the taste space

Black-Eyed Pea and Collard Green Chili & JL’s Vegan Pressure Cooking Giveaway

Posted in Book Review, Mains (Vegetarian) by janet @ the taste space on December 16, 2014

Black-Eyed Pea and Collard Green Chili

Need a great idea for a gift? How about a pressure cooker along with a new cookbook.

Pressure cookers are not so scary. In fact, they are pretty awesome.

I have mentioned it only in passing, but Rob gifted me a pressure cooker for my birthday and I have been experimenting with it over the past few months. At first, I was experimenting with cooking different beans and grains. It felt awesome to think “I want some cooked chickpeas” and an hour later, after adding the dried beans to the pressure cooker, I had myself some chickpeas. The no-soak required beans has alleviated my freezer congestion (I oftentimes freeze leftover beans) and made me more creative in the kitchen.

First of all, let me not mislead you: Pressure cookers need time to come up to pressure. In my machine, it takes 20 minutes. So while it may seem incredible that you only need to cook black eyed peas for 6-8 minutes, that is in addition to a 20 minute warm up and more minutes cool down (unless you release the pressure manually). I have an electric machine, so that benefit is that it does not need a burner on the oven and you can safely walk away while it does its thing. The downside is that it does not come up to as high a pressure as the stovetop ones, which is what most cookbooks cater to. Also, any recipes that all for sauteing need a separate skillet. There are pros and cons of each, as JL points out in her fabulous new cookbook, Vegan Pressure Cooking (available online now! it arrived early!).

JL's Vegan Pressure Cooking

In addition to her approachable FAQ on how to begin pressure cooking, she also has a host of recipes to start you on your new pressure cooking journey. She answers your looming fear: How can I avoid blowing up my pressure cooker? as well as Why do cooking times vary? Which pressure cooker should I buy? and How does an electric pressure cooker differ from a stove top pressure cooker? She has reference tables for pressure cooking vegan staples (vegetables, beans and grains) and her recipes are categorized similarly.

In her Beans and Grains chapter, she includes basic recipes like Italian lentils but also (slightly) more involved recipes like Dill Long-Grain White Rice; Oat, Amaranth and Carrot Porridge and Cinnamon-Curried Chickpeas. In her Soups and Stews chapter, her recipes span Chik’n Lentil Noodle Soup, very Veggie Split Pea Soup and Tofu Chickpea Artichoke and Potato Soup. Personally, those looked like one-pot meals to me, but JL has even more one-pot meals in chapter four including Gingered Adzuki Beans, Greens and Grains; Vegan “Bacon” and Cabbage and Soy Curl Mac ‘n Cheese. If you thought this was all beans and grains (yes, all the beans are dear to my heart), she also has a chapter for meal helpers and veggie sides which highlights recipes like steamed kabocha squash, savoury root vegetable mash, rosemary and thyme Brussels sprouts, and jackfruit and sweet potato enchiladas. Chapter six is for sauces and dips, and JL has a trick for her pressure cooker hummus and other savoury options like dal dip and ginger-cinnamon white bean gravy. And when you thought there was nothing more to make in the pressure cooker, the last chapter is for dessert! JL uses beans in a coconut-gingered black bean brownie but also includes recipes that rely more on the pressure cooker such as easy applesauce and peachy butter.

I think you know may understand why I may want another pressure cooker. I want to make all the things. Thankfully, I have had the cookbook for a while and managed to squeeze out a new recipe each weekend. In theory a pressure cooker may help me cook more often, but old habits die hard and I like my weekend batch cooking. Thankfully, I was able to share my favourite recipe thus far: JL’ Black-Eyed Pea and Collard Green Chili. Only after I got the photos, did I realize it was from her cover. Good choice, JL, good choice. Also it is a good thing I am not your photographer. ;)

In any case, I even added JL’s suggested 2 cups of celery and as a confessed celery hater, it was still very good. I still really liked it. The tomato sauce was deliciously savoury and worked well with the black eyed peas. This recipe, like nearly everything in the cookbook, could easily be adapted to use without a pressure cooker. You would just need to wait a bit longer. With that being said, I really think this is a good, solid vegan cookbook, pressure or no pressure cooker. I love its focus on quick and easy cooking featuring whole foods.

Black-Eyed Pea and Collard Green Chili

Recipes from Vegan Pressure Cooking found elsewhere:

Curried Mung Bean Stew

Umami Anasazi Beans

 

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me whether you have a pressure cooker (and if so, your favourite thing to make in it). A bonus entry for a second comment telling me about your favourite recipe by JL. The winner will be selected at random on December 22, 2014. Good luck!

PS. I am sharing this with this week’s Virtual Vegan Potluck.

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Fiesta Masa Cornbread Muffins

Posted in Sides by janet @ the taste space on July 15, 2014

Fiesta Cornbread Muffins

This is probably my favourite concoction from the remains of my pantry.

I had a vision. I wanted to make corn muffins with masarepa. Cornmeal, polenta, masa harina and masarepa— what are the differences?

Masarepa is unique because it is precooked. We use it all the time for arepas and I love how soft and melt-in-your mouth arepas taste fresh from the oven. Sounds like the perfect recipe for cornbread, no?

My googling did not help.  Possibly because arepas ARE Colombia’s (and Venezuela’s) answer to cornbread.

Fiesta Cornbread Muffins

In any case, I cobbled together a few recipes and in the end, just ran with it. Into my batter with masarepa (and masa harina since I finished our stash), I added roasted corn, roasted hatch chiles and roasted red peppers. A bit of sweetener to accentuate the dough, although that may be sacrilegious depending on who you ask (and I am no corn bread expert).

Although I appreciate good food, and this was delicious. Basically a fiesta arepa in muffin form. They didn’t really raise too much. Although this will encourage me to add veggies to our next batch of arepas.

I find experimental baking quite daunting, but these turned out great. Do you ever make non-arepas from masarepa?

Fiesta Cornbread Muffins

 

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New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on May 31, 2014

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Before you start to think this will be a smoked paprika free household, have no fear. I am pretty sure Rob will let me replenish prior to moving back to Canada.

It is a bit of a race, now. Rob has made it his own personal goal to munch through our food stocks…. so, if I wait too long, my food may disappear. Use those roasted red peppers in the pantry! The roasted corn in the freezer! The last of the soy curls! (I actually had planned to use some small flageolet beans I had frozen but could not get them to thaw out of the container fast enough….)

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Reminiscent of my Sweet Pepper Coconut Corn Chowder, I loved how this one was virtually bursting with vegetables. Coconut milk would make this a thick and luscious soup. This version was inspired by one of my favourite cookbooks this year, Soup’s On!, since it is packed with quick and healthy meals. Mark’s inspiration was New Orleans’ Maque Choux, a Cajun-inspired corn soup.

I loved it. Simply delicious. I worked with what we had lying around and it made a light, summery bowl of vegetable soup.

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Do you like soups in the summer as well?

PS. I am sharing this with Souper Sundays.

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Citrus Collards and Chickpeas (& Tips for Moving to Houston)

Posted in Mains (Vegetarian), Favourites by janet @ the taste space on October 5, 2013

Citrus Collards and Chickpeas

And then there were three.

Three Canadians in Houston!

One of my friends recently moved here and I could not be more thrilled.

After massive hugs and giggles, Rob and I tried had to pass on our new-found Texan/American wisdom:

1. Beware of the drivers and HUGE potholes. Houston’s roads are pretty atrocious (broken roads explained here)

2. Beware of the new bugs here

3. Get used to the heat, quickly. Stay indoors. Use the air conditioner. Do not go outside between 9am and 5pm. ;)

4. Get used to the sporadic rain. In Houston, it will rain like crazy for half an hour, then stop and dry up within another hour. I shudder to think what it will be like when a hurricane hits.

5. Locate your closest recycling depot, fastest DMV, nicest bank

6. Speaking of DMV, learn how to import a Canadian car. It needs a special anti-theft check done once a week during a 30 minute window. Yikes!

7. Lament about the terrible cell phone reception, even within our own home

8. Your SSN is very important. You need it to get paid (and open a bank account). When you are ready to get your SSN (do it ASAP, but after they resume working), show up an hour before they open. Even then, there will still be thirty people ahead of you, possibly more since they have been on shutdown

9. Saturday mail. Yes, they deliver mail on Saturdays!

10. Insurance, insurance, insurance… medical, home/rental, car, etc. Credit card? Well, we have yet to get one from a US bank.

… and many more that I have forgotten or have yet to learn

Of course, we also shared our tips for our favourite grocery stores. We tried to explain the awesomeness of Trader Joe’ but we could see it was lost in translation. Thus, we took matters into our own hands. We brought her for a personalized tour of our favourite eats. Cheap pantry staples, beer, almond milk, vegan ice cream, etc… now we’re talking!

Inspired by talking all things local, I went Southern with my meal, too. Similar to my last Southern beans and greens saute, this is a dish that is more than the sum of its parts. The original recipe was just for the citrus collards, but I swapped things around: dates instead of raisins (and less of them) along with chickpeas to make this a complete meal. Collards are local to the Southern United States, especially during the fall, and are best during the winter. I love collards in all of its forms, but it can be bitter if cooked poorly. This dish uses a few techniques to coax the collards into sweet submission.

First of all, this dish a bit more fiddly than a throw-into-the-pan stir fry. The collards are boiled, blanched and dried. This prevents the need to cook them into oblivion. Next, a quick saute is enough to infuse the greens with the sweetness to offset the collards’ astringency. Fresh orange juice and dates provide a great flavour, too. And then I threw in the chickpeas.

It is funny how our taste buds work. We thought this dish was fabulous. It exceeded my expectations. And then Rob said it: it smelled like bacon. The dish had a depth of flavour that was definitely was reminiscent of bacon even though we did not use liquid smoke nor maple syrup. It must be something about sweet, chewy things that reminds us of bacon. In this case, I think it was the caramel undertones from the pan-roasted dates.

Do you have any other tips for moving to the US? Do you feel like your pant-based meals taste like bacon, too?

Citrus Collards and Chickpeas

This is my submission to this month’s Random Recipe for local ingredients, to this month’s Shop Local Challenge and Virtual Vegan Linky Potluck.

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Carolina BBQ Jackfruit Pulled “Pork” Wraps with Pickled Red Onions

Posted in Favourites, Mains (Vegetarian), Sides by janet @ the taste space on March 7, 2012

Rob likes to have dinner themes for his birthday parties. Last year, it was Japanese.

We had planned on going Ethiopian this year, as it is the theme of our current neighbourhood. However, we changed our minds at the last minute because I wasn’t in the mood to cook up 5 different cooked dishes.

While I can dream up menus for days on end, they involve vegan dishes. Rob knew that some of our guests might balk at the lack of meat, so he offered to make a Southwestern Pulled Brisket in the slow cooker. With his meal chosen, I crafted the remainder of the menu with it in mind.

Therefore, this year it was a hodge podge of Southern US and Mexican dishes, foreshadowing our next, next move to Texas in 2013. My (not so) discerning palate can’t tell the difference between Texan and Carolina BBQ styles, but I can tell you how delicious everything turned out.

I was initially hesitant, but Rob encouraged me to try my hand at jackfruit carnitas.  We had all the fixings for great tacos for the brisket, so why not have another filling, too?

I eventually settled on a recipe for Carolina BBQ-inspired pulled “pork” from Jessica.

Jackfruit is a fruit from Southeast Asia. Rob tells me it tastes like bubble gum. While the ripe fruit is sweet, you can buy canned young jackfruit in brine, which is quite flavourless. It has been used as a meat substitute due to its texture. After being cooked, it pulls apart into stringy bits akin to pulled pork and beef brisket.

While Rob’s brisket took 8 hours in the slow cooker, my BBQ jackfruit pulled “pork” took an hour, tops.

They key of the recipe is the spice blend, and here we used a plethora of spices to capture a Southern BBQ flavour: sweet smoked paprika, Aleppo chili flakes, mustard, tomato and red pepper pastes, tamarind and vinegar for some tang and sweetness from the maple syrup (yes, that’s 4/8 of my favourite ingredients in one sauce!). Such a glorious BBQ flavour with a bit of a kick. Chile heads, again, feel free to use the suggested cayenne, but I though it was plenty spicy without it.  Dry frying brought out the flavours from the dry spices, then a slow simmer expanded the saucy flavours. Baking it firmed up the jackfruit so that it was more akin to pork.

As the jackfruit bakes, or if you are more inclined to make the brisket (it had rave, rave reviews, btw, and Rob loved its sheer simplicity to prepare), make some pickled red onions. I know many people shun fresh red onions, and a quick marinade in vinegar with some salt and sugar can really bring out their flavour. We used the recipe suggested by Deb.

Both the brisket and BBQ jackfruit pulled pork was served with an assortment of toppings – shredded Romaine, chopped tomatoes, alfalfa sprouts, sliced cabbage, avocado and the pickled red onions. While we had roti and pitas for guests, I opted to make wraps with Romaine lettuce leaves. The jackfruit was so flavourful that you didn’t need so much per wrap. While Rob’s 3 lbs of beef brisket easily fed 10 people, my 20 oz of jackfruit served more like 2-4 people, depending on how many toppings you added.

Next time, I think I will try my hand at socca taco shells, which Laura made for her jackfruit tacos.


This is being submitted to this week’s Weekend Herb Blogging, hosted by Cristina, to this week’s Healthy Vegan Fridays, and to this week’s Weekend Wellness.

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