the taste space

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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Tahini Cups with a Sweet Coffee-Infused Filling

Posted in Desserts by Janet M on May 15, 2014

Tahini Cups with a Sweet Coffee-Infused Filling

You probably wept as I described Houston’s spring/summer weather a few months ago. With the atrocious Canadian winter, I started clarifying when my Mom would ask me about the weather: Do you really want to know? Do you really want to know we have bone fide summer with 30 C highs while you just lost the last of your winter snow? I thought not.

Have no fear, though, you will have your just revenge. That hot and humid weather is mere weeks away, if not here already. Hot and humid? Yeah, that’s was this weekend. Houstonians know this is peanuts compared to the upcoming summer (sad face). I am convinced that it is the humidity that makes the wind so heavy here, but I have nothing to prove it.

In any case, I made a Houston-newbie mistake last weekend. I brought these treats to a potluck. Not a problem in other cities, but Houston is hot these days. They were very keen to melting. Even in our apartment, with the air conditioner, they were quick to begin to melt. Since they were my only cooked food fit for others, I brought them anyhow. Imagine my shock when I arrived at the potluck, when they decided to serve the food outdoors! GAH!! A bit of reprieve, the desserts were to stay inside. I placed my container of mini treats with the other desserts and proceeded to pile up with all the delicious savoury options.

I returned indoors to the dessert table. The line from the savoury table now snaked indoors, right past the desserts. I had to do a double-take: only one half-treat remained. I told Christine to grab the last one. Instead of melting, within 5 minutes they had evaporated to high acclaim! Success!

Tahini Cups with a Sweet Coffee-Infused Filling

One of my favourite parts of going to vegan potlucks (other than trying so much delicious food), is experimenting in my own kitchen. After seeing Lisa share these, I immediately wanted to try it. Tahini-based desserts were a definite hit earlier this year (see my Sweet Sesame Rice Crispy Treats) and I am warming up to liking a hint of coffee flavour. It pairs well with chocolate (hello Chocolate Mocha Pudding Cake!) but I was unsure about it without the chocolate. Lisa raved about it, so I gave it a whirl.

In case it wasn’t obvious: it was a definite hit. The coffee flavour was subtle enough (for me) and paired well with the sweet dates. The tahini cups were a nice contrast with a creamy base. I liked that it was nut-free, which helps for those with nut-allergies at potlucks.

I made these into mini cups, which I think worked well since you could get more filling:base ratio. Tahini can be a bit bitter, but it was tempered nicely with the sweet date-heavy filling. I still had some filling leftover, which was easily slipped into my next morning’s oatmeal. The tahini base settled a bit funny on top, which is probably because I didn’t use enough. I just barely had enough to surround my 24 minicups. I changed the recipe below to account for more base.

Do you like tahini in your desserts? I am inspired to try more! Perhaps these salted tahini caramels are in my future: tahini + coconut flour + sweetener!

Tahini Cups with a Sweet Coffee-Infused Filling

PS. I am sharing this with Bookmarked Recipes.

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Sweet Sesame Rice Crispy Treats

Posted in Desserts by Janet M 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…)

Raw Dolmas with a Cilantro-Tahini Sauce

Posted in Favourites, Mains (Vegetarian) by Janet M on March 18, 2014


Did you know March is
National Nutrition Month? While I celebrate proper nutrition every day (ok, 3 times a week here), I was encouraged by Erika to join Houston’s VegOut! challenge to eat 30 different vegetables in 30 days.

Thirty different vegetables in thirty days? Even as a veggie-loving gal, that’s a pretty huge feat. Look at my sidebar. I have favourites. Barring onions, my top ten are: garlic (227 recipes, and I don’t even tag all my garlic), tomato (139 recipes), ginger (121 recipes), carrot (110 recipes), red bell pepper (82 recipes), spinach (64 recipes), mushroom (50 recipes), kale (44 recipes), zucchini (44 recipes) and broccoli (36 recipes).


Erika
 may have won the first challenge with her black bean and veggie burgers (with 15 vegetables!) but I thought I’d try my best with their second challenge: my best jicama dish.

No stranger to jicama, I have enjoyed mostly in Mexican-inspired dishes: a raw burrito and as a cranberry-jicama salsa. This time, I decided to switch avenues and was inspired by Middle Eastern flavours. Packed with vegetables (7 if you include olives, but I think they are technically fruits), these are a fun twist on dolmas, stuffed grape leaves.


Instead of cooked rice, the jicama is riced into small pieces. Jicama is quite moist, so it needs a thorough drying before being incorporated with the cucumber, olives, and sun-dried tomatoes. If you don’t have jicama, cauliflower would work, too. Dill and mint were used for the filling and cilantro for the green tahini dipping sauce. With all the fresh ingredients, the flavours really popped.

This was also the first time I tried grape leaves raw. I mean, without steaming them first. Steaming makes them more tender and less salty, but this was a quick and easy way to enjoy them.

Do you think you could eat 30 different vegetables in 30 days? How do you like to eat jicama?


PS. This is my submission to Raw Food Thursdays and to VegOut Jicama: #vegoutjicama #vegoutrfs

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High Raw Vegetable Chili

Posted in Mains (Vegetarian) by Janet M on February 13, 2014

High Raw Vegetable Chili

Raspberries and tomatoes: red foods for Valentine’s Day! Matt, a friend from Canada, is joining us right now so for tomorrow, I think Rob will be making all of us dinner! Youpee!

Tomorrow is also the day to sign up for Cycle Oregon. After mulling over our options, we decided to scrap the Houston-Austin MS 150. Instead, Rob and I will be training for the 1-day 100 mile Shiner GASP (Great Austin to Shiner Pedal) ride this spring. For many reasons, we switched allegiances. I always prefer the first day of the long cycling rides and this will allow us to enjoy some time in Austin afterwards. (Free beer from the Spoetzle Brewery once we finish doesn’t hurt, either). And yes, it is only a stepping stone. Our master plan (provided we snag a porter) is to do Cycle Oregon this fall.

Cycle Oregon is not for the faint of heart: 2200 cyclists. 7 days. The route changes every year and this year it is over 400 miles and over 30,000 ft in incline. The hilly route mimics a portion of our beautiful roadtrip from Portland to Burning Man. This time, it will be by bike instead of by car.

Having a goal is a great way to stay on track. Even though we haven’t started training in earnest yet (blasted knees!), reading Gena’s snippet in No Meat Athlete about raw foods, reminded me why it is good to incorporate a variety of foods into your diet. Cooked or raw. And raw definitely does not need to be a salad. In the winter (even Houston’s winter), it can be hard for me to eat salads.

Filled with veggies, this is a fun twist on chili, done raw-style. A hybrid of my raw chili dip and chili salad wraps, this is a fun high-raw hearty chili. Red peppers and sun-dried tomatoes spiced with chili powder, tamarind and cocoa powder (YES!) create a smooth sauce that coats more veggies and beans. I used cooked pinto beans to make this a filling dish (and in my experience, easier to digest than using sprouted beans).

Is anyone else planning to do Cycle Oregon? We hope to have a small Cobra* contingent.

*Cobras are the name of our biker gang. We are a very inclusive bunch. Join us!

High Raw Vegetable Chili

PS. This is my submission to Anyone Can Cook Vegetarian Food for tomatoes.

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Pecan and Cranberry Cheese Log & Cookbook Giveaway!

Posted in Appetizers by Janet M on December 17, 2013

Pecan and Cranberry Cheese Log

A few months ago, though, I was treated to a wonderful girl’s night out: a vegan wine and cheese!

A vegan cheese party in Texas.

An oxymoron like no other?

I don’t buy processed vegan cheeses and while I have tried my hand at simple homemade cheeses, I was blown over by all.the.vegan.cheeses. There was a complete spread from Door 86 (the cheese ball was my favourite), Heidi Ho, and a bunch of homemade cheeses from Artisan Vegan Cheese (the sun-dried tomato and garlic cream cheese was fabulous). I have been intimidated by recipes requiring room temperature fermentation. My biggest kitchen disasters have been sauerkraut and pineapple vinegar from Mastering Fermentation. No fun.

Pecan and Cranberry Cheese Log

Enter The Cheesy Vegan. A bit more complex than cashew spreads, but recipes not as complex to require fermented rejuvelac. I started with this recipe for a vegan cheese log crusted in pecans and cranberries. Not hard to make, but with a few steps over the span of 2 days, you need a bit of advance preparation. Coconut and olive oil are blended with cashews, lemon juice, tahini and salt and then left to drain/ferment overnight. Instead of cheesecloth, my fine-mesh strainer worked like a charm. The following morning, a fair amount of liquid had dripped from my cashew spread.. and in case you were wondering, it looked mostly like oil. A bake in the oven at a low temperature is akin to a faster dehydration (I presume) and assists with getting the cheese to firm up. Refrigerate, top with the nuts and cranberries, and you are good to go. The salty/lemony spread paired really well with the buttery pecans and sweet cranberries.

I will confess that I did not bring any vegan cheeses to the original cheese party but was inspired to make the cheese log for a subsequent vegan potluck. It was a hit. With so many recipe requests, I knew I had to share it… and lucky for you, you can also win your own copy of the cookbook!

Thankfully the publisher is letting me give a cookbook to one reader living in the United States (sorry to all my non-US readers). To be entered, please leave a comment here, telling me about your favourite vegan cheese or cheese dish. If you haven’t made anything cheesy yet, have a look through the table of contents of The Cheesy Vegan on amazon and tell me what you want to cook the most. I will randomly select a winner on December 26, 2013. Good luck!

Pecan and Cranberry Cheese Log

PS. Other recipes from The Cheesy Vegan spotted elsewhere:

Bloody Vegan Mary

Lemony Parmesan Linguine

PPS. My other vegan cheese/dairy recipes:

Tofu Feta

Italian Cashew Cheese

Nacho Cheese Cashew Spread

Rosemary Cashew Cheese

Scallion Cashew Cheese

Cashew Sour Cream

PPPS. Other giveaways I am sharing right now: 30 Minute Vegan’s Soup’s On! and Indian Cooking Unfolded.

PPPPS. This is my submission to this month’s Feel Good Food challenge for cranberries and this month’s Cheese Please challenge for festive nibbles.

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Raw Parsnip Sushi Rolls, Two Ways

Posted in Appetizers, Favourites, Mains (Vegetarian), Sides by Janet M on November 19, 2013

You saw the writing on the wall. With my love of wraps, it was only a matter of time before I made sushi rolls.

It took me a few tries, but I finally found not one, but two recipes that I really like.

Am I the only one who scopes out a bunch of recipes for a particular dish and then can’t decide what to make? Should I go with option A or option B? Sometimes, I decide to hedge my bets and make multiple options. That’s how I ended up with 2 versions of my chocolate black bean cookies and oodles of combinations for my savoury flax-hemp crackers. Half a recipe for you and half a recipe for you… which means the bonus of 2 recipes for me!

This explains why my recipe says it serves 1. I boiled down each sushi roll to fit one parsnip with its seasonings.  The fillings could easily be doubled, tripled or quadrupled, but please, please, please don’t assemble these babies too far in advance. The nori sheet will become limp and soggy…and no fun.

To be fair, my first venture at a nori wrap was from Color Me Vegan with an orange-cashew cream sauce. I have become spoiled because that cashew sauce was nothing compared to my previous Zesty Cashew Orange Spread. The rolls seemed a tad lacking, especially since there wasn’t anything that reminded me of a standard sushi roll.

Having really enjoyed the parsnip in Raw Thai Pineapple Parsnip Rice, I knew that this was the way to approach raw sushi. Then I had to decide- nut butter-version from Gena or miso-version from Lauren? I have had some really heavy sushi rolls at raw restos because they make the rice from nuts, so I was excited to try the lighter miso version. I was torn, though, because I was still drawn to Gena’s recipe since the butter seemed to accentuate the parsnip rice. So, I made both and glad I did because they were both different yet equally delightful.

The miso version was light and flavorful and worked well with the multitude of veggies. It reminded me of my citrus-spiked sushi rice bowl with the miso twist. I am not sure the oil was completely necessary so I may remove it next time. The tahini version was heavier but incredibly flavourful from the tahini and the touch of toasted sesame oil. They were both filling as a light lunch.

If you haven’t yet made raw sushi, don’t be shy. You certainly don’t need a special sushi rolling mat. Just a great filling. It is what is inside that counts, and I’ve got you covered. Twice. Two hugs, as Rob would put it.

This is my submission to this month’s Pantry Party for quick foods.

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Cucumber Hummus Dip (Hummus-Tzatziki Fusion)

Posted in Appetizers, Favourites by Janet M on September 10, 2013

Cucumber Hummus Dip (Hummus-Tzatziki Fusion)

I feel a bit guilty sharing this post.

1. It will be a quickie vacation gush over Portland.

2. More easy peasy food. I feel guilty sharing such a simple recipe but it was SO GOOD.

Oddly enough, despite travelling to Japan, Morocco, Iceland and Colombia throughout my blog tenure, I have yet to do any thorough vacation recaps. Mostly sharing the recipes they have inspired back in my kitchen or the treats I made to travel with me.

Those destinations seem so foreign and mostly inaccessible to the masses. But Portland, dude, that’s in America (and I know most of my readers hail from the US of A). I also made nada special to bring with me. I knew vegan heaven was only a plane ride away.

Despite visiting for only a short weekend, I feel like I connected with Portland and the rest of Oregon. The city, even downtown, is green. Green in the lots of trees sense, and in the save the environment sense. Cycling is a culture and definitely safer than where I have lived previously. Vegans rejoice, as there are truly innumerable options for fun meals. Lucky me, many a vegan already visited Portland earlier this year (mostly for Vida Vegan Con) so I already knew where to hit up.

In brief, food: Canteen (our favourite restaurant of our trip, the Portland bowl was fabulous as well as the maca shake); Prasad (lovely soul salad and chai latte); Rawdacious raw cheesecake (found at Canteen); Raw Pixie Re’treats (loved the mock BLT and lil pudding; found at Kure and Food Fight); Kure Juice Bar (breakfast acai bowls and matcha latte); Missionary Chocolates (found at Living Room Theaters); the infamous Portobello restaurant (Rob’s lasagna was better than my portobello steak but the decadent  ice cream sundae made up for it); vegan Mexican fare (with soy curls!) at Los Gorditos; Food Fight, an all vegan grocery store for some desert treats; Rob also had some Voodoo Doughnuts, but not the vegan ones (the Memphis Mafia was pretty epic, though [peanut butter, coconut and chocolate on top of a fritter as big as his head]) and lots of local brews for Rob
(more complete reviews can be found at Happy Cow)

In brief, non-food: Cyclepedia at the Portland Art Museum, Bike-A-Rama Bicycle Tour, watching indie films on a sofa at the Living Room Theater; Powell’s City of Books, early morning views of the city from Pittock Mansion and hiking in Forest Park (loved this!!). We also snuck in some shopping at REI and a downtown cycle store.

Who could guess we were only in Portland for less than 48 hours? Well, that’s the way we roll… bring on the awesomeness!

Cucumber Hummus Dip (Hummus-Tzatziki Fusion)

I have plans to recreate that delicious Portland bowl sauce but until then, I am sharing this delicious hummus-tzatziki fusion dip. We made it before we left and we made it when we returned. It is possibly our favourite non-classical hummus. Just like my strawberry-cucumber smoothie, cucumber adds an airy lightness to the dip which is countered by flax (trust me, you can’t taste it). Lots of garlic and bit of lemon juice makes this a great dip. Or spread. Or however you want to eat it. I won’t judge.

I still have many more places on my Portland hit-list, including Native Bowl, Natural Selection and Departure with their vegan menu, and that’s just the food list. Anything you recommend I see on my second trip to Portland? :)

PS. have you entered my giveaway for a copy of Moosewood Restaurant Favorites yet?

PPS. Hopefully we’ll have some photos up later this week.

Cucumber Hummus Dip (Hummus-Tzatziki Fusion)

This is my submission to this month’s My Legume Love Affair hosted by Swathi and to this month’s Credit Crunch Munch.

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Tofu-Avocado Salad with Arepas

Posted in Mains (Vegetarian), Salads, Sides by Janet M on July 30, 2013

Tofu-Avocado Salad with Arepas

Thank you so much for the kind words from my last post. New friendships take a while to develop, at least for me.  I am definitely keeping my chin up… and moving forward. Or perhaps trying just to enjoy what is. It really was a stressful whirlwind last year and it might be nice to embrace the emptiness. Thank you, Anna, for pointing me to this lovely video.

One thing is for certain: I couldn’t do this without Rob. I could not imagine doing this year apart.

Since Rob works from home, and I labour in the hospital, it is funny how the roles have reversed slightly. I swear, Rob has been more adventurist in the kitchen than me. Rob is cooking up a storm, while I am relishing in my quickie salads, hehe.

Tofu-Avocado Salad with Arepas

And the best part? If we time it just right, I can come home to freshly cooked food. Some foods are just not meant to be eaten as leftovers, which is why they are such a treat.

Case in point: arepas. The moist and fluffy arepas with a crispy shell only happen when you make them fresh. We long learned not to make leftovers since they are very lacklustre. They are one of Rob’s specialties, although previously reserved for the weekend when we have more time for food prep.

They seem to fit with most any dish, at least in our fusion household. We like to make it with tofu scramble, but this time Rob went all out with the bean-quinoa chorizo crumbles from The Great Vegan Bean Book. I found them a bit spicy, so I threw together a spin on vegan egg salad: tofu-avocado salad. The avocado, tahini and Dijon make for a creamy dressing while chunky avocado and tofu are surprisingly reminiscent of eggs. The dill adds a nice spin, too. I used dried but I think fresh would be best.

bean-Quinoa Chorizo Crumbles with Arepas

This is my submission to this month’s Bookmarked Recipes and  to Deb for this week’s Souper Sundays. (more…)

Raw Carrot Falafels and Cauliflower Couscous Wrap with a Hummus Dressing

Posted in Favourites, Mains (Vegetarian), Salads by Janet M 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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Sesame-Miso Soba Noodles with Kale & Red Pepper

Posted in Mains (Vegetarian) by Janet M on May 12, 2013

Sesame-Miso Soba Noodles with Kale & Red Pepper

Eating through my pantry has some benefits. I find foods I had forgotten.

My Mom remembers. My Mom is like an elephant: she never forgets.
(She will probably never forget me calling her an elephant… HAHAHAHA!)

What about all your soba noodles, Janet?

Oh yeah…. all those noodles I bought after I came back from Japan. Just like when I drank my way through a library of non-dairy milks to figure out which I liked the most, I bought a wide variety of soba noodles to pinpoint the perfect pasta.  However, I shortly became disillusioned when I figured out that most soba noodles actually contain very little buckwheat. The noodles are still mostly made from white flour. Lesson: Read the package before you buy them.

I eventually found 100% buckwheat noodles but scoffed at the price. So I put them back.

I eventually found them again, but this time it was a different brand. And they were a much better price. So I bought some and then proceded to forget I had them.

Definitely great for a change, the buckwheat noodles are slightly nutty and cook in 4 minutes.

Here, I paired them with kale and red pepper and a simple sesame-miso sauce. A simple sauce, not due to a limited ingredient list. Rather because the ratio is almost all 1:1:1:1:1:2 (the original recipe was 1:1 for all ingredients but I thought it needed a bigger dose of lemon juice). The sauce is creamy, salty and tangy and coated the noodles and veggies well. I used some of the pasta water to thin the sauce but use as much as you like.

Instead of massaging the kale, I let the heat of the noodles wilt them. Easy, peasy. Because as much as I love raw kale salads, I am usually able to trick convince others into doing the massaging. I hate getting my hands too dirty. ;)

(PS. This post was pre-approved. My Mom thought it was in good taste. Both the elephant and noodles. And a great post for Mother’s Day. I think she was just happy I was eating through my soba noodles.)

Sesame-Miso Soba Noodles with Kale & Red Pepper

Other tahini sauces you may enjoy (because tahini is so much more versatile than hummus):

Macro Veggie and Tempeh Bowl with a Miso-Tahini Sauce

Crunchy Cabbage Salad with Orange-Tahini Dressing

Quinoa and Chickpea Salad with a Balsamic Tahini Dressing

Curried Chickpea Salad with Carrots and Currants

Tahini-Dressed Zucchini and Green Bean Salad with Sun-Dried Tomatoes

Warm Lentil, Bulgur and Vegetable Skillet with a Lemon-Tahini Sauce

Braised Tempeh with Green Beans in a Sesame Sauce

Yam, Zucchini and Chickpea Salad with a Tahini-Lemon Dressing

Quinoa Wraps with Sweet Potato, Tofu Feta and a Sweet Tahini Dipping Sauce

Bok Choy and Sesame Ginger Udon Noodles from 1000 Vegan Recipes (we’ve made these with red pepper added and enjoyed them)

This is my submission to this week’s Weekend Wellness.

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Curried Chickpea Salad with Carrots and Currants (The Best Chickpea Salad Ever)

Posted in Favourites, Mains (Vegetarian), Salads by Janet M on May 11, 2013

Curried Chickpea Salad with Currants and Carrots

Enough of the doom-and-gloom? Bring on more tasty salads!

It has been a while since I proclaimed to make the best salad ever. As I continue to make more and more salads, I have higher salad expectations.

My old favourites are still wonderful:

The Best Salad Ever (First Version): Turkish Bulgur, Pomegranate and Almond Salad

The New Best Salad Ever (dethroning the above): Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa

The Best Lentil Salad Ever: 11-Spice Lentil Salad with Capers and Currants

And now, I present to you: The Best Chickpea Salad Ever.

I eat chickpeas a lot, but I don’t usually eat them as the main salad component. I would have a hard time thinking of a good cold chickpea-based salad off the top of my head. I don’t like chickpeas with vinaigrettes, preferring them pan-roasted or smothered in thick sauces. However, as soon as we tasted this salad, both Rob and I were smitten.

This is a perfect chickpea salad, combining the tang I enjoy from vinaigrettes with a light creaminess from tahini along with a sweet spice from curry powder, contrasted with sweet currants and carrots. It is quite similar to my favourite lentil salad, except I am using a pre-made curry powder. Granted, the success of your salad will depend entirely on the curry powder you use. I am very partial to Penzey’s sweet blend which is fragrant and flavourful without being too spicy or earthy. It is highlighted perfectly with the touch of maple syrup.

I had this recipe bookmarked for the longest time and once I made it, I was sad I hadn’t made it earlier. Do not delay in trying it out. It will make a great potluck salad this summer.

What is your favourite salad?

Curried Chickpea Salad with Currants and Carrots

This is my submission to Deb for this week’s Souper Sundays, to this month’s Four Seasons Food Challenge, to this week’s Healthy Vegan Fridays, to this month’s My Legume Love Affair, to this month’s Bookmarked Recipes and to this month’s Eat Make Grow Blog Hop for picnic eats. (more…)

Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill

Posted in Appetizers, Favourites, Sides by Janet M on April 4, 2013

Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill

Variety is the spice of life. It is possibly the best spice in the kitchen, too.

You can probably tell I like to experiment in my kitchen… so many great recipes to try and share. So many new things to explore.

You’d think I’d run out of repertoire. Me, too. Not yet, at least.

Case in point. I made yet another new hummus. This time I shunned the chickpea and traded it for roasted carrots. I kept my favourite hummus classics: fresh lemon juice (with a strong flavour from the zest, too), garlic and tahini. Smoked paprika and cumin for more depth of flavour. This is a very creamy dip. Lip-smacking good.

Faced with some leftover hummus after a party, I decided to turn it into a thick dressing for my salad. My last carrot (ginger sesame) dressing was paired with quinoa, avocado and tomato. This time, I juxtaposed it against black rice, tomatoes, baby greens and fresh herbs.

Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill

A note on black rice, possibly one of my favourite rices to date. When I cut fruit out on my sweetener-free challenge, I knew I was going to miss some of the many benefits from eating whole fruits: fiber, vitamins and anti-oxidants. This was how I stumbled upon black rice, also known as purple rice or forbidden rice. It has a lovely short-grain rice feel similar to my favourite medium-grain brown rice with the added bonus of more protein and more anti-oxidants. Turns out that colourful is better for you, especially when talking about rice. I liked that the black rice wasn’t too sticky and had great flavour naked. As such, it was fun to throw it into this salad.

I ended up tossing it with an herbed spring mix (a mix of baby greens that includes dill, cilantro and parsley), which I thought brought this to the next level. Not the greens, but the herbs. I keep forgetting how simple herbs can totally elevate a dish from ho-hum to hoo-ya! Just a dash of fresh herbs was enough and in truth, the herb that stood out and complemented the salad best was the dill.

After I ate this salad, I had a bit of tummy rumblings. My Mom asked me what new foods I had eaten lately. Everything I eat is new. (Actually, at first I said nothing. Nothing crazy new) Except for the leftover hummus, everything else was new. It was my first time trying black rice and the herbed lettuce greens. Furthermore, I drank a mamey shake, too. Exciting times at the beginning of the week! ;)

Pinpointing culprits when eating fresh foods can be a challenge for me without a lot of sleuthing. Mostly free of FODMAPs other than the garlic, I don’t think that’s the problem. A repeat salad had no problems so who knows what it was. Perhaps the chocolate walnut dessert from the night before? Probably. Too many walnuts? Who knows… it isn’t a problem now. ;)

Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill

Here’s to more black rice. Have you tried it yet?

This is my submission to Deb for this week’s Souper Sundays, this month‘s Simple and In Season, to this month‘s Herbs on Saturday and to this week’s Weekend Herb Blogging, hosted by Marta.

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Indian-Spiced Chickpeas and Kale (& 70 other ideas for eating your greens)

Posted in Favourites, Mains (Vegetarian) by Janet M on March 16, 2013

Indian-Spiced Chickpeas and Kale

I have been meaning to write a post about kale for a while.

As 2013 began, I had a few friends inquire how best to eat kale. Be it resolved to eat more kale? It may be many moons later, but there is no better time than to eat more greens than yesterday. Or if you need a greener boost, how about upcoming St Paddy’s Day? ;)

I have talked about vegetable ratings before (Nutrition Action’s winner of the veggies is kale followed by other leafy veggies) but Dr Fuhrman’s ANDI (aggregate nutrient density index) score is probably more widely disseminated. Whole Foods has started to rate its produce by publicizing ANDI scores. While not a perfect system at all, it prioritizes nutrients per caloric cost. I agree with Anthony’s musings on the ANDI scores which suggests this may confuse people. Focus on whole foods, primarily vegetables and legumes with occasional fruits, grains, nuts and seeds. Why battle it out between greens, when one should try to rotate through them all? Kale, yes, but also Swiss chard, spinach and collards. Throw in Romaine lettuce and mixed baby mesclun greens. Go Asian with baby bok choy or another Asian green. Try out chicory to see if you like it more than me. ;)

eat your greens

I had elaborate plans to create a green eating guide, but as I waited, procrastinated, let life happen, others posted great greenery cooking summaries. Lindsay recently posted videos on how to strip and cook kale. I also found this nice guide from Epicurious. I will not reinvent the wheel but I will continue to share my green eats.

As I told my friends, be persistent. You may not like all greenery preparations right away. Instead of a raw kale salad, try kale chips. Add kale to your soups or stir fries, instead. Or hideblend it into a smoothie or baked good. Slowly integrate them into your diet until you find something you like.

Here is a lengthy list of ideas for numerous greens. Raw, cooked, I’ve got you covered for your greens. Once I started, I just couldn’t keep away any of my favourites. I even limited myself to leafy greens. Cabbage and Brussels sprouts are for another list.

Salads:

Raw Kale and Beet Salad with Raisins and AlmondsRaw Kale and Beet Salad

Creamy Raw Kale Salad with Avocado, Apple and Beet

Almost Raw Asian Kale and Edamame Salad

Garlic-Roasted Butternut Squash and Kale Salad with Pomegranate

Quinoa and Chickpea Salad with a Balsamic Tahini Dressing

Garlicky and Lemony Black-Eyed Pea and Kale Salad

Spinach Salad with Carrot Ginger Miso Dressing and Pepitas

Warm Mediterranean Chickpea and Spinach SaladSmoky Black Eyed Pea and Kale Stew

Soups, Stews and Curries:

Green Soup with Ginger

Smoky Black Eyed Pea and Kale Stew

White Bean, Quinoa And Kale Stew with Fennel

Brazilian Black Bean and Vegetable Stew

15-Minute White Bean and Kale Soup

Italian Stew with Winter Squash and ChickpeasIndian Lentils with Spinach (Dal Palak)

Brazilian Potato-Kale Soup with Sizzling Chorizo (Caldo Verde)

Vanilla Sweet Potato and Kale Curry

Celeriac and Pumpkin Curry with Spinach

African Pineapple Kale Peanut Stew

Cranberry Bean Mole with Roasted Butternut Squash

Ethiopian Split Pea and Kabocha Squash Stew with Collards

Jamaican Tofu Chowder with CollardsCurried Lentil Stew with Celeriac and Pumpkin

Red Lentil and Spinach Curry (Vegan Tikka Masala)

Indian Lentils with Spinach (Dal Palak)

Cauliflower, Spinach and Chickpea Balti

Fragrant Lentil Rice Soup with Spinach and Caramelized Onions (aka Dal Bhat Meets Mujaddara)

Red Lentil Soup with Spinach and Lime

Red Lentil, Spinach, and Lemon Soup

Japanese Winter Stew with SpinachJamaican Tofu Chowder with Collards

Spinach Orange Yam Soup

Pickle Soup with Swiss Chard

Smoky Tempeh and Chard Stew

Stirfries, Skillets and Pastas:

Creamy Cashew Kale and Chickpeas

Rasta Pasta

Spanish Chickpeas and Spinach with Roasted GarlicSpanish Chickpeas and Spinach with Roasted Garlic

High-Protein Creamy Roasted Cauliflower Alfredo Pasta

Chickpea Piccata with Spinach

Warm Lentil, Bulgur and Vegetable Skillet with a Lemon-Tahini Sauce

Asparagus, Watercress and Chickpea Stir-Fry with Hoisin Sauce

Chinese Five Spice Vegetable and Noodle Stir Fry

Pizza topping (kale chips!):

Roasted Vegetable and Kale Chip Pizza with a White Bean and Quinoa CrustQuinoa and White Bean Kale Chip Pizza

Bowls:

Millet Bowl with Rosemary Mushroom Gravy and Kale

Smoky One Pot Beans and Bulgur with Kale

Bulgur Pilaf Salad with Pomegranate, Dried Apricots, Pistachios and Swiss Chard

Tofu with a Zesty Rhubarb Sauce and Garlicky Kale

Millet Bowl with Spinach, Leek and Toasted Pumpkin Seeds

Peruvian Mayocoba Bean Bowl with a Roasted Pepper Sauce and Fried PlantainsGreek Stewed Swiss Chard With Tomatoes, Mint and Lima Beans

White Bean and Barley Salad with a Tomato-Pomegranate-Tarragon Sauce

As a side:

Spicy Coconut-Braised Collards

Bengali Quinoa Bowl with Spinach and Almonds (Badaam vaali Palak)

Greek Stewed Swiss Chard With Tomatoes, Mint and Lima Beans

Spreads/Dips:

Hazelnut-Roasted Delicata Squash with Hazelnut-Sage PestoHazelnut-Roasted Delicata Squash with Hazelnut-Sage Pesto

Edamame Miso Dip with Spinach

Hidden/Integrated:

Inside a wrap with peanut dressing

Mediterranean Crustless Chickpea Flour Quiche

Savoury Indian Chickpea Pancakes (Besan Chilla)

As a wrap:

Raw Burrito (Collard Wrap filled with Jicama, Sprouts and a Nacho Cashew Spread)Raw Burrito (Collard Wrap filled with Jicama, Sprouts and a Nacho Cashew Spread)

Lime-Spiked Black Bean and Quinoa Kale Wrap

Oyster Mushroom and Black Bean Tacos with Sweet Mango Salsa

Hazelnut Roasted Kabocha Squash, Cucumber and Avocado Collard Wrap

Mediterranean Collard Wrap with Hummus, Artichoke Hearts and Sun-Dried Tomatoes

Cherry Collard Dolmas

Thai Shiitake-Basil Spring Rolls with Creamy Thai Cilantro Ginger Sauce

Sushi Roll Edamame Collard Wrap with Green Onion-Miso VinaigretteArtichoke and Spinach Rice Paper Roll with Lemon Rosemary Baked Tofu

Grilled Chili-Lime Vegetable Lentil Fajitas in a Collard Wrap

Indian Chickpea and Collard Roulade with a Tomato-Mustard Sauce

Artichoke and Spinach Rice Paper Rolls with Lemon Rosemary Baked Tofu

Jamaican Jerk Tempeh Wraps

Desserts and Snacks:Kale Granola

Plain Kale Chips (with a video)

Kale Granola (or Raw Coconut Almond Kale Chips)

Drinks:

Cucumber Beet Ginger Juice

The options with greens are endless. I continually find new recipes and new favourites.

Case in point: this Indian-spiced Chickpeas and Kale. Not authentic Indian but authentically good. Cumin, cardamom and ginger augment garam masala to create a quick dish with chickpeas and kale. A touch of tahini adds a hit of creaminess that transcends its small amount. The greens are wilted in a stir fry but fully flavoured and juicy. Paired with chickpeas, this makes  a complete meal.

What is your favourite way to eat greens?

Indian-Spiced Chickpeas and Kale

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

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