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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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Sun-roasted carrot and chicken salad

BT Toronto | posted Wednesday, May 14th, 2014

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Created and inspired by professional chef Mark McEwan for Sun Life Financial – as part of the company’s commitment to help with the prevention and management of diabetes, this recipe demonstrates that healthy meals can be easy and full of flavour.

A combination of sweet and savoury, it’s a carrot and chicken recipe loaded with crunchy bites and topped with a kick of horseradish dressing. Packed with protein and heart-healthy veggies, this salad is sure to provide you with a boost of energy.

Sun-roasted carrot and chicken salad

Prep time: 20 minutes 

Total time: 30 minutes 

Portions: 4 servings

Ingredients:

Dressing 

  • 1 tbsp juice of lemon
  • 75 ml white balsamic vinegar
  • 150 ml olive oil
  • 1 tsp horseradish
  • 1 tsp grainy mustard
  • Pinch of salt 1/4 tsp pepper

Combine all ingredients and slowly stream into the oil while whisking.

Carrot Salad

  • 500 g carrots
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 250 ml avocado, sliced
  • 2 green onions
  • 12 sprigs coriander (cilantro)
  • 50 ml celery hearts

Chicken breast

  • 450 gr chicken breast
  • 2 tsp grainy mustard
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • Pepper to taste

Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.

Method:

  1. Toss carrots in olive oil and salt and roast at 375F until tender (should still have a “bite” to them).
  2. Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing.
  3. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts.
  4. Drizzle on additional dressing as garnish.

Courtesy Chef Mark McEwan, @Chef_MarkMcEwan

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Chard and pomegranate salad

BT Toronto | posted Thursday, Jan 9th, 2014

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This one comes from the ancient land of Persia and features the pomegranate, a fruit rich in healthy nutrients.

Chard and pomegranate salad

Makes 4 servings

Time:  5 minutes

Ingredients:

  • 4 cups (1 L) red and green chard, bite-size pieces
  • 1 large red bell pepper, cut into thin strips (optional; omit for Rheumatoid Arthritis)
  • 1/4 cup (60 mL) grated carrot
  • 1/4 cup (60 mL) fresh pomegranate seeds
  • 2 Tbsp (30 mL) pomegranate juice
  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1/4 tsp (1 mL) honey (optional; omit for Candida, Diabetes, Vegan Diet)
  • sea salt and pepper (for Heart Disease use sodium substitute)

Method:

  1. Place the three veggies in a large serving bowl in the order listed.
  2. Scatter the pomegranate seeds overtop.
  3. Mix together the pomegranate juice, olive oil, honey (if using), and sea salt and pepper to taste.
  4. Pour over the salad.

Courtesy Linda Woolven, author, The All New Vegetarian Passport 

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Click to buy on Amazon.ca.

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