janet @ the taste space

Posts Tagged ‘ginger’

Coconut Sweet Potato Pie + True to Your Roots cookbook GIVEAWAY

In Book Review, Desserts on November 21, 2015 at 8:18 AM

Coconut Sweet Potato Pie + True to Your Roots cookbook GIVEAWAY

I scouted out white sweet potatoes for this recipe, but I think it would have been even better with purple sweet potatoes. Purple sweet potatoes are taking over the blogosphere! In any case, without the typical orange hue, you may have a hard time believing this is a sweet potato pie but it is. Read the rest of this entry »

Beet Carpaccio Salad with Arugula and Miso Dressing + Roberto’s New Vegan Cooking GIVEAWAY

In Book Review, Salads on November 17, 2015 at 7:04 AM

Beet Carpaccio Salad with Arugula and Miso Dressing + Roberto’s New Vegan Cooking GIVEAWAY

You know it has been a great vacation when you get back and kind of forgot where you left off from life.

No kitchen meals buffered in my head. I even forgot one of my passwords at work.

Rob and I returned late Saturday so that we could regroup on Sunday. I forgot what was in the kitchen but thankfully found a sweet potato and carrot to make a quick batch of Gena’s Easy Lentil, Sweet Potato & Coconut Curry (omitted the ginger and used Penzey’s new curry powder – The Now Curry – which was spicier than their Sweet Curry Powder – but lent a nice complexity to the dish). Read the rest of this entry »

Japanese Vegetables and Tempeh with Ponzu Sauce

In Mains (Vegetarian) on October 27, 2015 at 7:51 AM

Japanese Vegetables and Tempeh with Ponzu Sauce

My lunches do not normally look like this. But it was so pretty, I had to snap a picture of my lunch to-go earlier this month.

One of the first things I moved into my office was a mini-fridge so I could easily store leftovers. I might bring a big batch of beans and a large salad and keep them in the fridge all week until nothing is left, replenishing through the week and supplementing with a fresh apple each day. By the end of the week, I might cobble together all the remnants for a take-away lunch. Read the rest of this entry »

Jerk Tofu and Fried Plantains with Quinoa and Avocado

In Mains (Vegetarian) on September 15, 2015 at 7:56 PM

Jerk Tofu and Fried Plantains with Quinoa and Avocado

A few weeks ago, Rob told me he was taking Friday off of work.

He couldn’t bear to have a full 5-day work week.

I finally was able to join the 4-day workweek for the last few weeks as Rob and I headed out for the weekend to see friends and family via a fun roadtrip.  Read the rest of this entry »

Sesame Carrot Rice Paper Rolls with Peanut-Orange Sauce

In Appetizers on August 18, 2015 at 7:52 AM

Sesame Carrot Rice Paper Rolls with Peanut-Orange Sauce

Rob and I have been fine tuning our hosting skills this summer. Rob tends to the grill and I make the sides and dessert. If I am lucky, I also try to make an appetizer. Sometimes we don’t realize how long it will take to grill everything and we don’t want hangry guests, so we always try to have something to nibble on.

Hummus and carrots usually work very well. Complete honesty here, we have been purchasing hummus this summer even though it only takes 5 minutes to whip up delicious dips like our favourite hummus, this Hummus-Tzatziki Fusion or this Spinach Miso Dip.

Sesame Carrot Rice Paper Rolls with Peanut-Orange Sauce

Bite-size veg filled treats for the win. Although a bit labour intensive, these rice paper rolls are perfect as a light appetizer. They keep well although should not be made too far in advance (the rice paper will get gummy).

I liked this version with just cooked carrots with ginger-sesame flavours and combined with fresh and colourful vegetables and cilantro. The Thai inspired flavours paired well with the peanut sauce spiked with orange zest, garlic and ginger.

I hope to share some delicious desserts next. :)

Sesame Carrot Rice Paper Rolls with Peanut-Orange Sauce

Read the rest of this entry »

Instant Blueberry Ginger Ice Cream (vegan, raw)

In Desserts on July 23, 2015 at 6:40 AM

Instant Blueberry Ginger Ice Cream (vegan, raw)

When we first moved in our new home, I was a little sad about the natural light situation. It did not take me long to figure out that the south-facing part of our home was in the shade after I returned home from work. For the last 3 years, in 3 different homes, the south-facing window was the source of my foodie photographs.

While I am still trying to perfect my new photography zone, the backyard shade has a different utility: shade for our backyard patio. A welcome respite from the blazing summer sun, it almost behooves us to only invite people over for evening BBQs. And eat our dinner outside, as well.

Totally working on that.

Instant Blueberry Ginger Ice Cream (vegan, raw)

This weekend was especially hot and totally ice cream weather. I wanted ice cream and I wanted it now, so I finally made Gena’s lovely blueberry ginger ice cream. I love blueberries and I love ginger, and never would have thought to combine them. It was marvellous. The classic banana soft-serve ice cream is even creamier with cashew cream and a gorgeous purple hue from frozen blueberries (wild blueberries for the best flavour). I made this in my vitamix and was too impatient to wait for the cashews to be completely blended so they added little bits to the creamy base. Fresh blueberries were a good textural foil. In any case, this is highly recommended. Soak the cashews if you have enough forethought for a creamier base.

I have been pinning many homemade vegan ice creams for the summer months, especially Sondi’s Vegan Dulce de Leche (she has a new ice cream flavour every Friday), Alissa’s Peanut Butter Chocolate Covered Pretzel Banana Ice Cream and Sofia’s Chocolate Amaretto Ice Cream with Cherry Sauce. I just need to work on a bigger freezer. ;)

Any fabulous treats you recommend for beating the summer heat?

Instant Blueberry Ginger Ice Cream (vegan, raw)

I am sharing this with Simple and In Season.

Read the rest of this entry »

Slivered Veggie and Soba Salad with Maple Tofu

In Mains (Vegetarian) on July 14, 2015 at 6:55 AM

Slivered Veggie and Soba Salad with Mapled Tofu

I don’t know about you guys, but where I am, it is H.O.T. We’ve done pretty well for not using the air conditioner during the days but we closed our windows and turned it on yesterday. To think all my friends in Houston are always 10 degrees hotter (and humid) and positively melting. That is possibly the one thing I do not envy because we loved living in Houston.

Slivered Veggie and Soba Salad with Mapled Tofu

Here is a fun pasta dish which adds layers of veggies to your meal. Carrots and cucumber are spiralized into thin noodle shapes and thinly sliced red peppers add some crunch, too. The maple sweetened tofu is unique with a salty/peppery bight and makes this a complete meal. Avocado rounds this out as a fabulous fat and feast for your eyes.


Slivered Veggie and Soba Salad with Mapled Tofu

Recipes from The Sprouted Kitchen Bowl + Spoon spotted elsewhere:

Baked eggs with barley creamed greens and mustardy bread
Cacao nib pavlovas with mixed berries
California quinoa
Chickpea deli salad
Chunky Mediterranean eggplant dip
Coconut sorbet with strawberry rhubarb sauce
Curried sweet potato soup with crispy black lentils
Golden quinoa breakfast bowl
Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds
Kale Caesar salad with cornbread bits
Marrakesh carrot salad
Roasted asparagus salad
Roasted zucchini and quinoa bowls with cilantro pepita pesto
Smoky tortilla soup
Strawberry millet tabbouleh
Tahini kale slaw with roasted tamari portobello bowl
Tropical smoothie bowl
Winter fruit salad in a ginger-lime syrup

I am sharing this with Meat Free Mondays, ExtraVeg and Pasta Please.

Read the rest of this entry »

Mango Tofu Curry + Vegan Richa’s Indian Kitchen Giveaway

In Book Review, Mains (Vegetarian) on May 26, 2015 at 6:27 AM

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Guys, I am super excited to share this cookbook review with you. It is Richa Hingle’s first cookbook: Vegan Richa’s Indian Kitchen. I am sure she needs no introduction, her blog focuses on drool-worthy vegan eats but her heart is in making vegan versions of Indian dishes. Her photography is nothing short of stunning (see above and below, both of the mango tofu curry) and her recipes are excellent. Many of her testers have been gushing over her book for some time, so I was thrilled to receive an advanced copy for my review.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Richa’s book is an excellent foray into Indian cuisine. In all honesty, I usually skip over the beginner introductions in cookbooks but I always found them incredibly important when learning how to cook Indian food. As an example, the names of beans can be so confusing with different names in different locations. With Richa’s slant to the North American kitchen, you can figure out that urad dal is also known as split and skinned black lentils, which is different than mung dal which is split and skinned petite yellow lentils. There are recipes with more easier to find to find ingredients but she relies heavily of traditional procedures and ingredients for authentic taste (tempering, fermenting, spice blends, etc). However, she also uses ingredients like tofu and tempeh to substitute the sometimes meat-laden classics.

Vegan Richa's Indian Kitchen Giveaway

The recipes never seem to end. Richa has structured her cookbook to cover breakfast (Chickpea Flour Pancakes and Savory Oats Hash), Small Plates and Snacks (Savory Lentil Pastries [Baked Dal Kachori] and Spiced Roasted Tofu and Vegetables [Tandoori Tikka]), Sides and Dry Vegetable Curries  (Cauliflower Potatoes [Gobi Aloo], Cauliflower and Peas in Spicy Curry [Gobi Mutter Masala]), Lentils and Beans (Butternut Coconut Red Lentil Curry, Restaurant-Style Masoor Dal Tadka), One-Pot Meals and Casseroles (Mung Dal Kitchari, Quinoa Cauliflower Biryani), Main Dishes (Restaurant-Style Navratan Korma, Whole Roasted Cauliflower with Makhani Gravy, Malai Kofta, Chicken-Free Balti), Flatbreads (Avocado Naan, Spicy Chickpea Flour Flatbread), Desserts (Pistachio Almond Ice Cream, Gluten-Free Gulab Jamun) and a chapter for chutneys, spice blends and other basics.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

I have made a few recipes and they have all been fantastic. The one I wanted to share with you was especially enjoyed by Rob. Mango Tofu Curry. I looked through my archives and I had no idea how many mango curries I have shared previously:

Green Mango Curry

Mango Curry with Toor Dal (Cumin-Scented Pigeon Peas with Mango) — probably my favourite of the bunch

Mango Chana Masala

Spicy Thai Mango Tofu Curry with Vegetables

Mango Curry Chickpea Salad Wraps

This is definitely different than the others.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

I used frozen mango which I pureed which leant subtle sweetness to the savoury backdrop. It was a very saucy curry amongst the tofu and we enjoyed it with some parathas. Rice or another type of bread could also work.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Thankfully, the publisher allowed me to giveaway a Vegan Richa’s Indian Kitchen cookbook to a reader living in the United States. My international readers are eligible to win a copy of the Bonus Recipe Bundle pdf (15 more recipes!). To be entered in the random draw for the book or ebook, please leave a comment below telling me which Indian dish you like the most (and please let me know if you are not from the US). The winners will be selected at random on June 5, 2015. Good luck!

Recipes from Vegan Richa’s Indian Kitchen spotted elsewhere:

Fudgy Cardamom Squares

Masala Lentils (Sabut Masoor)

Mom’s Chickpea Flour Pancakes

Savory Breakfast Oat Hash

Spicy Baked Cauliflower Florets

PS. There is still time to enter giveaways for Plant-Powered Families and Crave. Eat. Heal.

PPS. I am sharing this with Bookmarked Recipes.

Read the rest of this entry »

Simple Carrot Ginger Soup

In Appetizers, Soups on April 21, 2015 at 9:37 AM

Simple Carrot Ginger Soup

Long time no chat. A quick turn of events had me in the operating room over a week ago and recently returned home. I was incredibly grateful to be back in Canada when this happened and could only imagine what would have happened in Guatemala with my nearly non-existent Spanish.

In any case, after a surgery, it is normal to progress your diet from clear/full fluids before resuming your regular diet. My mom threw together this soup, not once, but twice, for me to nosh on while in the hospital and once I returned home.

Super creamy from the blended carrots, the ginger is a natural pairing (and possibly helps reduce nausea and vomiting). The addition of the lemon rind (without juice) kept this light and not too acidic (which has been a problem for my belly since surgery). But perhaps most of all, I hope you can see how brightly coloured this soup is. More yellow than orange, it was positively vibrant. It reminded me of Nigella’s happiness soup but this one tasted better. And had no turmeric. I wonder if the nutritional yeast helped to make it more yellow.

As well, thank you for all the positive feedback on the wedding photos. Our photographer had another teaser this week. I cannot wait to see the find photo album.

Carrot soups shared here previously:

Carrot Soup with Ginger and Lemon

Carrot Ginger Lime Soup with Sweet Potato Hummus

Moroccan Carrot Soup

Roasted Carrot and Lentil Soup with Harissa and Mint

Simple Carrot Ginger Soup

I am sharing this with Simple and In Season and Credit Crunch Munch.

Read the rest of this entry »

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).

Read the rest of this entry »

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.

Read the rest of this entry »

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 »

Asian Veggie Noodle Bowl with a Miso-Ginger Sauce

In Mains (Vegetarian) on February 24, 2015 at 8:04 AM

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.

Read the rest of this entry »

Orange Red Lentil Soup with Coriander and Star Anise

In Favourites, Mains (Vegetarian), Soups on February 23, 2015 at 11:00 AM

One can never have too many soup recipes, especially during the heart of this very cold winter.

However, this isn’t your standard red lentil soup. Have I ever shared a standard recipe? Probably not.

The red lentils are infused with coriander and star anise, spiked with orange juice and a touch of fresh ginger gives you a bit of a bite. This split pea soup has also has ginger and coriander, but the orange and star anise were a refreshing twist. Flavours that seemed a tad unusual but worked very well.

Not as unusual as some of your chocolate suggestions, though. I am totally intrigued by Gabby’s homemade chocolate shampoo! I love reading them, so please keep them coming!

Red lentil soups shared here previously:

Creamy Red Lentil, Spinach and Lemon Soup

Cozy Red Lentil and Kale Soup

Red Lentil and Lemon Soup

Red Lentil Soup with Spinach and Lime

Tomato Red Lentil Soup with Dill

Orange Red Lentil Soup with Coriander and Star Anise

I am sharing this with Souper Sundays.

Read the rest of this entry »

Coconut Cabbage and Lentil Soup with Cilantro

In Favourites, Mains (Vegetarian), Soups on February 10, 2015 at 7:59 AM

Coconut Cabbage and Lentil Soup with Cilantro

Howdy! I don’t have much to say today… other than to highly suggest making this soup. Bonus points if you make it and you don’t have snow outside. It will still taste delicious.

The coconut-infused broth is silky smooth with spicy hints of sriracha and ginger, balanced by the lime juice and cilantro and packed with good-for-you veggies like sweet potato and cabbage. Oh, and there are red lentils in there to make this a complete meal. The cabbage was fun because they were inadvertently like noodles with their long strands.

Dig in!

Coconut Cabbage and Lentil Soup with Cilantro

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

Read the rest of this entry »