janet @ the taste space

Posts Tagged ‘red pepper’

Corn Chowder Salad

In Salads on September 17, 2015 at 6:56 AM

Corn Chowder Salad

Aren’t vegetables just the cutest?

The purple and white fingerling potatoes, red and orange bell peppers and fresh corn were all from a recent haul from the farmer’s market. I hope you aren’t enthralled by winter squash just yet because I am happily munching through the summer bounty. Read the rest of this entry »

Jerk Tofu and Fried Plantains with Quinoa and Avocado

In Mains (Vegetarian) on September 15, 2015 at 7:56 PM

Jerk Tofu and Fried Plantains with Quinoa and Avocado

A few weeks ago, Rob told me he was taking Friday off of work.

He couldn’t bear to have a full 5-day work week.

I finally was able to join the 4-day workweek for the last few weeks as Rob and I headed out for the weekend to see friends and family via a fun roadtrip.  Read the rest of this entry »

Roasted Ratatouille with Basil Pistou

In Sides on September 12, 2015 at 8:03 AM

Roasted Ratatouille with Basil Pistou

Despite making quite a few excellent dishes with eggplant, it is not an ingredient I turn to instinctively. It is probably because I almost killed Rob with his asthma when I smoked them in our house. I still think that is the best way to make smoky soft eggplant and with our new BBQ, Rob has lifted the smoky eggplant ban.
Read the rest of this entry »

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.


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.

Read the rest of this entry »

Soba Noodle Salad with Mango, Red Pepper and Cashews

In Mains (Vegetarian), Salads on June 16, 2015 at 6:53 AM

Soba Noodle Salad with Mango, Red Pepper and Mint

Whups, I was hoping to get back to sharing three recipes a week but plans changed. At the last minute, Rob abandoned his plan to bike to Niagara Falls (I was planning to stay at home and relax) but instead, we both headed out to a friend’s cottage for the weekend. It was a doozy of a stressful week and it was wonderful to relax amongst the water, forest and a touch of biking the hills.

Soba Noodle Salad with Mango, Red Pepper and Mint

Unseasoned cottage goers, we were stuck in Sunday traffic and forgot that grocery stores close early (at least our favourites close to home) so we had to make do with limited produce and a lonely mango. Soba noodles to the rescue! Tossed with a pleasantly sweet lime dressing, this is a summer pasta salad sure to please the masses.

Soba Noodle Salad with Mango, Red Pepper and Mint

I am sharing this with Meat Free Mondays, Bookmarked Recipes and Cooking with Herbs. Read the rest of this entry »

Moosewood Summer Vegetable Curry

In Mains (Vegetarian) on March 17, 2015 at 7:07 AM

Moosewood Summer Vegetable Curry

I must admit that I was drawn to making this because it had the word “summer” in its title. With frozen corn, canned tomatoes and fresh produce available even now (zucchini, spinach, red bell peppers and cilantro), you could almost imagine was made in the summer. This is probably one of most colourful curries, due in part, to all the rainbow of colours from the vegetables.

Moosewood Summer Vegetable Curry

Rob and I (very briefly) considered taking our bikes out this weekend (we skipped right over snowshoeing) but while the temperatures are nice, the roads are littered with salt, sand and even some small snowbanks.

I am kind of hoping that once we return from our trip, spring will be here for real. Especially since I am already planning/imaging what I want to plant in my garden pots for the summer. I have missed my forest of fresh herbs.

Moosewood Summer Vegetable Curry

I am sharing this with Vegetable Palette, Cooking with Herbs, and In My Veg Box (zucchini).

Read the rest of this entry »

Sesame-Sriracha Roasted Vegetable Chickpea Bowl

In Mains (Vegetarian), Sides on March 3, 2015 at 7:51 AM

Sesame-Sriracha Roasted Vegetable Chickpea Bowl

I have been lucky to be able to cook from so many fabulous cookbooks. I always try to share my favourite recipe for you to try as well, but sometimes there are so many good recipes. This dish was simplified, slightly from the Buddha Parcels in Keep It Vegan (as reviewed originally here).

Instead of making parcels (cute but not too practical), I put all the vegetables in a big glass tray and roasted them with a sheet of aluminum foil overtop. The sauce from toasted sesame oil and sriracha was spot on perfect, and I wonder whether the vinegar was the best part. Not that I tasted it, but it was a lovely marinade.

Sesame-Sriracha Roasted Vegetable Chickpea Bowl

I used sweet potatoes and sweet red bell peppers and it complemented the spicy sauce. Because of the lid, the kale gets steamed from the juicy vegetables. Not that kale chips would be bad, because I think they were fabulous on this roasted vegetable and kale chip pizza.

There is a nice (albeit small) side of cardamom-lemon infused rice in the cookbook, but I ended up tossing the vegetables with chickpeas and brown rice. Enjoy it with your favourite protein.

Sesame-Sriracha Roasted Vegetable Chickpea Bowl

I am sharing this with Shaheen’s Eat Your Greens.

Read the rest of this entry »

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.

Read the rest of this entry »

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 »

Raw Italian Stuffed Peppers with Sausage Pate (& Raw Italian Pate Collard Wraps)

In Mains (Vegetarian) on August 23, 2014 at 7:28 AM

So, it is late August. We moved back to Toronto at the beginning of August. Our stuff from Houston arrived, and our stuff we squirrelled away in my brother’s basement will be arriving this weekend. Unfortunately, one key link remains broken: the internet. We have been waiting for our internet to be installed for 3 weeks now.

I have internet through my cellphone but otherwise, our tap into the internet is dry. As such, I am *still* relying on oldie-but-goodie recipes I photographed earlier, lurking in my drafts, waiting for the right moment to share.

This was a delicious nut pate I made when I had access to fresh herbs in my garden. While I am not a fan of raw pates, I will concede that I wasn’t trying to make a pate with this meal. That is what happens when you over-process nut meat! I was aiming for nut-based Italian sausage crumbles, but with a few too many whirls with the food processor, it turned into a delicious, chunky spread instead.

This is no bland pate, though. First of all, I wanted to lighten up the nut meat by adding some mushrooms.  I used oyster mushrooms because they have a very mild flavour and I dare say you couldn’t taste them anyhow. I pulsed the nuts (pecans and Brazil nuts) with a handful of fresh herbs: rosemary, basil, thyme and sage. It was the last-minute addition of sun-dried tomatoes that added not only a great burst of flavour, but also turned my sausage crumbles into a pate.

There are countless ways to enjoy this spread and I originally ate it solo, stuffed into a bell pepper. For leftovers, I smeared it into a collard wrap topped with assorted spiralized or thinly sliced vegetables (zucchini, beet, carrot, cabbage) and a beautiful sprout garnish. I almost didn’t photograph the haphazard (leftover) collard wraps, but Rob urged me to reconsider. They were definitely pretty, too, and mighty tasty.


I am sharing this with Shaheen’s Mellow Yellow challenge, Virtual Vegan Linky Potluck and Simple and In Season.

Read the rest of this entry »

Classic Cheesy Kale Chips & Choosing Raw Cookbook Review+Giveaway

In Book Review, Favourites, Mains (Vegetarian) on July 1, 2014 at 7:56 AM

Classic Cheesy Kale Chips (Choosing Raw)

It is my pleasure to share with you Gena Hamshaw’s new cookbook, Choosing Raw. Named after her widely popular food blog, her simple, bright and healthy recipes shine through onto paper. Full disclosure, I have loved Gena’s recipes ever since I discovered her blog (and her infamous banana soft serve recipe). My previous gushings can be seen here and here and I was thrilled when Gena asked me to be a tester for her cookbook. The best part of help her test the recipes? She actually cared about my feedback beyond recipe bloopers, making this a truly phenomenal cookbook.

Just as her blog attests, the recipes are fresh and flavourful. All vegan, some raw, some cooked, some mixed, some with options for either raw or cooked. You might think you recognize some of the recipes from her blog, but they have all been reworked and rewritten based on reader feedback. With 125 recipes, spanning essential foundation recipes (including cashew cheese, chocomole, banana soft serve, lemon turmeric vinaigrette, ginger miso dressing and hemp parmesan) and breakfasts, meals and desserts separated based on the degree of raw components and familiarity to traditional meals. She includes a primer on making meal-sized salads, including a Dinosaur Kale and White Bean Caesar Salad and a Raw Cobb Salad with Eggplant Bacon.

Choosing Raw Cookbook Review

Gena’s level 1 or introductory recipes are truly tried-and-true. Breakfasts options include the (delicious!) Raw Vegan Bircher Muesli, and (even more delicious!!) Chickpea Tofu Tahini Scramble. Gena has different suggestions for lunch and dinner (for me, lunch is always dinner in leftover form) and I can highly recommend both her Curried Chickpea and Carrot Salad and Easy Red Lentil Sweet Potato and Coconut Curry.

Slowly, Gena encourages you to branch out from the familiar with a hybrid of new and old. Her Avocado Black Bean Scramble was fresh and bright, the Raw Falafels have a carrot base which was the first falafel recipe I liked, and I love that her Raw Pad Thai actually includes tamarind (although I recommend adding more tamarind… because, that’s just the way we like it!). The Pumpkin Quinoa Risotto with Pomegranate Seeds was a fun twist for an autumn side, although I added chickpeas for a heartier meal.

Within her level 3 recipes (aka Brave New World), Gena introduces you to chocolate açaí bowls, jicama fiesta rice salad, raw corn chowder, and coconut curry kelp noodles. From this chapter, I highly recommend the Zucchini Pasta with Mango, Avocado and Black Bean Salsa (I substituted peaches which was still glorious) and her Raw or Cooked Ratatouille.

Desserts are typically the star of raw cuisine, and her recipes do not disappoint. Her Simple Raw Vanilla Macaroons are flawless and her Raw Carrot Cake Cupcakes with Cream Cheese Frosting is spot-on. I cannot wait to try other dishes like her Cherry Vanilla Tahini Ice Cream (no ice cream machine required!) and her No-Bake Tartlets with Raw Vegan Chocolate Ganache Filling has been on my hitlist for a long time.

Choosing Raw Cookbook Review

For me, the most important part of a cookbook are the recipes (and the index so I can find the recipes), but the recipes are only a portion of Gena’s book. Her first chapters explain “The Why”, “The What” and “The How” of a eating a vegan diet that includes raw. Normally I skip over these sections, but Gena makes these sections practical, useful and insightful with her background in nutrition. Finally, a raw cookbook that tells you the theory of keeping your food “enzymes” intact will all get decimated in your stomach’s harsh acidic environment anyhow. Likewise, her focus is on nutrients from a plant-based diet.

Gena explains how to properly balance your meals, explaining the importance of fat, protein, carbohydrates, vitamins, and minerals. She debunks myths including “Eating spinach raw is bad for you because it blocks the absorption of nutrients”, “Soy disrupts hormones, causes breast cancer and should be avoided”, “You should always eat fruit alone and on an empty stomach”, and “It’s essential to separate proteins and starches, because they require different digestive environments and will cause bloating if you eat them together”. To top it off, there are 21 days of worth of meal plans along with tips on how to transition to a vegan diet.

Classic Cheesy Kale Chips (Choosing Raw)

For this review, I had a hard time deciding which recipe to highlight. I decided to share her Classic Cheezy Kale Chips. The mixture of cashews, red bell pepper, nutritional yeast and miso coat the kale leaves which are dehydrated until they are crispy and flavourful. I don’t usually bother with pretty photos while recipe testing, and I had good intentions of taking better photos. Until I ate all the chips. And then they were all gone. They were incredibly addictive.

Gena also has a higher protein kale chip that I am dying to try: Hummus Kale Chips (made with chickpeas)!

Classic Cheesy Kale Chips (Choosing Raw)

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 vegetable. I will randomly select a winner on July 30, 2014. Good luck!

Other recipes from Choosing Raw shared elsewhere:

Green Herb Dressing

Plant Protein Shake

Asparagus Quinoa Sushi Rolls

Zucchini Pasta with Quinoa Meatballs

Raw Carrot Falafels

Hemp Seed Tabouli with Yellow Tomatoes and Mint

Curried Chickpea and Carrot Salad

Zucchini Pasta with Mango, Avocado and Black Bean Salsa

Raw or Cooked Ratatouille

Easy Lentil, Sweet Potato & Coconut Curry

Heat-Free Lentil and Walnut Tacos

Raw Corn Salsa

Sunflower Seed Pate

Root “Rawvioli” with Nut Cheese and Pesto

Quinoa Breakfast Pudding

Avocado Black Bean Breakfast Scramble

Raw Bircher Muesli

Raw Cashew Banana Yogurt

Blueberry Ginger Ice Cream

Burnt Sugar Coconut Ice Cream

Coconutty for Chocolate Chip Cookies

Fig Bars

Raw Key Lime Pie

Raw Peach Cobbler
Read the rest of this entry »

Quick & Easy Salsa Chickpea Tacos

In Favourites, Mains (Vegetarian) on June 7, 2014 at 6:58 AM

Salsa Chickpea Tacos

Did you know that Trader Joe’s is not in Canada? The closest thing we have (well, those who live in Vancouver) is Pirate Joe’s. They temporarily renamed themselves Irate Joe’s as they were being sued by TJ’s. TJ’s lost but is continuing to appeal. In any case, we’re getting our fair use of TJ’s while still in Houston.

Sadly, though, it took me 10 months to locate their perfect salsa. Their chunky salsa is totally my favourite. Perfectly spiced with a robust tomato flavour, I love it. I also managed to go through a container in less than a week.  I started adding it to everything.

In fact, this is such an easy recipe, it is almost non-recipe. I envision this as the perfect travelling meal – mix and eat. Until then, it will have a happy place in my kitchen.

Mix some salsa with chickpeas and chopped bell pepper. Throw it overtop some shredded broccoli and carrots for more crunch on a taco shell, and you’ve got a meal.  I topped mine with a healthy dose of nutritional yeast which became creamy and gooey with the extra salsa. Totally not optional for those who love nooch.

I may go into salsa withdrawal. Can anyone recommend a good recipe? I cannot imagine it being hard to make. ;)

Salsa Chickpea Tacos

PS. I am sharing this with Souper Sundays and this month’s My Legume Love Affair hosted by Susan. Read the rest of this entry »

Laotian Larb Tofu Lettuce Wraps

In Favourites, Mains (Vegetarian) on June 5, 2014 at 7:02 AM

Laotian Tofu Larb Lettuce Wraps

I told my friend in Houston that I had reached the height of my vegan eats here. There were no new restaurants I wanted to try. She assured me there were so.many.more to try and convinced me to try a nearby Thai restaurant. Oddly enough, Rob has spotted it earlier that week and was amused by its billboard that announced it was MANGO SEASON!

I was apprehensive but she assured me I would love it. She told me they had vegan ice cream. I was sold.

She did not lie. I loved it. So much so, that I quickly tried to figure out how to recreate the dishes.

Laotian Tofu Larb Lettuce Wraps

This is a spin on Laotian larb. Of note, Rob tells me this is nothing like the original and in fact, if you pronounce the r in larb, that is wrong, too.  Make no mistake about its simplicity, this salad wrap was GREAT!

A few fun points: This was the first time I have steamed tofu. I LOVED it. It made it nice and fluffy and once crumbled, it absorbed the flavours of the marinade incredibly well.  Lime juice, cilantro, in a salty-hot-sweet background, it was nice, fresh and light. After an overnight soak, it was absolutely perfect and lasted for a few days of lovely leftovers for lunch.

Laotian Tofu Larb Lettuce Wraps

I took inspiration from the restaurant to serve it next to a quarter of an iceberg. Its solid leaves make for excellent wraps, more sturdy than most lettuces and is rather mild on the green scale. Besides, it is always good to rotate your greens. :)

Do you have a favourite green wrap? I thought collards were my favourite but I was rather smitten by the iceberg lettuce. ;)

Laotian Tofu Larb Lettuce Wraps

I am sharing this with Souper Sundays, Eat Your Greens, No Croutons Required and Extra Veg.

Read the rest of this entry »

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

In Favourites, Mains (Vegetarian) on May 31, 2014 at 7:53 AM

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Before you start to think this will be a smoked paprika free household, have no fear. I am pretty sure Rob will let me replenish prior to moving back to Canada.

It is a bit of a race, now. Rob has made it his own personal goal to munch through our food stocks…. so, if I wait too long, my food may disappear. Use those roasted red peppers in the pantry! The roasted corn in the freezer! The last of the soy curls! (I actually had planned to use some small flageolet beans I had frozen but could not get them to thaw out of the container fast enough….)

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Reminiscent of my Sweet Pepper Coconut Corn Chowder, I loved how this one was virtually bursting with vegetables. Coconut milk would make this a thick and luscious soup. This version was inspired by one of my favourite cookbooks this year, Soup’s On!, since it is packed with quick and healthy meals. Mark’s inspiration was New Orleans’ Maque Choux, a Cajun-inspired corn soup.

I loved it. Simply delicious. I worked with what we had lying around and it made a light, summery bowl of vegetable soup.

New Orleans Corn & Roasted Bell Pepper Soup (Vegan Maque Choux)

Do you like soups in the summer as well?

PS. I am sharing this with Souper Sundays.

Read the rest of this entry »

Asian Kale Salad with Edamame

In Mains (Vegetarian), Salads on May 20, 2014 at 7:03 AM

Asian Kale Salad with Edamame

We reached critical mass last weekend.

I am not joking.

We ran out of room in the refrigerator.

Who knew greens could take up so much space?

I loaded up at our favourite market. $7 got us heaps of produce along with our $5 case of mangoes. The mangoes and bananas didn’t go into the fridge, but it was hard enough to get my bag of 9 leeks ($1!) and 3 heads of Boston lettuce ($1!) in there.

But then, I went to the potluck. How could I not support buying some freshly picked organic kale grown by school children from a nearby elementary school? And that is how I also ended up with a good 3-4 bunches worth of kale and could barely close my fridge.

Asian Kale Salad with Edamame

Thank goodness Rob hasn’t strangled me just yet.

With prices so low, we don’t feel as guilty if I don’t eat through everything. But I try!!

Bring on the kale salads !!

Instead of tackling all the leeks and my new produce, I decided to dig through my vegetable bins to find the older vegetables. Finish off the snap peas, carrots and bell peppers, and the last of the scraggly cilantro and scallions. For protein, I quick-thawed some edamame.

This combination reminded me of my vegetable buddha salad bowl but since we’re low on miso, I went with a dressing more reminiscent of my (other) raw Asian kale salad with edamame. With so many colourful vegetables and an Asian dressing, how could you go wrong?

Please share with me your favourite kale and leek recipes! Also, for fresh chickpeas since I scored those too! :)

Asian Kale Salad with Edamame

PS. This is my submission to Definition Magazine Summer Salad Redux Recipe Contest and this week’s Souper Sundays.


Read the rest of this entry »