janet @ the taste space

Posts Tagged ‘olive oil’

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

In Mains (Vegetarian), Salads on July 21, 2015 at 7:02 AM

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

Even though we have had the BBQ on in full force since it arrived, it is (mostly) limited to the weekends. However, I love bulk cooking on the weekends, so we’re trying to keep things simple mid-week.

Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed of baby spinach, doused with a balsamic dressing.

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

Jessica asked about mosto cotto in my previous posts. It is a sweet balsamic reduction and a simple 1-ingredient dressing. A balsamic vinaigrette could easily be substituted, so I decided to make my own and use it all week. I made a glorious full cup to share with Rob.

Except the world was against me, and I tipped 75% of my dressing. Onto my shorts, onto my slippers and behind my stove. I am not sure if bird poop or balsamic vinegar makes a worse stain, but I quickly disrobed and cleaned my shorts and next my slippers. My black shorts fared better than my slippers which may now look a bit more brown than white. Oops….

Anyways, the salad was fabulous. I hadn’t planned to share it but the mushrooms added a wonderful earthy contrast next to the sweet strawberries and savoury balsamic vinaigrette. Delicious. Enjoy!

Portobello Carpaccio, Tofu and Strawberry Spinach Salad

I am sharing this with Meat Free Mondays.

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Peacefood Cafe’s Chickpea Fries & HappyCow Cookbook Giveaway

In Appetizers, Book Review, Sides on October 21, 2014 at 7:10 AM

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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Pecan and Cranberry Cheese Log & Cookbook Giveaway!

In Appetizers on December 17, 2013 at 7:46 AM

Pecan and Cranberry Cheese Log

A few months ago, though, I was treated to a wonderful girl’s night out: a vegan wine and cheese!

A vegan cheese party in Texas.

An oxymoron like no other?

I don’t buy processed vegan cheeses and while I have tried my hand at simple homemade cheeses, I was blown over by all.the.vegan.cheeses. There was a complete spread from Door 86 (the cheese ball was my favourite), Heidi Ho, and a bunch of homemade cheeses from Artisan Vegan Cheese (the sun-dried tomato and garlic cream cheese was fabulous). I have been intimidated by recipes requiring room temperature fermentation. My biggest kitchen disasters have been sauerkraut and pineapple vinegar from Mastering Fermentation. No fun.

Pecan and Cranberry Cheese Log

Enter The Cheesy Vegan. A bit more complex than cashew spreads, but recipes not as complex to require fermented rejuvelac. I started with this recipe for a vegan cheese log crusted in pecans and cranberries. Not hard to make, but with a few steps over the span of 2 days, you need a bit of advance preparation. Coconut and olive oil are blended with cashews, lemon juice, tahini and salt and then left to drain/ferment overnight. Instead of cheesecloth, my fine-mesh strainer worked like a charm. The following morning, a fair amount of liquid had dripped from my cashew spread.. and in case you were wondering, it looked mostly like oil. A bake in the oven at a low temperature is akin to a faster dehydration (I presume) and assists with getting the cheese to firm up. Refrigerate, top with the nuts and cranberries, and you are good to go. The salty/lemony spread paired really well with the buttery pecans and sweet cranberries.

I will confess that I did not bring any vegan cheeses to the original cheese party but was inspired to make the cheese log for a subsequent vegan potluck. It was a hit. With so many recipe requests, I knew I had to share it… and lucky for you, you can also win your own copy of the cookbook!

Thankfully the publisher is letting me give a cookbook to one reader living in the United States (sorry to all my non-US readers). To be entered, please leave a comment here, telling me about your favourite vegan cheese or cheese dish. If you haven’t made anything cheesy yet, have a look through the table of contents of The Cheesy Vegan on amazon and tell me what you want to cook the most. I will randomly select a winner on December 26, 2013. Good luck!

Pecan and Cranberry Cheese Log

PS. Other recipes from The Cheesy Vegan spotted elsewhere:

Bloody Vegan Mary

Lemony Parmesan Linguine

PPS. My other vegan cheese/dairy recipes:

Tofu Feta

Italian Cashew Cheese

Nacho Cheese Cashew Spread

Rosemary Cashew Cheese

Scallion Cashew Cheese

Cashew Sour Cream

PPPS. Other giveaways I am sharing right now: 30 Minute Vegan’s Soup’s On! and Indian Cooking Unfolded.

PPPPS. This is my submission to this month’s Feel Good Food challenge for cranberries and this month’s Cheese Please challenge for festive nibbles.

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Morrocan Carrot and Chickpea Salad

In Salads on July 9, 2013 at 5:49 AM

Morrocan Carrot and Chickpea SaladLiving in Toronto, my kitchen accumulated a lot of stuff. Gadgets, ingredients, Mason jars, you name it. All for the best, though, allowing me to explore new favourites.

Thus, when we moved to Houston, we pared down our kitchen, minimalist-style. Minimalist, in comparison, because I am not willing to compromise in the kitchen, either. Do I need 5 different whole grains all the time? No. I will repopulate my kitchen with my favourites. Quinoa, brown rice and oats. Beans? Right now, I have been mainly munching on canned beans (we don’t have containers/bags to freeze beans yet and time has been a bit sparse). OK, I will still have many beans (don’t forget, I can order from Rancho Gordo directly!) but my collection will not as big as my last.

I still don’t feel deprived in the slightest. There are constant permutations and combinations to try out. The recipe may look the same, but a change in spice can make all the difference.

While still in Toronto, I was had a cook-date with a friend after work. I suggested making Heidi’s Moroccan chickpea and carrot salad. No cooking required, it was filled with my typical pantry staples. However, not everyone always has a lemon on hand, grows mint in their backyard (I don’t have that anymore), stocks prunes (um, yeah, not me either) or has a spice grinder. So we made do with what she had. Lime instead of lemon, cilantro instead of mint, dates instead of prunes and we kept the cumin seeds intact.

It may just be a label, but I wondered whether these changes would make this salad less Moroccan. Dates, cumin and carrots are very common in Moroccan cooking. However, I typically ascribe cilantro to Indian and southeast Asian cuisine. Turns out, cilantro is pervasive in Moroccan cuisine as well. Moroccan, with a twist, perhaps. With the mix of sweet dates, earthy cumin, tart lime, bright cilantro and crunchy carrots, it was very good.

It should not come as a shock, since it is very similar to my beloved Curried Chickpea Salad with Carrots and Currants with a smattering from my Moroccan Carrot Salad. Next time, though, I think I will try the original recipe. A tasty variation on a similar theme.

Morrocan Carrot and Chickpea Salad
This is my submission to Deb for this week’s Souper Sundays, to this month’s No Croutons Required for legume salads and to this month’s Bookmarked Recipes. Read the rest of this entry »

Raw Carrot Falafels and Cauliflower Couscous Wrap with a Hummus Dressing

In Favourites, Mains (Vegetarian), Salads on May 26, 2013 at 7:58 AM

The dehydrator and juicer are now out in full force.

Carrots for juice and then the pulp was made into these lovely raw falafels.

I know, I said I don’t like raw Mediterranean eats. While I like Middle Eastern foods, I don’t like falafels.

However, I loved these raw carrot falafels.

Probably because they don’t taste like real falafels. And they don’t use raw chickpeas, either.

In any case, they taste great.

Carrots (or carrot pulp) is combined with sesame seeds along with lemon juice, garlic, cilantro and green onions for a flavour punch. Dehydrate them for 4 hours and you’ve got some soft and moist falafels without the heaviness from typical deep-dried falafel balls.

I combined the falafels with my favourite Middle Eastern-tahini dressing to date. Hummus-style with additional lemon juice, tamari and tahini. I originally used it in my Chickpea and Tofu Tahini Scramble but found the flavours mellowed after cooking on the stovetop. However, I stuck my finger in first to see how it tasted. I knew it would be a great dressing/dip and it did not disappoint.

I originally served the falafels and dressing as a salad overtop greens, but they also went really well in a green wrap with a bed of raw cauliflower couscous.

Don’t have a dehydrator? These could also be baked, according to Gena. Want to try your hand at another lovely baked quinoa falafel? Try these!

This is my submission to Deb for this week’s Souper Sundays and to this week’s Raw Food Thursday.

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