the taste space

Moosewood Summer Vegetable Curry

Posted in Mains (Vegetarian) by janet @ the taste space on March 17, 2015

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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Sweet Potato and Broccoli Bowl with a Miso-Sesame Sauce

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on March 15, 2015

Sweet Potato and Broccoli Bowl with a Miso-Sesame Sauce

Love does not consist of gazing at each other, but in looking outward together in the same direction.
~Antoine de Saint-Exupery

Even when you think everything is ready to go for the wedding, little things keep popping up. Rob needs to buy a belt, maybe I should get my nails done before we leave, we should pick some readings for the ceremony, we each need to write our vows. So while I have been silent on the blog, life has been anything but.

Rob and I want a short and sweet ceremony. We didn’t even discuss readings until I my inspiration for my vows was from some absolutely fabulous quotes. I kind of want to tell you all about our choices (I am that excited about them) but I don’t want to ruin the surprise for my guests who also read my blog. So, you will have to wait (sorry for the tease). If you want some vegan wedding porn, this one looked super cute (eco friendly on a farm!).

Sweet Potato and Broccoli Bowl with a Miso-Sesame Sauce

Otherwise, as we try to eat the remainder of our perishables before we leave, this is a perfect way to chow down. I consider these as almost non-recipes since it is basically roasted vegetables, beans, rice and a sauce. Here I returned to our staples, sweet potatoes, broccoli, chickpeas and brown rice. We love steamed broccoli but since I was roasting the sweet potatoes, in went the broccoli as well. The sauce is a lovely pantry-friendly creation (ignoring the ginger and garlic) with a heavy dose of miso and toasted sesame oil with a tahini base (although certainly not overpowering). Humble or not, this is a great meal to have on hand.

Miso and/or tahini dishes shared here previously:

Buddha Veggie Bowl with Ginger-Miso-Lime Dressing

Braised Tempeh and Green Beans in a Sesame Sauce

Macro Veggie and Tempeh Bowl with Miso Tahini Sauce

Simple Sesame-Miso Soba Noodles with Kale & Red Pepper

Wild Rice and Edamame Salad with a Lemon-Miso Dressing

Yam, Zucchini and Chickpea Salad

Sweet Potato and Broccoli Bowl with a Miso-Sesame Sauce

I am sharing this with Bookmarked Recipes.

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Tofu and Kale Bowl with a Curried Peanut Sauce

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on March 10, 2015

Tofu and Kale Bowl with a Curried Peanut Sauce

You guys are too kind. Based on the responses from my last post (and my post earlier this year about non-recipes), here’s to sharing some of my simpler eats. I will share my blog sabbatical during my honeymoon and hopefully come back rejuvenated. This is actually an easy recipe to share and I could not wait to share it with you.

I have made this two weeks in a row. Its first debut was when my parents came down last weekend and I threw it together for a late Sunday meal. Everyone devoured it, returning for seconds soon after polishing off their first bowl. After one bite, my Mom declared she loved it and proclaimed I could serve it for her anytime. Big win! YEAH!

Tofu and Kale Bowl with a Curried Peanut Sauce

 

While there have been glimmers of sun before and after work, I decided to continue to deliciousness into this week. It is rather a humble bowl of vegan goodness (brown rice, pan-fried tofu and kale) but the star of the bowl is the glorious peanut sauce. Sweet, spicy and saucy with a hint of curry powder. Mix it all up for a delicious meal.

Our veg staple in the fridge is broccoli and our protein of choice are chickpeas, which I contemplated for my second iteration. Worried it would be a tad repetitive (broccoli + chickpeas + peanut sauce is a common occurrence on this blog), I stuck with kale and tofu. To be honest, I don’t think I have ever made simple steamed kale and I was surprised how sweet it was. It was also ridiculously easy to make, so I definitely consider this meal a kitchen success.

What is your go-to simple meal?

Peanut sauces and dressings spotted here previously:

Broccoli and Pineapple Udon Bowl with Pineapple-Peanut Sauce

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso-Sesame Sauce

Chickpea and Broccoli Quinoa Bowl with a Peanut-Miso Sauce

Mango and Snap Pea Noodle Salad with a Tangy Peanut Dressing

Noodles, Baby Bok Choy, Broccoli and Red Pepper with a Coconut-Peanut Sauce

Spicy Peanut Udon Noodles with Tofu and Broccoli

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

Tess’ Ultimate Peanut Sauce

Tofu and Kale Bowl with a Curried Peanut Sauce

I am sharing this with My Legume Love Affair, Bookmarked Recipes and ExtraVeg. (more…)

Sesame-Sriracha Roasted Vegetable Chickpea Bowl

Posted in Mains (Vegetarian), Sides by janet @ the taste space on March 3, 2015

Sesame-Sriracha Roasted Vegetable Chickpea Bowl

I have been lucky to be able to cook from so many fabulous cookbooks. I always try to share my favourite recipe for you to try as well, but sometimes there are so many good recipes. This dish was simplified, slightly from the Buddha Parcels in Keep It Vegan (as reviewed originally here).

Instead of making parcels (cute but not too practical), I put all the vegetables in a big glass tray and roasted them with a sheet of aluminum foil overtop. The sauce from toasted sesame oil and sriracha was spot on perfect, and I wonder whether the vinegar was the best part. Not that I tasted it, but it was a lovely marinade.

Sesame-Sriracha Roasted Vegetable Chickpea Bowl

I used sweet potatoes and sweet red bell peppers and it complemented the spicy sauce. Because of the lid, the kale gets steamed from the juicy vegetables. Not that kale chips would be bad, because I think they were fabulous on this roasted vegetable and kale chip pizza.

There is a nice (albeit small) side of cardamom-lemon infused rice in the cookbook, but I ended up tossing the vegetables with chickpeas and brown rice. Enjoy it with your favourite protein.

Sesame-Sriracha Roasted Vegetable Chickpea Bowl

I am sharing this with Shaheen’s Eat Your Greens.

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Curried Tomato Spaghetti Squash & Chickpeas

Posted in Mains (Vegetarian) by janet @ the taste space on February 26, 2015

Curried Tomato Spaghetti Squash & Chickpeas

Oddly enough, these last few months have been the hardest for me to blog. My new normal is scrambling the night before to cobble together a post. The recipes and photos are ready to go but I just don’t know what to say.

It isn’t that I am getting bored with my eats (I am most certainly not) but they are certainly fitting a similar theme each week. What can I say? I know what I like and I like to eat it.

Curried Tomato Spaghetti Squash & Chickpeas

Here, I took Gabby’s recipe which took an Indian-spiced tomato sauce with some (leftover, in my case) roasted spaghetti squash and cooked chickpeas. It did not disappoint in the slightest. Something a bit different than my bean-centric curries, loaded with strands of spaghetti squash. Totally a winner.

What are your oft-repeated meals?

Curried Tomato Spaghetti Squash & Chickpeas

I am sharing this with Bookmarked Recipes.

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Asian Veggie Noodle Bowl with a Miso-Ginger Sauce

Posted in Mains (Vegetarian) by janet @ the taste space on February 24, 2015

Asian Veggies and Noodles in a Miso-Ginger Sauce

As I told you earlier, this weekend Rob and I completed the pool portion of our PADI scuba certification. Amidst Toronto’s cold, donning bathing suits in an 86F pool (and all the scuba gear) was a pleasant adventure, as we each described our plans for wanting to learn how to scuba dive. Some of the participants were going to head to Grenada for an ecological mission, others to Indonesia and Thailand but the majority, like us, were preparing for Caribbean destinations in a few short weeks.

The interesting thing about PADI certification, is that while yes, you learn how to scuba dive, the majority of the training is how to work your way through different challenges and how not to inflict harm on yourself. Lung overexpansion injuries, decompression syndrome, and contaminated air, it was actually kind of neat and definitely not anything we learned in medical school. If anything, Rob and I will probably be very happy spending more time in shallow waters than using more air in deeper depths. But we’ll see what it is like when we get there.

If you are at all interested in water ecology and environments, I highly recommend this excellent article all about jellyfish. Fascinating look at how they are taking over the waters.

However, I am willing to bet you are here for some good food. This is a basically a noodle topped with stir-fried veggies (broccoli, mushrooms, and even some edamame) and fried tofu then doused in a miso-ginger sauce. I used kelp noodles here but soba would work equally well.  I also think this would work great with a quinoa or brown rice base, too, but it is nice to mix things up. Enjoy!

How are you keeping warm during this blast of cold? My thoughts are still with those digging out in Atlantic Canada (see the impressive photos here).
Asian Veggies and Noodles in a Miso-Ginger Sauce

This is my submission to this month’s Pasta Please.

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Cocoa Jerk Tofu Tacos + Cookbook Giveaway

Posted in Book Review, Mains (Vegetarian) by janet @ the taste space on February 14, 2015

Cocoa Jerk Tofu Tacos + Cookbook Giveaway

Happy Valentine’s Day!

While the blogosphere blows up with desserts, here is a fun way to add even more chocolate to your meals. Cocoa jerk tofu tacos. No stranger to brightly flavoured jerk foods (e.g. Jamaican Jerk Plantain Soup and the ever classic Jamaican Jerk Tempeh Wraps), I have never seen it with the addition of chocolate.

The recipe is courtesy of Superfoods for Life, Cocoa which is a vegan cookbook devoted to adding more chocolate to your meals. The book explains the health benefits of chocolate and shows you ways to incorporate it into your breakfast, lunch and dinner, including desserts (obviously). Sweet and savoury.

This has been my favourite recipe so far, and I probably would not have tried it had Sayward not raved about it. The perfect balance of tangy, spicy (not too spicy) with flavourful spices (allspice, oregano, cinnamon) and the raw cocoa powder merely lent a deeper flavour. This did not taste like chocolate. It was also really simple to put together, with a quick marinade mixed in a baking dish which was then baked altogether. I served it as tacos with a spoonful of mashed avocado but Matt also recommends eating it with a side of rice, beans and/or plantains. Rob doesn’t like onions too much, so if you are like him, reduce or replace the onions with more bell peppers.

Cocoa Jerk Tofu Tacos + Cookbook Giveaway

It took me awhile to review this cookbook because I quickly realized it is hard to eat chocolate so often. Even with the savoury meals, sometimes I got tired with my leftovers prematurely so I had to space them out. I will also admit was not that adventurous to try all of Matt’s suggestions yet (bana ghanoush with cocoa powder, cocoa coleslaw, choco-spinach lasagna). However, it just goes to show you how novel some of these recipes truly are.

Cocoa Jerk Tofu Tacos + Cookbook Giveaway

I wish the cookbook was organized more intuitively for finding the recipes, but I cannot determine the method to their madness. I think they are organized based on health benefits (ie, preventing stroke, diabetes, etc). The chapters are labelled as such: Heart-Healthy Cacao: Little Bean, Lots of Benefits and Cacao on the Brain: From Stroke Prevention to Cognitive Function.

Here is a sample of the recipes shared elsewhere:

Aztec-Style Chocolate Drink (Two Ways)

Chocolate-Cocoa Za’atar Pesto Balls

Cocoa Mango Lassi

Coconut Shortbread-Double Brownie Delight

Raw Chocolate Carrot Cake

Rich Chocolaty Vegetable Tarts

Tamarind Chocolate Chili

Cocoa Jerk Tofu Tacos + Cookbook Giveaway

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite unusual way to enjoy chocolate. The winner will be selected at random on February 22, 2015. Good luck!

PS. I am sharing this with Vegetable Palette.

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Yellow Split Chickpeas with Spinach (Chana Dal Sat-Bhaji)

Posted in Mains (Vegetarian) by janet @ the taste space on February 7, 2015

Yellow Split Chickpeas with Spinach (Chana Dal Sat-Bhaji)

(Continuing with making a curry each week, although not necessarily blogging about them each week, ha!)

If you are looking for recipes with a pressure cooker, other than JL’s new book, I recommend checking out Indian cookbooks. Or more specifically, I knew there were plenty of bean-centric pressure cooker recipes in one of my Indian cookbooks, 1000 Indian Recipes. I ventured forth with a dish that required no pre-soaking and cooked reasonably fast.

Thank you, chana dal, which are split black chickpeas. They are more crunchy than most beans I cook although that may because I didn’t cook them with too much water (2:1 water to bean ratio, weird). This dish could also be made without a pressure cooker, it would just take longer and I would add the greens later.

While dill might seem like an unusual ingredient for curry, I know it works really well (see this fabulous chickpea dill curry). The tomato is familiar to both Indian and European foods although this is purely Indian with the ginger, cumin, garlic and cilantro. The spinach almost melted by the weight of the pressure cooker, so I may try something different next time (like using baby spinach added at the end) or use a heartier green like kale.

Rob gave me a high five for finishing up the last of our chana dal. I say high five for the chana dal for still being awesome after all these years on my bean shelf!! Yeah! :)

Yellow Split Chickpeas with Spinach (Chana Dal Sat-Bhaji)

I am sharing this with Credit Crunch Munch, Cooking with Herbs and Eat Your Greens.

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Calypso Pineapple Bean Pot

Posted in Mains (Vegetarian) by janet @ the taste space on January 31, 2015

Calypso Pineapple Bean Pot

I have been blogging for over 5 years and one thing I have learned to keep this a sustainable hobby is: don’t sweat the small stuff. This recipe has been sitting in my draft folder for a while and I keep on hesitating to share it with its lackluster photos. However, the recipe is stellar and for some reason, once the snow hits, I am all about the tropical eats.

Calypso Pineapple Bean Pot

I used canned beans here. One can of red kidney beans (they never seem to get too much love in my kitchen) along with mixed beans (who remembers my Symphonic Mixed Bean Salad? With Mr Goudas’ 9th Symphony Bean Mix? YAH!). It still cracks me up: Eat and music will follow. Get ready to listen. I swear, it is written on the label. it almost sounds like Trader Joe’s would love.

Mr Goudas' 9th Symphony Bean Mix

In any case, the beans are mixed with a lime infused tomato broth spiked with pineapple and spiced with oregano and a hint of chile flakes. Serve with your favourite grainy side to sop of the juices.

I promise to return with some prettier photos (along with a giveaway) next week. :)

Calypso Pineapple Bean Pot
PS. I am sharing this with this month’s My Legume Love Affair and Simple and In Season.

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Jackfruit Vegan Gyros with Vegan Tzatziki Sauce + Vegan Without Borders Giveaway

Posted in Book Review, Mains (Vegetarian), Sides by janet @ the taste space on January 24, 2015

Jackfruit Gyros with Vegan Tzatziki Sauce

See below for the worldwide (!!) giveaway.

I don’t pay attention to food trends, mostly because I have learned I am usually ahead of the pack! Quinoa before the masses. I was talking about amaranth in 2010! Kale and cauliflower, I have you covered… Although I am still waiting for the world to catch on to the love of beans.

Anyways, Bon Appetit top prediction for 2015 is gyros.

Vegans need not fret. I am presenting to you: jackfruit vegan gyros for 2015.

Gyros sound finicky and complex. They are probably confused mostly in their pronunciation (hint: it sounds more like euro).

And yes, I also think jackfruit is looking to be the next culinary trend (and humble-brag alert, I’ve been eating jackfruit since 2012).

Jackfruit Gyros with Vegan Tzatziki Sauce + Vegan Without Borders Giveaway

This recipe is courtesy of Robin Robertson’s Vegan Without Borders. A very prolific author, this particular cookbook has focused on mostly authentic vegan recipes from around the world. The cookbook is divided into sections based on geography and highlights recipes from Europe (Italy, France, Spain and Portugal, Greece, Eastern Europe, British Isles), The Americas (United States, Mexico, The Caribbean, South America, Africa, The Middle East, India, and Asia (China, Thailand, Japan, Korea, Vietnam, Southeast Asia Islands).

The recipes, so far, have been solid. They are earmarked as gluten-free, soy-free, low oil/no oil and quick and easy. Because Robin has tried to maintain authenticity to the dishes, there are a bit more convenience foods as ingredients than I like (sour cream, cream cheese, etc) but you could definitely try substituting homemade versions, too.

Jackfruit Gyros with Vegan Tzatziki Sauce

These gyros, though, were fabulous. The jackfruit had an excellent texture, similar to pulled pork and the flavours were bright and fresh. Because I didn’t have yogurt or sour cream on hand, I made my own version of tzatziki which complemented the pita well. I opted for a tofu base since I thought the meal needed an extra hit of protein.

As leftovers, once I ran out of the pita, this was also excellent as a quinoa bowl, with the jackfruit and veggies piled high and a generous serving of the tzatziki overtop.

Jackfruit Gyros with Vegan Tzatziki Sauce
Recipes from Vegan Without Borders spotted elsewhere:

Baked Eggplant Fries

Bibimbap

Chickpea and Kale Wat

Farinata with Sun-Dried Tomatoes and Olives

Injera

Mango Rice Verrines

Pina Colada Squares

Pissaladiere

Roasted Ratatouille with Basil Pistou

Seitan Jagerschnitzel

Szechuan Bok Choy

Tzatziki Sauce

Umbrian Lentil Salad

Vegetable Paella

Vegetable Tagine

Watermelon Paletas

 

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living anywhere in the world. To be entered in the random draw for the book, please leave a comment below telling me about your favourite cuisine (Thai, German, etc). The winner will be selected at random on February 1, 2015. Good luck!

PS. I am sharing this with Souper Sundays. (more…)

Cajun Beans and Greens

Posted in Mains (Vegetarian) by janet @ the taste space on January 22, 2015

Cajun Beans and Greens

I planned on making this with grits.

Cajun beans and greens with grits. Obviously.

I even smuggled some grits home from Trader Joe’s when we left Houston.

Cajun Beans and Greens

As I prepped the ingredients for this quick and easy bean skillet, I nonchalantly brought out the grits. Another 30 minutes? No way the sun would last for them, so I photographed the beans as the sun quickly faded away and then waited for quinoa. I was worried I would have to tend to the grits continuous, like polenta, so I chickened out in the end.

Next time, there will be grits.

Cajun Beans and Greens

 

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Japanese Tomato Miso Soup

Posted in Soups by janet @ the taste space on January 20, 2015

Japanese Tomato Miso Soup

Curious here, guys: Do you listen to podcasts?

I ask because I couldn’t fathom any time to actually have the time to listen to anything with pure intent. I don’t drive, and even if I did, I would be focusing on the road. I certainly don’t listen to anything when cycling (and definitely not cycling right now). And at work, well, I work, and pretty happy I can play any music I want in my office.

But this weekend, I figured out the perfect time to listen to podcasts: when you are sick.

Sick in bed, possibly from influenza, or whatever virus/bacteria/etc has me bedridden, with itchy eyes that I don’t even want to open and pretty darn sleepy from the sleepless nights and possibly the nyquil side effects.

This is how I listened to the much hyped Serial podcast season one in one day. Somehow I lost my weekend.. but I gained a podcast.

Rob was great trying to keep me full of tea and soup (making my favourite Lemon Ginger Miso Soup with some added parsnips which he associates with healing soups) and eventually the flu subsided. But guys, it was a doozy. Tis a shame the vaccine didn’t work this year. I get the vaccine every year but it reminded exactly what I was trying to avoid each and every year.

If you listen to podcasts, which do you like? Did you like Serial, too?

Japanese Tomato Miso Soup

I am sharing this with Souper Sundays.

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Yellow Moong Dal and Spinach Curry

Posted in Mains (Vegetarian) by janet @ the taste space on January 13, 2015

Yellow Moong Dal and Spinach Curry

There is a special kind of familiarity to the Indian curries Rob and I cook up each week. Certainly, we have our favourites on a constant rotation, but most of our curries involve simmering some beans with garlic, ginger and turmeric with some tomatoes, perhaps some greens with a finishing tarka with cumin and a spritz from lemon or lime juice and a cilantro garnish.

This curry hits on nearly all those points. It did not disappoint.

As the weather remains cold, I am honestly considering making a curry each week. Definitely comfort food. My how things have changed. There was a time I would not have touched Indian food but over the years, Rob has shown me the way.

Yellow Moong Dal and Spinach Curry

Other lentil-like curries spotted here:

 Red Lentil and Root Veggie Dal

Vegan Tikka Masala (Red Lentil and Spinach Curry)

Indian Lentils and Spinach (Dal Palak)

Split Pea Dal with Ginger and Lime

Yellow Moong Dal and Spinach Curry

I am sharing this with Shaheen’s Eat Your Greens and Lisa’s My Legume Love Affair.

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Jamaican Jerk Plantain Soup

Posted in Mains (Vegetarian), Soups by janet @ the taste space on January 8, 2015

Jamaican Jerk Plantain Soup

Woosh! Can you see the steam? One perk of the black background, although it also picks up the dust, too! HA!

Hope you are keeping yourself warm during this recent freeze. It was -30C/-22F overnight with wind chill. It is times like this that you can remind yourself: only a few short months until our wedding/honeymoon in the Caribbean. And then you remind yourself: WHAT ELSE DO I NEED TO DO???? Thankfully my Mom keeps reminding me of all things I don’t know: making the veil, finding something borrowed, etc. While Rob and I take care of the very hard decisions: garifuna dancers vs firedancer (we chose both!!) and where to go for photos (beach vs jungle… vs where are cliffs.. we want cliffs).

In any case, here is another bowl of a warm, vibrant soup/stew. Jamaican jerk inspired with allspice and thyme (and also cinnamon, cloves and nutmeg) with colourful red bell peppers, yellow plantains and chickpeas with a sprinkle of green onions swimming in a fragrant coconut broth. This is not a hot and spicy soup (like most things jerk), so add as much heat as you like.

Are you already longing for the summer?

Jamaican Jerk Plantain Soup
I am sharing this with Souper Sundays, Recipe Clippings, and Vegetable Palette.
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Cozy Red Lentil and Kale Soup

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on January 6, 2015

Cozy Red Lentil and Kale Soup

I don’t know how many of you were working last Friday. Friday, January 2nd. It was a weird sensation. Both a Monday feeling, with a mountain of work, combined with the excitement by the time it was 4:30pm and I realized the weekend was so close!

But yesterday was a brutal Monday. I missed my bus because I shovelled the snow that morning, all the time freezing in the cold gust of wintry air. Work was mostly back to usual and the gym, well, let’s say we nearly doubled our gym goers.. you know, from the regular 5 people to over 10. I had to learn to share.

Cozy Red Lentil and Kale Soup

Suffice it to say, I was a bit cranky by the time I returned home. Thank goodness I knew it would be a delicious week. This is another one of my new simple recipes. I figured I already have a ton of red lentil soups that I have shared, this time, I winged it with what I had in my kitchen.

I loved your encouragement to share the recipe inspirations. Unlike the last time, this time I have a recipe. Red lentils, carrot, tomatoes and kale were combined in a flavourful broth made with smoked paprika, Old Bay Seasoning and Worcestershire sauce. I don’t know what made it so flippin fantastic, but it was a nicely sweet soup (from the carrots??) that was balanced by the Worcestershire sauce and fresh garlic finish. It worked really, really well. And it was perfect to comfort me after my first day back.

Cozy Red Lentil and Kale Soup

Red lentil soups spotted here previously:

Red Lentil, Spinach and Lemon Soup

Red Lentil Soup with Spinach and Lime

Turkish Red Lentil Peasant Soup with Sizzling Mint

Red Lentil and Spinach Curry (Vegan Tikka Masala)

Greek Red Lentil Soup with Lemon and Rosemary

 

I am sharing this with Souper Sundays and No Croutons Required.

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