the taste space

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

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space 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 @ the taste space 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 @ the taste space 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 @ the taste space 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 @ the taste space 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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Dolmas (Middle Eastern Stuffed Grape Leaves)

Posted in Favourites, Mains (Vegetarian), Sides by janet @ the taste space on December 18, 2012

Easy Dolmas

One of the things I am enjoying about this sweetener-free challenge is determining how much sweetener I truly need.  Furthermore, I feel less bloated, which is really keeping me motivated to stick with the challenge this long. I love throwing fruit into my savoury dishes, but I know not everyone rolls with me.

Earlier this fall, I made Cherry Collard Dolmas. A little bit more non-traditional because I was lazy and used larger collard leaves but also because sweet cherries were used to complement the savoury spice mix of cinnamon, allspice, mint and dill. Currants and pistachios were also mixed in there for good measure. Brown rice and white beans were used to amp up its nutritional profile. Yes, these were very good.

RHIW Dolmas

This time, I consulted with Tess for a simpler version. Brown rice and chickpeas are the base with fresh tomatoes, dill and fresh lemon juice, wrapped in a salty grape leaf. Seemingly humble ingredients, combined into power rolls, you have a winning snack. I liked them both before I cooked them (the lemon juice was a strong, fresh flavour) but they mellowed out nicely after a 20-minute steam.

I don’t know about you, but there is something so awesome about little nibbly snacks. Finger foods are fun. Serve as an appetizer, a snack, or eat a bunch as a meal. I served mine with a simple tahini dip which contrasted the lemony flavours nicely. A thinned out hummus dressing could work, too.

RHIW Dolmas

There is only one problem with finger foods.  That means I have to assemble a whole bunch of teeny rolls! Trust me, it is worth it. However, if it is a weeknight and you just want to eat pronto, throw it into a larger collard leaf instead.

RHIW Dolmas

This is my submission to this month‘s Herbs on Saturdays, and to this month’s Bookmarked Recipes.

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Caramelized Fennel and Quinoa Salad with Cilantro and Dill

Posted in Favourites, Mains (Vegetarian), Salads by janet @ the taste space on November 22, 2012

With all the recent sweets, it was probably no shock that I’d jump on the chance to try a sweetener-free challenge. Early in the summer I tried to reduce my fruit consumption, to no avail, as local berries arrived and continued to excite me throughout the summer. In the fall, came the figs and apples. Now we have pomegranates, too.

Thankfully, veggies are exciting me these days, too. Squashes galore.  Garden fresh green beans and kale. My current infatuation is with fennel.

This time, I tried caramelizing it like I do with onions. A long slow braise to express all the natural sugars while taming the boldness of the anise. Silky and sweet, I really enjoyed  fennel this way. I sprinkled it with cumin and lemon juice for a second level of flavour. Then, it is tossed with quinoa in a punchy salad spiked with cilantro and dill with chunks of lemon. The Aleppo chiles added a nice wave of heat contrasting the sweet fennel. While caramelizing the massive amount of fennel, you may wonder how everything will fit into the salad, but trust me. It wilts a bit and I loved that this was a fennel heavy quinoa salad, instead of a quinoa heavy salad. Tossed overtop baby spinach, it was delicious . Two guesses as to where I got this recipe.  With such focus on each ingredient, you might guess Denis Cotter, but no, it was from another great, Ottolenghi. It was reminiscent, but better, than his barley and pomegranate salad I made last year.

The original salad also calls for pomegranate arils, which I added for one serving, just as I started my sweetener-free challenge. It elevated the salad to a whole other dimension. I wonder if it was because I knew it was the last fruit I’d be having until the new year. ;)

Have you ever tried a sweetener-free challenge? Do you think I am nuts for trying it? ;)

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

Flageolet Bean Salad with Roasted Tomatoes and Leeks

Posted in Favourites, Mains (Vegetarian), Salads, Sides by janet @ the taste space on October 23, 2012

Hold up. The squashes have been stored but I have not forgotten about the lovely end of summer vegetables.

Thankfully, the frost is still at bay and I continue to harvest green beans. My greens (kale and collards) will only improve after a frost, so I am letting them continue to grow before I harvest them. Rob is planning a kale chip-a-thon once we do a mass harvest. The dehydrator will be baking up a storm!

I didn’t grow tomatoes this year and my dill died, but my aunt and Rob’s parents had much better success than me. Last weekend, they graciously shared with me some of the garden bounty: fresh, ripe (local and organic!) tomatoes and dill. This was my salad the following week and I was happy as a peach.

It is such a simple salad, but capitalizes on summer’s fresh bounty. You could even whip this one out in the middle of winter with green-house tomatoes and nobody would be the wiser. Roasting the tomatoes, leeks and garlic makes a delicious base for this salad. Coated in a touch of coconut oil, it permeates into the juicy tomatoes and silky leeks. I combined them with flageolet beans, perfect for salads with their creamy texture yet firm shape. No need for a dressing, the vegetable juices embrace the beans. Dust with dill, if you wish, for a delicious twist. Divine as a warm salad from the oven, this was just as nice as a cold salad as leftovers.  I served my bean salad overtop salad greens.

Flageolet beans are one of my favourite beans and I held onto the last of my batch until this salad. I also recommend using them in this warm bean salad with leeks in a mustard dressing as well as this warm bean and carrot salad with dill. With less time in the kitchen, I may try Gena’s recipe next time I get some leeks. Don’t have flageolet beans? Try this with any small white bean, including white kidney beans.

Flageolet Bean Salad with Roasted Tomatoes and Leeks

This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Herb Blogging, hosted by Cristina, and to this month’s Bookmarked Recipes.

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Kasha Salad with Roasted Beets and Green Beans in a Lemon-Dill Vinaigrette

Posted in Mains (Vegetarian), Salads by janet @ the taste space on September 14, 2012

This weekend boasts both the Polish Festival and the Ukrainian festival.

For those keeping score. Rob = Polish. Me = Ukrainian and German.

As a bonus, both sets of our parents will be coming to Toronto to check out the festivals. I mean, they are coming to see us.

How will we manage? Which one to attend? They are reasonably close to each other, so we’ll likely hit up both festivals. The question is who will win the pierogi contest? OK, forget pierogi, I am more interested in kasha these days.

Nothing says more Eastern European than beets and dill, especially with kasha!

Kasha is buckwheat that has been hulled and roasted. As such, it is a darker brown than raw buckwheat. Kasha can be tricky to cook as it can absorb lots of water and turn into mush. Here, I opted to toast it in the oven first, and then cooked it in a 1:2 ratio with water. While the kernels still seemed to explode slightly, they reminded me of coarse bulgur in this salad.

Kasha has a slightly nuttier, stronger flavour but pairs well with beets and dill. I combined some garden-fresh green beans and roasted beets with a lemony dill vinaigrette for a bright early fall salad. Or late summer salad?

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

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Cherry Collard Dolmas (Turkish Collard Leaves Stuffed with Rice, Beans and Fresh Cherries -Visneli Yaprak Sarma)

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on September 12, 2012

This has been the summer of cherries.

Local cherries arrived early, so by the beginning of July I had already made Almost Raw Chocolate Banana Crepes with Almond-Coconut Cream and Cherries, then balsamic cherries migrated onto a sandwich with rosemary cashew cheese and arugula, and I pickled a bunch in a five-spice spiked vinegar. I kept on thinking cherry season was over, but they continued to be on sale late into the summer. How can you say no to cherries at 99c/lb?

So, yes, I have yet another cherry recipe.

Earlier this summer, we thought I might have been able to join Rob in New York for a mini-vacation. We researched where we wanted to stay (airBnB!), what we would do (opera!) and what we would eat (Pure Food & Wine!). My favourite raw resto to date, it would have been a nice treat. I even scoured their menu to see what I wanted to order. I found it:

Cauliflower Cous Cous with Sour Cherry Dolmas with pistachio, almond, dried fruits, mint, Moroccan tomato jus

Sounds heavenly, no?

Turns out that when we went to book my airline tickets, we were not able to get the flights we wanted. So for the long weekend, Rob went to New York for work, and I stayed at home.

With a bit of extra time on my hands, I decided to tackle my own cherry dolmas. In retrospect, a raw version would likely have been quicker, but I opted for a more traditional cooked dolma.  As traditional as cherry dolmas can be. When I visited Turkey, I was not wowed by dolmas. They were not on my radar. However, traditional dolma recipes typically include savoury spices like cinnamon and allspice, so I was sold. Instead of pine nuts, I used pistachios. Instead of traditional raisins, I used a touch of currants.  The majority of the sweetness comes from the cherries.

Instead of a rice-based dish, I beefed it up by including white beans. Doing so made me have a lot more filling than I had initially bargained for, so I scrapped the grape leaves and plucked collards from my garden instead. With a cooked filling, a cooked collard seemed  more appropriate, instead of my typical raw collard wraps. Pre-steaming the collard leaves made them much easier to wrap the filling and keep their shape.

The dolmas are simmered in a cherry-infused broth to complete the cooking of the rice. If you cooked your rice all the way through the first time, I think you could save yourself the final cooking step. It was a pretty labour intensive recipe but at least I didn’t have to wrap 100s of dolmas in tiny grape leaves. ;)

In any case, these were so flavourful, they were definitely worth the effort. The rice filling alone was delicious, so if you just want to make that, I understand. :)

I made the cranberry-lemon-tahini dip for the dolmas but I didn’t find it needed a dip. In fact, the sweet on sweet clashed. If you want something to serve it with, a plain yogurt would be nice.

With all my cherry fodder this summer, Rob came back with a surprise present for me from New York: a cherry pitter!

This is my submission to this month’s Herbs on Saturday, to this week’s Weekend Wellness and to Simple and In Season.

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Greek Stewed Swiss Chard With Tomatoes, Mint and Lima Beans

Posted in Mains (Vegetarian) by janet @ the taste space on July 25, 2012

If you can’t tell, I am all about the greens. Any kind of vegetable, bring it on [except celery]. I still buy leafy greens even if my garden is growing kale and collards. Especially when they are 2 HUGE bunches for $1. When I mean huge, I decided to do the weight test. Each bunch clocked in at 2 lbs. That’s the equivalent of 4 bunches for $1. Booyah! Surprise sales. That’s when I get in trouble. What the heck to do with all the greens?

I now have the perfect solution. You have to cook them down into creamy silkiness. This way the greens wilt down and you can munch through a bunch in no time. My Green Soup with Ginger with both Swiss chard and spinach almost called me back, but I decided to try a dish with more sustenance. Last time, I added quinoa to the Coconut-Braised Collards and this time, I continued with the Greek theme and added Christmas Lima beans (any large white bean would work) to my stewed greens.  The gentle, slow simmer allows the tomatoes to cook down, conferring sweetness and creaminess, while the paprika, mint and dill infuse an extra flavour dimension. This is how you eat your greens, my friends. Lots of them. :)

(If only I could do the same thing with lettuce!)

This is being submitted to this week’s Weekend Herb Blogging, hosted by Marta, and to this week’s Weekend Wellness.

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Garlic-Roasted Chickpeas in a Creamy Lemon-Dill Dressing

Posted in Mains (Vegetarian) by janet @ the taste space on June 20, 2012

I like to think of myself as a self-taught cook. Although, technically, I took the introductory course in George Brown College’s Culinary Arts Program a few years ago. Exploring new vegan meals through cookbooks and blogs has been the real way that I have learned so much about cooking and my kitchen. I continue to share my recipes, hoping to share the little tips and wisdom that I have picked up on the way.

While I am fairly adept in the kitchen, the garden still remains a mystery to me. Sun, shade, companion plants, pests and bugs, oh my! Then there’s the proper way to grow them, how to feed them water and other nutrients… and finally how to properly harvest. It feels like there are so many things to learn about even after picking out the so-called “easy” plants I want in my garden.

Last year we had our first garden and not everything was successful. This year, in a new home, a new garden, we decided to keep things simpler: potted herbs, beans, zucchini and kale in the garden with more kale and collards interspersed amongst the garden. Then there’s the impulse buy of kabocha squash. Four tiny plants have morphed into GIGANTIC plants, seemingly overnight (hey, we were in Colombia). After a month, my plants are at least 5 feet long, with numerous flowers. Upon further reading, I am kind of regretting the purchase. Most people recommend covering the plants to keep away the pests. They suggest opening the covers for only 2 hours so that the blossoms can be pollinated, it must be pretty bad. Furthermore, did you know that squashes need to be dried while on the vine? Kabocha squashes, in particular, need to be stored initially at a high temperature and then again at a cool temperature for long-term storage? Sounds like these crazy vines are staying here all summer, oh my!

Another mystery to me is that I cannot seem to grow dill. Dill weed. It is supposed to be so prolific many consider it a weed. Both this year and last, my seeds did not sprout. This year, I also bought some seedlings. After returning from Colombia, they disappeared. I am guessing they died. I know they don’t like to be transplanted, but I was hopeful. Oh dear.

My other herbs are doing well, so I will have to rely on the grocer (and friends!) for my dill fix.

Have an abundance of dill? Or just a lover of dill? Definitely try these garlic-roasted chickpeas with a creamy lemon-dill dressing. It had been a while since I’ve had pan-roasted chickpeas, which were a favourite of mine 2 years ago, so I decided to break them out with this creamy lemon-dill dressing from Angela. She used it with tofu but the garlicky chickpeas worked well, too. This was glorious fresh from the pan, but due to the creamy nature of the dressing, it was absorbed by the chickpeas as leftovers and became a bit dry. If you think you might be going the leftover route, consider only adding the dressing just prior to serving.

Anyone have tips for growing dill weed? Should I try again?

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

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Greek Lemon and Quinoa Soup (Vegan Avgolemono)

Posted in Mains (Vegetarian), Soups by janet @ the taste space on June 13, 2012

In much the same way as there is an art to using up the last of your fresh produce before you head away for vacation, I think there is an art to keeping a kitchen well-stocked for your return from vacation. While I have a few go-to recipes from pantry staples alone, and freezer meals help, when I come home from vacation, I am usually craving something fresh. I want the greens.

While I hate asking for rides, at the airport, it is nice to be picked up by a familiar face. I still remember returning from Japan to friendly faces and in addition to a quick ride home, they also had a few things to get me through to my first grocery run. At that time in my pre-vegan days, it was eggs, bagels, fruit and some leftover soup. With an empty fridge, it was a glorious gesture.

While Rob and I are good at taking transit to the airport, this meant we didn’t have any room to stop for groceries with all our luggage on the subway. In any case, while we came home to an empty fridge, it wasn’t so empty after all.

Granted, we were only gone for two weeks, so we still had a few grapefruits and apples for my usual breakfast routine. Onions and carrots in the crisper keep well, too. Cabbage, too. Thankfully garlic lasts, as do other citrus like lemons and limes. When in season, winter squashes can be stored outside the fridge. Frozen staples also work well: spinach, vegetables and herbs. I also keep my cooked beans in the freezer.

I always tell myself I will stop coming back from vacations on Sundays, only to be back at work on Monday, but we never learn. Returning from vacation means I also need to find quick-cooking meals that I can make after work, amongst unpacking, laundry and all that jazz from the vacation wrap-up.

Scrap the brown rice. It can take a long time to cook. Instead, I bastardized Gena’s Greek Lemon Soup (Avgolemono) by substituting quinoa. It takes half the time to cook, making a quick and tasty soup. Bright and fresh from the lemon , creamy from the tahini with depth of flavour from the miso, dill and nutritional yeast. Considering traditional avgolemono is made with eggs, the quinoa bastardization seems quite tame.. and quite the fanciful adaptation from the original. Regardless, this is a filling and delicious soup. Enjoy!

Greek Lemon and Quinoa Soup (Vegan Avgolemono)

This is my submission to this month’s Bookmarked Recipes, to this week’s Virtual Vegan Linky Potluck, and to Ricki’s Weekend Wellness.

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Pomegranate, Snap Pea and Barley Salad with Dill and Allspice

Posted in Salads by janet @ the taste space on February 29, 2012


If you thought roasted celeriac, lentils, hazelnuts and mint were an odd combination for a salad… a delicious salad, at that… what about this one?

With a such crazy combination of ingredients in this barley salad – pomegranate, dill, allspice – I’ll give you one guess as to where this recipe came from. Not to throw you off, I added the snap peas.

Your one guess….. Ottolenghi? You’d be right!

Ottolenghi has this way of mixing flavours in the most unusual combinations. I often wonder what kind of mania is happening in his head. Flight of ideas? At least the recipes are tested before they hit the press, though. Right? Right?

This is an unusual salad, which Ottolenghi wrote in Plenty (recipe posted here). It is a nice wholesome salad, with an extra dimension from the allspice and dill.  Ottolenghi advises to cook the barley in plenty of water, but I find this creates a more mushy consistency. Instead I prefer to boil it with a 2:1 ratio of vegetable broth. I also prefer to toast my barley to accentuate its nuttiness. My other adaptations were to decrease the dressing and scrap the parsley altogether. The salad is overflowing with pomegranate arils which offers a sweet crunch, countered by the nutty barley, and accentuated by the earthy allspice and bright dill. The sugar snap peas also add a nice sweet crunch and we can always use more veggies. :)


While I like to rotate my grains, I am particularly fond of quinoa and eager to try my hand at Kate’s version of this recipe with quinoa and balsamic vinegar.

This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness and to this month’s Simple and In Season.

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Pickle Soup

Posted in Favourites, Mains (Vegetarian), Soups by janet @ the taste space on February 13, 2012

You’d think something was up. While I have long given up cheesy bliss, meat-laden meals and sweet desserts*, I have been having a lot of random food cravings. Cabbage. Tahini. And now pickles. When I told Rob I drank the pickle juice after I ate the last pickle, he was concerned. That’s what pregnant people do! No worries on that front. :P But what’s up with the cravings?

*Full disclosure: December was filled with chocolate cravings (gosh, those cookies were so good!). I also learned that Clif and Luna bars are deadly addictive. They may be vegan, but they are junk. I have been cut-off.

In any case, I don’t feel that guilty obliging my pickle cravings. Yes, they can be a bit salty, but they can be so satisfying with their crunch and vinegary bite.

After eating more than a few unadorned, I decided to branch out and make Pickle Soup that I had bookmarked from Love Soup eons ago.

Truly, pickle soup is a misnomer. Yes, there are pickles in it but it is not a dominant flavour. Just like vinegar and lemon juice are added to enhance the balance of a soup’s flavour, pickles do the exact same thing here. They add that salty and acidic touch.

So if this isn’t a pickle soup, it is a soup filled to the brim with veggies! It has an Eastern European flavour profile with dill and cabbage but it also has a hint of thyme. The veggies are bountiful, making this a huge pot of soup – leek, delicate oyster mushrooms, celeriac, carrot, turnip, Swiss chard, cabbage, red bell pepper – as well as barley.

While the flavours don’t scream out in any sense, they mingle well together. The pickles add that extra dimension that makes you think about the soup. Use dill pickles, Polish if possible, for the nice tang. Even pickle haters could enjoy the soup since the pickles are hidden amongst the plentiful veggies.

Even though I added in even more veggies than the original recipe, substituting a few ingredients as well (celeriac, baby!), I didn’t tire of this soup.  I usually shun recipes that feed 8 people, but not this time. I relished in it. Sometimes I ate this soup twice a day!

Thankfully I think my pickle cravings subsided after a round of the soup.

What have you been craving recently?

Pickle Soup

This is my submission to this week’s Healthy Vegan Friday, to Deb for this week’s Souper Sundays, to this week’s Wellness Weekend, to this month’s Bookmarked Recipes and to this month’s No Croutons Required featuring fresh herbs.

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