the taste space

Broccoli and Pineapple Udon Bowl with Pineapple-Peanut Sauce

Posted in Mains (Vegetarian) by Janet M on February 6, 2014

Thank you for all your kind words about my knees. Thankfully I had friends and co-workers (AND ROB!) to help with my (on-going) recovery. Unlike my sister-in-law who is still driving herself to work (her [now confirmed] broken toe is on her non-driving foot), Rob has been driving me to work. Not that I couldn’t drive myself, but he is just that awesome.

He has also been helping me around the kitchen. He made the cheezy chickpea dip again although I was to blame for the burnt coconut bacon, as Rob tended to a broken beer bottle. The beer bottle that exploded (from the bottom), after the rice vinegar fell on it which was knocked over when Rob was putting back the liquid smoke. Oh my.

He also revisited some old favourites like tamarind lentils and my lemon-ginger miso soup (Rob’s addition were carrots, parsnips with some noodles and I then added extra sauteed mushrooms and baby spinach to mine). Yum!

Rob also has been steaming up broccoli like a pro.  For this dish, he went all out with a sauce, tofu and noodles. The pineapple was a fun twist on a Hawaiian noodle bowl with a peanut sauce. I love how the pineapple was used to sweeten the sauce directly. Ginger and sriracha made it a bit zippy but this was all tempered by the sweetness from the pineapple.

While Rob was busy in the kitchen, I caught up on my web reading. Which also meant that Rob’s to-read list got longer as I punted them to him as well! Like my last link share, I figured you may enjoy them, too. There are a few travel-related links here. You know that I like to travel but you may not know that Rob loves travelling, too, and spent over a year abroad backpacking in Southeast Asia and Australia/New Zealand before we met. He wrote about that on his blog.

Without further ado, please let me know what you think about these links:

1. 10 Things Most Americans Don’t Know About America. This actually rings true based on my experiences, too.

2. 20 Things I Learned from Travelling Around the World. Rob concurs.

3. Date a Boy Who Travels. YES! No offense to boys who still live with their parents. OK, maybe just a little.

4. Ben & Jerry & Me. What do you get for naming a Ben & Jerry flavour?

5. Murmuration. A quick, beautiful video. A magical canoe ride

6. Raw. Vegan. Not Gross. I don’t watch many videos on youtube but this one is great!

7. Is Pro Cheerleading a Scam? I honestly had no idea but then again I am not into football.

8. 11 Tips for Telling a Loved One About Your Mental Illness. From a new-to-me blog that I love. Great tips about communicating with others, nevermind about a mental illness

This is my submission to this month’s Bookmarked Recipes. (more…)

Tomato-Basil Zucchini Noodle Salad

Posted in Salads by Janet M on August 7, 2013

Tomato-Basil Zucchini Noodle Salad

You don’t know how good you had it until you leave.

Except I already knew how great Toronto was… Sure, it had its quirks but it has been my favourite city to live in.

This weekend, Rob and I watched a movie that epitomized why I adore Toronto, and then some. Take This Waltz unashamedly showcases the beauty of Toronto. The colourful palate of Parkdale, the quirkiness of Kensington Market (although, to be fair, I have never seen a picnic bench outside Essence of Life) and the touristy rickety rickshaws. Despite living in Toronto for 5 years, both of us discovered more fun things about Toronto. There is an indoor scrambler at Centreville, complete with dance music and lights.  Even I think that sounds awesome!

Despite Hannah’s latest ode to Toronto, complete with Kensington jenga and mung bean ice cream, my heart tugs only gently.

In the meantime, while I am accumulating more ideas for things to see and do when I return, I am focusing on where I am now. Because, you know what – Houston is pretty awesome, too! My time here will be short, so I better capitalize on these evenings which are a balmy 25C. Perfect when relaxing/napping on a hilltop while next to an outdoor Shakespeare performance.

And that mung bean ice cream? I bet it can’t compare to Ripe’s (vegan, homemade) coconut-almond peanut butter ice cream with chocolate chips and date caramel. (SOOO good!)

Anyways, it is salad week. Here is a simple zucchini noodle salad with a bruschetta-like topping with tomatoes, basil and garlic. Late summer in a bowl. A salad in another form, without leafy greens, but with long zucchini noodles. The next time I made this, I added chopped almonds for a bit more crunch. Delicious!

Tomato-Basil Zucchini Noodle Salad

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

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Kelp Noodles and Kale with an Avocado-Miso Sauce

Posted in Mains (Vegetarian), Salads by Janet M on July 18, 2013

Kelp Noodles and Kale with an Avocado-Miso Sauce

There are stereotypical differences of Canadians. You know, publicly-funded health care, colourful paper bills, and yeah, I throw extra u’s into my words. I knew about that.

And then, there are things that I had grown to enjoy that I miss. Like the lack of pennies. Honestly, that was a great idea for Canada. Or, our penchant for environmental choices.

Get this: I have garbage removal TWICE a week. However, there is NO recycling pick-up and definitely NO green bins/compost pick-up. (People drop off their recyclables at recycling depots at their leisure, if they do at all).

And then I have this peculiar contraption in my sink. A garburator. I only know it by name, since I have never used one and they are banned in Toronto.

My new co-workers have become accustomed to my Canadian accent but never cease to discover new Canadian-isms… and apparently, the word garburator is a Canadian term. To Americans, they are known simply as garbage disposal units.

Google helped me figure out how to use it. However, it didn’t stop me from plugging my drain within a week of moving in. My co-workers confessed they rarely use them since they plug up drains too often. I think I will leave it alone, too. It seems quite wasteful and noisy to get rid of tiny scraps of foods.

I have no problem pulverizing my food into a delicious sauce, though. (I think my Vitamix is more noisy than the garburator, but it is all for a good cause). For this sauce, I combined avocado, cucumber and hemp seeds for a bright luscious sauce flavoured with lime and miso. Twirled it overtop kelp noodles and thinly sliced kale for a quick summer meal.

Do you have a garbage disposal unit? Do you use it?

*PS: Rob reminded me that while Ontario collects a lot of recyclables, they also ship it across the world to China. Not so environmentally friendly…

Kelp Noodles and Kale with an Avocado-Miso Sauce

This is my submission to this month’s Pasta Please for cheeseless wonders.

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Creamy Mushroom Tomato Pasta

Posted in Mains (Vegetarian) by Janet M on June 2, 2013

Creamy Mushroom Tomato Pasta

What is the most underrated herb?

Some herbs get all the love: basil, thyme, rosemary, oregano and mint were easy picks when I started my herb garden a few years ago. I also planted sage last year since it was easy to grow, while still mostly unfamiliar. I also really enjoy lemon verbena, although I only ever used it as a tisane (it would make delicious ice cream, though).

Sadly, most of my herbs died over the winter, despite living in the warm comfort of our kitchen. One plant was hardy enough to survive our kitchen winter and popped its head out again: chives. And despite growing them for 3 summers, I rarely used them in my cooking.

While I caved and bought some new plants last month (it was Red Russian kale! and basil!) at my local grocer, my basil has not yet grown enough for a harvest just yet. So, I improvised for this recipe. A chunky yet creamy tomato mushroom sauce. Yes, fresh basil would be delightful. I compromised. Instead, I used dried basil and added fresh chives. (I thought perhaps some pesto could substitute for the fresh basil but my Mom suggested going with the chives instead).

My Mom did not lead me astray: it was very good.  This is a quick-and-easy chunky tomato sauce, with big chunks of tomato, chopped mushrooms and giant corona beans that I snuck in at the last moment. Just like when I made The World’s Healthiest Bolognese Sauce, nutritional yeast added creaminess with a hint of cheesiness. The dried herbs worked well and the chives gave a different twist to the sauce.  Next time, though, I may try the tomato-pesto sauce, too – it isn’t a novel idea.

Although I wanted to serve this with soba noodles, the sauce was too chunky for such delicate pasta. Instead, I pulled out a chunky noodle. We have tried a few bean-based pastas, but this was a different brand and a different bean. Made with chickpeas but still fusilli, though. A fun shape and it worked well with the sauce.

Creamy Mushroom Tomato Pasta

This is my submission this month‘s Simple and In Season and to this month‘s Herbs on Saturday.

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Sesame-Miso Soba Noodles with Kale & Red Pepper

Posted in Mains (Vegetarian) by Janet M on May 12, 2013

Sesame-Miso Soba Noodles with Kale & Red Pepper

Eating through my pantry has some benefits. I find foods I had forgotten.

My Mom remembers. My Mom is like an elephant: she never forgets.
(She will probably never forget me calling her an elephant… HAHAHAHA!)

What about all your soba noodles, Janet?

Oh yeah…. all those noodles I bought after I came back from Japan. Just like when I drank my way through a library of non-dairy milks to figure out which I liked the most, I bought a wide variety of soba noodles to pinpoint the perfect pasta.  However, I shortly became disillusioned when I figured out that most soba noodles actually contain very little buckwheat. The noodles are still mostly made from white flour. Lesson: Read the package before you buy them.

I eventually found 100% buckwheat noodles but scoffed at the price. So I put them back.

I eventually found them again, but this time it was a different brand. And they were a much better price. So I bought some and then proceded to forget I had them.

Definitely great for a change, the buckwheat noodles are slightly nutty and cook in 4 minutes.

Here, I paired them with kale and red pepper and a simple sesame-miso sauce. A simple sauce, not due to a limited ingredient list. Rather because the ratio is almost all 1:1:1:1:1:2 (the original recipe was 1:1 for all ingredients but I thought it needed a bigger dose of lemon juice). The sauce is creamy, salty and tangy and coated the noodles and veggies well. I used some of the pasta water to thin the sauce but use as much as you like.

Instead of massaging the kale, I let the heat of the noodles wilt them. Easy, peasy. Because as much as I love raw kale salads, I am usually able to trick convince others into doing the massaging. I hate getting my hands too dirty. ;)

(PS. This post was pre-approved. My Mom thought it was in good taste. Both the elephant and noodles. And a great post for Mother’s Day. I think she was just happy I was eating through my soba noodles.)

Sesame-Miso Soba Noodles with Kale & Red Pepper

Other tahini sauces you may enjoy (because tahini is so much more versatile than hummus):

Macro Veggie and Tempeh Bowl with a Miso-Tahini Sauce

Crunchy Cabbage Salad with Orange-Tahini Dressing

Quinoa and Chickpea Salad with a Balsamic Tahini Dressing

Curried Chickpea Salad with Carrots and Currants

Tahini-Dressed Zucchini and Green Bean Salad with Sun-Dried Tomatoes

Warm Lentil, Bulgur and Vegetable Skillet with a Lemon-Tahini Sauce

Braised Tempeh with Green Beans in a Sesame Sauce

Yam, Zucchini and Chickpea Salad with a Tahini-Lemon Dressing

Quinoa Wraps with Sweet Potato, Tofu Feta and a Sweet Tahini Dipping Sauce

Bok Choy and Sesame Ginger Udon Noodles from 1000 Vegan Recipes (we’ve made these with red pepper added and enjoyed them)

This is my submission to this week’s Weekend Wellness.

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Chiang Mai Curry Noodles with Tempeh (Vegan Khao Soi)

Posted in Mains (Vegetarian) by Janet M on April 25, 2013

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

What makes someone “interesting”?

Rob and I were discussing this. He thinks we’re interesting. We do a lot of things that are a bit out of the ordinary. Ignoring, of course, the obvious foodie fetishes (whole foods vegan is interesting? hehe).

1. We learn by gardening. Wherever we live, we’re the house with (edible) kale and collards in the front yard.

2. We like to cycle. Not only for commuting, but also our crazy long distances of years yonder. At one time, anything within 200km was fair game.

3. We go to the gym. My preferences are spinning, combat, shred and pump. (Not sure that makes me interesting but I can tell you how much I can squat for 5 minutes!)

4. We like to travel. Rob and I have traveled a few places together (Iceland, Colombia and multiple places in the US), but we met each other with passports already filled. Literally, Rob’s passport was filled after a year spent backpacking in Asia, New Zealand and Australia. Mine had stamps for a few places.

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

This is beyond what we do for work… Rob knows all about mobile devices and its software, whereas I am a resident in pathology.

Those are fun things to chat about because I can’t tell you much about television shows (except my adoration for Dexter and Drop Dead Diva), movies (I used to watch a lot more movies) or make intelligible conversations about politics. We have no TV, although that does not excuse the latter.  Rob usually keeps me abreast of internet meme sensations. People like to talk about renovations and home design, whereas we both are pretty clueless on that front. Case in point: The only furniture we bought after we moved in together two years ago was a new bed… and Rob bought himself a new desk after our second move (because he broke the first one dismantling it for the move, hehe).

Does that make us interesting? It just makes us us.

The people who find us interesting likely have similar interests… otherwise, we’d just be boring to them. ;)

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

I was recently reading through Rob’s (mostly neglected) blog and it brought back great memories. Cycling, travelling, birthdays. This year has been tough for me as I focus more on studying and less on my hobbies. Our last vacation (in Colombia) seems like such a distant memory. Our vacation this year will be our road trip to our new home in Houston. A bit shorter than usual at only a week, but we’ll still cover a lot of ground. Probably around 3000 km if we do a few detours. Once in Houston, we plan to capitalize on short trips to South and Central America (I hope!). And, let’s not forget our upcoming summer trip for Burning Man. Anyone else going? This will be my first time and Rob’s third visit.

A lot of happiness spurs from memories of our experiences. It is true that you forget the bad parts, or at least use the bad parts as fodder for jokes. The highlights stick with you most. The excitement of being in a hot air balloon overtop Turkey’s enchanting fairy chimneys in Cappadocia, or jumping into Icelandic hot springs after a frigid hike up a mountain, watching icebergs float to sea, hiking through a Colombian jungle to see The Lost City, waking up at the crack of dawn to go snowshoeing in freshly laid snow in Horseshoe Valley or the tears of joy after cycling to Niagara Falls and being greeted by a rainbow. I can’t believe this all happened within the past 3 years. It is amazing what we can do if we set our mind to it.

Getting back to one of our biggest hobbies, though: food!

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

Intertwined with our travels, food can transport us back to those memories. Rob has recreated some of his favourite meals from his time while backpacking, including Vegetarian Khao Soi. One of his memorable meals from Thailand, it is a brothy coconut curry with boiled egg noodles and tofu, topped with crispy fried egg noodles. His go-to recipe is not Janet-friendly with red curry paste (our store-bought version has shrimp paste in it and is super spicy), fried noodles and fish sauce. Undeterred to share his love of khao soi with me, he decided to make this recipe with a few substitutions along the way.

A bit more involved than his original recipe, this version has you making your own curry paste from fresh turmeric (yes!), ginger, cilantro, garlic and chilies. No shrimp here. It is used to flavour a coconut curry broth that is studded with tempeh, noodles, lime and cilantro. I used kelp noodles for mine whereas Rob prefers the egg noodles. Absolutely delicious.

If you find yourself in Thailand, this dish can be found for a bargain for only $1. Although it may not be vegan-friendly, so why not try to make it at home instead? :)

So, please tell me… what makes you or someone else interesting?

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

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

Roasted Orange Veggie Noodle Bowl

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

Roasted Orange Veggie Noodle Bowl

Did you catch this post yet? Why Four Workouts a Week May Be Better Than Six.

It struck a chord with me, as I stopped cycling for the winter. More is not always better.

I found it to be a well-designed study. While it investigated older aged exercise-naive women, I found it fascinating that the women doing 6 work-outs a week spent less energy overall throughout the day because they were tired and stressed form their work-outs. Instead of being invigorated by exercise, too much exercise caused them to feel like they were short on time, and became more sedentary during the day. Interestingly enough, this was shared shortly after another article talked about how models slim down for their work. Lots of intense exercise but nothing that gives them muscle definition. Egad. My advice: if you are doing a lot of exercise, eat. Fuel your work-outs properly.

In any case, let me know if you enjoy these interesting news and tidbits, even if non-food related.

Roasted Orange Veggie Noodle Bowl

For those that are here for the food: I tried something new. Roasted oranges. I often roast vegetables but not fruit (I’ve tried roasted strawberries which were very good, though). I was intrigued. I tried them but prefer juicy oranges au naturel. They had a deeper more caramelized flavour but I missed the juiciness. Try it and let me know what you think.

I paired them with roasted Brussels sprouts (which I adore) as well as red bell peppers. A creamy orange ginger dressing, a bit heavy on the vinegar, worked well with the kelp noodles (the vinegar tenderizes them nicely). Feel free to use your favourite noodle. Or try it more like my Crunchy Cabbage Salad with a similar tahini-orange dressing, my orange teriyaki vegetable quinoa bowl or a brown rice salad with roasted beets and oranges with an orange-sesame vinaigrette.

Roasted Orange Veggie Noodle Bowl

This is my submission this month for Pasta, Please for peppers and to this month’s Simple and in Season. (more…)

Chinese Five Spice Vegetable and Noodle Stir Fry, Take 2

Posted in Mains (Vegetarian) by Janet M on January 22, 2013

Chinese Five Spice Vegetable and Noodle Stir Fry, Take 2

I don’t know about you, but sometimes I reflect on where I have been and I wonder how I managed to pull through. How did I manage to survive 4 years of medical school? Nearly 5 years of residency? Cycle between Ottawa and Kingston and back again? In the thick of it: I don’t think, I just perform.

During medical school, for the first two years, I routinely had lectures from 8am to 5pm every day, interspersed with small group sessions, anatomy labs and clinical skills workshops.  Even when I go to conferences, I don’t subject myself to 9 hours of lectures in a day. It is just nuts. However, this weekend I sat through 3 days of intense review-type lectures. Rapid fast compressed learning, except it was more of a reminder of things I already knew. However, after 10 hours of lectures on Saturday, and a lengthy 3 hour drive home (thank you Toronto traffic), I was positively pooped. The next day, too. The last thing I wanted to do was to cook… it was that bad. I ended up sleeping at 8pm. ;)

Meals stashed in the freezer are a definite boon these days. However, I find cooking therapeutic. A way to destress as I chop and julienne vegetables, stirring patiently as I saute onions or peacefully munch through the leftovers.

When I finally made it back into the kitchen, instead of reinventing the wheel, I revamped an old favourite. This is a variation of my Chinese Five Spice Vegetable and Noodle Stir Fry. Same flavours, mostly different vegetables. Turns out the original recipe called for winter vegetables like Brussels sprouts. My first incarnation included parsnips, carrots, green beans, oyster mushrooms and Swiss chard; basically the odds and ends in my fridge. This time, I included thinly sliced Brussels sprouts, enoki mushrooms, carrots and parsnips: the current odds and ends in my fridge. The hardest part is chopping all the vegetables, but a quick saute in the wok yields a flavourful meal from the Chinese five spice. I use kelp noodles, which I like in Asian stir fries, but feel free to use your favourite noodle. Gena recently wrote a great post all about kelp noodles if you have yet to try them. I am already imagining my next incarnation, likely including edamame. :)

Chinese Five Spice Vegetable and Noodle Stir Fry, Take 2

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

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Red Lentil Fusilli with a Zippy Vegan Rose Sauce

Posted in Favourites, Mains (Vegetarian) by Janet M on January 19, 2013

It wasn’t until I became a vegan that I started worrying about the nutritional content of my food.  I had no idea how many calories I should eat, how much protein I should consume or how to create a balanced meal.

Now I know better. I aim to create meals that are properly nutritionally balanced, aiming for more than 50g/d. Knowing that my major sources of protein are from beans, leafy greens, whole grains and a smaller amount from nuts and seeds, a meal feels incomplete without them. Where are my beans?? Where are my vegetables?

So you may be scratching your head, wondering why the heck I would post a recipe for pasta with a rose sauce, the seemingly antithesis of what I eat on a daily basis. However, this dish is packed with all good things.

First, the sauce is a zippy tomato-based creamy vegan rose sauce. All of the vegetables are roasted to create a lovely, creamy backdrop: roasted cherry tomatoes, roasted cauliflower, roasted garlic and roasted shallots. I sprinkled Aleppo chili flakes overtop to add a nice zip to the sauce. The cheesiness of a standard rose sauce is achieved with nutritional yeast, without being overpowering and cashew butter as a thickener. Throw it into your blender for an easy, delicious sauce.

But what to pair it with?

I recently picked up a package of red lentil pasta. Beans hidden in pasta form! Made by Eco Chefs, the only ingredients are red lentils and water and thus pack a nice amount of protein compared to other pastas. While I often use zucchini as a pasta substitute, it was nice to be able to have fusilli-shaped pasta. My spiralizer can’t do that to any zucchini. ;)

Next time, I may try blending in white beans, like in my High-Protein Creamy Roasted Cauliflower Alfredo Pasta or add in more greens.

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

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Herby, Peanutty Noodly Salad

Posted in Mains (Vegetarian), Salads by Janet M on December 20, 2012

What better way to sneak back into sweetened life than by eating through Doug McNish’s cooking class. I’ve done a few cooking classes before, but this one was definitely one of my favourites. While I am still no master of the knives, I felt that this class was awesome despite not being hands on. Instead, we chatted and watched as Doug created this fabulous menu in under 3 hours.

- Painted Fruit

- Raw Berry Jam

- Fermented Lemon Vanilla Cashew Yogurt

- Avocado Fries with Sundried Tomato Ketchup

- Carrot and Kelp Noodle Pad Thai, Sweet and Spicy Almond Crumble

- Kelp Noodle “Stir Fry” Pear Ginger Miso Sauce, Wilted Spinach and Hemp

- Sweet Potato and Carrot Mac N Cheese

- Mushroom Walnut Stroganoff, Moroccan Spiced Dandelion Greens

- Thick Cut Zucchini Bread, Avocado, Eggplant Bacon, Hemp Mayo

- Chocolate Avocado Torte, Almond Flax Crust

- Banana Crepes, Chocolate Sauce, Walnut Crumble, Raspberry Coulis, Caramelized Peach

Yes, that is over 20 recipes. We munched on a few of the dishes as they were made, but for the most part, the eight of us split the food to take home and eat as leftovers. Batch cooking for the win! :)

This is where the class shined: The recipes were great. Doug has worked in and with many restaurants and knows his stuff. His recipes are restaurant quality. He highlighted the importance of plating and presentation. He didn’t hide his secrets.Those banana crepes we made? Sound familiar? He made them this summer when he had a special brunch menu at Raw Aura. Some of the recipes are from his current book, some from his upcoming book and others were modifications of published recipes. He does not measure as he cooks. He tastes as he goes and modifies based on the freshness of the ingredients (something I really should learn how to do more naturally).

Doug has previously shared many of his recipes, especially in his cookbook, including his infamous sour cream and onion kale chips. However, I have yet to try any of his recipes. I have been daunted by his zealous use of oils, nut butters and agave. I know his food tastes good, although a bit heavy for me. After making Peacefood Cafe’s Raw Key Lime Pie earlier this summer, I know that restaurant quality really translates to fat and sugar, namely oil and agave!

Trust me, though, I licked my takeaway containers with the delicious food, though. I hope to reintroduce these foods into my kitchen a little bit more Janet-friendly… but most importantly, my spark has been rekindled for raw foods. It also helps that we still have not hit real winter weather yet. Until then, light salads such as this seems to fit the bill.

Herby, peanutty noodly salad. I couldn’t even make up a name as fun as this (Rob probably could but he didn’t). Pick your favourite herbs and toss them in this lime-spiked dressing. Coat noodles of your choice and add in some green vegetables like snow peas, snap peas or even broccoli. Toss with some (toasted) peanuts for some crunch and fats. Not as decadent as the meals this weekend, but I am ok with that.

PS. For those in the GTA, my newest health food store find is Foods For Life which had kelp noodles (16 oz) for $2.49 earlier this week. A quick sale since they expire in January. However, a great price to try these noodles! They also have kamut!

This is my submission to Deb for this week’s Souper Sundays, to this month’s River Cottage Rocks, and to this week’s Raw Food Thursdays.

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Zucchini Spaghetti with Chickpeas and a Roasted Tomato-Peach Sauce

Posted in Favourites, Mains (Vegetarian) by Janet M on August 31, 2012

There should be some limits.

I shouldn’t be able to buy anything I can’t lift at the grocery store.

Technically, I could lift the crate of tomatoes. Into the shopping cart, into the car, and into the house. And then onto the scale to see how many tomatoes I got for $10!

53 lbs of tomato goodness

It is a lot more tomatoes than you think

For this recipe, I used 5 cups of tomatoes. That seems like a lot on any normal day in my kitchen. It didn’t even make a dent.

I ended up roasting, dehydrating and cooking up half of the tomatoes last weekend. Round two starts tomorrow!  Please share with me your favourite recipes. Bonus for any water-cannable recipes…. my freezer is becoming uber full.

Back to this recipe at hand, which combines seemingly polarized end of summer produce: tomatoes and peaches. Both become sweet through roasting in the oven, which is augmented with Ancho chili powder, and then tamed by balsamic vinegar. Fresh tarragon and cinnamon confer a lovely, unexpected depth to the sauce. Hot, sweet, sour… we’ve got you covered. Chickpeas are added for protein and this was delicious served overtop zucchini spaghetti.

This is my submission to this week’s Presto Pasta Nights, hosted by Simona, to this month’s Herbs on Saturdays, to this month’s Bookmarked Recipes. (more…)

Chinese Five Spice Vegetable and Noodle Stir Fry

Posted in Mains (Vegetarian) by Janet M on May 1, 2012

A new home; a new 5 keys.

Trust me, I am not complaining about now having a garage. Although 5 keys is certainly overwhelming. First front door, second front door, rear door, garage door and garage.

While we are still unpacking boxes, and likely will for many weeks, the kitchen is functional. The bedroom is almost unpacked (minus my clothes) and we have no idea what to with ourselves now that we have 3 bathrooms.

In any case, while Rob and I have moved many, many times before, this is the first time we hired movers. So completely worth it. Our friends and family must think so, as well. ;) Our movers were work horses: incredibly strong, super fast while still being very gentle. One of the movers relished telling me a new joke every time he saw me. If anyone needs cheap, efficient movers in the GTA, shoot me an email and I’ll give you their contact info.

While there are many great things about our new place, we are kind of sad we don’t have a basement. You can really scurry things out of sight and mind, so our move forced Rob and I to go through another round of purging and incidentally, discover new things, as well.  Rob had some pretty bowls (and pretty chopsticks!) hidden in the basement that I unearthed! I also didn’t know that I had so many packages of kelp noodles. I knew I had bought a case (or two) when they went on sale, but looks like a lot more noodles once I take them out of the case. ;)

For one of my first meals in the new home, I decided to break in the kitchen with a quick and easy stir fry. I also inadvertently christened the kitchen by setting off the smoke alarm. I swear, there was nothing burning! I will have to be careful to not wake up my neighbors. I adapted Hugh Fearnley-Whittingstall’s Winter Stir Fry with Chinese Five Spice to what I had left in my vegetable crisper. Winter root vegetables are fabulous for keeping so long, but it felt nice to use up the remainder of my root veggies, along with some spring veggies. Goodbye winter, hello spring.

The heart of this stir fry is the Chinese Five Spice powder, which stems from the heart of Szechuan cooking. It is aromatic and savoury, composed of star anise, fennel seeds, cinnamon, cloves and Szechuan peppercorns. A seven spice blend may also include ginger and black peppercorns. A complex spice blend, a little goes a long way and really shines here.

Throw in your own favourite vegetables with some noodles and then toss with a sake, tamari and Chinese five spice dressing. The drizzle of lime at the ends adds the perfect acidic balance to the veggie-centric meal. Feel like more protein? Add some tofu or tempeh. Me? My pantry is all cleaned out of tofu!

While I had been working through my pantry prior to this move, I plan on eating through the remainder over the next year before our BIG move to the US. Expect to see more recipes with kelp noodles! What are your favourite ways of eating them?

Here are a few other recipes with Chinese Five Spice:

Five Spice Roasted Delicata Squash from Appetite for Reduction
Fluffy Sesame Baked Tofu
from Sprint 2 the Table
Broccoli Slaw Salad with Five-Spice Tofu from Vegetarian Times
Chinese Five-Spice Noodles with Broccoli from Serious Eats
Smoky Pomegranate Tofu with Coconut Rice from Vegan with a Vengeance
Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes from Post Punk Kitchen
Chinese Five Spice Miso Soup with Shitakes and Edamame from Florida Coastal Cooking
Star Anise-Glazed Tempeh with Stir-Fried Peppers from Joanne Eats Well With Others

This is my submission to this week’s Presto Pasta Nights, hosted by Ruth, to this month’s pasta bloghop, to this week’s Weekend Wellness, Virtual Vegan Potluck and to Cookbooks Sundays.

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Kelp Noodles, Baby Bok Choy, Broccoli and Red Pepper with a Coconut-Peanut Sauce

Posted in Favourites, Mains (Vegetarian) by Janet M on December 2, 2011

I live in the largest city in Canada, with a population of 2.5 million, and my favourite restaurant is in a town with only 100,000 people. I’ve only been to Thrive Juice Bar once but it was enough to have me hooked. Sadly, the commute kills me. They aren’t open late on Saturdays, and not open at all on Sundays, which makes it hard to visit.

I really liked their pad thai which was overflowing with Asian vegetables topped with a spicy cashew sauce, with a raw option to replace the rice noodles with even more veggies! The menu says it is filled with daikon radish, snap peas, bok choy, Asian cabbage with a raw cashew pad thai sauce, topped with spicy peanuts and cashews, Thai basil and Thai mint (??), while finished with an almond chili oil and mint lime vinaigrette. Wowzers, eh? I am not even going to try to recreate it home because it seems so complex.

I will, however, try out something more simple. Something just as tasty, even though it was not at all the same. But it definitely made me go Mmmmmm! Yes, I made MamaPea’s infamous Peanut Mmmm Sauce!

Inspired by Thrive, I loaded my dish up with veggies: a huge bunch of baby bok choy, 2 red peppers, broccoli and edamame. For my noodles, I opted for kelp noodles, but feel free to use soba instead. Or as they used to do at Thrive, add more veggies! (Scanning their recent menu, it now seems that the raw option is to add kelp noodles). The sauce is a zippy and creamy peanut-based sauce that coats the veggies ever so lightly. Delicious…. all I can hear is the resonant Mmmmm

This is a super simple dish to make, to boot.  Perfect when you have leftover coconut milk. Whiz together your sauce, then quickly stirfry your veggies to remove their raw edge, but keep them crisp and bright. Add your noodles and simmer a bit with your sauce. Now you’re good to eat!

This is my submission to this week’s Presto Pasta Nights, hosted by Jamie of Cookin’ With Moxie and to Ricki’s Wellness Weekend. (more…)

Grilled Eggplant and Mango Noodle Salad with a Sweet Chili Dressing

Posted in Mains (Vegetarian), Salads by Janet M on August 24, 2011


The topic of the best mango can bring up heated discussions.

My allegiance had originally been for the Indian Alphonso mango, but a ripe Mexican Ataulfo was a more economical standby that had a longer season.

While travelling in Morocco, I met a cute British couple that originally hailed from Pakistan. They urged me to try Pakistani mangoes, as they were even better than those from India (is there always such fierce rivalry between India and Pakistan?). To be honest, I had never even seen Pakistani mangoes, but I knew that Bestwin routinely carried an assortment of mangoes, many of which I hadn’t yet tried.

Last week, my co-worker, again, urged me to try Pakistani mangoes. They are nearing the end of the season and she assured me I wouldn’t be disappointed.

As it turned out, when I did my weekly trip to Sunny’s, they had small cases of honey mangoes (chok anon) from Pakistan. Just like Alphonso mangoes, they are definitely a splurge purchase.

Let me assure you, though, that these are some nice mangoes. Creamy and sweet, yet with a subtle tanginess, that mellows the sweetness. They didn’t seem to have as much stringiness near the pit, either.

Personally, I am content with any ripe mango, but I may concede that Pakistani mangoes reign in my kitchen. It is that tanginess that I appreciated the most, adding that extra level of complexity. I may no longer have that sweet tooth I used to, it seems, although these are still uber sweet mangoes.  Enjoy them unadorned, or use them in a salad such as this (any ripe, sweet mango will do, though).

The original salad with eggplant, mango and soba noodles is compliments of Ottolenghi, but I took it in my own direction. Instead of pan-frying the eggplant in gobs of oil, I Rob offered to grill it on the barbecue (alongside his perogies, at that!). This allowed me to use much less oil, with the addition of a soft smokiness to the dish. Some grilled asparagus was thrown in as well, for good measure. To make this a more substantial dish, I took Ottolenghi’s advice to add fried tofu, which I had marinated briefly in ponzu sauce and sesame oil. I also opted to use half of the sweet-chili dressing, since it seemed like a lot. And finally, while soba noodles would be lovely, I chose to spiralize two zucchinis as my noodle base. Don’t worry, I left the mango in there, and even used 2 honey mangos for the dish. ;)

The result was a wonderful merriment of flavours. You have the grilled, creamy, smoky eggplant pairing beautifully with the sweet, tangy mango with a slightly spicy sauce, all overtop zucchini noodles. The tofu added a nice, satisfying crunch.


This is my submission to Deb for this week’s Souper Sundays, to this week’s Presto Pasta Nights, hosted by Honeybee of The Life & Loves of Grumpy’s Honeybee, to this month’s Healing Foods featuring zucchini, and to Ricki’s Summer Wellness Weekends and to this month’s Simple and in Season.

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15-Minute Zippy Garlic-Basil Marinara with Zucchini Noodles

Posted in Favourites, Mains (Vegetarian) by Janet M on July 22, 2011


Please pardon my oven use during the heat wave. The Greek Baked Beans were worth it, though. Delicious lunch-friendly leftovers.

I should be absolved of my wrong doings with this meal. No oven. No stove top. Not even a blender.

Instead, I christened my new spiralizer (thanks Rob!) by making zucchini noodles. I have done julienning by hand, and this is infinitely easier, consistent and pretty! Just look at these long strands of zucchini! In 30 seconds tops, you have your noodles!


Of course, whenever you have a pasta dish, the meal is all about the sauce.

I went for a quick, super easy raw tomato sauce. 15 minutes, tops. I told you, no cooking or blender required.

A love of garlic, a must, though.


Adapted from Radiant Health, Inner Wealth (the original recipe was posted here by Tess), this is a zippy, rich tomato sauce. The raw ingredients really make this sauce pop. All you do is mix together crushed tomatoes, raw garlic, fresh basil, fresh oregano, a bit of olive oil and a dash of balsamic vinegar. Season with salt and pepper, and you’re done!

You’ll be laughing at how simple and healthy this recipe is… but then afraid to bring the leftovers to eat at work, with all that raw garlic. :P

Now, if you don’t have a spiralizer, this sauce would be equally delicious over linguine or spaghetti, but then you’d have to boil some water for that!

What’s your favourite sauce for zucchini noodles? Or your favourite pasta dish?


This is my submission to this week’s Presto Past Nights, hosted by Anu of Truth Personified, to this month’s Simple and in Season, and to Ricki’s new Summer Wellness Weekends.

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