vegetarian

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If you like mushrooms, you will LOVE this dish!

  • Sautée a variety of chopped mushrooms (I used cremini, button and shiitake) with minced shallots, garlic and sliced green onion in butter. Add salt & pepper to taste.
  • Place mushroom mixture on top of a toasted ciabatta
  • Top with grated Parmesan cheese
  • Cover with a poached egg on top ( key to perfect poaching: crack egg into small bowl first and carefully slide into pot of simmering water that has been stirred to create a whirlpool effect. Cook for 2-4 minutes.)
  • Serve immediately. Cut into the egg to allow the yolk to flow over the mushrooms for an incredible flavour experience.

Who ever said vegetarian meals lacked flavour??


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This is one of my long-time favorites- the crushed corn flake crust is sooo yummy!

Ingredients:

– 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

Topping: 
– 1 Cup Corn Flakes, crushed
– 1 Egg, beaten
– 1 Tsp Canola oil
– ¼ Tsp salt

Directions:

  • Pre-heat over to 350.
  • Saute garlic in oil.
  • Add beans, chili powder, stir to coat.
  • Add peppers, corn andtomatoes.
  • Allow to simmer until peppers soften.
  • Combine topping ingredients and mix.
  • Place bean mixture in casserole dish. Cover with topping and grated cheese.
  • Bake for 15 minutes or until cheese is bubbling.

Enjoy!

 


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One of my all-time favorite summer salad recipes, Mango & Avocado Salad!

Ingredients:
– 1 small red onion, minced
– 1/2 large English cucumber, diced
– 1/2 pint cherry tomatoes, diced
– 2 mangos, diced
– 2 avocados, diced
– 2-3 Tbsp cilantro, minced

For Dressing:
– Juice of 2 limes
– 2 Tbsp olive oil
– 1/2 tsp garlic powder

Combine all ingredients. I serve on top of a corn tostada. Delicious alongside chilli & lime marinated fish!


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This Quinoa & Beet Salad is a complete meal in itself! So colourful & deceptively filling!

Ingredients:
– 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

 

Dressing:
– 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.


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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.

Enjoy!