Those who know me well know there’s no food I love more than a good ‘ol sandwich🥪. This smoky tempeh, lettuce, avocado and tomato (TLAT??) didn’t disappoint! I smothered it with garlic aioli for some delicious zing. You can buy tempeh bacon ready-made, but I used a combo of vegetable stock, tamari, maple syrup, liquid smoke and smoked paprika to make a marinade.
I made this Pumpkin & Black Bean Enchilada recipe, and it did not disappoint! Aside from being seasonal, pumpkin is jam packed with vitamin A. I must admit, I took the lazy route and chose canned pumpkin and pre-chopped butternut squash. Time is money 💰😉
Ingredients:
– 2 Tbsp vegetable oil – ½ Onion, diced
– 1 Garlic clove, minced – 1 Bell pepper, diced – ½ Cup Pumpkin/ Butternut Squash, cubed – ½ tsp Chili powder – Salt & pepper, to taste – 1 Cup canned Black Beans, drained and rinsed – 8-10 Corn tortillas – 1 Cup Cheese, grated – Chopped green onion & cilantro – 1 batch Pumpkin Enchilada sauce For Pumpkin Enchilada Sauce – 1 Cup Pumpkin puree, canned- 1tsp chili powder
– ½ tsp smoked paprika- ½ tsp cumin
– ½ tsp garlic powder- ½ tsp dried oregano- 1 Cup plain yogurt- ½ Cup vegetable stock
Directions
1) Heat oil in large skillet. Sauté onion, bell pepper, squash until softened. Add black beans, garlic and spices. Cook for another few minutes. 2) Prepare enchilada sauce by whisking ingredients together over low heat. 3) Preheat oven to 350. Place half of enchilada sauce on bottom of baking dish. Warm tortillas in microwave. Place ¼ cup bean mixture in each tortilla, roll and place seam side down in dish. When full, cover in remaining sauce and cover with grated cheese. Bake until cheese is bubbly, around 20 minutes 4) Garnish with green onions and cilantro. Enjoy! *Makes 4-6 servings
Made this delicious cauliflower cheddar soup and upped the protein/ fibre with some navy beans. Served along with warm cheesy bread. Mmmmmmm, so good! 😋
Ingredients:
– 1 head cauliflower, chopped
– 1 onion, diced
– 1/2 can navy beans, drained & rinsed
– 2 cups vegetable stock
– 2 Tbsp butter
– 2 Tbsp flour
– 1 cup milk
– 2 cups sharp cheddar, grated
– 1 tsp dried parsley
– 1/4 tsp cayenne pepper
– 1/4 tsp dried mustard
– 1/4 tsp turmeric
– Salt & pepper to taste
Directions:
– Sauté onion in a bit of oil in a large pot. Add cauliflower and beans. Top with vegetable broth. Bring to boil and then reduce heat to simmer, cover.
– In meantime, melt butter in saucepan. Add flour and stir. Slowly add milk, whisking until mixture thickens. Add spices and cheese. Stir.
– Blend cauliflower mixture with immersion blender. Stir in cheese mixture. Allow to simmer for a few minutes.
It’s that time of year… plus, I accidentally overdid it with the tomatoes when ordering my @lufafarms basket this week 🍅🙄🍅 Great excuse to whip up a batch of tomato soup. Served with a grilled cheese, I’m convinced there’s no better food combo!
Ingredients :
– 3 cloves garlic, minced
– 1 Onion, chopped
– 2 Tbsp butter/ oil
– 3 Cups tomatoes, chopped
– 5 Cups vegetable stock
– 2 Tbsp butter
– 2 Tbsp flour
– 2 tsp basil, dried
– Salt, pepper to taste
– Fresh basil for topping
Directions:
1) Saute garlic & onion in oil until fragrant.
2) Add chopped tomatoes, stir to coat. Add vegetable stock. Bring to boil, then reduce to simmer, about 20 minutes.
3) Use immersion blender to blend soup until smooth. Optional: strain out tomato skins, or leave in for extra fibre.
3) Prepare « roux » to thicken soup. Melt butter in small saucepan. Add flour and stir until becomes golden paste. Gradually add a couple of ladels of soup and whisk in with paste until thick sauce forms. Add roux mixture back to soup and stir in. Season with dried basil, salt & pepper. Simmer for a few more minutes.
4) Top with fresh basil to serve. Enjoy!
Perfect weather to cook up a hearty (vegetarian!) chili. I used black beans, kidney beans and @yvesveggiecuisine ground round for protein and served on top of whole wheat couscous with avocado and blue corn tortilla chips on top. Yum!
Ingredients:
– 1 Tbsp Avocado oil
– 3 minced garlic cloves
– 1 yellow onion
– 1 red pepper
– 2 tbsp chili powder
– 1 ½ tsp cumin
– 2 tsp oregano
– 1 lb Yves veggie ground round
– 14.5 oz can tomato sauce
– 14.5 oz can fire roasted tomato sauce with chipotle peppers
– Dash of hot sauce
– 14.5 oz can sweet corn
– 15 oz can black beans
– 15 oz can kidney beans
– Salt and pepper to taste
Directions
1. Heat oil in a large pot over medium – high heat
2. Add in garlic, onions, red pepper and sauté for 5-7 minutes
3. Add in chili powder, cumin, oregano and stir + cook another minute
4. Add veggie ground round
5. Add in tomato sauce, chipotle peppers, corn, black beans and kidney beans. Add salt and pepper to taste.
6. Bring chili to a boil then reduce heat and simmer for 10-15 minutes, stirring occasionally
7. Serve on cous cous topped with diced avocado and tortilla chips. Enjoy!
Mmmm… Hearty, smoky lentil stew. I added some pan-fried maple-smoked tempeh from @the_tofurky_company for some added oomph. Great way to up the comfort on these cold days.
Ingredients:
– 1 Tbsp oil
– 1 onion, diced
– 3 carrots, chopped
– 3 stalks celery, chopped
– 1 bunch baby spinach
– 2 potatoes, cubed
– 1 cup dried green lentils, rinsed
– 1 can diced tomatoes
– 2 cups vegetable stalk
– 1 pack maple smoked tempeh, diced and pan fried
– 1/2 tsp smoked paprika
– 1/2 tsp tumeric
– 1/2 tsp oregano
– 1 bay leaf
– salt & pepper, to taste
Directions:
1- Sauté onion in oil in large pot until translucent. Add remaining vegetables and stir. Add spices and stir to coat.
2- Add lentils, chopped tomatoes and vegetable stock. Bring to boil then reduce heat to simmer. Leave covered until vegetables and lentils soften, about 30-45 minutes.
3- Stir in tempeh. Enjoy!
This delicious pasta dish is extremely simple to make. Feel free to replace the kale with spinach or any other green veggie. Romano Beans can also be swapped for bean of choice. Enjoy!
Ingredients:
– 500g pasta
– 2 Tbsp olive oil
– 2 Tbsp butter
– 3 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– 1 can Romano beans, drained & rinsed
– 1 Cup kale, shredded
– 1/3 Cup parmesan cheese, shredded
– Salt & pepper, to taste
Directions:
1- Cook pasta in large pot salted water until “al dente”
2- Heat olive oil and butter over low heat in pan. Add garlic and sauté until
fragrant, about 1 minute.
3- Add kale and tomatoes. Sauté until tomatoes begin to release juices, about 2-3
minutes. Stir in beans. Add salt, pepper, half of cheese.
4- Toss cooked pasta in bean mixture. Serve topped with remaining Parmesan
