BECOME A MEMBER

Thousands of wines at your fingertips

Search database of wine reviews
Read about wines BEFORE they hit the stores
Match wines with foods

FREE MEMBERSHIP



GET TONY'S NEW EBOOK


TONY'S NOVELS
A gift for the literate wine-lover in your life – who may be you. Tony's murder mystery novels, set in the world of wine, are now available at a discount – autographed.

Find out more...

TUNE IN TO TONY
Listen to Tony

Listen to Tony talk about wine on 680 NEWS radio on Fridays at 10:48 am, on Saturdays at 2:48 am and 9:48 am, and on Sundays at 12:48 am and 1:48 pm.
Tony Aspler
Wine Reviews
Food & Wine Match
Personal Wine Cellar
Pocket Wine Cellar
Articles
Gourmet Recipes
Cocktails
Wine Primer
Links
More Tony Aspler
Tony's Books Tony's Books
Ontario Wine Awards
About Us About Us
Contact
Advertise

MEMBER LOGIN
E-mail Address or
Username
Password
 
Forget Password?
 

FREE MEMBERSHIP

POPULAR ARTICLES
All about sparkling wine Port wine 101 Pairing food and wine Pairing wine and cheese What wine to serve with chocolate Why we like to visit wine country A wine tour of Italy Germany and German wines Wine touring France: Cognac and Bordeaux Wine touring France: Burgundy A tour of California wine country

 

 

 

 

 

 

 

 

 

 GOURMET RECIPES

More Gourmet Recipes  

Vegan Tacos (January 16, 2017)

OK, one of the New Year's resolutions was to eat healthier, fresher food and get into better shape. Clearly help is needed, as far too often "healthy food" gets real boring real fast! Enter Vegan Everyday, with 500 delicious recipes by Douglas McNish! We went straight for the cover photo recipe and wow! were convinced immediately that this regime was going to work for us. The book covers all meal planning needs from breakfasts on the go to elaborate dinner parties. It now rests in pride of place on the kitchen shelf!

Douglas McNish knows what he's talking about: he's a vegan executive chef, instructor and consultant with a strong commitment to health and organics. His other books include Raw, Quick and Delicious and the award-winning Eat Raw, Eat Well.

Eat up folks!

Roast Cauliflower Chickpea Tacos

Makes 8 to 10 tacos

Preheat oven to 400°F (200°C)

  • Baking sheet, lined with parchment paper
  • Blender
    Filling:
  • 1/4 cup grapeseed oil (60 mL)
  • 3 Tbsp freshly squeezed lime juice (45 mL)
  • 2 tsp chili powder (10 mL)
  • 1 tsp ground cumin (5 mL)
  • 1/2 tsp fine sea salt (2 mL)
  • Pinch cayenne pepper
  • 2 cups drained cooked chickpeas (500 mL)
  • 1 head cauliflower, cut into bite-size florets (about 4 cups or 1 L)
    Slaw:
  • 2 cups thinly sliced red cabbage (500 mL)
  • 1/2 cup roughly chopped fresh cilantro leaves (125 mL)
  • 1/2 cup thinly sliced red bell pepper (125 mL)
  • 2 Tbsp extra virgin olive oil (30 mL)
  • 2 Tbsp freshly squeezed lemon juice (30 mL)
  • 1/4 tsp fine sea salt (1 mL)
    Avocado drizzle:
  • 1/2 ripe medium avocado
  • 1/2 cup water (125 mL)
  • 1/2 cup extra virgin olive oil (125 mL)
  • 3 Tbsp freshly squeezed lime juice (45 mL)
  • 1 Tbsp freshly squeezed lemon juice (15 mL)
  • 1/8 tsp fine sea salt (0.5 mL)
  • 8 to 10 gluten-free organic corn taco shells
  • Lime wedges
  • Hot sauce
  1. Filling: In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet. Bake in preheated oven for 18 to 20 minutes or until golden brown.
  2. Slaw: In a large bowl, toss tougher cabbage, cilantro, red pepper, olive oil, lemon juice, and salt. Set aside.
  3. Avocado Drizzle: In blender, combine avocado, water, olive oil, lime juice, lemon juice and salt. Process until smooth and creamy. (Store leftover drizzle in an airtight container in the refrigerator for up to 3 days.)
  4. Assembly. Spoon chickpea-cauliflower filling taco shells. Top with slaw and a liberal amount of avocado drizzle. Serve with lime wedges and hot sauce on the side.

Tony's wine recommendation:
New Zealand Sauvignon Blanc; unoaked Chardonnay

 

We wish to thank Robert Rose Publishing, Toronto for permission to publish material and photographs from Vegan Everyday by Douglas McNish. Text copyright © 2015 by Douglas McNish. Recipe photographs copyright © 2015 by Robert Rose.

 

Download this article in printable form as an Adobe Acrobat PDF (186 kB)

Find more recipes with the recipe indexes by title and type

Happily enjoyed by Helen Hatton and Ron Morris.

Helen Hatton and Ron Morris at Le Caveau des Gourmets in Gigondas

 

 

 

More Gourmet Recipes  
 
ALL MATERIAL © TONY ASPLER   WEBSITE BY MEDIRESOURCE INC.
PRIVACY POLICY