janet @ the taste space

Posts Tagged ‘garlic’

Roasted Ratatouille with Basil Pistou

In Sides on September 12, 2015 at 8:03 AM

Roasted Ratatouille with Basil Pistou

Despite making quite a few excellent dishes with eggplant, it is not an ingredient I turn to instinctively. It is probably because I almost killed Rob with his asthma when I smoked them in our house. I still think that is the best way to make smoky soft eggplant and with our new BBQ, Rob has lifted the smoky eggplant ban.
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Tomato and Pomegranate Salad with Fresh Oregano

In Salads, Sides on September 8, 2015 at 6:55 AM

Tomato and Pomegranate Salad

It has been a while since I have gushed over an Ottolenghi recipe.

He came out with a new vegetarian cookbook, Plenty More last year but it wasn’t until I was overflowing in fresh herbs and summer produce did I take a stab at conquering his cookbook. Being that it is now September, I am sad I didn’t do it earlier. Read the rest of this entry »

Pickle and Green Bean Potato Salad

In Salads on September 1, 2015 at 6:42 AM

Pickle and Green Bean Potato Salad

I hope you’ve been enjoying the recipes from Vegan al FrescoI don’t normally share so many recipes from the same cookbook (at least at once, because we all know I love to share Tessfabulous recipes).

I was immediately drawn into this recipe. Adding a chopped pickle to a potato salad seemed ingenious. Adding the pickle juice to the dressing was doubly intriguing.

A perfect make-ahead salad for my next picnic. Read the rest of this entry »

French Farmhouse Grilled Zucchini Sticks

In Sides on August 29, 2015 at 8:34 AM

French Farmhouse Grilled Zucchini

Overflowing with zucchini? Tis the season for local zucchini.

Too many growing in your garden? Or in my case, swooping up a few too many while at the grocery store. Read the rest of this entry »

Mojito-Inspired Tofu Skewers + Vegan al Fresco cookbook GIVEAWAY

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

Mojito-Inspired Tofu Skewers

This is how we roll.

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

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

Southwestern Mixed Bean Salad with a Chile-Lime Dressing

In Favourites, Mains (Vegetarian), Salads, Sides on August 13, 2015 at 7:06 AM

Southwestern Mixed Bean Salad
This summer has been a lot of tofu.

Jamaican tofu skewers

Grilled tofu steaks

Even a tofu salad

I’ve been missing my beans.. and then all of a sudden, I had a craving for a mixed bean salad.

Southwestern Mixed Bean Salad

My last mixed bean salad was Symphony in a Can aka My 5-Minute Symphonic Mixed Bean Salad which has a more classic flavour profile: lemon, mustard and onion for the mixed beans.

This time I went with a Southwestern inspired bean salad with a chile-lime dressing. Lots of vegetables including bell peppers and tomatoes along with fresh cilantro. I worked with a medley of beans and then added in extra red kidney beans. They are perfect for salads and I don’t use them nearly enough.

Southwestern Mixed Bean Salad
I think my chile powder has been losing its freshness/spiciness so my newest trend (you may have already spotted it) is adding some Sweet Mesquite Seasoning which has plenty of oomph. Either that or my palate is warming up… Probably the former.

In any case, this salad received a lot of praise during my last barbecue. I think you will like it, too. Enjoy!

Southwestern Mixed Bean Salad

I am sharing this with My Legume Love Affair, Meat Free Mondays, and Cooking with Herbs.

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Portobello Carpaccio, Tofu and Strawberry Spinach Salad

In Mains (Vegetarian), Salads on July 21, 2015 at 7:02 AM

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

Even though we have had the BBQ on in full force since it arrived, it is (mostly) limited to the weekends. However, I love bulk cooking on the weekends, so we’re trying to keep things simple mid-week.

Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed of baby spinach, doused with a balsamic dressing.

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

Jessica asked about mosto cotto in my previous posts. It is a sweet balsamic reduction and a simple 1-ingredient dressing. A balsamic vinaigrette could easily be substituted, so I decided to make my own and use it all week. I made a glorious full cup to share with Rob.

Except the world was against me, and I tipped 75% of my dressing. Onto my shorts, onto my slippers and behind my stove. I am not sure if bird poop or balsamic vinegar makes a worse stain, but I quickly disrobed and cleaned my shorts and next my slippers. My black shorts fared better than my slippers which may now look a bit more brown than white. Oops….

Anyways, the salad was fabulous. I hadn’t planned to share it but the mushrooms added a wonderful earthy contrast next to the sweet strawberries and savoury balsamic vinaigrette. Delicious. Enjoy!

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

I am sharing this with Meat Free Mondays.

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Creamy Lemon-Dill Roasted Potato Salad

In Favourites, Salads on July 18, 2015 at 7:26 AM

Creamy Lemon-Dill Roasted Potato Salad

This may very well turn out to be the summer of potatoes and mushrooms. While not everyone likes the mayo-heavy potato salads, everyone seems to like the non-mayo salads from this summer so far.

Rob said this was his favourite potato salad yet.

Creamy Lemon-Dill Roasted Potato Salad

His Polish roots may be particularly partial to fresh dill.

Creamy Lemon-Dill Roasted Potato Salad

The dressing is a creamy, but not heavy, lemon-tahini sauce with a touch of mustard which I tossed with salt-and-pepper roasted potatoes and fresh dill. The recipe makes a lot of dressing, which was great throughout the week to dress up some of the leftover grilled vegetables. The dressing was also great when I added in some extra chickpeas.

What is your favourite recipe for potato salad?

Creamy Lemon-Dill Roasted Potato Salad

I am sharing this with Bookmarked Recipes and Tea Time Treats.

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Smoked Paprika Potato Salad + Complete Guide to Even More Vegan Food Substitutions GIVEAWAY

In Book Review, Favourites, Salads, Sides on July 11, 2015 at 8:03 AM

Smoked Paprika Potato Salad + Even More Vegan Food Substitutions GIVEAWAY

As Rob and I hone our BBQ hosting skills, we have divvied up the work. Rob tends to the BBQ and I work on the sides. I have never liked the stress of cooking while guests are over so I have gravitated to the make-ahead salads. And guys, this potato salad is wicked awesome. Seriously.

Smoked Paprika Potato Salad

I took some small potatoes and roasted them with paprika (the regular stuff works – I was all out of the smoked variety) along with dried tarragon, onion and garlic granules. When they came out of the oven, Rob and I had to peel ourselves from the pan. We could have eaten the whole batch together before our guests had arrived.

In the back of my mind, I was worried about ruining the most perfect roasted potatoes by adding more dressing, but I continued with the potato salad recipe which called for a white balsamic dressing with a touch of fresh dill and marjoram. Only a touch because my plants were just seedlings. I tasted again. A bit hesitant. Fabulous. No need to worry, I stashed it in the fridge to marinade even longer. We all loved it.

Smoked Paprika Potato Salad

This gem of a recipe comes from Joni and Celine’s latest cookbook, Complete Guide to Even More Vegan Food SubstitutionsI don’t have the first of the series, Complete Guide to Vegan Food Substitutions, but this is a fabulous resource for people who want to create their own spins on vegan foods. Joni and Celine explain (with examples) how to replace meat and dairy from other recipes with the latest advances in vegan cuisine with an emphasis on whole foods based ingredients (barring aquafaba).

The Complete Guide to Even More Vegan Substitutions

At the heart of the book are recipes for kitchen staples. Milk substitutes and vegan butter (different than Miyoko’s homemade vegan butter). There are countless recipes for different kinds of cheese (American Cheese, Cheese Balls, Chia Seed Cream Cheese) and even how to replace eggs in different scenarios

They explain how to replace eggs while in baking versus in a dish such as shakshouka, where the eggs are prime and centre, as well as in baking. Meat substitutes, including chicken broth powder, are included.

However, in addition to the staples, there are applications of the recipes. There are examples of how to veganized a recipe, comprehensive lists with substitutions but also recipes that have taken the guess work out of it for you. Personally, I prefer recipes that do not try to mimic dairy/meat recipes which is why I gravitated to this potato salad. Mayo-free, it is perfect just the way it is, without any substitutes at all.

Smoked Paprika Potato Salad

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me what you find the hardest to make vegan. The winner will be selected at random on July 20, 2015. Good luck!

Recipes from Complete Guide to Even More Vegan Food Substitutions spotted elsewhere:

Sweet Potato and Avocado Sushi
Vegan Bánh Mi Scramble

I am sharing this with Cooking with Herbs and No Croutons Required.

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Avocado Chimichurri

In Appetizers on June 20, 2015 at 9:49 AM

Avocado Chimichurri

This is another great dish to come out of our cottage escapades.

It was a true pleasure to know that I did not have to worry about vegan options. I brought a few veggie burgers for the grill, but otherwise, the vegetables were plentiful. And avocados. All avocados at the cottage. When you get tired of guacamole (is that possible??), this is a fun dish.

Avocado Chimichurri

I had been thinking of trying to make chimichurri for a while but hesitant with the amount of parsley in most recipes. Parsley is possibly my least favourite flavour, right up there with celery which is slightly more tolerable. This was great, though. A nice amount of spice that was not overrun by herbs. Chuimichurri is a green typically used for grilled meats but here, the chunks of avocado substituted to make a fabulous dip. The original recipe suggests using it as a bruschetta topping but everyone simply lapped it up by the spoonful. Because it is simple to prepare the chimichurri sauce in advance, this is a fancy looking dip but also very portable and simple to make. I can see this becoming a staple around the barbecue this summer. Enjoy!

What do you like to make with avocado?

 

Other dishes avocado fans will love:

Guaca-Chi (Guacamole with Kimchi)

Green Velvet Guacamole (aka Guacamame or Edamame Guacamole)

Pineapple and Cucumber Guacamole (Guacamole Con Piña y Pepino)

Tofu Avocado Salad

Cucumber Avocado Sandwiches With Dill and Mint

Avocado Chimichurri

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Mexican Soy Curl Saute with Lime and Cilantro

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

Mexican Soy Curl Saute with Lime and Cilantro

I recently finished reading The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and OrganizingRob put it on hold at the library in December and we finally made it to the front of the list. Just in the knick of time, too, as we start to pack our house again for our (hopefully) last move ever. Have any of you read it and started tidying? I have seen a few reviews around the blogosphere (example), so I knew the premise to declutter was to only keep things that brought you joy. I am waiting for Rob to finish reading it (at least the first part on purging) prior to beginning to tidy. It will be easier if we are on the same page (said the one that has been slow to adopt the minimalism).

Rob has already packed my cookbooks, and I wouldn’t want to undo his efforts, so we’ll keep them all for now (HA!). Honestly though, one of my favourite cookbooks (definitely one I would keep) is Isa Does It (see my review here). Quick and simple, creative recipes that deliver loads on flavour. This is one such example. This was definitely more than the sum of its parts. Mushrooms and corn are pan-fried with soy curls and then spiced with chilies, lime and cilantro. Isa uses seitan but I think chickpeas could work well, too. She also recommends black beans which would fit with the Mexican theme.

So, please tell me, which cookbook brings you the most joy?

Mexican Soy Curl Saute with Lime and Cilantro

I am sharing this with My Legume Love AffairMeat Free Mondays, Cooking with Herbs and ExtraVeg.

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Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

In Book Review, Mains (Vegetarian), Salads on May 19, 2015 at 6:21 AM

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

What a weekend, guys! Rob always complains the May long weekend is fraught with rain but this year, the rain was pushed away by all the sun. (We even managed to dry some clothes outside!)

It was a glorious long weekend and it was nice that my body was as eager to move around too. Rob and I spent a lot of time visiting family and friends, and the majority were stopping by our friends unannounced simply because we were in the neighbourhood. The stars were aligned because someone was always home for our impromptu visits. Score!

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

I finally have my cooking mojo back although my blogging mojo is still lagging behind. With the nice weather, I am drawn more to walking in my ‘hood instead of sitting in front of my computer. One thing that has helped to get me cooking again is the multitude of fabulous vegan cookbooks hitting the shelves. One of them is Annie Oliverio’s new cookbook, Crave, Eat, HealYou have probably met Annie through her blog at An Unrefined Vegan where we she shares plant-based recipes without refined ingredients. Her cookbook has the same philosophy and aims to show that there should be no deprivation. All of your cravings are answered.

CRAVE EAT HEAL_Final CoverOnly

Annie’s cookbook is broken down into 13 chapters, each focusing on a different craving: carbs, chocolate, comfort, cool, creamy, crunchy, green, junk, salty, spicy, sweet, tart and warm. I am used to the traditional setup of cookbooks organized by course or season, but this was unique. Oftentimes, I do have cravings for something with chocolate, or something crunchy, and this would be a different way to find something satisfying to eat. With this warm weather, of course, I ventured into the “cool” cravings. There were coolers, smoothies and popsicles. Even a sweet potato pie and apple pie spice ice cream that looked phenomenal (and totally happening next weekend). But I decided I needed something a little more substantial and dove into the butter wedge salad.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

After my surgery, I was on a liquid diet for nearly a week and when I finally improved, all I wanted was to bite into something. Here I was biting and actually cutting into my meal. It has been a long time since I actually used a knife and a fork for a meal, and of all things, it was to cut my wedge of lettuce.

Perhaps Annie missed out on potential “cut into your meal” cravings, because I could understand missing this not-so-fun meal normalcy. In any case, the knife and fork allowed me to experience every part of the salad with each bite: crisp lettuce, subtly sweet/soft pear, salty/meaty tempeh bacon, creamy avocado and a creamy/cool sunflower peppercorn dressing. I used a peppercorn dressing base which made for a very intense dressing but it was well balanced with the remainder of the salad.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

The recipes in Crave, Eat, Heal span sweet and savoury and most are accompanied by Annie’s photographs. Her recipes are nearly all oil-free (not necessarily low-fat), mostly gluten-free, and without processed foods like white sugar. Her photo of the salad can be seen below.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Eat Crave Heal Cookbook Giveaway

Thankfully, the publisher allowed me to giveaway the Crave, Eat, Heal cookbook to a reader living in the United States. My international readers are eligible to win a copy of the ebook Crave. Eat. Heal. Outtakes. To be entered in the random draw for the book or ebook, please leave a comment below telling me what you crave most often (and please let me know if you are not from the US). The winners will be selected at random on May 30, 2015. Good luck!

Recipes from Crave, Eat, Heal spotted elsewhere:

Baked Almond Butter and Apricot Oatmeal

Buckwheat Noodles with Spicy Almond Sauce

Butternut Squash Queso

Carrot Cake Pudding

Carrot Ginger Turmeric Steamer

Cauliflower and Potato Wraps with Tahini Dressing

Cherry Pomegranate Refrigerator Jam

Date-Nut Truffles

Double Chocolate Berry Good Cookies

Lemon-Coconut Spirulina Balls

Lentil and Bok Choy Sweet Potato Nachos

No-Bake Breakfast Cookies

Raw/Not Raw Vegetable Barley Bowl

Roasted Garlic and Fresh Herb Cream Cheese (aka Vegan Boursin)

Zucchini, Apricot and Almond Salad

PS. There is still time to enter the giveaway for Superfood Juices here.

PPS. I am sharing this with Meat Free MondaysSouper Sundays, No Croutons Required, Vegetable Palette and My Legume Love Affair.

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Moosewood Summer Vegetable Curry

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

Moosewood Summer Vegetable Curry

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

Moosewood Summer Vegetable Curry

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

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

Moosewood Summer Vegetable Curry

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

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Sweet Potato and Broccoli Bowl with a Miso-Sesame Sauce

In Favourites, Mains (Vegetarian) on March 15, 2015 at 7:38 AM

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 sat down to write my own vows.  I was inspired by some absolutely fabulous quotes. So much so that I wanted them a part of my ceremony. So now we have readings.

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

In Favourites, Mains (Vegetarian) on March 10, 2015 at 7:04 AM

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 have a blog sabbatical during my honeymoon and hopefully come back rejuvenated. This is actually an easy recipe to make 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 is 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. Read the rest of this entry »