Rogers Media uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. Rogers Media supports the Digital Advertising Alliance principles. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.
2mediumcauliflower, cut into small, bite-sized pieces
1/2 cuplime juice
3 tbspbrown sugar
1 tbspchili-garlic sauce
1/2 397-g pkgcoleslaw
1 cupfinely choppedcilantro
8small corntortillas
1avocado, thinly sliced
1/2 cupcrumbledfeta
Directions
POSITION racks in top and bottom thirds of oven. Preheat to 450F.
STIR olive oil with coriander, chili powder, cumin, onion powder, and 1⁄2 tsp salt in a large bowl. Arrange cauliflower on 2 baking sheets. Drizzle half of oil mixture over each sheet of cauliflower. Toss to coat very well. Spread pieces in a single layer (it’s okay if they touch). Roast in top and bottom thirds of oven, stirring halfway through and switching sheets, until edges are golden and crispy, about 25 min. Reserve 3 cups for Roasted Cauliflower Soup.
WHISK lime juice with brown sugar, chili-garlic sauce and remaining 1⁄4 tsp salt in a large bowl. Stir in coleslaw and cilantro. Refrigerate remaining coleslaw.
LAY tortillas on another baking sheet. Bake in top third of oven, until just toasted, 1 to 2 min. (You may need to do this in 2 batches.)
LAYER cauliflower, slaw, avocado and feta on tortillas. Drizzle with more slaw dressing, if desired.
1 package chicken breast fillets, halved lengthwise
1/2 tsp (2 mL) each chili powder, cumin, garlic powder and freshly ground black pepper
2 tbsp (30 mL) oil, divided
1/2 red onion, sliced
1/2 each green and red bell pepper, sliced
2 Dempster’s large tortillas, warmed
Method:
Season chicken with chili powder, cumin, garlic powder, pepper and half the oil.
Heat remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
Divide chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.
Turkey and apple wraps
Serves 2
Ingredients:
1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
1 tbsp (15 mL) Grainy Dijon mustard
1 tbsp (15 mL) Mayonnaise
1/4 tsp (1 mL) Freshly ground black pepper
2 tbsp (30 mL) Sliced green onion
2 Dempster’s® Ancient Grains Large Tortillas
1 Tart apple, sliced
1 cup (250 mL) Lightly packed arugula
Method:
Toss turkey, mustard, mayonnaise, pepper and green onion together.
Divide turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.
Margherita Tortilla Pizza
Serves 4
Ingredients:
4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
1 tbsp (15 mL) Olive oil
4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
2 cups (500 mL) Grated Mozzarella cheese
1-2 Thinly sliced Roma tomatoes
⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
¼ cup (60 mL) Fresh basil leaves, torn
Method:
Preheat oven to 425°F (220°C).
Arrange tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.
Spread each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.
Mexican tortilla lasagna
Serves 4
Ingredients:
1 lb (500 g) Ground beef
1 Onion, diced
2 Cloves garlic, minced
1 (15 oz) Can green enchilada sauce or green salsa
1 cup (250 mL) Salsa
1 (15 oz) Can corn, rinsed and drained
1 cup (250 mL) Canned black beans, rinsed and drained
2 Tomatoes, diced
2 tbsp (30 mL) Chopped fresh cilantro
1 tsp (5 mL) Cumin
1 tsp (5 mL) Lime juice
Dash of hot sauce
4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
4 cups (1 L) Shredded Tex Mex cheese
Method:
Preheat oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non‑stick cooking spray.
Heat a large skillet over medium‑high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 ‑12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3‑4 minutes.
Spoon a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
Bake in a preheated oven for 30‑40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.
Cajun shrimp soft tacos with lime crema
Serves 4 to 6
Ingredients:
1 lb (454 g) 21/25 count shrimp
2 tsp (10 mL) Cajun spice
1 tbsp (15 mL) Olive oil
1 cup (250 mL) Radishes, diced
½ Red onion, thinly sliced
½ Orange pepper, thinly sliced
6 Dempster’s® Original Small Tortillas
1 Tomato, diced
1 cup (250 mL) Guacamole
Lime crema:
½ cup (125 mL) Sour cream
2 tbsp (30 mL) Mayonnaise
1 tbsp (15 mL) Lime juice
Dash of hot sauce
1 tsp (5 mL) Cajun spice
Salt and pepper
Method:
Toss shrimp with cajun spice.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.
Place tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.
Assemble tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.
For the lime crema, together all of the ingredients and set aside until ready to use.
Vegan endive tacos, chickpea hummus, and sunseed pate
No-meat endive tacos
Ingredients:
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
Method:
Combine all ingredients in food processor and blend until the mixture reaches a texture similar to ground meat.
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!
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
Ingredients:
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
Method:
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
Method:
Add all ingredients to small bowled food processor of high powered blender. Puree until well incorporated and smooth. Serve with fresh crudité or crackers
Please confirm the information below before signing up.
{* #socialRegistrationForm *}
{* socialRegistration_firstName *}
{* socialRegistration_lastName *}
{* socialRegistration_emailAddress *}
{* socialRegistration_displayName *}
By clicking "Create Account", I confirm that I have read and understood each of the website terms of service and privacy policy and that I agree to be bound by them.
Please confirm the information below before signing up.
{* #registrationForm *}
{* traditionalRegistration_firstName *}
{* traditionalRegistration_lastName *}
{* traditionalRegistration_emailAddress *}
{* traditionalRegistration_displayName *}
{* traditionalRegistration_password *}
{* traditionalRegistration_passwordConfirm *}
By clicking "Create Account", I confirm that I have read and understood each of the website terms of service and privacy policy and that I agree to be bound by them.
{* backButton *}
{* createAccountButton *}
{* /registrationForm *}
Your Verification Email Has Been Sent
Check your email for a link to reset your password.
Create a new password
We've sent an email with instructions to create a new password. Your existing password has not been changed.
Create a new password
We didn't recognize that password reset code. Enter your email address to get a new one.
Almost Done!
Please confirm the information below before signing up.
{* #socialRegistrationForm *} {* socialRegistration_firstName *} {* socialRegistration_lastName *} {* socialRegistration_emailAddress *} {* socialRegistration_displayName *} By clicking "Create Account", I confirm that I have read and understood each of the website terms of service and privacy policy and that I agree to be bound by them.