janet @ the taste space

Posts Tagged ‘onion’

Cocoa Jerk Tofu Tacos + Cookbook Giveaway

In Book Review, Mains (Vegetarian) on February 14, 2015 at 10:36 AM

Cocoa Jerk Tofu Tacos + Cookbook Giveaway

Happy Valentine’s Day!

While the blogosphere blows up with desserts, here is a fun way to add even more chocolate to your meals. Cocoa jerk tofu tacos. No stranger to brightly flavoured jerk foods (e.g. Jamaican Jerk Plantain Soup and the ever classic Jamaican Jerk Tempeh Wraps), I have never seen it with the addition of chocolate.

The recipe is courtesy of Superfoods for Life, Cocoa which is a vegan cookbook devoted to adding more chocolate to your meals. The book explains the health benefits of chocolate and shows you ways to incorporate it into your breakfast, lunch and dinner, including desserts (obviously). Sweet and savoury.

This has been my favourite recipe so far, and I probably would not have tried it had Sayward not raved about it. The perfect balance of tangy, spicy (not too spicy) with flavourful spices (allspice, oregano, cinnamon) and the raw cocoa powder merely lent a deeper flavour. This did not taste like chocolate. It was also really simple to put together, with a quick marinade mixed in a baking dish which was then baked altogether. I served it as tacos with a spoonful of mashed avocado but Matt also recommends eating it with a side of rice, beans and/or plantains. Rob doesn’t like onions too much, so if you are like him, reduce or replace the onions with more bell peppers.

Cocoa Jerk Tofu Tacos + Cookbook Giveaway

It took me awhile to review this cookbook because I quickly realized it is hard to eat chocolate so often. Even with the savoury meals, sometimes I got tired with my leftovers prematurely so I had to space them out. I will also admit was not that adventurous to try all of Matt’s suggestions yet (bana ghanoush with cocoa powder, cocoa coleslaw, choco-spinach lasagna). However, it just goes to show you how novel some of these recipes truly are.

Cocoa Jerk Tofu Tacos + Cookbook Giveaway

I wish the cookbook was organized more intuitively for finding the recipes, but I cannot determine the method to their madness. I think they are organized based on health benefits (ie, preventing stroke, diabetes, etc). The chapters are labelled as such: Heart-Healthy Cacao: Little Bean, Lots of Benefits and Cacao on the Brain: From Stroke Prevention to Cognitive Function.

Here is a sample of the recipes shared elsewhere:

Aztec-Style Chocolate Drink (Two Ways)

Chocolate-Cocoa Za’atar Pesto Balls

Cocoa Mango Lassi

Coconut Shortbread-Double Brownie Delight

Raw Chocolate Carrot Cake

Rich Chocolaty Vegetable Tarts

Tamarind Chocolate Chili

Cocoa Jerk Tofu Tacos + Cookbook 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 unusual way to enjoy chocolate. The winner will be selected at random on February 22, 2015. Good luck!

PS. I am sharing this with Vegetable Palette.

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Yellow Split Chickpeas with Spinach (Chana Dal Sat-Bhaji)

In Mains (Vegetarian) on February 7, 2015 at 8:37 AM

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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Jackfruit Vegan Gyros with Vegan Tzatziki Sauce + Vegan Without Borders Giveaway

In Book Review, Mains (Vegetarian), Sides on January 24, 2015 at 8:00 AM

Jackfruit Gyros with Vegan Tzatziki Sauce

See below for the worldwide (!!) giveaway.

I don’t pay attention to food trends, mostly because I have learned I am usually ahead of the pack! Quinoa before the masses. I was talking about amaranth in 2010! Kale and cauliflower, I have you covered… Although I am still waiting for the world to catch on to the love of beans.

Anyways, Bon Appetit top prediction for 2015 is gyros.

Vegans need not fret. I am presenting to you: jackfruit vegan gyros for 2015.

Gyros sound finicky and complex. They are probably confused mostly in their pronunciation (hint: it sounds more like euro).

And yes, I also think jackfruit is looking to be the next culinary trend (and humble-brag alert, I’ve been eating jackfruit since 2012).

Jackfruit Gyros with Vegan Tzatziki Sauce + Vegan Without Borders Giveaway

This recipe is courtesy of Robin Robertson’s Vegan Without Borders. A very prolific author, this particular cookbook has focused on mostly authentic vegan recipes from around the world. The cookbook is divided into sections based on geography and highlights recipes from Europe (Italy, France, Spain and Portugal, Greece, Eastern Europe, British Isles), The Americas (United States, Mexico, The Caribbean, South America, Africa, The Middle East, India, and Asia (China, Thailand, Japan, Korea, Vietnam, Southeast Asia Islands).

The recipes, so far, have been solid. They are earmarked as gluten-free, soy-free, low oil/no oil and quick and easy. Because Robin has tried to maintain authenticity to the dishes, there are a bit more convenience foods as ingredients than I like (sour cream, cream cheese, etc) but you could definitely try substituting homemade versions, too.

Jackfruit Gyros with Vegan Tzatziki Sauce

These gyros, though, were fabulous. The jackfruit had an excellent texture, similar to pulled pork and the flavours were bright and fresh. Because I didn’t have yogurt or sour cream on hand, I made my own version of tzatziki which complemented the pita well. I opted for a tofu base since I thought the meal needed an extra hit of protein.

As leftovers, once I ran out of the pita, this was also excellent as a quinoa bowl, with the jackfruit and veggies piled high and a generous serving of the tzatziki overtop.

Jackfruit Gyros with Vegan Tzatziki Sauce
Recipes from Vegan Without Borders spotted elsewhere:

Baked Eggplant Fries

Bibimbap

Chickpea and Kale Wat

Cucumber and White Bean Ceviche

Farinata with Sun-Dried Tomatoes and Olives

Injera

Mango Rice Verrines

Pina Colada Squares

Pissaladiere

Roasted Ratatouille with Basil Pistou

Seitan Jagerschnitzel

Szechuan Bok Choy

Tzatziki Sauce

Umbrian Lentil Salad

Vegetable Paella

Vegetable Tagine

Watermelon Paletas

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 cuisine (Thai, German, etc). The winner will be selected at random on February 1, 2015. Good luck!

PS. I am sharing this with Souper Sundays. Read the rest of this entry »

Cozy Red Lentil and Kale Soup

In Favourites, Mains (Vegetarian) on January 6, 2015 at 7:59 AM

Cozy Red Lentil and Kale Soup

I don’t know how many of you were working last Friday. Friday, January 2nd. It was a weird sensation. Both a Monday feeling, with a mountain of work, combined with the excitement by the time it was 4:30pm and I realized the weekend was so close!

But yesterday was a brutal Monday. I missed my bus because I shovelled the snow that morning, all the time freezing in the cold gust of wintry air. Work was mostly back to usual and the gym, well, let’s say we nearly doubled our gym goers.. you know, from the regular 5 people to over 10. I had to learn to share.

Cozy Red Lentil and Kale Soup

Suffice it to say, I was a bit cranky by the time I returned home. Thank goodness I knew it would be a delicious week. This is another one of my new simple recipes. I figured I already have a ton of red lentil soups that I have shared, this time, I winged it with what I had in my kitchen.

I loved your encouragement to share the recipe inspirations. Unlike the last time, this time I have a recipe. Red lentils, carrot, tomatoes and kale were combined in a flavourful broth made with smoked paprika, Old Bay Seasoning and Worcestershire sauce. I don’t know what made it so flippin fantastic, but it was a nicely sweet soup (from the carrots??) that was balanced by the Worcestershire sauce and fresh garlic finish. It worked really, really well. And it was perfect to comfort me after my first day back.

Cozy Red Lentil and Kale Soup

Red lentil soups spotted here previously:

Red Lentil, Spinach and Lemon Soup

Red Lentil Soup with Spinach and Lime

Turkish Red Lentil Peasant Soup with Sizzling Mint

Red Lentil and Spinach Curry (Vegan Tikka Masala)

Greek Red Lentil Soup with Lemon and Rosemary

 

I am sharing this with Souper Sundays and No Croutons Required.

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Miso Hemp Split Pea Soup

In Mains (Vegetarian), Soups on December 30, 2014 at 7:51 AM

Miso Hemp Split Pea Soup

This holiday was too short.

Rob is still at home but definitely not loafing about. He has decided he can do more cleaning (aka throwing things out) when I am not around. Apparently, I make throwing things out difficult. Case in point: now that we have zero devices that can read CDs and DVDs (except the car which can read CDs), we want to get rid of all our CDs. I completely agree. However, after Rob nicely packed them up, I went through them and pulled out ones to give to my parents. How could they not like Delerium, Orbital and Bjork?

Anyways, yesterday Rob decided to try to sell them. I was impressed Rob got almost $80 from the closest music store for their top picks. He will try another store tomorrow.

Now, I also want to sell my DSLR. Does anyone want a Nikon D80? Let me know!

Anyways, still learning the ropes with my pressure cooker. I really like yellow split peas but I knew my stash was old… and I don’t like finicky beans that just won’t cook. Pressure cooker to the rescue! I took a standard recipe and put it in the pressure cooker for 15 minutes, a bit longer than JL’s recommended 6 minutes for her split pea soup and marginally longer than this recommended 10 minutes. Well, let’s just say the pressure cooker pulverized my split peas. The extra liquid sopped it up nicely. No immersion blender needed for such a silky soup.

Even without a pressure cooker, this soup would be easy to make. And highly recommended, too. The miso adds a nice umami and the hemp seeds added a bit more texture which was lost with the split pea explosion. I added a garnish of crushed walnuts, too.

Need other ideas for split peas:

Split Pea Soup with Lemon and Spinach

Smoky Split Pea Soup with Roasted Garlic and Sage

Lemon-Ginger Split Pea Soup with Toasted Coriander

Finnish Double Pea Stew with Apples

Split Pea Dal with Ginger and Lime

Ethiopian Split Pea and Kabocha Squash Stew with Collards

Kik Alicha (Ethiopian Split Pea Puree)

Iraqi-Inspired Eggplant and Seitan Stew

Miso Hemp Split Pea Soup
I am sharing this with Souper Sundays and Bookmarked Recipes.

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Coconut Chana Saag

In Favourites, Mains (Vegetarian) on December 23, 2014 at 7:39 AM

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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Mung Bean Tostadas & Lusty Vegan Cookbook Giveaway

In Book Review, Mains (Vegetarian) on December 9, 2014 at 8:01 AM

Lusty Vegan's Mung Bean Tostadas

I told you it was a good time for vegan cookbooks. Here is the latest cute offering, The Lusty Vegan. It is a cookbook focusing on relationships. Being vegan in a relationship can be a little tricky at times and there are approachable tips and delicious recipes to satisfy the most un-vegan. Trust me, there is almost nothing as sexy than a man that can cook and these recipes span the gamut of simple to complex, such that you might actually want to work together in the kitchen.

Heart of Palm Lobster Rolls, anyone? Tempeh Fries with Dill Avocado Dip? Miso-Vermouth Braised Drunken Bok Choy? Habanero Jackfruit Fajitas? Cherry Cobbler with Cocoa Nibs? These recipes are unique but I will admit, mostly on the elaborate side. They are matched by the stage of the relationship – trying to impress your partner, trying to impress the parents, classic vegan dishes and even desserts if you ever break up.

They make me want to try new dishes but let’s be honest, right now I try to keep things stress-free in the kitchen and I think that helps both Rob and I. Of course, it is natural to want to impress your partner, but it isn’t sustainable. Does that mean we’ve become a boring couple? I certainly hope not. Life just doesn’t always revolve around food. :)

Lusty Vegan's Mung Bean Tostadas

So now, a little about these tostadas. Instead of pinto beans, mung beans substitute in the refried beans. I was curious to try them in something new, although they were a bit mealy for my liking. Although after I covered it with toppings, I barely noticed. I added cooked quinoa, cabbage and carrots, as an ode to my Lime-Spiked Black Bean and Quinoa Kale Wrap. Feel free to add whatever you have lurking in your fridge.

Recipes from The Lusty Vegan spotted elsewhere:

Cajun Tofu and Dirty Quinoa

Classic Tofu Loaf

Hearts of Baltimore Crab Cakes with Garlicky Dill Aioli

Lemon Meringue Chia Pudding

Mexican Hot Chocolate-Covered Strawberries

Sriracha Tempeh Sliders with Ranch Dressing

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the book, please leave a comment below telling me whether you have found your food preferences have caused difficulties in your relationships. The winner will be selected at random on December 17, 2014. Good luck!

Lusty Vegan's Mung Bean Tostadas

I am sharing this with My Legume Love Affair.

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Eat Your Greens Soup with Edamame

In Mains (Vegetarian), Soups on December 7, 2014 at 7:46 AM

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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Thug Kitchen’s Pumpkin Chili

In Favourites, Mains (Vegetarian) on November 25, 2014 at 8:12 AM

Thug Kitchen's Pumpkin Chili

Thug Kitchen is probably the most controversial vegan cookbook. Penned by the authors of the similarly named blog, I never followed it because I did not find their language amusing. OK, sometimes it made me smile and I like how it tries to show how simple and easy homemade food can be, and yes, it is all vegan. I will admit that I was curious about their cookbook, but instead of tracking it down, I hunted for online recipes. This was the first I made and really liked it.

Thug Kitchen's Pumpkin Chili

I am no stranger to pumpkin chili (previous version here). I don’t know why but pumpkin puree works seamlessly in chili to create a silky broth. Both version were great but I found this one lighter in flavour since it used canned tomatoes instead of tomato paste and this one had the perfect amount of heat. Furthermore, this one was a bean-centric chili and I cooked up some of Rancho Gordo’s bayo chocolate beans. I was really enticed to use them with a name like that! Turns out it is called chocolate based on their colour, not their flavour. When Rob bought them, he was told they had the consistency of fudge. Not so true, but they have a lovely firmness that lended well to this chili. Small red kidney beans would also work well here.

While I made the chili, Rob made the arepas. What a wonderful weekend meal. Enjoy!

PS. If you are interested in being way more amused with a recipe than when I write them, definitely check out the original version here. Possibly the funniest disclaimer ever: If you try to make this chili with pumpkin pie filling, don’t complain about how f*cked up it tastes. You did that dumb sh*t yourself.

Thug Kitchen's Pumpkin Chili

I am sharing this with Souper Sundays and  Bookmarked Recipes.

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Mediterranean Chickpeas Braised with Brussels Sprouts, Kale & Sun-Dried Tomatoes

In Mains (Vegetarian), Sides on November 23, 2014 at 7:44 AM

Pan-Roasted Chickpeas Braised with Brussels Sprouts

Turns out our furnace problems were solved with a new thermostat. Thank goodness it was such an easy fix. It will be a bit warmer over the next few days which is perfect for us. It will melt the snow and allow us to rake all the leaves we had neglected earlier before winter resumes again later in the week.

Hearty winter fare is back into my kitchen for good and this was a delicious side, and could definitely work if you are looking for a something different for a holiday meal. Brussels sprouts are braised with chickpeas, kale and sun-dried tomatoes along with Italian-inspired seasonings. I thought this was excellent. Highly recommended.

What are you planning to serve for Thanksgiving?

Pan-Roasted Chickpeas Braised with Brussels Sprouts

I am sharing this with this month’s Eat Your Greens and Cook Your Books.

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Sweet Potato and Coconut Curry

In Mains (Vegetarian) on November 18, 2014 at 6:41 AM

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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Baba’s Traditional Ukrainian Pierogies

In Favourites, Mains (Meat) on November 11, 2014 at 7:05 AM

Baba's Traditional Ukrainian Pierogies

This post is almost 5 years in the making. Before there were tamale and mustard tasting parties, pierogi parties have been a long tradition.  One reason I became interested in cooking and blogging was to learn and share our family recipes. Hand’s down, my most popular post is How to Make Authentic German Apfelstrudel and I photographed this almost 5 years ago, wanting share our family’s favourite Ukrainian food: perogies.

This is how my family makes perogies. They are not vegan although my Dad said he might try Isa’s vegan recipe next time. I did not know I could be competitive about perogies until I was invited to a perogie party when I first met Rob. As his family is Polish, he was obviously making them differently (most notably his family uses cheese and uses butter and a special pierogi flour). I am partial to our methods and simple recipe and encourage you to follow along.

First you boil your potatoes:

Baba's Traditional Ukrainian Pierogies

Fry your bacon. Remove and drain.

Baba's Traditional Ukrainian Pierogies

Fry your onions.

Baba's Traditional Ukrainian Pierogies

Mash the potatoes with the bacon and onions. The filling can be then set aside until needed.

Baba's Traditional Ukrainian Pierogies

The dough is a simple combination of flour, eggs, a dash of oil and water. My Dad is adamant that we must roll out each pierogi dough individually, because that was how Baba did it. Rob’s technique is to roll out the entire dough and use a metal can (as a cookie cutter) for identical shapes.

Baba's Traditional Ukrainian Pierogies

In any case, we rolled them out until very thin.

Baba's Traditional Ukrainian Pierogies

And it is ok if they are not perfectly symmetrical

Baba's Traditional Ukrainian Pierogies

Put a bit of the potato mixture inside the dough

Baba's Traditional Ukrainian Pierogies

Then add some more and centre it.

Baba's Traditional Ukrainian Pierogies

Stretch the dough so it you can pull it overtop the pierogi.

Baba's Traditional Ukrainian Pierogies

Pinch the tops so it stays shut.

Baba's Traditional Ukrainian Pierogies

Work your way on one half

Baba's Traditional Ukrainian Pierogies

Until it is sealed on one side, then seal the second half.

Baba's Traditional Ukrainian Pierogies

Then go over it again to make sure it is completely sealed (exploded perogies are no good)

Baba's Traditional Ukrainian Pierogies

As you make them, place them on a towel and cover with another damp towel so they do not dry out.

Baba's Traditional Ukrainian Pierogies

When you get going, you will make a lot. This is what we had made during the second day.

Baba's Traditional Ukrainian Pierogies

Fresh perogies are best boiled and served simply with sour cream.

Baba's Traditional Ukrainian Pierogies

You can freeze them after boiling them.

Baba's Traditional Ukrainian Pierogies

If you prefer videos, this one is pretty good although slightly different than our technique.

If nothing else, I hope you like the photos of my Dad’s fingers making the perogies. I like the lighting and detail and feel it captures a lot of character.

Are there any family recipes you truly cherish?

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Pasta Arrabiata with Chickpeas and Zucchini Noodles

In Mains (Vegetarian) on November 8, 2014 at 8:17 AM

Classic Pasta Arrabiata with Chickpeas and Zucchini Noodles

Feel like you missed autumn? Summer went straight into winter? Time flies, and sometimes I feel like I missed the peak season for certain fruits and vegetables. I keep missing peach season although we had a few this year. I also missed prime tomato time, perhaps because I was distracted by summer exams. In any case, have no fear. Canned tomatoes are possibly the best way to make sure you have flavourful tomatoes.

Oddly enough, I first encountered Arrabiata sauce while travelling in South Africa. It was a premade sauce that I added to a can of lentils with delicious results. A bit spicy, a lot tomatoey, it worked well with the hearty lentils. However, by the time I returned to Canada, I figured a pasta sauce deserved some pasta.

Classic Pasta Arrabiata with Chickpeas and Zucchini Noodles

I made a huge batch of Ricki’s Arrabiata sauce and used it in two non-traditional ways: paired with soba noodles and also paired with zucchini noodles with chickpeas and nutritional yeast. I liked both versions although the zucchini noodles remind me more of the summer than soba noodles.

Next time, I think I will puree the sauce and add a bunch of lentils. Topped with nutritional yeast, it was a great meal, too.

Classic Pasta Arrabiata with Chickpeas and Zucchini Noodles

I am sharing this with Pasta Please and Bookmarked Recipes. Read the rest of this entry »

Sweet Potato Vegan Shepherd’s Pie with Coconut Whipped Sweet Potatoes

In Favourites, Mains (Vegetarian) on November 6, 2014 at 7:28 AM

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

Even for me, this recipe seems a bit long and bothersome. However, I implore to try it out.

Let’s break this recipe down so it is not too daunting. Thankfully, even the sweet potato coconut mash topping could stand-alone on a Thanksgiving spread.

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

First, start with roasting your sweet potatoes. I honestly would have double next time. I would not judge you if the potatoes never made it to the shepherd’s pie.

I started with my favourite recipe for Roasted Sweet Potatoes (Low and Slow) which coaxes and highlights their natural sweetness. I made them the night before so this recipe would work fabulously with leftover roasted sweet potatoes, too. Despite roasting 3 big potatoes, I wanted more volume. I ran out of drinkable non-dairy milks so I grabbed a can of lite coconut milk. Just a touch whipped into the spuds created a silky sweet puree. Inspired by Candle Cafe’s Paradise Casserole’s mash, I added some miso as well. You could stop right here with a delicious side.

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

Let’s pretend you still want to make the whole shepherd’s pie, though. I used a mix of beans, which along with carrot, mushrooms and sun-dried tomatoes had a nice texture. Balsamic vinegar and nutritional yeast added a nice depth and if you have red wine, that would work well here, too. I used a pressure cooker for my lentils, overcooking them slightly, but this was a great way to use them. I also slightly overcooked my butter beans (pressure cooker equilibration issues) but the butter beans were a fantastic counterfoil to the smaller bits. They don’t call them butter beans for nothing. Rancho Gordo’s Florida butter beans were silky smooth, almost like butter! :P

I tried to have a good sweet potato-mash to filling ratio, with a decent height with the mash. I chose a smaller but high casserole dish, as opposed to a 9×13″ pan. I think it worked out really well. The sweet potato mash makes this a less traditional shepherd’s pie but since it is vegan, can I really claim any authenticity?

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

I am sharing this with Bookmarked Recipes and My Legume Love Affair.

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Three Sisters Soup (Black Bean, Corn and Squash Soup)

In Mains (Vegetarian), Soups on October 11, 2014 at 10:35 AM

Three Sisters Soup (Black Bean, Corn and Squash Soup)

Despite what you make believe, I haven’t eaten any winter squash recently. I bought a colourful carnival squash but haven’t made anything with it yet. I have this recipe I made while in Houston. The giveaway? The frozen roasted corn. I can’t say I have seen that since returning to Toronto.

This is a perfect end-of-summer, beginning of fall soup, as the last of the local corn arrives and the first winter squashes arrive. Or perfect for the dead of winter, too, using frozen corn kernels.

Three Sisters Soup (Black Bean, Corn and Squash Soup)

The Three Sisters, referring to the dietary staples of the Mesoamerican diet: corn, beans and squash. They often grow together, each plant benefitted from the others. The lankly corn husks provided a structure for the beans to latch onto. The squash covers the ground, preventing pesky weeds from appearing. And like all beans, they return nitrogen to the soil to help nearby plants. It makes sense that meals would also center around such foods, equally creating a balanced meal. This meal is simple but elevated by choice herbs and spices (cilantro, chiles, smoked paprika, garlic) with a heavy hand of lime juice. I used the full amount in the recipe and even I, the lover of all things tart, found it off-putting. Please start with less and taste as you go.

Three Sisters Soup (Black Bean, Corn and Squash Soup)

The recipe comes from a cookbook I have been meaning to write about for a while, Extraordinary Vegan. I can see Allan is a partial kindred spirit in the kitchen as he realizes a few choice ingredients can elevate meals to become extraordinary. Like I have said, some of my favourite, albeit unusual ingredients, are Aleppo chile flakes, pomegranate molasses, smoked paprika and miso. These are a few of the ingredients Allan uses to create his meals. I had a few of these in my Houston kitchen, but still piecing together my larger pantry here, and now looking forward to trying other recipes. Many recipes are simple but a few use a few hard to find ingredients. Here are a few other recipes I have spotted around the web from Extraordinary Vegan.

Chocolate Banana Mint Smoothie

A Very Different Butternut Soup

Extraordinary Balsamic Vinaigrette

Shaved Brussels Sprouts Slaw

Artichoke & Lemon Lentil Salad

Chocolate Raspberry Tart

Pears in Pomegranate Juice

 Are the squashes out in full force in your kitchen yet?

PS. I am sharing this with Shaheen’s Vegetable Palette, My Legume Love Affair and Souper Sundays.

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