janet @ the taste space

Posts Tagged ‘spinach’

Green and White Chili Bowl + Vegan Bowls cookbook GIVEAWAY

In Book Review, Mains (Vegetarian) on October 6, 2015 at 6:56 AM

Green and White Chili Bowl + Vegan Bowls cookbook GIVEAWAY

While I have never eaten a white chili, this definitely reminded me of my time in Houston.

This chili has no red in sight. No tomatoes. No red chiles. No red kidney beans.

Instead, we use all the white and green counterparts: green Anaheim peppers. White kidney beans and even some chickpeas. Spinach adds another punch of green. And corn, technically yellow, is almost white. The original recipe called for hominy, which is actually white, so I was the one deviating from the white/green template.

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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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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 »

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).

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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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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.

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Yellow Moong Dal and Spinach Curry

In Mains (Vegetarian) on January 13, 2015 at 7:46 AM

Yellow Moong Dal and Spinach Curry

There is a special kind of familiarity to the Indian curries Rob and I cook up each week. Certainly, we have our favourites on a constant rotation, but most of our curries involve simmering some beans with garlic, ginger and turmeric with some tomatoes, perhaps some greens with a finishing tarka with cumin and a spritz from lemon or lime juice and a cilantro garnish.

This curry hits on nearly all those points. It did not disappoint.

As the weather remains cold, I am honestly considering making a curry each week. Definitely comfort food. My how things have changed. There was a time I would not have touched Indian food but over the years, Rob has shown me the way.

Yellow Moong Dal and Spinach Curry

Other lentil-like curries spotted here:

 Red Lentil and Root Veggie Dal

Vegan Tikka Masala (Red Lentil and Spinach Curry)

Indian Lentils and Spinach (Dal Palak)

Split Pea Dal with Ginger and Lime

Yellow Moong Dal and Spinach Curry

I am sharing this with Shaheen’s Eat Your Greens and Lisa’s My Legume Love Affair.

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Sesame Wow Greens (A Spin on Oshitashi) + Vegan Eats World Giveaway

In Book Review, Favourites, Mains (Vegetarian) on December 14, 2014 at 9:53 AM

Sesame Wow Greens from Vegan Eats World

Another oldie but goodie. I have been waiting to share this for a while. And now that I think about it, while the flavours are not holiday-themed, they are quite festive and cute as little mounds of green. A fabulous way to eat your greens: slightly sweetened, with a nice hit of vinegar, balanced by a homemade tahini paste and a touch of heat.

Sesame Wow Greens from Vegan Eats World

Courtesy of Terry Hope Romero’sVegan Eats World, I have told you about it before. Earlier this year, it was re-released as a paperback. Exactly the same as the original (sadly, including the subpar index) but it reminded me of some of my favourite recipes (Rob loves the Ethiopian lentils) and a lot more I still have bookmarked. With 300 recipes, this is a treasure trove of international recipes with a creative twist from Terry.

While I have many favourites from the book, the Smoky Sauerkraut Mushroom Soup (Shchi) is still one of my favourites we both really like the breakfast spin on bahn mi, I thought it was great to share a quick and easy way to add more greens to your meals. I have only ever made this with spinach, as is more traditional, you could also try chard, kale and collard greens. You no longer have an excuse when you come home with vibrant greens and uncertain how to cook them. If you don’t like leafy greens altogether, I suggest trying this similar dish which is Braised Tempeh with Green Beans in a Sesame Sauce. It is a bit more lemony but still very good.

Sesame Wow Greens from Vegan Eats World

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 international cuisine. The winner will be selected at random on December 20, 2014. Good luck!

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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.

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Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

In Book Review, Mains (Vegetarian), Salads on August 28, 2014 at 6:21 AM

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Thank goodness I got my share of summer while I was still in Houston. Spending a month in Africa was sunny, but still a bit nippy, and definitely not that green. Our first week back in Canada was hot and humid, but that was an anomaly. Toronto didn’t get much of a summer this year, either.

However, while I am no farmer, I think one thing that has benefitted from the rainy days has been the blueberries. The wild blueberries were unbelievably big this year and the cultivated ones, even more massive. Rob tried to warn me when I loaded up with some cultivated blueberries: They don’t taste that great, he whispered to me. Turns out they were big and blueberry-delicious. And I didn’t have to share them with Rob. Score! :)

Without restraint, I added them to my morning oats and carefully crafted this salad courtesy of Terry’sFrom Salad Samurai. A multi-component, main dish salad with a spinach base, filled with cucumber and blueberries, beefed up with Ginger Beer tofu and topped with sticky, sweet & savoury almonds with Chinese 5-spice. I tried to stay true to the recipe, but only changes were to decrease the tamari because it was an ever-present ingredient in nearly all the components. I also did not want to turn on my oven for the tofu, so I pan-fried it in its marinade. It wasn’t as crispy as it would have been baked, but still good. The star of the salad, other than the big blueberries, were the Chinese 5-spiced glazed almonds which were perfectly balanced with the tamari, agave and the Chinese 5-spice imparted an interesting edge that I did not expect to taste so good.

This was not my first salad from the cookbook and it will certainly not be my last. Because the salads are huge ensembles of dressings, flavoured mains and interesting toppings, it can be hard to settle down and make an entire salad. Terry has some tips to master your art of making heavenly salads throughout the week. I have been picking and choosing each component separately, although, I really want to make everything: Thai Seitan Larb in Lettuce Cups, Lentil Pate Banh Mi Salad Rolls, East-West Roasted Corn Salad, Green Papaya Salad with Lemongrass Tofu, Miso Edamame Succotash Salad, Seitan Bacon Wedge Salad with Horseradish Dressing, Kimchi Black Rice with Asian Pear, Collards and Sweet Potato Crunch Bowl… ok, ok, I will stop. I basically want to make everything. The recipes are grouped by season and feature salads with loads of flavour from lots of fresh vegetables (no kidding) but also fresh herbs and spices. Terry also has a fun chapter for sweet salads, including a coconut carrot cake salad and overnight oats with Mexican chocolate creme that are calling out for salads for breakfast and dessert, too. Trust me, I am looking forward to cooking through this throughout the whole year.

Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere in the world (since I will be shipping it). To be entered, please leave a comment here, telling me about your favourite salad. I will randomly select a winner on September 5, 2014. Good luck!

Blueberry Tamari Greens Bowl & Salad Samurai Giveaway

Other recipes from Salad Samurai shared elsewhere:

Almond Butter Hemp Dressing

Asparagus Pad Thai Salad

The BKT (Bacon.Kale.Tomato) Bowl

Backyard Buffalo Ranch Caesar Salad

Coconut Bacony Bits

Coconut Samosa Potato Salad

Curried Tempeh and Apple Salad in Radicchio Cups

Fiery Fruit and Quinoa Salad

Grilled Kale Salad with Spicy Lentils

Herbed Pea Ricotta, Tomato and Basil

Mexican Roasted Corn Salad with Avocado (Esquites)

Pepperoni Tempeh Pizza Salad

Pesto Cauliflower & Potato Salad

Polish Summer Soba Salad

Seitan Bacon Wedge Salad with Horseradish Dressing

Sesame Noodles in the Dojo

Smokehouse Chickpeas ‘N’ Greens Salad

I am sharing this with Souper Sundays and this month’s Vegetable Palette.

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Toor Dal Curry with Spinach (Toor Palak Dal)

In Favourites, Mains (Vegetarian) on June 24, 2014 at 6:29 AM

Toor Dal with Spinach (Toor Palak Dal)

Time is a-ticking. Less than a week left in Houston. We have been balancing DO.ALL.THE.THINGS left to do in Houston and DO.ALL.THE.PACKING. Lots of pantry-friendly meals this month as we eat through our kitchen.

We stopped replenishing the red lentils months ago and begrudgingly started eating through the toor dal. Not that we don’t love it (WE LOVE TOOR DAL) but it just takes longer to cook and time is something we are lacking right now.

We left a few Houston must-dos until the end. I finally went to the NASA Space Center, lured by a private tour by an astronaut. An astronaut with a PhD in Cancer Biology, which was right up my alley, as she explained the medical complications of space travel. And let us touch and feel the space stuff. But not wear the space suits, sadly. Astronauts ARE a science experiment in themselves, did you know? They also do deadlifts and squats in space to maintain their bone density.

We also went to Chinatown to eat at one of the rival Malaysian restaurants, complete with the suggested one-hour foot massage for only $20-25 at the neighbouring reflexology spas. It is the thing to do, I swear.

That experience was also our first (and hopefully last) experience with Houston rush hour traffic.

Also, kudos to the American pharmacies. “Yellow Fever Vaccine Now Here”. I can easily obtain travel immunizations without an appointment or a puncture fee. Vaccines tend to be controversial but it is not controversial for me: I would rather not get infected.  So I finally got my hepatitis A shots and re-immunized myself against typhoid for my upcoming vacation.

So, about this curry. It is simple, yet delicious. Lightly spices with all the great Indian spices (cumin, coriander, garam masala) and lightened with a splash of lemon juice, it is a nice hearty meal. An easy way to easily add more spinach, too.

I haven’t really gone into too much detail why I am pro-vaccine (the main reason is the ability to prevent serious diseases, some of which are incurable, which I believe outweighs the potential side effects from receiving the vaccine). Do you have strong opinions either way?

Toor Dal with Spinach (Toor Palak Dal)

PS. I am sharing this with Bookmarked Recipes, Eat Your Greens, The Spice Trail for Spinach, and In My Veg Box.

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Indian Chickpea and Spinach Curry (Chana Saag)

In Mains (Vegetarian) on May 23, 2014 at 2:00 PM

It is all about the greens, lately.

After a week or so of salads and wraps, I turn the rest of my fresh greens into a soup, stew, or in this case curry.

I am sharing an Indian Chickpea and Spinach Curry (Chana Saag) at Laura’s blog, The Gluten-Free Treadmill. Please pop on over to check it out!

PS. And when I said I would be sharing another giveaway with you yesterday, I meant tomorrow. So stay tuned! ;)

Green Hemp Açaí Bowl & The Juice Generation Cookbook Giveaway

In Book Review, Breakfasts on April 20, 2014 at 6:36 AM

Green Acai Bowl

They let it slip.

My claim to fame.

At my hospital, they get new trainees every year. Obviously, it can be hard to keep track of us all. One of my co-workers may be known for her love of dance, the other that became a new mama, or another that took off suddenly to get married.

I suppose I have a few quirks. Beyond being Canadian, I could be remembered as the bicycle commuter, or perhaps the vegan… But no. Even more memorable are my unique breakfasts. Or breakfast #2 as I call it, since I eat it at work, more than a few hours after I have woken up, eaten after breakfast #1, cycled to work and gone to the gym.

Breakfast #2 is my green goop and I have eating the same thing for the past year: cooked oatmeal, hemp protein powder with some flax and chia seeds. Everything is ready to go in the morning. Once I get to work, I add some hot water, stir it up and love it.

For the uninitiated, the green swamp goop is certainly not appealing. The hemp protein powder is the colouring agent. My breakfast is an acquired taste but all things green need not taste bad. And as I learned here (and my green kale pancakes), even a small amount of green ingredients can blend to a brilliant hue.

Even though I am lamenting leaving my juicer in storage, I have been drinking my way through the smoothies and açaí bowls in The Juice Generation.

Green Acai Bowl

While I cannot lay claim to be a Canadian açaí expert, at least I know how to pronounce it. It has become a new foodie fad. Although, I will not praise any non-scientifically proven claims of this “superfood” other than its anti-oxidant laden berry-licious taste.

Originating from Brazil and popularized in Hawaii, California and eventually New York City, The Juice Generation has been one restaurant to popularize the breakfast açaí bowl. Topped with a hemp seed granola, an açaí bowl has a lot more substance than the rest of their juicy menu. They have 5 flavours on their menu and 5 recipes in their cookbook. Four overlap, but there is a bonus hemp açaí bowl in their cookbook not on their menu.

I found a combination of the green açaí bowl and the hemp açaí bowl to be the perfect combination. When I made my first açaí bowl, I was surprised at how green it turned out. Certainly not a vibrant red from the frozen açaí and not even a murky burgundy, it was positively green. The handful of spinach worked its magic and even masked my subsequent addition of hemp protein powder. The protein powder is now part of my regular addition to the açaí bowl which helped thicken the shake, an important factor since I was eating it like a soup.

The second revelation from my experiments with açaí was that it is naturally not that sweet. Some frozen packets add sugar to compensate, so buyer beware. In this case, I opted to use frozen bananas to buffer the spinach, hemp and açaí. Topped it with Rob’s granola of the week and sprinkled with some additional hemp seeds, I think this is awfully pretty. Green goop and all.

Green Acai Bowl

In addition to the recipes for their açaí bowls, there are also over 100 different combinations for fresh juice and smoothies in their latest cookbook.  Thankfully, the publisher is letting me give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me what you think of green breakfasts (smoothies, puddings, bowls, etc) Do you eat them, too? I will randomly select a winner on May 2, 2014. Good luck!

PS. There is still time to enter the giveaways for The Blender Girl and The Vegan Cookbook, too.

I am sharing this with this month’s Extra Veg.

Note: I was given a copy of the cookbook from the publisher.  I was under no obligation to share a review. The opinions expressed are entirely my own.

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Roasted Cauliflower and Mustard-Hummus Rice Bowl with Garlicky Spinach & A Vegan Mustard Tasting Party

In Favourites, Mains (Vegetarian) on April 5, 2014 at 7:55 AM

Roasted Cauliflower, Garlicky Spinach and Mustard-Hummus Rice Bowl (& A Vegan Mustard Tasting Party)

One of the main things I will miss when I leave Houston will definitely be the people: my friends, my co-workers and the awfully friendly strangers. If it weren’t for connecting so well with my co-workers, I don’t think I would have enjoyed Houston as much. And you know how I know we met special people?

They were not only amused but also excited about our idea for a mustard tasting party.

This idea had been brewing for nearly as long as our idea for a tamale party. Somehow, I managed to convince Rob, that yes, I wanted the mustard variety pack at Trader Joe’s, and yes, I knew we only had 6 months left. Oh and yes, we already had another 3-4 other mustard varieties.

We proposed the idea: help us eat our mustards, let’s have a mustard tasting party. We figured we had enough mustard to sample, but everyone also brought their own favourite mustard as well. Collectively, we had 12 mustards. Everything from a Mango Diablo mustard, to a honey and whiskey mustard, to a creole mustard and nearly the entire gamut of Trader Joe’s mustards. ;)

Vegan Mustard Tasting Party

The question, of course, was what to serve at a (vegan-friendly) mustard tasting party.

I loved the suggestion for small boiled potatoes for tasting the mustards individually. I also made plain roasted cauliflower and Rob cut up some pita bread to serve with fresh hummus. Our guests provided some chips, pretzels, sausages and beer [including ginger beer].

The small potatoes were a resounding success. I was impressed that they all looked different when sampling, too.

Vegan Mustard Tasting Party

For those curious: I think we all really liked Trader Joe’s Basil Mustard. The El Diablo Hot & Spicy mustard also earned high praise, but I didn’t try it since I was warned it was uber spicy. I also highly recommend Stadium Mustard that our friend brought us from Cleveland, which sadly did not make an appearance because we ate it all before the party (you can see it pictured here with my vegan cheese-stuffed sausage and sauerkraut, though).

We had a bit of odds-and-ends leftovers after the party and they combined fabulously. So fabulously, I just had to share it. Knowing that hummus+mustard worked well in my vegan deviled eggs, I worked with a mummus sauce (mustard + hummus). Worried my rice bowl may be too beige, I added the leftover roasted cauliflower and hummus to freshly sauteed garlicky spinach. I was thinking Terry’s Sesame Wow Greens would have been great, but I went with something more simple: spinach and garlic finished with toasted sesame oil. It complemented the hummus really well. (Of note, I just made a single serving but increased the amount to serve 4 in the recipe below).

Leftovers need not be boring and I may never have had the forethought (or energy) to make such an involved recipe. But I highly encourage you to try it out. :)

Not that I need new mustards right now, but which one is your favourite? Have you ever made homemade mustard?

Roasted Cauliflower, Garlicky Spinach and Mustard-Hummus Rice Bowl (& A Vegan Mustard Tasting Party)

This is my submission to this month’s No Waste Food Challenge.
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Savoury Mung Bean & Kale Crêpes

In Mains (Vegetarian) on March 15, 2014 at 7:09 AM

Mung Bean & Kale Crepes

I don’t celebrate my blog’s birthday, but it hit me that I have been doing this for a long time.

Over four and half years and still going strong. More than 780 posts, mostly recipes, mostly vegan. That is just a fraction of what I have created along the way. My draft folder is overflowing. Missing ingredients, missing photos or missing directions. OK, mostly missing photos.

I tried to find something non-traditionally green to share for upcoming St Patrick’s Day. I went looking for a spinach adai/pancake I made while in Toronto, but couldn’t find any trace of it. That’s ok, I made these anew and they were very good. Kale trumps spinach?

Crêpes may be stretching it a bit much as they are not nearly as thin as my regular or non-traditional crepes. Instead of chickpea flour as in our favourite chilla pancake, soaked split mung beans are the base. Pureed kale turned these a fun green.

Since the beans are in the batter, you could simply slather it with Indian chutneys but I encourage you to add more vegetables, like my Indian-Spiced Cauliflower.

I admit these are not the best photos, but I unearthed some real gems digging through my archives. I promise to share them in due time!

Are you eating anything green this weekend?

Mung Bean & Kale Crepes

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