the taste space

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Posted in Book Review, Mains (Vegetarian), Salads by Janet M on August 28, 2014

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Thank goodness I got my share of summer while I was still in Houston. Spending a month in Africa was sunny, but still a bit nippy, and definitely not that green. Our first week back in Canada was hot and humid, but that was an anomaly. Toronto didn’t get much of a summer this year, either.

However, while I am no farmer, I think one thing that has benefitted from the rainy days has been the blueberries. The wild blueberries were unbelievably big this year and the cultivated ones, even more massive. Rob tried to warn me when I loaded up with some cultivated blueberries: They don’t taste that great, he whispered to me. Turns out they were big and blueberry-delicious. And I didn’t have to share them with Rob. Score! :)

Without restraint, I added them to my morning oats and carefully crafted this salad courtesy of Terry’sFrom Salad Samurai. A multi-component, main dish salad with a spinach base, filled with cucumber and blueberries, beefed up with Ginger Beer tofu and topped with sticky, sweet & savoury almonds with Chinese 5-spice. I tried to stay true to the recipe, but only changes were to decrease the tamari because it was an ever-present ingredient in nearly all the components. I also did not want to turn on my oven for the tofu, so I pan-fried it in its marinade. It wasn’t as crispy as it would have been baked, but still good. The star of the salad, other than the big blueberries, were the Chinese 5-spiced glazed almonds which were perfectly balanced with the tamari, agave and the Chinese 5-spice imparted an interesting edge that I did not expect to taste so good.

This was not my first salad from the cookbook and it will certainly not be my last. Because the salads are huge ensembles of dressings, flavoured mains and interesting toppings, it can be hard to settle down and make an entire salad. Terry has some tips to master your art of making heavenly salads throughout the week. I have been picking and choosing each component separately, although, I really want to make everything: Thai Seitan Larb in Lettuce Cups, Lentil Pate Banh Mi Salad Rolls, East-West Roasted Corn Salad, Green Papaya Salad with Lemongrass Tofu, Miso Edamame Succotash Salad, Seitan Bacon Wedge Salad with Horseradish Dressing, Kimchi Black Rice with Asian Pear, Collards and Sweet Potato Crunch Bowl… ok, ok, I will stop. I basically want to make everything. The recipes are grouped by season and feature salads with loads of flavour from lots of fresh vegetables (no kidding) but also fresh herbs and spices. Terry also has a fun chapter for sweet salads, including a coconut carrot cake salad and overnight oats with Mexican chocolate creme that are calling out for salads for breakfast and dessert, too. Trust me, I am looking forward to cooking through this throughout the whole year.

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere in the world (since I will be shipping it). To be entered, please leave a comment here, telling me about your favourite salad. I will randomly select a winner on September 5, 2014. Good luck!

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Other recipes from Salad Samurai shared elsewhere:

Almond Butter Hemp Dressing

Asparagus Pad Thai Salad

The BKT (Bacon.Kale.Tomato) Bowl

Backyard Buffalo Ranch Caesar Salad

Coconut Bacony Bits

Coconut Samosa Potato Salad

Curried Tempeh and Apple Salad in Radicchio Cups

Fiery Fruit and Quinoa Salad

Grilled Kale Salad with Spicy Lentils

Herbed Pea Ricotta, Tomato and Basil

Mexican Roasted Corn Salad with Avocado (Esquites)

Pepperoni Tempeh Pizza Salad

Pesto Cauliflower & Potato Salad

Polish Summer Soba Salad

Seitan Bacon Wedge Salad with Horseradish Dressing

Smokehouse Chickpeas ‘N’ Greens Salad

I am sharing this with Souper Sundays and this month’s Vegetable Palette.

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Creamy Curried Lentil Salad

Posted in Mains (Vegetarian), Salads, Sides by Janet M on August 5, 2014

Creamy Curried Lentil Salad

It is nice to be home again. While I have a very bare kitchen (some borrowed knives, cutting board, pot and frypan only with a few containers), I am still happy to be starting my new life. We had dedicated more time for unpacking over the long weekend, but since we had nothing to unpack, we spent more time at my parents, thoroughly exploiting their fully functional kitchen.

We quickly gravitated to make old favourites: Tamarind Lentils, Pad Thai, and Moroccan Carrot and Chickpea Salad. Then, finally itching to make something new, I decided to make a spin on two of my other favourite salads, aka The Best Lentil Salad and The Best Chickpea Salad. This time, I used lentils, capers and currants but with a dressing more similar to the tahini-maple-curry dressing from the chickpea salad. I added some greens, too, which I like to add to lentil salads. It was so delicious, it barely lasted one meal.

Got to love simple salads like this. What is your favourite summer salad?

Creamy Curried Lentil Salad

I am sharing this with My Legume Love Affair hosted by Lemon in Ginger, No Croutons Required, Healthy Vegan Fridays, Credit Crunch Munch,  Souper Sundays and Eat Your Greens.

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Colourful Veggie Tahini Noodles

Posted in Salads by Janet M on May 29, 2014

Colourful Veggie Tahini Noodles

Desserts and salads, that’s just the way we’re rolling here these days.

There is just something so pretty about colourful vegetables, I had to share this fun twist on salad. Vegetable noodles, either created with a spiralizer, a shredder, or careful knife skills, can totally change your view on salad.

Colourful Veggie Tahini Noodles

Rob cheers every time we finish something. I actually apologized when I finished the balsamic vinegar but Rob gave me a high five. I am a bit antsy about the lack of smoked paprika in the house, too, but pretty confident we’ll replenish it before we return to Canada (because: PENZEY’S!).

The tahini may be dwindling but I have lots of sesame seeds. I haven’t resorted to making my own homemade tahini yet, but it could be fun to try. Until then, my sesame seeds are usually garnishes.

This salad dressing is a fun twist on a creamy sauce, since it is made with tahini with accents from the rice vinegar, mustard and lemon pepper seasoning. As I said, the salad was fun to create, too: spiralized zucchini is tossed with shredded carrots, thinly sliced red cabbage and instead of edamame (which would be good, too), I added sweet sugar snap peas. A bit different but fun for a change. And nice when you do not feel like cooking.

Note: I am pleading fifth amendment about the coconut flour. Some things were just meant to return to Canada. ;)

Colourful Veggie Tahini Noodles

PS. This is my submission to Definition Magazine Summer Salad Redux Recipe ContestSouper SundaysExtra Veg and Four Seasons Food.

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Eccentric Caesar Salad & Straight From the Earth Review+Giveaway

Posted in Book Review, Favourites, Mains (Vegetarian), Salads by Janet M on May 22, 2014

Eccentric Caesar Salad

This post is a twofer.

First of all, I have a gift for all of you! A free Beyond Meat product – click here for your coupon.

I don’t tend to get too excited about mock meats (it is a bit processed for my liking), but was really curious after it was selected as the “real chicken” on the Today’s Show. Some things are easier to find in the United States, so with a coupon for a free product (see above), how could we refuse? Beyond Meat isn’t new, but it was new to me and definitely uncannily similar to chicken, complete with the grill marks. You buy it frozen and just need to defrost it prior to serving. Thus, it was super easy to make and great source of protein.

Eccentric Caesar Salad + Straight From the Earth review +giveaway

Now for the book review, as advertised, with an eccentric Caesar salad. Eccentric because it is no standard Caesar. I mean, it is a vegan version of a decidedly un-vegan salad but the twist comes from the nutritional yeast and curry powder in the dressing and the mishmash of additional ingredients. The cashew-based dressing was simply delicious, aka awesome sauce. Paired with the fresh lettuce, buttery avocado, briny capers and hemp seeds, it was a superfood-packed salad. (And by superfoods, I mean super tasting foods!) Instead of the herby croutons, I wanted this to be a complete meal and thus added the chicken-less strips overtop. The strips look a bit too perfectly rectangular but they tasted great.

Eccentric Caesar Salad + Straight From the Earth review +giveaway

The recipe comes from Straight from the Earth, by mother and daughter team Myra and Marea Goodman of Earthbound Farm fame. Neither one is vegan but have created a gorgeous cookbook filled with tantalizing recipes. There is something for everyone between the two cooks. I found myself naturally gravitating to Marea’s recipes, who learned her vegan culinary tricks while living and cooking for fellow vegans in a co-op while at college. Her mother’s tastes are more classical. As an example, Marea has a recipe for chipotle-lime Brazil nuts and Myra has a recipe for double-roasted maple-spiced hazelnuts. OK, OK, both sound delicious. Lots of delicious recipes, including a nut-free crispy baked kale chips with nutritional yeast and shiitake mushroom, water chestnut and tofu lettuce cups.

Eccentric Caesar Salad + Straight From the Earth review +giveaway

Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the continental United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think of mock meats. The winner will be selected at random on June 8, 2014. Good luck!

Other recipes from Straight from the Earth spotted elsewhere:

Raspberry Salad with Baby Greens and Raspberry-Golden Balsamic Vinaigrette

Wheat Berry, Baby Kale, Grape and Orange Salad

Heart of Palm, Grapefruit and Avocado Salad

Cabbage and Carrot Crunch Salad with Agave-Dijon Vinaigrette

Thai Fresh Spring Rolls with Peanut Dipping Sauce

Teriyaki Tofu Broccolette on Wild Rice

Barley, Quinoa, and Cannellini Bean Loaf (or Burgers)

Whole Wheat Biscuits

Blackberry Bran Muffins

Sesame, Orange, and Hazelnut Cookies

Banana Coconut Cake

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.

PS. I am sharing this with Souper Sundays.

PPS. Stayed tuned because tomorrow I have another giveaway! (more…)

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

Posted in Favourites, Mains (Vegetarian) by Janet M 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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Asparagus and Edamame Salad with Lime-Miso Dressing

Posted in Mains (Vegetarian), Salads by Janet M on April 1, 2014

Asparagus and Edamame Salad with Lime-Miso Dressing With my meals revolving around plant-based whole foods, my mom has referred to my choice as being a vegan on steroids. While I have relaxed slightly, I still try my hardest to cater to others who may have dietary restrictions, for whatever reason. I have a friend with a sulphite allergy, family members with celiac disease and a coconut-hating mom. I was honoured when Ricki approached me to guest post on her blog. I have been reading it for years and enjoyed many of her creations (hemp brownies, the best vegan cheesecake, warm chickpea and artichoke salad and cocoa mint nibbles). All the while knowing she follows an anti-candida diet but never really knowing what it entailed. Imagine my surprise when Ricki told me how simple it really was: vegan, gluten-free meals without mushrooms, peanuts, pistachios, yeast and only low glycemic sweeteners. Without fail, I only then notice how all my recent recipes I wanted to share weren’t suitable: a mushroom-walnut pate,  veggie spring rolls with a peanut sauce, vegetable noodle salad with peanuts, the banana in my acai bowl or the maple syrup in my salad dressing. Then I started to second guess myself, is miso ok? What about almonds? Ricki’s upcoming cookbook will help delineate this, along with new mouth-watering recipes and I cannot wait to read it. Asparagus and Edamame Salad with Lime-Miso Dressing Until then, I decided to share what I know best: a hearty salad. ACD-friendly. I crafted a fun twist with spring’s new bounty of asparagus. I paired it with edamame for some additional protein and toasted almonds for crunch and drizzled it with a miso-lime vinaigrette. Jump over to her blog to check out the recipe here. Asparagus and Edamame Salad with Lime-Miso Dressing

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Roasted Broccoli and Quinoa Salad with Quick-Pickled Raisins

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

Curried Broccoli and Quinoa Salad with Quick-Pickled Raisins

Thank you, guys, for pointing out some technical difficulties with my last post. Everything should be working fine now, so don’t miss your chance to win a new cookbooks and try out a fabulous recipe for Cuban beer-infused black beans.

Hopefully I haven’t beaten roasted cauliflower to death yet as it is my favourite way to eat it. But, have you tried roasting broccoli yet?

Because, this was so revolutionary that a stranger came up to me at a grocery store, as I was picking out a head of broccoli. Have you tried roasting broccoli? OH MY GOSH. SO GOOD!

In my head, I was thinking: Yes, of course, I have tried it. Broccoli is great roasted! While you could just roast the head, I have got you covered with more creative options: a delicious Forty Clove Chickpeas and Broccoli and even atop a Roasted Veggie and Kale Pizza (with a quinoa-bean crust).

But it is true. Roasting broccoli doesn’t happen nearly enough. We usually opt to steam it so I decided to roast this newest head. While you can simply roast broccoli with nothing more than a touch of oil with some salt and pepper, I dusted it with curry powder first and then broiled it until it was slightly charred and tender. I then added it to some pan-roasted tomatoes and carrots, quinoa, fresh arugula and toasted cashews topped with the piece de resistance: quick-pickled raisins conferring a salty-sweet-acidy tang, nicely balancing the whole dish. The recipe inspiration came from Joe Yonan’s Eat Your Vegetables and his original recipe is for a single serving. This would be way too much work for a single meal, so I doubled it. Furthermore, I recommend doubling it again to last a few more meals as you’ll love the mix of flavours.

Have you ever tried roasted broccoli?

Curried Broccoli and Quinoa Salad with Quick-Pickled Raisins

This is my submission to this week’s Souper Sundays and this month’s No Croutons Required.

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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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Maple-Dijon Shredded Brussels Sprouts Salad with Pecans and Cranberries & Cookbook Giveaway!

Posted in Book Review, Salads by Janet M on November 14, 2013

Maple-Dijon Shredded Brussels Sprouts Salad with Pecans and Cranberries

While I prefer Brussels sprouts roasted, I also like them slipped into scramblesskillets, stir fries, pastassoups and salads. The last on my bucket list (I think) was to try them raw, shredded into a slaw.

Raw versus cooked. Talk about something new. Now the endearing term “little cabbage” comes to light. Shredded Brussels sprouts let their true Brassica family roots shine through, with a definite cabbage undertone. Here it is paired with a sweet maple Dijon mustard dressing with sweet dried cranberries and local Southern pecans for some crunch.

Not sure whether raw Brussels sprouts are for you? I am certain this would be delightful with roasted ones, as well. Sometimes, it is nice not to wait for your vegetables to roast or to try something different. Something a bit lighter in spite of its wintery feel.

Maple-Dijon Shredded Brussels Sprouts Salad with Pecans and Cranberries

This salad is courtesy of Raw & Simple, which I verily enjoyed (un)cooking through this summer, amid Houston’s hot heat. Judita has written a cookbook with easy, tasty recipes without the fuss of complicated raw show-stoppers. Some delicacies are included, too, though. She incorporates a few non-raw ingredients like maple syrup, as evidenced by this recipe. I recommend her simple Raw Chunky Tomato Marinara with zucchini noodles, Calexico Salad, Five-Pepper Vegetable Chili, and still want to try her Southwest Corn Chowder, Healthy Mary (a spin off a Bloody Mary), Thai Veggie Noodles, Raw Meat and Cheese Pierogies and her Wild Blueberry Meyer Lemon Cheesecake. 

A few typos aside, I really enjoy this cookbook and want to share it with you.Thankfully the publisher is letting me give a cookbook to one reader living in the United States, Canada or the United Kingdom (YES!). To be entered, please leave a comment here, telling me which recipe you’d like to try the most (or if you have a recipe from Judita that you recommend). Have a look through the table of contents of Raw & Simple on amazon (or my list below) or pick something from her blog and tell me what you want to cook the most. I will randomly select a winner on November 30, 2013. Good luck!

Other recipes from Raw & Simple shared online:

Mushroom Miso Soup
Strawberry Spinach Salad with Sweet Balsamic Vinaigrette Dressing
Sunny Peach Salad with Chipotle-Maple Dressing
Nacho Cheese Dip
Thai Veggie Noodles
Raw Chunky Tomato Marinara Sauce with Zucchini Noodles
Pumpkin Spice Smoothie
Apple Pie Smoothie
Hazelnut Fig Shake
Oatmeal Walnut Raisin Cookies
Superfood Seed Bar
Orange-Almond Truffles
Chocolate Haystacks
Wild Blueberry-Meyer Lemon Cheesecake Squares

PS. Other giveaways I am sharing right now: Plant-Powered 15 and Practically Raw Desserts.

Note: I purchased my own copy of Judita’s cookbook.  I was under no obligation to share a review. The opinions expressed are entirely my own.

This is my submission to Deb for this week’s Souper Sundays, this week’s Health Vegan Fridays and this week’s Raw Food Thursdays.

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Kale Salad with a Raw Thousand Island Dressing

Posted in Salads by Janet M on September 14, 2013

While we planned our trip to Burning Man half a year in advance, it wasn’t until we bought our plane tickets that we decided to tack on a side trip to Portland and then roadtrip it down to the desert. Rob was worried that I wouldn’t like the extreme nature of the camping we’d have to do in the desert, so we planned for success. How could we not enjoy Portland?

Turns out that each part of the trip was better than the next. After Portland, we drove East through the Columbia River Gorge, stopping at the Hydro Dam and Multnomah Falls. The path to the top of the falls may only be 1.25 miles long, but you are basically going up and up. Kind of like Mother Nature’s Stairmaster. There was a 700ft elevation. It was a fun but tiring jaunt! If I lived in Portland, I could see this as a fun fitness bench marker (similar to the Grouse Grind in Vancouver, which I have yet to do). How fast can you climb the falls?

The following day, we skirted along the gorge, through the Hood River Fruit Loop and stopped to pick up local sweet peaches and huckleberries (it was my first time trying them – they are similar to a tart wild blueberry).

Our next stop was the Smith Rock State Park. Since it took us a good 3 hours to get here, it was too late to begin the Misery Ridge trail. Because of the heat and lack of shade, you should begin this early in the day. In any case, we didn’t bring our hiking boots with us, so we had already planned to do smaller hikes and watch some of the mountain climbers.

Our next destination was the Newberry National Volcanic Monument. Billed as the best lava park between Iceland and Hawaii, we had fun walking around the volcanic crater and the lava field below. To be honest, I didn’t even know there were volcanoes on the continental US. We didn’t have enough time to explore the lava tubes, but we will definitely be back.

The next day, we scheduled a whole day for Crater Lake National Park. You can drive around the lake and stop off for lots of smaller hikes. We hiked up to a great lookout, again on another side, to see some hoodoos, and some waterfalls. It was nice to get a variety of vistas from each hike.

The trip through Oregon was fabulous. I highly recommend it.

But I know you are here for the food. You see, we stocked up a bit with food from Portland. I wasn’t sure what lurked in the smaller towns. Turns out we lucked out in Bend, Oregon. We found a local brew pub (Rob’s mission was to try out local brews) that served vegan eats. I changed the tempeh reuben sandwich into a salad and I was blown away. It was really good. I haven’t had enough time to recreate the entire salad (now on my bucket list) but I started with making a raw thousand island dressing.

Originating from the Thousand Islands region (hola Ontario!), thousand island dressing is probably one of the most ubiquitous North American creamy sauces, as a mayonnaise dressing spiced with tomato/ketchup but may also have bits of pickle, olives, etc.

The creaminess of my raw version of dressing is from cashews. The deep tomato flavour comes from sun-dried tomatoes. Garlic and onion add further ripples, while the vinegar brightens the dressing. The acidic dill pickle brings this up a notch. The only trick is that the cashews need to be soaked a few hours for easier blending.

For my salad, I just used up the random vegetables in my fridge. I first wilted the kale with lemon juice and then tossed in cucumber, red pepper, olives and hemp seeds. I am not sure they were the perfect combination (and not the prettiest salad, either) but the dressing was perfect. Now I know where to start with my own tempeh reuben salad. :)

In any case, this vacation has spurred my love of Oregon. I am even more excited to try to schedule in Cycle Oregon next year!

This is my submission to Deb for this week’s Souper Sundays and to this month’s No Waste Food Challenge.

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Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

Posted in Favourites, Salads by Janet M on August 13, 2013

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

After so many people recommended Meetup a few weeks ago, I have really been making an effort to get out and meet new people and experience new things. I like the Houston meetups so far because they don’t fill up so fast. I often tried to sign up for Toronto meetups but they would fill up before I knew whether I could commit to the event. Houston also has quite a variety of groups. Since there are so many groups, it has become interesting to see which of my “interests” has people with which I click the most.

My blog is mostly about healthy vegan food, so I picked a raw vegan potluck as my first foray into social gathering.

The meeting was tucked at the top of Central Market, with a pretty view of the colourful aisles of groceries. However, the most beautiful produce was upstairs, in our room. The spread of delicious food was incredible. Foodie heaven! Lots and lots of salads. Some were more simple and others more elaborate. A lot of classic raw dishes, too: raw zucchini spaghetti with marinara, raw walnut tacos, guacamole and lots of delicious raw crackers.  Zucchini pesto roll-ups were unique (and very good). I honestly thought there would be more desserts, but the two that were there were incredible: raw peach cobbler and superfood nut butter cups (I recognized Sarah’s recipe).

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

I had master plans to bring Genevieve’s raw tropical jicama nachos but when I went to assemble the dish after work, my pineapple was not ripe enough and my peaches were screaming: eat me NOW!  So, at the last minute, I ended up making this salad. It passed the taste-test with flying colours, and off I ran.

As we each introduced the meal we brought, I felt a bit sheepish because I ended up picking a dressing with maple syrup, which is technically not raw. This is not a problem for me, and I think most people still tried it because there wasn’t much left by the end of the night. In any case, I thought it was delicious. I usually eat my kale salads with a citrus dressing, but the maple-miso dressing worked really well with the sweet peaches, earthy kale and crunchy hazelnuts. It would be perfect for picnics, too.

Have you ever been to Meetups in your city?

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

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

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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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Peach, Basil and Hemp Salad with a Citrus Vinaigrette

Posted in Salads by Janet M on August 8, 2013

Peach, Basil and Hemp Salad with a Citrus Vinaigrette

Give me leafy greens and I will make salad.

Give me fruit and I will eat it.

Give me a CSA share and I will become creative. Or lazy, your choice.

Same salad, different fruit and new herb. Still as delicious.

I added fresh basil as a unique flavour hidden amongst the greens.

And those hemp seeds? They are really growing on me. They are my new salad topping, including fruit salads. ;) I picked up a few of my pantry staples online, and decided to splurge on these hemp seeds since they were on sale.

Peach, Basil and Hemp Salad with a Citrus Vinaigrette

I am used to a later peach season from Ontario (and they have finally arrived, too!), but local peaches were out in full force when we arrived in Texas. Sweet, juicy peaches. I have to remind myself that buying too many is often fool-hardy. Their peak ripeness has a short window. But once they are juicy: pounce. Peaches for breakfast, peaches as a snack and peaches for dinner. Peaches for a salad work so well because they make their own dressing, to boot. I still supplemented it with the nice citrus dressing from earlier in the week, though.

Peach, Basil and Hemp Salad with a Citrus Vinaigrette

This is my submission to Deb for this week’s Souper Sundays and this month’s Cooking with Herbs. (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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Strawberry & Avocado Salad with a Citrus Vinaigrette

Posted in Salads by Janet M on August 6, 2013

Strawberry & Avocado Salad with a Citrus Vinaigrette

I was hoping Rawfully Organic was going to provide me with local produce. I know they try when it is possible. Rob and I had been pining a few local treats before we even arrived.  The first one: avocado. Avocados are quite expensive in Canada, but upon our first week here we were greeted with a warm welcome. Avocados: 4 for $1.

Strawberry & Avocado Salad with a Citrus Vinaigrette

The nice thing about my Rawfully Organic share was that I wasn’t saddled with uncommon ingredients. With so many greens, I knew salads were in order, though. Luck would have it that I was tempted by Gena’s berry and avocado salad at the same time. Coincidentally, I had all the ingredients and then some. I tried it her way, with hemp seeds, then with almonds and when I finally got around to photographing it, I used pumpkin seeds. I used sweet strawberries, paired with creamy avocado and a sweet citrus dressing. Since the oranges we got in our share were “juicing oranges” (Valencia, aka sweet Texan oranges!!), I figured a dressing was a good way to capitalize on their sweet juiciness. Since, yes, I left my juicer at home. No homemade juice on the horizon yet.  It may seem fiddly to also add lemon juice, but it balanced the dressing nicely.

Any nut or seed would work for crunch – as I said, I have made this with almonds, hemp and the pumpkin seeds (a mix of almond and hemp was my favourite). Any berry would work well here. Pick your favourite.

With all these salads that I have been making, I am kind of sad I left my big plates and big bowls in Canada. I want more greens but don’t have a serving plate big enough!

Other fruity salads you may enjoy:

Strawberry, Avocado and Mint Salad with a Chocolate Vinaigrette

Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette

Strawberry, Asparagus and Basil Salad with Mosto Cotto

Blackberry, Avocado and Walnut Salad with a Ginger Lime Vinaigrette

Blueberry, Lentil and Walnut Spinach Salad with a Blueberry Tarragon Dressing

Strawberry & Avocado Salad with a Citrus Vinaigrette

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

(more…)