Falafel Salad with Lemon Tahini Dressing

Here's a light summery dish that's healthy and fresh.  And bonus: if you have fresh tomatoes or lettuce growing in your garden here's a way to enjoy your harvest.  

Falafel Salad with Lemon Tahini Dressing
Serves 2 as main, 4 as side
Falafel
1 small onion, diced
2 cloves of garlic minced
4 dates, soaked 30 min
1 can chickpeas, drained and rinsed
1/4 c almond meal
1 small handful parsley
1/4 c chickpea flour
2 tbsp sesame seeds (I used black)
2 tsp lemon juice
1/2 tsp cumin
1/4 tsp chili powder
salt and pepper to taste

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Saute onion over medium heat for 2 minutes.  Add garlic.  Saute for another 2 min, stirring so it doesn't brown.  Remove from heat.

Process dates in food processor until paste forms.  Add 1-2 tsp water if needed.  Add chickpeas and parsley and process until broken down but not smooth.  Transfer to bowl.  Add almond meal, chickpea flour and sesame seeds.  Stir in onion and garlic mixture.  Add lemon juice and spices.  Season with salt and pepper to taste.

Form into 8 patties, about the size of your palm.  Flatten each patty to 1/4-1/2 inch thick.  Lightly spray with cooking spray (I used coconut oil cooking spray).  Bake for 45-55 min, flipping halfway through.  Remove and cool completely.

Dressing
1/4 c tahini
1 tbsp lemon juice
1 tbsp olive oil
1/2 clove garlic
2-4 tbsp water (to thin, as needed)
salt and pepper to taste

Combine in a food processor until smooth.

To Assemble
2 big handfuls of baby spinach
1c shredded purple cabbage
1/2 c minced fresh tomato
1/4 small red onion, slivered

Arrange a handful of spinach, 1/2 c cabbage, 1/4 c tomato and a few slices of red onion on each plate.  Top with 4 falafal.  Drizzle dressing on top.  Serve immediately. Pin It Now!

Green Dragon Bowl

With a new year comes a new look to freshen up my blog.  Life has been busy since I went back to work last summer.  Work has been insane (busiest January ever!).  But this week D and I are going to try for another reset, drinking as much green juice and eating as much kale as we possibly can.  Here is we had for dinner tonight.  It looks complicated but it was really not, and its nice to mix it up and lightly steam the kale as we usually eat it raw in salads.  And I used soba noodles since I picked up a whole bunch of them on sale last week and haven't had them in a while.  I forgot how delicious they are!  D and I loved this meal, and I hope you enjoy.

Green Dragon Bowl
Serves 4
Marinated Tempeh Matchsticks
1 block Tempeh, cut into 1/4 inch thick matchsticks, 2 inches long
1/4 c soy sauce or tamari
1/4 c balsamic vinegar
1 tbsp sesame oil
1 tbsp grapeseed oil
1 garlic clove, minced
pinch allspice

In a shallow baking dish, whisk together soy sauce, vinegar, sesame oil, grapeseed oil, garlic and allspice.  Spread out tempeh pieces in single layer.  Let marinate for 30 min to 1 hour, flipping over half way through.

Spread on a single layer on a parchment-lined baking sheet. Broil for 3-4 minutes, flip over and broil for another 3-4 minutes. Set aside to cool.

Green Dragon Sauce
2 garlic cloves, chopped
1/2 c parsley, chopped
1/2 c tahin
juice from 1 lemon1/2 tsp sea salt
2 tbsp nutritional yeast
1/2 tsp sracha sauce
1/2 - 3/4 c cold water

Combine all ingredients except for water in a food processor.  Puree until smooth, adding water until mixture is smooth but not too thin. 

To Assemble
1 bunch kale, torn into bite size pieces, rinsed and drained
4 tsp sesame seeds, lightly toasted (toast in a dry frying pan, watching carefully)
2 cups soba noodles, cooked per package directions
4 tsp tamari

Steam kale with 1 inch of water in a covered frying pan for 3-5 minutes.  Drain and divide between 4 bowls.  Arrange soba noodles beside steamed kale, dividing evenly between 4 bowls. Drizzle 1 tsp of tamari over kale. Top soba noodles with a heaping tablespoon of green dragon sauce.  Arrange 6-8 slices of tempeh beside the noodles. Sprinkle entire contents with 1 tsp of sesame seeds.

Serve along with remaining green dragon sauce.

Pin It Now!

Red Lentil Dahl with Garlic and Spinach Stuffed Naan

Although this dish is more involved, the result is a fabulously tasty, hearty and healthy meal.  And your friends and family will be so impressed that you made it all from scratch. Enjoy!

Red Lentil Dahl with Garlic and Spinach Stuffed Naan
Serves 4


For the Naan (Adapted from Vegan Richa):
2 1/2 tsp quick yeast
1/2 c warm water + 1 c warm water
2 tsp sugar 
3 c all purpose flour
1 c whole wheat flour
1 1/2 tsp salt
1 tsp baking powder
4 tbsp grapeseed oil
1/2 tsp apple cider vinegar
1 tsp olive oil
3 handfuls baby spinach, rinsed and drained
6 cloves garlic, sliced
1 tbsp black sesame seeds
1 tbsp raw white sesame seeds
1/2 tsp garlic powder
1/2 tsp onion powder

Mix yeast and 1/2 c warm water in the bowl of a stand mixer.  Add sugar and stir until the sugar dissolves. 

In a separate bowl, combine flours, salt and baking powder.  In another bowl, combine 1 c warm water, grapeseed oil and apple cider vinegar. 

Add dry and wet ingredients to the mixer and stir on lowest setting with dough hook attachment until well combined.  Turn up one notch to level 2 (low speed) and knead with dough hook for 5 minutes. 

Transfer dough to well oiled bowl and cover with saran wrap and dish towel.  Place in draft-free location (I use bread proofing setting on my oven) for 2 hours or until doubled in size.

While dough is rising, heat 1 tsp olive oil in frying pan and fry garlic over medium heat until browned. Transfer to a bowl and then fry the spinach. 

When the spinach has all wilted, place in a collander and rinse with cold water to cool.  Then squeeze out the water from the spinach first with your hands then with a dish towel.  Chop the cooked spinach finely.

Preheat oven with pizza stone to 450 degrees.  Let oven stand for approx 30 min so pizza stone is hot.  Turn oven up to maximum broil.

Divide dough into 8 balls.  On a floured surface, flatten one ball until it is about the size of your hand.  Sprinkle 1/8 of garlic and 1/8 of spinach onto flattened dough and fold in half lengthwise. 

Flour liberally and roll with a rolling pin until dough ball is approx 1/4 inch thick.  Place on floured surface while you roll out the other balls.  Repeat with remaining 7 dough balls. 

Mix black and white sesame seeds, garlic powder and onion powder and sprinkle on top of the uncooked naans.  Press lightly so seeds stick. 

Working two at a time (and being careful not to burn yourself!), put naans on pizza stone in oven.  Broil for 2-3 minutes until dough puffs up and tops are golden.  Transfer to cooling rack and repeat with remaining naans.






For the Dahl
1 tbsp olive oil
1 small onion, chopped fine
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 c red lentils, rinsed and drained
3 c vegetable broth
1 c water
1 tsp salt
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1/4 tsp garam masala
1/8 tsp cayenne
1/8 tsp cinnamon
1 tbsp tomato paste
In a medium saucepan, fry onion over medium heat for 2-3 minutes.  Add garlic and ginger and fry another minute.  Add lentils, broth, water, salt and spices.  Bring to a low boil then turn down to a simmer.  Simmer covered for 20 minutes.  Add tomato paste and simmer, uncovered, for another 2-3 minutes.

Serve with stuffed naan. Pin It Now!

Thai Zucchini Noodles with Spicy Peanut Sauce

My sister gave me the idea for today's blog post, and my goodness, what a good idea it was!  So far she's 2 for 2 (she also gave me the idea for my chocolate raspberry custard tart).  I'll have to hit her up more often.
xo 

Thai Zucchini Noodles with Spicy Peanut Sauce
Serves 4
 
2 medium zucchinis, julienne (I use a julienne peeler)
1 small red pepper, sliced thinly
1 large carrot, peeled and julienne (I use a julienne peeler)
2 green onions, sliced thin
1 handful beansprouts, rinsed
2 tbsp cilantro, minced
1 tbsp basil, minced

Spicy Peanut Sauce
2 cloves garlic
2 tbsp peanut butter
1/4 c canned coconut milk
juice of 1 lime
1 tbsp soy sauce
1 tbsp grapeseed oil
1 tsp rice vinegar
1/2 tsp sracha sauce
1/4 c chopped peanuts Pin It Now!

Black Sesame and Quinoa Veggie Burgers

Did I mention that I love veggie burgers?  Well I do.  I have been in a creativity slump when it comes to cooking for the past few days.  Its probably because we are moving in JUST 2 WEEKS and so I feel unsettled.  Which is weird.  But something about uprooting your family, your kitchen, your stuff, your home... its enough to throw me off my routine. 

I did, however, have enough creative juices to come up with this bad boy - black sesame and ginger veggie burgers.  They are Asian-inspired and packed with flavour.  Hopefully this kick-starts my creativity or it's toast with hummus for the next two weeks!

Black Sesame and Ginger Veggie Burgers
Makes 4

1/2 c red quinoa, uncooked, rinsed and drained
1/2 block of extra firm tofu
1 flax egg (1 tbsp ground flax + 3 tbsp warm water, let stand 5 min)
1/2 yellow onion, rough chopped
2 cloves garlic
1 tsp rough chopped fresh ginger
1 tsp miso paste
1 tsp sracha
1 tsp dijon mustard
2 tbsp nama shoyu (soy sauce)
2 tbsp vegetarian hoisin sauce
1/4 c black sesame seeds
1/2 - 3/4 c panko bread crumbs

4 burger buns
condiments for burgers


Cook quinoa in small saucepan with 1c water.  Bring to a boil uncovered, then reduce to a simmer and cover for 10 min.

Meanwhile, rinse and pat dry tofu, and crumble into the bowl of your food processor.  Add flax egg, onion, garlic, ginger, miso paste, sracha, dijon, soy sauce and hoisin sauce.  Puree until smooth.

Transfer tofu mixture into a medium mixing bowl and stir in sesame seeds and cooked quinoa.  Add bread crumbs slowly, stirring, until mixture holds together but isn't too mushy.  You should be able to roll it into a ball and it still holds its shape.

Roll into 4 equal balls and flatten into patties.  Refrigerate for 2-3 hours before grilling.

Grill on an indoor electric grill that has been sprayed with non-stick spray for 10 minutes.  Transfer to burger buns and top with fixings of your choice. Pin It Now!

Recipe: Spelt, Pea + Mint Baked Fritters

This recipe was a complete accident.  I meant to make quinoa fritters. I went to the pantry and grabbed what I thought was the bag of quinoa to start things off, and when I got back to the kitchen I noticed I had grabbed farro (spelt) rather than quinoa.  And then I started thinking: wouldn't the crunchy texture of farro go wonderfully well with sweet flavourful peas and fresh mint?  And this delicious recipe was born.  Thank you universe :)

Spelt, Pea + Mint Fritters
Makes 18 fritters

1 cup uncooked spelt (farro), rinsed
3+ cups water
2 tsp olive oil
1 yellow onion, minced3 garlic cloves, minced
1/2 c frozen green peas
2 flax eggs (2 tbsp ground flax + 6 tbsp warm water, let stand 5 min)
1/2 c breadcrumbs
2 tbsp water
2 tbsp fresh mint, chopped fine
2 tsp miso paste
1/2 tsp salt
1/4 tsp fresh ground pepper


First cook your spelt.  Place spelt and water in a small saucepan and bring to low boil.  Let boil for 20 minutes, until spelt is soft but still has a bit of crunch to it.  Its ok if you overcook it a bit, it will hold better. 

Heat frying pan over medium heat.  Add 2 tsp olive oil and minced onion.  Sautee 3 min or so until onions turn clear.  Add garlic and peas and cook for another 2 min or so, stirring often so as not to burn.  Transfer to a mixing bowl and add flax eggs, bread crumbs, water, mint, miso paste, salt and pepper.  Mix well.  Carefully form into golf-ball sized fritters and place on non-stick sprayed baking sheet.  They won't stick together that well, but get them as packed as you can and they will stick together once you refrigerate and bake them.

Once patties are formed, place baking sheets in fridge and refrigerate for 2 hours.

Preheat oven to 375.  Bake patties for 20 minutes.  Once baked, remove from oven and let cool completely before removing, carefully, from baking sheets. 

Pin It Now!

Recipe: Lentil + Kale Shepherd's Pie with Smashed Cauliflower + Roasted Garlic Topping

Zzzzz... I am so tired today.  Little Z has her first teeth coming in, and brother had night terrors.  This means that both of us parents are functioning (or not functioning?) on very little sleep today.  If you asked my pre-parental self if I could get through the day without a nap on less than four hours of continuous sleep, I would have thought you were crazy.  I needed eight or nine hours minimum "to feel like myself."  But here I am, living proof that one can exist on virtually no sleep.

Now, you must think I am crazy for planning this meal for dinner.  Yes, it does involve quite a few steps.  Yes, it does require a number of fresh ingredients (for which I had to drag along the kids to the grocery store to fetch).  But it is a healthy and hearty dish, and since it makes eight to twelve servings, it is worth the effort so we don't have to even think about dinner in the event that the sleeping situation does not rapidly improve.  Ha!  Not that bad of an idea after all.

However, I do think, on days like today,  I should really learn to use my crockpot: a hand-me-down from my mother that just sits and collects dust.

Lentil + Kale Shepherd's Pie with Smashed Cauliflower + Roasted Garlic Topping
Makes 8 servings

Cauliflower + Roasted Garlic Topping
1 head of garlic
1 tsp olive oil
2 cauliflower heads, rough chopped into large florets
1 tbsp earth balance
1 tbsp Dijon mustard
1/2 tsp salt
black pepper to taste

Preheat oven to 375.  Cut top 1/5 of garlic head off.  Place garlic on square of aluminum foil.  Drizzle with 1 tsp olive oil and some black pepper.  Wrap with aluminum foil, cut side up, and place on oven rack.  Bake for 45 minutes.  Keep oven on, you will need it to bake the shepherd's pie.

Meanwhile, bring water to boil in large pot.  Place cauliflower in pot and boil for 12-14 minutes, until tender.  Drain cauliflower.  Place drained cauliflower in large bowl.  Add roasted garlic, earth balance, Dijon mustard, salt and pepper.  Mash with potato masher until you reach desired consistency (should be evenly mashed and relatively smooth).  Set aside while you prepare the filling.

Lentil + Kale Filling
1 1/2 cups green lentils
2 c vegetable stock
2 c water
2 tbsp olive oil
2 onions, diced
2 fresh tomatoes, diced (or 1 large can of diced tomatoes)
3 garlic cloves, minced
1/2 bunch of kale, rough chopped
1 bell pepper, diced
1/4 c sundried tomatoes, minced
1/4 c vegetable stock 2 tbsp tomato paste
1 tsp dried oregano
1 tsp hot sauce
1/2 tsp salt
black pepper to taste


Prepare lentils: bring lentils, veggie broth and 2 cups water to boil in a small saucepan.  Once boiling, reduce to medium-low heat and cover.  Simmer, covered, for 20-25 minutes or until lentils are tender.

Heat frying pan over medium-high heat.  Add olive oil and onions, and sautee stirring often until onions turn clearish (about 3-5 minutes).  Add garlic and kale and sautee for another 3 minutes or so until kale begins to soften and darken in colour.  Add tomatoes and bell pepper, and cook for another 2 minutes.  Add sundried tomatoes, 1/4 cup vegetable stock, tomato paste, oregano, hot sauce, salt and pepper and stir well.  Bring to a bubbling boil then turn off the heat.  Stir in cooked lentils.

Transfer lentil mixture to a 9 by 13 baking dish.  Top with cauliflower garlic topping.  Turn down oven to 350, and bake for 45-50 minutes or until top is golden. Pin It Now!

Recipe: Soba Noodles with Eggplant and Mango

I love Yotam Ottolenghi's cookbook "Plenty."  It is a vegetarian cookbook, but many of the recipes are also vegan or easily veganized.  After trying his Soba Noodles with Eggplant and Mango recipe, I just had to share it.  I only added a few modifications.  The original recipe can be found at page 112 of the cookbook, and comes complete with a mouthwatering picture of this fantastic dish.

Soba Noodles with Eggplant and Mango
Serves 4

Dressing
1/4 c rice vinegar
2 tsp sugar
1/4 tsp salt
1 garlic clove, minced
1/2 tsp sracha hot chilli sauce
1/2 tsp toasted sesame oil
juice from 1/2 lime

Main Dish
4 oz uncooked soba noodles
2 tbsp sunflower oil
1 large eggplant, cut into 1/2 inch dice
1 mango, cut into 1/2 inch dice
1/4 red onion sliced very thinly
1/2 cup basil leaves, minced
1/4 cup cilantro, minced
 
Warm vinegar, sugar and salt in a small saucepan over medium heat, stirring until sugar dissolves.  Turn off heat and add garlic, sracha, and sesame oil.  Once dressing has cooled, add lime juice and whisk well.

Cook soba noodles in boiling, salted water for 6 minutes or until al dente.  Transfer to collander and rinse with cold running water to cool.  Drain and then transfer to dishcloth to pat dry.

Warm up sunflower oil over high heat.  Add eggplant and fry until golden and slightly charred, about 6-8 minutes.  Transfer eggplant to collandar and season liberally with salt.  Allow to drain in collandar while you prepare the other ingredients.

In a bowl, combine noodles, mango, red onion, basil, cilantro and eggplant.  Toss with dressing.  Let stand for 1-2 hours then serve cold or room temperature. 

Add 

Pin It Now!

Recipe: Quinoa-battered Eggplant Fries

Mmmm-mmm, I do love eggplant.  I usually whip it up into a dip, but thought I would try something different.  I thought that the soft, silky texture of eggplant would pair nicely with the crispiness of baked quinoa, so I came up with these quinoa-battered eggplant fries.  They are gluten-free and vegan.  Enjoy!

Quinoa-Battered Eggplant Fries
Serves 2

1 long Asian eggplant, peeled and cut into fries
1c cooked red quinoa
1/2 c water
1/2 c chickpea flour, plus 1 tbsp for dusting
1 tsp chilli powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp fresh ground pepper

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Pulse quinoa in a food processor about 30 sec until broken down slightly.  Add 1/2 c chickpea flour and water and pulse to combine.  Add chilli powder, salt, cumin, cayenne and pepper.  Pulse to combine. 

Transfer quinoa batter to a shallow bowl.  Lay out eggplant strips and dust with 1 tbsp chickpea flour.  Dip each strip in quinoa batter and arrange in single layer on parchment-lined sheet.

Bake for 20-25 minutes until batter is crunchy and eggplant is soft. 

Serve with Bitchin' Sauce.




Pin It Now!

Recipe: Miso-Ginger Tofu Salad Rolls

Here is a colourful summer dish that's light and fresh.  The great thing about salad rolls is that they are a nice change from simple salad, and are so versatile: you can add whatever veggies you like.  And here, rather than using a dipping sauce, I add flavour with marinated tofu that packs some punch.  I also generally omit rice noodles from my salad rolls, as the raw, colourful veggies are much healthier and give a nice crunch.

Miso-Ginger Tofu Salad Rolls
Makes 8

For the tofu
2 tbsp soy sauce 
2 tbsp olive oil 
1/8 tsp sesame oil
3 small garlic cloves
2 tsp miso paste
1 tsp minced fresh ginger
1/2 tsp agave syrup 
2 tbsp water1 tbsp rice vinegar
1/2 block extra-firm tofu, sliced into 1/8 inch thick matchsticks

In a food processor, combine all ingredients except tofu.  Process until smooth.  Place tofu in a shallow dish or bowl and pour sauce on top.  Toss to coat.

For the salad rolls
1 recipe Miso Ginger Tofu
1 medium zucchini, spiralized or julienne (or sliced into long strips)
1 small beet, julienne (long strips)
1 c shredded red cabbage
1 c grated carrots
3 green onions, white and light green part, minced
8 rice paper wraps
a large bowl of hot tap water

Place all prepped salad roll ingredients close together.  Working quickly, immerse one rice paper wrap in bowl of hot water.  Hold under water, and when it becomes just soft enough to bend but still feels stiff to the touch remove from water and lay flat on dry cutting board or counter.  Ensure surface you are using is dry.  If your wrap becomes too soft it won't be workable, and this means you have left it in the water too long or your assembling surface is not dry.

Spread small handful of zucchini lengthwise along centre of wrap.  Lay 4-5 slices of tofu on top.  Top with green onion, carrot and beet.  Add shredded cabbage.  Roll as follows: tuck in sides of wrap over fillings.  Fold in half and roll, burrito-style.  Place on large dish.  Repeat with remaining ingredients.  Transfer to fridge until ready to serve. Pin It Now!

Veggie Burgers 101 and Recipe for Spicy Mexican Veggie Burger (vegan, gluten-free)

I love veggie burgers, and am always trying to create new flavours and textures.  My favourites are crispy on the outside and soft on the inside.  I have recently discovered that are a few basic steps when inventing a veggie burger: you need to start with a grain (quinoa, rice, bulger, spelt, etc.) and mix in something squishy/pasty (beans, sweet potatoes, potatoes).  You need a binder (egg replacer or flax eggs), and something to absorb the liquid (chickpea flour, breadcrumbs).  Then you can add whatever spices, veggies and sauces you desire.  

Today I felt like something spicy, so I whipped up these Mexican veggie burgers.  They are perfectly crispy on the outside and soft on the inside, and hold together amazingly well.  I served them with Asian Carrot Salad from Brendan Brazier's Thrive Foods cookbook.  Enjoy!

 
 
Spicy Mexican Veggie Burger
Makes 6 burgers

1/2 cup brown rice, cooked + 1/4 cup brown rice (reserved)
1 can red kidney beans, rinsed and drained
1/2 block extra firm tofu, pressed* and crumbled
1/2 small onion, chopped
1 small red pepper, chopped
1 jalepeno, chopped
2 cloves garlic
1/4 c cilantro
1/3-1/2 c chickpea flour
1/4 c enchilada sauce
2 tbsp salsa
1 tbsp hot sauce
1 tbsp chilli powder
1 tbsp cumin
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne
2 flax eggs (made by combining 2 tbsp ground flax and 6 tbsp warm water, let stand 5 min)

Buns, hot sauce, sprouts, tomato, avocado, hummus, and other toppings of choice

*to press tofu: rinse and pat dry, wrap in clean kitchen towel and place between dishes.  Put something heavy on the top plate and let stand for 15 minutes.

Add 1/2 c brown rice, beans, tofu, onion, red pepper, jalepeno, garlic and cilantro in food processor.  Pulse until well combined.  Transfer to bowl and add remaining ingredients, including reserved 1/4c rice (which adds texture). 

Mix until well combined.  Form into 6 patties and place on wax paper-lined dish or baking sheet.  Note that the patties will be really soft and sticky.  They will get firmer in the fridge. 

Refrigerate patties for at least 2 hours.   When ready to cook, remove from fridge and cook on indoor electric grill on "high" for 15 minutes.

Sandwich in buns and top with desired fixings.

Pin It Now!

Recipe: Grilled Hummus and Marinated Vegetable Wrap

For this healthy meal, you'll have to marinate the thinly-sliced veggies for an hour or two before assembling and grilling.  To slice my veggies ultra thin, I used a mandoline.  Enjoy!


Hummus and Marinated Vegetable Grilled Wrap
Makes 4

1/4 red onion, sliced very thinly
1 carrot, sliced very thinly or grated
1/4 cucumber, sliced very thinly
1 small red pepper, sliced very thinly
1/4 c olive oil
1/8 c white wine vinegar
1 garlic clove, minced
1 tsp dijon mustard
pinch salt
fresh ground pepper to taste
4 whole grain tortillas
3/4 c hummus

Combine veggies in a medium sized bowl and mix evenly.  In a jar, mix oil, vinegar, garlic clove, dijon mustard, salt and pepper.  Shake vigorously.  Pour over veggies and toss to coat.  Cover and put in the fridge for 1-2 hours.

Spread 3 tbsp hummus over half of one tortilla.  Layer 1/4 of the veggie mixture along the centre.  Wrap burrito-style.  Grill on indoor grill (aka George Forman grill) for 5 minutes.  Repeat with 3 remaining wraps. Pin It Now!

Recipe: Spicy Lentil Lettuce Wraps with Cool and Creamy Cucumber Sauce

Here's a tasty, healthy meal that has a good spicy kick.  Lentils are a staple in our house, and their rich, nutty taste is complemented well by the sracha and tamari flavours in this recipe.  The simple cool and creamy cucumber sauce balances out the heat. 

Spicy Lentil Lettuce Wraps with Cool Creamy Cucumber Sauce
Serves 4

1 c green lentils, rinsed
1 c water
1/2 c vegetable stock (or use an extra 1/2 c water)
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 small red pepper, diced
1 small yellow pepper, diced
1 tsp Chinese 5 spice
2 tbsp tamari (soy sauce)
2 tsp sracha
2 tbsp water
1 tsp miso paste
black pepper, to taste
2 tbsp minced cilantro
1 head of green leaf lettuce, leaves separated, washed and patted dry
Cool Creamy Cucumber Sauce (below)

In a small sauce pan, bring lentils, 1c water and stock to boil.  Once boiling, turn heat to low and simmer, covered, for 20-25 minutes.  Drain and set aside.

In large frying pan, heat olive oil.  Add onions and sautee 3-5 minutes until they turn somewhat clear.  Add garlic and peppers and fry for additional 5 minutes, stirring often.  Add lentils and 5 spice and stir well. 

In a small bowl, combine tamari, sracha, 2 tbsp water and miso paste and mix well.  Add to lentil and veggie mix and stir fry for an additional 3-5 minutes, stirring often, until liquid is absorbed.  Season with pepper, to taste.  Remove from heat.  Stir in cilantro.

To serve: place heaping spoonfuls of lentil mix along centre of lettuce leaf.  Top with Cool Creamy Cucumber Sauce and wrap. 


Cool Creamy Cucumber Sauce
1/4 c raw cashews, soaked 2-4 hours
1 tsp lemon juice
3-4 tbsp water
1/4 c raw cucumber, chopped
3 garlic cloves

Puree cashews, lemon juice and water in food processor until smooth and runny.  Add garlic and cucumber and pulse until smooth and well combined.  Place in fridge until ready to serve.


Pin It Now!

Recipe: Spicy Chick'n Banh Mi (Vietnamese Sandwich)

When hubs and I were childless and lived in a loft in Gastown, Vancouver, we frequented a hidden gem in our neighbourhood, Kim Saigon, to satisfy our recurrent banh mi cravings.  I do still crave the salty, spicy, tangy chicken sandwich, served on a crusty yet soft french baguette.

Enter vegan banh mi sandwich.  This sandwich blew my mind, and if you like spicy chicken banh mi sandwiches, I'm sure it will blow yours too.  If you eat chicken, you can use the real thing rather than Chik'n strips (which are a delicious meat-free alternative).  Also, the bread makes a huge difference.  I bought my demi-baguettes from La Baguette et L'Echalote in Granville Island.  

Spicy Chick'n Banh Mi
Makes 2

2 demi French baguettes (or 1 full)
Spicy Veganaise (below) 
Marinated Chick'n (below)
Pickled Carrot-Daikon-Jalepeno Slaw (below)
12 sprigs cilantro
1/8 c thin sliced red onion

Marinated Chick'n
1 package Chick'n strips
1/4 c soy sauce
1 large shallot, minced
3 cloves garlic, minced
1 tbsp vegetarian hoisin sauce
1 tsp sugar
1 tsp Chinese five spice

Shred Chick'n strips.  Combine all ingredients and mix well.  Marinate for 2-4 hours. 

Pickled Carrot-Daikon-Jalapeno Slaw
1c julienne carrots
1/2c julienne daikon
1 jalapeno, seeds removed and sliced very thin
3/4 c apple cider vinegar
1/4 c sugar
1/4 tsp salt

Combine all ingredients in bowl and mix well.  Let stand for 2-4 hours then drain and pat dry.

Spicy Veganaise
1/8 c veganaise
2 tsp sracha sauce
2 tbsp lime juice

Combine all ingredients and mix well.


To assemble sandwiches: 

Slice baguettes lengthwise in half being careful not to cut all the way through.  Spread both sides with spicy veganaise.  Divide marinated chick'n between baguettes.   Top with red onion and pickled carrot-daikon-jalapeno slaw.  Spread 6 cilantro sprigs on each baguette evenly.  Serve immediately.




Pin It Now!

Recipe: Black Bean and Red Quinoa Veggie Sliders

I love red quinoa.  It has a bit more crunch than regular quinoa.  Red quinoa adds nice texture and colour to these sliders, and its super healthy too.  As for veggie burgers, I really can't stand it when they are crumbly.  These sliders are perfect - crispy on the outside, soft on the inside, and full of flavour.  They can be made into full size burgers also. I bake them before grilling so they are nice and crispy on the outside and maintain their form.

Combine all ingredients in the food processor and pulse until well mixed.

Form into palm-sized patties.  Bake for 10 minutes then cool on a cooling rack.  Once cooled, brush both sides with olive oil and grill on an indoor electric grill or a bbq (we used an inside grill press and grilled them for about 10 minutes total). 

Black Bean and Red Quinoa Sliders
Makes 8 sliders

1/2 cup uncooked red quinoa
1/2 cup vegetable stock
1/2 cup water
2 flax eggs (made by combining 2 tbsp flax powder with 6 tbsp warm water, let stand 5 min)
1 can black beans
2 cloves of garlic chopped
1/2 red onion, chopped
1/4 c salsa
1/3-1/2 c bread crumbs
1/2 tsp chilli powder
1/2 tsp salt
fresh ground pepper
olive oil for brushing
8 whole wheat dinner rolls, cut in half and warmed

Preheat oven to 350.  Line baking sheet with parchment paper.

Rinse quinoa and transfer to small lidded pot with vegetable stock and water.  Bring to a boil uncovered then cover and simmer for 12 minutes on medium low heat.  Meanwhile, prepare flax eggs. 

Once quinoa is done cooking, transfer to food processor.  Add beans, garlic, onion, salsa, chilli powder, flax eggs, salt and pepper.  Pulse until well combined and onion and garlic have been incorporated. 

Transfer to mixing bowl and add bread crumbs, mixing with your hands until desired consistency is reached.  You want the mixture to stick together when pressed but not too mushy.  For a firmer burger add 1/2 c bread crumbs.  For a softer burger add 1/3 c. 

Form mixture into 8 palm-sized patties. Place burgers on lined sheet and bake for 10 minutes.  Remove from oven and let cool completely (so that they do not break apart). 

Once cooled, brush with olive oil and grill on indoor grill for approximately 10 minutes or on barbeque.  Serve sandwiched in dinner rolls with condiments of choice.


Pin It Now!

Recipe: Sushi with Raw Parsnip "Rice"

Happy New Year!  It's been a while since I have blogged.  That's because it's been a whirlwind month.  With family visiting, dinners, out of town trips, and gatherings packed in back to back, I haven't had much time to myself.  But now its a new year, and after a healthy week full of delicious dishes and exercise hubs and I are finally starting to feel cleansed after several weeks of sedentary indulgence.  Its largely been a week of Vega shakes followed by jars of green juice, but since tonight is Saturday night and we were craving something extra special (well, we were actually craving pizza BUT we didn't do it!), I rocked it out and made these bad boys: vegan sushi with raw parsnip "rice."

Although they do have a parsnippity taste to them, they are refreshing and delicious and we both thought that they tasted sushi-like.  Give them a whirl and let me know what you think :)

First make your parsnip puree.  When you break down the parsnips, be sure not to over-process them as you will need to add the other ingredients and pulse further into "rice." Once the parsnips are broken down into roughly marble-sized chunks, add the remaining ingredients and pulse until parsnips resemble rice.

Next take a sheet of nori.  Spread a 1/8 inch thick layer of parsnip "rice" on nori leaving 1/2 inch bare along the top, lengthwise.  Place veggies lengthwise and roll.

Next you will cut the sushi log into pieces.  Make sure your knife is VERY sharp, otherwise the log will just smush.  I sharpened mine part way through because it just wasn't doing it for me.

Serve with tamari and wasabi, and enjoy!


Sushi with Parsnip "Rice"
Makes: 24 pieces (3 rolls)

3 large or 4 medium parsnips, peeled and chopped roughly
3 tsp almond butter
1 tbsp tamari
1 tbsp seasoned rice vinegar
1 tsp apple cider vinegar
1 tsp sesame oil
3 sheets nori (seaweed sheet)
1/4 cucumber, peeled, seeds removed, slivered into matchsticks
1 avocado, sliced
1/4 carrot, peeled and slivered into matchsticks
1/2 yellow pepper, julienne
1/4 c sprouts
tamari and wasabi for dipping

In food processor, pulse parsnips until broken down into marble-sized chunks.  Add almond butter, tamari, rice vinegar, apple cider vinegar and sesame oil.  Pulse until reaches rice-sized pieces.  Scoop 1/3 of parsnip "rice" onto a sheet of nori and spread to 1/8 inch thick, leaving a 1/2 inch gap along the top horizontal edge.  Lay veggies horizontally in a line along the "rice".  Roll sushi into a log.  Using a very sharp knife, slice half then slice each half into 4 pieces.  Serve with tamari and wasabi. 

Pin It Now!

Recipe: Black Bean and Sweet Potato Burritos

These burritos are our go-to frozen meal.  I make a big batch then freeze them wrapped individually, so when we need a quick meal we reheat them in the microwave.  They are a bit time consuming to make because of the steps involved, but are well worth it to have something healthy, vegan and meal-sized on hand. 

They are made up of a sweet potato layer, a black bean layer, and a sprinkling of Daiya cheese.  You can bake the sweet potatoes, but I prefer to microwave them since it is much quicker.
If you microwave them, pierce them all over with a fork.  Place them on a microwave-safe dish for 4 minutes on high.  Flip them over and microwave them for another 4 minutes.  Pinch them and if they are still hard, give them another couple minutes.  Cut them open and let them cool while you work on the black beans.

You'll first sautee your onions, then add the garlic and black beans.

Then you'll add water and smoosh your beans in the pan.  I don't have a potato masher so I use the top of my meat tenderizer. Smoosh away until you have a thick paste.  Add tamari (or soy sauce), hot sauce, dijon and spices.

Scoop the cooled sweet potato innards into a bowl and mash along with chopped adobe peppers.  Peppers in Adobe sauce come in a tin and can be found in grocery stores in the Mexican/Latin American area.  

Now its time to assemble.  Scoop a heaping tablespoon of sweet potato mixture first.  Top with heaping spoonful of beans.  Sprinkle Daiya (which is, by the way, the best vegan cheese out there, hands down).  Wrap into a burrito.  Repeat with remaining tortillas.  If you are using small tortillas you'll get 12-14.  If you are using large you'll get 8 or so and you'll have to adjust your fillings accordingly.

Bake in the oven for 20 minutes.  Cool completely then wrap individually and freeze.

Black Bean and Sweet Potato Burritos
Makes 12-14 small or 8 large burritos

1 large or 2 small sweet potatoes or yams, baked or microwaved (see above for instructions)
2 peppers in adobe sauce, chopped
1/2 onion, diced
2 cloves garlic, minced
2 cans black beans, drained and rinsed
3/4 c water
2 tbsp tamari (soy sauce)
1 tbsp hot sauce
1 tsp dijon mustard
1 tsp chilli pepper
1 tsp cumin
salt and pepper to taste
1/4 c Daiya cheese (vegan)
14 small or 8 large tortillas

Preheat oven to 350 degrees.
Scoop out sweet potatoes and mash in a bowl along with chopped adobe peppers.  Set aside.  Saute onions for 3-4 minutes on medium heat.  Add garlic and saute for another minute.  Add black beans and water and mash slightly so a thick paste forms.  Add tamari, hot sauce, dijon, chilli pepper, cumin and salt and pepper.  Cook for another 5 minutes or so.  Turn off heat.

To assemble burritos: divide sweet potato mixture between tortillas.  Then divide bean mixture on top of sweet potato layer.  Sprinkle with Daiya cheese and wrap into burrito.  Place in on layer ungreased baking dish and bake for 20 minutes.  Cool completely then wrap individually and freeze.  If you make full-sized burritos, you can wrap each one in a paper towel before wrapping in plastic wrap.
To reheat, unwrap plastic and wrap in a paper towel.  Microwave on high for 2 minutes.

Pin It Now!

Recipe: Ranch Chick'n Wraps

This recipe makes 5 wraps, so you can wrap them up and toss them in the fridge where they will last for a couple days, and voila, you have a quick healthy meal.

Silken tofu makes a luxurious base for this smooth and creamy ranch sauce.  It could be used as a dip too.  You just throw everything into your blender or food processor and puree.

Next chop your romaine lettuce and red onion and toss together in a bowl. 

You'll want to brown the chick'n.  I use Gardein Chick'n tenders.  They are amazingly like the real thing and are low in sodium too.  (Gardein brand products are really great - their meatless burger patties are our favorite store-bought veggie burger.  Even my carnivorous father-in-law enjoyed them and said he couldn't tell they weren't the real deal.)

Now its time to make your wraps.  Place a generous heaping down the middle of the tortilla.

Tuck in the sides, roll up and enjoy!

Ranch Chick'n Wraps
Makes 5 servings

1 package Gardein Chick'n Tenders
1/2 head romaine lettuce, chopped
1/4c red onion, sliced thin
1 recipe vegan Ranch sauce
5 whole grain tortillas

Fry chick'n tenders for 3 minutes, stirring often, over medium high heat until browned.  Remove from heat and toss with chopped romaine and sliced onion.  Add ranch sauce and toss to coat.  Divide between tortillas and roll into wraps.  

Vegan Ranch Sauce
1/2 package silken tofu (approx 7 oz)
3 tbsp apple cider vinegar
1 tbsp grapeseed oil
1 tsp celery salt
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
pinch cayenne

Puree all ingredients in food processor until smooth.  Can be used as dip or dressing. Pin It Now!

Recipe: Curry Potato Hand Pies

My husband has had the idea of a curry hand pie in his head for the past week, and has asked me if I would try to make them. 

I use soy-free Earth Balance (vegan butter) to make my butter crust.  Because this is a savoury pie, and to give some more texture to the crust, I used part whole wheat and part all purpose flour.  I cracked some fresh pepper into the dough as well.  This crust is easy: I just use my food processor (I know, I'm a bit obsessed with the food processor).  I'm just always looking for shortcuts since I only have so much time and my attention is usually divided.  You just turn it on, pour in the ICE COLD water while its running, and voila, a perfect crust ball forms.  Its usually a pretty soft crust ball, so I put it in the fridge in a saran-wrapped disc for an hour or so while I made the filling.

For the filling, peel, cube and boil the potatoes for about 10 minutes until soft when pierced with a fork.  Heat your oil in a frying pan and fry your ginger and spices until they are nicely fragrant.  Add 2 tbsp of water.  Add the drained potatoes and smash/crumble slightly with the back of a spoon, and add the frozen peas.  Stir well to coat, and fry for 3-5 minutes until peas are soft, potatoes are well coated, and water is evaporated.  Remove from heat and cool to room temperature.

Once dough has chilled, preheat oven to 375 degrees and line pan with parchment paper.  Roll dough to 1/8 inch thickness and cut into 5 inch rounds (I used a bowl). You'll have to gather the dough scraps and re-roll until you have 3 large rounds.  I used the last ball of scraps to make a small hand pie for my little guy.  Place rounds on parchment-lined pan.  Scoop about 1/2 cup of filling onto each round and fold into semi-circle, sealing edges like so:

Bake for 35-40 min at 375 until golden brown.  And boy do they smell good when they are cooking! Cool on cooling rack and enjoy.

Curry Potato Hand Pies
Makes 3 pies

Dough
1c all purpose flour
1/3 c whole wheat flour
1/2 tsp salt
fresh ground pepper
1/2 c Earth Balance (vegan butter)
9 tbsp ice cold water

Filling
3 small or 2 large potatoes, peeled and cubed into 1/2 inch pieces
1 tbsp olive oil
1/2 tsp grated fresh ginger
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp garam masala
pinch cayenne
1/3 c frozen peas
1 tbsp earth balance, melted

To make dough, combine flours, salt, pepper and Earth Balance in food processor and blend until crumbs form.  While processor is running, add water slowly.  Dough will stick together.  Turn out onto floured surface and form into a flat disc.  Wrap with plastic wrap and chill for 1 hour.

To make filling, boil potatoes for 7-10 minutes until soft.  Heat oil in frying pan.  Add ginger, chilli powder, cumin, salt, garam masala, and cayenne.  Cook for 2 min, stirring often, until fragrant.  Add boiled potatoes and peas, slighly mashing potatoes while you stir to coat evenly.  Cook for 5 min then remove from heat and let cool to room temperature.

Preheat oven to 375 and line a pan with parchment paper.  Roll dough to 1/8 inch thickness.  Cut into 5 inch rounds.  Gather and roll dough scraps as necessary until you have 3 dough circles.  Place circles on parchment-lined baking pan. Spoon approx 1/2 c filling onto each circle and fold into semi-circle, pressing to seal around edges.  Brush with melted earth balance and bake for 35-40 min until golden brown.  Transfer to cooling rack. Pin It Now!

Recipe: Raw Zucchini Pasta with Tomato Cream Sauce

We had a busy weekend.  My father in law was in town, and so we had some intense family time.  A visit to the pumpkin patch, carving jack-o-lanterns, a toddler halloween party, and dinner at Pizzeria Barbarella (alright, not so healthy but its ok once and a while! and if you live in Vancouver and haven't discovered this gem you are seriously missing out) meant that I had no time to post.  It also meant that I was in dire need of a reset, so I am upping the green juice intake and eating as much raw veggies I can handle.  Enter this recipe: raw zucchini takes the place of pasta in this flavourful dish.  And cashew cream is used along with fresh and sundried tomato. Mmmm its so delicious, you might notice it doesn't have real pasta or real cream, but you won't even care!

First, prepare your zucchini "noodles".  You will need 1 medium-sized zucchini per person.  Before I purchased this handy dandy julienne peeler, which you use just as you would a carrot peeler, I used to use a mandolin at a wide setting and then stack the slices and cut into strips.  You could also use a knife to cut them.  That was so much work.  My julienne peeler has made this dish much easier (and funner) to make.

Once you are done, you will sprinkle a few pinches of sea salt on the zucchini and cover with paper towels in the fridge to drain off some excess liquid.  Keep in the fridge for at least 30 min, then rinse (to remove salt), drain and pat dry.

Next, drain your soaked cashews.  Puree in food processor and add remaining ingredients.  Pulse until desired sauce consistency is reached.

Toss the noodles and sauce and serve.  Amazingly, these will keep in the fridge for a day or so - it doesn't separate like I thought it would.

Raw Zucchini Pasta with Tomato Cream Sauce
Serves 2 as entree

2 medium zucchinis, julienned into long "noodles"
1/8 tsp sea salt




1/4c cashews, soaked for 4-8h, drained
1 ripe tomato, quartered
1/3 c sundried tomatoes in oil (or add 1 tbsp olive oil)
1/4 c onion, roughly chopped
1 clove garlic
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp cayenne
Salt and pepper, to taste

Sprinkle zucchini noodles with sea salt, cover in paper towels and place in fridge for 30 min.  Remove from fridge, rinse, drain and pat dry.  Puree drained cashews in food processor.  Add remaining ingredients and pulse until desired consistency is reached.  Toss noodles in sauce and serve.


Pin It Now!