janet @ the taste space

Archive for the ‘Salads’ Category

Beet Carpaccio Salad with Arugula and Miso Dressing + Roberto’s New Vegan Cooking GIVEAWAY

In Book Review, Salads on November 17, 2015 at 7:04 AM

Beet Carpaccio Salad with Arugula and Miso Dressing + Roberto’s New Vegan Cooking GIVEAWAY

You know it has been a great vacation when you get back and kind of forgot where you left off from life.

No kitchen meals buffered in my head. I even forgot one of my passwords at work.

Rob and I returned late Saturday so that we could regroup on Sunday. I forgot what was in the kitchen but thankfully found a sweet potato and carrot to make a quick batch of Gena’s Easy Lentil, Sweet Potato & Coconut Curry (omitted the ginger and used Penzey’s new curry powder – The Now Curry – which was spicier than their Sweet Curry Powder – but lent a nice complexity to the dish). Read the rest of this entry »

Caramelized Fennel and Mushroom Quinoa Salad

In Mains (Vegetarian), Salads on October 3, 2015 at 7:07 AM

Caramelized Fennel and Mushroom Quinoa Salad

So, I don’t know if you remember our car fiasco from last year. The time when our car broke down en route to Toronto, the day before starting my first day at work. It was due to an electrical problem and we eventually drove it into the ground, necessitating being towed to the dealer for a paltry trade-in value.

We bought a new fuel-efficient car and figured we were all set. Read the rest of this entry »

Tangled Thai Salad with a Lime Peanut Dressing + Cookbook GIVEAWAY

In Book Review, Mains (Vegetarian), Salads on October 1, 2015 at 6:51 AM

Tangled Thai Salad with a Lime Peanut Dressing

I am holding onto summer as long as possible.

Our last trip to the farmer’s market had us splitting a basket of summer peaches with our friend. We sampled the offerings and found the stall that had the ripest, juiciest peaces. It was the stall we had been purchasing from all summer long.

Just as I am keeping up with the salads as we roll into October.

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Heirloom Tomato and Beet Panzanella + Food52 Vegan cookbook GIVEAWAY

In Book Review, Salads on September 24, 2015 at 7:00 AM

Heirloom Tomato and Golden Beet Panzanella

This summer other than learn how to barbecue (which was mostly Rob’s domain), I definitely increased my side salad repertoire. Potato salads a plenty, as the produce shifted, I worked with my abundance of tomatoes. Along with an abundance of fresh basil, this was a simple end of summer salad. Toasted bread defines this as a Tuscan bread and tomato salad, aka panzanella. Read the rest of this entry »

Mojito-Dressed Roasted Plantain and Black Bean Salad

In Mains (Vegetarian), Salads, Sides on September 22, 2015 at 7:07 AM

Mojito-Dressed Roasted Plantain and Black Bean Salad

As the weather cools off slightly, instead of gravitating towards my closest root vegetable (in due time), it seems I am gravitating towards meals that keep summer in my kitchen. Almost a fusion of my recent Jerk Tofu and Plantain Bowl and my Mojito-Inspired Tofu Skewers, I used a Mojito marinade for a black bean and plantain salad.
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Corn Chowder Salad

In Salads on September 17, 2015 at 6:56 AM

Corn Chowder Salad

Aren’t vegetables just the cutest?

The purple and white fingerling potatoes, red and orange bell peppers and fresh corn were all from a recent haul from the farmer’s market. I hope you aren’t enthralled by winter squash just yet because I am happily munching through the summer bounty. Read the rest of this entry »

Thai Quinoa Salad

In Mains (Vegetarian), Salads, Sides on September 10, 2015 at 7:39 AM

Thai Quinoa Salad

Some of you may have noticed I changed the look of the blog. Please come over, have a look if you subscribe through email or RSS and tell me what you think.

I have also updated some of my other channels on social media.

I finally signed up for twitter and slowly figuring it out. I am also now on instagram, too, but I haven’t done much (yet). I am still on pinterest (lots of pins there!) and you can follow me on facebook now, too.

A bit slow on the uptake, but check it out and follow me, if you’re already there. :)

I am trying to declutter my life but we’ll see how that contributes (or not). Read the rest of this entry »

Tomato and Pomegranate Salad with Fresh Oregano

In Salads, Sides on September 8, 2015 at 6:55 AM

Tomato and Pomegranate Salad

It has been a while since I have gushed over an Ottolenghi recipe.

He came out with a new vegetarian cookbook, Plenty More last year but it wasn’t until I was overflowing in fresh herbs and summer produce did I take a stab at conquering his cookbook. Being that it is now September, I am sad I didn’t do it earlier. Read the rest of this entry »

Pickle and Green Bean Potato Salad

In Salads on September 1, 2015 at 6:42 AM

Pickle and Green Bean Potato Salad

I hope you’ve been enjoying the recipes from Vegan al FrescoI don’t normally share so many recipes from the same cookbook (at least at once, because we all know I love to share Tessfabulous recipes).

I was immediately drawn into this recipe. Adding a chopped pickle to a potato salad seemed ingenious. Adding the pickle juice to the dressing was doubly intriguing.

A perfect make-ahead salad for my next picnic. Read the rest of this entry »

Maple-Miso Kale and Cabbage Salad

In Salads on August 22, 2015 at 8:33 AM

Maple-Miso Kale and Cabbage Slaw

Kale grows fairly easily in North America. It rather amusing that kale, the superfood extraordinaire, could easily be grown in my backyard (see exhibits A, B and C) and even easier to find in the grocery store within the last few years, including heirloom varieties.

Maple-Miso Kale and Cabbage Slaw

We had friends visiting from Hong Kong earlier this summer and of all things, they were craving kale. I guess it should not be surprising that kale might be difficult (or more expensive) across the globe. I wanted to surprise them with a kale salad. I already made my favourite kale salad this summer so I experimented with this delightful salad instead. And let me tell you, they loved it!

Maple-Miso Kale and Cabbage Slaw

The salad reminds me a bit of this seasonal Peach and Hazelnut Kale Salad with a Maple Miso Vinaigrette.  I didn’t realize it at the time, but it definitely has an Asian-fusion feel to it. Miso and garlic were the pronounced flavours balanced by the maple syrup and apple cider vinegar. The red cabbage contrasted beautifully next to the deep green kale. While miso is a novel flavour in North America, it was not new to these ex-pats who once lived in Japan.

Maple-Miso Kale and Cabbage Slaw

Other kale salads you may enjoy:

Raw Kale and Beet Salad with Raisins and Almonds

Garlicky and Lemony Black-Eyed Pea and Kale Salad

Creamy Raw Kale Salad with Avocado, Apple and Beet

Almost Raw Asian Kale and Edamame Salad

Garlic-Roasted Butternut Squash and Kale Salad with Pomegranate

Peach and Hazelnut Kale Salad with a Maple Miso Vinaigrette

I am sharing this with Eat Your Greens and No Croutons Required.

Read the rest of this entry »

Southwestern Mixed Bean Salad with a Chile-Lime Dressing

In Mains (Vegetarian), Salads, Sides on August 13, 2015 at 7:06 AM

Southwestern Mixed Bean Salad
This summer has been a lot of tofu.

Jamaican tofu skewers

Grilled tofu steaks

Even a tofu salad

I’ve been missing my beans.. and then all of a sudden, I had a craving for a mixed bean salad.

Southwestern Mixed Bean Salad

My last mixed bean salad was Symphony in a Can aka My 5-Minute Symphonic Mixed Bean Salad which has a more classic flavour profile: lemon, mustard and onion for the mixed beans.

This time I went with a Southwestern inspired bean salad with a chile-lime dressing. Lots of vegetables including bell peppers and tomatoes along with fresh cilantro. I worked with a medley of beans and then added in extra red kidney beans. They are perfect for salads and I don’t use them nearly enough.

Southwestern Mixed Bean Salad
I think my chile powder has been losing its freshness/spiciness so my newest trend (you may have already spotted it) is adding some Sweet Mesquite Seasoning which has plenty of oomph. Either that or my palate is warming up… Probably the former.

In any case, this salad received a lot of praise during my last barbecue. I think you will like it, too. Enjoy!

Southwestern Mixed Bean Salad

I am sharing this with My Legume Love Affair, Meat Free Mondays, and Cooking with Herbs.

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Roasted Potato Salad with Mustard Old Bay Dressing

In Salads, Sides on July 30, 2015 at 6:31 AM

Roasted Potato Salad with Mustard Old Bay Dressing

Remember that time I had a mustard tasting party? Only 18 months ago, or so… I don’t think I have bought a new mustard since and we are down to the bare minimum, guys. Depending on what I find first (mustard or mustard seeds), I may try my hand at homemade mustard. I want to try Miyoko’s recipe for Ale and Brown Sugar Mustard but don’t want it to taste like beer. If you make it (or can recommend other homemade mustard recipes), please let me know. I will await your assessment in 4 weeks. ;)

Roasted Potato Salad with Mustard Old Bay Dressing

In the meantime, onwards with the potato salads. A perfect side for your summer meals.

Roasted Potato Salad with Mustard Old Bay Dressing

Another winner of potato salads, this is for serious mustard fans. Rob preferred the Creamy Lemon-Dill Roasted Potato Salad but I really can’t pick a favourite, especially considering the Smoked Paprika Roasted Potato Salad. This salad is definitely heavy on the mustard, so pick a good one. The vibrant yellow is courtesy of a dash of turmeric and the dressing is more complex with the addition of Old Bay. A fun twist for yet another non-mayo potato salad. Enjoy!

Roasted Potato Salad with Mustard Old Bay Dressing

PS. I am sharing this with Bookmarked Recipes.

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BBQ Roasted Chickpea Summer Salad + Abundance Diet GIVEAWAY

In Appetizers, Book Review, Mains (Vegetarian), Salads, Sides on July 28, 2015 at 7:33 AM

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

Cherry and Chocolate Soft-Serve Ice Cream

Moroccan Lentil Soup

No-Bake Cookie Bites

Raw Cashew Horchata

Raw Pad Thai

Rawkin Rainbow Kale Salad

Tomato Basil Bisque

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

In Mains (Vegetarian), Salads on July 21, 2015 at 7:02 AM

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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Creamy Lemon-Dill Roasted Potato Salad

In Favourites, Salads on July 18, 2015 at 7:26 AM

Creamy Lemon-Dill Roasted Potato Salad

This may very well turn out to be the summer of potatoes and mushrooms. While not everyone likes the mayo-heavy potato salads, everyone seems to like the non-mayo salads from this summer so far.

Rob said this was his favourite potato salad yet.

Creamy Lemon-Dill Roasted Potato Salad

His Polish roots may be particularly partial to fresh dill.

Creamy Lemon-Dill Roasted Potato Salad

The dressing is a creamy, but not heavy, lemon-tahini sauce with a touch of mustard which I tossed with salt-and-pepper roasted potatoes and fresh dill. The recipe makes a lot of dressing, which was great throughout the week to dress up some of the leftover grilled vegetables. The dressing was also great when I added in some extra chickpeas.

What is your favourite recipe for potato salad?

Creamy Lemon-Dill Roasted Potato Salad

I am sharing this with Bookmarked Recipes and Tea Time Treats.

Read the rest of this entry »