janet @ the taste space

Posts Tagged ‘thyme’

Rustic White Bean Soup with Cabbage

In Mains (Vegetarian), Soups on February 4, 2016 at 7:08 AM

Rustic White Bean Soup with Cabbage

If I do any editing of my photos for the blog, it is usually to remove dust and scratches from my table. However, because I have deemed this a “rustic” soup, perhaps the scratches are apropos. Or, I simply became overwhelmed by the sheer number of scratches that appeared with this photo. Read the rest of this entry »

Chickpea Cabbage Soup with Dill

In Mains (Vegetarian), Soups on January 17, 2016 at 2:00 PM

Chickpea Cabbage Soup with Dill

Yes, I am still chomping away on my cabbage. When the heads of cabbage are this big, I can usually 4 recipes out of one head. I still have plenty of plans for cabbage, but it might take me a while to share them as I space them out on the blog.

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Butternut Squash Farinata with Spinach Salad and Pomegranate Vinaigrette + Crossroads Cookbook Review

In Book Review, Mains (Vegetarian), Salads on December 5, 2015 at 11:37 AM

Butternut Squash Farinata with Arugula Salad and Pomegranate Vinaigrette + Crossroads Cookbook Review

It took me a while, but I finally broke out the winter squash. I always feel like I need a few recipes to work through one butternut squash. This one is a winner and I encourage you to try it out.

This Butternut Squash Farinata is basically a variation on my Mediterranean Crustless Chickpea Flour Quiche with winter herbs including thyme and sage speckled with silky orange jewels of butternut squash. Here it is paired with a lovely, albeit optional, Spinach Salad with Farro and a Pomegranate Vinaigrette. Together, it makes such a lovely meal, it is worthy of a special occasion. Read the rest of this entry »

Roasted Beet Burgers + Eat Like You Give a Damn cookbook review + GIVEAWAY

In Book Review, Mains (Vegetarian) on December 1, 2015 at 7:36 AM

DSC_6458

With a bold title, Eat Like You Give a Damn, it seemed fit to share this lovely cookbook around the holidays. With the American Thanksgiving/Thanksliving wrapping up and Hannukah/Christmas season quickly approaching, it should be a season for giving a damn. No?

Eat Like You Give a Damn is a vegan cookbook by Herbivore Clothing’s Michele Schwegmann and Josh Hooten and recently won Vegweb’s Favourite Cookbook of the Year. 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.
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Jamaican Spiced Plantain and Tofu Skewers

In Mains (Vegetarian) on August 4, 2015 at 6:51 AM

Jamaican Spiced Plantain and Tofu Skewers

We finally branched out from our standard veggie burger and grilled vegetable routine.

A delicious routine but still a new routine.

Except, I still grilled some vegetables. They were on a skewer, though.. which makes it somewhat different, right? In this case, they were smothered in a jerk-inspired (but not too spicy) spice rub. I also slathered it on top of some extra-firm tofu.

Jamaican Spiced Plantain and Tofu Skewers

I used sweet red peppers and a sweet plantain which contrasted with the spice rub incredibly well along with some zucchini, because zucchini grills so very well. In fact, I dare say the plantain was the highlight of the meal. I picked a very black plantain and figured I had nothing to lose, as I wasn’t sure how it would grill, but it was wonderfully sweet and smoky. The only problem? I cut the pieces a bit too small and they were more fragile than the other vegetables. I think Rob lost a few while grilling. I suspect fresh pineapple would be a fabulous substitute for the plantain.

I served this to guests and they raved about it. I hope you like it, too.

Enjoy!

Jamaican Spiced Plantain and Tofu Skewers

Other Jamaican Jerk inspired recipes shared previously:

Caribbean Soy Curled Sloppy Joes with Creamed Spinach

Cocoa jerk tofu tacos

Jamaican jerk and plantain soup

Jamaican Jerk tempeh wraps

I am sharing this with Meat Free MondaysNo Waste Challenge and Vegetable Palette for reds.

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Jamaican Jerk Plantain Soup

In Mains (Vegetarian), Soups on January 8, 2015 at 7:35 AM

Jamaican Jerk Plantain Soup

Woosh! Can you see the steam? One perk of the black background, although it also picks up the dust, too! HA!

Hope you are keeping yourself warm during this recent freeze. It was -30C/-22F overnight with wind chill. It is times like this that you can remind yourself: only a few short months until our wedding/honeymoon in the Caribbean. And then you remind yourself: WHAT ELSE DO I NEED TO DO???? Thankfully my Mom keeps reminding me of all things I don’t know: making the veil, finding something borrowed, etc. While Rob and I take care of the very hard decisions: garifuna dancers vs firedancer (we chose both!!) and where to go for photos (beach vs jungle… vs where are cliffs.. we want cliffs).

In any case, here is another bowl of a warm, vibrant soup/stew. Jamaican jerk inspired with allspice and thyme (and also cinnamon, cloves and nutmeg) with colourful red bell peppers, yellow plantains and chickpeas with a sprinkle of green onions swimming in a fragrant coconut broth. This is not a hot and spicy soup (like most things jerk), so add as much heat as you like.

Are you already longing for the summer?

Jamaican Jerk Plantain Soup
I am sharing this with Souper Sundays, Recipe Clippings, and Vegetable Palette.
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Mediterranean Chickpeas Braised with Brussels Sprouts, Kale & Sun-Dried Tomatoes

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

Pan-Roasted Chickpeas Braised with Brussels Sprouts

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

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

What are you planning to serve for Thanksgiving?

Pan-Roasted Chickpeas Braised with Brussels Sprouts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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South Carolina Mustard Barbecue Sauce (Tomato-Free)

In Favourites, Sides on September 23, 2014 at 6:54 AM

South Carolina Mustard Barbecue Sauce

WOAH! Stop the presses. Where have you been all my life?

No seriously.

I always thought barbecue sauces were tomato-based. This barbecue sauce has no tomato in sight. Instead, the base is from mustard and vinegar. It is amazing what a little blackstrap molasses can do to herald a sauce into the barbecue family.

The ultimate barbecue sauce is probably a very touchy/personal topic for many, especially in the US, with each region having their own spin on their special sauce for grilling. While in Texas, I didn’t go for barbecue, but I seem to be homesick for my time in Houston and bringing the barbecue back to Toronto.

However, this is not Texas-style barbecue sauce, it hails from South Carolina. Mustard-loving Germans added a barbecue twist to their local sauce and it is wonderful. Not too sweet, a heavy hand with the vinegar and a perfect punch from the savoury spices. A perfect mix for me and my love of all things mustard.

I haven’t quite decided what to do with this sauce yet. I was originally going to toss it with some tofu and veggies and then bake it, but now all I want to do is keep it. Why use that all in one go?

What is your favourite barbecue sauce and what do you like to do with it?

PS. I am sharing this with Credit Crunch Munch and this week’s Virtual Vegan Potluck.

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Creamy High Protein Mushroom Stroganoff

In Mains (Vegetarian) on September 20, 2014 at 8:39 AM

Creamy High Protein Mushroom Stroganoff

Do you remember the soba noodle debacle? The time I bought oodles of soba noodles and then proceeded to leave them in the pantry and slowly, slowly eat through them. Yeah, I still have soba noodles and still eating through them. A true hoarder.

However, when the cooking rut continues, I get less picky in the kitchen. I have little energy to refuse the noodles. Plus, they are quick and easy to make. I added the cold leftover sauce to warm noodles and it melted right in. A little green garnish might be nice, too. Consider adding fresh chives, as recommended in the original recipe. Because you know, I would never suggest eating parsley. Yucko.

Creamy High Protein Mushroom Stroganoff

I am sharing this with Random Recipes and Pasta Please for fusion cuisine. 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.

Enjoy!

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

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Roasted Creole Cauliflower

In Favourites, Sides on August 7, 2014 at 6:31 AM

Roasted Creole Cauliflower

I spoke too soon.

You know when you plan for something, know you won’t be having internet for a while and schedule a post about what life will be like (because you planned for it to be as so)?

Well, let’s just say I planned to have a semi-functioning household. En route to our new home in Toronto, packed to the brim with loaner things (you know, all the necessities: an inflatable bed, sheets, cutlery, pot, frypan, containers and all that food you made for the following week so you wouldn’t actually have to cook..), an hour and half into our trip from Ottawa, my car breaks down. We pulled off to the side of the 401 as my dashboard went bonkers and the engine stopped working.

Roasted Creole Cauliflower

I pulled out my cell phone. Three days earlier I had finally signed up for service. Although, looking down, my phone told me I had no service. (Bad WIND!) Not good.

Thank goodness Rob’s phone still worked, despite roaming and despite me previously draining the battery surfing the internet.

Roasted Creole Cauliflower

Frantic phone calls eventually got my brother and pregnant sister-in-law to my side who had the rational idea to tow the car back to Ottawa and they would drive Rob and I along with a few essentials.

We called CAA/AAA with my brother’s charged phone, despite being on hold and having dropped calls, only to find out our membership expired last month (GAH!). Membership offices are closed because it is a holiday.

We contact my Mom, who has a CAA membership and she offered to come down and help out. We knew it would be at least 90 minutes for her to arrive.

Roasted Creole Cauliflower

We start rearranging luggage on the side of the highway. Non-essentials in the dead car. Essentials in my brother’s. I had to make quick decisions: clothes and underwear keep, inflatable bed keep (but forgot the pump and sheets!) and also realized there was no room for all of the packed food and the container with all the helpful bits (pot, pan, knives, etc).

An OPP police officer pulls over and asks us what was going on. It must be such a sight with all of us scurrying around, including a pregnant woman and someone with crutches. He calls a tow truck to remove us from harm’s way and told us to be careful (turns out someone had died earlier that day after exiting their car).

Not too long afterwards, the tow truck arrives. The car is loaded onto the flatbed truck and brought to the closest safe location as we patiently wait for my mother to arrive.

Eventually, my Mom is able to call CAA for us and she returns with the car back to Ottawa. My brother drops us off in our new empty home. (Kind soul, he actually waited with us for 30 minutes as we waited for our landlord to give us the keys). We forgot we have no microwave.

Once we’re somewhat settled, Rob runs off to the grocery store since we have zero food. And no tokens for the bus to get to work tomorrow. He comes back loaded with groceries. We quickly eat the ready-made salads and hummus.

I ask for his can opener for the beans. (Because salsa+beans=meal).  It is in the bag that went back to Ottawa. GAH.

I subsequently call up a friend and we cobble together some kitchen necessities to borrow: cutlery, can opener, bowls and plates. And a pot!

We collapse on the inflatable bed. Exhausted but at the same time basking in the love and support from family and friends. Ready for me to start my first day at work.*

*With my vacation clothes I packed for Africa.

*

If you are here for the lovely recipe instead of the dramatic life of Janet (I can’t make this up!), this was made while I still lived in Houston. This was our go-to roasted cauliflower recipe. A tomato base with a savoury spice blend. The original recipe was for a raw version, using the dehydrator, but we have been using tomato paste and the oven since it is both delicious and simple. A great side with lots of flavour.

Perhaps in a week or so I will be back to normal. Have you ever felt like the universe was pushing against you?

Roasted Creole Cauliflower

I am sharing this with Bookmarked Recipes and Virtual Vegan Linky Potluck. 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.

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