|
Distinct aroma and flavour make this classic cold salad a unique addition to your spring or summer table  Prep & Cooking: 30-45 minutes Serves: 4-6 Pairs well with: Oil-Free "Mayo" Main Ingredients: 4 large potatoes, boiled and peeled – use what you have on hand, but I find thin skinned potatoes, i.e. red or Yukon gold work best. ¼ cup plant-based mayonnaise - follow the link above for our recipe or use what you have 1 tbsp Dijon mustard – if you don’t have Dijon, just use what you have ½ cup of chopped bell peppers – use one or more colours depending on what you have on hand 1/3 cup chopped celery (optional) ¼ cup chopped green onion 1 tbsp lemon juice 2-3 tsp yellow curry powder 1 tsp garlic powder Salt and pepper to taste Additional chopped peppers and green onion for garnish (optional) Method: Peel and dice cooked and cooled potatoes. In a small bowl, combine the mayonnaise, mustard, lemon juice, salt, pepper, curry powder, and garlic powder. Blend until all ingredients are combined. In a large bowl, combine the potatoes and dressing. Stir until the potatoes are well coated in the dressing. Add chopped celery, peppers, and onion. Stir again to incorporate all ingredients. Garnish with additional chopped peppers and onion and serve. For a more intense flavour, allow the salad to chill for a few hours or overnight. Tips & Variations:
0 Comments
A bounty of colour & flavour combined!  Prep & Cook time: 15 mins Serves: 6-8 Pairs well with: Zesty Herb Dressing Main Ingredients: 1lb dry pasta of your choice – shaped pasta such as bowtie or rigatoni make for a nice presentation and tend to hold the dressing well ½ - ¾ cup of Friendly Food’s zesty herb dressing – if you are short on time or ingredients your favourite pre-made Italian dressing will do the trick ½ bell pepper, chopped ½ cup green beans, raw and chopped ½ cup red onion, chopped ½ cup grape tomatoes, quartered 10 or more olives, pitted and chopped – we chose kalamata, but use what you like and have on hand Method: Cook your chosen pasta until al dente, often the package will indicate a range of 8-12 minutes. While the pasta is cooking, wash and chop your vegetables. Keeping your cut vegetables small and around the same size makes the finished salad easier to eat. Drain your pasta and allow to cool for just a few minutes. Dressing the pasta while it is still a little warm enhances the flavour; bringing the herbs and seasonings to life and helps to ensure the pasta is well coated. Toss the cooked pasta in the dressing to coat and add the chopped vegetables. Give the salad an additional few stirs to blend the vegetables evenly throughout the pasta. Add additional salt, pepper, and chopped fresh herbs if desired. Serve immediately or allow the flavours to intensify by refrigerating for a few hours. The salad will keep for several days in a sealed container in the refrigerator. Tips & Variations:
Versatile and quick – a simple spicy side dish!  Prep & Cooking: 15-20 minutes Makes: 2 cups Main Ingredients: 1 jar or can (400ml/15 oz.) black beans, drained and rinsed 1 small onion, finely diced 1 small red bell pepper, finely diced 2 cloves garlic, minced 1 tbsp olive oil (optional) 2-3 tbsp of lemon or lime juice 2 tbsp tomato paste 1 ½ tsp cumin 1 ½ tsp chili powder Salt and pepper to taste 2-3 green onions, chopped Chopped cilantro or parsley (optional garnish) Method: Warm the oil in a saucepan over medium heat. Add the onion and sauté until translucent, approximately 3-5 minutes. Add garlic and diced bell pepper. Continue to sauté until soft, an additional 2-3 minutes. Add beans, lemon juice, water, tomato paste, and seasonings and stir to combine and coat evenly. Place a lid on the sauce pan and allow to simmer on a low heat until heated through, approximately 7-8 minutes. Add chopped green onions and stir to mix. Top with additional green onion, chopped parsley or cilantro. Use this spicy bean mixture as a partner to rice. Cool and add to salads or top a baked sweet potato for a little extra kick! Creamy and comforting, a delicious early Spring lunch or dinner  Prep and Cooking: 1 hour Serves: 4-6 Main Ingredients: 4 cups of mushrooms, chopped – use any variety you would like; cremini, portabellos and button mushrooms work well 1 medium yellow onion chopped finely – if you don’t have a white onion use what you have on hand 1-2 celery ribs, finely chopped (optional) 2 -3 cloves of garlic minced 2-3 tbsp fresh thyme 4 cups vegetable broth 1/3 cup pearl barley 2 tbsp corn starch or flour 1/2 cup plant based milk 2 tsp celery salt (optional) 2 tsp poultry seasoning salt and pepper to taste Method: In a large, high-sided pot, sauté the chopped onion over medium heat until the onions are translucent. Add the chopped mushrooms and celery, cooking until soft (approximately 3-5 minutes in total), being careful not to burn the onions. Add the garlic and continue to sauté for an additional few minutes. Add the broth and barley to the pot, stirring to mix all ingredients together. Allow the mixture to cook on low heat for 25-30 minutes. While the barley mixture is cooking, whisk together the flour and milk. The finished result will be a thickened sauce or loose paste consistency. When the barley is soft and cooked through add the thickening mixture and blend well to work out any lumps that may remain. Bring the mixture to a boil, this will ensure that the flour or cornstarch is cooked through. Return to medium heat, stirring to incorporate. Allow the soup to simmer on low for 10-15 minutes or until the soup has thickened. Garnish with additional fresh thyme and serve with a crusty roll or on its own. A spicy & satisfying simple supper!  Prep & Cooking Time: 45 minutes Serves: 4-6 Main Ingredients: 1 package of firm or extra firm tofu - usually packages are anywhere between 325-450 grams ¼ cup peanut butter 3 tbsp tamari or soy sauce 1 tbsp rice vinegar 2 tbsp sriracha sauce Juice of one lime or 2 tbsp of lime juice 1 clove of garlic crushed or 1 tsp minced 1/3 cup chopped salted and roasted peanuts (optional garnish) ¼ cup chopped green onions and/or chili peppers (optional garnish) Method: Drain water from the tofu package, remove tofu and gently squeeze the block applying enough pressure to release some liquid but not enough to crumble the tofu. You may want to do this over the sink in a colander. Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top, I find a can of beans works well. This will allow excess water to drain before slicing the tofu and should be done for a minimum of 10 minutes. In a small bowl combine peanut butter, tamari, vinegar, sriracha, lime juice and garlic. Whisk together until the mixture forms a thick sauce and there are no lumps of peanut butter. Set sauce aside and unwrap the tofu. Slice tofu into thin strips, approximately ¼ inch thick or small cubes (as pictured). In a dry pan over medium-low heat, brown tofu for 3-4 minutes per side (2 sides). When tofu is browned, remove from heat and add sauce mixture, tossing to coat. If the sauce appears too thin, return coated tofu to low heat for 1-2 minutes stirring frequently until the sauce reaches desired consistency. Top with chopped peanuts, chili, and green onion, serve over rice or noodles or with a side of greens. Tips & Variations:
Warming ginger coupled with deep roasted flavours creates a welcomed Winter winner!  Prep & Cooking: 40-45 mins Serves: 4-6 Pairs well with: Whole Wheat Cornbread Muffins Main Ingredients: 2 cups cauliflower florets 2 cups carrots, diced 1 medium onion, diced 2-3 tbsp olive oil Salt and pepper to taste 1-2 tsp fresh garlic, minced OR ½ -1 tsp powdered 3 cups vegetable stock 1 tbsp (or more) grated fresh ginger Method: Preheat oven to 425°F and line a baking sheet with parchment paper or foil. In a large bowl, drizzle cauliflower and carrots with olive oil. Add salt and pepper to taste and toss to coat. Roast vegetables for 20-25 minutes, turning once halfway through until carrots are tender. In a large pot, warm 1 tbsp of olive oil over medium heat and sauté onions until translucent. Add fresh garlic, stirring frequently to avoid burning. Transfer cauliflower and carrots to the pot and stir to combine. Add the vegetable stock and turn heat up to medium-high. Allow the soup to simmer for 5-10 minutes. Remove the soup from the heat and, using an immersion blender or standard blender, process the soup to desired thickness. If you prefer a chunkier soup, remove some of the carrots and cauliflower prior to blending. Return the soup to the heat and stir in the grated fresh ginger. Heat through on low. This soup will keep in a lidded container for up to a week in the refrigerator or in the freezer for months. We suggest single serving sizes for freezing. Tips & Variations:
A colourful and tasty way to warm up this Winter!  Prep & Cooking: 35-40 minutes Serves: 2-4 Pairs well with: Whole Wheat Cornbread Muffins Main Ingredients: 1 jar or can (approx. 398 ml/14 oz.) of black beans, rinsed OR 1 ½ -2 cups cooked black beans – if you are using a can or jar of beans that is slightly more than the suggested size, no problem 1 jar or can (approx. 398 ml/14 oz.) of diced tomatoes, with liquid 1 large sweet potato, peeled and diced into 1” pieces – this is roughly around 2 cups, a little more or less is A-OK 1-2 tbsp olive oil (optional) 1 medium white or yellow onion, diced 1 bell pepper, diced 1-1 ½ cups of vegetable broth or water – start with one, depending on the amount of beans and potato to cook, you may need to add more 1-2 cups fresh spinach (optional) Seasonings/Spices: 2-3 cloves of garlic, chopped finely OR 1-1 ½ tsp powdered 2-3 tbsp chili powder 2 tsp cumin 1 tsp each; paprika, oregano, thyme 1 tsp cayenne (optional) Method: In a large pot over medium heat, sauté onion in olive oil until onion is translucent; around 3-5 minutes. Add garlic and bell pepper, stirring the mixture for an additional 2-3 minutes, being careful not to burn the garlic. Add diced sweet potato, tomatoes, beans, and, broth making sure the potatoes are covered by the liquid. Add the spices and stir to combine; working out any lumps. Bring to a boil and reduce heat to medium low. Allow the chili to simmer, covered for 20-30 minutes or until the sweet potato pieces are soft. Remove from heat and add spinach, stir to combine and allow the spinach to wilt. Garnish with cilantro, a wedge of lime, or chopped green onion and serve. This chili pairs wonderfully with cornbread and will keep in a lidded container for up to a week in the refrigerator. Tips & Variations:
A hearty start to a chilly Winter morning  Prep & Cooking: 25-30 mins Serves: 2 Main Ingredients: ½ cup steel cut oats - use gluten free oats if needed 2/3 cup fresh cranberries (use ¼ cup dried if you don’t have fresh) 1 pear cored and diced finely 1 apple cored and diced finely Zest of one clementine (optional) ¼ cup pecans chopped and toasted (optional) 1 tsp vanilla 2 tsp cinnamon Pinch of salt Brown sugar or maple syrup to top (optional) Method: *Be sure to check the ratio and cook time for the oats you are using. In a large saucepan over high heat, bring 2 ½ cups of water with a pinch of salt to a boil. Add steel cut oats and reduce heat to medium. Add fresh cranberries and cook uncovered for 10 minutes; stirring frequently to avoid clumping. You may hear or see the cranberries popping. The berries are softening with the heat. At the 10-minute mark add the diced apple and pear. Continue cooking over medium heat, stirring frequently for an additional 15 minutes. You may need to add additional water, a few tablespoons at a time, if the mixture becomes too thick. When the oats are cooked through, remove from the heat and add the vanilla, clementine zest, and cinnamon. Stir to combine. Top with toasted pecans and brown sugar or maple syrup. Tips & Variations:
With a subtle apple cider flavour, these make a perfect comfort-food start to any weekend (or weekday) morning  Prep & Cooking Time: 20 minutes Makes: 6 medium pancakes Pairs Well With: Coconut Whipped Topping Main Ingredients: 1 1/4 cup flour of your choice – if you are making gluten free pancakes, we suggest a GF flour blend 1 tsp baking powder 1 tsp baking soda Pinch of salt 1 tbsp liquid sweetener 1 cup mulled apple cider 2 tbsp oil - vegetable or liquid coconut work best Seasonings/Spices: 1 tsp vanilla 1 tbsp cinnamon 2 tsp ginger Method: In a large bowl combine all dry ingredients, use a whisk or a fork to mix them together. Add the remaining wet ingredients and stir to combine thoroughly making sure to incorporate any pockets of flour until the mixture is smooth. In a non-stick or lightly oiled pan over medium heat use a 1/3 cup measuring cup to spoon batter into pan. When bubbles form and pop on the surface (approximately 2 minutes) flip the pancakes over to cook other side for another 2 minutes. Pancakes should be golden and cooked through. Tips & Variations:
A comforting & classic dish perfect for the Fall to Winter transition  Prep & Cooking: 1 hour Serves: 6-10 Main Ingredients Potato Toppings: 5-6 medium potatoes, peel if desired 1-2 medium sweet potatoes peeled *You can use only white or only sweet potatoes if you’d like, you want to have around 4 cups of mashed potato when you are finished cooking Salt and pepper to taste 1 tbsp plant-based butter or oil of your choice (optional) 1 clove minced or ½ tsp garlic powder 1 tbsp fresh thyme (garnish) Lentil and Vegetable Base: 1 (540ml/19fl.oz.) can of brown lentils or 2 cups cooked lentils 1 tbsp olive oil 1 medium onion, diced 1 large carrot, diced 2 cups total of additional bite diced vegetables – this is up to you, use what you like and what you have on hand. I used a bell pepper, celery, cremini mushrooms and green beans. If you want to keep things very simple, use 3 cups total of a frozen mixed vegetable medley 3-4 tbsp tomato paste, if you don’t have paste and you’re using tomato sauce add 4-6 tbsp 2-3 cloves of garlic or 1-1 ½ powdered garlic 2-3 tbsp liquid aminos (a soybean based sauce, usually found in a natural grocery department or health food store), tamari or soy sauce 1-2 tbsp balsamic vinegar (optional) Method: Preheat your oven to 375°. In a large, high sided pan over medium-high heat, warm the olive oil and sauté onions until translucent; around 3-5 minutes. Add the garlic, carrots, and additional 2 cups of diced vegetables to the pan and continue to sauté for an additional 10-15 minutes until carrots are softened. Remember, this dish will be baked after it is assembled and therefore the carrots do not need to be cooked through, just softened. Add lentils to the pan and stir to combine. Add tomato paste, liquid aminos, and optional balsamic vinegar and stir to incorporate. As you stir the mixture some of the lentils are likely to breakdown, this is ok and creates a smoother filling that stays together better. In a large pot, bring water to a boil and cook potatoes for around 10 minutes until soft enough to mash. Remove the potatoes from the heat and drain the water. Mash the potatoes and add garlic and butter or oil (optional), and stir to combine. In a 9x9 baking dish or equivalent, create a base layer for the pie using the lentil and vegetable mixture. Smooth the mixture out to meet the corners and make it as even as possible. Top the vegetable and lentil base with the mashed potato mixture and smooth into an even layer. You can use a fork or butter knife to create ridges in the top of the potato or leave it smooth, however, ridges will create a crispier topping. Top with fresh thyme and bake for 30-40 minutes, and allow to cool for around 10 minutes before serving. |
Archives
December 2020
Categories
All
|