janet @ the taste space

Posts Tagged ‘salad’

Fresh Tofu and Strawberry Salad with Mosto Cotto

In Mains (Vegetarian), Salads on July 9, 2015 at 6:59 AM

Fresh Tofu and Strawberry Salad with Mosto Cotto

If you are interested in the quickest of complete meals, this is what I ate most of last week after our move.

We found a nearby restaurant that makes its own homemade fresh tofu. Tofu made without any preservatives, they warned us it would spoil faster than commercial tofu. We got some for take-away and quickly ate through it.

I thought I knew a lot about tofu but this was different. Airy and light. (Despite my description, this is not silken tofu since they sell that too and I got the regular fresh tofu). Because it was so fresh, it was silky smooth and I did not feel the need to do anything to it. No marinade, no baking, no frying, simply nothing.

Fresh Tofu and Strawberry Salad with Mosto Cotto

It was a perfect addition to a quick salad. I added it to some other local specialties (fresh strawberries!) and made it into a simple salad after biking home from work. Pictured here with mixed greens and cucumber with a drizzle of mosto cotto, with a nod to my previous Vegan Green Power Bowl.

Do you ever eat plain tofu? Ie, straight from the package? If so, what is your favourite way to eat it?

Fresh Tofu and Strawberry Salad with Mosto Cotto

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

Read the rest of this entry »

Carrot-Sriracha Coleslaw

In Salads, Sides on July 3, 2015 at 6:40 AM

Carrot-Sriracha Coleslaw

Our house is feeling settled awfully quickly. With a lot more space than our former abode, we have embraced my parent’s suggestion to keep the boxes still to be unpacked out of sight. We certainly still have boxes to unpack, but the essentials are out and the unpacked boxes don’t bother me while they are out of sight.

With a presentable main floor and a new barbecue, we celebrated the midweek Canada Day with some friends and a simple meal. I can already tell the barbecue will be on in full force this summer. It is never too late to try out new salads and this was a fun spin on traditional coleslaw. First of all, I have massaged kale but never cabbage and carrots. The simple dressing is massaged to wilt the veggies and left to marinate in the fridge for optimal flavour. A dash of sriracha makes this slightly different and I suggest tasting it prior to serving, as the spice level dissipated while it mellowed in the fridge.

Happy belated Canada Day and early Fourth of July. :)

Do you have any great BBQ or picnic recipes to recommend?

Carrot-Sriracha Coleslaw

I am sharing this with Bookmarked Recipes.

Read the rest of this entry »

Balsamic Asparagus Quinoa Salad with Baked Tofu

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

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

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

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

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

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

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

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


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

Sweet and Salty Tahini Asparagus and Quinoa Salad

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

Sweet and Salty Tahini Asparagus and Quinoa Salad

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

Sweet and Salty Tahini Asparagus and Quinoa Salad

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

Sweet and Salty Tahini Asparagus and Quinoa Salad

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

Sweet and Salty Tahini Asparagus and Quinoa Salad

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

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

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

Read the rest of this entry »

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

In Book Review, Mains (Vegetarian), Salads on May 19, 2015 at 6:21 AM

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

What a weekend, guys! Rob always complains the May long weekend is fraught with rain but this year, the rain was pushed away by all the sun. (We even managed to dry some clothes outside!)

It was a glorious long weekend and it was nice that my body was as eager to move around too. Rob and I spent a lot of time visiting family and friends, and the majority were stopping by our friends unannounced simply because we were in the neighbourhood. The stars were aligned because someone was always home for our impromptu visits. Score!

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

I finally have my cooking mojo back although my blogging mojo is still lagging behind. With the nice weather, I am drawn more to walking in my ‘hood instead of sitting in front of my computer. One thing that has helped to get me cooking again is the multitude of fabulous vegan cookbooks hitting the shelves. One of them is Annie Oliverio’s new cookbook, Crave, Eat, HealYou have probably met Annie through her blog at An Unrefined Vegan where we she shares plant-based recipes without refined ingredients. Her cookbook has the same philosophy and aims to show that there should be no deprivation. All of your cravings are answered.

CRAVE EAT HEAL_Final CoverOnly

Annie’s cookbook is broken down into 13 chapters, each focusing on a different craving: carbs, chocolate, comfort, cool, creamy, crunchy, green, junk, salty, spicy, sweet, tart and warm. I am used to the traditional setup of cookbooks organized by course or season, but this was unique. Oftentimes, I do have cravings for something with chocolate, or something crunchy, and this would be a different way to find something satisfying to eat. With this warm weather, of course, I ventured into the “cool” cravings. There were coolers, smoothies and popsicles. Even a sweet potato pie and apple pie spice ice cream that looked phenomenal (and totally happening next weekend). But I decided I needed something a little more substantial and dove into the butter wedge salad.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

After my surgery, I was on a liquid diet for nearly a week and when I finally improved, all I wanted was to bite into something. Here I was biting and actually cutting into my meal. It has been a long time since I actually used a knife and a fork for a meal, and of all things, it was to cut my wedge of lettuce.

Perhaps Annie missed out on potential “cut into your meal” cravings, because I could understand missing this not-so-fun meal normalcy. In any case, the knife and fork allowed me to experience every part of the salad with each bite: crisp lettuce, subtly sweet/soft pear, salty/meaty tempeh bacon, creamy avocado and a creamy/cool sunflower peppercorn dressing. I used a peppercorn dressing base which made for a very intense dressing but it was well balanced with the remainder of the salad.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

The recipes in Crave, Eat, Heal span sweet and savoury and most are accompanied by Annie’s photographs. Her recipes are nearly all oil-free (not necessarily low-fat), mostly gluten-free, and without processed foods like white sugar. Her photo of the salad can be seen below.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Eat Crave Heal Cookbook Giveaway

Thankfully, the publisher allowed me to giveaway the Crave, Eat, Heal cookbook to a reader living in the United States. My international readers are eligible to win a copy of the ebook Crave. Eat. Heal. Outtakes. To be entered in the random draw for the book or ebook, please leave a comment below telling me what you crave most often (and please let me know if you are not from the US). The winners will be selected at random on May 30, 2015. Good luck!

Recipes from Crave, Eat, Heal spotted elsewhere:

Baked Almond Butter and Apricot Oatmeal

Buckwheat Noodles with Spicy Almond Sauce

Butternut Squash Queso

Carrot Cake Pudding

Carrot Ginger Turmeric Steamer

Cauliflower and Potato Wraps with Tahini Dressing

Cherry Pomegranate Refrigerator Jam

Date-Nut Truffles

Double Chocolate Berry Good Cookies

Lemon-Coconut Spirulina Balls

Lentil and Bok Choy Sweet Potato Nachos

No-Bake Breakfast Cookies

Raw/Not Raw Vegetable Barley Bowl

Roasted Garlic and Fresh Herb Cream Cheese (aka Vegan Boursin)

Zucchini, Apricot and Almond Salad

PS. There is still time to enter the giveaway for Superfood Juices here.

PPS. I am sharing this with Meat Free MondaysSouper Sundays, No Croutons Required, Vegetable Palette and My Legume Love Affair.

Read the rest of this entry »

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 being 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 »

Smoky Tofu and Pomegranate Arugula Salad

In Mains (Vegetarian), Salads on March 7, 2015 at 8:52 AM

Smoky Tofu and Pomegranate Arugula SaladWith less interest in writing on my blog, I wonder whether it has become boring. Have I reached a point where things are so similar they are not worth sharing? With a new set of colleagues since moving back to Toronto, I receive curious questions about what I eat, so even the most humble meals may still be blog-worthy. However, in this case, I dare you to tell me you’ve tried something like this. Sweet and tart pomegranate arils. Smoky onion tofu bits. Crisp and cooling cucumber on a bed of baby arugula drizzled with an apple-infused creamy dressing.

Smoky Tofu and Pomegranate Arugula SaladI was inspired by a sandwich in Vegan Sandwiches Save the Day! but opted for a salad version instead. A winter salad which will propel us into the springtime salads. Those plants will be growing soon enough, right? They are covered by a foot of snow, but I hope it is only melting form here on out. In all honesty, Rob and I are winding down in the kitchen, working on last minute details before the wedding. Can you believe it was 2 weeks before my wedding before I thought to ask my Dad to walk me down the aisle? Oh dear, eh? (He said YES! hahaha)

What kind of unusual combinations have you cobbled together in a salad?

Smoky Tofu and Pomegranate Arugula Salad

I am sharing this with No Croutons Required and Souper Sundays. Read the rest of this entry »

Kale Fennel Salad with Grapefruit Vinaigrette

In Mains (Vegetarian), Salads on February 12, 2015 at 8:21 AM

Kale Fennel Salad with Grapefruit Vinaigrette

Life would be boring is I only ate the same thing everyday.

Except if it for a few days thanks to leftovers. That’s how I roll.

I used to eat a grapefruit every.single.morning. Now, I can’t even remember the last time I ate a grapefruit. Perhaps in Houston. Suffice it to say, it has been a while.

Kale Fennel Salad with Grapefruit Vinaigrette

I probably should have spent more time devouring citrus while in Texas because ripe and sweet grapefruits are delicious. Sometimes you are lucky to find them in Canada, too. In this case, I went with something more unique and added it to a kale salad. I also experimented with raw fennel, which was a touch bitter for me (especially paired with the grapefruit), so add that to taste.  A bit of coconut was reminiscent of the Caribbean. The flageolet beans, perfect for adding to salads, was a way for me to make this a complete meals instead of a side salad.

Do you eat grapefruit?

Kale Fennel Salad with Grapefruit Vinaigrette

I am sharing this with Bookmarked Recipes and Souper Sundays.

Read the rest of this entry »

Shaved Brussels Sprout Salad with Hemp and Orange + Greens 24/7 Review + Giveaway

In Book Review, Salads on January 27, 2015 at 7:42 AM

Shaved Brussels Sprout Salad with Hemp and Orange

Wowzers, have you ever seen such a pretty salad before?? Filled with all things green (spinach, arugula, Brussels sprouts, avocado and hemp seeds), you feel almost virtuous for eating it, too.

The salad is courtesy of Jessica’s new cookbook, Greens 24/7. As a fellow Canadian, I have been following her blog, Cupcakes and Kale, for years. I highly recommend her High Protein Creamy Cauliflower Alfredo Pasta and was eager to eat my way through her cookbook.

GREENS 24/7 review and giveaway

All her recipes include something green. Lots of leafy greens, but also cucumbers, avocado, broccoli, zucchini, nori, spirulina,and celery. They span the gamut from drinks (Cherry Kale Quencher Smoothie), breakfast (Green Goddess Granola), sides (Cool Ranch Kale Chips), soups (Lemony Miso Soup with Chinese Broccoli), salads (Mediterranean Broccoli and Barley Salad), green mains (Ginger Bok Choy and Sweet Peas with Miso-Glazed Tofu, Samosa Burritos with Peas) and the ultra creative green desserts (Brownies with Spinach, Spinach Ginger Cookies, Lemon and Parsley Olive Oil Cake and Cabbage Strudel).

Suffice it to say, if you are looking for ways to eat more greens, this is your cookbook. My favourite recipe so far has been the Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus. We both also enjoyed the Creamy Spinach Curry with Tofu Paneer. However, I had prettier photos for the salad, so that is what I am sharing today. :)

Shaved Brussels Sprout Salad with Hemp and Orange

No stranger to raw shredded Brussels sprout salads (see this Maple-Dijon Brussels Sprouts Salad), this is yet another way for me to eat eat one of my favourite vegetables. I chose to thinly slice them instead of using the food processor which made for cute mini cabbage creations in the salad. The vinaigrette was simple and allowed the produce’s own flavours shine with a faint sweetness from the juicy clementines.

Shaved Brussels Sprout Salad with Hemp and Orange

One of the great things about this cookbook, are the pretty photos of nearly every recipe.The photos were done by Jackie Sobon (check our her teaser portfolio from the cookbook here). This is the photo from the cookbook below and the Superfood Salad in the rear.

Shaved Brussels Sprout Salad with Hemp and Orange Recipe courtesy of Greens 24/7

Recipes from Greens 24/7 spotted elsewhere:

Green Juice without a Juicer (with a UK giveaway)

Mediterranean Broccoli and Barley Salad (with a giveaway)

Mushroom and Spinach Galette (with a giveaway)

Shredded Rainbow Salad with Lemony Avocado Dressing

 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 green ingredient and how you prepare it. The winner will be selected at random on February 5, 2015. Good luck!

PS. I am sharing this with Souper Sundays.

PPS. Check out my giveaway for Vegan Without Borders going on now.

Read the rest of this entry »

Caramelized Leek and Flageolet Bean Salad

In Mains (Vegetarian), Salads, Sides on November 20, 2014 at 8:18 AM

Caramelized Leek and Flageolet Bean Salad

So, how are you faring with the first blast of winter?

Turns out my furnace was not up to the increased stress and stopped working. Twice. For the past two nights, we have woken up to a fairly frigid home. At least we have warm blankets, so you don’t really notice until you escape for breakfast.

It reminded me of the time we were in Houston, in May during the first heat wave. It was at that time we noticed our air conditioner was broken. Eventually our home was a few degrees shy of the sweltering outside and we knew we had to contact our landlord. Accessing the air conditioner was another challenge, as it was difficult to find a safe ladder to span 4 storeys and jockey around the lightning and rain.

This time, I keep telling myself: at least we’re not in Buffalo. Did you catch the video of the snow blanket being lifting from the lake?

Caramelized Leek and Flageolet Bean Salad

I thought, perhaps my salad days were over, too. But this is a delightful salad warm or cold. A bunch of leeks are caramelized and added to creamy flageolet beans and coated in a simple lemon-mustard sauce.

Another winner from Gena!

Caramelized Leek and Flageolet Bean Salad

I am sharing this with Souper Sundays and  Bookmarked Recipes.

Read the rest of this entry »

Moroccan Cauliflower Rice and Date Salad & The Complete Coconut Cookbook Giveaway

In Book Review, Mains (Vegetarian), Salads on November 13, 2014 at 7:18 AM

Moroccan Cauliflower Rice and Date Salad

Hey guys,

See below for the giveaway but I am super excited to tell you about Camilla’s latest cookbook, The Complete Coconut CookbookDo not let the title mislead you. Yes, this is a cookbook which includes recipes for all things coconut – coconut oil, coconut milk, coconut sugar, dried coconut and coconut flour. However, it is also entirely plant-based vegan, gluten-free, grain-free and nut-free. Because there are easy substitutes for the oil and sugar, this is a rather comprehensive vegan cookbook.

Moroccan Cauliflower Rice and Date Salad

The recipes span breakfast (Banana Flapjacks, Coconut Yogurt), Beverages (Mango Carrot Coconut Smoothie, Coconut Nog), Breads and Muffins (Coconut Flax Tortillas, Vanilla Coconut Baked Doughnuts), Salads (Coconut Waldorf Salad, Shredded Beet, Coconut and Sesame Salad), Soups/Stews/Chilis (Cantaloupe Coconut Soup with Basil Syrup, Persian Coconut Soup with Split Peas, Chickpeas and Herbs), Main Dishes (Coconut Squash Pizza, Coconut Za’atar Kale, Tempeh and “Rice”), Side Dishes (Quick Sauteed Kale, Coconut Cauliflower Puree), Cookies/Cakes (Chocolate Avocado Cookies, No-Oatmeal and Raisin Cookies) and Pies/Puddings/Other Desserts (Coconut Cream Pie,  Caribbean Sweet Potato Pie).

Woah, that is only a portion of the 200 recipes.

Complete Coconut CookbookCover

Although I am not entirely sure why someone would make a cookbook that was vegan, GF and nut-free, it certainly required Camilla to be quite innovative in the kitchen. For her baking recipes, a combination of coconut flour, psyllium, chickpea flour and potato starch are used. I tried the apple coconut cookies, although they tasted more like muffins but were delicious (soft and moist). I was hoping the chocolate cherry biscotti might be a bit more crispy, although unfortunately it softened in my air-tight container overnight. I see these as interesting starting points for those who are seeking non-traditional baked goods.

However, as I showcased here, there are plenty of delicious savoury options, too. I loved, loved, loved the cabbage soup with cilantro.

This was also a fun spin on a vegetable salad: cauliflower is riced and tossed with Moroccan spices, dates and cilantro. The savoury spices (cumin and cardamom – although I think cinnamon would have been better) worked well with the sweet dates. My only complaint was that I picked a big head of cauliflower, so I needed more dressing. No fault of the author, as I guess there are truly puny cauliflowers out there.

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 your favourite way to eat coconut. The winner will be selected at random on November 23, 2014. Good luck!

Other recipes spotted elsewhere:

Acorn Squash with Coconut Chickpea Stuffing
Carrot Cupcakes with Whipped Lemon Coconut Cream

Coconut Biscotti

Coconut Pancakes
Gingered Carrot and Coconut Soup
Very Vanilla Cupcakes

Cauliflower ‘Couscous’ and Date Salad

I am sharing this with Souper Sundays, Family Foodies, and Simple and In Season.

Read the rest of this entry »

Indian-Inspired Roasted Cauliflower & Quinoa Salad

In Salads on November 1, 2014 at 12:29 PM

Curry Roasted Cauliflower & Quinoa Salad

As I write this, it is snowing outside.

Not that it will last and stay on the ground, but it definitely marks the beginning of fall. The leaves and temperatures have both fallen.

I walked to the Saturday farmer’s market this morning and they had finally moved it indoors. With everyone crammed into a smaller place, it was cramped and crowded but I still walked away with my stash of apples. Earlier, Rob and I tried to go apple picking where we had gone a few years ago. Turns out that the farm was subsequently sold and the DIY apple picking was no more. Since the farmer’s market is so close to our home, we didn’t pursue it further this year.

Curry Roasted Cauliflower & Quinoa Salad

While we typically eat the apples as snacks and in our morning oats, this time, I added it to a savoury autumn salad. Roasted cauliflower is combined with quinoa with Indian-inspired flavours such as roasted coconut with a touch of sweetness from the apple and raisins.  I then drizzled my favourite curried maple tahini dressing, which I usually reserved for my chickpea and carrot salad with excellent results. I needed to double the dressing since this salad was so voluminous.

Did you see snow, too?

Curry Roasted Cauliflower & Quinoa Salad

I am sharing this with No Croutons RequiredExtraVeg, Vegetable PaletteVirtual Vegan Potluck and Souper Sundays.

Read the rest of this entry »

Roasted Cauliflower Salad with Fried Capers and Pickled Currants

In Favourites, Salads on October 16, 2014 at 7:18 AM

Roasted Cauliflower Salad with Fried Capers and Pickled Currants

Welcome to my latest obsession: fried capers.

If you have yet to try them yet, try to imagine how they would taste. Crunchy, salty little nibbles. It surprised me how much they taste like popcorn, I kid you not. Combined with the pickled currants (tart and sweet), and the avocado (creamy!), this salad was perfectly balanced. I know I say that a lot here, but this salad rises above its peers. It could possibly be my best salad of the year. I thought my Cali-Coco BLT Salad was the best so far, but this week I switched allegiances. It could possibly usurp the former champion, crowned in 2011: The New Best Salad Ever aka Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa.

I am no stranger to quick pickled dried fruits, but the benefit of pickling dried currants instead of raisins, is that you don’t get the goopy juicy raisins that don’t particularly appeal to me.

My inspiration for this fascinating combination was the ever-fabulous Deb of Smitten Kitchen, although I changed many things, including adding the much maligned leafy greens. I also chose to roast my cauliflower and added the fantastically creamy avocado. I look forward to trying her riced fresh cauliflower in the warmer months. The fried capers? Completely her idea. Her poetic prose made me stock up on capers pronto:

Crispy fried capers are one of my favorite garnishes, ever. They are way more interesting than bacon bits — yes, I said it. When you drop capers (that you’ve patted out on paper towels as best as possible) in a little puddle of oil, magical things happen — their layers curl out and crisp, like the world’s tiniest blooming onion. Like all fried, crunchy things, they don’t keep long under the weight of dressing; I recommend adding them only right before serving. I usually use brined capers for this, but both brined and salt-packed will work.

Um yeah, totally try them out. Please.

Roasted Cauliflower Salad with Fried Capers and Pickled Currants

I am sharing this with Souper Sundays, Virtual Vegan Potluck and Simple and In Season.

Read the rest of this entry »

Cali-Coco BLT Quinoa Salad

In Favourites, Salads on October 9, 2014 at 7:20 AM

Cali-Coco BLT Quinoa Salad

You are too nice. I ran into the same low-light problem when photographing this salad after work. I wanted my standard front view and top view, but it was too blurry and grainy to work. I suppose that is when fun filters hide photographer faults? ;)

In any case, I decided the salad was too sweet not to share. Who knows how long my avocados will keep!

Cali-Coco BLT Quinoa Salad

My inspiration came from a meal I shared with Gabby at a hipster restaurant with a few vegan-friendly options. They veganized their Cali-Coco BLT sandwich which had a thick layer of sliced avocado, coconut bacon, tomato, arugula and vegan mayonnaise on a ciabatta bun.  Apparently, avocado + BLT = a California BLT. I also had a side of dal frites (yes a curry and fries poutine!), which was positively too much food.

I was still excited about recreating this at home, though. Unsweetened coconut chips were tricky to locate but my Mom helped locate these wonderfully shaped coconut slices. I am used to smaller coconut chips, so this was great. While I used mine with a salad, I think these bigger pieces would work better in sandwiches, too.

Handi Coconut Slice

I used my previous recipe for coconut bacon, added half an avocado, a handful of cherry tomatoes, a mound of arugula and then fortified it with cooked quinoa and smoked tofu. Rob thinks the smoked tofu looks like cheese, but I swear it is not. Mash up the avocado with each bite but I will admit I scooped a bit of garlic-infused mayo aioli with each bite as a quasi dressing. Delicious!

Now who wants a dal frites recreation? I am trying to convince Rob to combine our favourite beer-soaked fries with dal bhat!

Cali-Coco BLT Quinoa Salad
I am sharing this with this month’s No Croutons Required, Healthy Vegan FridaysSouper Sundays, Virtual Vegan Linky Potluck and Elizabeth’s No Waste Challenge. Read the rest of this entry »

Mexican Spinach Salad with Salsa Baked Tofu Recipe

In Mains (Vegetarian), Salads on October 4, 2014 at 7:28 AM

Taco Salad with Salsa Baked Tofu

I just might need a very pretty picture to knock me out of a bloggers block. A simple recipe, I really only gave directions for the salsa baked tofu and told you what else I included in my salad. No measuring, just plating and eating.

I tried a bit harder to make this salad pretty.

It is kind of a cross between my quick and easy salsa chickpea tacos and my older Mexican salad with a creamy tomato saucy dressing with a little old school baked tofu. Yum!

Taco Salad with Salsa Baked Tofu

I am sharing this with Bookmarked Recipes and Souper Sundays.

Read the rest of this entry »