Category Archives: Main dish

June 2018 Cooking Class – Burger Time

June 10, 2018

Burger and a salad

Just in time for summer, June’s cooking class focused on summer favorites – burgers, Caesar Salad and a cool frozen dessert. This month we continued our talk on the importance of fibre in our diet, and the great source of fibre and protein found in beans.

Our smoothie of the month was ‘berry delicious’, a combination of kale, banana, mango, orange and blueberries with added nutritional value from turmeric, ginger and flax.

Green Smoothie

• 2 cups greens (we used kale)
• 2 cups water
• ¼ tsp turmeric
• 1 inch piece ginger
• 1 tbsp ground flax
• 2 cups fresh or frozen fruit (we used a combination of banana, mango, blueberries, and an orange)

Place all ingredients in a blender in the order listed. Blend until smooth.

Making Burgers

Summer is burger time, but burgers also make great fast meals any time of the year. This is a great burger as it holds together well, but it is important to let it sit to thicken up. It best if you make the burger mix and let it sit for at least 1/2 hour before forming the burgers. However, in a pinch you can make them up right away, just be gentle when cooking. I prefer to bake the burgers then freeze them for later use. However, in class we make the burgers and fried them up immediately. They were a bit more fragile but still delicious. If you plan to throw these on the barbecue, I recommend baking ahead of time, then warming on the grill. We made our burgers with grated beets which gave them a real ‘meaty’ look; however, they are also great make with grated carrot.

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Grillable Veggie Burgers
• 1 cup cooked brown rice (I use short grain rice, or substitute couscous, millet or quinoa)
• 1 cup raw walnuts (or substitute sunflower seeds, bread crumbs or oatmeal)
• 1/2 white onion (about 3/4 cup), finely diced
• 1 beet or carrot, grated fine
• 1 pepper (red, yellow, orange, green or poblano), diced fine
• 1 to 2 cups mushrooms, diced fine
• 1 1/2 cups (227 g) cooked chickpeas, rinsed and drained
• 2 tbsp ground flax soaked in 6 tbsp water
• 1 cup oatmeal (old fashioned, large flake)
• 4-5 Tbsp vegan BBQ sauce
• 2 tbsp nutritional yeast
• 1 Tbsp each chili powder and smoked paprika
• 1 tsp garlic powder, onion powder, cumin and salt
• 1/2 tsp black pepper

Grating beets

Chop walnuts fine in a food processor, coffee mill or by hand.
In a skillet, over medium heat, sauté onion, beets, pepper, and mushroom for 3-4 minutes or until tender, adding small amounts of water or broth to keep it from sticking to the pan. Remove from heat and set aside.
In a food processor, place chickpeas and process until slightly mashed but not a mushy puree. Alternatively you can mash with a fork.
In a large bowl, add the ground flax and water and let soak for 5 minutes. Once soaked, add cooked rice, chopped walnuts, sautéed veggies, mashed chickpeas, oatmeal, BBQ sauce, nutritional yeast, seasonings. Mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms.
If too dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more oatmeal. Taste and adjust seasonings as needed.
Let sit in fridge for several hours or overnight. Form into patties using wet hands. (I use 1/3 cup mixture per patty – will make about 14 or 15 burgers). This is important to make sure the burgers hold together well for grilling. (for best grilling results, bake at 350 for 20 minutes then freeze for later grilling)
If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, cook in a skillet or bake (20 minutes at 350F).
Remove burgers from heat and allow to cool slightly before serving.

An all time favorite at our house is Caesar Salad with this creamy picante dressing.

Caesar Salad Dressing
• ½ cup raw cashews
• ¼ cup water
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 2 cloves garlic
• ½ tsp garlic powder
• 1 ½ tsp vegan Worcestershire sauce
• ¼ cup nutritional yeast
• ½ tsp black pepper
• 1 tbsp miso (or ½ tsp salt)

Soak cashews for 2 or more hours. Drain cashews and place in blender with all other ingredients. Taste and adjust seasonings to taste.

Nothing says summer like ice cream. This creamy frozen dessert is a favorite, and is my take off on a traditional Indian Mango Lassi beverage. Since I always keep coconut milk and frozen banana and mangos in stock, I can whip this one up quickly. You can substitute any frozen fruit you like for the mango – blueberry, strawberry, etc.

Mango Lassi
• 1 can full fat coconut cream
• 1 frozen banana
• 2 cups frozen mango
• 1 tbsp finely grated ginger
• ¼ tsp turmeric
Place coconut cream in a blender or food processor. Add ginger and frozen fruit. Blend until smooth. Keep in a freezer until ready to serve. Best if made 2 to 3 hours before serving. If frozen hard, let sit in the fridge for ½ hour before serving.
Substitute other fruit for the mango (blueberry, raspberry, cherry, peaches, etc) or other seasonings for the ginger (cinnamon, nutmeg). For a sweeter dessert, add an extra banana or some date paste.

Thanks to James for the great pictures. And thanks to my granddaughter Katie who was a great assistant.

 

 

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May 2018 Cooking Class – Beans, Greens and Berries

May 2018

I know I am terrible late in posting the recipes for the May class, but its garden season. Now that the garden is in, I have time to catch up on my posts.

May cooking class meal

May’s class focused on beans, greens and berries, three important foods that you should try to add to your daily diet. They offer great fibre, protein, vitamins, minerals, antioxidants and phytonutrients. All that wonderful fibre is great for feeding those lovely probiotic bacteria in your gut. Happy guts, happy life!

Berry Banana Green Smoothie

As usual, we started the class with my favorite – the green smoothie. I used to love my smoothies green, real green. However, smoothies are a great way to add berries as well as greens to your diet. So now, most of my smoothies are more muddy colored than green. But they still taste delicious. This months smoothie was a mixture of kale, bananas and blueberries with the addition of an orange and some ginger and turmeric. When I can find it, I buy fresh turmeric, chop it up and freeze it for use in smoothies and salad dressings. However, ground turmeric works just as well, just don’t add too much.

Berry Banana Green Smoothie
• 2 cup water
• 2 cups leafy greens (kale, spinach, parsley, cilantro, etc)
• 1 orange, peeled and quartered
• ¼ tsp ground turmeric or ½ inch fresh turmeric root
• ½ inch fresh ginger root
• 3 fresh or frozen bananas
• 1 cup fresh or frozen blueberries, raspberries or mixed berries

Put all ingredients in a blender in the order given. Blend until smooth.

One Pot Mexican Quinoa

Our main dish this class was a bean and quinoa dish that only requires one pot to make it in as the quinoa cooks right in the pot. Fast, simple and delicious. While most quinoa that you buy has been prewashed, its always a good idea to rinse your quinoa before cooking to make sure all the bitter soponins on the seed have been washed off. The saponins are the plants natural defence mechanism, to keep the birds from eating all the delicious seed.

One Pot Mexican Quinoa
• 1 onion, diced
• ½ jalepeno, chopped fine
• 1 pepper, diced (your choice, red, yellow orange or green)
• 1 carrot, diced fine
• 2 cloves garlic, minced
• 1 cup corn, fresh or frozen
• 1 can beans, drained and rinsed (your choice black, pinto, kidney or mixed beans)
• 1 cup tomatoes, tomato sauce or salsa
• ¾ cup quinoa, rinsed
• 1 tsp chilli powder
• ½ tsp cumin
• ½ tsp salt
• 1 cup vegetable broth

In saucepan, sauté onion, jalepeno, pepper, carrot and garlic with a small amount of water or broth until onion is softened. Add corn, beans, tomato and spices. Add quinoa and broth and simmer for 20 minutes or until quinoa is cooked. Adjust seasonings to taste. Serve with diced avocado and tomatoes.

Chop Salad with Vegan Ranch Dressing

Our salad dressing for this month is a creamy Ranch type dressing. It goes great on the chopped salad below, but also good on any salad. The recipe is from Dr. Michael Greger’s How Not To Die Cookbook. The recipe uses Dr. Greger’s Savory Spice Blend, a favorite in many of his recipes. I’ve included the recipe for the spice blend as well, as it is good in almost any recipe you are making. However, if you don’t want to make a whole batch just use a couple of teaspoons of nutritional yeast.

Chopped Vegetable Salad
• 1 head romaine lettuce, chopped into bite sized bits
• 2 radishes, chopped
• 1 ripe tomato, chopped
• 1 cup chopped cucumber
• ½ small red or orange bell pepper, chopped
• ½ cup chopped celery
• 1 ½ cup cooked cannellini beans, cooked and rinsed

• Ranch Dressing (recipe following)

In a large bowl, combine all veggie ingredients. Add Ranch Dressing and toss until well coated.

Ranch Dressing
• ½ cup raw cashews, soaked for 2 or more hours
• 2 cloves garlic
• ½ cup almond milk, unsweetened and unflavoured
• 3 tbsp rice vinegar
• 2 tbsp lemon juice
• 1 tsp onion powder
• 2 tsp savory spice blend (recipe below)
• 1 tbsp white miso paste
• 1 tsp date paste
• 1 tbsp fresh parsley, or 1 tsp dried
• 1 tsp fresh dill or ¼ tsp dried

In a high speed blender, combine all ingredients except parsley and dill. Blend until smooth. Add parsley and dill and pulse just until mixed in. Transfer to a glass jar and let sit at least 1 hour to let flavors develop. Stir or shake before using.

Savory Spice Blend
• 2 tbsp nutritional yeast
• 1 tbsp onion powder
• 1 tbsp dried parlsey
• 1 tbsp dried basil
• 2 tsp dried thyme
• 2 tsp garlic powder
• 2 tsp dry mustard powder
• 2 tsp paprika
• ½ tsp ground turmeric
• ½ tsp celery seeds
Combine all ingredients in a spice grinder, coffee grinder or blender. Blend until pulverized. Store in a tightly sealed container.

BlueBerry Cobbler

And of course, no class would be complete without a dessert. My criteria for a great dessert is that it should be nutritious enough so that you can eat the leftovers for breakfast without any guilt. The blueberry cobbler fits the bill perfectly. It is chock full of blueberries and has only a small amount of sweetener added and no oil. The original recipe, from Kim Campbell’s PlantPure Kitchen, uses whole wheat flour, but I prefer to use oat flour instead. I make my own oat flour by blending old fashioned slow cook oats in a blender until smooth. (use certified only oats for a gluten free dessert)

Berry Cobbler
• 6 cups blueberries, fresh or frozen (or mixed berries)
• 1 tbsp brown sugar
• ¼ cup water
• 2 tsp lemon juice
• 2 ½ tbsp cornstarch or arrowroot powder
• 1 ½ cups old fashioned oatmeal (blended in blender until fine)
• 2 tsp baking powder
• ¼ tsp salt
• ¼ tsp nutmeg
• ½ cup unsweetened plant milk
• 2 tbsp maple syrup

Preheat oven to 400F

Blueberry Filling cooking

In medium saucepan, combine berries, brown sugar, water, lemon juice, and cornstarch. Cook over medium heat until bubbling and thickened. Spread berry mixture evenly in an 8 inch square baking pan.
In medium mixing bowl, mix oat flour, baking powder, salt, and nutmeg. Add milk and maple syrup and stir until combined. Drop dough mixture by the tablespoon over the berry mixture. You should be able to cover most of the berries.
Bake for 25 minutes, until lightly browned. Serve warm.

 

Hope you enjoy the recipes. Thanks James for the great photos.

Where Do You Get Your Fibre? Baked Bean Recipe

April 5, 2018

Pretty much the first question you get asked when someone finds out you don’t eat animal products is, “Where do you get your protein?” However, protein is easy to get. All plants contain protein. Our body requires about 6% to 10% of our calories to come from protein. Even fruit averages 5.5% to 10% protein by calories, and beans are about 25% protein. Leafy greens are 35% to 51% protein. So if you are eating a whole food plant based diet (ie large amounts of calories not coming from refined oil and sugar), protein is not an issue. In fact, protein deficiency is seldom seen without a calorie deficiency.  The real question we should all be asking is “Where do you get your fibre?

The diet of almost all North Americans is deficient in fibre. Why is fibre so important? Until relatively recently, it was thought fibre was for regulating bowel functions. Consuming lots of fibre rich foods made you feel full without added calories and made sure waste was efficiently expelled out our body. But recent research shows that fibre is important for so many more reasons, including boosting our immune system,  feeding the cells that line our intestinal walls, and feeding our good gut bacteria. As well, recent research shows that beans have a modulating effect on blood sugar. Watch this short 3 minute video on Beans and the Second-Meal Effect.

Much is made these days of probiotics – which supply a host of good bacteria to our gut. But what happens if we fail to feed those good bacteria? They starve and die. Of course, you could continue to ingest more probiotics, but a far better solution would be to feed your good bacteria and let them multiply on their own. What do those good bacteria eat – fibre.

Where do we get fibre? Animal products – flesh, milk, cheese, eggs, etc. – contain no fibre. However plants – whole grains, vegetables, fruits, nuts, seeds and legumes are great sources of fibre. Stay away from the refined/processed foods plant fragments like white flour and white rice – which have been processed to remove the fibre component.

Beans Beans – Navy, chickpeas, kidney, black eyed peas, chili, pinto and black

One exceptionally good source of fibre is beans.  Beans are undervalued in the modern North American diet. Often considered “peasant food”, beans are infrequently consumed. However, beans are superfoods, loaded with protein, iron, zinc, folate, potassium and fibre.

Being a long time plant based eater, I thought I consumed a lot of legumes – beans, chickpeas, lentils, dried yellow or green peas.  However, I was only consuming an average of five servings a week.  Since making use of Dr. Greger’s Daily Dozen recommendations, I have been striving to eat three servings per day. At first, this seemed like an impossible task. However, one serving of beans is only a half a cup. With a bit of planning, this is not as difficult as it seems. Most days I am able to get my three servings in. The secret is staying mindful of what you are eating. I keep a good stock of frozen cooked beans and lentils; and in addition to great main dish legume meals they can be added to pretty much anything you are cooking.  Add chickpeas or lentils to your rice stir fry, add beans to your soup, serve seasoned beans as a side to any plate or add hummus to a wrap. Think outside the box, many cultures eat legumes for breakfast and baked beans (recipe below) is becoming a breakfast favorite for me. I made a great Yellow Split Pea Dahl that I plan to use for a spicy start to my day. I will share that recipe with you soon.

One of the biggest reasons people give me for not eating more beans is gas. However, I am finding that the little ditty “Beans, Beans, the musical fruit. The more you eat the more you toot.” should actually be changed to “..the more you eat the less you toot!” The gas is caused by bacteria in our gut consuming undigested bean sugars, producing gas. The sugar is undigested because most of us lack the enzyme to digest it. But, our bodies are truly miraculous creations and incredibly efficient. If we don’t eat a particular food, it does not bother making the enzymes to digest it. However, when we start consuming the food regularly, the body will adapt and produce enzymes required to digest it. So if bean induced flatulence is an issue for you, have faith and stay the course. Eat small portions often (several times a day) and if necessary, use digestive enzymes (alpha-galactosidase).  Have confidence – this too shall pass. LOL Besides, intestinal gas is normal and healthy, even if it is occasionally embarrassing.

Below are some of my favorite bean recipes.  I will post a few more new ones in the upcoming weeks.

Baked Beans

Baked beans at the ready in Jars

This is an adaptation of a traditional homemade port and bean recipe from Diane Bachewich in the Sandy Lake Cookbook. I have included two versions – one quite similar to the original but veganized; and the other – a whole food plant based version using dates and tomato paste instead of sugar and ketchup. Either way this recipe is one of my favorites. Its great served with baked or scalloped potatoes and a large salad; as a bean side to any meal, or for breakfast along with whole grain toast or roasted potatoes.

This recipe makes about 12 cups  of baked beans, enough to feed a crowd. I like to pack it into 2 cup containers and freeze them. Then I can keep a container in the fridge all the time for a quick bean add on to any meal.

Version 1:

  • 3 cups dried small white beans
  • 1 tsp salt
  • 2 tbsp molasses
  • 2 tsp mustard
  • 1/4 cup brown sugar
  • 1/4 cup ketchup

Version 2:

  • 3 cups dried small white beans
  • 1/2 cup dates
  • 1 tbsp miso
  • 2 tbsp molasses
  • 2 tsp mustard
  • 1/4 cup tomato paste
  • 2 tbsp vinegar
  • 1 tbsp Worcestershire sauce
  • 1/4 cup tahini

Soak the beans in plenty of water overnight.  (for version 2, soak the dates in water as well.)

In the morning, drain the beans, add fresh water and boil for about 1 hour or until tender.  Drain the beans. (Version 2 – Do not drain the dates. Place soaked dates and soaking water in a blender and blend until pureed. Add remaining ingredients and blend until well combined)

Place the drained beans in a large oven safe pot or roaster. Add remaining ingredients and enough fresh water to cover the beans. Mix well and bake at 350F for about 1 hour. If the beans are still very runny, continue to bake until the right consistency is reached.  Taste and adjust seasonings to your liking.

More Recipes

13 Bean Soup Mix

Soups  are a great way to add beans, lentils or chickpeas to your diet. Check out this post on Soups for my favorite recipes.

 

 

 

 

 

Astrid licking the spatula with hummus

Hummus is another delicious way to add legumes to your diet. 1/4 cup of hummus is one serving of beans. Add hummus to a wrap or sandwich or try it as a topping on potatoes instead of butter and sour cream. The recipe for my all time favorite hummus is a sweet and spicy Sweet Potato Hummus can be found at this link. My grandkids love hummus and like to dip pretzels or veggies into it.

 

 

 

One Pan Mexican Quinoa

Main Bean Dishes – these are some of my favorite fast and easy one dish beany meals:

White Beans:

Small white beans, also called navy beans (so called because they were used aboard ships) are one of my favorite beans. They are versalite and great for bean dishes like baked beans but also for creamy sauces.  I often make cashew sauces using half cashews and half cooked white beans. Or substitute some of the cashews in a creamy oil free salad dressing with cooked white beans. Or try adding mashed white beans to mashed potatoes for a boost of nutrition including fibre. You won’t even know they are in their! Or try my Creamy White Bean Soup.

 

Crispy Quinoa Patties with Roasted Red Pepper Dipping Sauce

February 14, 2018

After visiting my grandkids last month, I’ve been thinking about healthy meals that are also toddler friendly. Quinoa is a perfect food for toddlers – a good source of good quality protein, delicious nutty flavor, and easily digested even if not chewed completely.  However, on its own, it can be a bit messy to manage by little hands.  These quinoa patties fit the bill perfectly. Delicious, nutritious and a finger food.  Perfect for adults too.

After serving Barbecued Beans with quinoa yesterday, I wondered what to do with the leftover quinoa. Then I remember this recipe from the Oh She Glows website. I used it for a cooking class back in September 2014, before this blog began.

You want your patties to be nice and firm, so they stick together well, so be sure to chop your veggies very fine – onions and kale – and grate the sweet potato with a small holed box grater. Chop your kale first thing, so it can stand about 40 minutes before cooking. (check out this video by Dr. Greger on sulfuraphane for an explanation) You can roast your red peppers for the dip while you let the kale sit.

The original recipe was already oil-free except for the oil packed sun-dried tomatoes. I substituted them with dried sun-dried tomatoes and pulverized them in the blender along with the rolled oats.  If using oil packed sun-dried tomatoes, drain and chop them fine.

The recipe calls for 3 tablespoons of flour, for binding. Since I cooked my quinoa yesterday, it was flaky and dry today and I did not need any of the flour to bind the patties. However, if your quinoa is on the moister side, you may need a tablespoon or two.

The recipe calls for fresh basil, which of course I don’t have in February. I used 1 tablespoon of dried (from my garden) and it provided a wonderful basil flavor. However, if you are not a fan of basil, you might want to reduce the basil by half.

For little dinner guests, I would suggest omitting the red pepper flakes. The recipe makes 12 –  1/4 cup patties.  For toddlers, make them half or even smaller for bite size portions. (watch the cooking time for smaller patties) If you want to use them for burgers, make them 1/2 cup size.

If you cook up 1 cup of quinoa, you should get enough cooked quinoa to make a double batch. These patties freeze wonderfully and the left overs are great for quick easy meals or snacks. As a bonus, the patties firm up even more after being frozen. If you are new to cooking quinoa, directions are below the recipe.

The patties are great with this simple roasted red pepper dip, but they are also good with ketchup. Served with a simple salad or raw veggie sticks for the little ones, this is a satisfying meal.

Crispy Quinoa Patties

• 1 1/2 cups cooked quinoa
• 2 tablespoons ground flax + 6 tablespoons water
• 1 cup destemmed and finely chopped kale
• 1/2 cup finely grated sweet potato
• 2 tablespoons finely diced onion
• 1 clove garlic, minced
• 1/4 cup fresh basil leaves, finely chopped
• 2 tablespoon runny tahini paste
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons red or white wine vinegar
• 1/2 cup rolled oats(use certified gluten-free if necessary)
• 1/4 cup sun-dried tomatoes (dried, not oil packed)
• 1/4 cup sunflower seeds
• 1/2 teaspoon fine grain sea salt, or to taste
• 3 tablespoons gluten-free all-purpose flour or regular flour (only if necessary)
• red pepper flakes, to taste

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Chop the kale into very small pieces and set aside for about 40 minutes.

Mix the ground flax and water in a large bowl and set aside for 5 minutes or so to thicken.

Add the quinoa, kale, sweet potato, onion, garlic, basil, tahini, oregano and vinegar to the flax mixture and stir well. Add red pepper flakes if using (I used 1 tablespoon) Put the rolled oats in a blender along with the sun-dried tomatoes and salt. Blend until oats are ground to a flour. Add the sunflower seeds and pulse a few times to chop them but not pulverize them. Add to the quinoa mixture and stir well. If the mixture is too moist, add the flour, one tablespoon at a time until the mixture is firmed up and holds together. Using a ¼ cup measuring cup, scoop out ¼ cup of mixture and shape mixture into patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm. Cool for 5 minutes on the sheet. Enjoy immediately or for firm patties, freeze and reheat in a skillet.

To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 1/2 cups water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Note that this makes almost 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe, so you will have leftover quinoa.

Roasted Red Pepper Dipping Sauce

I have never had much luck roasting peppers over an open flame as most sites demonstrate. Instead, I use an easier method I learned from an Italian friend, Sara. Place your whole red peppers in a covered baking pan and roast for about 45 minutes at 350F or until tender. Leave the lid on and let them cool until they are cool enough to remove stems and seeds. You can peel the skin off as well. Be sure to save the liquid from the pan and use it for soups or stock.

For this recipe, you could use jarred roasted red peppers but I roasted two large red peppers instead. After roasting, I removed the stem and seeds but did not peel. I threw the flesh and liquid into the blender along with the almonds, garlic, vinegar and salt.

I am not sure where I got this recipe from, but its delicious and super easy.

Roasted Red Pepper Dipping Sauce
• 1 ½ cups roasted red peppers, drained
• ½ cup whole almonds
• 1 clove garlic
• 2 tsp. red wine vinegar (more to taste)

Purée all ingredients in food processor until smooth.  Taste and add a pinch of salt and a bit more vinegar to taste.

 

Make Ahead Meals

February 1, 2018

In our busy lives, it is sometimes hard to make time everyday to cook meals from scratch. However, there are ways to optimize your cooking time so you are not spending all your free time in the kitchen. Some strategies to use are:

  1. When you cook a dish, make a double batch. That way you can eat one now and freeze one for later. Generally, it doesn’t take that much longer to double the batch. This works great for soups, stews, chilies, and many main dishes.
  2. Make a double or triple batches of salad dressings to have on hand.
  3. Make a big batch of your favorite stir fry sauce. They will generally keep in the fridge for over a week, or you can freeze the in serving size amounts. Frozen mixed veggies are a great time saver. Add brown rice or whole grain noodles for a quick meal. Top with chick peas, toasted cashews, tofu or sesame seeds for an extra nutritional boost.
  4. For fast and easy breakfasts, prepare overnight oats the night before. In the morning, add plant milk and extra toppings and go. Or make a triple batch and have enough for three days.
  5. Keep hummus on hand for sandwiches, wraps and baked potatoes. Hummus is easy to make and freezes well.
Baking with Jacob

In January, I spent three weeks with the grandkids, so I did quite a bit of food prep for the hubby back home before leaving. That way he could spend more time on my “Honey Do List” instead of cooking, LOL. In the week before leaving, I made extra of each dish I cooked, freezing one or two meals for later. I made several salad dressings, so throwing together a big Caesar, Spinach or Kale salad is a simple process. I also made a litre of Chinese 5 Spice stir fry sauce, to go with frozen veggies, rice or noodles. And for a treat, I made a batch of Sweet Potato Brownies which freeze really well. See below for the links and recipes.

SOUPS

Red Lentil Carrot and Coconut Soup

Soups are a regular go to lunch meal for us in the winter, and I often make up several different soups each week. Since a pot of soup is generally three meals for us, it is easy to eat one and freeze two. Served with whole grain bread, a hearty soup is a comforting winter lunch. In the week before I left, I made four soups – Red Lentil Carrot and Coconut Soup, South American Black Bean Soup, 13 Bean Soup, and Caribbean Pepper Pot Soup. The recipes can be found here. 

Hummus

Astrid licking the spatula with hummus

Hummus is another staple in our house. We use it instead of margarine or butter as a spread on bread or for topping a baked potato. Our favorite hummus is made with chickpeas (or while navy beans) and roasted sweet potato. I generally make a large batch and freeze it is smaller containers so we always have it on hand. This rich and creamy hummus, paired with a baked potato and green salad makes a delicious, easy to prepare and satisfying meal. It is also good as a pasta sauce.

The recipe for Sweet Potato Hummus can be found here. The recipe calls for cayenne pepper and is quite spicy. However, you can eliminate the cayenne all together for a delicious hummus for kids or those not fond of spices. This recipe, without the cayenne, is taste tested and approved by my granddaughter Astrid.

Stir Fry

Another great quick and easy meal is a stir fry. Make a big batch of your favorite sauce and keep it on hand in the fridge, or freeze it.  Frozen mixed vegetables are a real time saver.  All you need to do is make a pot of rice or noodles and sauté the frozen veggies in a bit of broth and add the sauce. Top with cashews or sesame seeds and your set.

Don’t forget that rice also freezes well. When you cook rice, make a big pot. You can keep enough for a week in the fridge and freeze the rest in one meal portions.

My favorite recipe for Chinese Brown Sauce can be found at this link, along the recipe for Chinese 5 Spice Sauce, a spicier version of the same sauce. These sauces will keep in the fridge for at least 1 week. However, you can make a big batch and freeze in 1 meal portions.

Chilli

A big pot of chilli makes a filling meal and is one of those dishes that tastes better the next day. While most chillis are meat based, they are also easy to make without any animal products. If you have a favorite recipe, make a plant based version using the same sauce and spice mixture. Add beans, lentils, veggies or mashed tofu to replace the meat. One of my favorite chilli recipe can be found here. Make up a big pot and freeze the leftovers for a later meal.

One Pot Meals

One Pan Mexican Quinoa

One pot meals are real time savers – in prep, cooking and cleanup. Chop up your veggies and throw them into a pot with the sauce, simmer and serve. Great when you need to get dinner on the table in a hurry.

Two of my favorite one pot meals are:

Rotini in a Coconut Sauce – I love this recipe because the pasta cooks in the sauce. No need to dirty another pot to cook pasta.

Mexican Quinoa – Quinoa is a quick cooking seed that packs a nutritional punch and has a pleasant nutty taste. This Mexican dish can be spiced up or down to suit everyone’s taste.

Salad Dressings 

Salads make great quick, easy and hearty meals. Keep a couple of your favorite oil free salad dressings on hand in the fridge at all times. A great meal is a simple as tossing some greens with additional veggies, nuts, seeds, dried fruit, grains or beans. A salad with a baked potato or slice of hearty whole grain bread is a great meal. Oil free dressings are flavorful, easy to make and offer plenty of nutrition without the heavy calorie count. The recipes for some of my favorite salad dressings can be found here.

Sweet Potato Brownies 

Sweet Potato Brownies

Its always nice to have a little something sweet in the freezer for capping off a meal. These brownies are just sweet enough to satisfy and nutritious enough to be served at any everyday meal. They are packed with sweet potato, dates, oats and almond flour. I find them perfect just as they are: however, if you wish, you can increase the maple syrup to make them a bit sweeter.

The recipe makes a large cookie sheet or about 30 brownie squares, so they last a while. Slice them up and freeze them. They are great straight out of the freezer. Find the recipe here.

 

Mexican Quinoa

January 15, 2018

One Pan Mexican Quinoa

I stumbled across this recipe on Facebook a while back and modified it to be whole food plant based. Its fast and easy to make and a hit with vegans and meat eaters alike. I like to make it using salsa for the sauce, but it can also be made with canned tomatoes or tomato sauce for a milder version. When cooking for kids or those not fond of spice, omit the jalapeño and use mild chilli powder.  Serve it with additional hot sauce or salsa at the table for those who love the heat.

Quinoa seeds have a natural coating of saponins on them which gives them a bitter taste. This is the plant’s natural defence mechanism to discourage birds from eating the seeds. The quinoa you purchase is often pre rinsed to remove the saponins, but I like to rinse mine before using just in case. You can rinse in a strainer under running water, but to conserve water I like to put the quinoa in a quart jar and cover with water. Let it sit for a few minutes. When you are ready to use, give the jar a good shake and drain the quinoa into a strainer.

One Pot Mexican Quinoa
• 1 onion, diced
• ½ jalapeño, chopped fine
• 1 pepper, diced (your choice, red, yellow orange or green)
• 1 carrot, diced fine
• 2 cloves garlic, minced
• 1 cup corn, fresh or frozen
• 1 can beans, drained and rinsed (your choice black, pinto, kidney or mixed beans)
• 1 cup tomatoes, tomato sauce or salsa
• ¾ cup quinoa, rinsed
• 1 tsp chilli powder (mild or hot)
• ½ tsp cumin
• ½ tsp salt
• 1 cup vegetable broth

Rinse quinoa well and set aside. In a large saucepan, sauté onion, jalapeño, pepper, carrot and garlic with a small amount of water or broth until onion is softened. Add corn, beans, tomato and spices. Add quinoa and broth and simmer for 20 minutes or until quinoa is cooked. Serve with diced avocado and tomatoes.

Chilli

January 15, 2018

Chilli is your classic comfort meal. Although it generally is meat based, it is also easy to make meatless. If you have a favorite recipe, omit the meat and add more beans and veggies. To add a bit more ‘meaty’ texture, try adding lentils, mashed tofu, or finely chopped carrots or mushrooms.

I don’t have one favorite chilli recipe, and like trying new ones. The latest one I made is great and definitely one I will make again. It is a modification of one from Bosh. I love their recipes; however, they tend to use a lot of oil. Luckily the oil is easy to cut and still have a great flavorful dish.

This chilli has a lot of ingredients but comes together quickly and does not require a long cooking time. It also freezes well, so is perfect for make ahead meals. The recipe has a nice kick to it, but it can be toned up or down by varying the amount of red chillies and chilli powder you use. I love the addition of the chocolate and cinnamon. The flavor is very subtle.

The recipe calls for mashed tofu, but you can eliminate if you are soy free. Sorry, no pictures as I forgot to take one when I made it.

Chili

  • 1 and a half Red Onions (Minced)
  • 3 Cloves Garlic (Minced)
  • 1 Red Chilli (Finely Chopped) (omit for less spicy version)
  • 1 Red Pepper (Finely Chopped)
  • 2 Celery Stalks (Finely Chopped)
  • 3 Cups Kale (Shredded)
  • 2 Cups Firm Tofu (Well Pressed)
  • 1 Tsp Salt (More to Taste)
  • 1 Tsp Black Pepper (More to Taste)
  • 2 Tsp Paprika
  • 2 Tsp Chilli Powder (More to Taste, choose hot or mild chilli)
  • 1.5 Tsp Cinnamon
  • 1.5 Tbsp Cumin
  • 2 Cups Tomato Sauce
  • 1.5 Cups Black Beans
  • 1.5 Cups Kidney Beans or red chilli beans
  • 2 Squares Dark Chocolate
  • 2 Cups Tomato Sauce
  • Cilantro
  • Lime juice

In a large pan sauté the onions, garlic, Cilantro stalks, chilli, red pepper and the celery stalks until onion is translucent. If necessary, add a tablespoon or two of water or veggie broth to prevent sticking.
Pour the Kale into the pan and stir it round until it’s well wilted.
Break the tofu into the pan, add the spices and seasoning and fold everything together so it’s well mixed.
Pour 2 cups of tomato sauce into the pan and fold it in so everything is well covered
Add the black beans, kidney beans and dark chocolate to the pan and fold everything together.
Add the rest of the tomato sauce and mix everything together.
Put a lid on the pan, reduce the heat to a very gentle simmer and let it bubble for 12 – 15 minutes to let the flavours blend together (only do this if you have a good non stick pan – if you don’t have a pan, gently stir the chilli for around 10 minutes)
Serve with brown rice or a baked potato and garnish with cilantro leaves and lime juice.

Check out the original recipe and video here    https://www.bosh.tv/recipes/total-chilli