Mains

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Homemade quiche crust in under 5 minutes? Yes, it is possible!!!

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Crust ingredients:
– 1 cup whole wheat flour
– 1 tsp salt
– 1/4 cup olive oil
– 1/4 very cold water
Directions:
– Mix flour and salt
– in separate bowl, whisk oil and water together and stir into flour mixture
– Press into pie dish. Use fork to press around edges.

For Filling:
– 6-7 eggs, beaten with 1-2 Tbsp milk
– 1 head broccoli, chopped into florets, sautéed with garlic
– 1/2 cup sharp cheddar grated
Directions:
– Place sautéed broccoli into uncooked quiche crust. Cover with cheese and pour in eggs.
– Bake at 400 for 30 minutes or until cooked through and golden on top.


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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:Image may contain: 1 person, smiling, food
– 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


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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 😁

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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


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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!


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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!

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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


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Weather getting you down? Consider this Roasted Beet & Sweet Potato Soup a warm ray of sunshine on a cold day! My secret ingredients? Patak’s curry paste for insta-flavour and a can of white beans to add some protein / fibre to the mix. Purées into a thick, beautifully coloured dish!

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Ingredients:
– 2 Tbsp vegetable oil + 1Tbsp
– ½ Onion, diced
– 2-3 large beets, peeled, cut into cubes
– 1 large sweet potato, peeled, cut into cubes
– 1-2 Tbsp Patak’s curry paste
– 1 Can white beans, drained and rinsed
– 500ml vegetable stock
– Salt & pepper, to taste
For Toppings
– Chopped fresh herbs of choice
– Plain Greek yogurt

Directions
1) Preheat oven to 375. Toss beets and sweet potato in 2 Tbsp oil. Roast
until fragrant, about 20-25 minutes.
2) Sauté onion in 1 Tbsp oil. Add roasted vegetables, beans. Add curry
paste. Stir until combined.
3) Pour vegetable stock until vegetables just covered. Bring to boil then
lower to simmer. Simmer until vegetables soft, about 10-15 minutes.
4) Puree in blender or with immersion blender. Serve topped with a dollop of
Greek yogurt and chopped herbs


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Even though I’m a vegetarian, I can very well admit that Brussels sprouts and bacon are a match made in heaven, so I added some veggie bacon in, but please feel free to use the real stuff if you prefer. Also, the crispy fried shallots are phenomenal and should not be skipped!

Ingredients:
– 2 Cups brussels sprouts, shredded
– 1 Pear, diced
– ¼ Cup dried cranberries
– ¼ Cup roasted sunflower seeds
– ¼ Cup crumbled feta cheese
– 2 Shallots, sliced and pan fried
– 4 Slices “Veggie Bacon”, chopped and pan fried (optional)
For Dressing
– 2 Tbsp olive oil
– 2 Tbsp balsamic vinegar
– 2 Tbsp maple syrup
– 1 Tbsp Dijon mustard
– Salt & pepper, to taste

Directions
1) Remove tough outer layer of leaves from brussels sprouts and trim tip of core. Shred finely with a sharp knife. Place in bowl with cranberries,
seeds, pear and feta.
2) Heat 2 Tbsp oil in pan and fry shallots until golden and crisp. Drain on paper towel. Add chopped veggie bacon to pan and heat until warm.
3) Combine dressing ingredients and pour onto salad. Toss to coat.
4) Add shallots and veggie bacon. Give a final toss and serve as side or main dish. Enjoy!


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Just made this quick & delicious Veggie Caesar Salad for lunch. I topped it with pan fried smoked tofu and homemade croutons. My not-so-secret ingredient in the dressing and croutons? Nutritional yeast. Mmmmm – so much better than it sounds 😂. Can easily be replaced with Parmesan if you don’t have any on hand. So good… I may just have it again for dinner 😬🤣.

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Ingredients:
– 1 large head Romaine lettuce, chopped
– 1 block smoked tofu, cubed and pan fried
For Croutons
– 1 Cup bread, roughly torn
– 1 Tbsp olive oil
– 2 Tbsp nutritional yeast
– ½ tsp garlic powder
– ½ tsp oregano, dried
– Salt & pepper, to taste
For Dressing
– ½ cup plain Greek yogurt
– 2 Tbsp lemon juice
– 1 Tbsp olive oil
– 1 Tbsp Dijon mustard
– 1 clove garlic
– ½ tsp capers
– 3 Tbsp nutritional yeast
– ½ tsp oregano
– Salt & pepper, to taste

Directions
1) Preheat oven to 400 degrees. Cut/ tear bread into chunks and place in large bowl. Toss with nutritional yeast, oil, garlic powder, oregano, salt and pepper. Bake for 10 minutes, flip and bake for another 5 minutes oruntil golden and crisp.
2) Combine all dressing ingredients in blender and blend until smooth. 3) Pan fry tofu over medium heat.
4) Toss lettuce in dressing and add croutons. Top with tofu & serve.


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Taking advantage of the amazing produce in season to make this delicious Green Curry with Spring Veggies.

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Ingredients:
– 1 cup jasmine rice
– 2 Tsp coconut oil (or vegetable oil)
– 1 Onion, chopped
– 1 Tbsp ginger, minced
– 2 Cloves garlic, minced
– ½ Bunch asparagus, sliced
– 3 Carrots, sliced on the diagonal
– ½ Cup cherry tomatoes, halved
– ½ Cup peas
– 1 Can chickpeas, drained & rinsed
– 2 Tbsp Thai green curry paste
– 1 Can coconut milk
– 1 Tsp sugar
– 2 Cups baby spinach, roughly chopped
– Juice from ½ lime
– 1 Tbsp soy sauce
– Chopped cilantro to garnish

Directions
1) Cook rice. Set aside.
2) Heat oil in skillet. Cook onion, ginger and garlic until fragrant, about 3
minutes. Add carrots and asparagus. Cook for 3 minutes. Add chickpeas and curry paste. Stir and cook for 2 more minutes.
3) Add coconut milk and sugar. Bring to light boil then reduce to simmer for 5 to 10 minutes.
4) Once veggies are tender, add peas, tomatoes and spinach. Cook until
spinach is wilted.
5) Remove curry from heat. Stir in soy sauce and lime juice. Serve on rice
topped with cilantro.
*Makes 4 servings


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It’s officially potato salad season 😋 While I can’t share my official recipe, since I “eye balled” most of the quantities, here are the key ingredients:

  • Multicoloured new potatoes
  • Hardboiled eggs
  • Dill pickles (plus brine for added punch)
  • celery & red pepper
  • fresh dill
  • Red onion
  • Mayo
  • hot mustard
  • dry mustard
  • garlic powder and turmeric. Delicious as a side or a meal in itself!