Archive | Vegan

Olive Prune Tapenade

 
A quick look on Wikipedia led to this definition of tapenade. So for those of you who have not yet had the pleasure of having this delicious olive spread, you may find this discreption helpful.
 
Tapenade (pronounced tap-en-AAD) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provençal word for capers, tapenas (Occitan pronunciation: [taˈpenɔ]). It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.”
 
Meeting up with friends in Victoria lead us to one of my favorite little spots to eat, snack, drink and/or enjoy some live music. If you’re ever in Victoria, check out the Superior. Expect to be surprised because often the dishes come out quite different than what you would expect. For example, Risotto Gorgonzola comes out looking like sweet and sour chicken balls without the bright pinky red sauce, classic at Chinese restaurants. They’ve taken cold risotto, rolled it into a ball and fried it. One bite had me in heaven.  Warm cheesy risotto goodness with a light and crispy exterior.  
 

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By on September 30, 2010 in Appetizer, Blog, Dairy Free, Gluten Free, Low Carb, Main Ingredient, Snack, Vegan, Vegetarian

Grilled Chicken (or Tofu) with a Roasted Red Pepper Mint Harissa and Lentil Salad

This recipe is a staple in our household.  Some of you may find this recipe sounds familiar if you’re a fan of Bill’s Cookbooks, as I am. His mains always turn out and really inspire me to try different things. I’ve taken a few recipes and made some changes. My husband even enjoys making this one. Though it sounds like there are a lot of steps, it is in fact a super easy recipe to make. If you’re vegetarian then substitute the chicken for extra firm tofu. You’ll love the harissa so much you’ll wish you had doubled the recipe. I even use the left overs sauce as a sandwich spread pr as a dip for crackers and goat cheese. I’m sure you’ll find many creative ways to use it as well.

Use Du Puy lentils if you can find them. They keep their shape so much better than some of the other varieties and have a lovely texture. That and they cook in 20 minutes which is the length of my attention span. I love that I can have this recipe made in 30 minutes (if I remember to marinate the chicken in the morning or get the hubby to do it for me) and that it’s not pasta. As for the roasted peppers, this is the best time of the year to load up on them while they are in season and roast them in large batches and freeze them for fast, easy prep time in the winter. Not to mention it will save you some cash when the red peppers jump to five dollars a pound.

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By on September 5, 2010 in Blog, Dairy Free, Gluten Free, Lentil, Lunch, Main Course, Main Ingredient, Recipes, Vegan, Vegetarian

Quinoa Nectarine Salad with Cumin Dressing

 
 
 

This is a delightful summer salad. To be honest we eat this one all year round. In the winter substitute dried apricots for nectarines. Quinoa is by far one of my favourite grains. It is packed with nutrients and it is a complete protein which makes it a genius staple for vegans and vegetarians alike. The trick to quinoa is to rinse it well before cooking. This will make it less bitter. Add a little oil to a pot and add the quinoa. Stirring frequently, lightly toast the grains until you get a nutty aroma, approximately 5 minutes. Add 3 cups of water and cover. Allow to cook at a low simmer for 20 minutes or until the water has evaporated. Quinoa cooks very much like rice other than the toasting step and substitutes great for a starch at dinner.

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By on August 23, 2010 in Blog, Gluten Free, Lunch, Main Course, Main Ingredient, Quinoa, Recipes, Salad, Side Dish, Vegan, Vegetarian

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