Tangy and a little bit sweet – a perfect salad topper Prep & Cooking: 5 minutes Makes: 1 cup Main Ingredients: ¾ cup olive oil ¼ cup white wine vinegar 1 clove fresh garlic, grated 1 tsp dried oregano 1tsp dried basil 1 tsp dried thyme 1 tsp onion powder 1 tsp red pepper flakes 1 tsp agave syrup or sugar 2 tbsp lemon juice 2 tbsp Dijon mustard 1 tbsp nutritional yeast (optional) Salt and pepper to taste Method: In a small bowl, whisk together oil, vinegar, mustard, lemon juice, agave, and garlic. When ingredients are combined, add the herbs, seasonings, and nutritional yeast. Stir to combine. Store in an airtight jar in the refrigerator and shake before using. Use right away, allow the dressing to sit for a few hours, or overnight in the refrigerator for a more intense flavour. Tips & Variations:
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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! A bright and light addition to your spring or summer picnic platter! Prep & Cooking: 20 minutes (add additional cooking time if you are roasting the beets yourself) Makes: 2 cups Pairs well with: Chili Lime Pita Chips Main Ingredients: 1 jar or can (400ml/15 oz.) chickpeas, drained and rinsed 2-3 cloves garlic ¼ cup olive oil 2-3 tbsp lemon juice 2-3 tbsp tahini (optional) 1 ½ tsp salt 1 tsp freshly ground black pepper 1-2 tsp cumin 4-5 medium beets (approximately 1 ½ cups), peeled, roasted and sliced (not pickled) Optional Garnish: Thinly sliced beets, freshly ground black pepper, and/or a drizzle of olive oil Method: In a food processor or blender, combine chickpeas, garlic, oil, lemon juice, and tahini. Blend until smooth. Add the salt, pepper, cumin, and sliced beetroot and continue to blend until all ingredients are incorporated. Avoid adding too much liquid with the beets initially. If you want to thin the hummus or make the colour really ‘pop’ add beet juice a few tablespoons at a time. Remove from processor and transfer to a small bowl or storage container. Garnish with additional sliced beets, cracked black pepper, and/or a drizzle of olive oil. Serve with cut vegetable, crackers, or toast. This hummus will keep in the refrigerator in a sealed container for up to 1 week. 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:
A simple snack or savoury side dish! Prep & Cooking Time: 45-50 minutes Serves: 4-6 Pairs Well With: Baked BBQ Tofu Main Ingredients: 4 - 6 large russet potatoes rinsed and scrubbed (skin on) 2 tbsp olive oil Seasonings/Spices: 3 tsp garlic powder or 2 fresh cloves minced 2 tsp dried parsley ½ tsp chili powder ½ tsp paprika 1 tsp black pepper 1 tsp salt Method: Pre-heat oven to 400°F and prepare a baking sheet (or two) by lining them with aluminium foil or parchment paper. Cut each rinsed and scrubbed potato into quarters and each quarter in half again. In a large bowl add oil and seasonings, whisk to combine. Add pre-cut potato wedges to the bowl and toss to coat evenly. Place seasoned wedges in a single layer on the baking sheet, brushing or pouring over any of the excess oil blend remaining in the bowl. Bake for 35-40 minutes, turning once at 20 minutes. Wedges should be golden and crisp. Cooking times and oven temperatures may vary, watch these closely during the last half of baking to avoid burning. 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 quick, simple, and flavourful way to dress up your salad! Prep & Cooking: 5 minutes Serves: 1-2 Main Ingredients: 2 tbsp tahni (sesame seed butter) 1 tbsp maple syrup 1 tbsp apple cider vinegar 1 tbsp lemon juice 1 tsp turmeric Pinch of cayenne (optional) Pinch of salt (optional) 2-3 tsp water (use, if necessary, to thin out the dressing - depending on desired consistency) Method: In a small bowl, mix together the tahini, lemon juice, vinegar, and maple syrup. When blended and smooth, add turmeric, salt, and cayenne and stir to combine. If you would like a thinner consistency, add water a teaspoon at a time and continue to whisk together. Tips & Variations:
A quick and crunchy addition to any snack platter Prep & Cooking: 25 minutes Serves: 8 Pairs well with: Smoky White Bean Dip & Cashew "Cheese" Spread Main Ingredients: 4 bagels – I used both whole wheat and ‘everything’ bagels, any plain or savoury bagel works well, substitute gluten free bagels if needed *look for bagels that are not pre-sliced, these work best for cutting coin shaped chips 2 tbsp olive oil Seasoning: 1 tsp nutritional yeast – this can be found in most bulk or health food stores and provides the ‘cheesy’ flavour in these chips 1 tsp garlic powder ½ tsp salt ½ tsp ground black pepper 1 tsp dried parsley (optional) Method: Preheat oven to 350°F and prepare a baking sheet by covering with parchment or aluminium foil. Slice each bagel from the top, not through the middle as you would to toast it. Cut the bagel into round slices about ¼ inch thick. In a small bowl, mix together the seasoning ingredients and oil. In a large bowl, place the cut bagel chips and drizzle with the seasoning and oil mixture. Toss to coat. Transfer the seasoned bagel pieces to your prepared baking sheet and arrange in a single layer. Bake for 15 minutes. Allow the bagel chips to cool for around 10 minutes before serving. The baked chips can be stored in an airtight container for up to two weeks. We suggest serving these seasoned bagel chips with our Smoky White Bean Dip or Cashew "Cheese" Spread - Enjoy! A fragrant and flavourful holiday snack! Prep & Cooking: 10-15 minutes Makes: 6 cups Main Ingredients: 6 cups of popped popcorn (approximately ¼ cups of kernels) ¼ cups olive oil 4 tsp finely chopped fresh rosemary 3 tsp sea salt 2 tsp garlic powder 1 tsp onion powder 1 tsp freshly ground pepper 1 tbsp roughly chopped fresh rosemary (optional) Method: In a small saucepan over low heat, warm the olive oil, finely chopped rosemary, salt, garlic powder, and onion powder. Heat for 5-7 minutes, stirring frequently to avoid any burning. Watch the oil closely as it will begin to smoke if the heat is too high. You may begin to smell the rosemary, this is expected, but if you smell burning remove the saucepan from the heat immediately. When the oil is heated through, remove from the heat and drizzle over the popcorn. Toss gently to coat evenly and top with additional roughly chopped rosemary. The flavour intensifies as the oil cools. Store in an airtight container for up to one week. |
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