the taste space

BBQ Lentil Sandwich

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

BBQ Lentil Sandwich

It has been a week in the new house and we’ve given our new barbecue a quick initiation.

BBQ Lentil Sandwich

Part of the beauty of the new grill is that meals are simpler. Fresh vegetables with a touch of oil, salt and pepper along with a veggie burger. It still hasn’t stopped me from pinning more creative recipes (follow my vegan BBQ pinterest board here).

BBQ Lentil Sandwich

These BBQ lentils are from my pre-BBQ days and a fun way to switch up your BBQ protein if you are tired of veggie burgers. While you could eat these as a side, I opted to construct a sandwich, reminiscent of Sloppy Joes but with a BBQ flavour. I topped it with my carrot-sriracha coleslaw for an easy topping.

BBQ Lentil Sandwich

Do you have any favourite recipes for the BBQ? I highly recommend these balsamic roasted portobellos which have been my go-to option whenever I had access to a grill in the past. I am also curious which brand of veggie burgers is your favourite. There are so many options. The one I have liked so far has been “Veg Out” Quarter Pounder. Oddly enough, I can’t even find a link with it on the google interwebs to share my find with you.

BBQ Lentil Sandwich

I am sharing this with Meat Free MondaysVegetable Palette for reds and My Legume Love Affair.

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Roasted Balsamic Chickpeas + Plant-Powered Families Cookbook Giveaway

Posted in Book Review, Sides by janet @ the taste space on May 22, 2015

Dreena's Roasted Balsamic Chickpeas

In addition to not (almost) blogging, you know what else I have not been doing?

Exercise. Going to the gym.

It has been over 2 months since I have stepped into my gym. For years, I was a morning gym-goer, opting to wake up early and work out before heading to work. After I moved back from Texas, I switched it up to go after work. I knew it was a recipe for disaster, but it worked out well during the winter. In due time, I think I will meander back to the gym but enjoying this relaxed phase to the max.

Dreena's Roasted Balsamic Chickpeas

I have slowly ramped up my digestive system back up to its mostly normal high-fiber self, and spent this weekend making (and eating) all the chickpeas. One of the easiest ways to eat chickpeas (after hummus, of course), is to roast them. I really liked these salt and vinegar roasted chickpeas, and this batch was a tangy balsamic version with a touch of maple. They roasted up, shrinking in size, but gained a savoury outer crust. Snack on them as they are, or add them to your next salad.

Plant-Powered Families review + giveaway

The recipe is from Dreena Burton’s latest cookbook. No stranger to her lovely recipes (Black Bean and Sweet Potato Stew, Lemon Mediterranean Lentil Salad, Moroccan Vegetable Phyllo Rolls, and Orange Red Lentil Soup with Coriander and Star Anise), her latest cookbook is focused on family-friendly recipes, catering to the (oftentimes) picky requests of children. She said these chickpeas were often requested by her children, and I could see why.

Dreena's Roasted Balsamic Chickpeas

This is undoubtedly her prettiest cookbook yet with all photographs by Nicole Axworthy (you can see her favourite recipes form the cookbook here and her photo of the chickpea nibbles at the bottom of the post). Indeed, the recipes span the entire day with breakfast recipes like Almond Zen Granola, Savory Chickpea Omelets and Pumpkin Snackles. Lunch options include salads with tofu feta, “magical” applesauce vinaigrette, mild cheesy dip and the simplest marinated baked tofu I still want to make myself. Dinner themed recipes include soups/stews like Pumpkin Lentil Soup and Apple Lentil Dal, pizzas/pasta including Polenta Pizza Crust and Hummus Tortilla Pizzas, and Burgers/etc such as Sneaky Chickpea Burgers. Like her previous books, dessert is not forgotten with puddings, creams, sauces, cookies, bars, energy bites, frozen treats, cakes and fruit-based desserts all represented.

Dreena's Roasted Balsamic Chickpeas

All of her recipes use plant-based whole foods as ingredients. She has tried to make them more nut-free, a common problem when feeding children going to school. As someone who owns a few of Dreena’s cookbooks, I feel like it is only fair to mention that this is an oil-free cookbook (not necessarily low-fat) and you may recognize some recipes from her previous cookbooks. Some are the same (ie, the umami burgers and blondies from Plant-Powered 15) and other recipes seem similar but have been modified to accommodate nut-free options (ie, her Nicer Krispie Squares) or oil-free options (ie, her Sniffle Lentil Soup). There are definitely new recipes, too, which are true to her signature kid-friendly style.

Dreena's Roasted Balsamic Chickpeas (aka Chickpea Nibbles)

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 which vegan food your family loves to eat the most. The winners will be selected at random on June 5, 2015. Good luck!

Recipes from Plant-Powered Families spotted elsewhere:

Artichoke and Spinach Dip

Artichoke Sunflower Burgers

Baconut

Best Banana Bread (or Muffins)

Blueberry Lassy Muffins

Cheesy Caesar Dressing

Cinnamon French Toast

Crazy Brownies

Creamy Artichoke Spinach Dip

Creamy Vegan Fettuccine

Double Chocolate Orange Banana Muffins

Fudgicles

No-Bake Granola Bars

Peanut Butter Pudding with Berrylicious Swirl

Polenta Pizza Crust

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars

Red Lentil Hummus

Saucy BBQ Chickpeas and Green Beans

Sticky Almond Blondies

Ta-Quinos

Umami Almond, Quinoa and Sun-Dried Tomato Burgers

White Bean Guacamole

PS. I am sharing this with No Waste Food Challenge and Bookmarked Recipes.

PPS. There is still time to enter this giveaway for Crave Eat Heal here.

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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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Chili-Lime Noodles

Posted in Mains (Vegetarian), Sides by janet @ the taste space on October 5, 2012

This post is dedicated to my Mom.

Whenever we chat on the phone, she likes to ask me how I am doing eating through my pantry. Are you still eating all your noodles? What about your beans?

I’ve tried to reassure her that yes, we are eating through our pantry. I am still eating through my kelp noodles, my collection of beans and polishing off assorted grains like millet. She just might not be able to tell from my blog posts. Not everything makes it to the blog and sometimes it can take a while for me to put together a proper post (backlog!).

So here we go: photographic proof we’re eating the soba noodles, too. OK, Rob is eating the soba noodles. ;)

Never doubt a Tess recipe. Here we have soba noodles that are smothered in a bright, tangy, zesty and most importantly delicious chili-lime dressing. The dressing has mostly raw ingredients, like garlic and cilantro that complement the heat from the sriracha, ginger and green onion and the sour from the fresh lime juice. A little sweetness goes a long way in balancing the flavours from the agave.

As with most dressings, feel free to add any vegetables you desire. I just photographed the base noodles, but it was served with pan-fried tofu and eggplant, since they were lingering in the fridge. Somehow the addition of eggplants didn’t make for a very photogenic dish, but Mom, believe me that we had some veggies and protein with this meal. ;)

This is my submission to this week’s Presto Pasta Nights, hosted by Val, and to this week’s Healthy Vegan Friday and Ricki’s Wellness Weekend.

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