the taste space

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on May 17, 2014

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

My lovely friend, Dawn, recently asked me to share my tips for food blogging.

As you know, I have a demanding full-time job and this is my hobby. After a few years, I think I have a great balance between managing the blog and the rest of my life. Mainly, the blog does not take over my life.

Some people wonder how I make and share so many different recipes without losing my mind.

I try to keep things low-key. I only take photos once. New recipe, snap a photo. If I come back and the photos suck, oh well… I will still post the subpar photos if the recipe is good.

This also means that I may make a recipe one way but find a better use for it afterwards as leftovers. Then my photos might not look like my recipe!

That is how this recipe evolved. It started out as a Thai Kale Salad with Chickpeas and a Peanut Dressing. I made it, I ate it. However, the next day, I thought rice paper rolls would be better.  So I wrapped them up… and decided I didn’t want to bother with new photographs and munched away. Of course, the wrap was better. There is something sensational when all the components of the dish hit your palate at the exact same time: the lemony kale, the sweet red pepper, the crunchy carrots and the chickpeas are not rolling around everywhere…. and how could I forget the delicious peanut sauce? It is light, thinned with vinegar but flavourful with the ginger and orange. Drizzled into the salad roll, it was delicious. So delicious, I gobbled up the rest of the salad before rethinking about a new photo shoot.

Want more advice on how to be an awesome food blogger? Check out Dawn’s round-up with tips from Joanne at Eats Well With Others, Alissa from Connoisseurus Veg, Susan Voisin from Fat Free Vegan Kitchen, Cara Lyons from Cara’s Cravings and Alyssa from Queen of Quinoa.

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

PS. I am sharing this with Deb for this week’s Souper Sundays, No Croutons Required and Bookmarked Recipes.

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Ange’s Glo Bars & Oh She Glows Cookbook Review + Giveaway

Posted in Book Review, Desserts, Favourites by janet @ the taste space on April 24, 2014

Ange's Glo Bars

Yet another travel-friendly, energy-boosting snack. But these are no ordinary granola bar. They are Angela’s Infamous Classic Glo Bars, packed with all good things.

Have you ever noticed how many different kinds of granola bars Angela has posted? Soft-and-chewy baked sugar-free granola bars, healthy banana cranberry oat bars, last-minute protein energy barsbanana bread protein bars, and more. She is the Queen of Granola Treats. Previously, I had difficulties with her almond butter rice crisp treats which was probably due to too many substitutions. Thus, I (mostly) followed her recipe exactly, scoping out brown rice syrup. And let me tell you, this ingredient is key. Its viscosity alone lends to enhanced stickiness which helps keep the bars together. Initially, I tried to replace it with maple syrup, which probably didn’t help the cause. In any case, I absolutely loved these bars. Not too sweet with a hint of peanut butter, still packed with an assortment of seeds. I used puffed kamut (instead of crisped rice) and I liked this more because it lended to a more chewy bar.

Ange's Glo Bars

The cycling has been more intense (HILLS! OMG HILLS!), which explains why I have been sharing more treats. I have enough fore-thought and energy to make my snacks at the end of the week. Rob makes us tamarind lentils to go. In theory, this should give us more time so we can leave earlier Saturday morning. In theory, alas. We ended up sleeping in last weekend and having another later start in the hills. Our Saturdays have started to look like an entire treat day: fun snacks, tamarind lentils for lunch, tropical agua fresca from Mi Tienda #2 (this week it was papaya and pina colada on tap), followed out by a meal made by someone else… because we don’t have much energy to cook for ourselves once we get back.

By Sunday, I get my cooking mojo back and have been enjoying cooking out of Angela’s latest cookbook: The Oh She Glows Cookbook. I am behind the surge of posts highlighting its praises, but that is just because I have been smitten by trying all.the.recipes. All in the name of good review research for the blog.

With such a popular and prolific blog, long-time readers of her blog may wonder how many are new recipes.  Angela mentions that there are 75 new recipes with a dozen new-and-improved reader favourites. Angela has grown as a recipe developer, as I have had some failures with her earlier recipes. Thankfully some of my favourite recipes from her blog made it to the cookbook: Creamy Lemon Basil Avocado Sauce, Salt and Vinegar Roasted Chickpeas, and her Lemon-Tahini Dressing. She is also a much better photographer than me, so this cookbook is eye-candy as well as delicious. A photograph of possibly every single recipe. How awesome is that? Her recipes are all vegan, all whole foods based, 85% gluten-free and mostly soy-free.

I cooked and baked my way through 10 recipes (so far) and then had the difficult decision of what to share. In truth, I already shared the Breakfast Chocolate Mocha Pudding Cake, but those photographs would not due justice to such a nice cookbook. My other favourites were the On the Mend Spiced Red Lentil-Kale Soup and the Crowd-Pleasing Tex-Mex Casserole. Some meals were a bit lacklustre (Indian lentil-cauliflower soup) but just adjust the seasonings to your taste. You can see all of my recipe reviews here. There are still more recipes I want to try and will continue to enjoy cooking from this cookbook.

Ange's Glo Bars

Other recipes from the Oh She Glows Cookbook shared elsewhere:

Breakfast Chocolate Mocha Pudding Cake (as christened by me, aka Fudgy Mocha Pudding Cake)
Ultimate Nutty Granola Clusters
Apple Pie Oatmeal
Glowing Mojo-ito Green Monster
Life-Affirming Warm Nacho Dip
Eat Your Greens Detox Soup
Cream of Tomato Soup with Roasted Italian Chickpea Croutons
Empowered Noodle Bowl with Thai Peanut Sauce
Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion with Effortless Anytime Balsamic Vinaigrette
Chakra Caesar Salad with Nutty Herb Croutons
Super Power Chia Bread
Oil-Free Baked Falafel Bites
Crowd Pleasing Tex-Mex Casserole
Grilled Portobello Burger with Sun-Dried Tomato Kale-Hemp Pesto
Marinated Balsamic, Maple and Garlic Tempeh
Quick & Easy Chana Masala
15-Minute Creamy Avocado Pasta
Peanut Butter Cookie Dough Bites

Chilled Chocolate Espresso Torte

Thankfully, the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite Angela recipe or what you most want to make. I will randomly select a winner on May 4, 2014. Good luck!

Note: I was given a copy of the cookbook from the publisher.  I was under no obligation to share a review. The opinions expressed are entirely my own.

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Broccoli and Pineapple Udon Bowl with Pineapple-Peanut Sauce

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

Dark Chocolate Peanut Butter Pie with an Almond-Coconut Crust

Posted in Desserts, Favourites by janet @ the taste space on December 27, 2013

Chocolate Peanut Butter Pie with an Almond-Coconut Crust

Hope everyone had a nice holiday. Back at work for me, already.

Rob and I returned to Canada, in all of its ice storm, power-deficient stateprovince. Over half a million people lost power in the days leading up to Christmas and just before we scooted back to Houston, my brother lost his power, for the second time, on Boxing Day.

With a few short days in the GTA, we explored Toronto as tourists: fast and furious. We met up with many friends and family, reminding ourselves why we love Toronto so much. Despite the cold, the warmth comes from our social network. We cooked, we ate at both new and old (favourite) restaurants and relished in multiple Christmas feasts.

As I said, I didn’t have enough forethought to bring any treats with me from Houston. Nothing lost, as I was oftentimes filled to the brim with good food, and had no desire to cook. However, while in Woodstock, I spotted a few pantry staples that could easily be whipped into a shockingly simple dessert. I could not resist. I am shocked I am sharing another dessert with you all, but in case you are looking for a fun party dessert, this could be your treat.

I threw together almonds, coconut and dates for a simple raw pie crust. The salt and vanilla accentuate the sweet maple syrup and dates. You could replace the coconut with additional nuts, but I enjoyed the textural foil next to the rich smooth filling. The filling was super simple: a bag of melted chocolate chips mixed with canned coconut milk and lots of peanut butter. At first I thought the peanut butter was a bit odd, but when you consider that the majority of raw cheesecakes are made with an abundance of cashews whipped into a butter, the leguminous peanut butter made sense. Combined with chocolate, you have a winning treat. It is rich and filling without being cloyingly sweet. And I even used semi-sweet chocolate.

Are you back at work, too? This is my shortest Christmas holiday yet.

Chocolate Peanut Butter Pie with an Almond-Coconut Crust

This is my submission to this month’s We Should Cocoa.

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Peanut Butter & Chocolate Chip Chickpea Cookies

Posted in Desserts by janet @ the taste space on October 12, 2013

Peanut Butter & Chocolate Chickpea Cookies

Rob is away which means I have been left to my own devices.  I stay up a lot later when Rob isn’t here to remind me to go to sleep. I am the one taking care of the garbage, mail and laundry. I haven’t vacuumed yet, but I think that’s ok. We stocked up on groceries before Rob left, so I had a fridge full of produce to work through.

I have been eating my greens, but most of the time, I have been thinking of the dessert that awaits afterwards. Since moving to Houston, Rob and Joe have been a bad influence. You have likely met Joe, too…. the Trader Joe. When we first moved here, we were enamoured with vegan ice cream. We knew that habit wasn’t sustainable, so we weaned ourselves to smoothies and banana ice cream. Next came the chips. TJ’s has SO.MANY chips to try. The gateway chips were the black bean and quinoa ones, and then we progressed to the veggie and flaxseed tortilla chips and soy and flaxseed chips. I have put a chip ban in place while Rob is gone, although I will admit I like the chips more than sweets.

And then Rob discovered their vegan cookies. They even say vegan cookies right on the package. I knew I had to put an end to this madness. Even homemade cookies would be a better option. Although, I purposely did not bring any baking contraptions to Houston. (I can’t even find my graduated 1-cup measuring cup, sigh).. and strictly enforcing a no flour pantry (chickpea flour and masarepa, excluded).

What’s a cookie-loving girl to do?

Peanut Butter & Chocolate Chickpea Cookies

No flour, no problem.

Peanut butter cookies to the rescue. Peanut butter and wait for it, mashed chickpeas, are the base for these cookies. I chopped up some chocolate to incorporate into the sweet batter. Now we had peanut butter and chocolate chip cookies! I am no stranger to beans in cookies, either. One of my favourite cookies are these chocolate mint cookies made with black beans and these chocolate chip chickpea blondies were a hit, too. I like bean-based cookies because they are softer and more cake-like, instead of hard and crackly cookies. They certainly have a different texture but you would never know there were chickpeas in them. These would also make a nice snack while cycling/exercising – a nice change of pace from date-based treats.

Have you baked with beans yet?

Peanut Butter & Chocolate Chickpea Cookies

This is my submission to to this month’s Bookmarked RecipesVirtual Vegan Linky Potluck and to this month’s Credit Crunch Munch.

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Peanut Butter and Jam Energy Balls (& The Elephant in the Living Room)

Posted in Desserts, Favourites by janet @ the taste space on September 24, 2013

Peanut Butter and Jam Energy Balls

Now that I think about it, I know more vegans in Houston than I did in Toronto.

In Toronto, I never tried to connect with the vegan community. However, in Houston, this is where I am searching for like-minded souls.

In addition to the raw vegan meet-up potluck, I have connected with others at the Vegan Society of P.E.A.C.E. (VSOP)’s monthly potluck. While not all vegan (some vegetarians and veg-curious also come), a large crowd gathers each month to share tasty vegan eats and learn a bit more about other vegan issues. Lately, it has been about travelling as a vegan in Asia but they have been highlighting more issues surrounding animals. At the last meeting, an upcoming viewing of the documentary The Elephant in the Living Room was promoted. Turns out it was on Netflix, so Rob and I watched it later that week.

The Elephant in the Living Room is a quite powerful, yet humble documentary about exotic animals as pets. Did you know that there are more tigers in Texas than there are in the in wild worldwide? What do you do when you no longer want your python? The climax of the film surrounds the connection between an Ohio resident, Terry, with 2 lions and 4 cubs, housed in his backyard.  It was a good movie and I recommend it. Another great documentary related to animals is The Cove, which won an Academy Award in 2010. That is a in a league of its own, though. That was a thrilling documentary!

In any case, chronically my life through the foods that surround these events, I present to you these quick and easy peanut butter and jam energy balls. Flavourful peanuts are key for this recipe, which is why I highly recommend using roasted peanuts. I didn’t want to be wrist-slapped if I brought them to a raw vegan potluck, so I shared it with this vegan potluck instead.

With such a simple ingredient list, you might not think too much about them. However, there was a nice balance of chunky peanuts and jam-like sweet raisins. The extra peanut butter kept the balls together nicely. Add salt to taste, but I guarantee you it needs some to make the flavours pop.

When Rob taste-tested them, he thought they were better than my typical date balls I bring cycling. At first, I felt bad for my date balls, but then took it as a compliment that these were just really good. :)

There is only one problem with the potlucks. Sometimes it seems like a tease to try so many great dishes, but not get a corresponding recipe. Thankfully, I connected with someone who shared the recipe for her fudgy black bean brownies. I look forward to following her blog and connecting more, because her MoFo theme is eating out as a vegan in Houston. I am impressed she can support a month’s worth of posts!!  It may not be so bad as a vegan in Houston after all. :)

Have you seen The Elephant in the Living Room or The Cove? Any other documentaries you recommend?

Peanut Butter and Jam Energy Balls

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

Chocolate Peanut Butter Balls (No Bake)

Posted in Desserts by janet @ the taste space on August 10, 2013

Chocolate Peanut Butter Balls

I have discovered the secret to living in Houston’s summer. You need to fall into one of these two groups of people:

1. The people who wake up early before the sun rises

2. The people who stay up late after the sun sets

Rob and I have been exploring Houston by bicycle on the weekends. At 7am, we’ll cycle the deserted streets, only to find the paths at the parks literally packed with joggers and walkers. We must be thinking along the same lines: if you are going to be outdoors, best to do it before the sweltering heat arrives.

We quickly learned that Houston is wonderful after sunset. Many public events start late in the day, again to beat the heat.

The problem is trying to fit into category 1 and 2, on the same day. Suffice it to say, after a long bike ride in the morning, I was almost asleep mid-way through a Shakespeare in the Park production later that evening. The comfortable, balmy weather was a bit too conducive to napping. We didn’t even last past the intermission, HA! It was a splendid day, though.

Speaking of cycling in the Houston heat, it is very, very important to keep hydrated and fuelled. Even short runs are more demanding. This is a portable snack recipe I promised a while back. I whipped them up with the odds and ends in my mom’s kitchen before we left for our cycle to Kingston. I must have had some forethought because I remember bringing the coconut flour with me. My master plan for a chocolate date and peanut butter combo was thwarted because the dough was just too runny. But the magic of coconut flour did the trick. It is a very thirsty flour, so it sopped up the batter into portable chewy balls. The peanut butter made them rich and decadent, balanced by the sweetness of the dates and cocoa flavour.

A treat like this is perfect for fuelling during long rides. While our weekend rides are more around 50km now; in this heat, we feel like it gets a conversion factor of 1.5x for intensity.  We are still a long way from the MS 150, but we’re hoping to improve our distance as the weather improves…. you know, in October, when it is supposed to cool down.

Are you a morning person, a night person, both or neither?

Chocolate Peanut Butter Balls

This is my submission to this month’s We Should Cocoa for truffles. (more…)

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso-Sesame Sauce

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on May 2, 2013

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso Sauce

Are you familiar with The Dish column in the Toronto Star?

They routinely give the nutritional stats of local eats based on laboratory analysis. Not surprisingly, most meals get a failing grade.

Salad King’s Chicken Pad Thai: 1114 calories and 3479mg of sodium

Burrito Boyz’s Steak Burrito: 1000 calories and 1452mg of sodium

Veggie options are not usually any better:

Gandhi’s Spinach and Paneer Roti: 1482 calories and 3360mg of sodium

a1 Sweet’s Indian veggie thali: 1690 calories and 2134mg of sodium

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso Sauce

And what about vegan eats? Not any better.

Urban Herbivore’s sweet potato date muffin (just one! one muffin!) is 986 calories and 689 mg of sodium.

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso Sauce

And supposedly “healthy” restos? Depends on what you order:

Fresh’s Buddha Bowl (brown rice bowl with peanut sauce, tofu cucumber, tomato, cilantro, bean sprouts and peanuts) is 1168 calories and 1076mg of sodium

And Fresh’s Green Goddess Bowl (steamed bok choy, kale, swiss chard and broccoli with grilled tempeh, pickled ginger, toasted sunflower seeds, tahini sauce, toasted nori and ginger tamari sauce) is only 687 calories with 647mg of sodium.

Moral of the story? If you are eating out, be mindful of your portion sizes and the amount of non-veggies…. and preferably, only eat half your meal.

The portion sizes are so huge at my beloved Hot Beans that it is equally wise to share a meal there, too.

This always encourages me to try my hand at making the food at home, more in tune to my regular portion sizes. The culprits for the giant calorie counts are mostly due to the sheer amount of food, including heaping portions of rice and rich sauces. Fresh’s Green Goddess Bowl is lighter because it is filled with less caloric dense green veggies.

And yes, because I still couldn’t get Hot Bean’s peanut miso sauce out of my head, I made another version.

Last time, it was just chickpeas and broccoli but this time I went more extravagant by adding spaghetti squash, shallots and sesame seeds to the chickpeas and broccoli. I also wanted to test my theory of a thicker sauce by using some toasted sesame oil with the peanut butter and miso dressing.

Compared to my last attempt, this dressing was thicker, coating the veggies nicely. This version also had a more pronounced sesame flavour from the toasted sesame oil. In fact, a little of the sauce goes a long way. Big bold flavours means you don’t need to use as much. If you like it to cover everything, thin it or make a double batch. Both dressings were good, though. Side-by-side, I preferred the first dressing (I like dressings a bit more tart) whereas Rob preferred this one, but it was close.

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso Sauce

This is my submission to this week’s Weekend Herb Blogging, hosted by Elena, and to Cate for Anyone Can Cook Vegetarian legume dishes.

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Chickpea and Broccoli Quinoa Bowl with a Peanut-Miso Sauce

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on April 23, 2013

Chickpea and Broccoli Bowl with Peanut-Miso Sauce

Stir fries may be easy but I find bowls even easier.

Each week, I try to make a dressing so that I can use up bits and bobs from in the refrigerator. Leftover grains, pre-cooked beans and steamed veggies can become a delicious meal with the right dressing.

This was one of those meals where I was searching for the perfect dressing. I wanted to make a peanut-miso dressing.

I know I have gushed over Hot Beans before. I’ve tried a few options from their not-so-secret menu and their secret secret menu. My latest love is the TVPeanut Burrito Bowl (so much easier to ask for then the The Bill’s Dick and The Peeb with a straight face) which features a brown rice burrito with ancho-spiced TVP, peanut-miso sauce, chipotle sauce, chili aioli, salsa and lettuce. Oh yes. Glorious. Substitute cumin-lime lentils for the brown rice and you have another great option. And while I have not tried it, Rob and I brainstormed the best burrito bowl ever. We named it Who Cut The Cheese: cumin-lime lentils, black beans and BBQ jackfruit in a bowl. We thought one could skip the cheese sauce for that one! :)

I digress. Tahini and miso are a common duo, but I never would have thought to pair peanut butter and miso until now. But it works really, really well.

While I would have loved to duplicate that whole big burrito bowl, I settled  on recreating the peanut-miso sauce and paired it with some classic ingredients: chickpeas and broccoli with some quinoa to sop up the dressing.

Chickpea and Broccoli Bowl with Peanut-Miso Sauce

Since I was experimenting, I did a lot of sampling. Rob helped, too. Too vinegary? Added a touch of agave and more peanut butter. Now, the sauce was perfect. I kept dipping my finger in again and again.

I will warn you that the sauce was a bit thin. A rule of thumb is that your sauce is supposed to coat the back of spoon, but this one was definitely drippy. I didn’t notice while I was sampling it until it shimmied off my chickpeas a bit too easily. Perhaps using less water, thinning with coconut milk or adding some oil would help if that is important to you. I just ended up tossing in some quinoa to catch the last of the sauce goodness.

What is your favourite peanut sauce?

Other recommended peanut dressings here:

Tess’ Ultimate Peanut Sauce
Creamy Thai Cilantro Sauce
Tangy Peanut Dressing (with a Mango and Snap Pea Salad)
Coconut-Peanut Mmm Sauce (with Kelp noodles, baby bok choy and edamame)
Spicy Peanut Udon Noodles with Tofu and Broccoli
Sweet Potato, Broccoli and Pomegranate Salad with a Peanut Dressing

Chickpea and Broccoli Bowl with Peanut-Miso Sauce

This is my submission to this week’s Weekend Herb Blogging, (more…)

Chocolate Peanut Butter Truffles

Posted in Desserts by janet @ the taste space on February 7, 2013

No chocolate here, but we still have cocoa and carob powder. Sadly, I have run out of psyllium to whip up my 3-minute Chocolate Mint Mesquite Protein Cakes and I don’t have enough carob powder to make Gabby’s Sugar-Free Carob Almond Butter Cups. No cocoa nibs to make Hannah’s Mini Mint Chocolate Protein Cookies.

It might be comforting to feel like there are no sweets in the house. However, I know that isn’t true.

I just need to be more creative. There are sweets that just need to be discovered.

I decided to turn to Katie of the Almost Guiltless No-Bake Chocolate Mousse Pie fame.

She had a few recipes that really intrigued me, but I eventually settled on her Chocolate Peanut Butter Fudge. A super simple recipe, you warm up coconut butter, peanut butter, banana, cocoa powder and salt, stir together and then chill. I used a frozen banana which melted nicely with the rest of the ingredients. I popped the batter into a cute ice cube tray so I had bite-sized treats stashed away (a bit harder to gift, I know). You could eat this fresh, but I preferred it after it had a chance to freeze. Allow it to warm up to room temperature for 3 minutes or so, before slowly savouring each bite. Rich and fudgy, these bites delivered. I loved that it made a small batch and each piece was satisfying.

This is my submission to this week’s Weekend Wellness, to this month’s One Ingredient Challenge for bananas, and this week’s Weekend Herb Blogging, hosted by Lynne.

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Hillbilly Hummus (Black Eyed Pea and Peanut Butter Hummus)

Posted in Appetizers, Sides by janet @ the taste space on January 1, 2013

Hillbilly Hummus (Black Eyed Pea and Peanut Butter Hummus)

Rob and I came up with a few new traditions this year.

1. When we host Christmas (you know when we finally have our imaginary children), it is going to be a pyjama party all day long. At home, we get dressed up for Christmas dinner, but we’ll buck the trend with comfy pyjamas until dessert. We both got PJs for Christmas, so it must have been a sign my mom is on board, too! ;)

2. Sydney fireworks. Rob and I both start each day fairly early (5am on work days) so staying up past midnight to watch a ball drop on New Year’s Eve is a hard-earned delight. This year, Rob and I watched the spectacular fireworks as Sydney fired its way into the new year. Trust me, New York has nothing compared to their expansive fireworks… and it started at 8am EST! :)

Hillbilly Hummus (Black Eyed Pea and Peanut Butter Hummus)

I have never celebrated the new year with beans and greens, but I see no reason not to try to incorporate some black eyed pea love into a new year celebration.

This year, I decided to mash up some black eyed peas into a hillbilly hummus. Crescent explains this delightful pantry-friendly hummus was created as a local interpretation when she lived in Arkansas. The double leguminous hummus is created with black eyed peas, peanut butter, garlic and apple cider vinegar. A touch of sage complements the flavours surprisingly well and makes a wicked spread. No stranger to peanut butter in hummus, I bet black eyed peas could also be substituted 1:1 with chickpeas in traditional hummus. I found peanut butter to be a prominent flavour whereas the black eyed peas were merely a vector for the PB. I also used my Vitamix to create a silky smooth spread. I was initially worried I would lose a bunch of it behind in the blender blades, but my fingers were quite nimble so I had ample sampling before bringing it to my New Year’s Eve party. It was as well received as I had hoped, and more!

Hillbilly Hummus (Black Eyed Pea and Peanut Butter Hummus)

Here’s to a happy and healthy new year! :)

For other ideas for black eyed peas, check out my list with this black eyed pea and kale salad. Other good BEP round-ups here, here and here.

This is my submission to this month’s My Legume Love Affair, hosted by Susan and to Ricki’s Weekend Wellness.

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Tess’ Ultimate Peanut Sauce

Posted in Favourites, Salads, Sides by janet @ the taste space on November 11, 2012

I’ve told you my weekly menus now revolve around a new dressing.

Now that veggies may not necessarily be at their peak, a good dressing is key to eating raw salads.

Or, once you make this dressing, you may just decide to drink it instead. Forgetting the veggies altogether.

It took me a long, long while to finally make Tess’ peanut sauce.  Her recipe was daunting with the coconut milk, peanut butter and heavy use of agave. Tess’ last coconut-based sauce (the creamy Thai cilantro ginger sauce) was heavenly so I knew I should try it out. Eventually.

However, I was guarding the last of our molasses for the recipe. With my pantry purge and gusto of tackling old bookmarked recipes from October, I finally took the plunge. With less sweetener, less sodium AND using coconut beverage, we have a winner. A drinkable winner. The twist from the other peanut dressings comes from the bite from molasses and umami from the fermented black bean sauce. Use it to coat anything. Veggies, grains, beans, you name it. Here, I paired it with sliced carrots, thinly sliced sugar snap peas, julienned baby bok choy, kelp noodles and pea shoots.

I suppose this is a good time to let you all in on a challenge I started this month. A sweetener-free challenge. For 8 weeks along with Gabby and Megan. Leanne is also doing a 2-week sugar-free cleanse which is a bit too extreme for me. While I have already cut out refined sugars, I am going to limit my intake of other sweeteners, including dried fruit, maple syrup, agave and stevia. I decided to keep eating fruit that isn’t sweet (cranberries, green papaya, tamarind, etc) since they are more sour than sweet.  As I work through some of my recent recipe successes, a few may still contain sweeteners which is good for those of you still using them. :)

This is my submission to this week’s Presto Pasta Nights, hosted by Ruth (the last one!) and to Deb for this week’s Souper Sundays.

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Chocolate Avocado Cake with Chocolate Peanut Butter Frosting

Posted in Desserts by janet @ the taste space on November 8, 2012

Not only am a I bad vegan who missed World Vegan Day, I am also a bad blogger.

October slipped by without me realizing I had an anniversary. October marked my fourth year as a blogger.

I can’t believe it has been 3 years since I posted a Wild Rice and Wheat Berry Salad with Apples, Cranberries and Almonds in a Citrus Dressing.

One can see why it was easy for me to switch to a whole foods vegan diet with an inaugural salad such as that. Just swap the honey for your preferred sweetener, or omit it entirely, and it would be a recipe I could see myself munching on today.

I am going to joke a bit about Hurricane Sandy, but truly, my heart goes out to everyone who was affected. Toronto wasn’t hit nearly as bad. There was at least one fatality but trees suffered the most of the storm’s brunt. Although some people lost power, we fared very well. A few days of a light rain with some higher winds. Other than leaving my bike at home, I wasn’t affected.

Except I somehow made not one, but two desserts that week. This was the second dessert.

I blame the hurricane.

My excuse for making the chocolate chip blondies was to thank my co-workers. I gobbled down more than a few pieces in the “taste-testing” phase. While they were delicious, I felt shy bringing them to work. Even though Rob agreed they tasted great, they were non-traditional (never mind eating chocolate chip blondies, but they were filled with chickpeas!). They also were only 1-cm thick or so, and not as visually appealing as I had hoped. Since the whole plan was to thank my co-workers, I decided to make something else.

A vegan chocolate cake.

I actually wanted to make cupcakes, but I had no muffin wrappers.

I actually wanted to make a mint avocado cream frosting but did not want to brave the storm to get more avocados.

Even before my vegan days, I had a favourite quick and easy chocolate cake. It just so happened to be vegan. Pantry-friendly with staples such as sugar, oil, cocoa, and vinegar, my grandmother dubbed it “Wartime Cake” since the ingredients were reminiscent of cakes she made during the war when there were rations on milk, eggs and butter. While it would have been a fool-proof and easy cake to make, I wanted to try something new, something  healthier.

Thankfully I had one avocado to make Joy’s Chocolate Avocado Cake. Oil is easily replaced with avocado. You would never know the difference. I only had whole wheat pastry flour, so I used that instead of white flour. If you could guess anything was up, you might have been able to tell there was whole wheat flour in the cake. Although nothing seemed to be suspected by others.

Instead of topping it with a green avocado frosting, I busted out a simple peanut butter chocolate frosting.  I have not always been a fan of frosting (especially the ooky sweet ones), but since I didn’t use too much and it had peanut butter in it, this sealed this as a delicious cake.

My co-workers and Rob’s co-workers agreed. While Rob was sneaky, I disclosed to my gang this was a vegan cake and people were buzzing all day with compliments, at the same time marveling there were no eggs, butter or milk. They were impressed at how moist it was, which I ascribed to the avocado, my secret ingredient. :)

Baketivism. Sharing the love of veganism through baking.

I could get used to this.

This is my submission to this month’s Tea Time Treats for cake.

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Chocolate Peanut Butter (Dessert) Hummus

Posted in Desserts, Sides by janet @ the taste space on October 18, 2012

Do you feel like more and more people are interested in eating whole foods?

Last weekend, between Thanksgiving meals, friends and family were curious about quinoa and kamut. One of my cousins is on a low-sodium diet and my other cousin is experimenting with a casein-free and gluten-free diet for their children and asked me if I had any kid-friendly recipes.

I had to think a bit harder. I can talk at lengths about my favorite grain (ok, pseudo-grain) but my recipes are probably not that kid-friendly. I like onions and ginger and spices and greens. Most kids like blander food. And sugary food… I think, right? I am certainly no kid feeding expert.

Dessert options came easier to me. What kid wouldn’t like a chocolate mousse pie or banana soft-serve ice cream?

Then I brainstormed more main-stream main dishes like:

Mango BBQ Beans
Pumpkin Chili
Red Lentil and Root Veggie Dal
Red Lentil and Lemon Soup

I already offered to bring hummus for the barbecue, and decided to bring two versions. My rosemary-pistachio hummus for the adults and a kid-friendly hummus: chocolate peanut butter style!

Pureed chickpeas are at the heart of this hummus, but you can’t really taste them. Compared to traditional hummus peanut butter is used instead of tahini; almond milk instead of stock and oil; garlic and lemon are removed to make room for maple syrup and cocoa powder. OK, maybe only the chickpeas keep this similar to hummus, but it was a tasty dip nonetheless. Peanut butter was the dominant flavor with more of a hint of cocoa.

I didn’t ask how the kids liked it. I imagine if they thought it was a chocolate spread they could be disappointed because it was more than that with the peanut butter. Or maybe less chocolatey, in their eyes. But the adults seemed to like it, no problem! With a few recipes requests and the leftovers snatched up, I would consider it a success.

For those with kids, do you modify your meals to be more kid-friendly and what do you change? I imagine it depends entirely on the child and their specific likes and dislikes, which may change from month-to-month. :)

This is my submission to this month’s My Legume Love Affair, hosted by Sra, to this week’s Healthy Vegan Friday and to this month’s Bookmarked Recipes.

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Spicy Peanut Udon Noodles with Tofu and Broccoli

Posted in Mains (Vegetarian) by janet @ the taste space on September 24, 2012

While I don’t share all my meals with you, I still photograph the majority of my meals if convenient. A quick run upstairs, snap a few photos, and then eat away.  Sometimes I kick myself for not having taken a photo, especially if I eat it all before I have a second chance, which is why I try to photograph my meals.

The real conundrum is whether to photograph the meals that Rob makes. Not because I don’t like to post his meals (I do), but sometimes the meals aren’t what I like, or don’t use ingredients that I eat, etc, but importantly, I may not be around to snap the photo.

When Rob made these udon noodles with a spicy peanut-hoisin sauce (he forgot to add the hoisin sauce, oops!), we deliberated. Did I want to take some photos? Is it blog worthy, I asked? How does it taste? Is it spicy? There’s a 1 tbsp of sriracha in it, gosh, I’d never do that!

Initially, he thought he preferred his other udon noodle dish with a miso sauce, but happily munched away. I tasted some of the broccoli and tofu smothered in the peanut sauce. Delicious. I ate some more. Not really that spicy, totally Janet friendly. The sweetness from the agave and the peanut butter lend a helping hand to the subtle heat from the sriracha. The vinegar adds the sour dimension. And while Rob forgot to add the hoisin sauce, it tasted like it had already been added anyhow.

As you can tell, I then ran upstairs to photograph a bowl of delicious noodles. While we have yet to see whether this will truly be a Rob’s Repeater Recipe, I can safely assure you that we both liked this dish. I may whip out the kelp noodles to make the peanut sauce again! And when Rob makes the udon with miso sauce again, I’ll try to grab some pics, too. :)

This is my submission to this week’s Presto Pasta Nights, hosted by Elizabeth.

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