)

One of the main things I will miss when I leave Houston will definitely be the people: my friends, my co-workers and the awfully friendly strangers. If it weren’t for connecting so well with my co-workers, I don’t think I would have enjoyed Houston as much. And you know how I know we met special people?

They were not only amused but also excited about our idea for a mustard tasting party.

This idea had been brewing for nearly as long as our idea for a tamale party. Somehow, I managed to convince Rob, that yes, I wanted the mustard variety pack at Trader Joe’s, and yes, I knew we only had 6 months left. Oh and yes, we already had another 3-4 other mustard varieties.

We proposed the idea: help us eat our mustards, let’s have a mustard tasting party. We figured we had enough mustard to sample, but everyone also brought their own favourite mustard as well. Collectively, we had 12 mustards. Everything from a Mango Diablo mustard, to a honey and whiskey mustard, to a creole mustard and nearly the entire gamut of Trader Joe’s mustards. ;)

Vegan Mustard Tasting Party

The question, of course, was what to serve at a (vegan-friendly) mustard tasting party.

I loved the suggestion for small boiled potatoes for tasting the mustards individually. I also made plain roasted cauliflower and Rob cut up some pita bread to serve with fresh hummus. Our guests provided some chips, pretzels, sausages and beer [including ginger beer].

The small potatoes were a resounding success. I was impressed that they all looked different when sampling, too.

Vegan Mustard Tasting Party

For those curious: I think we all really liked Trader Joe’s Basil Mustard. The El Diablo Hot & Spicy mustard also earned high praise, but I didn’t try it since I was warned it was uber spicy. I also highly recommend Stadium Mustard that our friend brought us from Cleveland, which sadly did not make an appearance because we ate it all before the party (you can see it pictured here with my vegan cheese-stuffed sausage and sauerkraut, though).

We had a bit of odds-and-ends leftovers after the party and they combined fabulously. So fabulously, I just had to share it. Knowing that hummus+mustard worked well in my vegan deviled eggs, I worked with a mummus sauce (mustard + hummus). Worried my rice bowl may be too beige, I added the leftover roasted cauliflower and hummus to freshly sauteed garlicky spinach. I was thinking Terry’s Sesame Wow Greens would have been great, but I went with something more simple: spinach and garlic finished with toasted sesame oil. It complemented the hummus really well. (Of note, I just made a single serving but increased the amount to serve 4 in the recipe below).

Leftovers need not be boring and I may never have had the forethought (or energy) to make such an involved recipe. But I highly encourage you to try it out. :)

Not that I need new mustards right now, but which one is your favourite? Have you ever made homemade mustard?

Roasted Cauliflower, Garlicky Spinach and Mustard-Hummus Rice Bowl (& A Vegan Mustard Tasting Party)

This is my submission to this month’s No Waste Food Challenge.
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Vegan Deviled “Eggs” & Cookbook Giveaway

Posted in Appetizers, Book Review by Janet M on March 27, 2014

Vegan Deviled "Eggs"

Onwards with the 30 vegetable challenge. Instead of using an abundance of vegetables in a single dish, I am focusing on possibly the most popular vegetable. A vegetable that I rarely eat at that: the humble white potato.

White potato has its critics.  A high glycemic starchy vegetable that is typically consumed deep-fried or slathered in oil. I actually don’t like the taste of white potatoes, either, preferring its colourful cousin, the sweet potato. In any case, not all white potatoes are created equal and it was most apparent while we travelled in Colombia and enjoyed their local favourite: papas criollas. A small, creamy potato, perfect to eat after a simple boil, although it was also common spotted after a toss in an oiled skillet. Other small potatoes can be reasonable substitutes. I spotted these at our favourite (Mexican-flavoured) farmer’s market and brought them home to make a vegan twist on devilled eggs.

Vegan Deviled "Eggs"

No eggs, no problem. The creamy potatoes are a fun twist for the cooked egg white base and a creamy mustard-hummus filling with a touch of black salt is very reminiscent of the real deal. Sprinkled with a touch of smoke paprika and you have an easy, pretty appetizer. If you have some mad piping skills, you could make this even more fancy.

Vegan Deviled "Eggs"

This recipe is from the latest in the Happy Herbivore cookbook series, Happy Herbivore Light & Lean. For some reason, I have never really warmed up to Lindsay’s earlier cookbooks but this one was different. First of all the photos are gorgeous. Secondly, the recipes appeal to me more.

Her recipes, even if from previous cookbooks, have been lightened up and spruced up with bolder flavours. She has a bigger emphasis on vegetables and less reliance on ketchup and mayonnaise. More complete meals, instead of sides. All her recipes are oil-free and low-fat which I don’t necessarily advocate but did not mind trying out temporarily. Her recipes prove you do not need oil to make food flavourful but I like a bit more fat for satiety. Even if for no other reason, yes, you need some fat to absorb fat-soluble vitamins A, D, E and K.

The third part of the book includes an introduction to basic strength exercises. She includes good photographs and descriptions of each move with modifications for beginners and those who want a challenge. I like that she included another aspect of healthy lifestyles, beyond nutritious food.

Vegan Deviled "Eggs"

First and foremost, I enjoy sharing delicious food and this cookbook delivers. These deviled eggs are only one recipe but I also recommend the garden vegetable chili, cheater pad thai noodle bowl, breakfast tacos and scrambled tofu.

Thankfully, the publisher allowed me to share the recipe (with one of the gorgeous food photos by Jackie Sobon from Vegan Yack Attack, too) 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 what you think about no-oil meals. The winner will be selected at random on April 7, 2014. Good luck!

Happy Herbivore Vegan Devilled Eggs

Recipes from Happy Herbivore Light & Lean elsewhere:

Thai Crunch Salad
Caribbean Bowl
Meatloaf Bites
Chocolate Chip Cookies
Pumpkin Pancakes
Blueberry Yogurt Muffins
Breakfast Tacos
Lentil Joes (with a video)
Spinach Love Wrap
Soba Peanut Noodles
Deviled “Eggs”
Microwave Peach Cobbler

PS. This is my submission to this month’s Anyone Can Cook Fabulous Vegetarian Food.

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Cheezy Scrambled Egg Breakfast Tacos with a Creamy Mustard Sauce (Vegan, Soy-Free)

Posted in Breakfasts, Mains (Vegetarian) by Janet M on February 1, 2014

Breakfast Taco with Soy-free Cheesy Vegan Scrambled Eggs

Rob and I have been on a quest. A mission to find corn tortillas. Corn tortillas so light and pliable, you easily could think they were flour tortillas.

I don’t know if it is just me, but I always think of hard, crunchy El Paso  taco shells when I hear corn tortillas. Nothing could be further from reality. We were treated to the fresh tortillas while in Mexico City and figured it was just a matter of research. They were bound to be found in Houston.

Because once you’ve tried them, you can’t go back.

I was not alone in my quest. The lovely folks on the Houston Chowhound boards already helped others satisfy their fresh corn tortilla needs. Our adventures to Mi Tienda proved to be a quick trip back to Mexico. They are a grocery store for all your Mexican needs, including corn tortillas. They are freshly made in-house and perfectly tender when consumed that same day. Since it is a bit far from home, we bought 80 tortillas. All for a whopping $2.

Breakfast Taco with Soy-free Cheesy Vegan Scrambled Eggs

While we froze the majority of the tortillas, we have been enjoying tacos all times of the day. Breakfast, lunch and dinner.  No complaints from Rob. He LOVES tacos!

For our breakfast tacos, we were inspired by Dawn’s recipe to make “cheezy” scrambled eggs with chickpea flour and nutritional yeast. WeRob routinely makes Indian chickpea flour pancakes and tofu scramble, so this kind of married the two. It was a fun mess, too. We served it with spinach and topped it with a creamy, cheezy mustard sauce.

Corn tortillas – what do you think?

Breakfast Taco with Soy-free Cheesy Vegan Scrambled Eggs

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

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

Posted in Mains (Vegetarian) by Janet M on January 30, 2014

Yassa Chickpeas

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

Yassa Chickpeas

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

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

Yassa Chickpeas

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

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

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Tomato Red Lentil Soup with Dill

Posted in Favourites, Mains (Vegetarian), Soups by Janet M on January 23, 2014

I love it when Houston behaves itself.

Rob and I had another Canadian visitor recently. In between Polar Vortex 1 and Polar Vortex 2, Houstonians enjoyed balmy (normal) summery weather at its finest. You know, summer how it is meant to be: around 25ºC. None of that feels like 38ºC with 90% humidity forecast. None of that below freezing business (that’s tonight, by the way).

Together, we did more touristy things than we had ever done before: hiking next to alligators, admiring the Museum of Fine Art’s impressive gold collection, watching Americana in our backyard via the Martin Luther King Jr Parade. However, I still skipped out on the stereotypical NASA Space Center visit. We still shared our favourite haunts but explored new restaurants as well. Nearly every meal was pre-planned. My friend had so many restaurants she wanted to try!

After the whirlwind of a visit (if you knew my friend, you would know this is no overstatement), both Rob and my friend parted for Canada. One to Toronto and the other to Winnipeg. Both returned to temperatures around -20ºC (-4F). Yesterday, my friend in Winnipeg told me it was -40ºC with the windshield. For those that need a conversion to Fahrenheit, at -40, both Celsius and Fahrenheit scales collide. Collide and freeze. They are the same. Both, really, really cold.

With the imminent cold weather, I am sharing another warming soup. Red lentils are a perfect blank canvas for a hearty meal. Pureed tomatoes and red lentils are combined with cauliflower and brown rice in a broth spiced with cumin, mustard and dill. I never would have thought to combine those flavours together but the dill really brightened the dish. This is an excellent soup!

How have you been keeping warm lately?

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

PS. The winner of Balanced Raw is Marquis. Congratulations! (more…)

Holiday Salad with Cranberry-Orange Vinaigrette

Posted in Favourites, Salads by Janet M on December 19, 2013

Holiday Salad with Cranberry-Orange Vinaigrette

Yesterday, we had a potluck at work. Non-denominational for the holidays, there was an Italian theme. In addition, the organizer reminded us of some food restrictions in our department: nut allergies, no eggs, gluten-free and vegetarian.

My original plan was to bring the vegan cheese log, but figured the vegans would appreciate it more. Indeed, they loved it possibly more than me! Instead of bringing vegetables for the non-vegans, I shared a treat that did not even seem vegan: the very best chocolate truffles! Also, because it met all of the listed dietary restrictions! It is nut-free, egg-free, dairy-free as well as free of artificial sweeteners and flours. It is also (almost) raw. Not quite raw because I use non-raw cocoa powder. I think a few people were scratching their head wondering exactly what was in my truffles since I had such a long list of what was not in them. All yummy, though!
(Of note, I discovered the truffles are super soft after being at room temperature for 3 hours… and I think the best remedy for this would be coat them in a magic shell!!)

Holiday Salad with Cranberry-Orange Vinaigrette

I am a bit behind on my potlucks, though. At our last work potluck, celebrating Thanksgiving, I did represent the veggies with this salad. We have made this holiday-inspired ruby red dressing a few times after Emma suggested it. It adds a gorgeous colour to your salad and the delicious sweet-tart cranberries in the dressing is balanced by orange juice and maple syrup.

Holiday Salad with Cranberry-Orange Vinaigrette

Pictures here with lettuce, dried cranberries, pecans and pumpkin seeds, I find it pairs amazing with brown rice or curried chickpeas to make a complete meal. Apples and cucumbers make a nice contrast, too.

I asked Rob to take photos and he told me he wanted to highlight the pretty red dressing by drizzling it in fun patterns overtop the salad. It was a bit challenging with a spoon. He may have picked up on my hint that squeeze bottles would make a nice gift (and under $5!). In actuality, he told me we already had squeeze bottles: I just need to finish the agave nectar. Not too hard after I made 3 batches of the best truffles ever within the past week. ;)

Would you have gone with the salad or chocolate?? (Or both?)

Holiday Salad with Cranberry-Orange Vinaigrette

This is my submission to Deb for this week’s Souper Sundays and to this month’s Feel Good Food challenge for cranberries.

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Hempy Peach Salad with a Creamy Balsamic Hummus Dressing

Posted in Appetizers, Favourites, Salads by Janet M on August 9, 2013

Peach and Hemp Salad with a Creamy Balsamic Hummus Dressing

Going to the country, gonna eat a lot of peaches… Millions of peaches, peaches for me. {sing along here}

I swear, I wasn’t planning to share so many salads.

But to combat salad ennuis, I kept mixing up new dressings. I didn’t think it would be so spectacular, but I loved it. And then snapped away some quickie photos for you to enjoy the sights of my salad, too.

Fresh, flavourful ingredients are important for a salad; but like pasta is to sauce, salad can be a vector for dressing.

A simple go-to dressing. With hummus on hand, this is so easy to put together. Hummus, balsamic and mustard. I always taste-test the dressing, but this one was hard to read. As I said, I didn’t really think I’d like it; it seemed too tart. Drizzled next to the sweet peaches, though, it all balanced out.

And to finish off my meal? Carrots with the hummus that didn’t make it into the dressing. ;)

Peach and Hemp Salad with a Creamy Balsamic Hummus Dressing

This is my submission to Deb for this week’s Souper Sundays and this month’s No Croutons Required for seasonal.
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Tofu-Avocado Salad with Arepas

Posted in Mains (Vegetarian), Salads, Sides by Janet M on July 30, 2013

Tofu-Avocado Salad with Arepas

Thank you so much for the kind words from my last post. New friendships take a while to develop, at least for me.  I am definitely keeping my chin up… and moving forward. Or perhaps trying just to enjoy what is. It really was a stressful whirlwind last year and it might be nice to embrace the emptiness. Thank you, Anna, for pointing me to this lovely video.

One thing is for certain: I couldn’t do this without Rob. I could not imagine doing this year apart.

Since Rob works from home, and I labour in the hospital, it is funny how the roles have reversed slightly. I swear, Rob has been more adventurist in the kitchen than me. Rob is cooking up a storm, while I am relishing in my quickie salads, hehe.

Tofu-Avocado Salad with Arepas

And the best part? If we time it just right, I can come home to freshly cooked food. Some foods are just not meant to be eaten as leftovers, which is why they are such a treat.

Case in point: arepas. The moist and fluffy arepas with a crispy shell only happen when you make them fresh. We long learned not to make leftovers since they are very lacklustre. They are one of Rob’s specialties, although previously reserved for the weekend when we have more time for food prep.

They seem to fit with most any dish, at least in our fusion household. We like to make it with tofu scramble, but this time Rob went all out with the bean-quinoa chorizo crumbles from The Great Vegan Bean Book. I found them a bit spicy, so I threw together a spin on vegan egg salad: tofu-avocado salad. The avocado, tahini and Dijon make for a creamy dressing while chunky avocado and tofu are surprisingly reminiscent of eggs. The dill adds a nice spin, too. I used dried but I think fresh would be best.

bean-Quinoa Chorizo Crumbles with Arepas

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

Zesty Lemon Cilantro Chickpea Salad

Posted in Mains (Vegetarian), Salads by Janet M on July 16, 2013

Zesty Lemon Cilantro Chickpea Salad

I thought I had adequately prepared for a few days without a kitchen. I packed a paring knife, cutting board, can opener, garlic press and lemon press with me during our road trip. No pots meant I couldn’t cook up quinoa. No cups meant I couldn’t even boil water for tea. Never mind anything more fancy that needed a skillet.  Basically, it meant I could make salads.

Zesty Lemon Cilantro Chickpea Salad

This isn’t a boring salad, though. In between unpacking and snacking on hummus, I made this delicious chickpea salad when we first arrived in Texas. Of course, after I stocked up the fridge. Super simple: mix and marinate. It looks uninspiring but it was a nice balance between the tart lemon, fresh cilantro and sharp garlic. Lemon zest? Well, without my zester, I shaved off the lemon peel and chopped it with a knife instead. However, the zest in this salad is from the garlic, not the lemon zest. The garlic was stronger when I originally made it, but it tamed itself for leftovers, which made it perfect for lunch. It was also delicious overtop mixed greens for a more green salad.

Zesty Lemon Cilantro Chickpea Salad

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

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Seitan Sausage Buns (High protein buns that taste like sausage)

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

Seitan Sausage Buns (High protein buns that taste like sausage)

My brother likes to make fun of my standard breakfasts: oatmeal + protein powder + spice/fruit + flax/chia. Not the oatmeal, the protein powder part. Why do I need that? That isn’t all natural. For me, it is one way to ensure I reach my daily protein needs and gives me a filling breakfast (oats alone do not do that).

It is true: I eat things that have been processed. I can’t make everything from scratch and sometimes I think it is necessary to tap into the best parts of what a plant can give me. I am anti-white flour because flour has been stripped of its nutrients, but what if I told you I found a fortified wheat “flour”? One filled with 75% protein. It is called vital wheat gluten. You strip away everything but the protein. Wheat protein powder! Instead of adding it to smoothies, like my regular protein powder, I bake with this one.

I have made seitan before. I liked these chorizo sausages, especially with cabbage, as well as Chinese Five-Spice Seitan with cabbage. I’ve also trying the boiling method to make seitan directly in a stew (the Iraqi eggplant stew was oh so good). However, always up for a new recipe, this time I tried a baked sausage. For some reason, I remembered seitan being a pain to make, with kneading and resting, etc. I wanted to see how a simpler recipe would compare. Just a bit of kneading, and then a simple bake. This one lacked chickpea flour and mashed beans (vital wheat gluten only) and used flavours from nutritional yeast, smoked paprika, mustard and tamari and was easy to make.

Seitan is also known as wheat meat. This recipe reminded me of that. It tasted more bread-like. I don’t think that’s how most seitan is supposed to be (maybe because I decreased the oil?) but I still thought it tasted good. And they were easy to make. Mix, knead, bake.

I rechristened these as sausage buns because they are buns that taste like sausage, not because there is a sausage in the bun.. HA! Most recipes tell you to let your seitan cool and an overnight chill in the fridge is recommended to enhance their flavour. Well, I ate these puppies straight from the oven, unadorned, only cooled so that I could unwrap them without burning my fingers. Delicious. A warm bun. A (super) filling high-protein bun. (I am not joking, if you make this into 3 buns, each bun is 50g of protein and only 315 calories). And super filling. Bready and chewy with a nice flavour from the smoked paprika and nooch. I found them a bit salty, which may explain why I liked them so much, so next time I would suggest decreasing the salt and/or tamari and add to taste.

What are your thoughts on seitan? Not too popular with anyone on an anti-gluten diet, but if you are not gluten-sensitive, definitely give it a shot.

Seitan Sausage Buns (High protein buns that taste like sausage)

This is my submission to this month’s Random Recipe for bread.

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Tempeh and Arugula Salad with a Mustard Miso Dressing

Posted in Favourites, Salads by Janet M on May 9, 2013

Tempeh and Arugula Salad with a Mustard Miso Dressing

Power of beautiful food?

I adore Gena’s blog Choosing Raw, where she shares gorgeous food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to try.

So around the time of my food funk and arugula excess, I was propelled to the kitchen with the promise of beautiful food. Gena shared a drop-dead gorgeous salad with mizuna and tempeh with a mustard-miso dressing. I had enough gusto to make the dressing and bake some tempeh. Less inclination to go to the store to buy cabbage, snow peas and cilantro. So, I tossed it with the arugula and some cherry tomatoes and cucumber.

It did not matter because the star of this salad was the dressing. Oh my gosh, it was so good. A hefty dose of miso, a strong background of mustard with a sweet sourness from Meyer lemons and maple syrup, this dressing had a lot of bold flavours that became downright addictive. The tempeh was very basic and could be used for most meal salads since it was not strongly flavoured.

By the time I finally got around to acquiring some cabbage, I think I hate half the cabbage with this dressing alone. I just kept returning for more delicious salad.

Here’s to beautiful salad! :)

Have you tried Gena’s recipes? What are your favourites?

Tempeh and Arugula Salad with a Mustard Miso Dressing

This is my submission to Deb for this week’s Souper Sundays and to this month’s No Croutons Required for little bites. (more…)

Basmati Rice Pilaf with Caramelized Onions and Broccoli

Posted in Mains (Vegetarian), Sides by Janet M on April 16, 2013

Do you think there is an old school vegan cuisine?

Stereotypical tofu, broccoli and brown rice? Nutritional yeast?

What’s the new school vegan?

Kale, quinoa and Brussels sprouts? Miso?

I say what’s not the new school vegan? Variety is key! Everything is fair game!

I may choose chickpeas day in and day out for a few months (you have been warned, hehe), then I am loving lentils the following month and the next bit is all about black beans. By the time I eat chickpeas again, I have forgotten how wonderful they were and the cycle repeats itself ad nauseum.

Out of all the vegetables, we buy broccoli fairly routinely. Rob loves it. Steamed, it is a simple side for any meal Rob wants to healthify. Rob also loves adding broccoli stems to besan chilla and tofu scrambles and creamy broccoli dal continues to be one of our favourite meals.

However, as rated by my most popular tags on the blog, broccoli does not even make my sidebar!

Thus, it is time to diversify our broccoli uses.

This is a rice pilaf from 1000 Indian Recipes which is basically old-school vegan gone Indian! Brown rice and broccoli fragrant from Indian spices with sweet caramelized onions. Savoury spices like cardamom, cinnamon and cloves infuse the rice as it cooks and a tarka (spiced oil) is used at the end to get the mustard and cumin seeds to pop. Sadly, I didn’t find this dish as flavourful as I anticipated and was a bit disappointed. Next time, I would increase the spices and perhaps decrease the amount of rice. And likely add some beans for a complete meal.

What’s your take on broccoli? Common vegetable often in the shadows?

Other broccoli favourites on my blog:

Broccoli and Cauliflower Salad with Lime and Cilantro (Whole Foods Detox Salad)
Lemon-Balsamic Glazed Chickpeas and Broccoli
Quinoa Falafels with a Cheezy Broccoli Bowl
Buddha Veggie Bowl with a Ginger-Miso-Lime Dressing
Confetti Veggie Salad with Mustard Curry Dressing
Forty Clove Chickpeas and Broccoli
Kelp Noodles, Baby Bok Choy, Broccoli and Red Pepper with a Coconut-Peanut Sauce
Spicy Peanut Udon Noodles with Tofu and Broccoli
Creamy Green on Green Pasta (aka Raw Kelp Noodles and Broccoli with a Creamy Lemon-Basil Whipped Avocado Sauce)
Broccoli and Red Pepper Stir Fry with Peanuts


This is my submission to this month’s Random Recipe, to this week’s Weekend Wellness and to Bloggers Around the World for India.

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TVP Sloppy Joes Stuffed Roasted Sweet Potatoes

Posted in Mains (Vegetarian) by Janet M on January 29, 2013

One of the things I liked about Vegan For Life is that there are recommendations supported by science. Two servings of fruit are good and just 2 tsp of oil a day is a good idea. And that whacky TVP? It isn’t as scary as you may think. It may be a processed soy product, but it is basically defatted soy flour that is high in protein. A varied diet is more important. Everything in moderation is ok.

This may or may not have given me the nudge to use up the last of my TVP that had been languishing in my pantry. I bought it planning to make Cara’s Pumpkin Gingerbread Protein Bars, and then bookmarked Laura’s Squash Breakfast TVP and Maple TVP Oatmeal but happy I eventually settled on making these TVP Sloppy Joes.

Not that I grew up eating Sloppy Joe’s. I don’t think I have ever eaten the real thing, but I know this tasted good. A sweet tomato sauce accentuated with Worcestershire sauce, mustard and liquid smoke. A bit sweet for me with the added sweetener, so I suggest not adding it until the end to see if it needs it. The TVP confers a granular hamburger meat texture. I am thinking mashed lentils could be a good substitute next time.

Instead of the standard bun, I piled the sloppiness overtop a roasted baked potato. Paired wonderfully.

What do you think of TVP?

Here are my other meals with TVP:

Pumpkin Chili
Brazilian Black Bean Stew with Portobello Mushrooms (Portobello Feijoada)
Beefy Portobello Mushroom and Cranberry Stew

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

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Slow-Cooked Nova Scotian Baked Beans (with European Soldier Beans)

Posted in Sides by Janet M on January 26, 2013

Slow-Cooked Nova Scotian Baked Beans (with European Soldier Beans)

Bean envy.

Do you have it?

Jealous of those who live in the US with easy access to Rancho Gordo heirloom beans? RG even has a BEAN CLUB!! Or how about heirloom beans from Kalustyan’s, Purcell Mountain Farms or MarxFood? I mean, they technically could ship to Canada, but it costs way too much to be feasible (beans are heavy). I have recruited very loving family and friends help me collect my heirloom bean stash. My Christmas present included heirloom beans (and tote bag) my brother picked from Rancho Gordo‘s booth while vacationing in San Francisco. Woohoo for me!

I have searched for local options. Canada has such vast farmland; why don’t we have heirloom beans? Turns out you just need to know where to look. I have had good luck at ethnic grocers (Sunny’s has a whole half aisle dedicated to beans), Whole Foods (especially the store near Square One in Mississauga) and for those that don’t live nearby you can even mail order Nova Scotian beans right to your front door. But only if you buy 12 lbs. :)

Not daunted by such a large amount of beans, I ordered a mix of Jacob’s Cattle, Soldier and Yellow Eye beans from Webster Farms, a family farm in Cambridge, Nova Scotia. I have been eating the Yellow Eye beans as a nice alternative to white beans. The next experiment is for the European soldier beans, named after its red markings (the red coats of the British soldiers).

Slow-Cooked Nova Scotian Baked Beans (with European Soldier Beans)

I decided to tackle a Canadian specialty: baked beans. In the Nova Scotian way. I mean, these beans are from Nova Scotia, how could I not?

Turns out there was a recipe on the back of the package for baked beans. In general, recipes for baked beans call for gobs of sugar – molasses, honey, brown sugar, and maple syrup. Most recipes will advise you specifically not to use blackstrap molasses, but the recipes that use it are the recipes that interest me the most. Blackstrap molasses may be bitter but it also has a lot of iron and calcium, too.

So, on a wintry night, I warmed the house with a slow-cooked pot of baked beans. With a trio of soldier beans, blackstrap molasses and pumpkin seed butter, we have an iron overload. Food bloggers always exaggerate, right? I am not kidding. With almost 40mg of iron in one serving, that’s 220% of the standard recommended daily intake. (If you don’t believe vegans need extra iron, of course). Eat an orange and pass on coffee/tea to help absorb it all. These beans are not too sweet but have a depth from the bitter blackstrap molasses. The pumpkin seed butter makes these a lot more creamy than they look. The slow cooking makes the sauce thick and full-bodied. I stopped after 3 hours but feel free to let it cook into the evening.

So, envying the beans, yet? :)

Slow-Cooked Nova Scotian Baked Beans (with European Soldier Beans)

This is my submission to this month’s Bookmarked Recipes, and to month’s My Legume Love Affair, hosted by Susan.

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Confetti Veggie Salad with Mustard Curry Dressing

Posted in Mains (Vegetarian), Salads by Janet M on January 17, 2013

Confetti Veggie Salad with Curry Mustard Dressing

Half-way through January.

Have you been affected by the January Joiners?

A congested gym as people begin their journey to health through exercise.

Surprisingly (or not), I haven’t been affected. Same thing happened last year as well.  Nothing really changed. The same regulars keep returning.

I shouldn’t give away my secret: I like going to the gym at 6:30am in part, because it is less busy. Even if I show up late, I can still find a spot at my favourite spinning or weight lifting class. (*except one crazy hard-core gym where the spinning classes are filled by 6am!)

I have been trying to be a bit more punctual for my morning work-outs, but now that I am at the mercy of the transit, things are even less predictable. The benefit of my gym is that there are lots of locations. Last week, I realized I wouldn’t be on time for the 6:30am class, so I detoured to the 7am class at a different location. Arrived 15 minutes early, only to find out the instructor was sick and it was cancelled. Another location had a spinning class that was just starting, so I rushed over and joined in 15 minutes later. Something is better than nothing.

Confetti Veggie Salad with Curry Mustard Dressing

Science says so, too. Combined short routines are as good as longer work-outs. Too long is not as good, though. Leisurely runners outlive the runners who ran twice as much. Moderate-paced runners also lose more weight than those who were more active. As you exercise more, fatigue sets in; hunger reigns.

Since I’ve stopped cycling my crazy commute, my energy levels have improved, my mood is better and my eating is under control. Sounds like I need to work on my balance. More isn’t necessarily better. More exercise, at least.. more rest could be better. :)

I’ve noticed an increased interest in my detox salad over the past few weeks. It reminded me how good it was but decided to go for a different twist. This kind of salad is perfect with hard crunchy veggies. Like the veggies leftover from platters. Cauliflower and broccoli always seem to linger behind. Save the veggies! :)  Like my Raw Thai Pineapple Parsnip Rice Salad, I use my food processor to chop up cauliflower, broccoli and red pepper into small pieces. Currants add a subtle sweetness. Hemp seeds add fat and protein. And the dressing? A sweet tangy curried mustard concoction. I love how salads like this only improve with a longer marinade. Leftovers, for the win! ;)

Confetti Veggie Salad with Curry Mustard Dressing

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

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