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.
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!
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
Homemade quiche crust in under 5 minutes? Yes, it is possible!!!
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.
Seared smoked tempeh served on quinoa & couscous with crispy kale and my favourite Aux Vivres inspired “Dragon Sauce”
