Posts Tagged“healthy recipes”

Veggie Burgers

I find that the best way to ease a meat-loving man into trying a vegan/vegetarian meal is with veggie burgers. They aren’t too “weird” or foreign and are quite filling. My favourite veggie burger recipe so far is the one Kris Carr has in her Crazy Sexy Kitchen cookbook. I like to eat mine on toasted gluten-free buns with Vegenaise (vegan mayonnaise), dijon mustard, guacamole, lettuce and something crunchy like sprouts, red onion or sweet gherkins/pickles. Serve with these sweet potato wedges and grilled veggies you have yourself a full vegan BBQ-style meal. 2 sweet potatoes, peeled and cut into small 1-inch chunks…

Green tea tofu soba bowl

One of my favourite recipes from the Sprouted Kitchen cookbook is green tea poached salmon with soba noodles. I was quite naughty this week (drinking, fries, desert, fried chicken, the list goes on) and so Matt adapted this recipe for me, to make it vegan and gluten free, as I was craving a healthy meal tonight.  Reason 405,892 I can’t wait to marry this guy.  It’s a really well balanced dish with protein, carbs and veggies. Hope you A) try it and B) like it! 1 pack of firm tofu, cubed (tip: press the tofu to remove extra liquid. Place it in…

Chanterelle mushroom side

Local mushrooms are now available at the farmer’s market and one of the cutest, yummiest and healthiest sorts are Chanterelles. Chanterelles are relatively high in vitamin C, very high in potassium and among the richest sources of vitamin D known. I always forget that mushrooms are healthy for some reason…maybe it’s because they creep me out when I find them in the wild. But I love ‘em, especially fried with onions. Here’s how we made ours as a nice side dish for tonight’s dinner. 1 pack of chanterelle mushrooms 2 leeks Sea salt and pepper 1 tbsp of EVOO (or…

sweet potato wedges

Sweet potatoes are my go-to carb. They contain 400% of the daily requirement of vitamin A, which is good for the eyes and skin. They also have more vitamin C, fewer calories, more fibre and fewer carbs than white potatoes.  I still can’t wrap my head around these things – how can they be so good for you AND so delicious?! It feels like I’m cheating the system every time I eat them; one of my favourite ways of which, are these sweet potato wedges. 2 sweet potatoes 1 1/2 tsp chili powder 2 tsp rosemary 1/2 tsp cumin 1…

Portobello mushroom melt

This is the easy yet fancy sort of breakfast that you make when you just start sleeping over at your lover’s house. The kind where you wake up before him, quietly pad to the bathroom to remove the mascara residue from under your eyes, brush your teeth and fix your hair (the old “I woke up like this” routine). Then you make this breakfast with some French pressed coffee and fresh juice, and you’ll have made your impression. POTATO HASH – 2 sweet or russet potatoes – 1 red bell pepper – 1/2 yellow onion – 2 tablespoons olive oil…

Vegetable paella

As a flexitarian or pragmatic vegan I eat some meat and fish, mostly on the weekends, but have adopted a predominantly plant-based diet. I chose to cut down on my animal intake for health and environmental reasons and I think it’s one of the best decisions I ever made. That said, seafood is something I tend to miss the most on its own or in dishes. So when I came across this Paella recipe in Plenty, which traditionally uses chicken or seafood, I had to try it. The result? Muy delicioso! – 3 tbsp olive oil – 1/2 Spanish onion, finely chopped…

Roasted cauliflower side dish

This is a recipe inspired by a tapas dish served at one of my favourite wine bars in Montreal, Le Vin Papillon. The Vin Papillon is owned by the celebrated chefs behind Joe Beef and Liverpool house, the talented Dave McMillan and Fédéric Morin. At the Vin Papillon they cook this dish with butter and chicken skin (it’s sooo good), so here’s my vegan take on it. – 1 head of cauliflower – 2 leeks – 2 cloves of garlic, minced – 1/2 of pitted kalamata olives, roughly chopped – 1 tablespoon of capers, minced – 5 sun dried tomatoes,…

Moroccan stuffed squash

Enough about Bali, let’s go to Morocco! This flavourfully fresh dish has been adapted from a recipe found in The Sprouted Kitchen cookbook. It can be served as a side if you’re making dinner for a group but is also a hearty enough to eat alone as a meal. What’s more, it’s completely vegan but add a little feta cheese and merguez sausage and voilà – an incredible dish that will please everyone. Yalla, let’s do it: – 1 medium acorn squash (2 if preparing a meal for a group) – 3 tablespoons of coconut oil – Sea salt and freshly ground…

Tofu scramble

Brunch is my favourite meal of the week and I was relieved to find vegan and gluten-free recipes in my cookbooks and online. This tofu scramble recipe also makes a tasty protein addition to salads. – 2 ounces firm tofu, crumbled (1 to 1.5 packages) – 2 tablespoons of EVOO – 1 cup finely diced white onion – 1/2 bunch of asparagus cut 2 inches in length (no ends) – 1/4 cup sun-dried tomatoes packed in oil, diced – 3 tablepoons nutritional yeast – 2 tablespoons wheat-free tamari – Pinch of sea salt – 1/4 tablespoon turmeric – Ground pepper…

rustic tomato sauce

This is one of my all-time favourite dishes that Matt makes. You can eat this roasted vegetable “sauce” with pasta, but in our home we prefer to have it with spaghetti squash, making it an entirely veggie  meal. Sauce – 1 medium eggplant – chopped in small cubes – 1 large or two small zucchinis – diced – 2 pints (or more) or grape tomatoes – halved. Alternatively you can use the Italian tomatoes and dice them, but no canned tomatoes! – 3 cloves of minced garlic – Approx. 1 cup / a full jar of kalamata olives – pitted…