janet @ the taste space

Posts Tagged ‘nutritional yeast’

Smoky Corn Chowder + Vegan Bowl Attack GIVEAWAY

In Book Review, Mains (Vegetarian), Soups on August 21, 2016 at 8:23 AM

Smoky Corn Chowder + Vegan Bowl Attack GIVEAWAY

It is local corn season!

This baby business has had me cooped up most of the spring and summer and it is nice to finally feel like the early hazy days have lifted somewhat. It only took 9 weeks. One problem with having a preemie is that his newborn period runs longer.  We have to wait for his corrected age for him to develop his milestones. So no, he isn’t sleeping through the night just yet. Not even close.

But, it was nice to wake up while corn season is in full force. Rob can grill the corn pretty quickly and if you have any leftover, or can spare a handful of cobs, this is a fantastic soup. Read the rest of this entry »

Creamy Summer Cajun Soup

In Mains (Vegetarian), Soups on July 31, 2016 at 4:34 PM

Creamy Summer Cajun Soup

This summer we’ve been eating a lot of soups and stews. It could have been that we were immune to the hot weather, as we spent the majority of it in an air conditioned NICU. Or, more likely, that we’ve been making up for lost time and stocking our freezer with extra food.  We have fully adopted making a second batch of a recipe and freezing half. Soups and stews are great for that. Read the rest of this entry »

Turkish-Style Spinach with Creamy Tofu Ricotta + Peace & Parsnips cookbook GIVEAWAY

In Book Review, Mains (Vegetarian), Sides on June 11, 2016 at 8:02 AM

urkish-Style Spinach with Creamy Tofu Ricotta + Peace & Parsnips cookbook GIVEAWAY

Want to know what I would consider a lot of spinach? 2 pounds.

It can take me a week to finish a clamshell of baby spinach but I I figured 2 bunches of regular spinach would be 2 lbs. After prepping and removing the stems from both bunches, I barely had a pound of spinach.

Still eager to make this dish, I added our emergency package of frozen spinach (the convenience of it being de-stemmed was not lost on me) and while I still didn’t have enough spinach for the recipe, it was certainly plenty of spinach! Read the rest of this entry »

Pumpkin Hummus + Easy Vegan Cookbook GIVEAWAY

In Book Review, Sides on April 10, 2016 at 8:54 AM

Pumpkin Hummus + Easy Vegan Cookbook GIVEAWAY

You have probably noticed I have been struggling with the blog lately. I am barely eking out a post per week. It is a combination of a few things: less time spent cooking and less time to blog about it. It certainly isn’t that I have stopped eating (HA!) but I found myself nodding when I read Ginny’s latest post about Vegan Food for People Who Don’t Cook. Combined with quite a few batches of my Easy Vegan Lasagna, and incessant snacking on hummus and crackers, it feels like I have been eating hummus non-stop. And no, I wasn’t even making it myself, the bulk of it came from store-bought varieties. Not sorry. Read the rest of this entry »

Tempeh Enchilada Casserole

In Mains (Vegetarian) on March 19, 2016 at 7:54 AM

Tempeh Enchilada Casserole

Sometimes I forget about tempeh, but it is an awesome vegan protein source with 22g of protein in 4 oz (half a package). Not everyone loves tempeh. One way to love it is to slather it with a marinade. No marinade, here. In this case, your smother it and hide it within a delicious casserole. Read the rest of this entry »

Creamy Cheezy Vegan Polenta + Great Vegan Grains Cookbook GIVEAWAY

In Book Review, Sides on March 5, 2016 at 8:11 AM

Creamy Cheezy Vegan Polenta

Continuing with the easy comfort foods, how about baked grits? Or creamy cheezy baked polenta?  I am no stranger to the elaborate, creamy, stovetop polenta but sometimes, you want to eat something a little less laborious with all the flavour.

This dish uses a creamy concoction including sauerkraut, cashews, nutritional yeast and miso to simmer with the cornmeal for a few minutes. Next, you pop it into the oven to complete the easy side dish. Here, I paired the polenta with the Hemp Crusted Tofu with Garlic Collards in Superfoods 24/7 which I was compelled to make after seeing Cadry’s raving review and Andrea’s spin on it. Neither dish disappointed and both worked well together for a complete meal. I even snuck a few pieces of the baked grits for breakfast, too. Read the rest of this entry »

Roasted Beet Burgers + Eat Like You Give a Damn cookbook review + GIVEAWAY

In Book Review, Mains (Vegetarian) on December 1, 2015 at 7:36 AM

DSC_6458

With a bold title, Eat Like You Give a Damn, it seemed fit to share this lovely cookbook around the holidays. With the American Thanksgiving/Thanksliving wrapping up and Hannukah/Christmas season quickly approaching, it should be a season for giving a damn. No?

Eat Like You Give a Damn is a vegan cookbook by Herbivore Clothing’s Michele Schwegmann and Josh Hooten and recently won Vegweb’s Favourite Cookbook of the Year. Read the rest of this entry »

Revolutionary Savoury Egg Mix + DIY Vegan Cookbook GIVEAWAYS

In Book Review, Breakfasts, Favourites on October 24, 2015 at 8:31 AM

Savoury Egg Mix + DIY Vegan Cookbook GIVEAWAY

Tofu scramble does not taste like scrambled eggs. Have you ever thought that?

I imagine it might be an early reaction to a tofu scramble, with the second thought reminding yourself how wonderful it tastes, irregardless. Even my favourite dillicious tofu scramble does not remind me off eggs, unless you like lumpy firm eggs? When I first cooked scrambled soft tofu, I was one step closer to scrambled egg creation. However, while the soft tofu is creamy, silky and fluffy, the problem is that it took much longer to cook. Read the rest of this entry »

Mojito-Dressed Roasted Plantain and Black Bean Salad

In Mains (Vegetarian), Salads, Sides on September 22, 2015 at 7:07 AM

Mojito-Dressed Roasted Plantain and Black Bean Salad

As the weather cools off slightly, instead of gravitating towards my closest root vegetable (in due time), it seems I am gravitating towards meals that keep summer in my kitchen. Almost a fusion of my recent Jerk Tofu and Plantain Bowl and my Mojito-Inspired Tofu Skewers, I used a Mojito marinade for a black bean and plantain salad.
Read the rest of this entry »

Thai Quinoa Salad

In Mains (Vegetarian), Salads, Sides on September 10, 2015 at 7:39 AM

Thai Quinoa Salad

Some of you may have noticed I changed the look of the blog. Please come over, have a look if you subscribe through email or RSS and tell me what you think.

I have also updated some of my other channels on social media.

I finally signed up for twitter and slowly figuring it out. I am also now on instagram, too, but I haven’t done much (yet). I am still on pinterest (lots of pins there!) and you can follow me on facebook now, too.

A bit slow on the uptake, but check it out and follow me, if you’re already there.🙂

I am trying to declutter my life but we’ll see how that contributes (or not). 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 sautéing 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

Vegan Bigos (Polish Sauerkraut Stew) + Great Vegan Protein Book GIVEAWAY

In Book Review, Mains (Vegetarian) on April 24, 2015 at 11:29 AM

Vegan Bigos (Sauerkraut Stew) + Great Vegan Protein Book GIVEAWAY

Lest you think I have bounced back from my surgery in record time and couldn’t wait to go back into the kitchen, I am working on some sharing some special meals prior to our trip. Truthfully, my appetite has taken a while to bounce back and we suspect my standard vegan diet contained too much fibre for my (at-the-moment) delicate gut.

As we move towards spring produce, this quick and easy stir fry with mushrooms, cabbage, sauerkraut and soy curls is delightful with a hit of fresh dill. The recipe is from The Great Vegan Protein Book and was originally called “Cabbage-n-Kraut with Seitan” but I alternated the main protein source, swapping seitan for soy curls. After a taste test form Rob, he told me I had just made a vegan version of the national Polish dish, Bigos, traditionally known as a Hunter’s Stew with different kinds of meat simmered with cabbage, sauerkraut and mushrooms with a touch of tomato. Score!

Vegan Bigos (Sauerkraut Stew) + Great Vegan Protein Book GIVEAWAY

For those concerned with protein sources as a vegan, The Great Vegan Protein Book helps by tackling that question directly. Main vegan protein sources, legumes/beans, whole grains, nuts/seeds, tofu/tempeh and seitan are highlighted in the recipes. Ingredients less often thought as protein-dense, such as nutritional yeast and vegetables such as mushrooms, broccoli and Brussels sprouts, are also highlighted making recipes that are quite diverse. There are also snacks and desserts, including a No-Bake Choco Cashew Cheesecake with 9 g protein per serving.

Vegan Bigos (Sauerkraut Stew) + Great Vegan Protein Book GIVEAWAY

All recipes include the protein content of each dish, although no other nutritional information like total calories which is a shame. Certainly the dishes featuring tofu, tempeh and seitan contain the most protein. Examples include Tempeh Banh Mi (41 g protein/serving), Higher Protein Sausage (86 g protein/sausage), Sesame Seitan Super Salad (55 g protein/serving), Pecan-Crusted Seitan Cutlets with Brussels Sprouts (51 g protein/serving), Braciola (68 g protein/serving) and Homestyle Potpie (47 g protein/serving). There is also a Beans and Greens Bowl with 23 g protein/serving and the BBQ Lentils with 12 g protein/serving.

Personally, I like to plan my meals around some sort of vegan protein. Once you figure that out, the rest of a balanced meal naturally takes place. Beans will contain protein and carbohydrates, tofu and nuts contains protein and fat, etc. Rounded out with some vegetables, this is how I try to craft my eats. This book is welcome to my cookbook collection with its varied and balanced meals.

Vegan Bigos (Sauerkraut Stew) + Great Vegan Protein Book GIVEAWAY

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 about your favourite vegan protein and how you like to cook it. The winner will be selected at random on May 1, 2015. Good luck!

Recipes from The Great Vegan Protein Book shared elsewhere:

Apple Breakfast Farro Burrito (with a giveaway, too)

BBQ Lentils

Seed and Nut Ice Cream

Unicorn Tacos (with a giveaway, too)

Wild Rice Pilaf

High protein seitan recipes shared here previously:

Vegan Chorizo Sausage

Seitan Sausage Buns

PS. I am sharing this with Cooking with Herbs, Bookmarked Recipes and Vegetable Palette.

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.

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Southwestern Avocado Scramble Salad + wedding photos

In Mains (Vegetarian), Salads on April 9, 2015 at 7:10 AM

Southwestern Avocado Scramble Salad

Long time no write!

My longest blog hiatus is definitely worthy of a wedding and honeymoon. I know a few were interested in photos and here are a few teasers from our fabulous photographer, Gabe McClintock.

In case the embedded photos don’t work, the original posts are here and here.

Southwestern Avocado Scramble Salad

After a partial whirlwind through Honduras and Guatemala following our wedding, we returned to Toronto earlier this week. I was hoping to bring a bit of spring and summer back with me, but Toronto is still fairly cold with (freezing) rain this week. Channeling my continuance of all things avocado (albeit of the Mexican variety), I could not resist them at the grocer. I still managed to stock up with lots of vegetables and then threw together this quick and easy salad.

Consider it a chunky avocado dressing, or an avocado scramble salad, the flavours are bright and flexible. The different veggies conferred different textures while enveloped by the creamy lime avocado mash with a hint of cheeziness from the nooch. The black beans help to make this a filling complete meal salad. It was excellent and I recommend eating it at once as the leftovers were not as vibrant. Alternatively, sprinkle with a touch more lime juice when reserving. While not necessary, I added the salad on top of leafy greens. I have a bad habit of buying leafy greens and then not eating them. Here’s to eating more greens. And warmer weather.

What are you wishing for lately?

Southwestern Avocado Scramble Salad

I am sharing this with Eat Your Greens, No Croutons Required, My Legume Love AffairThe Spice Trail and ExtraVeg.

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.

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