the taste space

Moroccan Cauliflower Rice and Date Salad & The Complete Coconut Cookbook Giveaway

Posted in Book Review, Mains (Vegetarian), Salads by janet @ the taste space on November 13, 2014

Moroccan Cauliflower Rice and Date Salad

Hey guys,

See below for the giveaway but I am super excited to tell you about Camilla’s latest cookbook, The Complete Coconut CookbookDo not let the title mislead you. Yes, this is a cookbook which includes recipes for all things coconut – coconut oil, coconut milk, coconut sugar, dried coconut and coconut flour. However, it is also entirely plant-based vegan, gluten-free, grain-free and nut-free. Because there are easy substitutes for the oil and sugar, this is a rather comprehensive vegan cookbook.

Moroccan Cauliflower Rice and Date Salad

The recipes span breakfast (Banana Flapjacks, Coconut Yogurt), Beverages (Mango Carrot Coconut Smoothie, Coconut Nog), Breads and Muffins (Coconut Flax Tortillas, Vanilla Coconut Baked Doughnuts), Salads (Coconut Waldorf Salad, Shredded Beet, Coconut and Sesame Salad), Soups/Stews/Chilis (Cantaloupe Coconut Soup with Basil Syrup, Persian Coconut Soup with Split Peas, Chickpeas and Herbs), Main Dishes (Coconut Squash Pizza, Coconut Za’atar Kale, Tempeh and “Rice”), Side Dishes (Quick Sauteed Kale, Coconut Cauliflower Puree), Cookies/Cakes (Chocolate Avocado Cookies, No-Oatmeal and Raisin Cookies) and Pies/Puddings/Other Desserts (Coconut Cream Pie,  Caribbean Sweet Potato Pie).

Woah, that is only a portion of the 200 recipes.

Complete Coconut CookbookCover

Although I am not entirely sure why someone would make a cookbook that was vegan, GF and nut-free, it certainly required Camilla to be quite innovative in the kitchen. For her baking recipes, a combination of coconut flour, psyllium, chickpea flour and potato starch are used. I tried the apple coconut cookies, although they tasted more like muffins but were delicious (soft and moist). I was hoping the chocolate cherry biscotti might be a bit more crispy, although unfortunately it softened in my air-tight container overnight. I see these as interesting starting points for those who are seeking non-traditional baked goods.

However, as I showcased here, there are plenty of delicious savoury options, too. I loved, loved, loved the cabbage soup with cilantro.

This was also a fun spin on a vegetable salad: cauliflower is riced and tossed with Moroccan spices, dates and cilantro. The savoury spices (cumin and cardamom – although I think cinnamon would have been better) worked well with the sweet dates. My only complaint was that I picked a big head of cauliflower, so I needed more dressing. No fault of the author, as I guess there are truly puny cauliflowers out there.

Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me your favourite way to eat coconut. The winner will be selected at random on November 23, 2014. Good luck!

Other recipes spotted elsewhere:

Acorn Squash with Coconut Chickpea Stuffing
Carrot Cupcakes with Whipped Lemon Coconut Cream

Coconut Biscotti

Coconut Pancakes
Gingered Carrot and Coconut Soup
Very Vanilla Cupcakes

Cauliflower ‘Couscous’ and Date Salad

I am sharing this with Souper Sundays, Family Foodies, and Simple and In Season.

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Raw Cauliflower Nigiri Sushi

Posted in Appetizers by janet @ the taste space on October 25, 2014

Raw Cauliflower Nigiri Sushi

I was going to write a post for Thursday but somehow after the shootings on Wednesday, I didn’t feel like blogging. Thankfully everyone I know is fine and it is mostly back to business.

These are a cute appetizer if I ever saw one. Displaying cauliflower’s prowess in the kitchen, it lends as a fun rice substitute for these mock sushi nigiri. I like parsnip’s sweet undertones for sushi (see here and here) so I used a ripe mango to offset the dish with more sweetness. Although the biggest trick for these is definitely how to keep it all together.

Raw Cauliflower Nigiri Sushi

The secret is psyllium. There was a time when I made microwave chocolate psyllium cakes fairly regularly (pun unintended) but mostly because they were easy and single-serve. These are a bit more labour intensive (but too cute), so I understand if you turn them into regular sushi rolls, too. I can see myself adding psyllium to raw sushi rolls next time, simply to help them keep their shape better, especially after cutting.

Are you tired of cauliflower yet? I have a lot more recipes to share. :)

Raw Cauliflower Nigiri Sushi I am sharing this with Vegan Linky Potluck. (more…)

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Posted in Book Review, Mains (Vegetarian), Salads by janet @ the taste space 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

Sesame Noodles in the Dojo

Smokehouse Chickpeas ‘N’ Greens Salad

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

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Maple Sesame Crackers

Posted in Desserts by janet @ the taste space on June 3, 2014

Sesame Seaweed Snaps

Spring cleaning isn’t just happening in our kitchen. Rob has decided it was time to clean up our hard-drives, over-drives and Monkey drives, too. Mostly spurred because, after trying to amalgamate his important files with my important files, it would not fit on our 1 terabyte of online back-up space.

Rob thought it was a bit nuts.

My files are mostly photos. Mostly food, but also from travel and of family/friends.

My shutter count on my six-year-old camera is 101,501. That’s only ~17k photos a year.

Apparently I take too many photos. And I keep them all. And then some.

I will let him tackle the computer while I tackle the kitchen, thank you.

Sesame Seaweed Snaps

We seem to have an excess of sesame seeds. Sadly, I bought a pack late in the year when I couldn’t find my original package…. I thought we were out. Instead, now we have twice as many sesame seeds. With our sesame seed surplus, I also made these fun crackers.

A simple cracker made with sesame seeds, sunflower seeds, almonds and maple syrup. I remain a bit apprehensive of black sesame seeds since I don’t find them as flavourful as their whole counterparts, but they certainly make for a pretty cracker. The maple syrup bound it all together after baking. Maybe I don’t need brown rice syrup afterall? ;)

Have you checked? What is your shutter count?

PS. In my defence, I take much less photos than I used to….. and my camera has travelled to many fun places over the years)

PPS. To find your shutter count with a DSLR, you can find it embedded within the Exif information of a photo, and it can be easily unearthed through Picasa.

PPPS. I am sharing this with Bookmarked RecipesHealthy Vegan Fridays, and this month’s No Waste Food Challenge.

Sesame Seaweed Snaps

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Colourful Veggie Tahini Noodles

Posted in Salads by janet @ the taste space 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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Sweet Sesame Rice Crispy Treats

Posted in Desserts by janet @ the taste space on April 3, 2014

Sweet Sesame Crisp Rice Treats

I feel kind of bad for all my buddies in Canada reading about my cycling adventures. Not much cycling is happening there, unless it is of the indoor variety. The weather here is glorious (not too humid yet and only a few mosquitoes have been spotted so far) but more importantly, we have to start cycling early. Our first cycling goal is less than a month away. 100 miles in early May. We need to get moving.

Last weekend, Rob and I finally started training together. My last few jaunts have been solo, so we weaned in carefully: 140 km over 2 days (split 90 km and 50 km). The advantage of splitting the distances is that you have a break for your legs but not your bum. ;)

The other reason we had to split our distance is because we had a late start on Saturday. With my recent string of flats, my 3-year-old tires were in need of replacement. We spent the first hour changing the tires only to realize that we also punctured one of the tubes. The fresh tires were a bit tight and I even managed to snap one of the plastic doodads trying to get the tire back on.  By this time, we were too frustrated to remove it and try again and wanted to call in the pros. However, it seemed like all bicycle stores open at 10 am so had to wait it out.

As we waited it out, I made these delicious snacks.

Sweet Sesame Crisp Rice Treats

Do you remember last year when I cycled 100 km and came home too tired to make my own smoothie? In retrospect, I wonder whether I had encountered the dreaded bonk. This year, I am ramping my snacks and calories. I am drinking my homemade sports drink. Even for these “short” beginner rides.

I really liked these treats. First of all, because they look like rice crispy treats but there are no marshmallows here at all. The goopy mess that keeps it all together is tahini and brown rice syrup with a touch of vanilla. I loved Gabby’s sesame overload with sesame seeds in addition to the tahini and the marvellous addition of  chewy raisins. This is a grown-up version of rice crispy treats if I ever tasted one, assuming that adults grow up. Perfect as a cycling snack, especially for long rides, since it is mostly carbs with some fats important for longevity… but most importantly: it tolerated the Houston heat perfectly.

While I wish I could say this was a fairy tale ending, with Rob and I cycling away without any hiccups, as we peddled away together, I noticed I lost the clipping mechanism on my clippy pedal. I opted to ride this weekend with only one foot clipped in.. I suppose I am working my way in. When I completed my first 100 km ride of the year, I only had regular shoes. Hopefully next weekend, I will have both shoes clipped in. ;)

Sweet Sesame Crisp Rice Treats

This is my submission to this month’s Bookmarked Recipes and Dead Easy Desserts(more…)

Parsnip Rice Sushi with Sweet Tamarind Dipping Sauce & Cookbook Giveaway!

Posted in Appetizers, Book Review by janet @ the taste space on January 11, 2014

Parsnip Rice Sushi with Sweet Tamarind Dipping Sauce

I have been very fortunate to grow up in an environment where brains were valued over beauty. None of my friends were ever on diets. If I made New Year’s Resolutions (I doubt I did; my last decade has been more of a daily self-evaluation), they were short-lived vow to be nicer to my brother. My mother (and brother) may not believe me.

It was only after I started reading food blogs, did I encounter the dizzying world of detoxes, cleanses and diets. Not that I have ever condoned detoxes. Barring liver disease or overdoses, our liver does a great job “detoxifying” our body every.single.day. Imagine my surprise when not one, but two of my friends in Houston told me they were eating 100% raw shortly after New Year’s, spurred by Kristina’s 21-Day Raw Challenge. I love the creativity that comes from cooking/uncooking/eating raw foods, but they complement my cooked vegan eats. Let’s be honest, even in Houston, winter is not the ideal time to go all raw.

Parsnip Rice Sushi with Sweet Tamarind Dipping Sauce

My friend hosted a potluck to kickstart her first day on her raw diet and this is what I brought to share. I used it as an opportunity to make something from a new cookbook, Balanced RawRaw sushi is easy to share at a party, so I tried the new recipe. I have made raw sushi before, and the recipes are quite similar, but I decided to share this version, too, mainly because Rob took some impromptu sushi rolling action shots. Using a placemat makes sushi rolling very easy. Parsnip rice is spiced with a bit of chile powder and filled with an assortment of vegetables.

Raw Parsnip Rice Sushi Demo

A note about the cookbook, though. The recipes are built around a 3-week vegan “cleanse” with a meal plan for every day. The recipes span both raw and cooked meals, but they seem to follow a low-fat 80/10/10 vegan diet. While Kristina is good about mentioning the need to eat enough calories, the meal plans in this book look woefully inadequate calorically. However, the recipes are interesting and would be a useful adjunct to whatever your typical eats may be. There are ideas for vegetables beyond salads. I use raw foods to enhance my vegan diet. It is a great way to eat more vegetables and fruits.

The publisher is letting me give a cookbook to one reader living in the United States, Canada and the United Kingdom (YES!). To be entered, please leave a comment here, telling me what you think about cleanses and detoxes. Have you done one? Are you doing one? I will randomly select a winner on January 20, 2014. Good luck!

Balanced Raw recipes elsewhere:

Blue Greens Smoothie

This is my submission to this month’s I Am Vegetarian – Hear Me Raw, and this week’s Raw Foods Thursdays.

PS. There is still time to enter my giveaway for Superfood Smoothies here.

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Japanese Umeboshi Rice Balls (Onigiri) with Vegan Ponzu Sauce

Posted in Sides by janet @ the taste space on June 15, 2013


I thought life would be less busy after my exam.

Instead, I was immersed back into work and fun at a break-neck pace.

It wasn’t entirely conscious, but I definitely kept myself well distracted as I waited for my results.

I had to ramp up for that big bike ride. (And I so want to give that bike ride a post it deserves)

We saw friends we hadn’t seen since I went into exam hibernation. Rob and I had dates that included musicals and concerts.

On the errands that are still fun, Rob and I mapped out our road trip; booking our accommodations and figuring out which cities have Trader Joe’s (HA!).

The list of things to do for our move never ceases. Book movers and pods, obtain visas, social security numbers. Get a US dollar bank account, flip cash into American funds, change addresses, suspend gym memberships. Make sure we both have benefits. Become officially common-law. Get everything ready to import our car.

Oh, and pack.

Nothing that is too difficult on its own, simply time consuming.

Death by a thousand paper cuts, as Rob puts it.

I haven’t been cooking too much, either. Pulling out freezer meals and eating out a bit more. Cooking up simple grains and tossing with a random assortment of veggies. Discovering fun sauces in the fridge.

This was a fun snack/side I made with some leftover rice. Basically it is a ball of sushi rice, seasoned with rice vinegar and filled with a touch of umeboshi paste, a Japanese spread from pickled plums. I squished the rice into a hard ball with the help of plastic wrap and kept it wrapped until I ate them for lunch. For your viewing pleasure, I played around with strips of nori to make fun faces, although the rest of my balls used wider strips of nori more practically, to keep my hands clean. Use a simple soy dipping sauce, or go all out with a homemade ponzu sauce which has citrus notes to the salty base.

Happy faces, all around, I must say.

I can now add 5 more letters to the end of my name: FRCPC.
(Fellow of The Royal College of Physicians of Canada)

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Steamed Indian Chickpea Cakes (Microwave Khaman Dhokla)

Posted in Mains (Vegetarian), Sides by janet @ the taste space on June 1, 2013

By the way, I loved everyone’s thoughts on how you pronounce (or not) besan. Richa suggested it was more like bay-sun, for anyone not wanting to sound like an Indian noob. I love how this flour which is more familiar in Indian cuisine has become more common.

Yes, I use a wealth of wacky ingredients but besan is peanuts compared to this next ingredient.

If I am lucky, I am able to find my wacky ingredients at one my favourite grocers.  If you want to buy this ingredient at a grocery store, it needs to be an Indian grocer, methinks (I have spotted it in Little India: $2.50 for 100g). Or at a pharmacy.

But that’s because I was looking for Eno. Yes, Eno, the antacid. Eno kept popping up as I perused recipes for dhokla, also known as Steamed Chickpea Cakes, a type of Indian snack.

My only experience with dhokla has been at home (with this recipe), but there are many recipes. Some use a combination of beans and rice and others just use chickpea flour or besan (known as khaman dhokla). Most use eno as the rising ingredient although you could substitute baking powder (it may not be as fluffy, though).

Despite both Rob and my dhokla virginity, we decided to tackle the dhokla experiment. Rather, we tackled the microwave khaman dhokla experiment! Dassana shared a beautiful post with an uber simple recipe. You microwave the batter for 2.5-3 minutes and then add the tempered spices overtop.

Rob tackled this, as he is a fan of uber simple Indian recipes, and we were blown away. Flavourful from the mustard-curry leaf tarka but the actual dhokla, the steamed cakes, were spongy, airy and delicious. Rob microwaved ours for 2 minutes but the middle wasn’t fully set, so just zap it a bit longer if need be. The strength of your microwave will change the times, slightly, so experiment to see what works. If you over microwave it, it may be hard and dry, though. Alternatively, you could try the standard way with steaming, too.

How do you feel about using your microwave to bake? I also like this non-traditional chocolate protein cake that I bake in the microwave.

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


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Raw Carrot Falafels and Cauliflower Couscous Wrap with a Hummus Dressing

Posted in Favourites, Mains (Vegetarian), Salads by janet @ the taste space on May 26, 2013

The dehydrator and juicer are now out in full force.

Carrots for juice and then the pulp was made into these lovely raw falafels.

I know, I said I don’t like raw Mediterranean eats. While I like Middle Eastern foods, I don’t like falafels.

However, I loved these raw carrot falafels.

Probably because they don’t taste like real falafels. And they don’t use raw chickpeas, either.

In any case, they taste great.

Carrots (or carrot pulp) is combined with sesame seeds along with lemon juice, garlic, cilantro and green onions for a flavour punch. Dehydrate them for 4 hours and you’ve got some soft and moist falafels without the heaviness from typical deep-dried falafel balls.

I combined the falafels with my favourite Middle Eastern-tahini dressing to date. Hummus-style with additional lemon juice, tamari and tahini. I originally used it in my Chickpea and Tofu Tahini Scramble but found the flavours mellowed after cooking on the stovetop. However, I stuck my finger in first to see how it tasted. I knew it would be a great dressing/dip and it did not disappoint.

I originally served the falafels and dressing as a salad overtop greens, but they also went really well in a green wrap with a bed of raw cauliflower couscous.

Don’t have a dehydrator? These could also be baked, according to Gena. Want to try your hand at another lovely baked quinoa falafel? Try these!

This is my submission to Deb for this week’s Souper Sundays and to this week’s Raw Food Thursday.

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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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Lemon-Ginger Miso Soup (& My Favourite Recipe App for Android)

Posted in Favourites, Soups by janet @ the taste space on February 21, 2013

Androidians, rejoice!

(Take note, Rob does not approve of said term. He prefers Android users. How boring.)

Since forever, I have been trying to find the perfect way to store my bookmarked recipes.

I have progressed from storing them in emails, then to pinterest and pocket. (I know others use Evernote). I use Eat Your Books primarily for my cookbook collections. Although I can upload other recipes, too, I prefer to have the directions along with the recipe list. :)

A lot of people have a hard time understanding pinterest. What is it for? How does it work? I try to explain it is a picturesque way to bookmark links. Pictures with links. It is used to inspire. My biggest pet peeve is the lack of searchability, which limits its use as a workable list of recipes. I can’t search for all the recipes with mango instance. Furthermore, it only links to a website which can later be modified or even vanish. Hence my migration to pocket, which I mainly use as an offline web reader now. Because you can’t search that one either.

I recently discovered a crazy wonderful app that I had to share: ChefTap. (Android only for now)

Designed specifically to store recipes, it does its job.

From the website: ChefTap is the only app on the market that uses an advanced artificial intelligence engine specifically designed to find recipes on any English language web page.

It stores recipes offline, completely searchable, so you always have access to them. It will pick out the recipe, picture, title, etc from any website, even if the recipe is buried under lots of text (like most blog posts). It will sync with epicurious, allrecipes, or your other favourite recipe sites. However, I was in awe that it could export all the recipes from pinterest. Plug in an album and it will crawl all your links and add them to the app. You can’t even export your pins any other way, as far as I know. How awesome is that?

So, I have just begun to use the app (you can change it so it won’t go to sleep on you while cooking, wahoo!) and I would say the miss rate is around 10% for picking up the wrong title, etc. It is easy to  fix things, though, as it has alternative title suggestions, or move things around like yields and ingredients. Another con is that this is a device-only app, but a complementary web site seems to be in the works.

I started with importing all my pins and will work towards my lengthy email folder filled with recipes. All I need to do is convert the emails into .txt files and they can be easily imported as well. How awesome is that??

I’ll tell you what’s more awesome: This app is free!!

(I bet you thought I was going to say it is only yours for $9.999 or something. I hate that, too! I have yet to be corrupted by commercial influence. Anything I recommend is because I honestly recommend it)

In case you are interested in some of my other favourite apps, here they are:

iAnnotate PDF: For highlighting, marking up pdfs for studying, etc. The Android app is not as smooth at the iPhone one, but the one for Android is free

Any.Do: Great to do app that syncs with google tasks

8tracks: I love the music selection here, but this app is notorious for crashing if I shut off my tablet. Feel free to listen to my playlist (from a few years ago)!

Songza: I haven’t been that wowed by the music selection, but it isn’t that bad

(I love pandora but I can’t get it in Canada, btw).

What are your favourite apps? How do you store recipes?
(I have been bugging Rob to make me a Taste Space app, but that’s likely never to happen…)

Now for today’s recipe!

I don’t know about you, but I am a big suck when I get sick. My energy gets drained and I usually just want to crawl into bed and sleep. The last thing I want to do is cook. The second to last thing I want to do is photograph said food. The third last thing I want to do is write about said food.

Which is why it has taken me so long to share this fabulous soup. I usually bust it out when I am sick. (And yes, I still get sick. My diet does not make me immune from viruses and the like. A flu shot helps, though).

I first made this soup when I lived alone and it has become a sicky staple ever since. As long as my kitchen is reasonably well stocked, there is nothing easier than a bowl of miso soup.

You can go ultra-simple for a fix of miso soup – all you need is miso, hot water and perhaps some green onions. However, Tess’ recipe goes one step beyond: a Lemon-Ginger Miso Soup. Lemon and ginger are great as a pick-me-up when sick, comforting yet zingy. Best of all, though, this soup literally takes 5 minutes to make. Awesome on any given day, but really fabulous when you are under the weather and can’t stand to wait any longer. Just heat up the soup before it boils so that you still get the benefits from miso (heck I do that with my tea as well because I can’t drink boiling water). I really liked the combination of lemon, ginger and miso.

The recipe serves 2, so if a sweetie is cooking for you, they can enjoy it as well. Or if home alone, you can have it as a delicious breakfast the next day.

This is my submission to this week’s Weekend Wellness and to Deb for this week’s Souper Sundays.
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Kale Granola (or Raw Coconut Almond Kale Chips)

Posted in Breakfasts, Desserts by janet @ the taste space on December 13, 2012

I was planning on sharing a different recipe with you today.

I had the theme of my post all figured out in my head.

I went to go find my photos… and looked, and looked and looked… I looked again.

They were nowhere to be found.

Completely scandalous in the land of food blogging, where recipes rarely get repeated and I only do one photoshoot. I really have no idea how I lost them. :(

However, while I was searching for my photos, I unearthed this gem of a recipe. Rather, I rediscovered photos that I had neglected. I obviously need a better photo tracking system.

Clearly made before my sweetener-free challenge, this packs a serious punch. Satisfies a snack attack. Or maybe not, since it is so addictive.

Kale granola.

Or kale chips with the works.

Crispy dehydrated kale is coated in a caramel lemon-cinnamon dressing and tossed with coconut, dried cherries, almonds, sesame seeds and pumpkin seeds for some glorious snacking.

That other recipe? Well, it was also for a crispy snack, sweetener-free, of course. I will just have to make it again and not loose the photos.

Funny how with this blogging blooper, I inadvertently turned more blogger, with a recipe for kale chips. HA!

Have you ever lost your photos before? I once had to recover engagement photos of my brother and at-the-time fiancee. Gosh, that was stressful. But now, I have no clue where the photos could even be recovered… and NO, I did not dream that I took the photos. I had witnesses while making the recipe, too. I know I did! :)

This is my submission to this week’s Weekend Herb Blogging, hosted by Graziana, and to this week’s Healthy Vegan Fridays.

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Vegan Okonomiyaki (aka Japanese Vegetable Pancake), As You Like It

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on June 6, 2012

My first meal after I arrived in Tokyo was okonomiyaki. It was from the closest restaurant to our hostel. We had no clue what we were ordering, pointing to pictures instead from a photo album. All the while, making sure there would be no shrimp (no ebi!). We ended up with an assortment of vegetable pancakes that were cooked up on a hot grill in front of us. Some with more flour, others with different vegetables. I remember one being bright pink (I forget what made it that colour). Once the server noticed we were eating them plain, he encouraged us to try the sauces on the side. To be honest, we left wondering what the hype was about okonomiyaki.

We persevered, though. When we went to Osaka, we tried okonomiyaki again, at a very popular hole-in-the-wall resto. We had to wait in line for 30 minutes, but when we finally snatched a seat in the tiny resto, we were able to watch our cabbage pancakes being made in front of us: thinly sliced cabbage and carrots were mixed with a seasoned flour and dashi stock batter, grilled and then topped with your chosen toppings- most of them with bacon- and then it was slathered with Japanese barbecue sauce (okonomi sauce), and later drizzled with Japanese mayonnaise,  and sprinkled with parsley flakes. A crispy veggie pancake with a soft middle, topped with savoury sauces. Delicious. I was hooked.

Okonomiyaki literally means as you like it. Want yours with veggies? Want yours with sauce? Do you want your toppings in the batter with noodles (Hiroshima-style), or on top (Osaka-style)?

Or in my case, do I want mine vegan? Oh yes! I was bookmarked this recipe immediately from Big Vegan because it used tofu as the base instead of the traditional flour and eggs. While I have made Kevin’s okonomiyaki before, I found it hard to flip and keep intact while cooking. As such, I was thrilled to see this version. While already nontraditional, you bake it as a huge pancake instead of frying it on the stovetop. It took more like 60 minutes to bake but it was delicious. Alone, the tofu-miso-nooch batter was flavourful even before we cooked it. The consistency was a bit more heavier on the batter on the batter-cabbage ratio than I remember mine in Japan, but it was great as is. We would definitely make this again.

My version was topped simply with black sesame seeds and toasted shredded nori, whereas Rob went more all-out with some tonkatsu sauce, kewpie mayonnaise and bonito fish flakes. Remember, as you like it. If you want to try your hand at homemade mayo and okonomi sauces, there are recipes forthcoming in Terry’s new book. I haven’t tried them, though. Big Vegan also has suggestions for wasabi-mayo and tomato sauces. Or go simple like Heidi, who used almonds and chives to garnish her veggie pancake.

I was planning on talking about Mixed Diet relationships in this post, but I think I will save that for my next post.

This is my submission to this month’s Bookmarked Recipes, to this week’s Weekend Wellness and to Cookbooks Sundays.

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Sushi Roll Edamame Collard Wrap with Green Onion-Miso Vinaigrette

Posted in Appetizers, Mains (Vegetarian) by janet @ the taste space on May 4, 2012

The point of making a sushi rice bowl salad is that it is easier than rolling numerous sushi rolls. I know, I’ve done it before.

So why would I bastardize a perfectly nice sushi salad by turning it into a wrap?

A collard wrap, of all things, instead of a sushi roll.

As you probably figured out, I like wraps, especially when wrapped with a green leaf like Swiss chard, kale, collard or even Romaine lettuce. Hearty greens don’t go soggy. My leaves are usually small enough for bite-size snacks, rolling up a few for tasty meal. While I also like salads, I preferred this as a wrap. With a wrap, you make sure every component of the salad hits your palate at the same time.

The idea of this wrap came from Appetite for Reduction, after Ashley posted her version. In my wrap, you get your zing from the green onions, the crunch from the carrots and cucumber, the salty earthiness from the shredded nori with a savoury note from sesame seeds all firmed up with a background from coarse bulgur and slippery edamame. The collard leaf keeps it all together. The green onion miso dressing is great within the wrap, and you can always add more if you use it as a dipping sauce. As a salad, the Asian ingredients seem a bit disjointed, but in the wrap, they work so well together.. because you can experience it all in every bite. :)

If you are tired of eating delicate leafy green-based salads, consider turning it into a green wrap. Where your greenery is just presented in a different form.

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

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