This is a great recipe from the LCBO’s Food and Drink Autumn 2011 issue, I have made it many times and I am afraid that if I don’t put it up here, I may lose the magazine and the recipe.
So here it is…
3 lbs chopped plum tomatoes, about 12, (I use frozen sometimes, or just a bottle of pureed tomatoes)
2 red peppers chopped
1 eggplant (1lb) cut into 1cm cubes (I don’t peel, but the recipe says to)
1 large onion, coarsely chopped
salt and fresh pepper
6 cloves garlic, peeled
1 tbsp fresh oregano
2 tsp fresh thyme or 1/2tsp dried
1/2-1 tsp fresh rosemary
4 cups water
2 cups navy or white kidney beans cooked (I think chickpeas would also work here)
1/2 cup feta cheese to crumble on top (skip if going vegan)
1. preheat oven to 425F
2. combine chopped veggies, drizzle with olive oil and 1tsp salt and pepper toss, evenly divide out on parchment lined sheets and roast, switching halfway for about 45min
3. put roasted veggies and water in a pot with fresh herbs, boil and reduce to simmer for 10min
4. using immersion blender puree the soup till it reaches the consistency that you like, the recipe says to transfer 3cups to blend, and then add the rest back to leave it a bit chunky, I like it all pureed.
5. garnish bowls with feta if using!
This is a seriously addictive recipe. I have made it almost weekly, and pretty much eat it all myself. My favorite version was with no seeds just nuts, dates, and chocolate chips. This recipe is adapted from February 2012 issue of Canadian House and Home. And if you are wondering as I was, since I eat so many of these, that for 1/24 of the batch there are approximately 200 calories. Meaning if you cut this into 24 pieces each one is about 196 calories, following the posted recipe. If you change up the proportions of nuts/seeds, well then you are on your own. But I think this is a good place to start.
Chateau Lake Louise Granola Bars
3/4 c honey
3/4c canola or vegetable oil
2 tbsp fancy molasses
3 c rolled oats (not instant, I used quick or regular)
1/4c sunflower seeds
3/4c pumpkin seeds
2tbsp sesame seeds
1 c oat or wheat bran
1/4 c chopped cashews
1/4 c chopped pecans
3/4 c sliced almonds
1/2 c raisins or dried cherries or cranberries
1 tsp cinnamon
1/4c ground flax seeds*
*recipe calls for 1/4c of milk powder, and I didn’t have any on hand the first few times I made it, when I finally got some and made it, I did notice that the milk helps to bind it, it is crumbly without it, but I can sacrifice and have some crumbly squares and skip the milk, making it vegan (unless you count honey as not vegan).
Preheat oven to 350c.
Bring oil honey and molasses to boil, remove from heat and allow to cool slightly.
Mix rest if ingredients any proportions here will work.
Pour liquid over dry ingredients.
Press mixture into shallow rimmed baking sheet line with parchment.
Bake for 12min.
Once cool cut into squares and store in air tight container.
Substitution that I have used: dates, chocolate chips, dried cherries, dried cranberries, and any combination of nuts and seeds.
My veggie bin has been delivering a lot of red cabbage lately and I have found my new favorite recipe to eat up all this goodness. Super Slaw from Epicurious. It is amazing! There’s peanut butter, ginger, garlic and loads of cabbage. I have been eating it daily. I make the slaw, put it in a zip lock bag, and the dressing in a air tight container and it seems to last as long as the slaw does, about a week.
Here the recipe if you are not inclined to click on the link above…
Super Slaw – Epicurious
- 6 tablespoons rice vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic
This is the part that you can mix anyway you like, I used only red cabbage, sometimes green pepper, sometime red etc.
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 large red or yellow bell peppers, cut into matchstick-size strips
- 2 medium carrots, peeled, cut into matchstick-size strips
- 8 large green onions, cut into matchstick-size strips
- 1/2 cup chopped fresh cilantro
Store the dressing in one container and the salad in a bag. Add salad to bowl, add the desired amount of dressing toss and enjoy!
First posted meal plan of the new year. Well well well…
I am really on a vegetarian/vegan kick lately, and I’m finding many great blogs to inspire me. So there are some links in this post.
Lunch: Pancakes – it is shorve tuesday after all, here’s a link to my favorite recipes posted last year. We had the cinnamon oat ones, from the freezer.
Dinner: Pasta with Nona’s tomato sauce
Lunch: tuna or grilled cheese sandwiches
Dinner: Ezogelin Corbasi – Turkish red lentil soup. got to love a soup with a story, and well I am turkish! (thanks CookEatLiveVegetarian), with some crusty bread made in my trusty breadmaker.
Lunch: wraps with avocado and crudites, roasted veggies and collard greens as the wrap, well not for the kids, they can just have normal wraps.
Dinner: Martinique Sweet Potato Curry with Eggplant and Pineapple. I dont think I need to say anymore here. This recipe is from my new favorite blog, and it’s from a doctor in Toronto. how cool is that. I have made a few things from here and they are amazing! thanks Janet and TasteSpace.
Lunch: pita pizza
Dinner: Mango Black Bean and Quinoa Salad to go with something, not sure what yet, maybe this…empanadas with collard green and tofu. From Sweet potato soul.
Lunch: I need to do a really really long run (29-32k), and probably will only have jelly beans on the road till I get back. But I did read somewhere that I should have my meal prepared before I go out so that I will eat the right upon my return. Hmm will need to think about this.
Dinner: out with friends
Lunch: clean out the fridge day!
Dinner: roast chicken and veggies (carrots, ruttabaga, beets and potaotoes)
This was a great recipe. I adapted from the original in that I used 1lb of tofu and elbow pasta instead of egg noodles. I really liked it, and the kids were ok with it, they each ate different parts of it. The best part was that it really did only take one pot.
I will definitely make this again, and again and again!
Image from Canadian Living
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 cup sliced white mushrooms
- 1 lb extra firm tofu
- 1 can diced tomatoes, drained
- 1 cup red wine
- 4 cups vegetable stock
- 350 g elbow pasta
- 4 oz cream cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup each chopped fresh parsley
In a Dutch oven, heat oil over medium-high heat; cook onion and mushrooms, stirring occasionally, until softened, about 5 minutes.
Add tofu, crumble using hands; cook, breaking up with back of wooden spoon, about 1 minutes.
Stir in tomatoes and wine; cook until slightly reduced, about 5 minutes.
Stir in broth; bring to boil. Stir in pasta; cook, stirring occasionally, until pasta is al dente, about 8 minutes.
Stir in cream cheese until melted, about 1 minute. Stir in Parmesan cheese, basil and parsley