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.
Serves 2-3
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
Thank you for the kind words and honouring me with a guest post, Ricki. When I move back to Toronto, we shall finally try to meet up. I know I will likely be cycling through Maple, too. 😉
Janet, it’s my pleasure!! And thank YOU for taking the time to write a post and create this fabulous salad for my readers and me. Yes, we MUST finally meet when you get back to town! I feel a meetup at Live (or Fresh, or Rawlicious) coming on. . . !! 😀
great salad janet as always – though we have a long wait for asparagus to be in season again – I love reading the tastespace for great recipes and because I love the stories behind Janet’s recipes – ‘vegan on steroids’ sounds like a great description of the blog
I agree, Johanna! The stories are always as good as the recipes. 🙂
So nice to see Janet over here. I’ve been reading the taste space much longer than I’ve been writing my own blog and Janet’s another one of those bloggers I’d love to meet in person some day 🙂
This salad looks simply gorgeous. I’m so pleased that we’re seeing British asparagus here again!
Me, too, Emma! Love the colors here, too!
This recipe looks fabulous and I want to try it. In looking at this closely, I don’t see where the garlic is used. Is it on the roasted asparagus or in the dressing? Or am I blind?
You’re right, MEontheLake! Sorry I didn’t notice that before. I will ask Janet to reply here and let you know! (I suspect it’s the dressing, but could be wrong. . .). 🙂
Sorry about that. Both options sound lovely, but I added mine to my dressing. If you don’t like a stronger garlic flavoured, adding it while roasting sounds like a smashing idea.
Thanks.