janet @ the taste space

Posts Tagged ‘corn’

Chickpea Chile Verde

In Mains (Vegetarian) on September 30, 2016 at 8:13 AM

Chickpea Chile Verde

Our tomato consumption is still going strong but I would hate to bore you with so many consecutive tomato recipes. Another garden winner this year were the boisterous tomatillo plants. I have given away more tomatillos than I have eaten myself. Most of my friends have made and canned salsa verde. I don’t have the time or equipment to can this year, so I looked for less traditional ways to use tomatillos. When I spotted Alissa’s chickpea chile verde, I knew we had a winner!

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Slow Cooker Veggie Enchilada Soup + Easy. Whole. Vegan GIVEAWAY

In Book Review, Mains (Vegetarian), Soups on September 17, 2016 at 9:02 AM

Veggie Enchilada Soup

I forgot to mention in my last food post, but roasted tomatoes freeze incredibly well. They last a while in your fridge but if you want to savour some summer bounty during the winter, batch cook them up and stockpile them in your freezer. Last year, I bought a bushel of red bell peppers, chopped them up and froze them, and we are still eating through them!

If you need any ideas what to do with all this frozen (or fresh, if you have some made already) roasted tomatoes and bell peppers, I urge you to try this soup.
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Grilled Peach Salad with Mizuna

In Salads on August 27, 2016 at 8:48 AM

Grilled Peach Salad with Mizuna

I was hoping to do a mid-season garden update but it took too long for me to share my July photos. I will try to photograph my current August jungle because it is quite impressive now that it is finally time for harvest. Read the rest of this entry »

Smoky Corn Chowder + Vegan Bowl Attack GIVEAWAY

In Book Review, Mains (Vegetarian), Soups on August 21, 2016 at 8:23 AM

Smoky Corn Chowder + Vegan Bowl Attack GIVEAWAY

It is local corn season!

This baby business has had me cooped up most of the spring and summer and it is nice to finally feel like the early hazy days have lifted somewhat. It only took 9 weeks. One problem with having a preemie is that his newborn period runs longer.  We have to wait for his corrected age for him to develop his milestones. So no, he isn’t sleeping through the night just yet. Not even close.

But, it was nice to wake up while corn season is in full force. Rob can grill the corn pretty quickly and if you have any leftover, or can spare a handful of cobs, this is a fantastic soup. Read the rest of this entry »

Tempeh Enchilada Casserole

In Mains (Vegetarian) on March 19, 2016 at 7:54 AM

Tempeh Enchilada Casserole

Sometimes I forget about tempeh, but it is an awesome vegan protein source with 22g of protein in 4 oz (half a package). Not everyone loves tempeh. One way to love it is to slather it with a marinade. No marinade, here. In this case, your smother it and hide it within a delicious casserole. Read the rest of this entry »

Quick & Easy Pantry Black Bean Chili + Cook the Pantry cookbook GIVEAWAY

In Book Review, Mains (Vegetarian) on October 20, 2015 at 7:33 AM

Quick & Easy Pantry Black Bean Chili

I don’t know about you, but have you felt more busy since September? There is something about the sun-filled evenings that relaxes me in the summer. Between weekend commitments, a shorter evening and the cooler weather, fall lends well to becoming more productive and prioritizing the important things in life.

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Green and White Chili Bowl + Vegan Bowls cookbook GIVEAWAY

In Book Review, Mains (Vegetarian) on October 6, 2015 at 6:56 AM

Green and White Chili Bowl + Vegan Bowls cookbook GIVEAWAY

While I have never eaten a white chili, this definitely reminded me of my time in Houston.

This chili has no red in sight. No tomatoes. No red chiles. No red kidney beans.

Instead, we use all the white and green counterparts: green Anaheim peppers. White kidney beans and even some chickpeas. Spinach adds another punch of green. And corn, technically yellow, is almost white. The original recipe called for hominy, which is actually white, so I was the one deviating from the white/green template.

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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 »

Mojito-Inspired Tofu Skewers + Vegan al Fresco cookbook GIVEAWAY

In Book Review, Mains (Vegetarian), Sides on August 27, 2015 at 7:33 AM

Mojito-Inspired Tofu Skewers

This is how we roll.

Rob and I have been hosting non-stop gatherings this summer and we finally had a weekend to ourselves.

We continued our summer grilling. The only difference is that this time I took a photo of my plate of food before I dug in. Read the rest of this entry »

Southwestern Mixed Bean Salad with a Chile-Lime Dressing

In Favourites, 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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Mexican Soy Curl Saute with Lime and Cilantro

In Favourites, Mains (Vegetarian) on June 2, 2015 at 6:46 AM

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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Moosewood Summer Vegetable Curry

In Mains (Vegetarian) on March 17, 2015 at 7:07 AM

Moosewood Summer Vegetable Curry

I must admit that I was drawn to making this because it had the word “summer” in its title. With frozen corn, canned tomatoes and fresh produce available even now (zucchini, spinach, red bell peppers and cilantro), you could almost imagine was made in the summer. This is probably one of most colourful curries, due in part, to all the rainbow of colours from the vegetables.

Moosewood Summer Vegetable Curry

Rob and I (very briefly) considered taking our bikes out this weekend (we skipped right over snowshoeing) but while the temperatures are nice, the roads are littered with salt, sand and even some small snowbanks.

I am kind of hoping that once we return from our trip, spring will be here for real. Especially since I am already planning/imaging what I want to plant in my garden pots for the summer. I have missed my forest of fresh herbs.

Moosewood Summer Vegetable Curry

I am sharing this with Vegetable Palette, Cooking with Herbs, and In My Veg Box (zucchini).

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Three Sisters Soup (Black Bean, Corn and Squash Soup)

In Mains (Vegetarian), Soups on October 11, 2014 at 10:35 AM

Three Sisters Soup (Black Bean, Corn and Squash Soup)

Despite what you make believe, I haven’t eaten any winter squash recently. I bought a colourful carnival squash but haven’t made anything with it yet. I have this recipe I made while in Houston. The giveaway? The frozen roasted corn. I can’t say I have seen that since returning to Toronto.

This is a perfect end-of-summer, beginning of fall soup, as the last of the local corn arrives and the first winter squashes arrive. Or perfect for the dead of winter, too, using frozen corn kernels.

Three Sisters Soup (Black Bean, Corn and Squash Soup)

The Three Sisters, referring to the dietary staples of the Mesoamerican diet: corn, beans and squash. They often grow together, each plant benefitted from the others. The lankly corn husks provided a structure for the beans to latch onto. The squash covers the ground, preventing pesky weeds from appearing. And like all beans, they return nitrogen to the soil to help nearby plants. It makes sense that meals would also center around such foods, equally creating a balanced meal. This meal is simple but elevated by choice herbs and spices (cilantro, chiles, smoked paprika, garlic) with a heavy hand of lime juice. I used the full amount in the recipe and even I, the lover of all things tart, found it off-putting. Please start with less and taste as you go.

Three Sisters Soup (Black Bean, Corn and Squash Soup)

The recipe comes from a cookbook I have been meaning to write about for a while, Extraordinary Vegan. I can see Allan is a partial kindred spirit in the kitchen as he realizes a few choice ingredients can elevate meals to become extraordinary. Like I have said, some of my favourite, albeit unusual ingredients, are Aleppo chile flakes, pomegranate molasses, smoked paprika and miso. These are a few of the ingredients Allan uses to create his meals. I had a few of these in my Houston kitchen, but still piecing together my larger pantry here, and now looking forward to trying other recipes. Many recipes are simple but a few use a few hard to find ingredients. Here are a few other recipes I have spotted around the web from Extraordinary Vegan.

Chocolate Banana Mint Smoothie

A Very Different Butternut Soup

Extraordinary Balsamic Vinaigrette

Shaved Brussels Sprouts Slaw

Artichoke & Lemon Lentil Salad

Chocolate Raspberry Tart

Pears in Pomegranate Juice

 Are the squashes out in full force in your kitchen yet?

PS. I am sharing this with Shaheen’s Vegetable Palette, My Legume Love Affair and Souper Sundays.

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Fiesta Masa Cornbread Muffins

In Sides on July 15, 2014 at 7:23 AM

Fiesta Cornbread Muffins

This is probably my favourite concoction from the remains of my pantry.

I had a vision. I wanted to make corn muffins with masarepa. Cornmeal, polenta, masa harina and masarepa— what are the differences?

Masarepa is unique because it is precooked. We use it all the time for arepas and I love how soft and melt-in-your mouth arepas taste fresh from the oven. Sounds like the perfect recipe for cornbread, no?

My googling did not help.  Possibly because arepas ARE Colombia’s (and Venezuela’s) answer to cornbread.

Fiesta Cornbread Muffins

In any case, I cobbled together a few recipes and in the end, just ran with it. Into my batter with masarepa (and masa harina since I finished our stash), I added roasted corn, roasted hatch chiles and roasted red peppers. A bit of sweetener to accentuate the dough, although that may be sacrilegious depending on who you ask (and I am no corn bread expert).

Although I appreciate good food, and this was delicious. Basically a fiesta arepa in muffin form. They didn’t really raise too much. Although this will encourage me to add veggies to our next batch of arepas.

I find experimental baking quite daunting, but these turned out great. Do you ever make non-arepas from masarepa?

Fiesta Cornbread Muffins


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New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

In Favourites, Mains (Vegetarian) on May 31, 2014 at 7:53 AM

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Before you start to think this will be a smoked paprika free household, have no fear. I am pretty sure Rob will let me replenish prior to moving back to Canada.

It is a bit of a race, now. Rob has made it his own personal goal to munch through our food stocks…. so, if I wait too long, my food may disappear. Use those roasted red peppers in the pantry! The roasted corn in the freezer! The last of the soy curls! (I actually had planned to use some small flageolet beans I had frozen but could not get them to thaw out of the container fast enough….)

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Reminiscent of my Sweet Pepper Coconut Corn Chowder, I loved how this one was virtually bursting with vegetables. Coconut milk would make this a thick and luscious soup. This version was inspired by one of my favourite cookbooks this year, Soup’s On!, since it is packed with quick and healthy meals. Mark’s inspiration was New Orleans’ Maque Choux, a Cajun-inspired corn soup.

I loved it. Simply delicious. I worked with what we had lying around and it made a light, summery bowl of vegetable soup.

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Do you like soups in the summer as well?

PS. I am sharing this with Souper Sundays.

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