the taste space

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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Orange Red Lentil Soup with Coriander and Star Anise

Posted in Favourites, Mains (Vegetarian), Soups by janet @ the taste space on February 23, 2015

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.

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Coconut Cabbage and Lentil Soup with Cilantro

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

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.

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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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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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Coconut Chana Saag

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on December 23, 2014

Coconut Chana Saag

I had all the best intentions of sharing a chocolate-based recipe this week. Sadly, not one but two recipes were a flop. How could that possibly be? One we had to throw out it was that bad but the other will still be happily eaten.

This will be a quick post to share another of my favourite repeater recipes from this year: Isa’s Coconut Chana Saag. I am still not sure why it looks like most of the curries I share, but this one is flippin fantastic. Perhaps the touch of fennel brought it to the next level? In any case, it is delicious and highly recommended.

While most people might be on holidays already (Rob is!!), I get 2 out of 3 statutory holidays off and otherwise working through the remainder of the days. Rob thinks I am working too much but I try to reassure him that this way I save my vacation for our honeymoon.

I may pop back in with a few quickie posts but if not, best wishes for the new year and happy holidays. :)

Coconut Chana Saag

I am sharing this with Souper Sundays.

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Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

Posted in Book Review, Desserts by janet @ the taste space on December 18, 2014

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

Cookie time! Raw no-bake cookies!

A gingerbread cookie, spiced with fresh ginger, cinnamon and cloves with a touch of mesquite with a base of almonds and caramel-like dates. Topped with a lucuma-maple frosting, not too sweet, just perfect. It was uncanny how it definitely had the flavour of gingerbread (hello fresh ginger!) without any molasses.

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

Usually a raw cookie means ridiculously easy but I went for the more ornate cookie + frosting option. I used the tops of Mason jars as my cookie cutter to keep things simple, but feel free to cut out all the crazy shapes you desire.

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

The cookie comes from a new cookbook, Raw Cookies by Julia Corbett. One might think it was all about raw cookies. True, all the cookies are raw. But not vegan (there is raw butter and honey in some of the recipes) but there is quite a variety of options. The cookies are broken down into coconut-based cookies (eg, Coconut Macadamia Shortbread, Lemon Poppyseed Coconut Cream Cookies), cacao-based cookies (eg, Pecan Fudge Caramel Bites, Chocolate Thumbprint Cookies and Chocolate-Topped Crunchy Peanut Cookie Bars), nut-based cookies (eg, Hazelnut Sugar Cookies, Salted Ginger Chewies and Jungle Buckeyes), seed-based cookies (eg, Ayurvedic Sesame Treats, Pumpkin Seed Spumoni), raw butter based cookies (eg, Raw Butter Snickerdoodles), Fruit-Based Cookies (eg, Wild Berry Jam Linzer Cookies) and Frostings (eg, White and Dark Chocolate Frostings).

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

I will admit, I was excited to try the cocoa-based cookies first but many recipes called for cacao paste. I have some cacao butter hiding in my pantry but not cacao paste. So until I locate the paste, I settled for trying the fun raw gingerbread cookies. I changed a few things, like adding in some dates to help it stick together. Although by the time the cookies had solidified, the cookies were very firm, so I may have added the dates too prematurely. I also used fresh ginger (and lots of it) because I only stock the good stuff. I find the flavours of fresh and ground ginger to be quite different, so definitely add to taste. Apparently I have a very high tolerance for ginger. Bring it on!

I also really liked the contrast with the luscious frosting. I didn’t add any ginger to it, to counter the cookie base, but it worked out well. Mine was slightly lumpy because I mixed it by hand but it only bothered me after taking the photos, not while eating it.

Raw Gingerbread Cookies with a Lucuma-Maple Frosting + Raw Cookies Cookbook Giveaway

 

 

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 holiday dessert. The winner will be selected at random on December 22, 2014. Good luck!
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Eat Your Greens Soup with Edamame

Posted in Mains (Vegetarian), Soups by janet @ the taste space on December 7, 2014

Eat Your Greens Soup with Edamame

I had a good run of giveaways there. I was considering whether I could do an entire month of giveaways but quickly discounted that by writing this post. Although, to be fair, this was a recipe I discovered while previously reviewing a cookbook. This soup, in its original incarnation, belongs to Angela from within The Oh She Glows Cookbook.  While I love the glo bar recipe I shared earlier, this is the soup I keep returning to, time and time again.

Eat Your Greens Soup with Edamame

I have a hard time explaining what the soup is. Angela called it a detox soup which makes me cringe, but it is filled with a nicely fragrant broth made from ginger, cumin with a touch of cinnamon and filled with loads and loads of vegetables. Mushrooms, broccoli and carrot. Sometimes I use kale or collards, sliced into thin strips, but this time I used a crunchy cruciferous mix of kale, cabbage and brussels sprouts for more variety.  I also continued with the green theme and used frozen edamame as my protein of choice. It fits well with the uniquely Asian twist brought by the last minute addition of shredded nori.

Like the recent article in The Guardian addressed, You can’t detox your body. It’s a myth. So how do you get healthy? A healthy mix of vegetables with protein is indeed the way to go.

Looking for more good articles, these were good finds:

The secret to a long, happy marriage – So far, I think Rob and I are doing very well in this regard :)

Everything I thought about recovery is a lie – An excellent post about recovery from an eating disorder.

Why do pigs oink in English, boo boo in Japanese, and nöff-nöff in Swedish? – Rob has always wondered why Polish dogs say “hau hau”. But do you know what noises porcupines make? Very cute noises.

Floating feasts – Almost makes me want to go on a cruise. Almost… Anyways a great article about food on cruise ships

A Warning on Nutmeg – Beware of nutmeg overload!

Secret Lives of Passwords – What does your password say about yourself?

Anyways, it is a good time for vegan cookbooks and I have a few more to tell you about. I hope to finish my reviews before the holidays so it is like a mini present for the winners. :)

Eat Your Greens Soup with Edamame

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

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Sweet Potato and Coconut Curry

Posted in Mains (Vegetarian) by janet @ the taste space on November 18, 2014

Sweet Potato and Coconut Curry

And like that, winter arrived. The snow dropped in full force and actually stuck around a bit.

I had a few short weeks for biking. My broken leg meant I was not fit for biking earlier this fall but it was nice while it lasted.

And what is better during the cold weather than a warm bowl of curry?

To keep things simple in the kitchen, I have resorted to remaking some favourites and making twice as much.

Most of my favourites have already been shared  (Tamarind Lentils, Bengali Cauliflower Dal, Creamy Broccoli Dal, and Root Veggie Curry), so it does not surprise me to share yet another easy, delicious and healthy curry. This is one I first discovered while testing/eating through Gena’s fabulous cookbook and has become a staple ever since. Having blog worthy photos also helps keep me more speedy in the kitchen.

So, please, grab yourself a huge sweet potato and make a double batch. It freezes well should you want to save it until a colder day.

Sweet Potato and Coconut Curry

I am sharing this with Souper Sundays.

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Peacefood Cafe’s Chickpea Fries & HappyCow Cookbook Giveaway

Posted in Appetizers, Book Review, Sides by janet @ the taste space on October 21, 2014

Peacefood Cafe Chickpea Fries Recipe

I may not have promoted it here but I am a complete fan of Happy Cow. When travelling, I consult the reviews (and then leave my own) to find the best vegan eats around the world. Not only across Canada and the US, I chronicled my eats while travelling in Germany, Iceland, Mexico, Colombia and South Africa. Rightfully so, there are zero entries for Madagascar.

In any case, I was thrilled when I heard that Eric Brent and Glen Merzer were creating a cookbook featuring recipes from top-rated vegan restaurants, The Happy Cow Cookbook.

Peacefood Cafe Chickpea Fries Recipe

The neat part of this compilation was each restaurant’s profile, highlighting their popular and favourite dishes, important lessons as a restaurant owner/chef, and the future of plant-based food movement. Each restaurant shares one, two or more recipes, along with some photographs. As expected with a compilation, the recipes vary with respect to level of difficulty, recipe instructions and photographs. On the whole, the recipes seem solid. Millenium’s Pistachio-Crusted Eggplant Napoleon is way too complex for me to recreate, but makes me want to visit this San Francisco eatery.  There is also a recipe for Coconut Tofu and Blackened Tempeh with Grapefruit Yuzu (courtesy of Green in Tempe, AZ) that definitely beyond my reach. However, Lettuce Love Cafe’s Tempeh Reuben looks easy to recreate at home, as well as Netherlands’ Veggies on Fire’s Lemon Cheesecake with Raspberry Sauce.

The book is ordered alphabetically, based on the name of the restaurants, which makes it difficult to find recipes. However, the breadth of recipes seems vast with little repeats (although you will certainly find many recipes for vegan cheese!). Recipes vary from Kimchi Nori Maki Rolls and Peruvian Leftovers Pie to Avocado Apple Tartare with Walnut Bonbons to Chicken Fried Tempeh and Carrot Cake with a Vegan Cream Cheese frosting. Sadly, what I was most disappointed, was the abundant use of vegan substitutes (ie vegan cream cheese, sour cream and Vegenaise), although that probably helps prep time for restaurants.

While I have never been to Peacefood Cafe, I was itching to make their “Award-Winning Chickpea Fries” which is basically an Indian-spiced baked fry made with chickpea flour. They were quite easy to make although I regret adding the bay leaf to the spice mixture. It became a predominant flavour and bothersome since I didn’t grind it to a fine powder. I didn’t make the Caesar Dipping Sauce as the recipe perplexed me. I was not sure why there was fermented bean curd in the sauce without directions to pulverize it with a blender. In any case, the recipe below is as seen in the book. Enjoy.

Peacefood Cafe Chickpea Fries Recipe

Thankfully, the publisher allowed me to share the recipe 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 your favourite vegan-friendly restaurant is (and where). Bonus entry if you share your link to your review on HappyCow. The winner will be selected at random on November 7, 2014. Good luck!

PS. HappyCow Cookbook recipes spotted elsewhere:

Beet Salad with Shallot-Thyme Dressing (from Blackbird Pizzeria in Philadelphia, PA)
Cherry Royal (from Veggie Grill in Hollywood, CA)
Granada Chai
(from El Piano in Malaga, Spain)
Kimchi Nori Maki Roll (from Real Food Daily in West Hollywood, CA)
Moroccan Tajine (from SunCafe Organic in Studio City, CA)
Nutloaf (from Wayward Cafe in Seattle, WA)
Pasta with Pumpkin Curry Sauce (from Counter Culture in Austin, TX)
Pickled Beets (from Zen Kitchen in Ottawa, ON)
Pistachio-Crusted Eggplant Napoleon (from Millennium Restaurant in San Francisco, CA)
Pumpkin Cheesecake with Bourbon-Brown Sugar Cream (from True Bistro in Boston, MA)
Quinoa Tabbouleh
(from Chaco Canyon in Seattle, WA)
Raw Lime Parfait (from Plant in Asheville, NC)
Roasted Spaghetti Squash, Cauliflower, Garlic and Mashed Potatoes with Porcini Mushroom Gravy (from Peacefood Cafe in New York, NY)
Skillet Cornbread (from Cornbread Cafe in Eugene, OR)
Spicy Cha Cha (from The Loving Hut in Houston, TX)
Swiss Bircher Muesli (from Luna’s Living Kitchen in Charlotte, NC)

Other recipes from restaurants I have made:

Candle Cafe’s Paradise Casserole with Black Beans, Millet and Cinnamon-Miso Sweet Potato Mash
Fresh’s All-Star Salad
Fresh’s Miso Gravy
Gorilla Food’s Strawberry Bliss Up Shake
Live Organic Cafe’s Raw Pad Thai
Peacefood Cafe’s Raw Key Lime Pie

I am sharing this with the Virtual Vegan Linky Potluck.

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Abby’s Vegan Pumpkin Pie with a Pecan-Oat Crust

Posted in Desserts, Favourites by janet @ the taste space on September 30, 2014

Abby's Vegan Pumpkin Pie with a Pecan-Oat Crust

While it still feels like summer in Toronto, it is hard to believe Thanksgiving is quickly approaching. And as I was writing up my recipe for raw macadamia vanilla cream, I realized I never shared this fabulous recipe with you.

It still makes me smile that one of my co-workers, Abby, made a vegan and gluten-free pumpkin pie with me in mind for last year’s Thanksgiving.  Abby graciously let me take home all the leftovers which I enjoyed. Sadly, I was hoping to get better photos. I don’t think these do it any justice but figured I should still share the great recipe with you.

Abby's Vegan Pumpkin Pie with a Pecan-Oat Crust

Pumpkin pies are ubiquitous in the US around Thanksgiving but this pie was better than your traditional fare. A mixture of both pumpkin and sweet potato purees with a custard texture from tofu worked really well here. It was perfectly sweetened with a hint of savoury notes from the cinnamon and nutmeg. The recipe will make more filling than you need for one pie, which might work out nicely if you have a vegan friend who really wants all the leftovers. ;)

The crust was awesome, too, just a bit on the brown side, but with a spiced pecan background that worked well with the pumpkin pie.  As I pay more attention to the recipe, it looks like Abby took some inspiration for the crust from my pecan-shortbread crust I used with a lemon-cheesecake. You may not even need to pre-bake the crust like Abby did, so keep that in mind.

Are you ready for fall yet?

Abby's Vegan Pumpkin Pie with a Pecan-Oat Crust

I am sharing this with Simple and In Season and the Virtual Vegan Link-Up. (more…)

Mushroom Ginger Congee & Oatrageous Oatmeals Cookbook Giveaway

Posted in Breakfasts, Mains (Vegetarian), Soups by janet @ the taste space on September 16, 2014

Mushroom Ginger Congee

Nothing like a blog tour from a fabulous cookbook, to get me moving in the kitchen again. It also helped that the recipes are super easy and still delicious. I already told you all about OATrageous Oatmeals earlier but I am back for Kathy’s blog tour. This time sharing her recipe for Mushroom Ginger Congee.

Mushroom Ginger Congee

Traditionally congee is made with rice to make a porridge-like consistency and flavoured and garnished with as much or as little as you want. I noticed Kate Lewis’ photo in the book had additional mushrooms and green onions as garnishes, so I added that to mine. Not merely photogenic, it added a nice depth of flavour, too. I think a bit of toasted sesame oil would be lovely, too. I was never super convinced oats could hold savoury flavours so well, but this was delicious. I used Bob’s Red Mill Extra Thick Rolled Oats because I knew I wanted them to have a bit more texture. They were delicious here.

Mushroom Ginger Congee & Oatrageous Oatmeals Cookbook Giveaway

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me what you like to do with oats. I will randomly select a winner on September 28, 2014. Good luck!

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

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Posted in Book Review, Mains (Vegetarian), Salads by janet @ the taste space on August 28, 2014

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Thank goodness I got my share of summer while I was still in Houston. Spending a month in Africa was sunny, but still a bit nippy, and definitely not that green. Our first week back in Canada was hot and humid, but that was an anomaly. Toronto didn’t get much of a summer this year, either.

However, while I am no farmer, I think one thing that has benefitted from the rainy days has been the blueberries. The wild blueberries were unbelievably big this year and the cultivated ones, even more massive. Rob tried to warn me when I loaded up with some cultivated blueberries: They don’t taste that great, he whispered to me. Turns out they were big and blueberry-delicious. And I didn’t have to share them with Rob. Score! :)

Without restraint, I added them to my morning oats and carefully crafted this salad courtesy of Terry’sFrom Salad Samurai. A multi-component, main dish salad with a spinach base, filled with cucumber and blueberries, beefed up with Ginger Beer tofu and topped with sticky, sweet & savoury almonds with Chinese 5-spice. I tried to stay true to the recipe, but only changes were to decrease the tamari because it was an ever-present ingredient in nearly all the components. I also did not want to turn on my oven for the tofu, so I pan-fried it in its marinade. It wasn’t as crispy as it would have been baked, but still good. The star of the salad, other than the big blueberries, were the Chinese 5-spiced glazed almonds which were perfectly balanced with the tamari, agave and the Chinese 5-spice imparted an interesting edge that I did not expect to taste so good.

This was not my first salad from the cookbook and it will certainly not be my last. Because the salads are huge ensembles of dressings, flavoured mains and interesting toppings, it can be hard to settle down and make an entire salad. Terry has some tips to master your art of making heavenly salads throughout the week. I have been picking and choosing each component separately, although, I really want to make everything: Thai Seitan Larb in Lettuce Cups, Lentil Pate Banh Mi Salad Rolls, East-West Roasted Corn Salad, Green Papaya Salad with Lemongrass Tofu, Miso Edamame Succotash Salad, Seitan Bacon Wedge Salad with Horseradish Dressing, Kimchi Black Rice with Asian Pear, Collards and Sweet Potato Crunch Bowl… ok, ok, I will stop. I basically want to make everything. The recipes are grouped by season and feature salads with loads of flavour from lots of fresh vegetables (no kidding) but also fresh herbs and spices. Terry also has a fun chapter for sweet salads, including a coconut carrot cake salad and overnight oats with Mexican chocolate creme that are calling out for salads for breakfast and dessert, too. Trust me, I am looking forward to cooking through this throughout the whole year.

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere in the world (since I will be shipping it). To be entered, please leave a comment here, telling me about your favourite salad. I will randomly select a winner on September 5, 2014. Good luck!

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Other recipes from Salad Samurai shared elsewhere:

Almond Butter Hemp Dressing

Asparagus Pad Thai Salad

The BKT (Bacon.Kale.Tomato) Bowl

Backyard Buffalo Ranch Caesar Salad

Coconut Bacony Bits

Coconut Samosa Potato Salad

Curried Tempeh and Apple Salad in Radicchio Cups

Fiery Fruit and Quinoa Salad

Grilled Kale Salad with Spicy Lentils

Herbed Pea Ricotta, Tomato and Basil

Mexican Roasted Corn Salad with Avocado (Esquites)

Pepperoni Tempeh Pizza Salad

Pesto Cauliflower & Potato Salad

Polish Summer Soba Salad

Seitan Bacon Wedge Salad with Horseradish Dressing

Sesame Noodles in the Dojo

Smokehouse Chickpeas ‘N’ Greens Salad

I am sharing this with Souper Sundays and this month’s Vegetable Palette.

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Kimchi-Stuffed Sausages & Vegan Finger Foods Review+Giveaway

Posted in Book Review, Mains (Vegetarian) by janet @ the taste space on June 28, 2014

Kimchi-Stuffed Sausages & Vegan Finger Foods Giveaway

Perhaps it is fitting that my last post from Houston should be a review for Vegan Finger Foods. It was in Houston, that I found and dived head-first into the “vegan potluck” community. Bounded by a common interest (delicious food), people came from various backgrounds. Some were vegan, others vegetarian, some omnivores, but all were included and encouraged to eat and enjoy the plentiful vegan food.

For me as a cook, it was (mostly) fun to try new recipes or share old favourites. I tend to gravitate to one-pot meals, but now I experimented with appetizers and desserts, knowing there would be plenty of Janet-friendly dishes to sample. As a person, it was comforting to meet others with similar interests, even if only within the realm of veganism. Although especially within the realm of veganism when I first moved to Texas.

Kimchi-Stuffed Sausages & Vegan Finger Foods Giveaway

Vegan Finger Foods is a fun cookbook, overflowing with ideas for your next gathering. Not only are the recipes suitable for vegan parties and potlucks, they can be mixed and matched for regular main meals at home. There are vegetable-centric bites (think “Bacon” Wrapped Water Chestnuts, Harissa Carrot Zucchini Cups), Finger Foods (think Brewpub Cauliflower Dip and Chips), Dips and Stuffed bites (like Baked Buffalo Tofu Bites with Pantry Raid Ranch and Pulled Jackfruit Mini Tacos), Bread-Based Bites (including Salsa Scuffins) and not forgetting bite-sized desserts (lots of cookies, cupcakes and even Goji Berry Cacao Bites and Tahini Caramel Popcorn).

I appreciate that each dish is a star in itself, even the veggie-centric dishes. I also liked that many dishes are hearty enough to be a main meal (ie, Sweet-and-Sour Sloppy Joes (with tempeh), baked lenteja taquitos (with lentils), baked frittata minis (with tofu) and even a few homemade seitan dishes, including these Kimchi-Stuffed Sausages. No need for company to eat well.

Kimchi-Stuffed Sausages & Vegan Finger Foods Giveaway

I tried a few dishes from the cookbook, but this one was my favourite and thankfully helped use up some odds-and-ends lingering in the kitchen. Reminiscent of my previous (vegan) cheese-stuffed sausage, these sausages are stuffed with kimchi. Kimchi is also incorporated into the batter making for a flavourful yet chewy sausage. I found it easier just to serve it with a side of even more kimchi, but I love suggestion to pan-fry it and then sprinkle with sesame seeds and green onions. Pan-frying would accentuate the flavours even further.

Kimchi-Stuffed Sausages & Vegan Finger Foods Giveaway

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite dish to share at potlucks. I will randomly select a winner on July 30, 2014. Good luck!

Other recipes from Vegan Finger Foods shared elsewhere:

Vegan Potato Puffs with Tapenade

Kale Cucumber Cups

Rasta Salsa

Corn Fritters with Tomato Thyme Gravy

Baked Jalapeños

Spinach Swirls (with another giveaway, too)

Pull Apart Pesto Bread

Quickie Marinara

Fig and Nut Canapés

Sushi Rice Rolls

Salsa Scuffins (with another giveaway, too)

Better Buckeyes

Other dishes I shared at the vegan potluck this year:

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

Pecan and Cranberry Vegan Cheese Log

Raw Thai Pineapple Parsnip Rice

Curried Chickpea Salad with Carrots and Currants

Peanut Butter and Jam Energy Balls

Tahini Cups with a Sweet Coffee Infused Filling

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