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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard

Preparation

  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times

 

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Baked Falafel Nuggets with Tomato-Cucumber Salad

Today's Parent | posted Tuesday, Apr 19th, 2016

FALAFEL

Prep: 20 minutes
Total time: 40 minutes

Makes: 4 servings

Ingredients

Falafel

  • 1 540-mL can chickpeas, drained and rinsed
  • 1/4 cup chopped parsley
  • 3 garlic cloves
  • 1 egg
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt, divided
  • 4 tsp olive oil
  • 1/4 cup plain bread crumbs
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 tbsp lemon juice

Salad

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 4 plum tomatoes, diced
  • 1 cucumber, diced
  • 1/2 cup chopped parsley (optional)

Directions

  1. Preheat oven to 400F. Line a large baking sheet with parchment.
  2. Whirl chickpeas with 1/4 cup parsley, garlic, egg, spices and 1/4 tsp salt in a food processor until finely chopped. With motor running, pour 4 tsp oil through the feed tube, scraping down side of bowl, if needed, until mixture starts to come together. Stir in bread crumbs. Scoop mixture and roll into 1-in. balls. Arrange 1 in. apart on prepared baking sheet. Gently press balls into 1/2-in.-thick nuggets.
  3. Bake in centre of oven, flipping halfway through, until firm, about 20 min.
  4. Stir tahini with water, 2 tbsp lemon juice and remaining 1/4 tsp salt in a bowl until smooth.
  5. Whisk 2 tbsp oil with 1 tbsp lemon juice and 1/4 tsp salt in a medium bowl until combined. Add tomatoes, cucumber and 1/2 cup parsley, tossing to coat.
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Rib steak with scalloped‎ potato & mint cucumber salad

Cityline | posted Tuesday, Mar 31st, 2015

Recipe_Mar30

Rib steak with scalloped‎ potato & mint cucumber salad

Prep time: 15 minutes
Cook time: 40 minutes
Total cost: $40
Serves: 4

Ingredients:

  • 1 24oz rib steak
  • 2 large Yukon gold potatoes
  • 2 shallots
  • 1 cup chicken stock
  • 1 cup 35% cream
  • 1/2 cup cheese curds
  • 6 baby cucumbers
  • 6 radishes
  • 1 handful fresh mint
  • 1 lime
  • Splash of olive oil
  • Salt and pepper
  • Splash of vegetable oil

Method:

Preheat oven to 425F. Thinly slice potatoes and shallots and add to a medium-sized stainless steel bowl. Toss in chicken stock, cream, and cheese curds and season with salt and pepper. Place in a 6-inch baking vessel so the mixture is 1-inch thick. Foil and bake for ‎30 minutes. Remove foil and remain baking for 10 minutes or until golden.

Season steak aggressively with salt and pepper. In medium hot pan, bring vegetable oil to soft smoke and sear steak for 4 minutes. Turn and place in oven for 4-8 minutes depending on thickness. Bring inner temperature to 120F and let rest for 10 minutes.

Carve against the grain in 1-inch pieces.

Slice cucumbers and radishes into coin size and thickness. Chop mint and toss in medium size bowl. Add lime zest and juice, olive oil and salt and pepper.

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Cucumber-potato salad

Chatelaine | posted Tuesday, Jun 17th, 2014

potatosalad-featured

This simple and yummy side dish is the perfect complement to any picnic or BBQ.

Cucumber-potato salad

Ingredients:

  • 750 g fingerling potatoes, sliced into 1/4-in. rounds
  • 3 mini cucumbers, sliced  into 1/4-in. rounds
  • 3/4 tsp salt, divided
  • 1/4 cup canola oil
  • 3 tbsp white-wine vinegar
  • 1/4 cup chopped parsley
  • 1 tbsp chopped dill

Method:

Boil potatoes in a large saucepan of water set over high just until fork-tender, 12 to 15 min. Drain and cover with cold water until cool, about 5 min.

Massage cucumbers with 1/4 tsp salt  until thoroughly mixed in a large bowl. Let stand until liquid begins to seep out, 10 min. Scoop cucumbers into a strainer and squeeze out excess liquid.

Whisk oil with vinegar and remaining  1/2 tsp salt in same bowl. Season with fresh pepper. Add parsley, dill, cucumbers and potatoes. Toss until well coated.

Prep 10 min | Total 40 min
Serves 6 | Per serving 177 calories, 2 g protein, 22 g carbs, 9 g fat, 2 g fibre, 228 mg sodium. Good source of vitamin B6.

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