janet @ the taste space

Posts Tagged ‘maple syrup’

Homemade Ginger Stir Fry Sauce

In Mains (Vegetarian) on August 13, 2016 at 8:48 AM

Ginger Stir Fry Sauce with udon noodles, broccoli, bell pepper, carrot and tofu

I certainly do not profess to being prepared for the onslaught of emotions, fatigue and physical recovery following birth. Despite being on bedrest for nearly 2 months, I think we were even less prepared than had I been at home and able to move around. It takes a village to raise a child, right? ¬†My parents and Rob helped out tremendously in the first few weeks, making sure the house was clean and we were fed. My small contribution was selecting a few recipes for others to make.ūüėČ Read the rest of this entry »

Smoky Tofu Sandwiches

In Mains (Vegetarian) on July 23, 2016 at 12:48 PM

Smoky Tofu Sandwiches

Wow, it is incredible what a bit of sleep can do for you.

The good news is that Baby P is now home from the NICU but he has grown up enough such that his previous 3 hour around the clock feeding schedule didn’t come home with him. It was closer to every 2 hours when we were discharged home and let me tell you, when feeding can take 30-45 minutes and¬†followed by a 20 minute pumping session, this doesn’t leave a lot of time before the cycle resumes once again. Read the rest of this entry »

Maple-Sriracha Tofu with Roasted Red Peppers & Creamy Grits

In Mains (Vegetarian) on May 31, 2016 at 8:37 AM

Maple-Sriracha Tofu with Roasted Red Peppers & Creamy Grits

One of my favourite and easiest vegetables to freeze are red bell peppers. Last year, we bought a huge bucket of red peppers at the Farmer’s Market and I diligently cut, cored and seeded them before popping them in the deep freezer. Many months later and we are still chomping through them. I purposely baked a bunch of them here.

Even though¬†Lick Your Plate is not a vegan cookbook (you can see my review here), I was intrigued by some of the simple fish recipes. Swapping tofu would be very, very easy and would also benefit from flavourful marinades. While this was a bit more involved than most of my tofu recipes, the marinade and glaze¬†were both excellent. Read the rest of this entry »

Curry Rhubarb Barbecue Sauce

In Sides on May 28, 2016 at 8:28 AM

Curry Rhubarb BBQ Sauce

Every year, I pay particular attention to the weather. Usually it is because I cycle to work but this year it is because of the garden. It still blows my mind that 2 weeks ago, we were worried about frost and snow (it snowed in May, I saw it) and now, the highs are a humid 30¬įC a with a humidex of 33¬įC. No wonder the plants are confused; our magnolia tree bloomed but the city’s cherry trees opted out. The mild spring was short-lived and will likely herald a warmer than normal summer.

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Greek Quinoa Salad with Tofu Feta

In Mains (Vegetarian), Salads on April 23, 2016 at 9:46 AM

Greek Quinoa Salad with Tofu Feta

Rob and I went to New York City (and Brooklyn) last week. When we left Toronto, it was snowing and cold (definitely felt like winter). We were happy to drive a bit further south for even a minor relief. After a week of walking all over Manhattan, we returned to even warmer temperatures in Toronto! Our friend’s toddler was playing in a kiddie pool, it was that warm¬†and summer-like. Read the rest of this entry »

Roasted Maple Rosemary Almonds

In Appetizers, Desserts, Favourites on December 29, 2015 at 7:00 AM

Roasted Maple Rosemary Almonds

Looking for an easy snack? Perhaps for your next holiday party?

Allow me to suggest these Roasted Maple Rosemary Almonds and Cashews.¬† Read the rest of this entry »

Warm Barley Bowl with Roasted Brussels and a Coconut Curry Dressing

In Mains (Vegetarian), Salads on December 17, 2015 at 4:00 AM

Warm Barley Bowl with Roasted Brussels, Sweet Potatoes and a Coconut Curry Dressing

Between holiday parties, preparing for your own holiday (lights, decorations, etc) and always more busy at work, December has to be one of the busiest months of the year. I was not prepared to join in Sam and Andrew‘s Vegan Mystery Box Challenge but once I heard the three ingredients were cranberries, pistachios and coconut milk, I just had join in.
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The Best Vegan Chocolate Cupcake

In Desserts, Favourites on October 17, 2015 at 8:36 AM

The Best Vegan Chocolate Cupcake

Guys, did you see the viral BRAIN CAKE?

As someone who looks at brains on a¬†regular basis, this is remarkably accurate and in the how-to video, it doesn’t look that hard. I think it is awesome!

But this post is not about brain cakes or even necessarily vegan fondant.

It is about something even better: The Best Vegan Chocolate Cupcake. Read the rest of this entry »

Chewy Lemon-Coconut Granola Bars

In Desserts on October 13, 2015 at 7:20 AM

Lemon-Coconut Granola Bars

Tis the season for snack bars.

The summer is when I typically make my snack bars, aligning¬†with my cycling adventures. However since I broke my ankle last year, I haven’t been cycling the long distances. I still cycle to work with is a very manageable 16 km, round-trip. Lately, I have a few extra meetings¬†downtown, though, which has added an extra 18 km to my commute a few times each week. By the third day in a row, my legs can feel it! Having these extra snacks on hand have been very helpful. Read the rest of this entry »

Peach Chia Crumble with an Almond-Coconut Topping

In Desserts on August 25, 2015 at 7:35 AM

Peach Chia Crisp

If I had to pick the best time to be in Ontario, it would be late summer.

The temperatures are warm and pleasant. The local produce is at its peak. Bursting with fresh tomatoes, zucchini, and corn. I love earlier fruits (strawberries, raspberries and blueberries) but fresh warm peaches are where I am focusing right now.

Peach Chia Crisp

With the earlier tropical heat wave, I had a hankering for a good ginger-peach crumble¬†with an almond-coconut topping. I didn’t want a soupy bottom, so I figured chia seeds would be the perfect antidote.

Peach Chia Crisp

Sadly, by adding a mere 1 tbsp of grated ginger, I could not taste it at all. Next time, I would add more and have noted this below. So, it is a peach crumble.

Secondly, the chia seeds sopped up a lot of the released peach juice and this was more pronounced when I ate the leftovers. Different than a traditional crumble and worth a try. I also might try grinding my chia seeds in advance to avoid lumpy chia seeds.

Happy peaching!

Other crips/crumbles you may enjoy:

Blueberry Peach Raspberry Crumbles

Rhubarb Blueberry Cranberry Crisp with a Pistachio Crust

Raw Mixed Berry Crisp

Apple Cranberry Oat Crumble

Peach Chia Crisp

Read the rest of this entry »

BBQ Roasted Chickpea Summer Salad + Abundance Diet GIVEAWAY

In Appetizers, Book Review, Mains (Vegetarian), Salads, Sides on July 28, 2015 at 7:33 AM

BBQ Roasted Chickpea Salad

As the hot summer persists, let us marry the perfect summer eats. BBQ and salads. And for those without a BBQ, have no fear, this one is for you.

No BBQ needed, the BBQ flavour is completely from the roasted chickpeas. A bit more complex than my bacon-flavoured chickpea croutons, but definitely not any harder than pulling out a few more bottles, these roasted chickpeas are awesome. Smoky, savoury and delicious. You could just eat them with your hand (totally guilty) or add them to a salad for a more complete meal. Here I paired it with salad with mixed greens, cherry tomatoes, purple cabbage, shredded carrots and avocado with a splash of lemon juice. Mix it all together for a fabulous meal.

BBQ Roasted Chickpea Summer Salad

The smoky roasted chickpeas comes from Somer McCowan’s new cookbook,¬†The Abundance Diet. Somer blogs at Vedged Out and is the originator behind the vegan extra sharp cheese ball and fresh vegan moxarella¬†(a revised version of the mock mozzarella is in her book). The cookbook was borne out of her previous Green Smoothie Challenge.¬†

I am always anxious of leafing through cookbooks marked with words such as ‘diet’, ‘detox’, or the like, but I have no reservations about this cookbook. Somer’s recipes are all gluten-free, plant-based vegan recipes and also, to the astute eye, also free of oil and refined sugars. (The tip-off are the lack of oil in the soups and stews, as I am accustomed to saut√©ing my onions in oil). Otherwise, the recipes are filled with an abundance of vegetables for creative meals that are relatively easy to make, too.

*BBQ Roasted Chickpea Summer Salad + Abundance Diet GIVEAWAY

The recipes span the entire day (breakfast to lunch to dinner including snacks) because there are meal plans that span 28-days (they can be found here if you want a preview). She includes recipes for 26 salads and dressing.  The Lentil taco salad was fabulous (even without the roasted red pepper dressing) and her Ultimate Lentil Salad reminds me of my own 11-Spice Lentil Salad with Capers and Currants (and always a hit). Her soups are equally enticing, with meal-type soups like Quinoa Minestrone and her Smoky Split Pea Soup. Others are more vegetable-based which are more suitable as appetizer.

I enjoyed her Moroccan Lentil Soup even though I substituted a handful of fresh dill for the parsley/cilantro. She also has a main dish section with recipes I have been eyeing, such as Chiles Rellenos Casserole Bake with Smoky Chipotle Enchilada Sauce and Homestyle Mexican Casserole. Green smoothies, juices, snacks, dips and desserts round out the cookbook to keep you full throughout the day.

*BBQ Roasted Chickpea Summer Salad + Abundance Diet GIVEAWAY

I remember when cookbooks were mostly text, but it is so nice to see excellent photography. Ann Oliverio photographed most of the recipes and they are a treat throughout the cookbook. Just look at the delicious cover photography highlighting the Funeral Potatoes. A funeral for your fat?

Of note, while this is a diet based on vegan abundance, Somer’s narrative highlights the potential ways to expedite weight¬†loss. Some people may not like this tone and I suggest simply enjoying the recipes. Not a fan of stevia? (Me, neither). Simply substitute dates instead for the smoothies¬†or all coconut sugar in other desserts. Or in my case, add some beans to the vegetable-centric meals. In all, the recipes look great and only on closer inspection do they jump out as diet food.

BBQ Roasted Chickpea Summer Salad

Want your own copy?

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US. To be entered in the random draw for the book, please leave a comment below telling me what you like to eat in abundance. The winner will be selected at random on August 7, 2015. Good luck!

Recipes from The Abundance Diet spotted elsewhere:

Apple Pie Green Smoothie

Cheesy Cauliflower and Potato Bake

Cherry and Chocolate Soft-Serve Ice Cream

Moroccan Lentil Soup

No-Bake Cookie Bites

Raw Cashew Horchata

Raw Pad Thai

Rawkin Rainbow Kale Salad

Tomato Basil Bisque

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.

Enjoy!

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.

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Balsamic Asparagus Quinoa Salad with Baked Tofu

In Mains (Vegetarian), Salads on June 25, 2015 at 7:00 AM

Vegan Protein Bomb Salad (aka Balsamic Asparagus Quinoa Salad with Baked Tofu)

This is totally the Vegan Green Power Bowl.  Let us count the green ingredients: spinach, cucumber, asparagus and avocado. Balsamic baked tofu and cooked quinoa round this out as a hearty salad. I drizzled some mosto cotto overtop as a quasi-dressing. With its sweetness, it balanced the rest of the bowl perfectly.

Vegan Protein Bomb Salad (aka Balsamic Asparagus Quinoa Salad with Baked Tofu)

Posts will be a bit sporadic over the next few weeks. Rob and I are moving across town and work has been keeping me hopping, so I have barely had enough time to squeeze in cooking, let alone blogging.

While I realize it is likely too late to grow anything at our new place (heck, we don’t even have a garden dug out yet), I am still dreaming of what to plant. I am going to try to my hardest to get an asparagus plant going. They are perennials and can live for over 50 years. It takes a few years until they are productive, so we will be patient. We plan to settle for down for many years. For the last five years, Rob and I have moved every.single.year. It will be nice to unpack our boxes for the last time.

Which vegetable do you like the most in your garden? Do you have any asparagus?

Vegan Protein Bomb Salad (aka Balsamic Asparagus Quinoa Salad with Baked Tofu)

 

I¬†am sharing this with Meat Free Mondays. Read the rest of this entry »

Peanut Butter Cookie Dough Bites

In Desserts, Favourites on June 18, 2015 at 6:32 AM

Peanut Butter Cookie Dough Bites

We made these delicious raw cookie dough treats at the cottage.

Let’s just say the cottage was a tad rustic….. so when there was no vanilla, Bailey’s Irish Cream was the substitute. Have no fear,¬†the cottage is stocked with all the essentials.

Peanut Butter Cookie Dough Bites

The recipe is based from¬†Oh She Glows¬†but we added the Bailey’s and added some ground flax seeds for¬†more good stuff. It actually stuck together without it as well. In fact, the dough was so smooth, it honestly reminded me of real cookie dough. With a touch of baking soda/powder, we were actually wondering whether they really would turn into cookies. While we made a double batch, there was no time to experiment since we gobbled them down. We had a few that we packed for home, but we ate them all during our traffic-thick ride home.

In all honesty, it was hard to detect the Bailey’s but I think I had one which was more boozy. I wonder if it helps keep it less icy after being frozen. I think that’s why alcohol is added to homemade ice cream, right?

What kind of essentials do you keep at your cottage?

Peanut Butter Cookie Dough Bites

You may also enjoy these recipes:

Peanut Butter and Jam Energy Balls

Chocolate Peanut Butter Balls

Maca Chip Energy Balls

Raw Cinnamon Raisin Balls

Spiced Acai Energy Bars

Read the rest of this entry »

Sweet and Salty Tahini Asparagus and Quinoa Salad

In Book Review, Mains (Vegetarian), Salads on June 5, 2015 at 6:32 AM

Sweet and Salty Tahini Asparagus and Quinoa Salad

I wait patiently for the few weeks every year when local asparagus finally makes its way to my kitchen. A late start to spring, and perhaps an early start to summer, meant I had to wait a little bit longer. Asparagus is cheaper than our beloved broccoli, at least right now, so we’ve been stocking up. Stalking up, is probably more correct. HA!

Sweet and Salty Tahini Asparagus and Quinoa Salad

This was a simple salad completely worth sharing. It is multi-component, but each part is simple and completely malleable to what you have in your kitchen. I picked quinoa as a fluffy base to the salad and seasonal roasted asparagus as my green. It is topped with candied nuts and seeds, oven roasted with maple syrup and everything is balanced with a tangy lemon-tahini dressing. Avocado would have been a nice accompaniment, too.

Sweet and Salty Tahini Asparagus and Quinoa Salad

The recipe is adapted from Anna Jones’¬†A Modern Way to Eat.¬†Originally published in Britain, it was updated for a North American audience. The cookbook is vegetarian with plenty of vegan or vegan-friendly recipes, and I love this cookbook so far. The recipes highlight vegetables with seemingly simple ways to create meals without being boring. She has worked with Jamie Oliver and Yotam Ottolenghi, if that gives you an idea of her recipes: flavourful unique combinations with a touch of simple.

Sweet and Salty Tahini Asparagus and Quinoa Salad

Recipes from A Modern Way to Eat  spotted elsewhere (I found many of them!):

Any night of the week pizza
Autumn roasted root panzanella
Avocado and lemon zest spaghetti
Banana, blueberry and pecan pancakes
Brown sugar meringues with sticky apples and pears
Butterscotch chocolate chip blondies
California miso, avocado and lima bean salad
Cardamom and carrot cakes with maple icing
Celeriac soup with hazelnuts and crispy sage
Cherry and rose water macaroon tart
Cherry poppy seed waffles
Double chocolate cloud cake
Double greens and filo pie
Elderflower and pistachio cake
Farro with roasted leeks and smoky-sweet romesco
Figs with sticky date dressing
Full of greens fritters
Goodwill rainbow pie
Honey-roasted radishes
Huevos rancheros
Laura’s¬†herbed green quinoa
Lemon-roasted feta with traffic-light tomatoes
Lemony lentil with crispy kale soup (totally on my to-make list)
Light tart of butternut squash and kale
Lime and chipotle black bean tacos
Maple peanut California wraps (totally on my to-make list)
The New Eggs Benedict with a Healthy Hollandaise
Overnight bircher with peaches
Pan-dressed noodles with crunchy cabbage and crispy tofu
Raw brownies
Raw thai citrus crunch salad
 
The really hungry burger
Roasted spring vegetables with watercress vinaigrette
Seeded pistachio and squash galette
Strawberry poppy seed crisp
Sweet potato quesadillas
Sweet red onion and hazelnut pizette
Tomato and coconut cassoulet (totally on my to-make list)
Turkish fried eggs

PS. I am sharing this with Eat Your Greens, No Croutons Required and Meat Free Mondays.

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