the taste space

Jackfruit Vegan Gyros with Vegan Tzatziki Sauce + Vegan Without Borders Giveaway

Posted in Book Review, Mains (Vegetarian), Sides by janet @ the taste space on January 24, 2015

Jackfruit Gyros with Vegan Tzatziki Sauce

See below for the worldwide (!!) giveaway.

I don’t pay attention to food trends, mostly because I have learned I am usually ahead of the pack! Quinoa before the masses. I was talking about amaranth in 2010! Kale and cauliflower, I have you covered… Although I am still waiting for the world to catch on to the love of beans.

Anyways, Bon Appetit top prediction for 2015 is gyros.

Vegans need not fret. I am presenting to you: jackfruit vegan gyros for 2015.

Gyros sound finicky and complex. They are probably confused mostly in their pronunciation (hint: it sounds more like euro).

And yes, I also think jackfruit is looking to be the next culinary trend (and humble-brag alert, I’ve been eating jackfruit since 2012).

Jackfruit Gyros with Vegan Tzatziki Sauce + Vegan Without Borders Giveaway

This recipe is courtesy of Robin Robertson’s Vegan Without Borders. A very prolific author, this particular cookbook has focused on mostly authentic vegan recipes from around the world. The cookbook is divided into sections based on geography and highlights recipes from Europe (Italy, France, Spain and Portugal, Greece, Eastern Europe, British Isles), The Americas (United States, Mexico, The Caribbean, South America, Africa, The Middle East, India, and Asia (China, Thailand, Japan, Korea, Vietnam, Southeast Asia Islands).

The recipes, so far, have been solid. They are earmarked as gluten-free, soy-free, low oil/no oil and quick and easy. Because Robin has tried to maintain authenticity to the dishes, there are a bit more convenience foods as ingredients than I like (sour cream, cream cheese, etc) but you could definitely try substituting homemade versions, too.

Jackfruit Gyros with Vegan Tzatziki Sauce

These gyros, though, were fabulous. The jackfruit had an excellent texture, similar to pulled pork and the flavours were bright and fresh. Because I didn’t have yogurt or sour cream on hand, I made my own version of tzatziki which complemented the pita well. I opted for a tofu base since I thought the meal needed an extra hit of protein.

As leftovers, once I ran out of the pita, this was also excellent as a quinoa bowl, with the jackfruit and veggies piled high and a generous serving of the tzatziki overtop.

Jackfruit Gyros with Vegan Tzatziki Sauce
Recipes from Vegan Without Borders spotted elsewhere:

Baked Eggplant Fries

Bibimbap

Chickpea and Kale Wat

Farinata with Sun-Dried Tomatoes and Olives

Injera

Mango Rice Verrines

Pina Colada Squares

Pissaladiere

Roasted Ratatouille with Basil Pistou

Seitan Jagerschnitzel

Szechuan Bok Choy

Tzatziki Sauce

Umbrian Lentil Salad

Vegetable Paella

Vegetable Tagine

Watermelon Paletas

 

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living anywhere in the world. To be entered in the random draw for the book, please leave a comment below telling me about your favourite cuisine (Thai, German, etc). The winner will be selected at random on February 1, 2015. Good luck!

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

Cajun Beans and Greens

Posted in Mains (Vegetarian) by janet @ the taste space on January 22, 2015

Cajun Beans and Greens

I planned on making this with grits.

Cajun beans and greens with grits. Obviously.

I even smuggled some grits home from Trader Joe’s when we left Houston.

Cajun Beans and Greens

As I prepped the ingredients for this quick and easy bean skillet, I nonchalantly brought out the grits. Another 30 minutes? No way the sun would last for them, so I photographed the beans as the sun quickly faded away and then waited for quinoa. I was worried I would have to tend to the grits continuous, like polenta, so I chickened out in the end.

Next time, there will be grits.

Cajun Beans and Greens

 

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Roasty Smoky Brussels Sprouts with Chickpeas

Posted in Mains (Vegetarian) by janet @ the taste space on January 15, 2015

Roasty Smoky Brussels Sprouts with Chickpeas

With all this talk of cold going around here, you might be reasoning it is because I forgot what winter was like while I was in Texas. I assure you, this is not the case. But it does kind of make me resent it slightly and appreciate the cold spells.

Truth be told, we have been having difficulties with our furnace. During the coldest days, it also goes on strike. I spoke about it briefly here and thought a new thermostat was going to keep us warm over the winter. Imagine my dismay as I come home after work to a frigid home… and I could not get the furnace to work. Our landlord told us to sit tight, he would get us a space heater and the repair man would arrive the next morning.

Um, yeah. Not a happy camper. I went upstairs and decided to warm up the bed. It would be a cold night.

Turns out when Rob came home, he had a bit more patience in the freezing basement and reset the furnace. We were saved!

Obviously I didn’t make this with our frigid kitchen but it would have quickly warmed it up. (I opted for a quickie rewarming of leftover broccoli dal instead). It is a rather simple combination of spices and nooch for roasted chickpeas and brussels sprouts. Easy peasy and quite delicious. Definitely give it a try and let me know what you think.

If you like this, you may also like these:

Roasted Chickpeas and Cauliflower with Dukkah

Forty Clove Roasted Chickpeas and Broccoli

Salt and Vinegar Roasted Chickpeas

Roasty Smoky Brussels Sprouts with Chickpeas

I am sharing this with Extra Veg.

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Yellow Moong Dal and Spinach Curry

Posted in Mains (Vegetarian) by janet @ the taste space on January 13, 2015

Yellow Moong Dal and Spinach Curry

There is a special kind of familiarity to the Indian curries Rob and I cook up each week. Certainly, we have our favourites on a constant rotation, but most of our curries involve simmering some beans with garlic, ginger and turmeric with some tomatoes, perhaps some greens with a finishing tarka with cumin and a spritz from lemon or lime juice and a cilantro garnish.

This curry hits on nearly all those points. It did not disappoint.

As the weather remains cold, I am honestly considering making a curry each week. Definitely comfort food. My how things have changed. There was a time I would not have touched Indian food but over the years, Rob has shown me the way.

Yellow Moong Dal and Spinach Curry

Other lentil-like curries spotted here:

 Red Lentil and Root Veggie Dal

Vegan Tikka Masala (Red Lentil and Spinach Curry)

Indian Lentils and Spinach (Dal Palak)

Split Pea Dal with Ginger and Lime

Yellow Moong Dal and Spinach Curry

I am sharing this with Shaheen’s Eat Your Greens and Lisa’s My Legume Love Affair.

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Jamaican Jerk Plantain Soup

Posted in Mains (Vegetarian), Soups by janet @ the taste space on January 8, 2015

Jamaican Jerk Plantain Soup

Woosh! Can you see the steam? One perk of the black background, although it also picks up the dust, too! HA!

Hope you are keeping yourself warm during this recent freeze. It was -30C/-22F overnight with wind chill. It is times like this that you can remind yourself: only a few short months until our wedding/honeymoon in the Caribbean. And then you remind yourself: WHAT ELSE DO I NEED TO DO???? Thankfully my Mom keeps reminding me of all things I don’t know: making the veil, finding something borrowed, etc. While Rob and I take care of the very hard decisions: garifuna dancers vs firedancer (we chose both!!) and where to go for photos (beach vs jungle… vs where are cliffs.. we want cliffs).

In any case, here is another bowl of a warm, vibrant soup/stew. Jamaican jerk inspired with allspice and thyme (and also cinnamon, cloves and nutmeg) with colourful red bell peppers, yellow plantains and chickpeas with a sprinkle of green onions swimming in a fragrant coconut broth. This is not a hot and spicy soup (like most things jerk), so add as much heat as you like.

Are you already longing for the summer?

Jamaican Jerk Plantain Soup
I am sharing this with Souper Sundays, Recipe Clippings, and Vegetable Palette.
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Cozy Red Lentil and Kale Soup

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on January 6, 2015

Cozy Red Lentil and Kale Soup

I don’t know how many of you were working last Friday. Friday, January 2nd. It was a weird sensation. Both a Monday feeling, with a mountain of work, combined with the excitement by the time it was 4:30pm and I realized the weekend was so close!

But yesterday was a brutal Monday. I missed my bus because I shovelled the snow that morning, all the time freezing in the cold gust of wintry air. Work was mostly back to usual and the gym, well, let’s say we nearly doubled our gym goers.. you know, from the regular 5 people to over 10. I had to learn to share.

Cozy Red Lentil and Kale Soup

Suffice it to say, I was a bit cranky by the time I returned home. Thank goodness I knew it would be a delicious week. This is another one of my new simple recipes. I figured I already have a ton of red lentil soups that I have shared, this time, I winged it with what I had in my kitchen.

I loved your encouragement to share the recipe inspirations. Unlike the last time, this time I have a recipe. Red lentils, carrot, tomatoes and kale were combined in a flavourful broth made with smoked paprika, Old Bay Seasoning and Worcestershire sauce. I don’t know what made it so flippin fantastic, but it was a nicely sweet soup (from the carrots??) that was balanced by the Worcestershire sauce and fresh garlic finish. It worked really, really well. And it was perfect to comfort me after my first day back.

Cozy Red Lentil and Kale Soup

Red lentil soups spotted here previously:

Red Lentil, Spinach and Lemon Soup

Red Lentil Soup with Spinach and Lime

Turkish Red Lentil Peasant Soup with Sizzling Mint

Red Lentil and Spinach Curry (Vegan Tikka Masala)

Greek Red Lentil Soup with Lemon and Rosemary

 

I am sharing this with Souper Sundays and No Croutons Required.

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Simple Lentil Chilaquiles

Posted in Breakfasts, Mains (Vegetarian) by janet @ the taste space on January 3, 2015

Chilaquiles

When I said our meals have become more simple, this is probably not what you had in mind.  I had not planned on sharing this either, but the meal was delicious and I scooped together the little bits left unclaimed and snapped photos to share. I loved the meal, I loved these photos, and had to share.

Chilaquiles

In an honesty, Rob is a great cook. I merely helped to assemble the ingredients. Rob was making an off-the-cuff version of our tofu migas but as we ate it, we thought it reminded us of the chilaquiles we would devour from Radical Eats in Houston. Minus the deep-fried tortillas. Eerily enough, Erica shared her baked version of chilaquiles (recipe here with black beans and kale), which I read afterwards. Great minds think alike! We opted not to make it sopping in a tomato-broth, as we used sun-dried tomatoes to help keep the chips crispy.

Simple Lentil Chilaquiles
In any case, while these were simple to make, it brought together a few components we already had. Namely, we made JL’s Lentil TVP Taco Filling earlier in the week (I changed the spices slightly) as our ground meat substitute. My cousin also gifted us some homemade tomatillo salsa. It was quite spicy but worked well when mixed directly with the other ingredients.

In short, we started by using almost stale corn tortilla chips by baking them in the oven. Rob sauteed some sweet onions (reserving some for the topping) and sprinkled them with garlic granules (too lazy to pull the real garlic from the fridge). Next, he added the Lentil-TVP taco filling, heating it up. Because we were out of plain tofu, he added 4 eggs along with some soy milk and the tomatillo salsa, scrambling all the ingredients together. Once fully cooked, he stirred in the baked tortilla chips, heating all the way through. A sprinkle of fresh lime juice and a side of tomato salsa solidified this as a perfect New Year’s Day brunch.

Chilaquiles

I am not sure if quasi-recipes like this help you. What do you think?

PS. I am sharing this with Credit Crunch Munch. (more…)

Miso Hemp Split Pea Soup

Posted in Mains (Vegetarian), Soups by janet @ the taste space on December 30, 2014

Miso Hemp Split Pea Soup

This holiday was too short.

Rob is still at home but definitely not loafing about. He has decided he can do more cleaning (aka throwing things out) when I am not around. Apparently, I make throwing things out difficult. Case in point: now that we have zero devices that can read CDs and DVDs (except the car which can read CDs), we want to get rid of all our CDs. I completely agree. However, after Rob nicely packed them up, I went through them and pulled out ones to give to my parents. How could they not like Delerium, Orbital and Bjork?

Anyways, yesterday Rob decided to try to sell them. I was impressed Rob got almost $80 from the closest music store for their top picks. He will try another store tomorrow.

Now, I also want to sell my DSLR. Does anyone want a Nikon D80? Let me know!

Anyways, still learning the ropes with my pressure cooker. I really like yellow split peas but I knew my stash was old… and I don’t like finicky beans that just won’t cook. Pressure cooker to the rescue! I took a standard recipe and put it in the pressure cooker for 15 minutes, a bit longer than JL’s recommended 6 minutes for her split pea soup and marginally longer than this recommended 10 minutes. Well, let’s just say the pressure cooker pulverized my split peas. The extra liquid sopped it up nicely. No immersion blender needed for such a silky soup.

Even without a pressure cooker, this soup would be easy to make. And highly recommended, too. The miso adds a nice umami and the hemp seeds added a bit more texture which was lost with the split pea explosion. I added a garnish of crushed walnuts, too.

Need other ideas for split peas:

Split Pea Soup with Lemon and Spinach

Smoky Split Pea Soup with Roasted Garlic and Sage

Lemon-Ginger Split Pea Soup with Toasted Coriander

Finnish Double Pea Stew with Apples

Split Pea Dal with Ginger and Lime

Ethiopian Split Pea and Kabocha Squash Stew with Collards

Kik Alicha (Ethiopian Split Pea Puree)

Iraqi-Inspired Eggplant and Seitan Stew

Miso Hemp Split Pea Soup
I am sharing this with Souper Sundays and Bookmarked Recipes.

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Coconut Chana Saag

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on December 23, 2014

Coconut Chana Saag

I had all the best intentions of sharing a chocolate-based recipe this week. Sadly, not one but two recipes were a flop. How could that possibly be? One we had to throw out it was that bad but the other will still be happily eaten.

This will be a quick post to share another of my favourite repeater recipes from this year: Isa’s Coconut Chana Saag. I am still not sure why it looks like most of the curries I share, but this one is flippin fantastic. Perhaps the touch of fennel brought it to the next level? In any case, it is delicious and highly recommended.

While most people might be on holidays already (Rob is!!), I get 2 out of 3 statutory holidays off and otherwise working through the remainder of the days. Rob thinks I am working too much but I try to reassure him that this way I save my vacation for our honeymoon.

I may pop back in with a few quickie posts but if not, best wishes for the new year and happy holidays. :)

Coconut Chana Saag

I am sharing this with Souper Sundays.

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

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

Black-Eyed Pea and Collard Green Chili

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

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

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

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

JL's Vegan Pressure Cooking

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

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

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

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

Black-Eyed Pea and Collard Green Chili

Recipes from Vegan Pressure Cooking found elsewhere:

Curried Mung Bean Stew

Umami Anasazi Beans

 

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

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

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Sesame Wow Greens (A Spin on Oshitashi) + Vegan Eats World Giveaway

Posted in Book Review, Favourites, Mains (Vegetarian) by janet @ the taste space on December 14, 2014

Sesame Wow Greens from Vegan Eats World

Another oldie but goodie. I have been waiting to share this for a while. And now that I think about it, while the flavours are not holiday-themed, they are quite festive and cute as little mounds of green. A fabulous way to eat your greens: slightly sweetened, with a nice hit of vinegar, balanced by a homemade tahini paste and a touch of heat.

Sesame Wow Greens from Vegan Eats World

Courtesy of Terry Hope Romero’sVegan Eats World, I have told you about it before. Earlier this year, it was re-released as a paperback. Exactly the same as the original (sadly, including the subpar index) but it reminded me of some of my favourite recipes (Rob loves the Ethiopian lentils) and a lot more I still have bookmarked. With 300 recipes, this is a treasure trove of international recipes with a creative twist from Terry.

While I have many favourites from the book, the Smoky Sauerkraut Mushroom Soup (Shchi) is still one of my favourites we both really like the breakfast spin on bahn mi, I thought it was great to share a quick and easy way to add more greens to your meals. I have only ever made this with spinach, as is more traditional, you could also try chard, kale and collard greens. You no longer have an excuse when you come home with vibrant greens and uncertain how to cook them. If you don’t like leafy greens altogether, I suggest trying this similar dish which is Braised Tempeh with Green Beans in a Sesame Sauce. It is a bit more lemony but still very good.

Sesame Wow Greens from Vegan Eats World

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite international cuisine. The winner will be selected at random on December 20, 2014. Good luck!

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Mung Bean Tostadas & Lusty Vegan Cookbook Giveaway

Posted in Book Review, Mains (Vegetarian) by janet @ the taste space on December 9, 2014

Lusty Vegan's Mung Bean Tostadas

I told you it was a good time for vegan cookbooks. Here is the latest cute offering, The Lusty Vegan. It is a cookbook focusing on relationships. Being vegan in a relationship can be a little tricky at times and there are approachable tips and delicious recipes to satisfy the most un-vegan. Trust me, there is almost nothing as sexy than a man that can cook and these recipes span the gamut of simple to complex, such that you might actually want to work together in the kitchen.

Heart of Palm Lobster Rolls, anyone? Tempeh Fries with Dill Avocado Dip? Miso-Vermouth Braised Drunken Bok Choy? Habanero Jackfruit Fajitas? Cherry Cobbler with Cocoa Nibs? These recipes are unique but I will admit, mostly on the elaborate side. They are matched by the stage of the relationship – trying to impress your partner, trying to impress the parents, classic vegan dishes and even desserts if you ever break up.

They make me want to try new dishes but let’s be honest, right now I try to keep things stress-free in the kitchen and I think that helps both Rob and I. Of course, it is natural to want to impress your partner, but it isn’t sustainable. Does that mean we’ve become a boring couple? I certainly hope not. Life just doesn’t always revolve around food. :)

Lusty Vegan's Mung Bean Tostadas

So now, a little about these tostadas. Instead of pinto beans, mung beans substitute in the refried beans. I was curious to try them in something new, although they were a bit mealy for my liking. Although after I covered it with toppings, I barely noticed. I added cooked quinoa, cabbage and carrots, as an ode to my Lime-Spiked Black Bean and Quinoa Kale Wrap. Feel free to add whatever you have lurking in your fridge.

Recipes from The Lusty Vegan spotted elsewhere:

Cajun Tofu and Dirty Quinoa

Classic Tofu Loaf

Hearts of Baltimore Crab Cakes with Garlicky Dill Aioli

Lemon Meringue Chia Pudding

Mexican Hot Chocolate-Covered Strawberries

Sriracha Tempeh Sliders with Ranch Dressing

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the book, please leave a comment below telling me whether you have found your food preferences have caused difficulties in your relationships. The winner will be selected at random on December 17, 2014. Good luck!

Lusty Vegan's Mung Bean Tostadas

I am sharing this with My Legume Love Affair.

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Eat Your Greens Soup with Edamame

Posted in Mains (Vegetarian), Soups by janet @ the taste space on December 7, 2014

Eat Your Greens Soup with Edamame

I had a good run of giveaways there. I was considering whether I could do an entire month of giveaways but quickly discounted that by writing this post. Although, to be fair, this was a recipe I discovered while previously reviewing a cookbook. This soup, in its original incarnation, belongs to Angela from within The Oh She Glows Cookbook.  While I love the glo bar recipe I shared earlier, this is the soup I keep returning to, time and time again.

Eat Your Greens Soup with Edamame

I have a hard time explaining what the soup is. Angela called it a detox soup which makes me cringe, but it is filled with a nicely fragrant broth made from ginger, cumin with a touch of cinnamon and filled with loads and loads of vegetables. Mushrooms, broccoli and carrot. Sometimes I use kale or collards, sliced into thin strips, but this time I used a crunchy cruciferous mix of kale, cabbage and brussels sprouts for more variety.  I also continued with the green theme and used frozen edamame as my protein of choice. It fits well with the uniquely Asian twist brought by the last minute addition of shredded nori.

Like the recent article in The Guardian addressed, You can’t detox your body. It’s a myth. So how do you get healthy? A healthy mix of vegetables with protein is indeed the way to go.

Looking for more good articles, these were good finds:

The secret to a long, happy marriage – So far, I think Rob and I are doing very well in this regard :)

Everything I thought about recovery is a lie – An excellent post about recovery from an eating disorder.

Why do pigs oink in English, boo boo in Japanese, and nöff-nöff in Swedish? – Rob has always wondered why Polish dogs say “hau hau”. But do you know what noises porcupines make? Very cute noises.

Floating feasts – Almost makes me want to go on a cruise. Almost… Anyways a great article about food on cruise ships

A Warning on Nutmeg – Beware of nutmeg overload!

Secret Lives of Passwords – What does your password say about yourself?

Anyways, it is a good time for vegan cookbooks and I have a few more to tell you about. I hope to finish my reviews before the holidays so it is like a mini present for the winners. :)

Eat Your Greens Soup with Edamame

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

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Thug Kitchen’s Pumpkin Chili

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on November 25, 2014

Thug Kitchen's Pumpkin Chili

Thug Kitchen is probably the most controversial vegan cookbook. Penned by the authors of the similarly named blog, I never followed it because I did not find their language amusing. OK, sometimes it made me smile and I like how it tries to show how simple and easy homemade food can be, and yes, it is all vegan. I will admit that I was curious about their cookbook, but instead of tracking it down, I hunted for online recipes. This was the first I made and really liked it.

Thug Kitchen's Pumpkin Chili

I am no stranger to pumpkin chili (previous version here). I don’t know why but pumpkin puree works seamlessly in chili to create a silky broth. Both version were great but I found this one lighter in flavour since it used canned tomatoes instead of tomato paste and this one had the perfect amount of heat. Furthermore, this one was a bean-centric chili and I cooked up some of Rancho Gordo’s bayo chocolate beans. I was really enticed to use them with a name like that! Turns out it is called chocolate based on their colour, not their flavour. When Rob bought them, he was told they had the consistency of fudge. Not so true, but they have a lovely firmness that lended well to this chili. Small red kidney beans would also work well here.

While I made the chili, Rob made the arepas. What a wonderful weekend meal. Enjoy!

PS. If you are interested in being way more amused with a recipe than when I write them, definitely check out the original version here. Possibly the funniest disclaimer ever: If you try to make this chili with pumpkin pie filling, don’t complain about how f*cked up it tastes. You did that dumb sh*t yourself.

Thug Kitchen's Pumpkin Chili

I am sharing this with Souper Sundays and  Bookmarked Recipes.

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Mediterranean Chickpeas Braised with Brussels Sprouts, Kale & Sun-Dried Tomatoes

Posted in Mains (Vegetarian), Sides by janet @ the taste space on November 23, 2014

Pan-Roasted Chickpeas Braised with Brussels Sprouts

Turns out our furnace problems were solved with a new thermostat. Thank goodness it was such an easy fix. It will be a bit warmer over the next few days which is perfect for us. It will melt the snow and allow us to rake all the leaves we had neglected earlier before winter resumes again later in the week.

Hearty winter fare is back into my kitchen for good and this was a delicious side, and could definitely work if you are looking for a something different for a holiday meal. Brussels sprouts are braised with chickpeas, kale and sun-dried tomatoes along with Italian-inspired seasonings. I thought this was excellent. Highly recommended.

What are you planning to serve for Thanksgiving?

Pan-Roasted Chickpeas Braised with Brussels Sprouts

I am sharing this with this month’s Eat Your Greens and Cook Your Books.

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