janet @ the taste space

Posts Tagged ‘Thai’

Thai Veggie Patties

In Mains (Vegetarian), Salads on December 5, 2011 at 6:43 AM

I may have a blog, but I still feel inept with the latest technology. I am still using Microsoft Office 2003 and I have no cell phone. I constantly have to ask Rob how to work his Android phone and navigate his Apple laptop. And sometimes, I make boo-boos with my posts… my top recipes of 2011… yeah, don’t postdate that for January 1, 2011. Because that isn’t post-dated at all. 😛 Sorry for the New Year’s teaser, especially since it is still in my Google Reader despite its deletion on my blog. Although the worse is that you have to wait until mid-December for that fabulous cookie recipe! 😉 Until then, I have another recipe with hidden beans… and hidden  broccoli!

Veggie burgers? Veggie patties? Bean cakes?

These are the first veggie “burger” I have made. I think veggie patty is a better descriptor since it isn’t as “meaty” as typical burgers. What can you expect from chickpeas, broccoli and oats? Well, when they are combined with peanut butter, sesame oil, garlic, ginger and cilantro, it is a pretty powerful flavour-house.

This recipe is courtesy of MamaPea through her cookbook Peas and Thank You (recipe also posted here). The patties were simple to whip together in a food processor and I appreciated their complex flavours.  The hint of peanut butter, with the spices worked really well together. I just wish they were a bit more firm (perhaps more oats?). If you camouflaged the burger in a bun, you might not notice the texture. However, I opted to plate mine overtop zucchini noodles with scattered pineapple and Napa cabbage, drizzled here with sweet chili sauce. As a salad topper, they were great! Next time, I might bake them into smaller balls if I knew they would be going on top of a salad. I also found out that the Peanut Mmmm Sauce and even moreso, the Mojo sauce were great burger spreads.

This is being submitted to this month’s My Legume Love Affair, hosted by Kiran and to Ricki’s Wellness Weekend. Read the rest of this entry »

Thai Coconut Corn Stew

In Favourites, Soups on September 16, 2011 at 6:05 AM

How do you bookmark your recipes? Every day I am inundated by oodles of recipes I want to make from other bloggers, from my cookbooks, or just something I whip up in my head (and belly).

I know there are applications and websites to help you figure this out, but they have been too cumbersome for me. I am old school. I email myself the recipes and stick them in a searchable folder. The rest, my brain has to take care of, as it remembers what I don’t put into emails.

When I can’t find a suitable recipe in my email treasure trove or rack my brain as to what’s in my cookbooks, I will often consult my favourite bloggers. My favourite way to tackle this is through Google Reader, which is a quick and easy way to narrow my search to my blogs of interest.

So when Rob and I picked up a dozen ears of corn, I had to scour everywhere for corn recipes. I usually don’t like corn – of the frozen or canned variety. I will actively remove it from recipes (celery gets removed even more quickly) so it was a challenge to do the opposite. Find me some corn delicacies!

Hopefully the last few corny posts have shown you how great corn can be, from the simple grilled ears, to pan-toasting the kernels for a salad, or boiling the corn to put in a quinoa salad, or as a savoury filling for a cornmeal pancake.

Corn soups are another way to enjoy corn. Trust me, I have bookmarked so many corn soup recipes that I had a difficult time narrowing it down to which I wanted to try. In the end, I thought this Thai Coconut Corn Stew, which Ashley made last year from Eat, Drink & Be Vegan hit it right (recipe also posted here). A soup that could come together quickly despite its long ingredient list.  In addition to the coconut milk as the backdrop for the chowder, red bell pepper is added for sweetness. The soup is flavoured with lemongrass, lime, ginger, cilantro and a hint of spice from chili flakes, creating a very complex soup without too much fuss. It is nice and creamy from the coconut milk and pureed corn, but also surprisingly light at the same time. Seriously yummy, this recipe is a keeper!

In all honesty, I didn’t use cilantro for the salad. I used Vietnamese coriander. While researching what to plant, we found out cilantro tends to bolt in the summer. Ours bolted during the heat wave. But we had a back-up! Vietnamese coriander! It continues to give us nice leaves that taste similar to cilantro with a bright, lemony accent. Thankfully it is a perennial, so we should have some of it next year, too. 🙂 I also grew lemongrass but the stalks don’t look anything like what I buy in the grocery store.. so who knows what I am to do with the leaves only. Sunny’s to the rescue with 6 lemongrass stalks for a $1. 🙂

Here are some other corn soups that I had spotted elsewhere:

Roasted Tomato and Grilled Corn Soup from The Edible Perspective
Summer Sweet Corn Soup with Basil Oil from Julia’s Vegan Kitchen
Roasted Red Pepper Soup with Corn and Cilantro from Oui, Chef
Tomato, Corn and Basil Soup from New England Soup Factory Cookbook
Sweet Pepper Coconut Corn Chowder from ExtraVeganZa
Summer Corn and Coconut Soup from Choosing Raw
Japanese Corn Cream Soup from The Well-Seasoned Cook

This is my submission to Deb for this week’s Souper Sundays, to this month’s Simple and in Season, to this month’s My Kitchen, My World destination Thailand, to Ricki’s Wellness Weekends, to this month’s Bookmarked Recipes, to this month’s Ingredient Challenge Monday for coconut, and to this month’s No Croutons Required featuring home-grown produce.

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New Potato, Cauliflower, Chickpea and Green Bean Thai Curry with a Cucumber and Coriander Salsa

In Mains (Vegetarian), Salads, Sides on September 1, 2011 at 6:13 AM

The fourth curry this week… I am almost getting curried out!

I have never seen Rob so excited about trying a new recipe. I was browsing through my newest favourite cookbook, For The Love of Food, and I spotted a recipe that seemingly used up a lot of the odds and ends in our fridge.

Massaman curry, have you heard of this, Rob? Would I like it?

Turns out it was his favourite curry while travelling in Thailand.

However, as we made the curry together, Rob quickly realized this wasn’t the same Massaman curry he had eaten overseas. The sauce had coconut milk, lemongrass, cardamom, cinnamon and ginger, but no peanuts. No fish sauce nor tamarind.

After slaving and salivating in the kitchen for a while, Rob felt let down when he taste-tested it the first time.  The vegetables were good, but the depth of flavour was lacking. He ended up adding all of the spice mixture, as the recipe only called for a couple tablespoons of the mixture. After which, when I tasted it the second time, I told him I wouldn’t be able to eat it for dinner- it was now too spicy! Those peppercorns were likely the culprit but thankfully, it didn’t have that ominous “curry” flavour.

Since I had adored Cotter’s previous recipes, we still trucked on with making the cucumber and coriander salsa. Rob finally sat down to eat it, served with the salsa and rice, with a drizzle of freshly squeezed lime juice. The more he ate it, and accepted it as a non-Massaman curry, he grew to enjoy it.

I then decided to give it a go with the salsa and lime.


While Cotter may have misled us by calling this a Massaman curry, he also said this curry was best with the cooling salsa, and there he wasn’t lying. It definitely made the dish go from something I refused to eat, to something that was genuinely spectacular. Another Janet-sanctioned curry, this time hailing from Thailand.

I am definitely realizing that more complex dishes, where each component is outstanding on its own, can be brought to high levels when combined. The only problem is that it makes for a kitchen filled with lots of dirty dishes. Gah!

An authentic Massaman curry is still on our to-do list, though. But whatever its name, this curry is the bomb, just don’t forget the salsa!


This is my submission to this month’s Veggie/Fruit a Month, featuring cauliflower, to this month’s My Legume Love Affair, hosted by Cathy, to this month’s My Kitchen, My World destination Thailand and to Ricki’s Wellness Weekends.

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Thai Tempeh Lettuce Wraps with Mango Ginger Sauce

In Mains (Vegetarian) on June 20, 2011 at 6:22 AM

My mom was mad at me the other day.

Because of me, she was buying expensive things in the grocery store.

After we shared some Alphonso mangoes, ala mango shrikhand, she was hooked. Granted, Alphonsos are hard to find, but she went with the next best thing: Ataulfo mangoes.

I know I buy some pricy ingredients, but a little goes a long way. I try not to eat out too often, and find it hard to rationalize the high prices. I could buy so much fresh (expensive) produce, tempeh, and spices for the price of a meal in a restaurant. It can be hard to justify sometimes.

Anyways, back to the mangoes. When I was home last weekend for the Rideau Lakes Cycle Tour (aka the ultimate cycle), my mom had picked up some mangoes for breakfast. Rob and I stole some of the extras to fuel us later in the week.

After really enjoying the Chickpea Salad with Mexican Mango Dressing earlier, I wanted to try a variation of the mango dressing with ginger. Earlier, I had bookmarked this tantalizing Thai lettuce wrap with sesame-soy baked tempeh and a zippy mango ginger sauce in The 30 Minute Vegan’s Taste of the East (recipe here).

I adapted the recipe slightly, causing it to take more than 30 minutes to make, but I think that steaming tempeh is important. Since steaming in the microwave is so simple, I try not to forget that step.

Initially I was a bit disappointed, because the sauce was really zippy. Almost overpowering, but I was so pleased with the leftovers. Finally, a tempeh dish, a salad at that, that tastes great as leftovers!

First the sauce: fresh mango was pureed with freshly grated ginger, along with lime juice and soy sauce. I also added a touch of chili flakes, but add to taste since the ginger is fairly zingy. I found this mellowed out much better the next day. It still had a kick but not as pungent. Just whirl in your blender and you have a fabulous sauce.

Next, the tempeh is marinaded in a simple sesame oil and soy sauce marinade, and feel free to marinade it as long as possible. I was only able to marinade it for 5 minutes, but longer is always better. After baking, the marinade was completely absorbed. The steaming helped to keep the tempeh pieces moist, even as leftovers. Because the mango sauce is the main star of the wrap, the loss of sauce around the tempeh is not detrimental to the dish (which had been our problem previously).

Those are the main ingredients to the wrap. Next find yourself some large Romaine lettuce leaves, top with cucumber, sliced tomatoes, some chopped mint, add your tempeh, slather with the mango sauce, wrap, roll and eat!  For the wrap in the photo, my eyes were bigger than my mouth, and I had to split it into two wraps for all that filling! 😛

I also like the idea of tossing the dressing with zucchini noodles, as in this Mint and Mango Marinated Zucchini Spaghetti. This dressing would need to be thinned out a bit with water if you wanted to use it overtop a traditional lettuce salad.


This is being submitted to this week’s Weekend Herb Blogging, hosted by Chris from Mele Cotte and to to this week’s Wellness Weekend.

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Thai Tropical Fruit and Tofu Salad

In Favourites, Mains (Vegetarian), Salads on April 8, 2011 at 5:41 AM


It is always good to eat more fruits and veggies. Personally, I don’t have a problem eating fruit, but always looking for ways to eat more vegetables.

Fruit is a perfect snack food. Take an apple: Wash and eat. It satisfies a need for something crisp, quenching with a touch of sweetness. It is also a lot more filling then processed snacks. There are so many different kinds of apples, you can mix up the texture and flavour each time. Lately, I have been happily exploring new apple varieties: Cameo, Pinata (also called Pinova), Jonagold, Fuji and Braeburn apples, which have all been great for snacking.

The apple is my standard fruit. I usually eat one or two a day and have yet to grow tired of it.

Berries and tropical fruit make me giddy, though. If they weren’t so expensive, I’d be eating them all day long (score for when they are all on sale at the same time!). Most often, like apples, they are great untouched. They are so sweet, you don’t need enhance their unblemished taste at all. Certainly you don’t need to do anything, but yes, it can get better. I dare you to make this salad.

Adapted from my favourite cookbook Radiant Health, Inner Wealth, this is a Thai salad with a multitude of tropical fruit (I used pineapple, mango, kiwi) with lime-tamari tofu. It is tossed with a sweet and zingy sesame-lime dressing. Served overtop of a bed of baby spinach and topped with a sprinkling of dried coconut and crushed cashews, this is a very tasty main-course salad. You do not need dessert with a main dish as succulent as this. 🙂


This is my submission to this month’s Veggie/Fruit a Month, featuring mango, to Healing Foods featuring pineapple, to E.A.T. World for Thailand, to this month’s Ingredient Challenge Monday for pineapple and to Deb for this week’s Souper Sundays.

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Thai Sticky Rice with Mango

In Desserts on May 7, 2010 at 7:43 AM

O mango, how sweet you are!

I must admit that I was a late bloomer when it came to mango loving. I will blame it on the lack of decent mangoes where I used to live. However, once I moved to Toronto I scoured Chinatown last year and devoured the Ataulfos.  This year, I was on a mission to find the even sweeter Indian Alphonso mango.  While I escaped Turkey unscathed from the erupting volcano, the Alphonso mangoes did not share the same fate. Their shipment had been delayed and I initially couldn’t find any at the Gerrard India Bazaar (aka Little India). Luckily, when I came back last weekend, I scooped up a case, split them with a friend and have been enjoying them all week.  Arguably the best mango. 🙂

I used to wonder why mess with mangoes when they taste so good all by themselves? I love pretty much all (heat tolerable) dishes with mangoes, but when I have delicious fresh mangoes, I just want to eat them the way they are.  I find it hard to incorporate the mangoes into a dish that may mask their flavour.   No worries with Mango and Sticky Rice, because mango and coconut are simply meant to be together. They are definitely better than the sum of their parts alone.  The sweet coconut creaminess envelopes the juicy Alphonso mangoes on a bed of creamy, yet sticky, coconut-flavoured rice. The benefit of making this dish at home, is that you can make the dish as sweet as you want.  Not much sugar was needed to be added when the mangoes are brimming with taste.  There are many recipes for Mango Sticky Rice, but I adapted my version from Taste Buddies.

This is my submission to this week’s Weekend Herb Blogging hosted by Cafe Lynnylu.

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