janet @ the taste space

Posts Tagged ‘garlic granules’

Jamaican Spiced Plantain and Tofu Skewers

In Mains (Vegetarian) on August 4, 2015 at 6:51 AM

Jamaican Spiced Plantain and Tofu Skewers

We finally branched out from our standard veggie burger and grilled vegetable routine.

A delicious routine but still a new routine.

Except, I still grilled some vegetables. They were on a skewer, though.. which makes it somewhat different, right? In this case, they were smothered in a jerk-inspired (but not too spicy) spice rub. I also slathered it on top of some extra-firm tofu.

Jamaican Spiced Plantain and Tofu Skewers

I used sweet red peppers and a sweet plantain which contrasted with the spice rub incredibly well along with some zucchini, because zucchini grills so very well. In fact, I dare say the plantain was the highlight of the meal. I picked a very black plantain and figured I had nothing to lose, as I wasn’t sure how it would grill, but it was wonderfully sweet and smoky. The only problem? I cut the pieces a bit too small and they were more fragile than the other vegetables. I think Rob lost a few while grilling. I suspect fresh pineapple would be a fabulous substitute for the plantain.

I served this to guests and they raved about it. I hope you like it, too.

Enjoy!

Jamaican Spiced Plantain and Tofu Skewers

Other Jamaican Jerk inspired recipes shared previously:

Caribbean Soy Curled Sloppy Joes with Creamed Spinach

Cocoa jerk tofu tacos

Jamaican jerk and plantain soup

Jamaican Jerk tempeh wraps

I am sharing this with Meat Free MondaysNo Waste Challenge and Vegetable Palette for reds.

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Simple Lentil Chilaquiles

In Breakfasts, Mains (Vegetarian) on January 3, 2015 at 8:17 AM

Chilaquiles

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

Chilaquiles

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

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

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

Chilaquiles

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

PS. I am sharing this with Credit Crunch Munch. Read the rest of this entry »

Vegan Deviled “Eggs” & Cookbook Giveaway

In Appetizers, Book Review on March 27, 2014 at 6:35 AM

Vegan Deviled "Eggs"

Onwards with the 30 vegetable challenge. Instead of using an abundance of vegetables in a single dish, I am focusing on possibly the most popular vegetable. A vegetable that I rarely eat at that: the humble white potato.

White potato has its critics.  A high glycemic starchy vegetable that is typically consumed deep-fried or slathered in oil. I actually don’t like the taste of white potatoes, either, preferring its colourful cousin, the sweet potato. In any case, not all white potatoes are created equal and it was most apparent while we travelled in Colombia and enjoyed their local favourite: papas criollas. A small, creamy potato, perfect to eat after a simple boil, although it was also common spotted after a toss in an oiled skillet. Other small potatoes can be reasonable substitutes. I spotted these at our favourite (Mexican-flavoured) farmer’s market and brought them home to make a vegan twist on devilled eggs.

Vegan Deviled "Eggs"

No eggs, no problem. The creamy potatoes are a fun twist for the cooked egg white base and a creamy mustard-hummus filling with a touch of black salt is very reminiscent of the real deal. Sprinkled with a touch of smoke paprika and you have an easy, pretty appetizer. If you have some mad piping skills, you could make this even more fancy.

Vegan Deviled "Eggs"

This recipe is from the latest in the Happy Herbivore cookbook series, Happy Herbivore Light & Lean. For some reason, I have never really warmed up to Lindsay’s earlier cookbooks but this one was different. First of all the photos are gorgeous. Secondly, the recipes appeal to me more.

Her recipes, even if from previous cookbooks, have been lightened up and spruced up with bolder flavours. She has a bigger emphasis on vegetables and less reliance on ketchup and mayonnaise. More complete meals, instead of sides. All her recipes are oil-free and low-fat which I don’t necessarily advocate but did not mind trying out temporarily. Her recipes prove you do not need oil to make food flavourful but I like a bit more fat for satiety. Even if for no other reason, yes, you need some fat to absorb fat-soluble vitamins A, D, E and K.

The third part of the book includes an introduction to basic strength exercises. She includes good photographs and descriptions of each move with modifications for beginners and those who want a challenge. I like that she included another aspect of healthy lifestyles, beyond nutritious food.

Vegan Deviled "Eggs"

First and foremost, I enjoy sharing delicious food and this cookbook delivers. These deviled eggs are only one recipe but I also recommend the garden vegetable chili, cheater pad thai noodle bowl, breakfast tacos and scrambled tofu.

Thankfully, the publisher allowed me to share the recipe (with one of the gorgeous food photos by Jackie Sobon from Vegan Yack Attack, too) AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think about no-oil meals. The winner will be selected at random on April 7, 2014. Good luck!

Happy Herbivore Vegan Devilled Eggs

Recipes from Happy Herbivore Light & Lean elsewhere:

Thai Crunch Salad
Caribbean Bowl
Meatloaf Bites
Chocolate Chip Cookies
Pumpkin Pancakes
Blueberry Yogurt Muffins
Breakfast Tacos
Lentil Joes (with a video)
Spinach Love Wrap
Soba Peanut Noodles
Deviled “Eggs”
Microwave Peach Cobbler

PS. This is my submission to this month’s Anyone Can Cook Fabulous Vegetarian Food.

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