the taste space

Raw Dolmas with a Cilantro-Tahini Sauce

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


Did you know March is
National Nutrition Month? While I celebrate proper nutrition every day (ok, 3 times a week here), I was encouraged by Erika to join Houston’s VegOut! challenge to eat 30 different vegetables in 30 days.

Thirty different vegetables in thirty days? Even as a veggie-loving gal, that’s a pretty huge feat. Look at my sidebar. I have favourites. Barring onions, my top ten are: garlic (227 recipes, and I don’t even tag all my garlic), tomato (139 recipes), ginger (121 recipes), carrot (110 recipes), red bell pepper (82 recipes), spinach (64 recipes), mushroom (50 recipes), kale (44 recipes), zucchini (44 recipes) and broccoli (36 recipes).


Erika
 may have won the first challenge with her black bean and veggie burgers (with 15 vegetables!) but I thought I’d try my best with their second challenge: my best jicama dish.

No stranger to jicama, I have enjoyed mostly in Mexican-inspired dishes: a raw burrito and as a cranberry-jicama salsa. This time, I decided to switch avenues and was inspired by Middle Eastern flavours. Packed with vegetables (7 if you include olives, but I think they are technically fruits), these are a fun twist on dolmas, stuffed grape leaves.


Instead of cooked rice, the jicama is riced into small pieces. Jicama is quite moist, so it needs a thorough drying before being incorporated with the cucumber, olives, and sun-dried tomatoes. If you don’t have jicama, cauliflower would work, too. Dill and mint were used for the filling and cilantro for the green tahini dipping sauce. With all the fresh ingredients, the flavours really popped.

This was also the first time I tried grape leaves raw. I mean, without steaming them first. Steaming makes them more tender and less salty, but this was a quick and easy way to enjoy them.

Do you think you could eat 30 different vegetables in 30 days? How do you like to eat jicama?


PS. This is my submission to Raw Food Thursdays and to VegOut Jicama: #vegoutjicama #vegoutrfs

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Caramelized Cabbage Soup

Posted in Mains (Vegetarian), Soups by Janet M on March 13, 2014

Caramelized Cabbage Soup

Even though Rob was away, in the end, it didn’t stop me from a) cooking some delicious meals and b) going out to cycle.

Going out for a bike ride by myself doesn’t seem like a big accomplishment, but I always save my long rides to do with friends. Of course, I commute by myself, but I always want to do my longer, harder challenges with someone else in case we get into trouble (flat tire, accident, get lost, etc).

This weekend, though, I took matters into my own hands. It was cold and windy but I circumvented the rain. I still managed to pedal 100 km over the weekend. Baby steps, as we haven’t done more than 30 km within the past few months. I stayed with a well-travelled and well-loved route.

I even had a flat tire. A slow leak I discovered Sunday morning and took out my commuter instead. I didn’t want to waste time and lose motivation changing my tire.

Caramelized Cabbage Soup

Because I split my ride over 2 days, I still had enough time to do my weekend batch cooking. One of my favourites was this soup. All.things.caramelized: caramelized cabbage, caramelized onions and caramelized leeks. If I had roasted the carrots, it may have turned into a sweetness overload. Just kidding. While you dirty a bunch of dishes, everything cooks or roasts in parallel so it doesn’t take as long as you might fear. Combining the sweet vegetables with celeriac and white beans countered with a bit of bitterness, but the broth was spiked with dill that brought everything together.

I liked how the soup was made with winter vegetable staples (carrot, cabbage, celeriac, leeks) but I find fresh dill has a spring feel. Granted we have no snow, but the warmer weather will definitely be appreciated.

Caramelized Cabbage Soup

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

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Tomato Red Lentil Soup with Dill

Posted in Favourites, Mains (Vegetarian), Soups by Janet M on January 23, 2014

I love it when Houston behaves itself.

Rob and I had another Canadian visitor recently. In between Polar Vortex 1 and Polar Vortex 2, Houstonians enjoyed balmy (normal) summery weather at its finest. You know, summer how it is meant to be: around 25ºC. None of that feels like 38ºC with 90% humidity forecast. None of that below freezing business (that’s tonight, by the way).

Together, we did more touristy things than we had ever done before: hiking next to alligators, admiring the Museum of Fine Art’s impressive gold collection, watching Americana in our backyard via the Martin Luther King Jr Parade. However, I still skipped out on the stereotypical NASA Space Center visit. We still shared our favourite haunts but explored new restaurants as well. Nearly every meal was pre-planned. My friend had so many restaurants she wanted to try!

After the whirlwind of a visit (if you knew my friend, you would know this is no overstatement), both Rob and my friend parted for Canada. One to Toronto and the other to Winnipeg. Both returned to temperatures around -20ºC (-4F). Yesterday, my friend in Winnipeg told me it was -40ºC with the windshield. For those that need a conversion to Fahrenheit, at -40, both Celsius and Fahrenheit scales collide. Collide and freeze. They are the same. Both, really, really cold.

With the imminent cold weather, I am sharing another warming soup. Red lentils are a perfect blank canvas for a hearty meal. Pureed tomatoes and red lentils are combined with cauliflower and brown rice in a broth spiced with cumin, mustard and dill. I never would have thought to combine those flavours together but the dill really brightened the dish. This is an excellent soup!

How have you been keeping warm lately?

This is my submission to Deb for this week’s Souper Sundays and to this month’s Bookmarked Recipes.

PS. The winner of Balanced Raw is Marquis. Congratulations! (more…)

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

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

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

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

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

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

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

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

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

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

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

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

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

Do you have a favourite morning routine?

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

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Cucumber Avocado Sandwiches With Dill and Mint

Posted in Appetizers by Janet M on November 5, 2013

Cucumber Avocado Tea Sandwiches With Dill and Mint

Time flies. I have already passed the 4 month mark. One-third of my time in Houston.  I already know what I will remember the most. Mosquitoes and potlucks. The mosquitos are relentless and well, I am discovering the joys of vegan potlucks.

I have been to many a potluck, but usually that means I bring a dish I will be eating. It is usually the only vegan component and I try to make it a complete meal, like a hearty bean or whole grain salad. Even though that is my specialty, it kind of limits my repertoire.

All vegan potlucks are a whole other ballpark. I know I will find plenty of food (and they have been really tasty!) and therefore, I can branch out to try something new. Furthermore, some foods lend better to a buffet set-up than others, so I have been testing out new ideas.

Enter the cucumber sandwich. Not a tea sandwich, this one replaces the bread for cucumber, creating a crunchy bite-sized nimbler. Easy to add to your plate and no fussy sauce that can leach and contaminate the next dish over. (I have adopted the 2 plate strategy for potlucks- 1 plate for savoury and 1 plate for desserts!) Perfect for those who want a gluten-free and nut-free snack… and raw, to boot. For me right now, raw has become more synonymous with easy food prep.

This dish, while easy to prep, is a bit more fussy than my typical one-pot meals. Puree your cucumber and lemon juice into a mayonnaise-like consistency and pulse in the cool and crisp cucumbers and herbs. The lemon juice should prevent the avocado from oxidizing but try not to make them too far in advance. Hopefully they will be devoured and none will remain after they have been served.

What are your go-to potluck dishes?

Other dishes I shared at potlucks this year:

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

Raw Thai Pineapple Parsnip Rice

Curried Chickpea Salad with Carrots and Currants

Peanut Butter and Jam Energy Balls

Raw Watermelon Candy

Rich Vegan Cheesecake with a Pecan Shortbread Crust

This is my submission to Deb for this week’s Souper Sundays, to this week’s Raw Food Thursdays, this month’s Cooking with Herbs, to this month’s Random Recipes, and to this month’s Veg Cookbook Club for Isa Does It.

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Chickpea Curry with Fresh Dill Leaves

Posted in Favourites, Mains (Vegetarian) by Janet M on October 3, 2013

Chickpea Curry with Fresh Dill Leaves

Experimental curry…

A few of my friends have become new mamas (or very soon mamas-to-be), and Rob and I have been cooking up meals to share. One less thing for them to worry about. Rob offered one of our delicious dals. I wanted to experiment with a new curry, but Rob was adamant: Let me make dal bhat! We know it is awesome.

I won’t argue with that, nor with Rob offering to do the cooking.

I still experimented with a new curry but kept it for myself. Curry with dill? I was intrigued. Especially since it doesn’t call for a smattering of dill. It uses a whole 2 cups of dill, leaves and stems, akin to a leafy green instead of a finishing aromatic. Sauteed with my favourite flavours, garlic, ginger and coriander with a bit of tomato for some sauciness, this was a delicious chickpea curry. There was enough zip from the chile flakes to keep it well balanced. The flavour of dill was surprisingly not overwhelming and I really enjoyed it. Next time, we’ll know. This curry is definitely good enough to share.

Do you have any favourite meals to share with others? Have you ever cooked with this much dill at once? :)

PS. I am all over the cookbook giveaways these days, if you hadn’t noticed. My giveaway for The Ayurvedic Vegan Kitchen is still going, so check it out. I also highly recommend The Great Vegan Bean Book (see my review here). Head over to Miss Muffcake for her giveaway of the book here.

Chickpea Curry with Fresh Dill Leaves

This is my submission to this month’s My Legume Love Affair hosted by Princy, and to this month’s Cooking with Herbs.

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Indian-Spiced Baked Onions with Cumin-Dill Quinoa (& Cookbook Giveaway)

Posted in Book Review, Salads, Sides by Janet M on October 1, 2013

Indian-Spiced Baked Onions with Cumin-Dill Quinoa

See below if you are interested in a giveaway for The Ayurvedic Vegan Kitchen.

There is one problem with our weekly cronut ride: it gives us flat tires. Since we began cycling to Pearland, Rob and I have had 3-4 flat tires between to two of us. Usually it is a slow-leaking flat and we figure it out right as we want to leave the next day. However this time, it was a nice bloat out en route. There is a lot of debris on the road, but I am still boggled how Rob managed to catch a whole 1″ screw into his rear tire. I saw it happen, too. First there was a funny noisy rumble over a section of pavement, followed by a sharp whizzing noise…. 50 ft later, Rob’s tire is sagging. I have a photo just to show you how ludicrous it was… (For the record, Rob was not amused enough to take a photo of the screw once we managed to evacuate it.. he just wanted to fix his bike).

screw in tire

Yes, we were screwed.  We usually have to hunt to find the culprit for a leak, but this instigator was easy to spot.  When my Dad saw the photo, he exclaimed: “How the H*** did that get in there?” Precise positioning?Anyways, weRob replaced the tube but we decided to return home sooner rather than later with the sad-looking tire.  Turns out it was a good decision since 10 minutes after we arrived home, we were pummelled with rain. Best to stay indoors as the rain comes down so hard.

Turns out that while writing my round-up of my favourite Brussels sprout recipes, I was reminded of my Ayurvedic kick last winter.  I am currently on a dill-kick and decided to make Ayurvedic Herbed Quinoa (instead of millet) with Fried Soup Onions, which I rechristened as Indian-Spiced Baked Onions with Cumin-Dill Quinoa.

This is a simple yet somewhat elaborate quinoa pilaf salad spiced with cumin and dill. Leave it at that, and it would a pretty simple side salad. However, the suggested Indian-spiced baked onions make this a special treat. I don’t know about you, but I love roasted vegetables and really like somewhat charred roasted onions. I always have onions on hand and it takes next to no effort to add them to a pan to roast. However, these are more than simple roasted onions. A quick saute with cumin, fennel and mustard seeds transforms them into a veritable Indian party. The flavours are not overtop, rather muted with a colourful background. There are so many different spices once added to the dilly cumin quinoa, but it all works. Really well. The recipe is from The Ayurvedic Vegan Kitchen which I have mentioned before. Talya recommended pairing the salad with a Creamy Cucumber-Tahini Dressing but I felt it overpowered all the tastes in the salad, so I left it out.

Indian-Spiced Baked Onions with Cumin-Dill Quinoa

After discovering the cookbook at my library last year, I bought my own copy before my move. It was actually my first e-cookbook and I really appreciated its portability (books are heavy!). It is a great resource for those wanting to learn more about Ayurveda, but most importantly the recipes are whole foods-, plant-based and taste great. If you like Indian flavours, this will definitely appeal to you but the range of recipes is quite vast (thankful pie, perfect spring soup, creamy miso lentils, magical ‘mato lasagna, quinoa pancakes and even breakfast greens!). There are still so many recipes I want to try.

Other recipes from The Ayurvedic Vegan Kitchen, here and elsewhere:

Vegan Mango Lassi

Homemade Chai Tea

Butternut Squash Crusted Pizza

Better Than Chicken Soup (Miso Curry Squash and Chickpea Soup)

Indian Sprouted Mung Bean Stew with Greens

Ayurvedic Winter Vegetable Stew with Adzuki Beans

Steamed Collard Rolls

Dadus (Indian ladu dessert)

Sandy Lane Cherry Pie

I am beyond thrilled that the publisher has agreed to let me share this recipe AND sponsor a giveaway for The Ayurvedic Vegan Kitchen. They are giving away one (paperback) copy to a reader from the US (sorry my international friends). To be entered, please leave a comment here, letting me know whether you’ve heard of Ayurveda before (and if so, what do you think of it?).  I will randomly select a winner on October 15, 2013. Good luck!

Indian-Spiced Baked Onions with Cumin-Dill Quinoa

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

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Tofu-Avocado Salad with Arepas

Posted in Mains (Vegetarian), Salads, Sides by Janet M on July 30, 2013

Tofu-Avocado Salad with Arepas

Thank you so much for the kind words from my last post. New friendships take a while to develop, at least for me.  I am definitely keeping my chin up… and moving forward. Or perhaps trying just to enjoy what is. It really was a stressful whirlwind last year and it might be nice to embrace the emptiness. Thank you, Anna, for pointing me to this lovely video.

One thing is for certain: I couldn’t do this without Rob. I could not imagine doing this year apart.

Since Rob works from home, and I labour in the hospital, it is funny how the roles have reversed slightly. I swear, Rob has been more adventurist in the kitchen than me. Rob is cooking up a storm, while I am relishing in my quickie salads, hehe.

Tofu-Avocado Salad with Arepas

And the best part? If we time it just right, I can come home to freshly cooked food. Some foods are just not meant to be eaten as leftovers, which is why they are such a treat.

Case in point: arepas. The moist and fluffy arepas with a crispy shell only happen when you make them fresh. We long learned not to make leftovers since they are very lacklustre. They are one of Rob’s specialties, although previously reserved for the weekend when we have more time for food prep.

They seem to fit with most any dish, at least in our fusion household. We like to make it with tofu scramble, but this time Rob went all out with the bean-quinoa chorizo crumbles from The Great Vegan Bean Book. I found them a bit spicy, so I threw together a spin on vegan egg salad: tofu-avocado salad. The avocado, tahini and Dijon make for a creamy dressing while chunky avocado and tofu are surprisingly reminiscent of eggs. The dill adds a nice spin, too. I used dried but I think fresh would be best.

bean-Quinoa Chorizo Crumbles with Arepas

This is my submission to this month’s Bookmarked Recipes and  to Deb for this week’s Souper Sundays. (more…)

Broccoli and Kasha Bowl with an Onion-Miso-Dill Dressing

Posted in Favourites, Mains (Vegetarian), Salads, Sides by Janet M on June 6, 2013

I am on a kasha-kick. At least until my stash runs out.

The millet evaporated last summer. Next went the wild rice. Now I am plowing through the kasha. Once I discovered the boil-in-a-bag stuff, I was smitten with it as a base for veggie-based bowls.

With a focus on simpler meals, I made the dressing first and then decided what to toss with it.

And yes, this was a glorious dressing.

It seems so weird. Raw onion? Dill? Miso?

But trust me, it worked so well. I also tried a creamier version with tofu-cashew mayonnaise and liked that, too.

I picked kasha, but any grain would work here. Brown rice? Quinoa? Choose your favourite veggie but broccoli complemented the tangy dill-miso dressing well.

This is my submission to Deb for this week’s Souper Sundays, this month’s Random Recipe for healthy foods and to this month‘s Herbs on Saturday.

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Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill

Posted in Appetizers, Favourites, Sides by Janet M on April 4, 2013

Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill

Variety is the spice of life. It is possibly the best spice in the kitchen, too.

You can probably tell I like to experiment in my kitchen… so many great recipes to try and share. So many new things to explore.

You’d think I’d run out of repertoire. Me, too. Not yet, at least.

Case in point. I made yet another new hummus. This time I shunned the chickpea and traded it for roasted carrots. I kept my favourite hummus classics: fresh lemon juice (with a strong flavour from the zest, too), garlic and tahini. Smoked paprika and cumin for more depth of flavour. This is a very creamy dip. Lip-smacking good.

Faced with some leftover hummus after a party, I decided to turn it into a thick dressing for my salad. My last carrot (ginger sesame) dressing was paired with quinoa, avocado and tomato. This time, I juxtaposed it against black rice, tomatoes, baby greens and fresh herbs.

Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill

A note on black rice, possibly one of my favourite rices to date. When I cut fruit out on my sweetener-free challenge, I knew I was going to miss some of the many benefits from eating whole fruits: fiber, vitamins and anti-oxidants. This was how I stumbled upon black rice, also known as purple rice or forbidden rice. It has a lovely short-grain rice feel similar to my favourite medium-grain brown rice with the added bonus of more protein and more anti-oxidants. Turns out that colourful is better for you, especially when talking about rice. I liked that the black rice wasn’t too sticky and had great flavour naked. As such, it was fun to throw it into this salad.

I ended up tossing it with an herbed spring mix (a mix of baby greens that includes dill, cilantro and parsley), which I thought brought this to the next level. Not the greens, but the herbs. I keep forgetting how simple herbs can totally elevate a dish from ho-hum to hoo-ya! Just a dash of fresh herbs was enough and in truth, the herb that stood out and complemented the salad best was the dill.

After I ate this salad, I had a bit of tummy rumblings. My Mom asked me what new foods I had eaten lately. Everything I eat is new. (Actually, at first I said nothing. Nothing crazy new) Except for the leftover hummus, everything else was new. It was my first time trying black rice and the herbed lettuce greens. Furthermore, I drank a mamey shake, too. Exciting times at the beginning of the week! ;)

Pinpointing culprits when eating fresh foods can be a challenge for me without a lot of sleuthing. Mostly free of FODMAPs other than the garlic, I don’t think that’s the problem. A repeat salad had no problems so who knows what it was. Perhaps the chocolate walnut dessert from the night before? Probably. Too many walnuts? Who knows… it isn’t a problem now. ;)

Roasted Carrot Hummus Salad with Black Rice, Tomatoes and Dill

Here’s to more black rice. Have you tried it yet?

This is my submission to Deb for this week’s Souper Sundays, this month‘s Simple and In Season, to this month‘s Herbs on Saturday and to this week’s Weekend Herb Blogging, hosted by Marta.

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Greek Lemon-Dill Chickpeas with Spinach (& a Mediterranean Vegan Diet)

Posted in Favourites, Mains (Vegetarian) by Janet M on March 3, 2013

Greek Lemon-Dill Chickpeas with Spinach

Did you catch the news about the Mediterranean diet preventing heart disease? I won’t rehash the study, but it compared a Mediterranean diet (either with supplemental olive oil or nuts) with a supposedly “low-fat” diet (which was not low-fat due to poor adherence) in over 7000 people at high risk for heart disease. In short, the study intervention (in addition to medication) was to eat high levels of vegetables, fruits, nuts (almonds, hazelnuts and walnuts), legumes, fish, and olive oil.

The full dietary recommendations are listed in their appendix here: a) lots of olive oil (at least 4 tbsp if in the olive oil arm of the study), b) at least 2 daily servings of vegetables, c) at least 2 daily servings of fruits, d) at least 3 weekly servings of legumes, e) at least 3 weekly servings of fish, f) at least 1 weekly servings of nuts or seeds (at least an oz of nuts a day if in the nuts arm of the study), g) white meat only, h) olive oil-simmered tomato-onion-garlic sauce at least 2 times a week. Raw and unsalted nuts, eggs, fish, seafood, low-fat cheese, dark chocolate (with at least 50% cocoa) and whole grain cereals were encouraged. A switch to red wine as a primary source of alcohol was encouraged in people who normally consumed alcohol. Other sweets, pastries, red meat, fatty cheese, cream, butter, potato chips, and French fries were discouraged. Their suggested recipes are posted online, however in Spanish.

Turns out there was a benefit in reduced myocardial infarctions, strokes and deaths in both arms of the study group compared to the controls. So much so (a whopping 30% reduction) that they stopped the study earlier than anticipated due to a reduction in heart disease. It would be unethical to allow people to continue with the control diet when the intervention was so much better. Not that all heart disease was eliminated entirely, it was reduced. Most remarkably, the dietary changes improved outcomes in addition to their medications.

Sounds like a radical diet? Cut out the crap and eat the good food?

Sometimes I feel like most of the benefits from so-called diets, whether it be plant-based vegan, Paleo or the Mediterranean diet, are mostly from removing the processed foods and replacing them with wholesome whole foods. Start cooking your food at home. As both the oil and nut arms of the study improved outcomes, it is difficult to pinpoint the important parts of the diet.  That’s the hard part of nutrition research. Do you need fish (unlikely) or the omega 3 fatty acids? Do you need to drink red wine? Which fats are important? Interestingly enough, despite improved heart health, no one lost weight on this diet.

Following a plant-based whole foods approach is what makes most sense to me. As mentioned in the New York Times article, others support a no-oil vegan diet for reducing heart disease. Instead of oil, fat comes from nuts and avocados. I don’t plan on changing my focus (BEANS and GREENS!) but for some reason I seem to have a hankering for more Mediterranean-inspired meals recently. I may go find myself some olives, too.

Ever since I really enjoyed my Spanish Chickpeas and Spinach with Roasted Garlic, and munching on my very freezer-friendly Greek Stewed Swiss Chard with Tomatoes, Mint and Lima Beans, I have been on the look-out for more ways to cook down my greens in a skillet.

Enter this super easy Greek chickpea and spinach skillet with lemon and dill. It looks deceivingly simple. It does not deceive you: it is simple. It deceives you because it tastes a lot better than you might think. You can taste each component of the meal and the lemony-dill aspect complements the nutty chickpeas and silky spinach. The chickpeas ended up creamy, too, with the brief cooking in the pan…. and the spinach, well, its wilts away, allowing you to eat a lot more greens than you may have thought possible.

Any thoughts on the diet du jour? Any recommended Mediterranean recipes?

Greek Lemon-Dill Chickpeas with Spinach

Need more Mediterranean inspiration?

Fasoulia (Carrots and Green Beans Simmered in a Tomato Sauce)

Mediterranean Crustless Vegetable Chickpea Flour Quiche

Chickpeas Romesco

Lemon Mediterranean Lentil Salad

Warm Mediterranean Chickpea and Spinach Salad

Warm Chickpea and Artichoke Salad

Mediterranean Collard Wrap with Hummus, Artichoke Hearts and Sun-Dried Tomatoes

Spanish Lentil and Squash Stew with Roasted Garlic

Greek Baked Beans (Gigantes Plaki)

Moroccan Tagine of Lima Beans, Cherry Tomatoes and Black Olives

Greek Lemon and Quinoa Soup (Vegan Avgolemono)

Spanish Green Bean and Lima Bean Stew

Spanish Lentil and Mushroom Stew

Spanish Chickpea and Squash Stew with Pears (Olla Gitana)

Spanish Chickpea Salad with Capers and Roasted Red Peppers

Spanish Baked Eggs on a Red Pepper Ragout

This is my submission to this week’s Weekend Herb Blogging, hosted by Elena, and to this month‘s Herbs on Saturday.

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Ayurvedic Winter Vegetable Stew with Adzuki Beans

Posted in Mains (Vegetarian), Soups by Janet M on February 19, 2013

Ayurvedic Winter Vegetable Stew with Adzuki Beans

Oops, I pulled a Joanne.

I stockpiled my winter squashes, only to discover one going moldy. Booo…. so much for hoarding my squashes until the snow prevents me going grocery shopping. One buttercup squash down but a golden nugget squash that was still fine.

This looks like a kitchen sink soup, but I was actually following a recipe! (mostly)

I have become fascinated with Ayurvedic cuisine as of late. Mainly because the recipes tend to have an Indian slant that I quite enjoy. Not hard-core, authentic, spicy curries, but milder flavourful Indian-infused dishes. Ayurvedic cuisine balances the six tastes (six rasas), sweet, salty, sour, pungent, bitter and astringent. By determining your dosha, or your main energy as per Ayurvedic tradition, you can tailor your foods to match your constitution.

I will not pretend to know much about Ayurvedic cuisine, although I did figure out my doshas: bidoshic with a bit more pitta (fire/water) than vata (air/space). I connect better with pitta-reducing recipes, which shies from heat and spice (among other things). Recipes can be modified to better balance your dosha, and these are modifications that I do instinctively: reduce chiles, omit curry paste, etc. Although my love of quinoa must be from vata because pitta precludes it!

This is an Ayurvedic winter vegetable stew that balances vata and pitta and decreases kapha. I made it more pitta-friendly by omitting the green curry paste (miso-curry soup isn’t so scary) and ground pepper and made it more Janet-style by adding adzuki beans (good for both vata and pitta).  Ignoring all the dosha-stuff, I can assure you that this is a delicious stew. The main flavours are miso, ginger and dill dancing around winter vegetables like winter squash, Brussels sprouts and broccoli. Adding in the suggested green curry paste would probably make this an entirely different soup altogether, and would be more up Rob’s alley. I have yet to figure out his dosha but he definitely has less pitta!

Have you ever tried Ayurvedic cuisine? What is your dosha?

Ayurvedic Winter Vegetable Stew with Adzuki Beans

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

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Dillicious Yellow Tofu Scramble and Mini Arepas

Posted in Breakfasts, Favourites, Mains (Vegetarian), Sides by Janet M on February 14, 2013

Rob has leaked that tonight’s dinner will not only feature frozen bananas (for dessert, I presume), but also sweet potatoes and beans. I am very intrigued… I’ll have to wait until tonight to see what he has in store. ;0

Rob is the king of fresh, hot lunches. His specialty on the weekend and while on staycations. Helping me focus more on studying, he is cooking up more of my meals these days.

When he makes this dillicious tofu scramble, there is no way I can turn it down. Paired with freshly made arepas, we have a winning combo.

Yes, this tofu scramble has dill, along with zip from onion, garlic and tamari. The cheesiness comes from nutritional yeast and egginess from black salt. But, really, it isn’t trying to imitate scrambled eggs, although that is how we came up with the idea to add in chopped broccoli stems.

We discovered arepas while in Colombia. A corn-based pancake, it was typically made with cheese and stuffed with some sort of meat. While hiking to The Lost City, our chef extraordinare made some arepas sin queso (without cheese) for me one morning. They used a more elaborate, although simplistic method, for making the wider and flatter Colombian arepas with a tortilla press. Here, we have adopted a Venezuelan-style arepa as it is thicker and baked.

Yes, there is a secret ingredient in here. After love, of course (which is why I themed this post with V-Day, HA!). Another Rob’s Repeater Recipe, arepas are super simple to make once you have located masarepa flour. You need pre-cooked finely ground corn meal. We used PAN (found just steps away from Welcome Food Mart but I have seen it elsewhere, too, like No Frills and Walmart), which comes in both yellow and white varieties. Both colours are ok. To make arepas, corn flour is mixed with salt and water. You let it rest, then form into flattened balls. Pan-fry it in a non-stick skillet to create a brown crust (yes, it tasted better if you use a bit of oil) and then bake it to cook it all the way through. No kidding, these were better than what we had in Colombia. Soft like a corny mashed potato inside with a delicious crispy crust on the outside. One problem, though: the leftovers are not as good cold.

Rob made mini arepas as a side to the tofu scramble, but feel free to make them slightly larger and fill them with the scramble (it just isn’t as pretty).

Rob cooks. I photograph and eat. Oh, and study. I could get used to this.

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

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Raw Vegan Smoked Salmon and Scallion Cashew Cheese Cucumber Rolls (Aux Vivres Végé-Lox)

Posted in Appetizers by Janet M on January 6, 2013

I wasn’t going to join in…

But then I saw this article co-authored by one of my former classmates debunking Dr Oz. I may have done a little cheer and a happy dance. I couldn’t keep quiet. Please read it and tell me what you think.

It seems like the new year ushers in the applause for “healthy” fasts and diets. I condone a balanced diet but not starvation. I don’t believe in miracle foods. While I tried a sweetener-free challenge last month, I am back to eating fruits and chocolate. Fruits are filled with vitamins, anti-oxidants and fiber and too good to pass up.

I am certainly not doing a juice cleanse. I was gifted my grandmother’s juicer, but have only made juice a handful of times so far. I juice because I like the taste of fresh juice. Proponents of juice cleanses focus on the increased consumption of vegetables (more than one could eat in their raw form), lack of fibre and a way to detox your body and lose weight. If you are not one to eat vegetables and enjoy juice, then yes, this could be a way to consume more nutrients found in vegetables but it does not replace eating whole vegetables. If you are healthy, there is no evidence that your liver, kidney or stomach needs a rest to assist removal of toxins. The higher glycemic index of juice (without fibre) may actually cause one to gain weight.

There is evidence, though, that vegan diets (moreso than vegetarian diets) protect against cancer. A study in BMJ from earlier this summer suggests that low carb/high protein diets are associated with an increased risk of adverse cardiovascular events, mainly exacerbated by those consuming animal protein. I recently added a link to Vegan Health on my side bar which has a lot of good information about nutrition advice for vegans, including supplementation (gotta get the vitamin B12), especially if consuming a raw food diet.

In any case, for those of you with a leftover juice pulp otherwise destined for the compost, or those with an excess of carrots, or those who rave about Aux Vivres‘ raw smoked salmon, this dish is for you.

My last visit to Montreal had me visiting the vegan restaurant for a second time. I have recreated their delicious Macro Bowl with tempeh, greens and a miso-tahini sauce, but also wanted to recreate their raw smoked salmon, or végé-lox as they call it. Made with carrot pulp and seasoned with red onion, parsley, dulse and liquid smoke, it is a delicious spread combined with their tofu cream cheese and capers. I used shallots and dill and added capers directly into the spread for a different twist. Instead of tofu, I went all raw with a scallion cashew cheese rolled into a light cucumber roll.

If you want something more sweet for your carrot juice pulp, I highly recommend these raw carrot cupcakes. What is your take on juice fasts? On miracle weight-loss products?

Any favourite recipes for juice pulp?

This is my submission to this week’s Raw Foods Thursday.

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Kasha with Sauteed Mushrooms and Dill

Posted in Salads, Sides by Janet M on December 27, 2012

In a typical day, I try to eat a combination of vegetables, beans and whole grains. While steel cut oats are my typical breakfast, I will often add whole grains to some of my other meals.

There are many whole grains: brown rice, wheat berries, spelt berries, bulgur, oats, rye, barley, millet, kamut, and teff, oh my! Despite what the name may imply, buckwheat is in the same family as sorrel and rhubarb. It is not even a wheat. Buckwheat, quinoa (my favourite), amaranth and wild rice are considered pseudograins because they are seeds (not grains). They also happen to contain more protein than grains and are all gluten-free.

They all taste different. Not all of them will appeal to everyone.

Of all the grains/pseudograins, I think kasha gets the most haters. Kasha is simply toasted buckwheat, but seems to have an acquired taste.

When I first cooked it, I hated it too. I added too much water (1:3 ratio) and it became a literal soggy mess. It took me two years to try again. I tried a different strategy. Next, I baked it first, and cooked it in a 1:2 ratio which was 100x better. The cooked kernels were soft but some partially opened. When I included it in a multigrain oatmeal with quinoa, I liked it, too. So when Rob’s Mom offered me some kasha for breakfast, I didn’t hesitate. I hesitated when I saw what she was doing though. Instead of boiling kasha in water, she pulled out a funny-looking instant boil-in-a-bag Polish package. It made the most glorious kasha, though. Plump, yet firm, the kasha had a nice nutty flavour with a perfect texture. Rob’s mom gave us some to take home with us but when we stopped off at the Polish store on the way home, I found out it actually wasn’t any more expensive than when I buy it in bulk. I don’t know what that bag does, but it is magical.

When people say they don’t like an ingredient, I always think maybe they just haven’t met the right version yet. (I will even concede while I detest celery, you can get me to eat raw celery if you remove the strings and I will eat a soup with celery in the mirepoix; while I hate the flavour of coffee, I will eat something with mocha if it is a faint wisp within a chocolate dessert; and I like tarragon and fennel, when I don’t like licorice).

So, if you don’t think you like kasha, try this first. Amuse me. Then tell me what you think.

However, I will need to walk you through it… unless you know Polish. Without Rob, I knew I had to boil it for 15-20 minutes. Rob helped by telling me I had to salt the water and keep the pot covered as it simmered. After 15-20 minutes, you open the package and have lovely, fluffy kasha. Rinse in cold water before you open the package.

To flavour this dish, I adapted the recipe in Appetite for Reduction for Sauteed Kasha and Mushrooms with Dill, a pasta-less version of Kasha Varnishkes. The fluffy kasha is combined with sauteed mushrooms and onions. Lots of black pepper and dill make this dish flavourful, despite it looking so bland on paper.

The tricky part will be locating the boil-in-a-bag kasha. Go to your European grocer. For those in Toronto, you can find it at Euromax in Milton, Starsky’s in Mississauga and possibly Benna’s on Roncesvalles (I haven’t checked the latter myself). In Woodstock, you can buy it from this European Meat and Deli.

Does anyone have a way to make kasha taste like this without the package? Did I miss the cooking kasha 101 memo?

This is my submission to Deb for this week’s Souper Sundays and to this month’s Herbs on Saturday.

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