Mains

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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.

 

 

 


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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.


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Time to make the latkes!

Ingredients:
– 2 potatoes, grated
-1 large zucchini, grated
-2 large carrots, grated
-1/2 onion, chopped
-1 clove garlic, minced
-2 Tbsp panko
-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)

Directions:
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!


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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


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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.


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Sticking with my pumpkin theme, I made this « Thai-Style Pumpkin Soup with Tofu ». I used canned pumpkin purée for convenience, but would be great to roast up the innards of all the carved creations that should be coming!

Ingredients:
– 2 Tbsp coconut or vegetable oil
– 1 Onion, diced
– 2 Garlic cloves, minced
– 1 Tbsp Ginger, peeled & minced
– 1 Stalk lemongrass, bruised
– 3 Tbsp Thai red curry paste
– 1 15-ounce can Pumpkin puree
– 2 Cups vegetable broth
– 1 14-ounce can Coconut milk, unsweetened
– 2 Tbsp Lime juice
– 1 block firm Tofu, cubed
– 1 pack Rice noodles

For Toppings
– Chopped fresh cilantro/ Thai basil
– Wedge of lime

Directions
1) In large pot, heat oil over medium heat. Add onion and sauté for 5
minutes. Add garlic, ginger, lemongrass and curry paste. Cook for 3 minutes.
2) Add pumpkin puree and broth. Bring to boil. Reduce heat to simmer for
10-15 minutes. Stir in coconut milk and lime juice in last few minutes of
simmering.
3) While soup simmers, boil rice noodles.
4) Remove soup from heat. Using immersion blender, blend until smooth.
5) Stir in diced tofu.
6) Divide rice noodles between bowls, add large ladle of soup and top with
chopped herbs/ lime
*Makes 6 servings


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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!


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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. 😋

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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


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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!

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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!


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Sautéed crumbled tofu with mint, lemon juice and oregano. So tasty!

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– Pita bread
– 1 Tomato, diced
– 1 Cucumber, sliced
– Lettuce, chopped
– Feta cheese, cubed
For Tofu:
– 1 block firm tofu, crumbled
– 1 Tbsp oregano
– 1 Tsp garlic powder
– 2 Tbsp olive oil
– 1 Tbsp fresh lemon juice
– 1 Tbsp fresh chopped mint
– Salt & pepper
For Tzatziki:
– 1 Cup plain Greek yogurt
– ¼ large cucumber, seeded and grated (optional: salt & strain to remove liquid)
– 1 Tbsp olive oil
– 1 clove garlic, minced
– ¼ cup fresh dill, minced
– ¼ cup fresh mint, minced
– Juice of ½ lemon
– Salt & pepper

Directions:
1- Mix ingredients for tzatziki, set aside
2- Mix tofu seasonings in bowl and add in crumbled tofu. Pan fry over medium
heat until slightly golden, about 10 minutes.
3- Arrange tofu in center of pita. Top with feta, veggies and a generous dollop of
tzatziki. Roll and enjoy!