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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.



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Vegan endive tacos, chickpea hummus, and sunseed pate

BT Toronto | posted Tuesday, Aug 13th, 2013

Vegan endive tacos, chickpea hummus, and sunseed pate

No-meat endive tacos


  • 1 cup raw sunflower seeds
  • ½ cup + 1 tbsp raw almond butter
  • 4 sundried tomatoes, soaked and chopped
  • 3 tbsp fresh basil, shredded
  • 1 tbsp nutritional yeast
  • 1 clove of garlic
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp olive oil
  • Pinch cumin
  • sea salt to taste


  1. Combine all ingredients in food processor and blend until the mixture reaches a texture similar to ground meat.
  2. Scoop the mixture out by into heaping teaspoons and form each meatball.  Try not to over-roll them; we are going for “rustic” Italian here!
  3. This mix can be served as balls over raw zucchini pasta as seen here, but it can also be a great vegetarian stand-in for any recipe you’d use ground meat.  Try it as a taco or sandwich filling, a base for a raw chilli, or as a crunchy topping for salad or soup!  This protein-packed flavour blend pairs well with marinara sauce, cashew sour cream or pesto!

Sprouted chickpea hummus


  • 2 cup sprouted chickpeas (mine had tails about ¾ inch in length)
  • 2 tbsp tahini (sesame butter)
  • 1/3 cup extra virgin olive oil
  • 1 lrg clove garlic
  • 1 tbsp fresh lemon juice
  • ½ tsp sea salt
  • ½ tsp sweet paprika
  • 1 tbsp tamari or soy sauce


  • Add all ingredients to bowl of your food processor.  Process on low until well incorporated and smooth.  You will need to scrape down the sides of the bowl with a spatula from time to time.

Sunseed pate

  • 1 ½ cup raw sunflower seeds
  • ½ inch fresh ginger
  • 1 tbsp hemp hearts
  • 1 clove garlic
  • 3 dates
  • 2 tbsp nutritional yeast
  • ¼ tsp turmeric
  • 1 tsp onion powder
  • 1 tbsp yellow curry powder
  • 1 tsp cumin
  • 2 tbsp fresh basil, firmly packed
  • 1 ½ tbsp fresh lemon juice
  • Sea salt to taste


  1. Add all ingredients to small bowled food processor of high powered blender.  Puree until well incorporated and smooth.  Serve with fresh crudité or crackers

Courtesy Meg Pearson,

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