Who ever said vegetarian meals lacked flavour??
This is one of my long-time favorites- the crushed corn flake crust is sooo yummy!
– 2-3 Garlic cloves, minced
– 1 Can black beans, drained and rinsed
– 2 Bell peppers (of different colors), chopped
– 2 Stalks celery, sliced
– 1 Can corn, drained and rinsed
– 1 Can diced tomatoes
– 1 Tbsp canola oil
– 1 Tsp chili powder
– 1 Cup grated cheese
– 1 Cup Corn Flakes, crushed
– 1 Egg, beaten
– 1 Tsp Canola oil
– ¼ Tsp salt
This Quinoa & Beet Salad is a complete meal in itself! So colourful & deceptively filling!
– 2 cups cooked quinoa (1/2 cup dry)
– 1 cup frozen shelled edamame (raw soybeans), cooked according to package directions
– 1/3 cup toasted pine nuts
– 2 medium beets, peeled and grated or boiled and cubed
– 1 large carrot, grated
– 1 cup cucumber, diced
– 1 avocado, cubed
– 3 Tbsp white wine vinegar/ apple cider vinegar
– 2 Tbsp lime juice
– 2 Tbsp olive oil
– 2 Tbsp chopped cilantro (can use mint)
– 2 Tbsp honey
– 1 tsp Dijon mustard
– Salt & pepper to taste
Combine and enjoy! Feel free to substitute/ add ingredients based on what veggies you have hanging around! Double the recipe for quick & healthy lunches during the week.
– 2 cups dried green lentils, rinsed
– 1 cup wheat kernels/ wheat berries (optional)
– 3 cups vegetable broth (I used 1/2 sachet of onion soup mix)
– 1 yellow onion, diced
– 3 carrots, sliced into 1 inch chunks
– 3 celery stalks, chopped
– 1 large potato, diced (with skin)
– 2 parsnips, peeled and sliced
– 1 can diced tomatoes
– 3 garlic cloves, minced
– 1 bay leaf
– 1/2 tsp smoked paprika (optional)
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– salt & pepper
– Place all ingredients in slow-cooker on low heat for 5-6 hours.
Enjoy your omega-3!
The mashed potatoes are made with cauliflower, and I add extra veggies to the corn layer, resulting in a nutrient packed version of the original.
– 1 pack Yves Veggie Ground Round (available at most super markets)
– 1 onion, minced
– 2 medium potatoes, with skin, cubed
– 1/2 large head cauliflower
– 1 small can corn, rinsed
– 1 cup frozen peas and carrots, defrosted
– 2 tsp vegetable oil
– 1 Tbsp HP Sauce (optional)
– 1 Tbsp margarine
– Salt & pepper
– Paprika (optional)
– Boil potatoes until soft.
– Use steamer basket over potatoes to steam cauliflower or put cauliflower florets into boiling water until softened.
– Mash potatoes together with cauliflower. Mix in margarine, salt and pepper.
– Sauté diced onion in oil and add veggie ground round. Stir until heated through.
– Place onion on veggie ground round mixture onto base of casserole dish.
– Cover mixture with carrots, peas and corn
– Top with potato and cauliflower mixture. Sprinkle with paprika
– Bake at 350 for 20 minutes.
While it is a given that, to be done right, latkes need to be fried in a generous amount of oil, there are ways to make these delicious potato pancakes a little healthier. I always load mine with extra veggies such as carrots and zucchini, and I leave the skins on all the vegetables for extra fibre and nutrients.
Here’s my tried & trusted recipe.
Ingredients (1 batch or 12 latkes):
-1 large potato, grated
-1 large zucchini, grated
-2 large carrots, grated
-1/2 onion, chopped
-1 clove garlic, minced
-2 Tbsp flour
-2 Tbsp seasoned bread crumbs
-1/2 tsp baking powder
-1/2 tsp salt
-2 Tbsp parmesan cheese, grated
-1 Tbsp dried parsley (optional)
-2 eggs, beaten
-Oil for frying (preferably avocado or peanut)
1) Squeeze liquid out of grated vegetables in a clean dish towel
2) Combine dry ingredients and add to grated veggies, garlic and onion. Add remaining ingredients and stir until combined.
3) Heat oil in frying pan over medium-high heat. Drop heaping tablespoons of potato mixture onto pan and flatten with spatula. Cook for 2-3 minutes per side or until golden. Drain on paper towel. Serve hot with a dollop of plain Greek yogurt. Enjoy!
You can also watch me preparing them on “Flavors” cooking show. Filmed last summer, I prepare the latkes in the second half of the episode.
I generally have a “30 minutes to prepare max” rule in my house when it comes to meal preparation. This recipe is an exception. Although it takes a little while to prepare, lasagna is my ULTIMATE comfort food. This vegetarian recipe is full of veggies and sure to be a crowd pleaser.
1- Boil lasagna noodles according to directions on box. Drain and lay flat to avoid sticking together.
2- Prepare your favourite marinara sauce. For mine, I sauté two garlic cloves in olive oil over low heat, add two cans of high quality tomatoes (San Marzano). Simmer and add salt and fresh basil.
3- Prepare ricotta mixture by adding 2 cups chopped fresh (or frozen chopped, drained spinach) to 500g ricotta.
4- Sauté 1 chopped onion, 2 chopped zucchini and 1 pint diced portobello mushrooms in oil.
5- Grate 1/2 cup Parmesan cheese and 1 cup mozzarella cheese.
6- Assemble lasagna by placing sauce on bottom of 9 by 13 baking dish. Arrange 5-6 noodles length wise. Spread 1/2 ricotta mixture and 1/3 Parmesan. Cover with vegetable mixture and more sauce. Repeat for second layer. Top with remaining sauce, cheese and a few basil leaves. Bake covered in foil for 40 minutes, removing foil half way through.
This recipe for Smoked Salmon Fettuccine is a family favourite. It is deceptively easy to prepare and despite the creamy nature of the sauce, does not contain any cream!
– 375g fettuccine, preferably whole-grain
– 2 Tbsp butter
– 1/2 red onion, minced
– 2 Tbsp flour
– 2. 5 cups milk
– 150g smoked salmon, chopped (I find it easier to chop from frozen)
– 1/4 cup chopped fresh dill (or 2 Tbsp dried)
– Freshly ground black pepper
– Boil pasta until al dente
– Sauté onion in butter in a large saucepan until translucent.
– Add flour to onions and stir until coated.
– Gradually add milk, a bit at a time, and whisk to avoid lumps.
– Add smoked salmon and dill, stirring often.
– Add pepper to taste
– Toss fettuccine with sauce, reserving some to top.