Today please welcome Janet of The Taste Space!
I’ve known Janet via our blogs for quite some time–in fact, it feels as if I’ve been reading Janet’s blog for about as long as I’ve been writing mine! Originally also Torontonian, Janet and her significant other moved to Texas a while back and it hasn’t impeded her efforts in the kitchen in any way. Janet is a physician so it makes sense to me that all of her recipes are uber-healthy. She also has a knack for combining healthy ingredients in unusual ways that highlight fabulous flavor pairings from other cultures. I always love learning about the basis for her recipes and reading about her world traveling adventures. If you’re looking for healthy, delicious recipes with appealing photos, check out the Taste Space (and after botching it a couple times in my last post, I know I’ll never forget that URL now!!) 😉
Thanks so much for stopping by today, Janet! This salad looks incredible.
With my meals revolving around plant-based whole foods, my mom has referred to my choice as being a vegan on steroids. While I have relaxed slightly, I still my hardest to cater to others who may have dietary restrictions, for whatever reason. I have friends with sulfite-allergies, family members with celiac disease and a coconut-hating mom.
I was honoured when Ricki approached me to guest post on her blog. I have been reading it for years and enjoyed many of her creations (hemp brownies, the best vegan cheesecake, warm chickpea and artichoke salad and cocoa mint nibbles). All the while knowing she follows an anti-candida diet but never really knowing what it entailed. Imagine my surprise when Ricki told me how simple it really was: vegan, gluten-free meals without mushrooms, peanuts, pistachios, yeast and only low glycemic sweeteners. Without fail, I only then notice how all my recent recipes I wanted to share weren’t suitable: a mushroom-walnut pate, veggie spring rolls with a peanut sauce, vegetable noodle salad with peanuts, the banana in my acai bowl or the maple syrup in my salad dressing. Then I started to second guess myself, is miso ok? What about almonds? Ricki’s upcoming cookbook will help delineate this, along with new mouth-watering recipes and I cannot wait to read it.
Until then, I decided to share what I know best: a hearty salad. ACD-friendly. I crafted a fun twist with spring’s new bounty of asparagus. I paired it with edamame for some additional protein and toasted almonds for crunch and drizzled it with a miso-lime vinaigrette.
Asparagus and Edamame Salad with Lime-Miso Dressing
Inspired by Terry Walters
3 cups (720 ml) asparagus, trimmed and cut into 1-inch pieces
1 tsp (5 ml) melted coconut oil (or olive oil)
1- 1/4 cups (300 ml) frozen shelled edamame
1 clove garlic, pressed or minced
1 Tbsp (15 ml) olive oil
1 Tbsp (15 m) lime or lemon juice (half a lime)
1-1/2 tsp (7.5 ml) white miso
2 Tbsp (30 ml) almonds, toasted
Preheat the oven to 400F (200 C). Place the asparagus on a baking sheet and drizzle with the coconut oil. Shake the pan to coat the asparagus with the oil. Bake for 10 minutes. Shake the pan (to turn the asparagus) and bake for another 10 minutes, or until the asparagus is tender and roasted.
Steam or blanch the frozen edamame for 1 minute, until warm.
Prepare the dressing by whisking together the olive oil, lime juice and miso until there are no lumps.
Combine the asparagus, edamame and dressing. Top with toasted almonds. Serve at room temperature or chilled.
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