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.
In need of an easy, eggy dish for brunch or lunch? Made this watercress & ricotta frittata and it was delicious!!! The lemon zest made it so fresh tasting. Watercress is an under-appreciated leafy green with a lovely peppery flavour and loaded with nutrients. If you have trouble finding it, it can be replaced with spinach, kale or arugula.
Ingredients:
– 2 Tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bunch (2 cups) watercress, rough ends trimmed, coarsely chopped
– 8 large eggs, beaten
– 1.5 cups ricotta
– 1/3 cup grated parmesan
– Zest of 1 large lemon
– ¼ tsp freshly grated nutmeg
– Salt & pepper
Directions:
1) Preheat oven to 375
2) In large, ovenproof skillet, heat oil, swirling to coat edges
3) Sauté garlic and onion until translucent. Season with salt and pepper
4) Add watercress and sauté until wilted (1-2 minutes)
5) In large bowl, combine eggs, ricotta, parmesan, lemon zest and nutmeg
6) Pour ricotta mixture over watercress
7) Bake for 15-20 minutes, until just set. Slice and serve. Makes 6-8 portions.
Made this yummy dish today. If you are fan of cheese 🧀 like I am, grilled & golden Halloumi is like heaven! I coated mine with tangy za’atar before pan frying and served topped over a warm barley salad with lemony yogurt dressing. 😋
Ingredients:
– 200g Halloumi Cheese, sliced into 8 pieces
– 2 Tbsp Za’atar
– 1 Cup Pot Barley, dry, rinsed
– 1 Tbsp vegetable oil
– ½ Red Onion, diced
– 3 Cups Vegetable stock
– 1 Tomato, diced
– 1 bunch Parsley, chopped
– 2 Cups mixed Greens, washed
Yogurt Dressing:
– ½ Cup Greek Yogurt, plain
– 2 Tbsp lemon juice and zest
– 2 tsp Sugar
– 2 Tbsp Olive Oil
– Salt & Pepper, to taste
For Topping:
– Extra parsley, lemon wedge
Directions:
1- Sauté red onion in oil over médium heat. Add rinsed barley and toss to coat.
2- Add vegetable stock and bring to boil. Lower heat and simmer covered until
tender & chewy, approx. 45 minutes.
3- Heat large, non-stick pan over medium heat. Grill halloumi cheese-side down
until golden. 2-3 minutes/ side. Remove from heat and set aside.
4- Toss mixed greens with 1 tsp olive oil. Set aside.
5- Whisk together dressing ingredients. Toss with barley. Add tomatoes and ½
parsley. Mix together.
6- Divide mixed greens to 4 plates. Top with barley salad and 2 slices grilled
halloumi. Serve sprinkled with remaining parsley & lemon wedge. Enjoy!
*Makes 4 large servings
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!
This Middle Eastern-inspired dish was a hit. Made with bulgur, otherwise known as cracked wheat, and chickpeas, it is packed with protein and fibre. The minted tahini and cucumber add some wonderful freshness. Super simple to put together and sure to please!
Ingredients:
– 1/2 Onion, chopped
– 2 Garlic cloves, minced
– 1 Tbsp vegetable oil
– 2 Tomatoes, diced (or 1/2 can diced tomatoes)
– 1 Can Chickpeas, drained & rinsed
– 1tsp cumin
– 1 tsp curry powder
– 1 Cup bulgur wheat, uncooked
– 2 Cups vegetable stock
– ½ Cup Cilantro, chopped
– Salt & pepper, to taste
Minted Tahini:
– 1/3 Cup Tahini
– 1/2 Cup mint leaves
– 2 Tbsp lemon juice
– 1 garlic clove, minced
– 1/4 tsp Salt
– 1/2 Cup water
For Topping:
– Diced cucumbers & tomatoes, cilantro
Directions:
1-Heat oil in large skillet. Add onion and garlic and cook until fragrant.
2-Add chopped tomatoes. Cook until sauce-like consistency.
3-Add chickpeas, cumin and curry powder, salt & pepper and bulgur. Stir well.
4-Add vegetable stock. Bring to boil then reduce heat to simmer. Cook until
bulgur softens, about 15-20 minutes. Stir in fresh cilantro at the end of cooking
time.
5-Blend all sauce ingredients until smooth.
6-Serve chickpea mixture topped with diced cucumbers and tomatoes. Drizzle
with sauce, remaining cilantro.
*Makes 4-6 servings
Delicious and very easy recipe! While just about any veggies you have on hand will do, I was thrilled to make my job easier by using the pre-shredded carrot, broccoli & turnip mix that was on sale. Time is money, people 😁
Ingredients:
– 4 Tbsp oil
– 2 Garlic cloves, minced
– 2 Tbsp Ginger, minced
– 1 Cup Carrots, shredded
– ½ Cup Green onions, sliced
– 1 block Tofu, cut in 1 inch cubes
– 2 Tbsp sesame seeds
– Cooked rice for serving
Stir Fry Sauce:
– 3 Tbsp honey
– 4 Tbsp soy sauce
– 3 Tbsp rice vinegar
– 1 tsp sriracha sauce
– 1 tsp sesame oil
– 1 Tbsp cornstarch mixed with ¼ cup water
Directions:
1- Wrap tofu in paper towel and place under cutting board to press out liquid
2- Cook rice, set aside.
3- Heat 2 Tbsp oil in pan and fry tofu until golden. Drain on paper towel. Set aside.
4- Heat remaining oil in pan and saute vegetables for 3-4 minutes. Add garlic and
ginger and cook for another 2 minutes until fragrant.
5- Add tofu and sauce. Stir until heated through and sauce thickens. Serve over
rice, topped with sesame seeds
Made these tasty, fresh burrito bowls topped with homemade chipotle ranch dressing.Perfect to throw together on these warmer evenings.
Ingredients:
For Beans
– 1 Tbsp canola or avocado oil
– 1 can black beans, drained and rinsed – 1 onion, chopped
– 2 clove garlic, minced
– ¼ tsp each: cumin, chili powder, garlic powder, smoked paprika For Bowl
– 4 cups cooked brown rice
– 1 cup salsa
– 1 head lettuce, chopped
– 1 avocado, diced
– 2 tomatoes, chopped
– 1 can corn, drained, rinsed
– 1 cup cheddar, grated
– 1 bunch cilantro, chopped
– Lime wedges for serving
For Dressing
– ½ cup plain Greek yogurt
– 1/3 cup mayo
– Juice from ½ lime
– ½ tsp Worcestershire sauce
– 1 tsp Chipotle Tabasco sauce
– ½ tsp each garlic powder, dill, smoked paprika- Salt & pepper
Directions
1) Cook rice. Set aside.
2) Combine all dressing ingredients. Stir. Set aside. 3) Sauté onion and garlic in oil. Add beans, spices. Toss to coat. 4) Separate rice into bowls. Top with beans, chopped lettuce, corn, tomatoes, avocado, salsa. Sprinkle with cheese, cilantro. Drizzle with dressing. Serve with wedge of lime
Seared smoked tempeh served on quinoa & couscous with crispy kale and my favourite Aux Vivres inspired “Dragon Sauce”
