the taste space

BBQ Roasted Chickpea Summer Salad + Abundance Diet GIVEAWAY

Posted in Appetizers, Book Review, Mains (Vegetarian), Salads, Sides by janet @ the taste space on July 28, 2015

BBQ Roasted Chickpea Salad

As the hot summer persists, let us marry the perfect summer eats. BBQ and salads. And for those without a BBQ, have no fear, this one is for you.

No BBQ needed, the BBQ flavour is completely from the roasted chickpeas. A bit more complex than my bacon-flavoured chickpea croutons, but definitely not any harder than pulling out a few more bottles, these roasted chickpeas are awesome. Smoky, savoury and delicious. You could just eat them with your hand (totally guilty) or add them to a salad for a more complete meal. Here I paired it with salad with mixed greens, cherry tomatoes, purple cabbage, shredded carrots and avocado with a splash of lemon juice. Mix it all together for a fabulous meal.

BBQ Roasted Chickpea Summer Salad

The smoky roasted chickpeas comes from Somer McCowan’s new cookbook, The Abundance Diet. Somer blogs at Vedged Out and is the originator behind the vegan extra sharp cheese ball and fresh vegan moxarella (a revised version of the mock mozzarella is in her book). The cookbook was borne out of her previous Green Smoothie Challenge. 

I am always anxious of leafing through cookbooks marked with words such as ‘diet’, ‘detox’, or the like, but I have no reservations about this cookbook. Somer’s recipes are all gluten-free, plant-based vegan recipes and also, to the astute eye, also free of oil and refined sugars. (The tip-off are the lack of oil in the soups and stews, as I am accustomed to sautéing my onions in oil). Otherwise, the recipes are filled with an abundance of vegetables for creative meals that are relatively easy to make, too.

*BBQ Roasted Chickpea Summer Salad + Abundance Diet GIVEAWAY

The recipes span the entire day (breakfast to lunch to dinner including snacks) because there are meal plans that span 28-days (they can be found here if you want a preview). She includes recipes for 26 salads and dressing.  The Lentil taco salad was fabulous (even without the roasted red pepper dressing) and her Ultimate Lentil Salad reminds me of my own 11-Spice Lentil Salad with Capers and Currants (and always a hit). Her soups are equally enticing, with meal-type soups like Quinoa Minestrone and her Smoky Split Pea Soup. Others are more vegetable-based which are more suitable as appetizer.

I enjoyed her Moroccan Lentil Soup even though I substituted a handful of fresh dill for the parsley/cilantro. She also has a main dish section with recipes I have been eyeing, such as Chiles Rellenos Casserole Bake with Smoky Chipotle Enchilada Sauce and Homestyle Mexican Casserole. Green smoothies, juices, snacks, dips and desserts round out the cookbook to keep you full throughout the day.

*BBQ Roasted Chickpea Summer Salad + Abundance Diet GIVEAWAY

I remember when cookbooks were mostly text, but it is so nice to see excellent photography. Ann Oliverio photographed most of the recipes and they are a treat throughout the cookbook. Just look at the delicious cover photography highlighting the Funeral Potatoes. A funeral for your fat?

Of note, while this is a diet based on vegan abundance, Somer’s narrative highlights the potential ways to expedite weight loss. Some people may not like this tone and I suggest simply enjoying the recipes. Not a fan of stevia? (Me, neither). Simply substitute dates instead for the smoothies or all coconut sugar in other desserts. Or in my case, add some beans to the vegetable-centric meals. In all, the recipes look great and only on closer inspection do they jump out as diet food.

BBQ Roasted Chickpea Summer Salad

Want your own copy?

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US. To be entered in the random draw for the book, please leave a comment below telling me what you like to eat in abundance. The winner will be selected at random on August 7, 2015. Good luck!

Recipes from The Abundance Diet spotted elsewhere:

Apple Pie Green Smoothie

Cheesy Cauliflower and Potato Bake

Moroccan Lentil Soup

No-Bake Cookie Bites

Raw Cashew Horchata

Rawkin Rainbow Kale Salad

Tomato Basil Bisque

I am sharing this with Meat Free Mondays.

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Portobello Carpaccio, Tofu and Strawberry Spinach Salad

Posted in Mains (Vegetarian), Salads by janet @ the taste space on July 21, 2015

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

Even though we have had the BBQ on in full force since it arrived, it is (mostly) limited to the weekends. However, I love bulk cooking on the weekends, so we’re trying to keep things simple mid-week.

Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed of baby spinach, doused with a balsamic dressing.

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

Jessica asked about mosto cotto in my previous posts. It is a sweet balsamic reduction and a simple 1-ingredient dressing. A balsamic vinaigrette could easily be substituted, so I decided to make my own and use it all week. I made a glorious full cup to share with Rob.

Except the world was against me, and I tipped 75% of my dressing. Onto my shorts, onto my slippers and behind my stove. I am not sure if bird poop or balsamic vinegar makes a worse stain, but I quickly disrobed and cleaned my shorts and next my slippers. My black shorts fared better than my slippers which may now look a bit more brown than white. Oops….

Anyways, the salad was fabulous. I hadn’t planned to share it but the mushrooms added a wonderful earthy contrast next to the sweet strawberries and savoury balsamic vinaigrette. Delicious. Enjoy!

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

I am sharing this with Meat Free Mondays.

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Portobello Carpaccio with Grilled Tofu Steaks

Posted in Favourites, Mains (Vegetarian), Sides by janet @ the taste space on July 16, 2015

Portobello Carpaccio with Grilled Tofu Steaks

Onwards with the BBQ experimenting.

My natural instinct when I hear BBQ is to buy portobello mushrooms. As I said, I love salads and dishes I can prepare in advance, and the Portobello Carpaccio in But I Could Never Go Vegan sounded perfect.

Portobello Carpaccio with Grilled Tofu Steaks

Similar, but not identical to my grilled balsamic portobellos, these portobello mushrooms are marinated and roasted in the oven. The marinade is Italian-inspired with dried herbs and a red wine vinaigrette. I suppose the barbecue could work, too, but the barbecue was for later in the day. Once the mushrooms were cool, you slice them super thin (and had I known what on a bias meant, I would have done more of a diagonal to the horizontal plane). Then I popped them in the fridge for a few hours prior to serving. A sprinkle of capers and rosemary finished this as a really fun appetizer, with portobello mushrooms masquerading as rare meat.

Portobello Carpaccio with Grilled Tofu Steaks

Because mushrooms alone do not make a meal, and I had used up most of my culinary energies, we opted for something so simple, I was worried it might not work.

I had seen Tiffany’s post about tofu cheeseburgers where she simply grilled slabs of tofu and called it a burger. She isn’t even vegan and loved it. I was intrigued so we tried something similar.

We cut up a package of super firm tofu into four slices, cut longitudinally, and grilled it. Nothing added, not even salt and pepper. Rob said it stuck a bit on the grill but otherwise it was perfect. Slightly smoky and a blank canvas to work nicely against the vibrant portobello carpaccio.

Portobello Carpaccio with Grilled Tofu Steaks

Next time, we might try oiling the grills or brushing the tofu with some oil before placing it on the grill.

What do you think? Have you grilled plain tofu before?

Portobello Carpaccio with Grilled Tofu Steaks

I am sharing this with Meat Free Mondays.

 

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Slivered Veggie and Soba Salad with Maple Tofu

Posted in Mains (Vegetarian) by janet @ the taste space on July 14, 2015

Slivered Veggie and Soba Salad with Mapled Tofu

I don’t know about you guys, but where I am, it is H.O.T. We’ve done pretty well for not using the air conditioner during the days but we closed our windows and turned it on yesterday. To think all my friends in Houston are always 10 degrees hotter (and humid) and positively melting. That is possibly the one thing I do not envy because we loved living in Houston.

Slivered Veggie and Soba Salad with Mapled Tofu

Here is a fun pasta dish which adds layers of veggies to your meal. Carrots and cucumber are spiralized into thin noodle shapes and thinly sliced red peppers add some crunch, too. The maple sweetened tofu is unique with a salty/peppery bight and makes this a complete meal. Avocado rounds this out as a fabulous fat and feast for your eyes.

Enjoy!

Slivered Veggie and Soba Salad with Mapled Tofu

Recipes from The Sprouted Kitchen Bowl + Spoon spotted elsewhere:

Baked eggs with barley creamed greens and mustardy bread
Cacao nib pavlovas with mixed berries
California quinoa
Chickpea deli salad
Chunky Mediterranean eggplant dip
Coconut sorbet with strawberry rhubarb sauce
Curried sweet potato soup with crispy black lentils
Golden quinoa breakfast bowl
Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds
Kale Caesar salad with cornbread bits
Marrakesh carrot salad
Roasted asparagus salad
Roasted zucchini and quinoa bowls with cilantro pepita pesto
Smoky tortilla soup
Strawberry millet tabbouleh
Tahini kale slaw with roasted tamari portobello bowl
Tropical smoothie bowl
Winter fruit salad in a ginger-lime syrup

I am sharing this with Meat Free Mondays, ExtraVeg and Pasta Please.

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Fresh Tofu and Strawberry Salad with Mosto Cotto

Posted in Mains (Vegetarian), Salads by janet @ the taste space on July 9, 2015

Fresh Tofu and Strawberry Salad with Mosto Cotto

If you are interested in the quickest of complete meals, this is what I ate most of last week after our move.

We found a nearby restaurant that makes its own homemade fresh tofu. Tofu made without any preservatives, they warned us it would spoil faster than commercial tofu. We got some for take-away and quickly ate through it.

I thought I knew a lot about tofu but this was different. Airy and light. (Despite my description, this is not silken tofu since they sell that too and I got the regular fresh tofu). Because it was so fresh, it was silky smooth and I did not feel the need to do anything to it. No marinade, no baking, no frying, simply nothing.

Fresh Tofu and Strawberry Salad with Mosto Cotto

It was a perfect addition to a quick salad. I added it to some other local specialties (fresh strawberries!) and made it into a simple salad after biking home from work. Pictured here with mixed greens and cucumber with a drizzle of mosto cotto, with a nod to my previous Vegan Green Power Bowl.

Do you ever eat plain tofu? Ie, straight from the package? If so, what is your favourite way to eat it?

Fresh Tofu and Strawberry Salad with Mosto Cotto

I am sharing this with Shaheen’s Eat Your Greens.

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BBQ Lentil Sandwich

Posted in Mains (Vegetarian) by janet @ the taste space on July 7, 2015

BBQ Lentil Sandwich

It has been a week in the new house and we’ve given our new barbecue a quick initiation.

BBQ Lentil Sandwich

Part of the beauty of the new grill is that meals are simpler. Fresh vegetables with a touch of oil, salt and pepper along with a veggie burger. It still hasn’t stopped me from pinning more creative recipes (follow my vegan BBQ pinterest board here).

BBQ Lentil Sandwich

These BBQ lentils are from my pre-BBQ days and a fun way to switch up your BBQ protein if you are tired of veggie burgers. While you could eat these as a side, I opted to construct a sandwich, reminiscent of Sloppy Joes but with a BBQ flavour. I topped it with my carrot-sriracha coleslaw for an easy topping.

BBQ Lentil Sandwich

Do you have any favourite recipes for the BBQ? I highly recommend these balsamic roasted portobellos which have been my go-to option whenever I had access to a grill in the past. I am also curious which brand of veggie burgers is your favourite. There are so many options. The one I have liked so far has been “Veg Out” Quarter Pounder. Oddly enough, I can’t even find a link with it on the google interwebs to share my find with you.

BBQ Lentil Sandwich

I am sharing this with Meat Free MondaysVegetable Palette for reds and My Legume Love Affair.

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Vegan Blueberry Blintzes + Mastering the Art of Vegan Cooking GIVEAWAY

Posted in Book Review, Desserts, Mains (Vegetarian) by janet @ the taste space on June 30, 2015

Vegan Blueberry Blintzes + Mastering the Art of Vegan Cooking GIVEAWAY

Desperate times call for desperate measures. Our house is still in shambles a week after our move. With 3 days off work, I thought we’d be near completely unpacked but it is anything but. The kitchen appliances are working but my pantry is still dissembled, packed in quite a few boxes. I am thinking of sharing some of my simple meals, but until then, I’d like to talk about a new cookbook, Mastering the Art of Vegan Cooking.

Mastering the Art of Vegan Cooking GIVEAWAY

This cookbook is about mastering the classic meals, vegan-style, while also attempting to teach you how to save money in the kitchen. Borne of a time when Annie and Dan Shannon were dealing with infertility and mounting costs, they have put together their favourite recipes while trying to keep their budget low. [Of note, nothing like buying a house to make you feel poor!]

The recipes are both creative yet classic. Instead of plain waffles, they share a recipe for banana churro waffles. Instead of classic tabbouli, there is a lemon-tahini fattoush inspired salad which mixes Middle Eastern flavours together. The Korean Kimchi BBQ burgers (see below) are also fusion cuisine in its finest.

I made the red lentil soup, which was homage to every red lentil soup they have eaten and tinkered with their slow cooker jambalaya to make it in the pressure cooker. They were very good, if not subdued in their spices. The red lentil soup reminded me of my Turkish Red Lentil Soup with Sizzling Mint, with a swap for fresh mint which changes the flavours.

I have chosen to share their vegan blueberry blintzes with you, instead.

Rosemary Chickin Dumplin Stew_credit Annie Shannon

Classic crepes are not vegan, with reliance on eggs for their supple texture. I have shared a few non-traditional crepe-like recipes before (raw chocolate banana crepes and raw grasshopper crepes). This is my family’s traditional recipe and while that one was with Nutella and kiwis, it was not uncommon for my family to fill them with cottage cheese, cream of wheat and eggs and top it with a blueberry compote and serve them as blintzes. We would eat them for dinner as they were mostly savoury despite the fruit.

Instead of cottage cheese and eggs, this recipe is more dessert-style. Or breakfast/brunch-style. The filling is sweeter with a base of vegan cream cheese and tofu and topped with fresh blueberries and a sprinkling of sugar.

It would have been nice to see a recipe that didn’t include vegan faux cheese, especially if one of the cookbook’s aims was to offer cheaper recipes. However, I can appreciate the shortcuts to help make delicious foods faster. The cookbook has plenty of recipes with pantry staples but a sizeable minority call for specialty ingredients. As an example, the Korean Kimchi BBQ Burger recipe calls for 2 cups of Lightlife Gimme Lean Burger or Match Vegan Meats Burger and store-bought kimchi. The cost was $2.68/burger and I wonder how much cheaper it would be to use plain (and uber cheap) TVP instead. Of note, that same recipe has a recipe for homemade Asian-style BBQ sauce which looks great.

Korean Kimchi BBQ Burger_credit Annie Shannon

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me how you like to save money in the kitchen. The winner will be selected at random on July 9, 2015. Good luck!

Other recipes from Mastering the Art of Vegan Cooking spotted elsewhere:

Simple Korean Kimchi BBQ Burgers

Rosemary Chicklins and Dumplins Stew

Tuesday Night Dinner

Yankee Doodle Macaroni

Rustic Pesto and Heirloom Tomato Tart

Cinnamon Peach Skillet Rolls with Peach Glaze

PS. I am sharing this with Credit Crunch Munch and Meat Free Mondays.

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Balsamic Asparagus Quinoa Salad with Baked Tofu

Posted in Mains (Vegetarian), Salads by janet @ the taste space on June 25, 2015

Vegan Protein Bomb Salad (aka Balsamic Asparagus Quinoa Salad with Baked Tofu)

This is totally the Vegan Green Power Bowl.  Let us count the green ingredients: spinach, cucumber, asparagus and avocado. Balsamic baked tofu and cooked quinoa round this out as a hearty salad. I drizzled some mosto cotto overtop as a quasi-dressing. With its sweetness, it balanced the rest of the bowl perfectly.

Vegan Protein Bomb Salad (aka Balsamic Asparagus Quinoa Salad with Baked Tofu)

Posts will be a bit sporadic over the next few weeks. Rob and I are moving across town and work has been keeping me hopping, so I have barely had enough time to squeeze in cooking, let alone blogging.

While I realize it is likely too late to grow anything at our new place (heck, we don’t even have a garden dug out yet), I am still dreaming of what to plant. I am going to try to my hardest to get an asparagus plant going. They are perennials and can live for over 50 years. It takes a few years until they are productive, so we will be patient. We plan to settle for down for many years. For the last five years, Rob and I have moved every.single.year. It will be nice to unpack our boxes for the last time.

Which vegetable do you like the most in your garden? Do you have any asparagus?

Vegan Protein Bomb Salad (aka Balsamic Asparagus Quinoa Salad with Baked Tofu)

 

I am sharing this with Meat Free Mondays. (more…)

Soba Noodle Salad with Mango, Red Pepper and Cashews

Posted in Mains (Vegetarian), Salads by janet @ the taste space on June 16, 2015

Soba Noodle Salad with Mango, Red Pepper and Mint

Whups, I was hoping to get back to sharing three recipes a week but plans changed. At the last minute, Rob abandoned his plan to bike to Niagara Falls (I was planning to stay at home and relax) but instead, we both headed out to a friend’s cottage for the weekend. It was a doozy of a stressful week and it was wonderful to relax amongst the water, forest and a touch of biking the hills.

Soba Noodle Salad with Mango, Red Pepper and Mint

Unseasoned cottage goers, we were stuck in Sunday traffic and forgot that grocery stores close early (at least our favourites close to home) so we had to make do with limited produce and a lonely mango. Soba noodles to the rescue! Tossed with a pleasantly sweet lime dressing, this is a summer pasta salad sure to please the masses.

Soba Noodle Salad with Mango, Red Pepper and Mint

I am sharing this with Meat Free Mondays, Bookmarked Recipes and Cooking with Herbs. (more…)

Walnut Miso Soba Noodles with Asparagus

Posted in Mains (Vegetarian) by janet @ the taste space on June 9, 2015

Walnut Miso Soba Noodles with Asparagus

I am kind of digging the white background in these photos. On with the recipe, though.

Munching through more asparagus, this is a fairly simple combination of asparagus, soba noodles and a walnut-miso dressing. The dressing reminded me of this Asparagus and Carrot Salad with a Walnut-Miso Dressing so I think carrots would work equally as well here. I like how the water from the noodles was used efficiently to also cook the vegetables. Score!

The dressing is pretty luscious. Use as much as you like.

I am sharing this with Meat Free Mondays, Bookmarked Recipes and Pasta Please.
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Sweet and Salty Tahini Asparagus and Quinoa Salad

Posted in Book Review, Mains (Vegetarian), Salads by janet @ the taste space on June 5, 2015

Sweet and Salty Tahini Asparagus and Quinoa Salad

I wait patiently for the few weeks every year when local asparagus finally makes its way to my kitchen. A late start to spring, and perhaps an early start to summer, meant I had to wait a little bit longer. Asparagus is cheaper than our beloved broccoli, at least right now, so we’ve been stocking up. Stalking up, is probably more correct. HA!

Sweet and Salty Tahini Asparagus and Quinoa Salad

This was a simple salad completely worth sharing. It is multi-component, but each part is simple and completely malleable to what you have in your kitchen. I picked quinoa as a fluffy base to the salad and seasonal roasted asparagus as my green. It is topped with candied nuts and seeds, oven roasted with maple syrup and everything is balanced with a tangy lemon-tahini dressing. Avocado would have been a nice accompaniment, too.

Sweet and Salty Tahini Asparagus and Quinoa Salad

The recipe is adapted from Anna Jones’ A Modern Way to EatOriginally published in Britain, it was updated for a North American audience. The cookbook is vegetarian with plenty of vegan or vegan-friendly recipes, and I love this cookbook so far. The recipes highlight vegetables with seemingly simple ways to create meals without being boring. She has worked with Jamie Oliver and Yotam Ottolenghi, if that gives you an idea of her recipes: flavourful unique combinations with a touch of simple.

Sweet and Salty Tahini Asparagus and Quinoa Salad

Recipes from A Modern Way to Eat  spotted elsewhere (I found many of them!):

Any night of the week pizza
Autumn roasted root panzanella
Avocado and lemon zest spaghetti
Banana, blueberry and pecan pancakes
Brown sugar meringues with sticky apples and pears
Butterscotch chocolate chip blondies
California miso, avocado and lima bean salad
Cardamom and carrot cakes with maple icing
Celeriac soup with hazelnuts and crispy sage
Cherry and rose water macaroon tart
Cherry poppy seed waffles
Double chocolate cloud cake
Double greens and filo pie
Elderflower and pistachio cake
Farro with roasted leeks and smoky-sweet romesco
Figs with sticky date dressing
Full of greens fritters
Goodwill rainbow pie
Honey-roasted radishes
Huevos rancheros
Laura’s herbed green quinoa
Lemon-roasted feta with traffic-light tomatoes
Lemony lentil with crispy kale soup (totally on my to-make list)
Light tart of butternut squash and kale
Lime and chipotle black bean tacos
Maple peanut California wraps (totally on my to-make list)
The New Eggs Benedict with a Healthy Hollandaise
Overnight bircher with peaches
Pan-dressed noodles with crunchy cabbage and crispy tofu
Raw brownies
Raw thai citrus crunch salad
 
The really hungry burger
Roasted spring vegetables with watercress vinaigrette
Seeded pistachio and squash galette
Strawberry poppy seed crisp
Sweet potato quesadillas
Sweet red onion and hazelnut pizette
Tomato and coconut cassoulet (totally on my to-make list)
Turkish fried eggs

PS. I am sharing this with Eat Your Greens, No Croutons Required and Meat Free Mondays.

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Mexican Soy Curl Saute with Lime and Cilantro

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on June 2, 2015

Mexican Soy Curl Saute with Lime and Cilantro

I recently finished reading The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and OrganizingRob put it on hold at the library in December and we finally made it to the front of the list. Just in the knick of time, too, as we start to pack our house again for our (hopefully) last move ever. Have any of you read it and started tidying? I have seen a few reviews around the blogosphere (example), so I knew the premise to declutter was to only keep things that brought you joy. I am waiting for Rob to finish reading it (at least the first part on purging) prior to beginning to tidy. It will be easier if we are on the same page (said the one that has been slow to adopt the minimalism).

Rob has already packed my cookbooks, and I wouldn’t want to undo his efforts, so we’ll keep them all for now (HA!). Honestly though, one of my favourite cookbooks (definitely one I would keep) is Isa Does It (see my review here). Quick and simple, creative recipes that deliver loads on flavour. This is one such example. This was definitely more than the sum of its parts. Mushrooms and corn are pan-fried with soy curls and then spiced with chilies, lime and cilantro. Isa uses seitan but I think chickpeas could work well, too. She also recommends black beans which would fit with the Mexican theme.

So, please tell me, which cookbook brings you the most joy?

Mexican Soy Curl Saute with Lime and Cilantro

I am sharing this with My Legume Love AffairMeat Free Mondays, Cooking with Herbs and ExtraVeg.

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Mango Tofu Curry + Vegan Richa’s Indian Kitchen Giveaway

Posted in Book Review, Mains (Vegetarian) by janet @ the taste space on May 26, 2015

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Guys, I am super excited to share this cookbook review with you. It is Richa Hingle’s first cookbook: Vegan Richa’s Indian Kitchen. I am sure she needs no introduction, her blog focuses on drool-worthy vegan eats but her heart is in making vegan versions of Indian dishes. Her photography is nothing short of stunning (see above and below, both of the mango tofu curry) and her recipes are excellent. Many of her testers have been gushing over her book for some time, so I was thrilled to receive an advanced copy for my review.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Richa’s book is an excellent foray into Indian cuisine. In all honesty, I usually skip over the beginner introductions in cookbooks but I always found them incredibly important when learning how to cook Indian food. As an example, the names of beans can be so confusing with different names in different locations. With Richa’s slant to the North American kitchen, you can figure out that urad dal is also known as split and skinned black lentils, which is different than mung dal which is split and skinned petite yellow lentils. There are recipes with more easier to find to find ingredients but she relies heavily of traditional procedures and ingredients for authentic taste (tempering, fermenting, spice blends, etc). However, she also uses ingredients like tofu and tempeh to substitute the sometimes meat-laden classics.

Vegan Richa's Indian Kitchen Giveaway

The recipes never seem to end. Richa has structured her cookbook to cover breakfast (Chickpea Flour Pancakes and Savory Oats Hash), Small Plates and Snacks (Savory Lentil Pastries [Baked Dal Kachori] and Spiced Roasted Tofu and Vegetables [Tandoori Tikka]), Sides and Dry Vegetable Curries  (Cauliflower Potatoes [Gobi Aloo], Cauliflower and Peas in Spicy Curry [Gobi Mutter Masala]), Lentils and Beans (Butternut Coconut Red Lentil Curry, Restaurant-Style Masoor Dal Tadka), One-Pot Meals and Casseroles (Mung Dal Kitchari, Quinoa Cauliflower Biryani), Main Dishes (Restaurant-Style Navratan Korma, Whole Roasted Cauliflower with Makhani Gravy, Malai Kofta, Chicken-Free Balti), Flatbreads (Avocado Naan, Spicy Chickpea Flour Flatbread), Desserts (Pistachio Almond Ice Cream, Gluten-Free Gulab Jamun) and a chapter for chutneys, spice blends and other basics.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

I have made a few recipes and they have all been fantastic. The one I wanted to share with you was especially enjoyed by Rob. Mango Tofu Curry. I looked through my archives and I had no idea how many mango curries I have shared previously:

Green Mango Curry

Mango Curry with Toor Dal (Cumin-Scented Pigeon Peas with Mango) — probably my favourite of the bunch

Mango Chana Masala

Spicy Thai Mango Tofu Curry with Vegetables

Mango Curry Chickpea Salad Wraps

This is definitely different than the others.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

I used frozen mango which I pureed which leant subtle sweetness to the savoury backdrop. It was a very saucy curry amongst the tofu and we enjoyed it with some parathas. Rice or another type of bread could also work.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Thankfully, the publisher allowed me to giveaway a Vegan Richa’s Indian Kitchen cookbook to a reader living in the United States. My international readers are eligible to win a copy of the Bonus Recipe Bundle pdf (15 more recipes!). To be entered in the random draw for the book or ebook, please leave a comment below telling me which Indian dish you like the most (and please let me know if you are not from the US). The winners will be selected at random on June 5, 2015. Good luck!

Recipes from Vegan Richa’s Indian Kitchen spotted elsewhere:

Fudgy Cardamom Squares

Masala Lentils (Sabut Masoor)

Mom’s Chickpea Flour Pancakes

Spicy Baked Cauliflower Florets

PS. There is still time to enter giveaways for Plant-Powered Families and Crave. Eat. Heal.

PPS. I am sharing this with Bookmarked Recipes.

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Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

Posted in Book Review, Mains (Vegetarian), Salads by janet @ the taste space on May 19, 2015

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

What a weekend, guys! Rob always complains the May long weekend is fraught with rain but this year, the rain was pushed away by all the sun. (We even managed to dry some clothes outside!)

It was a glorious long weekend and it was nice that my body was as eager to move around too. Rob and I spent a lot of time visiting family and friends, and the majority were stopping by our friends unannounced simply because we were in the neighbourhood. The stars were aligned because someone was always home for our impromptu visits. Score!

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

I finally have my cooking mojo back although my blogging mojo is still lagging behind. With the nice weather, I am drawn more to walking in my ‘hood instead of sitting in front of my computer. One thing that has helped to get me cooking again is the multitude of fabulous vegan cookbooks hitting the shelves. One of them is Annie Oliverio’s new cookbook, Crave, Eat, HealYou have probably met Annie through her blog at An Unrefined Vegan where we she shares plant-based recipes without refined ingredients. Her cookbook has the same philosophy and aims to show that there should be no deprivation. All of your cravings are answered.

CRAVE EAT HEAL_Final CoverOnly

Annie’s cookbook is broken down into 13 chapters, each focusing on a different craving: carbs, chocolate, comfort, cool, creamy, crunchy, green, junk, salty, spicy, sweet, tart and warm. I am used to the traditional setup of cookbooks organized by course or season, but this was unique. Oftentimes, I do have cravings for something with chocolate, or something crunchy, and this would be a different way to find something satisfying to eat. With this warm weather, of course, I ventured into the “cool” cravings. There were coolers, smoothies and popsicles. Even a sweet potato pie and apple pie spice ice cream that looked phenomenal (and totally happening next weekend). But I decided I needed something a little more substantial and dove into the butter wedge salad.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

After my surgery, I was on a liquid diet for nearly a week and when I finally improved, all I wanted was to bite into something. Here I was biting and actually cutting into my meal. It has been a long time since I actually used a knife and a fork for a meal, and of all things, it was to cut my wedge of lettuce.

Perhaps Annie missed out on potential “cut into your meal” cravings, because I could understand missing this not-so-fun meal normalcy. In any case, the knife and fork allowed me to experience every part of the salad with each bite: crisp lettuce, subtly sweet/soft pear, salty/meaty tempeh bacon, creamy avocado and a creamy/cool sunflower peppercorn dressing. I used a peppercorn dressing base which made for a very intense dressing but it was well balanced with the remainder of the salad.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

The recipes in Crave, Eat, Heal span sweet and savoury and most are accompanied by Annie’s photographs. Her recipes are nearly all oil-free (not necessarily low-fat), mostly gluten-free, and without processed foods like white sugar. Her photo of the salad can be seen below.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Eat Crave Heal Cookbook Giveaway

Thankfully, the publisher allowed me to giveaway the Crave, Eat, Heal cookbook to a reader living in the United States. My international readers are eligible to win a copy of the ebook Crave. Eat. Heal. Outtakes. To be entered in the random draw for the book or ebook, please leave a comment below telling me what you crave most often (and please let me know if you are not from the US). The winners will be selected at random on May 30, 2015. Good luck!

Recipes from Crave, Eat, Heal spotted elsewhere:

Baked Almond Butter and Apricot Oatmeal

Buckwheat Noodles with Spicy Almond Sauce

Butternut Squash Queso

Carrot Cake Pudding

Carrot Ginger Turmeric Steamer

Cauliflower and Potato Wraps with Tahini Dressing

Cherry Pomegranate Refrigerator Jam

Date-Nut Truffles

Double Chocolate Berry Good Cookies

Lemon-Coconut Spirulina Balls

Lentil and Bok Choy Sweet Potato Nachos

No-Bake Breakfast Cookies

Raw/Not Raw Vegetable Barley Bowl

Roasted Garlic and Fresh Herb Cream Cheese (aka Vegan Boursin)

Zucchini, Apricot and Almond Salad

PS. There is still time to enter the giveaway for Superfood Juices here.

PPS. I am sharing this with Meat Free MondaysSouper Sundays, No Croutons Required, Vegetable Palette and My Legume Love Affair.

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Avo-Kraut Toast

Posted in Breakfasts, Mains (Vegetarian), Sides by janet @ the taste space on May 5, 2015

Avo-Kraut Toast

Long time no chat. I feel like I have been revived back to life. Those past few weeks seemingly lost into the neverlands. Of course it was all in the name of recovery, but I am at a loss for words as to how I spent my days. I certainly wasn’t at work. There was barely any blogging. I aimed for a short walk a day, usually to the nearby grocery store although sometimes just around the block. And eventually I started feeding myself.

Avo-Kraut Toast

At risk of sharing TMI, bear with me. While most suggestions after bowel surgery is to eat a high fibre diet, I found I needed to scale back my typical fibre rich meals. This was one meal that was very easy to make and worked well. I figured the sauerkraut would be good for adding probiotics after a long stretch of antibiotics but I also really liked this with some smoked tofu. I told Rob the smoked tofu reminded me of cheese although he denied it vehemently. He agreed it looked like cheese but it did not taste like it.

Avo-Kraut Toast

Avocado toast is definitely the sandwich du jour, but it wasn’t until we travelled through Guatemala and Honduras that I truly appreciated its versatility. There was a stretch where I had avocado toast (with refried beans and fried plantains) for both breakfast and dinner. It was just too good. Here is Rob’s play with refried for one of our snacks. Enjoy!

Have you ever had a rough recovery from surgery?

beany love

I am sharing this with Souper Sundays, Meat Free MondaysEat Your GreensCredit Crunch Munch and ExtraVeg.

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