The perfect weekend food – breakfast wraps. Full of veg, egg scramble and hashed browned ‘taters, these wraps start your day off right!
First, start the tater tots, or any hashed potatoes, baking. Make sure they’re crispy to give a satisfying crunch. Then sauteing mixed vegetables: zucchini, onions, tomatoes, peppers and carrots. Once they’re tender, set aside and keep warm. In the same pan, add beaten eggs and a hearty spice blend: sriracha, onion powder, smoky paprika, turmeric and salt. Some fresh spinach completes the dish, but any lettuce will do.
Peanut butter cookies with a twist. The childhood treat of a peanut butter and honey sandwich is translated into these tasty treats. Grinding the wheat gives a hearty, yet pleasing, whole grain flavour. Using coconut oil, instead of butter makes this treat enjoyable for those with dairy allergy/intolerance.
They’re a delight without embellishment, but the addition of peanut halves and fleur de sel just before baking creates a complex, salty-sweet taste sensation.
A light cake with fresh fruit is always a delight. This sponge is made with egg whites and coconut oil instead of the traditional whole eggs and butter. It bakes nicely and plates attractively with an apricot glaze.
The sky’s the limit, but fresh figs are irresistible. A light youghurt, instead of heavy cream, brightens the flavour.
Although it was a tasty composition, it lacked the desired sweetness. Next time it should be prepared with extra honey and vanilla in the youghurt and, perhaps a sprinkle of sugar on the figs.
Often the stri-fry premix seasonings contain gluten or wheat ingredients. Mixing the spices individually and using tamari (gluten free soy sauce), gluten can be eliminated from this delicious dish. Deep frying tofu and marinating it overnight allows it to have a pleasant texture and full taste (which is a rare trait for tofu).
Classic flavours compose the seasoning: sesame, soy, onion, garlic, turmeric, chili and ginger. Mixing Jasmine and black Forbidden rice yield a uniquely hued rice side-dish.
Roasted pumpkin soup, served with panfried pumpkin strips, morel mushrooms and a drizzle of olive oil.
First, wash, peel and slice the pumpkin and beet root. Add the pumpkin and beet to a baking dish with a chopped onion, a few bay leaves and a drizzle of olive oil. Cover with foil and roast at 350F until the everything is tender. Then, remove the bay leaves and puree the mix – adding water as necessary. Season with salt and simmer to allow the flavours to develop.
A delicious vegan and gluten-free side dish packed with protein and fibre, this hummus is made from a purée of garbanzos and green soybeans.
First, take equal portions of cooked and cooled chick peas and edamame. Caned or frozen are the easiest to make use of.
Add to a powerful blender and grind on low with water, olive oil, lemon juice, salt and seasonings (garlic, onion powder, etc) until well mixed. Then, ultra puree the mix until smooth. A similar result can be achieved with a food processor, but lower powered blenders (less than 1kw) will probably require adding more water to the mix.
Garnish with olive oil, a few whole beans and paprika. Serve with tortilla chips or fresh vegetables.
Sheperdless pie is the vegetarian version of the classic lamb dish. It takes a while to make from scratch, but it’s worth is.
Start with a mix of veg: sauteed peppers, mushrooms and onions; green beans, peas and carrots; tofu or soy crumbles.
Mix in a gravy. If you’re in a hurry, you can use premix.
Make a smooth mash. Again, if you’re in a hurry, you can use instant mash.
Fill the baking dish, leaving space for adding the mash. If you’re going for a rich dish, top it with gruyère. Since everything’s already cooked, simply place the pies in a cold oven and preheat to 350F. If the top isn’t brown, simply broil until the top is golden brown.
It works alright to spread the mash atop the dish, but I like to pipe the mash – it since it allows steam to escape without boiling the contents over the edge of the baking dish. It’s also perfectly delicious vegan!
So many of my favourite textures and flavours in one dish.
Start with base flavours: onions, sweet peppers, carrots and celery. Saute until lightly caramelized. Allow to cool.
Prepare the lettuce. Romaine works well: it’s crunchy and its shape holds the filling well.
Fill the lettuce leaves with the sauteed vegetables, tofu and fresh veg. Julienned fresh carrots, tomatoes, bean sprouts and Thai basil complete the flavour and texture palette. Served with a peanut dipping sauce:
Chopping the lettuce and mixing all the ingredients makes for a perfect spicy salad. Add cashews for extra protein.