the taste space

Kimchi-Stuffed Sausages & Vegan Finger Foods Review+Giveaway

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

Kimchi-Stuffed Sausages & Vegan Finger Foods Giveaway

Perhaps it is fitting that my last post from Houston should be a review for Vegan Finger Foods. It was in Houston, that I found and dived head-first into the “vegan potluck” community. Bounded by a common interest (delicious food), people came from various backgrounds. Some were vegan, others vegetarian, some omnivores, but all were included and encouraged to eat and enjoy the plentiful vegan food.

For me as a cook, it was (mostly) fun to try new recipes or share old favourites. I tend to gravitate to one-pot meals, but now I experimented with appetizers and desserts, knowing there would be plenty of Janet-friendly dishes to sample. As a person, it was comforting to meet others with similar interests, even if only within the realm of veganism. Although especially within the realm of veganism when I first moved to Texas.

Kimchi-Stuffed Sausages & Vegan Finger Foods Giveaway

Vegan Finger Foods is a fun cookbook, overflowing with ideas for your next gathering. Not only are the recipes suitable for vegan parties and potlucks, they can be mixed and matched for regular main meals at home. There are vegetable-centric bites (think “Bacon” Wrapped Water Chestnuts, Harissa Carrot Zucchini Cups), Finger Foods (think Brewpub Cauliflower Dip and Chips), Dips and Stuffed bites (like Baked Buffalo Tofu Bites with Pantry Raid Ranch and Pulled Jackfruit Mini Tacos), Bread-Based Bites (including Salsa Scuffins) and not forgetting bite-sized desserts (lots of cookies, cupcakes and even Goji Berry Cacao Bites and Tahini Caramel Popcorn).

I appreciate that each dish is a star in itself, even the veggie-centric dishes. I also liked that many dishes are hearty enough to be a main meal (ie, Sweet-and-Sour Sloppy Joes (with tempeh), baked lenteja taquitos (with lentils), baked frittata minis (with tofu) and even a few homemade seitan dishes, including these Kimchi-Stuffed Sausages. No need for company to eat well.

Kimchi-Stuffed Sausages & Vegan Finger Foods Giveaway

I tried a few dishes from the cookbook, but this one was my favourite and thankfully helped use up some odds-and-ends lingering in the kitchen. Reminiscent of my previous (vegan) cheese-stuffed sausage, these sausages are stuffed with kimchi. Kimchi is also incorporated into the batter making for a flavourful yet chewy sausage. I found it easier just to serve it with a side of even more kimchi, but I love suggestion to pan-fry it and then sprinkle with sesame seeds and green onions. Pan-frying would accentuate the flavours even further.

Kimchi-Stuffed Sausages & Vegan Finger Foods Giveaway

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite dish to share at potlucks. I will randomly select a winner on July 30, 2014. Good luck!

Other recipes from Vegan Finger Foods shared elsewhere:

Vegan Potato Puffs with Tapenade

Kale Cucumber Cups

Rasta Salsa

Corn Fritters with Tomato Thyme Gravy

Baked Jalapeños

Spinach Swirls (with another giveaway, too)

Pull Apart Pesto Bread

Quickie Marinara

Fig and Nut Canapés

Sushi Rice Rolls

Salsa Scuffins (with another giveaway, too)

Better Buckeyes

Other dishes I shared at the vegan potluck this year:

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

Pecan and Cranberry Vegan Cheese Log

Raw Thai Pineapple Parsnip Rice

Curried Chickpea Salad with Carrots and Currants

Peanut Butter and Jam Energy Balls

Tahini Cups with a Sweet Coffee Infused Filling

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Laotian Larb Tofu Lettuce Wraps

Posted in Favourites, Mains (Vegetarian) by Janet M on June 5, 2014

Laotian Tofu Larb Lettuce Wraps

I told my friend in Houston that I had reached the height of my vegan eats here. There were no new restaurants I wanted to try. She assured me there were so.many.more to try and convinced me to try a nearby Thai restaurant. Oddly enough, Rob has spotted it earlier that week and was amused by its billboard that announced it was MANGO SEASON!

I was apprehensive but she assured me I would love it. She told me they had vegan ice cream. I was sold.

She did not lie. I loved it. So much so, that I quickly tried to figure out how to recreate the dishes.

Laotian Tofu Larb Lettuce Wraps

This is a spin on Laotian larb. Of note, Rob tells me this is nothing like the original and in fact, if you pronounce the r in larb, that is wrong, too.  Make no mistake about its simplicity, this salad wrap was GREAT!

A few fun points: This was the first time I have steamed tofu. I LOVED it. It made it nice and fluffy and once crumbled, it absorbed the flavours of the marinade incredibly well.  Lime juice, cilantro, in a salty-hot-sweet background, it was nice, fresh and light. After an overnight soak, it was absolutely perfect and lasted for a few days of lovely leftovers for lunch.

Laotian Tofu Larb Lettuce Wraps

I took inspiration from the restaurant to serve it next to a quarter of an iceberg. Its solid leaves make for excellent wraps, more sturdy than most lettuces and is rather mild on the green scale. Besides, it is always good to rotate your greens. :)

Do you have a favourite green wrap? I thought collards were my favourite but I was rather smitten by the iceberg lettuce. ;)

Laotian Tofu Larb Lettuce Wraps

I am sharing this with Souper Sundays, Eat Your Greens, No Croutons Required and Extra Veg.

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Tofu Migas with Arepas

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

Tofu Migas with Arepas

I always thought it would be funny to have enough forethought to pre-plan my holiday meals months in advance. You know, Christmas food served at Thanksgiving; Valentine’s Day treats for Christmas; Cinco de Mayo eats on Easter.

OK, I made the last one up, but it totally happened anyways.

It turns out out Rob was a bit more lonely on Easter Sunday than me, and at the last minute, we decided to host Sunday for the ex-pats. Three Canadians and a Dutchman, all displaced in Houston temporarily.

Although, instead of stressing out about our meals, we shared our love for vegan Mexican food (with a South American twist). Our friends brought some Mexican bread pudding and other Mexican treats for dessert. Easter Houston-style.

Migas is a dish typically made with eggs, but we swapped it for crumbled tofu and added some spices and topped it with salsa and cilantro. The tortillas are usually scrambled into the mixture but I like to add them at the end to keep them crispy. Rob shared his Colombian delicacy of arepas.

There is something about the weekend that brings out the tofu scramble in us.

Are you celebrating Cinco de Mayo? Fellow bloggers, have you ever pre-planned your meals that far in advance? ;)

Tofu Migas with Arepas

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Bahn Mi Collard Wraps with Star Anise Pickled Daikon and Carrots

Posted in Favourites, Mains (Vegetarian) by Janet M on April 29, 2014

We traded hills for wind this weekend.

Blustery wind. Gusty winds.

It was kind of humbling to cycle 100-km hilly routes outside Houston, and then find ourselves so pooped we could barely finish our rides.

Even though we’re aiming for 160 km, our odometers have been stuck at 100-km for a while. This weekend, we decided to shun the hills (and the 2-hour commute to get to them) and opt for distance. The wind was a pleasant (or unpleasant), unplanned surprise. A flat tire was also a surprise and likely cost us an hour of cycling time. We pushed through 127 km of city-riding on Saturday.

On Sunday, we aimed to add hills to our windy resistance. We did an “urban hill” loop where we tried to climb as many highway overpasses as possible. The wind was relentless. If we thought Saturday was windy, it was even windier on Sunday. Southeast winds of 30km/h with gusts over 50 km/h. Rob rerouted it to include a stopover at Mi Tienda #2, our favourite Mexican grocer. We weren’t going to skip out on our aguas fresca ritual! This week they had mamey, which was a hard choice over the guanabana.

Even though we were out and about on our bikes most of the weekend, we actually had more energy. I guess we’re better at tackling wind than hills.

We ended up (ok, just me) stockpiling veggies when we finally ended up at an Asian market for our weekly grocery run. We put them to great use in this vegan spin on bahn mi sandwiches. Banh mi is a Vietnamese sandwich, which I associate with the pickled vegetables and cilantro. Here, tofu and mushrooms are scrambled as the base. The veggies, with Terry’s spin of adding star anise, make this a nice and bright wrap.

Rob thought it was his best sandwich ever. I thought it nice, too, and opted to eat it in a collard wrap.

Maybe everything tastes better after biking 180 km?

I am sharing this with Souper Sundays. (more…)

Indian-Spiced Creamed Collard Greens & Tofu

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

Indian-Spiced Creamed Collard Greens & Tofu

I have resorted to this blog to help settle a question. Between these two words, which do you recognize? One? Both? None?

Ablution

Ambulate

Full disclosure: Rob’s word was ablution. I had never heard of it before. Me, I use ambulate all the time. Rob swears it is medical jargon.

The best part? We both agreed on one word: ablation. Mainly because there is a medical/biological use as well as a nerdy space definition.

As your ponder your newest words, this will be a short post with a short recipe.

This is an Indian spin on creamed greens. Beefed up with some tofu, you pan-fry it first, then simmer it along with coconut milk and collard greens. Easy peasy. Serve with some brown rice if desired. Kind of a hybrid of my Spicy Coconut Braised Collards and Indian-Spiced Chickpeas and Kale. All delicious.

Looking for other reading to keep your brain working? I try not to disappoint and will steer you elsewhere.

Other recommended links:

Why the Olympics Are a Lot Like ‘The Hunger Games’
The Power of Protein Timing
Sweet nothing: The real science behind sugar
All About The Filter Bubble (make sure to watch the associated TED talk)

Indian-Spiced Creamed Collard Greens & Tofu

This is my submission to Speedy Suppers.

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Broccoli and Pineapple Udon Bowl with Pineapple-Peanut Sauce

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

Thank you for all your kind words about my knees. Thankfully I had friends and co-workers (AND ROB!) to help with my (on-going) recovery. Unlike my sister-in-law who is still driving herself to work (her [now confirmed] broken toe is on her non-driving foot), Rob has been driving me to work. Not that I couldn’t drive myself, but he is just that awesome.

He has also been helping me around the kitchen. He made the cheezy chickpea dip again although I was to blame for the burnt coconut bacon, as Rob tended to a broken beer bottle. The beer bottle that exploded (from the bottom), after the rice vinegar fell on it which was knocked over when Rob was putting back the liquid smoke. Oh my.

He also revisited some old favourites like tamarind lentils and my lemon-ginger miso soup (Rob’s addition were carrots, parsnips with some noodles and I then added extra sauteed mushrooms and baby spinach to mine). Yum!

Rob also has been steaming up broccoli like a pro.  For this dish, he went all out with a sauce, tofu and noodles. The pineapple was a fun twist on a Hawaiian noodle bowl with a peanut sauce. I love how the pineapple was used to sweeten the sauce directly. Ginger and sriracha made it a bit zippy but this was all tempered by the sweetness from the pineapple.

While Rob was busy in the kitchen, I caught up on my web reading. Which also meant that Rob’s to-read list got longer as I punted them to him as well! Like my last link share, I figured you may enjoy them, too. There are a few travel-related links here. You know that I like to travel but you may not know that Rob loves travelling, too, and spent over a year abroad backpacking in Southeast Asia and Australia/New Zealand before we met. He wrote about that on his blog.

Without further ado, please let me know what you think about these links:

1. 10 Things Most Americans Don’t Know About America. This actually rings true based on my experiences, too.

2. 20 Things I Learned from Travelling Around the World. Rob concurs.

3. Date a Boy Who Travels. YES! No offense to boys who still live with their parents. OK, maybe just a little.

4. Ben & Jerry & Me. What do you get for naming a Ben & Jerry flavour?

5. Murmuration. A quick, beautiful video. A magical canoe ride

6. Raw. Vegan. Not Gross. I don’t watch many videos on youtube but this one is great!

7. Is Pro Cheerleading a Scam? I honestly had no idea but then again I am not into football.

8. 11 Tips for Telling a Loved One About Your Mental Illness. From a new-to-me blog that I love. Great tips about communicating with others, nevermind about a mental illness

This is my submission to this month’s Bookmarked Recipes. (more…)

Kimchi Stew with Tofu and Mushrooms (Vegan Kimchi Jigae)

Posted in Mains (Vegetarian), Soups by Janet M on February 4, 2014

Kimchi Stew with Tofu and Mushrooms (Vegan Kimchi Jigae)

I don’t know what is in the air. I assure you, it was not weather-related. No snow or ice around here.

Between myself and my sister-in-law, we have a veritable collection of injuries: 2 sprained knees and 1 sprained (or broken, we’re not sure) toe. Sadly, it was me with both knees sprained. Unfortunately (or fortunately?) for my sister-in-law, sprained and broken toes are treated the same way.

Also sad is that I have not yet come up with a sexy story to explain my bilaterally braced knees. NOT MY BIKE, thankyouverymuch. In any case, each day is getting better.

I followed my mnemonic from medical school: RICE. Rest. Ice. Compression. Elevation. (Of course, after a free consultation from my trauma surgeon friend to confirm my suspicions nothing was broken). And of course: anti-inflammatories for pain management. Turns out there is a modified mnemonic for that inclusion: PRINCE, including P for protection and N for NSAIDs or non-steroidal anti-inflammatories. I like it!

Serendipitously, I also happened to make the perfect “anti-inflammatory” soup a few days before I went down. A warming soup filled with cabbage, mushrooms, garlic and tofu. Kimchi, pickled napa cabbage, added a lot of flavour. It was perfect to help me recover.

There is evidence fruits and vegetables possess anti-inflammatory properties and the reasons are multi-factorial. Some fruits and vegetables contain naturally occurring salicylates, the compound found in aspirin. This explains why vegetarians have naturally occurring salicylate levels in their blood, albeit not likely therapeutic. While I have heard of people shunning “nightshade” vegetables, including potatoes, tomatoes, bell peppers and eggplant, because they are “pro-inflammatory”, I have not found any solid scientific evidence to support hiding from the nightshades. (If you know of any articles, please share!).

Anyways, this soup. Delicious. Not too spicy although this soup was a bit of a mystery to me. When I ate it right after making it, it was the perfect level of spice. I added the kimchi to taste, obviously. However, the soup was pretty bland as leftovers. The chiles had mellowed! To ramp the flavour back up, I added fresh kimchi to each subsequent serving. Definitely add to taste. Enjoy!

Kimchi Stew with Tofu and Mushrooms (Vegan Kimchi Jigae)

This is my submission to Deb for this week’s Souper Sundays and to this month’s No Croutons Required. (more…)

Cheezy Scrambled Egg Breakfast Tacos with a Creamy Mustard Sauce (Vegan, Soy-Free)

Posted in Breakfasts, Mains (Vegetarian) by Janet M on February 1, 2014

Breakfast Taco with Soy-free Cheesy Vegan Scrambled Eggs

Rob and I have been on a quest. A mission to find corn tortillas. Corn tortillas so light and pliable, you easily could think they were flour tortillas.

I don’t know if it is just me, but I always think of hard, crunchy El Paso  taco shells when I hear corn tortillas. Nothing could be further from reality. We were treated to the fresh tortillas while in Mexico City and figured it was just a matter of research. They were bound to be found in Houston.

Because once you’ve tried them, you can’t go back.

I was not alone in my quest. The lovely folks on the Houston Chowhound boards already helped others satisfy their fresh corn tortilla needs. Our adventures to Mi Tienda proved to be a quick trip back to Mexico. They are a grocery store for all your Mexican needs, including corn tortillas. They are freshly made in-house and perfectly tender when consumed that same day. Since it is a bit far from home, we bought 80 tortillas. All for a whopping $2.

Breakfast Taco with Soy-free Cheesy Vegan Scrambled Eggs

While we froze the majority of the tortillas, we have been enjoying tacos all times of the day. Breakfast, lunch and dinner.  No complaints from Rob. He LOVES tacos!

For our breakfast tacos, we were inspired by Dawn’s recipe to make “cheezy” scrambled eggs with chickpea flour and nutritional yeast. WeRob routinely makes Indian chickpea flour pancakes and tofu scramble, so this kind of married the two. It was a fun mess, too. We served it with spinach and topped it with a creamy, cheezy mustard sauce.

Corn tortillas – what do you think?

Breakfast Taco with Soy-free Cheesy Vegan Scrambled Eggs

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

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Lucuma Macadamia Smoothie & Superfood Smoothies Cookbook Giveaway!

Posted in Book Review, Drinks by Janet M on January 4, 2014

Lucuma Macadamia Smoothie

There was How I Spent My New Year’s Eve and now How I Spent My New Year’s Day.

Who did not enjoy a mid-week hump day holiday?

Because we had returned to Houston, this was a New Year’s Day like no other. It was reasonably warm outside. Rob had a taco craving. The much-hyped taco restaurant was open on January 1. We wanted to cycle. So we combined the plans.

In truth, while I cycle to/from work every day, our weekend rides have dwindled in between all our travel, cold and rainy weather and lastly Rob’s cold. By the time I became infected, I was only inflicted by a minor sore throat (so far, at least). I didn’t let that stop us from cycling for tacos.

Instead of our dawn-cracking bicycle rides of summer yonder, our winter cycling is more of an afternoon affair. In Houston, daily temperatures are at their peak around 3-4 pm, whereas in Toronto, it is more like 1-2 pm. In any case, we forged ahead. Rob picked the location that would lead best to a bike ride.

We picked a nice bike trail that is fairly sheltered from motorists. While construction has demolished its uninterrupted bicycle bliss (Houston’s construction season must be winter), it was a great ride… and surprisingly without too many other people sharing the path.

While the bike ride was fantastic, nearly 40 km and with a good pace, we had a much slower pace at the restaurant. Because it was THE place to be… we had to wait at least 15 minutes prior to being seated. Rob felt vindicated, though. He had eaten the best tacos yet, although I still feel like those in Mexico City were superior. Rob pointed out that the commute is much easier if we stay within Houston.

Hope you enjoyed your holiday, too.

After our ride, I treated us to this delicious smoothie. A little messy, but I decided not to clean up my mess. All for a better photo, no? ;)

Lucuma Macadamia Smoothie

While we have a freezer filled with frozen bananas, I like to whip together banana-free smoothies, too.  Dates and lucuma powder provide the sweet caramel undertones for this creamy smoothie. Banana usually lends well to both creaminess and sweetness, and in this case, the creaminess comes from tofu, hemp seeds and macadamia nuts. It is actually a very simple smoothie but it tasted great. It kind of brought whole foods smoothie to a new level for me (due to the lack of non-dairy milk). In addition to the lack of banana, this smoothie was fun because you basically create your own non-dairy milk from macadamia nuts and tofu.

This is just one of the creative craveable concoctions from Julie Morris’ Superfood Smoothies. She has really outdone herself, because there are so many wonderful drinks here: watermelon acai, carrot cardamom, mango chili, cucumber mint, chocolate kale, mint chip, mayan chocolate, maca oat, pineapple maca, red velvet cake (with roasted beets!) and even a chocolate smoothie with cauliflower.

All of the smoothie focus on plant-based ingredients, with a special focus on superfoods. Superfoods including standard fruits and vegetables but also less common ingredients (aka expensive) like acai, macqui, maca and camu powders, dried mulberries, hemp seeds, and fresh coconut water. A handy substitution chart at the back of the book will help with substitutions, but let’s be honest: smoothies are meant to be forgiving. Most of the time, the hard-to-find ingredients could be omitted altogether since they are used in limited amount, substituted with something more common or you could splurge and just use a little bit of them for each smoothie, which would last you a long time. A bit more of a bother for me was the inclusion of different juices in the recipes – carrot, apple, orange, pomegranate, aloe, etc. I would rather throw in a whole carrot than only use its juice, but one is way more sweet than the other… and way more juicy.  If you use the recipes as a guide, I don’t think you will be let down. Furthermore, while there may or may not be a conflict of interest, Julie is a spokesperson and executive chef for a company that sells said expensive superfoods. Although her work with the Smoothment (Smoothie Movement), may indeed make her an expert with such ingredients. Perhaps if you drink your way through this cookbook, you will become one, too.

Lucuma Macadamia Smoothie

Thankfully the publisher is letting me give a cookbook to one reader living in the continental United States (sorry to all my non-US readers). To be entered, please leave a comment here, telling me about your favourite smoothie. If you have yet to venture into the land of smoothies, have a look through the index of Superfood Smoothies on amazon (or any of the smoothies listed here) and tell me what you want to drink the most. I will randomly select a winner on January 15, 2014. Good luck!

Superfood Smoothies spotted elsewhere:

Cranberry Orange Smoothie

Toasted Coconut and Macadamia Smoothie

Lemon-Lime Smoothie (with Bok Choy!)

Mint Chip Smoothie

Raw Cookie Dough Shake

Cocoa Cream (aka Chocolate Dream Smoothie)

Mango Chili

Strawberry Basil

Grapefruit Pomegranate

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

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Warm Spinach and Artichoke Dip

Posted in Appetizers by Janet M on December 29, 2013

Warm Spinach and Artichoke Dip

Stop me if you’ve heard this one already:

What did the eggs benedict say to the rest of the breakfast table?

Happy hollandaise!

Hardy, har har.. Rob told the joke a few times over the holidays.

With the balmy Houston weather and having returned back to work, it does not really feel too much like holidays. In fact, I am at a loss what to do for New Year’s Eve. Rob wants a party. I, however, will be working all day. And, to be honest, I doubt Rob or I will make it all the way until midnight. We are such party poopers. Early risers, we go to bed early as well. With a morning alarm for 5 am, I am usually the earliest to wake. However, two of my co-workers have their alarms for 4:30am. They beat me! Obviously, we need to invite them over after work. Celebrate St John’s, Newfoundland’s new year at 9:30 pm and then call it a night. Last year, Rob and I celebrated by watching the Sydney fireworks at 8am, but alas, I will be busy at work, already.

Warm Spinach and Artichoke Dip

Even if I am not headed out for a party, at least I may provide you with some party fare. Splendid warm but still delicious cold as leftovers, here is a protein-packed spinach and artichoke dip. Definitely not as heavy as real cheese dips, this is more of a veggie-centric dip whipped together with some silken tofu. There is more of a hint of cheesiness, thanks to the nutritional yeast. I don’t particularly enjoy nooch-heavy cheeses, but this was pretty good. It is a nice way to bring a dish that could double as a main, should your other options be limited, and you eat a bunch of it. You could totally chow down on a quarter of this, easily. And you should.

What are your plans for New Year’s Eve?

Warm Spinach and Artichoke Dip

This is my submission this month’s Cheese Please challenge for festive nibbles.

PS. The winner of The Cheesy Vegan is Shannon.

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Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

Posted in Breakfasts, Favourites, Mains (Vegetarian) by Janet M on November 12, 2013

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

Oh my gosh… what happened? I posted on a Monday! WHAT?!

Long hours at work must be making me sloppy. *sad face*

Bonus for you, I suppose, since I decided to still write up a quickie Tuesday post!

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

Now that Rob is back, it means that we have our Houston weekend routine back in place. On one day of the weekend, it goes something like this:

1. Sleepy fresh oatmeal breakfast before heading out for a 50-km bike ride (The cronut ride is still my ride of choice. Mostly because the route is very simple. We came for the cronut, but kept returning for the bathrooms… although Rob gives their donuts two thumbs up)

2. Come home to a delicious smoothie, then hop in the shower to remove all that grime

3. After we are both clean, we do a load of laundry, hang out a bit and then let the laundry hang dry.

4. Now, it is usually time for lunch. Rob and I usually make a scramble of sorts, with arepas or chilla.

This time, Rob decided to merge our two favourite tofu scramble recipes… Especially since we learned that dill + curry = awesome! But how about, dill + curry + tomato + Brussels sprouts! With some noochy and kala namak goodness sprinkled overtop? Very awesome! Booyah! I honestly look forward to my freshly made weekend meals with Rob. When they taste this good, who wouldn’t be thrilled? :)

Do you have a favourite morning routine?

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

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Rich Vegan Cheesecake with a Pecan Shortbread Crust

Posted in Book Review, Desserts, Favourites by Janet M on October 31, 2013

Rich Lemon Cheesecake with Pecan Shortbread Crust

What is better than a potluck with delicious vegan food? A potluck with delicious vegan food, complete with recipes!

Recently, some new friends invited me over for a Ripe-themed supper. Stephanie, the mastermind behind Ripe Cuisine, serves vegan eats at a few farmer’s markets in Houston but also has a recipe blog. I have gushed about her homemade coconut-almond ice cream before and since I knew her recipe for brownies was good, I was excited to see how her other recipes fared.

Broccoli “cream” soup with polenta croutons, baked zucchini chips, tahini mustard carrots, and cauliflower piccata were on the menu. Veggie extraveganza! Everything was delicious. I really enjoyed the carrots and polenta croutons.

My small contribution to the menu that evening was this cheesecake. I say small due to its size, not its taste. For my birthday, Rob surprised me with a smaller 6″ springform pan. I left my larger one in Toronto and brought this one so I could make smaller versions of dessert.

I love raw/no-bake cheesecakes. I have made them with cashews as well as tofu, but this time, I used them together. And I baked it. Both for synergistic results.

Rich Lemon Cheesecake with Pecan Shortbread Crust

This cheesecake is a combination of a few recipes and both are knock-outs. The filling is courtesy of Ricki Heller‘s new cookbook, Naturally Sweet & Gluten-Free. Since these recipes are all gluten-free and sugar-free, they employ ingredients I don’t have in my (mostly) minimalist pantry. I tried to stay mostly true to her recipe, though, even scoping out lemon extract. I realized that having a concentrated lemon flavour without the sourness would be a good way to reduce the amount of sweetener needed, without resorting to Meyer lemons.

This was a delicious cheesecake. Possibly our favourite vegan cheesecake of all time. Very rich in a non-heavy sense, which can happen with raw cheesecakes, relying on cashews and coconut oil. However, sadly, after chilling in the fridge, it was no longer a lemon cheesecake; it morphed into a creamy, rich, vanilla cheesecake. Equally as good, just a different flavour. The lemon flavour disappeared considerably.  I really like the tang from lemon juice, so next time I would add more lemon juice in addition to more lemon extract. It was a very nice cheesecake, though. I also liked how I had the height to really get a good size piece on my fork with the smaller pan. You’ll understand when you look at my (much more flat) lemon cheesecake squares. Rob agreed, and we both thought this was the best, most “real” vegan cheesecake we have eaten (albeit a fluffier European-style cheesecake, which is our preference).

And the crust? A perfect foil for the rich, more mellow filling. A salty-sweet cinnamon pecan crust with oat flour that I snagged from Angela’s pumpkin pie adventures. She tasted a few crusts and proclaimed this the winner. Definitely one of my favourite crusts, too. I liked that it was sweet and salty (no dates) and the cinnamon spike brought it over the edge. I was worried the crust was a bit crumbly but it held together well when serving from the fridge.

I try to keep this blog real, and yes, this cheesecake was utterly delicious. However, it also cracked. This could be due to a few things, but next time, I will add a basin of water in the oven. I did that with the Meyer Lemon Cheesecake Squares, and it worked well. With some strategic slicing, you could hide the cracks. Or find a saucy topping. (Ricki suggested a blueberry compote which I think would have been divine!) But really, it doesn’t matter unless you are photographing it because it still tasted delicious. Do you have any other tricks for cracked cheesecakes? What is your favourite vegan cheesecake recipe?

Ricki has been travelling the interwebs with her blog tour and I have been enjoying seeing her recipes all over the place. With all the thoughtful Q&As, I feel like I am really getting to know Ricki, the chef/baker, but most importantly, the person behind her recipes. A trained chef with a former catering company, watching her on video is like a fun cooking class, with so many tips about ingredients and techniques. I also recommend these recipes from Ricki’s new cookbook:

Two-Bite Hemp Brownies

Cocoa Mint Nibbles

Ricki’s recipes from Naturally Sweet & Gluten-Free shared elsewhere:

Easiest Almond Cookies

Coconut Macaroons

Chocolate-Flecked Pumpkin Seed Cookies

Sunshine Breakfast Loaf

Low-Fat Cinnamon Walnut Loaf

Fluffy Fruited Pancakes

Orange Oat Muffins

Grain-Free Autumn Oat Crumble

Butterscotch Blondies with Chocolate Chips and Goji Berries

Chocolate “Buttercream” Frosting

Ultra-Fudgy Gluten-Free Brownies

Gluten-Free Cinnamon Buns

PS. Today is the last day to enter my giveaway for Isa Does It.

Rich Lemon Cheesecake with Pecan Shortbread Crust

This is my submission to this month’s Bookmarked Recipes and this week’s Health Vegan Fridays.

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Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi’s Weeknight Curry)

Posted in Mains (Vegetarian) by Janet M on October 27, 2013

Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi's Weeknight Curry)

I have written before about our Mixed Diet Relationship. Granted, while Rob is mostly vegan at home, there are still some other ingredients that have been earmarked for Rob. Slowly, they have been coming my way, though.

There was a time, I did not like curry. Until we started experimenting at home and fell in love with dal bhat.

Then there was kimchi, normally too spicy for me until I found a brand and recipe I really liked.

Now, I can add Thai red curry paste to that list. In Toronto, Rob bought a (non-vegan) Thai curry paste and would constantly tell me how spicy it was. When we moved to Houston, we scoped out a vegan brand (Thai Kitchen). And let me tell you: it is not spicy at all. At all. Some may even consider it bland. However, for me, a world of opportunities has been re-awakened for my kitchen!

Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi's Weeknight Curry)

This was actually my gateway curry.

A quick Thai curry.

So easy, it is Heidi’s weeknight curry.

Red thai curry paste infuses a coconut milk-based broth which is simmered with vegetables and tofu. Sadly, the vegetables look a tad plain; a tad monochromatic in the white/green shades; but they worked really well together. The cauliflower was firm, the asparagus tender crisp, the zucchini meltingly tender and soft cubes of tofu.

I can’t wait to try it in other dishes. Do you have any favourite red curry recipes?

Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi's Weeknight Curry)

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

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Miso-Kimchi Vegetable Stir-Fry with Bean Curd Skin

Posted in Favourites, Mains (Vegetarian) by Janet M on September 26, 2013

Miso-Kimchi Vegetable Stir-Fry with Bean Curd Skin

Miso-Kimchi Vegetable Stir with Bean Curd Skin

I really wanted to call this Miso-Kimchi Vegetable Stir with Tofu Intestines, because isn’t that what you think of when you see it, too? In truth, I know what I am talking about. I would consider myself an expert at what the small bowel looks like. (For the record, Rob thought it was inappropriate)

In case you were curious, a google search for tofu intestines still pulls up what I am describing:

tofu bean curd skins, yuba, tofu intestine

Also known as yuba, bean curd skins are made from the thin skin that forms on top of the tofu while it is being made. It can be bought fresh, frozen or dried. If it is dried, it needs to be soaked for at least 8 hours but the fresh ones are ready to go, as is. A bit more googling, taught me that yuba has been gracing higher end restos lately. I would believe it. Because let me tell you, they pack the nutritional punch of tofu with a nice, new texture.

While they were new to me and Rob, this did not stop Rob from making a fabulous random stir fry. Tender crisp vegetables are a must for a stir fry (broccoli and carrot here) along with your typical aromatics, like ginger and garlic. While the tofu intestine bean curd skins were an amazing textural foil amongst the vegetables, the flavour explosion came from Rob’s addition of kimchi and miso to the mix. Yeah, bliss.

Miso-Kimchi Vegetable Stir-Fry with Bean Curd Skin

Now for a shout-out to Viet Hoa, the grocer where we found the tofu intestines. It is possibly the biggest Asian grocer I have encountered. They have a lot of fresh produce and aisles upon aisles of other Asian goodies. They honestly have a whole section for noodles and a large room solely for rice. Sadly, their brown rice selection is not as plentiful and they don’t stock our favourite brand (but I did find whole oat groats amongst the rice, crazy eh?). Total props goes to their tofu selection which covers nearly an entire aisle. Not only are there multiple varieties of traditional tofu, they also had fun bean curd shapes, such as these tofu intestines and small bowties. However, it was their selection of mock meats that made our jaws drop. As you know, I don’t usually eat mock meats (other than the seitan I’ve made myself), but they had an entire freezer aisle dedicated solely to vegan mock meats (see below: Rob snapped some photos with his phone). I am not talking Gardein and the like. Mock chicken, salmon and ham but also mock abalone and sea cucumber made from seitan or soy. Explore a bit more and they have dried seitan and bean curd in fun shapes, as well. I swear, I have never seen so many versions of mock meat/tofu in one place.

Have you tried bean curd skins? Think they look like intestines? Had enough of the kimchi recipes yet? :)

vegan eats at viet hoa, houston

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

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Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Posted in Favourites, Mains (Vegetarian) by Janet M on September 21, 2013

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Compared to most other fellows, I have it pretty good. Right now, I have very limited call and my hours are fairly regular. However, I still spend around 12 hours at the hospital each day, plus an hour for my commute. This is partly self-induced since my first few hours are spent at the hospital fitness center. It is quite impressive. I still marvel at their selection of classes that start prior to 7 am (4-5 different classes depending on the day).

In any case, it is no wonder that Rob, working from home, with regular hours and no commute, has more time on his hands. The best part is that it has transcended into the kitchen for some delicious meals. Epic meals, at that. Rob has been neglecting his blog, especially for recipes, so I’ve decided to blog his culinary creations. Trust me, you don’t want to miss out on this one.

One of our favourite restaurants in Toronto is Banh Mi Boys and we nearly always ordered their tofu-kimchi sweet potato poutine. It is a riff on traditional poutine, a Canadian delicacy of potato fries covered in gravy and cheese. Their Asian fusion version has crispy sweet potato fries (our request), covered with kimchi, marinaded tofu, sprinkled with green onions and the mayonnaise is on the side (as per our request). Hannah shared a lovely photo of it here. They also have a pulled pork version for carnivores.

We have been fantasizing about making our own version for awhile, after we discovered how wonderful beer transformed sweet potatoes into crispy fries. With the boon of (vegan) kimchi, it was only a matter of time. Beer-Soaked Sweet Potato Fries + BBQ Jackfruit meat + kimchi + baked tofu. Rob added mayo to his which is what he photographed. He took all the photos for this, including step-by-step documentation of the components.

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

Don San Foods vegan Kimchi

I didn’t want this to fade away into our memories, so here’s to a special recipe for you to try, too.

PS. For those interested, Rob shared the photos from our Portland, Oregon and Burning Man vacation here.

Jackfruit and Kimchi Sweet Potato Poutine with Tofu

This is my submission for this month’s Bake Fest, and to this month’s Four Seasons Food for Sliding into Autumn.

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