the taste space

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas (& the best cat videos)

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

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

In the morning, I like to read through my blog roll. Rob and I read different blogs, so we often share fun links with each other.

I might share interesting recipes with Rob (beer-soaked fries, anyone?), whereas Rob might share interesting news. Real new like we’re losing the penny. Where was I last year when they decided that? Or not so important (but still real) news like the Toronto IKEA monkey that made front page news around Christmas (that I otherwise missed). Or the software developer who outsourced his own job to China. I think my favourite part of the detective work was documenting that he spent hours watching cat videos.

It is true: we love cat videos, too. Like this one, this one and this one. Oh, and this oldie but goodie. I liked those better than the World’s Best Cat Video, although it was still pretty cute. The top 30 cats of 2012 had some of our favourites, too, including grumpy cat! (With a special nod to #5, cat alarm cat).

OK, OK, I know I should be studying. :P

I have been keeping things simple in the kitchen like this easy spaghetti squash stir fry with Brussels sprouts and chickpeas. Once you’ve roasted the squash, it comes together pretty simply. An Italian spiced dish with basil lightened with lemon juice, that is really more than the sum of its parts. It has been a while since I’ve cooked with spaghetti squash. My first venture was less than stellar and it took me a while to regain my confidence. Once you get past the notion it is pasta (it isn’t), you can enjoy it as a noodly-shaped squash. Actually, if you haven’t yet watched it separate into the thin spaghetti strands, you are in for a treat. A neat trick from nature. This dish was also nice as leftovers.. booyah!

So, do you enjoy cat videos, too? Any favourites?

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

This is my submission to this month’s Pantry Party for noodles, to this month‘s Credit Crunch Munch and this month‘s Simple and In Season.

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Asparagus and Tempeh Stir Fry

Posted in Mains (Vegetarian) by janet @ the taste space on July 5, 2012

Today I did the dirty deed.

 Yes, that kind of dirty deed.

Already. Before 6am.

 In the backyard.

Even worse, though, is that it involved squash.

And no, I am not talking getting dirty from doing plain old gardening.

 Artificial insemination, baby!

I took matters into my own hands. While I have very prolific kabocha squash plants, I have yet to see any squashes. Lots of blossoms but they seem to wither away. Further investigation told me that squash plants have two different kinds of blossoms: one male and one female. The one with a plump mini-squash is the female flower and needs to be fertilized by the male flower. After some careful examination, I quickly realized there are way more male to female blossoms. Only 2 open blossoms were female, whereas I have at least 20 male blossoms.

I did not want to leave it to the birds and the bees. I took a stick and wiped a male blossom to get the pollen and smeared it into a female blossom. Cross your fingers for me, ok? Hopefully they aren’t as complicated as humans, which have an abysmal 20% fertility rate.

Apparently once you have a few growing squashes, you don’t need the male blossoms anymore. This is what people eat when you see “zucchini flowers” for sale. Dispensable, edible male parts.

My zucchini plants are much smaller and only have a few male blossoms, but I may need to give them a hand for reproductive success, if only to make sure we don’t end up with mutant kabocha-zucchini hybrids. ;)

I should be telling you about how I fried up some squashes flowers, but I am paranoid. I am keeping the males around until I am certain I have lots of kabocha squashes. Maybe in a week or two, I will give you an update?

In the meantime, I have been cooking up a lot of quick, simple meals, like this asparagus and tempeh stir fry. Pick your favourite vegetables and fry up some tempeh in a simple Asian sauce with garlic, ginger and fermented black beans. The fermented black beans add a very authentic salty dimension to the dish. Enjoy!

This is my submission to Ivonne at Cream Puffs in Venice for Magazine Mondays and to this week’s Weekend Wellness.

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Chinese Cabbage and Five-Spice Seitan with Fermented Black Beans

Posted in Mains (Vegetarian) by janet @ the taste space on June 21, 2012

My choice of bedtime reading usually includes a cookbook. Rob actually reads novels. Books with chapters, a beginning, a middle and an end.

When we packed for Colombia, we debated how many books to bring. I typically read 1 book while on vacation: my travel guide. Rob was adamant that he would likely read a bunch of books. In the end, we brought 5 books, including the travel guide.

After 2 weeks, I had read the travel guide and 1 book. Rob had plowed through all the books.

While I don’t read many novels, I really enjoyed my book: The Fortune Cookie Chronicles. It is a collection of short, thought-provoking essays about American culture through the eyes of Chinese food. Lee starts off by exploring people’s thoughts on fortune cookies after a national lottery gets pummeled with too many winners- they had all picked the same numbers from a fortune cookie. In a dizzying around-the-world tour-de-force, Lee visits the home of the real General Tso, puzzles together the origins of chop suey and the first fortune cookie and crowns the world’s greatest Chinese restaurant. This isn’t a flippant ready-for-the-masses book, though. It is smartly written in an accessible manner. Have you ever thought about the dangers of being a delivery person? Or the lives affected through human trafficking? Or why the Chinese food in the US cannot be found in China?

To be honest, I did not really like Chinese food take-out but as a child, we had the occasional visit to the local Chinese restaurant. I can see how Chinese food helped to embrace the worldly culinary culture we now have. With its emphasis on saccharine-sweet and cornstarch-goopy sauces, I haven’t been to a Chinese restaurant in ages, though. I have made a handful of Chinese meals at home, usually healthier vegetable stir-fries, where I can reduce the sauce myself without cornstarch and keep any sweeteners to a minimum.

For this month’s Random Recipes, we had to randomly pick a cookbook and cook the middle recipe. My chosen cookbook was Moosewood Restaurant Cooking for Health and at 348 pages, the middle page was 174. No recipe on that page. I rounded down to find the first recipe: Cabbage with Fermented Black Beans (page 171). No stranger to stir-fries with fermented black beans, I thought this looked like a great recipe to try. However, a meal it wasn’t, so I tweaked the recipe to include julienned five-spiced seitan, as a nod to my favourite Braised Cabbage with Chorizo Seitan Sausage.

I am really digging veggie-centric stir-fries lately, and this was no disappointment. Quick to put together, dinner was served in under 20 minutes. The fermented black beans add the depth of flavour ones expects from authentic Chinese food which is highlighted with rice vinegar and sake. The ginger and garlic add a nice hit of flavour and feel free to add Chinese chili paste if you want it hotter. The Chinese five-spiced seitan was a perfect complement to the wilted cabbage, conferring sustenance to the dish with a major protein component.

So, tell me. Did you grow up eating Chinese food? Do you still eat it? What is your favourite Chinese recipe?

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

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

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on December 2, 2011

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

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

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

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

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

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