Tag Archives: vegetarian

8 Vegan Restaurants in Canada You Have to Try

Eating vegan in Canada used to be a bit of a challenge but cruelty-free cuisine has become widespread in recent years and continues to thrive. Here are eight veggie-centric restaurants across Canada that are sure to satisfying any palate.

Boon Burger

Boon Burger

be love (Victoria, BC)

Start off your meal with a spread of house-made nut and seed cheeses and then try some fun takes on classic dishes, like the pastrami-spiced portobello ‘reuben’ sandwich. They also offer a weekend brunch (Victoria is big on brunch!) Vegan or not, the cardamom pear pancakes with maple ginger syrup and vanilla cashew ‘cream cheese’ will give your taste buds a shake.

Boon Burger (Winnipeg, MB and Barrie, ON)

It would be a shame to spend a chunk of time in Winnipeg (where Boon Burger’s original location is) and not pop in for one of their big, juicy vegan burgers. Whether you’re having the jalapeño ‘cheddar’ burger with pickled jalapeños and house burger sauce or the spicy boon buffalo burger, don’t forget to end your meal with their homemade coconut soft serve. Winter be damned!

Boon Burger: Vegan Poutine

Boon Burger: Vegan Poutine

Chau Veggiexpress (Vancouver, BC) 

Fresh and aromatic, the myriad of dishes offered at this vibrant Vietnamese joint are just as much of a treat for your eyes as they are for your mouth. Try their spin on pho (“candlelit lantern”), and since no Vietnamese dinner is complete without spring rolls, order the “non la rolls” filled with kale, shallots and tofu with a lemon vegan ‘fish sauce’.

ChuChai (Montreal, QC) 

Many of my friends that have eaten at ChuChai have left with a, ‘I can’t believe there was no meat in those dishes’ reaction. Using products like seitan (a glutenous meat substitute that can be seasoned, shaped and formed in a variety of ways), this Thai restaurant is able to create plates of food similar to many classics. From panang beef to salt and pepper squid, these vegan takes have all of the robust flavours of the original dishes, but none of the meat. Fooling your taste buds has never been so rewarding.

The Coup (Calgary, AB) 

It comes as no surprise that there aren’t many options for vegan dining in the land of beef, but The Coup, 11 years in business and counting, does a stand-up job. Aside from an exquisite interior, the restaurant offers creative food (the menu is about 75 percent vegan) and drink, including refreshing cocktails made from house-made juices and dishes like tandoori cauliflower wings with chimichurri.

The Hogtown Vegan: Philly Cheesesteak

The Hogtown Vegan: Philly Cheesesteak

enVie: A Vegan Kitchen (Halifax, NS) 

This popular vegan eatery on the east coast offers a little bit of everything, from lunch and dinner to weekend brunch. They also have a full-service grab-and-go area where you can buy an array of cold-pressed juices, salads and more. Their poutine with house-made ‘cheese curds’ will make anyone’s tummy happy, whether you’re a carnivore, herbivore or somewhere in between.

The Hogtown Vegan (Toronto, ON) 

While the name and branding (a gigantic pig as the logo) can be a little puzzling, everything you eat at this Toronto hotspot is completely meat-free. That being said, Hogtown is all about taking those classic, greasy-good pub dishes like nachos, wings and mac ‘n’ cheese, and making them deliciously vegan.

The Hogtown Vegan: Unchicken and Waffles

The Hogtown Vegan: Unchicken and Waffles

Kupfert & Kim (Toronto, ON) 

This small chain of fast-casual vegan restaurants is not only meat and dairy-free, but wheat-free too. Don’t worry, that certainly doesn’t mean the food is flavour-free. Swing by for a quick lunch and try one of the rice or quinoa bowls, or the congee made with brown rice, organic bok choy, house-made kimchi and loads of other veggies. There’s kombucha on tap here too!

Kupfert and Kim

Kupfert & Kim

Hearty Vegetarian Chili with Butternut Squash

There’s nothing more soul-warming than a big bowl of chili. A unique and tasty alternative to your typical chili, this vegetarian green chili is made with tangy canned tomatillos, poblano chiles and jalapeños for some added heat.

Prep Time: 15 minutes
Cook Time: 1 hour, 20 minutes
Serves: 4 to 6

Vegetarian-Chili-with-Butternut-Squash-017

Ingredients:
2 Tbsp olive oil
1 large onion, chopped
1 poblano chile pepper, seeded and chopped
1 carrot, chopped
1 rib celery, chopped
1 jalapeño, seeded and diced
4 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
2 cans whole tomatillos, drained and roughly chopped
2 cups vegetable broth
1 Tbsp Worcestershire sauce
1 medium butternut squash, peeled and chopped
8 ounces Yukon gold potatoes, peeled and chopped
1 can white beans, drained and rinsed
1 can pinto beans, drained and rinsed
1/2 cup frozen corn, thawed
1/4 cup chopped fresh cilantro
3 Tbsp lime juice
Shredded aged Cheddar
Sour cream
Finely chopped radishes
Lime wedges
Tortilla chips

Directions:
1. Heat oil in a Dutch oven or large saucepan set over medium heat. 2. Add onions, poblano, carrot, celery, jalapeño, garlic, chili powder, paprika, cumin, oregano, salt and pepper. Cook, stirring, for 7 to 10 minutes or until vegetables soften.
3. Add tomatillos, broth and Worcestershire sauce, and bring to a boil. Add butternut squash, potatoes, white beans and pinto beans. Simmer, stirring occasionally, for 1 hour or until vegetables are tender and chili thickens slightly.
4. Stir in corn, cilantro and lime juice. Cook for 1 to 2 minutes or until heated through. Serve with Cheddar cheese, sour cream, radishes, lime wedges and tortilla chips.

Notes:
– For those who like their chili to pack a punch, replace chili powder with chipotle chili powder.

Palak Paneer: An Indian Favourite

By Suganya Hariharan

One of my most craved, all-time favourite Indian dishes, palak paneer is a scrumptious curry made of rich cottage cheese cubes simmered in creamy spinach sauce—“palak” meaning spinach and “paneer” is the Indian cottage cheese. This dish is famously served alongside fragrant rice and garlic naan in India.

To make it your own, replace the spinach with kale or create a blend of your favourite leafy greens. Spinach already goes well with garlic and cheese, and when it becomes a curry mixed with fragrant spices it becomes infinitely more delicious.

This dish takes only 30 minutes to prepare at home. To make it purely vegan, replace paneer with firm tofu, avoid cream and use oil instead of butter. It tastes great with basmati rice and warm naan.

Palak Paneer: Spinach with Indian Cheese, Courtesy of Suganya Hariharan, relishthebite.com, Montreal

Take your leafy greens to new heights with this traditional Indian spinach and cheese curry dish.

PalakPaneer_888embed

Prep time: 5 minutes
Cook time: 25 minutes
Yield: 3 cups

Ingredients
2 tbsp (30 mL) ghee, unsalted butter or oil, divided
1 small stick cinnamon
3 cardamom pods
1 small dried bay leaf
1 tsp (5 mL) cumin seeds (jeera)
1 medium onion, finely chopped
5 fresh green chillies, diced
5 cloves garlic, minced
1-inch piece ginger, minced
1 medium tomato, finely chopped
1 tsp (5 mL) chilli powder
½ tsp (2 mL) salt
¼ tsp (1 mL) turmeric powder
8 oz (250 g) fresh spinach (or other leafy greens), washed
1 tbsp (15 mL) chopped fresh cilantro
1 tbsp (15 mL) kasuri methi leaves, crushed
½ tsp (2 mL) garam masala powder
½ tsp (2 mL) chilli powder
3 tbsp (45 mL) cream
8 oz (250 g) paneer

Garnish
1 tsp (5 mL) fresh cilantro
1 tsp (5 mL) cream
Pinch garam masala

Directions
1. Heat 1 tbsp oil in a large skillet over medium heat. Add cinnamon, cardamom, bay leaf and cumin seeds and sauté briefly, until slightly golden in colour. Add onion, chillies, garlic and ginger; sauté until soft.
2. Add the tomatoes, chilli powder, salt and turmeric powder to skillet; sauté 5 to 7 minutes, or until well mixed and soft. Add spinach and cilantro and sauté for 3 to 5 minutes, or until wilted.
3. Remove bay leaf. Transfer the spinach mixture to a blender and pulse it few times until smooth but not puréed, being careful of hot splashes.
4. Return spinach mixture to skillet; add remaining 1 tbsp (15 mL) oil, crushed kasuri methi leaves, garam masala and chilli powder and cook over medium heat. Stir in cream, adding water, if mixture seems too thick.
5. Add paneer to skillet and simmer, covered, for 5 to 6 minutes or until the paneer has absorbed the curry flavours.
6. Remove from heat. Garnish with coriander leaves, cream and garam masala.

Tip: For extra flavour, try frying paneer lightly in butter before adding to the curry.

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Relish the Bite
My name is Suganya Hariharan, author of Relish the Bite. I do the cooking, writing and photography for the blog. Visit my site for all kinds of recipes but mainly tasty, spicy, flavourful Indian recipes. Never be afraid to try new flavours in your cooking!

A Colourful and Crispy Tofu Dish

By Suganya Hariharan

When I was young, I spent most of my time with my family in the kitchen, and I don’t regret it. I used to sit on the kitchen counter and taste my parents’ cooking. I had no idea what tofu was until I was in tenth grade, when my dad bought it from the market in Singapore. At first, I was a little hesitant to have it for dinner. I stood near the kitchen with my mom as she cooked the scrambled tofu with chopped onions and chilies. We had it with some hot rotis (Indian bread) and it tasted scrumptious! My dad started buying tofu regularly after that, making me different kinds of dishes with tofu – this recipe is one version of that dish. Using garlic with the skin on gives this dish a different flavour.

Serve this recipe as an appetizer with toothpicks, or alongside rice noodles or plain sticky rice. You can also use it as a sandwich filling for a quick, healthy breakfast.

Spicy Garlic Soy Tofu, Courtesy of Suganya Hariharan, relishthebite.com, Montreal

This vegan dish doubles as a crowd-pleasing weeknight dinner or a quick and easy appetizer when unexpected guests arrive.
Spicy-garlic-tofu_888embed

Prep time: 4 mins
Cook time: 6 mins
Yield: 2 cups (500 mL)

Ingredients
8-10 dry red chilies
1 2-inch (5 cm) piece ginger
1 tbsp (15 mL) white sesame seeds
1 tsp (5 mL) salt
7-8 cloves garlic, skin on
2 tbsp (30 mL) sesame oil
2 tsp (10 mL) soy sauce
1 tsp (5 mL) pepper powder
1 lb (450 g) extra-firm tofu, in bite-sized cubes
green onions, chopped

Directions
1. Place the chilies, ginger, sesame seeds, salt and garlic in blender and pulse 3 or 4 times, or until coarse paste forms.
2. Heat oil in frying pan over medium-low heat; add spice paste. Fry for 30 seconds. Add soy sauce, pepper powder and tofu cubes.
3. Toss well to coat, cooking for about 2 minutes or until tofu turns slightly golden and crispy.
4. Garnish with chopped green onions.

Jump over here to print, save or share this recipe.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

RelishTheBite
My name is Suganya Hariharan, author of RelishTheBite. My “factual job” is writing SQL queries for my quality control analyst position. In the cooking department: I do the cooking, writing and photography for the blog. I believe in the taste of happiness and my blog is a place to find the recipe for your favourite food. Never be afraid to try new flavours in your cooking!

Vegan Roasted Cauliflower and Caper Salad

By Janet Malowany

Paradoxically, when I began to eat a vegan diet, restricted to non-animal food products, I found myself with more food options. I wanted to try so many new foods. Instead of recreating meat-centric dishes, I explored naturally vegetarian ones from around the globe. Living in Canada, with its multicultural population, meant I had easy access to international ingredients and that is how this salad was born.

If you think you don’t like cauliflower, I urge you to try it simply roasted with salt and pepper. I could easily eat a whole head of cauliflower this way. Fried capers were revolutionary in my kitchen. Perhaps most reminiscent of crusty bacon bits, brined capers explode into crusty flowers at the touch of hot oil. They contrast nicely with pickled currants. Together, they round out this autumn salad of roasted cauliflower, creamy avocado and your favourite leafy greens.

Roasted Cauliflower Salad with Fried Capers and Pickled Currants, Courtesy of Janet Malowany, tastespace.wordpress.com, Toronto 
An unusual ingredient, fried capers will bring an explosion of flavour to your mouth!

Roasted Cauliflower Salad

Prep time: 20 minutes
Cook time: 45 minutes
Yields: 4 servings

Ingredients
1 large head of cauliflower, cut into large florets
2 tbsp (30 mL) olive oil (or other cooking oil)
salt to taste
pepper to taste
1/3 cup (75 mL) sliced almonds, toasted
1 tbsp (15 mL) white wine vinegar
3 tbsp (45 mL) dried currants
2 tbsp (30 mL) capers, soaked in water for 10 minutes, rinsed and drained
Coconut oil
8 cups (2 L) mixed greens
2 avocados, pitted, peeled and sliced

Directions
1. Preheat oven to 400ºF (200ºC).
2. In large bowl, toss cauliflower florets with oil and sprinkle with salt and pepper. Spread on 2 parchment paper–lined baking sheets and roast for 40 minutes, stirring half-way through, until tender.
3. Meanwhile, in small skillet over medium heat, toast almonds, being careful not to burn. Remove from pan and set aside.
4. In small bowl, pour white wine vinegar over currants. Set aside.
5. Using paper towel, dry capers thoroughly.
6. In small skillet over high heat, melt enough coconut oil to coat bottom of pan. Carefully add capers to skillet, taking care not to be spattered with hot oil. Fry capers, stirring occasionally, until lightly browned, about 1 minute. Remove capers to paper towel–lined plate.
7. To serve, top mixed greens with roasted cauliflower, toasted almonds, currants, capers and sliced avocados.

Click here to print, save or share this Roasted Cauliflower Salad recipe.

TheTasteSpace
My name is Janet Malowany; I’m a doctor by day and amateur chef by night. I love creating healthy, delicious foods. In March 2011, I adopted a whole-food vegan diet without refined sugars or flours, and I haven’t looked back. The Taste Space is where I share my favourite recipes.

Grown-Up Summer Corn Salad

By Denise Bustard

Eating corn on the cob is always at the top of my summer bucket list, along with fresh berries, cherries and s’mores. There is just something about corn on the cob that represents all things summer to me. For one thing, it is the ultimate easy summer food. And I’m sure that everyone remembers eating it as a kid on a hot, sticky summer night, pretending to be a typewriter…chomp, chomp, chomp, ding! (I’m not alone here, am I?)

As a grown up, I look for new ways to enjoy my summer corn, and this salad is my new favourite way! It is healthy, packed with summer produce (hello, blueberries and fresh mint) and other delicious goodies (goat cheese and sliced almonds). The barley gives it some staying power, the almonds some crunch, the blueberries and corn a hint of sweetness, and goat cheese lends creaminess to it all. Best of all, it is easy to make this salad ahead of time, and it’s a perfect picnic lunch or barbecue side.

Grilled Corn and Barley Salad with Goat Cheese and Blueberries
, Courtesy of Denise Bustard, sweetpeasandsaffron.com, Calgary, AB

A fresh and summery salad that’s perfect for a barbecue.

Corn-and-Barley-Salad-with-Blueberries-and-Goat-Cheese_888embed

Prep time: 20 minutes
Cook time: 60 minutes
Yields: 6 servings

Ingredients
Vinaigrette:
1/4 cup (50 mL)white wine vinegar
1/4 cup (50 mL) olive oil
2 tbsp (30 mL) honey
1/2 tsp (2 mL) Dijon mustard
salt and pepper, to taste

Salad:
1 cup (250 mL) pearl barley (uncooked)
2 cobs corn, husks removed
1 cup (250 mL) blueberries
1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) red onions, sliced
1/4 cup (50 mL) chopped parsley
1 pkg (4 oz/115 g) soft goat cheese, crumbled

Directions
Vinaigrette:
1. In bowl, whisk together vinegar, oil, honey, mustard, salt and pepper. Set aside.

Salad:
1. Cook barley according to package directions. Allow to cool completely.
2. Meanwhile, heat barbecue to medium-high heat. Spray grill rack lightly with cooking spray. Grill corn, turning every 5 minutes, for 25 minutes. Cool, then cut kernels from cobs.
3. In large bowl, combine barley, corn, blueberries, almonds, red onion, parsley and goat cheese.
4. Pour reserved vinaigrette over salad ingredients and toss gently to combine.

Click here to print, save or share this Grilled Corn and Barley Salad recipe.

Sweet Peas & Saffron
Sweet Peas & Saffron is a food blog run by busy mom and grad student Denise. Here you’ll find a variety of fast and healthy dinners that are perfect for busy families who struggle with the 5 p.m. “what’s for dinner?” dilemma.

A Healthy Cantaloupe Salad

By Janet Malowany

Cantaloupe may seem like an odd ingredient to use in a salad, but the sweet fruit plays a lead role in this delightful, unassuming recipe.

Bulgur—steamed wheatberries that need little additional cooking—is another underused ingredient featured in this salad. It has a nutty flavour and chewy texture that melds beautifully with chunks of sweet cantaloupe. For a Middle Eastern-inspired twist, I infuse the bulgur base with a vibrant citrus dressing, fresh mint and parsley. Crunchy hazelnuts round out the flavours and textures.

Pick a small cantaloupe that is firm and fragrant, but not overripe. That way, the flesh you use in the salad will keep its shape better and not overwhelm the other ingredients.

Bulgur and Cantaloupe Salad with Hazelnuts and Mint, Courtesy of Janet Malowany, tastespace.wordpress.com, Toronto, ON

Healthy and vibrant, you’ll love this sweet-and-savoury cantaloupe salad.
bulgur-and-cantelope-salad-with-hazelnust-and-mint_888embed-

Prep time: 10 minutes
Cook time: 20 minutes
Yields: 6-8, as a side

Ingredients
Juice of two large oranges (about 3/4 cup/175 mL)
Juice of half a lemon (2 tbsp/30 mL)
2 tbsp (30 mL) water
1 cup (250 mL) medium-grain bulgur
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) salt, or to taste
fresh-ground pepper to taste
4 green onions, white and green parts, thinly sliced
1/2 cup (125 mL) chopped mint
1/4 cup (50 mL) chopped flat-leaf parsley
1 cantaloupe, cubed (4 cups/1 L)
1/4 cup chopped toasted hazelnuts

Directions
1. Combine orange juice, lemon juice and water in medium saucepan over medium-high heat. Bring to a boil. Add bulgur and stir. Turn off heat, cover pan and let sit for 20 minutes or until liquid has been absorbed.
2. Meanwhile, in large bowl, whisk together oil, vinegar, salt and pepper. Stir in green onions, mint and parsley. Add cooked bulgur and stir well. Stir in cantaloupe.
3. Just before serving, sprinkle with hazelnuts. Serve chilled or at room temperature.

Jump over here to print, save or share this Bulgur and Cantaloupe Salad recipe.

The Taste Space
I’m a doctor by day, amateur chef by night. I enjoy creating and sharing healthy, delicious recipes. Five years ago, I adopted a whole-food vegan diet without refined sugars or flours, and I haven’t looked back. The Taste Space focuses on healthy, whole-food vegan meals.

Easy Lentil and Vegetable Curry

Curries are a meatless-Monday staple. They’re quick to make and filling, plus it’s a great way to use up all those vegetables lying around your fridge — we like to call it the “clean out the fridge” curry! It doesn’t sound too glamorous, but it’s definitely delicious. There really are no rules when it comes to what you can add to the pot, all we suggest is starting with some fragrant spices.

Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4-6

888_lentil-curry

Ingredients:
2 cups brown & wild rice mix (or basmati rice)
3 ½ cups water
1 Tbsp vegan butter
3 Tbsp coconut oil
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp turmeric
1 tsp chili flakes
1 tsp garam masala
3 garlic cloves, minced
1 tsp fresh ginger
½ cup onion, finely chopped
6 cups chopped veggies of your choice (red pepper, carrot, cabbage, broccoli, etc.)
1 cup dried red lentils
2 cups vegetable stock
1 can full fat coconut milk
1 cup frozen shelled edamame or peas
2 Tbsp lime juice
1 tsp sea salt
1 tsp ground pepper

Garnish (optional):
Coconut yogurt
Chives, finely chopped

Directions:
1. In a pot bring rice, water, and vegan butter to a boil. Lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
2. Meanwhile in a large, deep pan heated to medium, add 2 Tbsp of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant.
3. Lower the heat so the spices don’t burn and add minced garlic, ginger and onions, and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.
4. Add another Tbsp of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour.
5. Add lentils and stir frequently for another 5-6 minutes, allowing the lentils to toast up and absorb some moisture.
6. Bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low and cover with a lid for 10 minutes.
7. Add coconut milk, lime juice, sea salt, ground pepper and any frozen vegetables you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes.
8. Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives.

See more from hot for food on their YouTube channel.

Crispy Tofu with Sweet and Sour Sauce

This Meatless Monday we’re keeping things easy with this recipe for lightly crisped tofu doused in traditional tangy sweet and sour sauce! It’s perfect served over rice or with sautéed chinese broccoli or bok choy.

crispy-tofu-sweet-and-sour-sauce-recipe.jpg

Sweet and Sour Tofu Recipe

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

Sweet and Sour Sauce:
2 teaspoons cornstarch mixed with 2 teaspoons water
2 teaspoons vegetable oil
2 garlic cloves, minced
½ teaspoon fresh grated ginger
¼ teaspoon chili pepper flakes
1/3 cup unseasoned rice vinegar
½ cup water
½ cup agave nectar
2 tablespoons tomato paste
2 tablespoons low-sodium soy sauce
¼ teaspoon sea salt

Tofu and Batter:
1 brick of medium firm tofu (or firm tofu)
3 cups vegetable oil for frying
1 cup brown rice flour
1 tablespoon cornstarch
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon ground pepper
1 cup cold soda water

Directions:

1. Drain the brick of tofu from the packaging water and cut into bite size cubes. Allow the cubes to sit on a clean tea towel or paper towel to get rid of excess water while you prepare the sauce.
2. To make the sauce mix cornstarch and water in a small bowl and set aside.
3. In a small saucepan heat 2 teaspoons of vegetable oil over medium-low heat. Add minced garlic, ginger, and chili pepper flakes. Stir for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic or ginger.
4. Add in remaining sauce ingredients and whisk together over medium heat until just bubbling. Then whisk in the cornstarch and water mixture. Whisk frequently for 10 to 12 minutes until slightly thickened and reduced. Remove from the heat and set aside while you prepare the crispy tofu.
5. Heat 3 cups of vegetable oil in a medium sized pot to 375°F.
6. Prepare the batter by combining rice flour, cornstarch, sea salt, garlic powder, and ground pepper together in a mixing bowl. Do not add the cold soda water until your frying oil is ready.
7. When you’re ready to fry, stir in soda water to the flour mixture and combine well.
8. Using your hands coat 3 to 4 cubes of tofu and drop each one in the frying oil delicately. Fry for 2 to 2 ½ minutes. If some stick together you can gently separate them in the frying oil with a slotted fryer spoon. Remove crispy tofu from the oil with the slotted spoon and let them sit on paper towel to absorb excess oil. Continue this process with remaining tofu cubes.
9. Heat up the sauce again if needed. In 2 to 3 batches you can coat the crispy tofu with sauce by adding some sauce to a large bowl and tossing crispy tofu cubes until coated evenly. Serve over rice or vegetables.

See more from hot for food on their YouTube channel.

Asian Noodle Salad with Sweet Ginger Dressing

Think of this beautiful salad as a superfood version of traditional chow mein! It has lots of crunch from bright and colourful veggies, a little comfort food flair with a hearty helping of noodles, and we’re sure the sweet and zesty ginger dressing will soon become a staple in your weekly menu.

Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 4 salads

888_noodle-salad

Ingredients:

For the Sweet Ginger Soy Dressing:
¼ cup sunflower oil
3 Tbsp rice vinegar
3 Tbsp water
2 Tbsp sesame oil
2 Tbsp miso paste
1 Tbsp agave nectar
1 1/2 tsp grated ginger

For the Asian Noodle Salad:
1 cup frozen shelled edamame
½ tsp sesame oil (for edamame)
½ lbs (225 g) chow mein noodles or rice noodles
2 Tbsp vegetable oil (for noodles)
1 Tbsp + ½ tsp gluten-free tamari or soy sauce (for edamame & noodles)
10 cups lacinato kale, finely chopped into ribbons/shreds
1 cup shredded carrot
1 cup shredded purple cabbage
1 red pepper, julienned
1 cup bean sprouts
1/3 cup finely chopped green onion
¼ cup sesame seeds

Directions:
1. To make the dressing, combine all the ingredients in a blender until smooth. Refrigerate until ready to serve the salad.
2. Cook noodles in boiling water for 3 minutes or as per cooking instructions. Drain and set aside.
3. Cook frozen edamame in a pan over medium-high heat in ½ tsp of sesame oil and ½ tsp of soy sauce (or gluten-free tamari) for 4-5 minutes. They should appear toasted but still with some bright green colour to them.
4. Remove edamame from pan and keep it on medium-high heat. Add the cooked noodles and toss in the pan with 2 Tbsp of vegetable oil and 1 Tbsp of soy sauce (or gluten-free tamari), frying for 2-3 minutes.
5. Mix the finely chopped kale with shredded carrot, cabbage and green onion, and toss in 2-3 Tbsp of sweet ginger dressing.
6. Divide this mixture amongst your serving dishes. Top the greens with noodles, edamame, julienned red pepper, bean sprouts and sesame seeds. Drizzle a little more dressing on top, if desired. Serve immediately!

Note: The dressed kale mixture can keep for a day in the fridge without becoming soggy.

See more from hot for food on their YouTube channel.

Crispy Artichoke Cakes with Dill Tartar Sauce

These vegetarian cakes are definitely something your guests will be talking about around the dinner table. They’re light, tasty and so similar in look and texture to typical crab cakes that we think you’ll have a hard time convincing people they’re made of artichokes!

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 10 cakes

888_vegancrablesscakes

Ingredients:

For the dill tartar sauce:
? cup vegan mayonnaise
3 tsp horseradish
1 Tbsp lemon juice
1 Tbsp finely chopped fresh dill
¼ tsp ground pepper

For the cakes:
2 cups marinated artichoke hearts
¼ cup finely chopped shallot
½ cup finely chopped celery
2 Tbsp liquid from marinated artichokes
1 tsp lemon juice
½ cup chickpea flour
2 tsp coconut sugar
1 tsp old bay seasoning
¼ tsp ground pepper
¼ tsp sea salt

For the batter:
¼ cup chickpea flour
1 cup multigrain bread crumbs
½ cup almond milk
1 ½ cups vegetable oil (for frying)

Directions:
1. In a small mixing bowl stir together all the ingredients for the tartar sauce until well combined. Refrigerate until ready to serve the vegetarian cakes.
2. Drain the marinated artichokes, reserving 2 Tbsp of the liquid to use in the mix.
3. Finely chop the artichoke hearts and add to a large mixing bowl with the remaining ingredients for the vegetarian cakes. Combine well with a fork.
4. Heat 1 ½ cups of vegetable oil in a large iron skillet to 350-375°F.
5. Set up a dredging station. Add chickpea flour to a wide shallow dish, use another shallow dish for the breadcrumbs, and a bowl for the almond milk.
6. Take ¼ cup of the artichoke mixture and form a round thick patty with your hands.
7. Place the vegetarian cake in the chickpea flour and coat all sides evenly. Quickly submerge in almond milk and remove it from the liquid, then place in breadcrumbs. Using your hands cover the vegetarian cake in breadcrumbs ensuring to get all sides well coated, and then lightly shake off excess. Batter 2-3 at a time right before frying.
9. Delicately place 2-3 breaded vegetarian cakes in hot oil at once, depending on the size of your pan. Fry for 3-4 minutes until golden brown, flipping halfway through.
10. Remove the vegetarian cakes from the frying pan and place onto a plate covered with paper towel to absorb any excess oil.
11. Serve immediately with horseradish dill tartar sauce. Leftovers can be heated over medium heat in a pan that’s lightly coated with vegetable oil.

See more from hot for food on their YouTube channel.

Healthy Overnight Oats with In-Season Peaches

Overnight oats is something you can make mindlessly, quickly and create so many variations that your daily breakfasts will never get boring. Using frozen fruit is the best because you can just throw it in with the oats the night before and it will melt in nicely by morning.

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Makes: 2 servings

Ingredients:
1 cup rolled oats
1 cup almond milk (or other non-dairy milk)
1/2 tsp cinnamon
1/4 tsp ginger
Pinch sea salt
1/3 cup pecans, finely chopped
1 cup frozen peach slices, chopped (or 2 peaches sliced and chopped)
2 Tbsp + 1 tsp maple syrup
Note: 2 x 8 oz jars was used for this recipe.

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Directions:
1. Make this the night before. In a mixing bowl combine oats, almond milk, cinnamon, ginger, and sea salt. Stir to combine well.
2. In each jar place 1/4 cup of the oat mixture in the bottom . Then 1/4 cup of chopped peaches as a layer, half of the remaining pecans on top of the peaches. Then drizzle 1 Tbsp of maple syrup on top of the pecans. And lastly, take half of the remaining oat mixture and pour on top. Note: Leave about 1 Tbsp of pecans and 1/2 cup of chopped peaches aside for the topping in the morning.
3. Place lid on the jars and refrigerate overnight.
4. In the morning top each jar with 1/4 cup of chopped peaches, about half a Tbsp of pecans, and another 1/2 tsp drizzle of maple syrup if desired.

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3 Best Homemade Veggie Burger Recipes

Grilling season is upon us and just because you don’t eat meat, doesn’t mean you can’t enjoy a delicious, juicy burger!

Veggie burgers are wonderful for vegans, vegetarians and omnivores; they pack loads of fibre, phytonutrients, antioxidants, vitamins and minerals. In turn, they help with weight control, prevent inflammation and still deliver a sufficient amount of protein. You can get creative and play around with different flavours and seasonings, like with these three burgers below.

1. Crunchy Sunshine Burger

vegburg

Ingredients:
1 cup sunflower seeds
3/4 cup brown rice or quinoa (dry)
1 cup beet, grated
2 cloves garlic, chopped
1 cup onion, diced
1 cup fresh parsley, chopped finely
1/4 tsp sea salt
Pinch of black pepper

Directions:
1. Preheat oven to 350°F.
2. In a pot, combine ¾ cup of brown rice and 1 ½ cups of water. Bring to a boil, cover the pot and simmer for 25 minutes until the rice is fully cooked.
3. In a food processor, combine all of the ingredients and blend until a sticky mixture forms.
4. Shape the mixture into patties, place on a baking sheet linked with parchment paper and bake in the oven for 15-20 minutes.
5. The burgers should be crunchy yet still moist and soft.

2. Oh My Chickpea Goodness Burger

burg

Ingredients:
1 can chickpeas (BPA free, if possible)
½ red onion, chopped
1 clove garlic
1 small sweet potato
½ cup parsley
¼ cup chickpea flour
2 Tbsp tahini
1 Tbsp honey
¼ tsp sea salt
½ tsp ground cumin
¼ lemon, squeezed

Directions:
1. Preheat oven to 350°F.
2. Turn on a food processor; while it is running throw in the garlic clove so it is evenly chopped.
3. Add the sweet potato, parsley and onion to the food processor and pulse.
4. Open the can of chickpeas, rinse them and then add the chickpeas to the food processor. Pulse the mixture so some of the chickpeas are being mashed and some are retaining their shape.
5. Take the mixture out of the food processor and place in big bowl. Add the chickpea flour and seasoning to the bowl. Mix well so the entire chickpea mixture is seasoned.
6. Form into patties and place on a parchment lined baking sheet.
7. Bake in the oven for 30 minutes.

3. Black Bean Rainbow Burger

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Ingredients:
1 can black beans (BPA Free, if possible)
½ cup quinoa, uncooked
¼ red onion, chopped
¼ cup corn
½ red pepper, chopped
¼ cup cilantro, chopped
½ tsp cumin
½ tsp  paprika
½ tsp chili powder
¼ tsp sea salt
1 Tbsp honey
½ lime, squeezed
1 tsp chili in adobo sauce (optional)

Directions:
1. Preheat oven to 350°F.
2. Place ½ cup of quinoa and 1 ½ cups of water in a pot, bring to a boil, cover and simmer for 15 minutes.
3. Place the red onion, red pepper and cilantro in a food processor or chop very finely.
4. Open a can of black beans, rinse and add to the food processor. Pulse until some of the mixture is mushy and some beans are still intact.
5. Once the quinoa is cooked add it to a big bowl. Pour in the mixture that’s in the food processor.
6. Add in all of the spices, honey and lime. Mix everything together well so it is all seasoned.
7. Shape into patties, place on a parchment paper lined baking sheet and bake in the oven for 30 minutes.

Got Some Healthy Buns?

Most buns are made from white flour, which robs your body of nutrients and provides no real nutrition, and many of our bodies simply cannot tolerate whole-wheat based buns. In order to have your bun and eat it too, there are plenty of alternatives to amplify your burger and still maintain your health.

Gluten-Free Buns

A lot of people are sensitive to gluten, which is why the gluten-free craze is blowing up! Gluten is a protein found in certain grains, which gives it is a nice, fluffy texture. Although delicious, gluten can actually be the culprit of a lot of digestive and inflammatory issues. While I don’t necessarily believe everyone needs to remove gluten from their diet completely, it’s something you may want to limit and be conscious of when you’re eating it.

There are tons of gluten-free baked goods out there at health food stores and conventional grocery stores as well. Check the freezer section for gluten-free buns, but be sure to read the ingredients! There may be some additives you’re not familiar with such as xanthan gum. If the ingredient list gets too long or looks a bit too scientific, try searching for another brand. Alternatively, try experimenting in the kitchen with gluten-free flours and make your own!

Sprouted Buns

The act of sprouting grains is a really interesting process. Grains that are sprouted have higher protein and nutrient content; they have much higher levels of vitamins B and C than other options. Many people who are sensitive to certain flours can actually tolerate sprouted grains, and there are also great companies that make sprouted burger buns, sprouted wraps and sprouted bread . Check the grocery store freezer section or fresh bread section to the find some sprouted goodness.

Wraps & Bread

There are many different varieties of healthy wraps and bread out there; spelt, kamut, quinoa, gluten-free and sprouted. If you’re looking to have some carbs with your burger but don’t care if it’s a bun in particular, try slicing your burger and placing it in a wrap or using two pieces of bread. This way you’ll have a much heartier carbohydrate and still enjoy your delicious veggie burger too.

tamara-green-living-kitchen Tamara Green is co-founder of The Living Kitchen, and a Holistic Nutritionist and Natural Cook. She combines her knowledge of nutrition and passion for cooking good food to work with clients to create lasting changes in their lives.

Cauliflower Tacos with Mango Slaw and Avocado Crema

Everyone wants to eat a little lighter when it’s hot outside, so we’ve come up with a clever and delicious meat-free meal. Grilled cauliflower, mango slaw and avocado crema come together for a sophisticated vegetarian take on fish tacos, perfect for a family picnic or easy weeknight meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: makes 12 tacos

Cauliflower Tacos with Mango Slaw and Avocado Crema

Mango Slaw:
1 cup thinly sliced red onion (approximately ½ an onion)
1 thinly sliced red pepper
1 thinly sliced red mango
¼ cup cilantro, finely chopped
½ lime, juiced

Avocado Crema:
1 ½ avocados
2 limes, juiced
2/3 cup canned coconut milk
1 garlic clove
1 tsp hot sauce
¼ tsp onion powder
¼ tsp sea salt
¼ tsp ground pepper

Grilled Cauliflower:
1 head of cauliflower, cut into florets
3 Tbsp olive oil
1 garlic clove, minced
½ tsp chili powder
¼ tsp cumin

Extras:
24 corn tortillas

Directions:
1. In a bowl toss together all the ingredients for the mango slaw and refrigerate until ready to serve tacos.
2. In a blender, combine all the ingredients for the avocado crema until smooth and refrigerate until ready to serve tacos.
3. Toss cauliflower florets in olive oil, minced garlic, chili powder and cumin, and grill for 20 minutes on the barbecue over medium-high heat.
4. Assemble each taco with 2 corn tortillas as a base to prevent tacos from tearing. Place a small amount of mango slaw on the bottom, then a few pieces of grilled cauliflower and top with a dollop or drizzle of avocado crema.
5. Add a squeeze of extra lime on top if desired.

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Vegan Quiche Tarts with Red Pepper Relish

Eating vegan food isn’t about sacrifice or restriction but rather expanding your palette and creating magic in the kitchen! Here’s another recipe to prove our point. This delicious, egg-free quiche has savoury mushrooms and asparagus in a fluffy filling with flakey crust and is served with a tart red pepper relish that will leave your mouth watering for more.

Vegan-quiche-tarts-with-mushroom-and-asparagus

Makes: 12 mini quiches
Prep Time: 15 mins
Cook Time: 30 mins

Crust Ingredients:
2 cups all-purpose flour
8 tablespoons cold vegan butter (1/2 cup)
¼ teaspoon sea salt
½ cup cold water

Filling Ingredients:
1 cup medium soft tofu
¼ cup non-dairy milk
1 tablespoon tahini
2 teaspoons lemon juice
1 teaspoon tamari (or soy sauce)
½ teaspoon dijon mustard
2 tablespoons nutritional yeast
1 tablespoon ground chia (or flax)
1 teaspoon arrowroot flour (or cornstarch)
1 teaspoon dried tarragon
½ teaspoon turmeric
¼ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon white pepper (or ground pepper)
1 ½ cups diced mushrooms
½ cup diced asparagus
¼ cup finely chopped shallot
1 tablespoon olive oil
sea salt and ground pepper to taste

Red Pepper Relish Ingredients:
1 cup finely chopped red pepper (approx. 1 pepper)
½ cup finely chopped white onion
2 garlic cloves, minced
2 tablespoons olive oil
¼ teaspoon chili flakes
¼ cup white wine vinegar
3 tablespoons agave nectar
½ teaspoon dijon mustard

Garnish (optional):
1 tablespoon finely chopped chives

Directions:

1. Pre-heat oven to 350F.
2. To make the crust, combine all-purpose flour, sea salt, and cold vegan butter in a food processor. While the machine is running slowly add cold water. Stop the machine once the dough comes together in a ball.
3. Place the dough onto a lightly floured surface and roll out until it’s ¼” thick.
4. Cut out 5” wide circles. You should only need to roll out the dough twice and cut circles.
5. Then gently press each circle of dough into the cups of a regular size muffin pan and bake for 10 minutes.
6. While the crust is baking cook the shallots, mushrooms, and asparagus in olive oil over medium heat for 4-5 minutes and add sea salt and pepper to taste. Set aside.
7. Combine the remaining filling ingredients together in a high-powered blender until smooth.
8. Pour this mixture into a large mixing bowl and fold in the cooked vegetables.
9. Fill baked crusts with the filling and bake for 20 minutes at 350F.
10. While the quiche are baking make the red pepper relish by sautéing red pepper and onion in olive oil over medium heat for 3 minutes. Add chili flakes and garlic and cook for another 5 minutes. Bring heat to medium-low to prevent burning the garlic and onion.
11. Then add white wine vinegar, agave nectar, and dijon mustard and simmer for 8-10 minutes until most of the liquid is absorbed.
12. Serve quiche right out of the oven with dollops of red pepper relish on top. Garnish with finely chopped chives if desired.

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Rainbow Quinoa Taco Salad with Vegan Dressing

We only have one diet tip and it’s easy. Ready? Here it is: eat all the colours of the rainbow the majority of the time. Just look at the spectrum of colour in this healthy rainbow quinoa taco salad. It’s full of flavour and we especially like the little zing from the creamy sunflower dressing. You might not find a pot of gold at the bottom of your bowl, but you’ll feel good eating this nutritious and filling salad.

rainbow-taco-salad-recipe-vegan

Rainbow Quinoa Taco Salad

Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4

Ingredients for Salad:
½ cup rainbow quinoa
1 cup water
¼ cup teaspoon sea salt
8 cups chopped romaine lettuce
1 small can black beans (approx. 1 cup), drained and rinsed
1 cup frozen corn, thawed
2 avocados, diced
¼ cup finely chopped red onion
½ cup diced tomato
¼ cup cilantro leaves, finely chopped
2 teaspoons lime juice
corn chips, for serving (optional)

Dressing Ingredients:
½ cup raw sunflower seeds (soaked for 3 hours)
½ cup water
1 lime, juiced (approx. 2 ½ tbsp.)
1 teaspoon apple cider vinegar
1 teaspoon hot sauce
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon sea salt
¼ teaspoon ground pepper

Directions:

1. In a small pot combine quinoa, water, and sea salt. Bring to a boil, then cover with a lid and reduce heat to simmer. Cook for approximately 15 minutes or until all the water is absorbed.
2. Meanwhile combine diced tomato, red onion, cilantro and lime juice to make a fresh salsa.
3. Drain and rinse the soaked sunflower seeds and then add to a high-powered blender with remaining dressing ingredients. Combine until smooth.
4. Just before serving dress the chopped romaine lettuce in a large mixing bowl with 4 tablespoons of dressing and then divide portions into serving bowls.
5. Top each serving with quinoa, black beans, corn, diced avocado, fresh tomato salsa, and another drizzle of dressing.
6. Serve with corn chips on the side if desired.

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The Vegan “Big Mac”

You know those nights when you just feel like a Big Mac? Well don’t go get one because you’ll hate yourself afterwards. Instead, make this vegan “Big Mac” at home in a flash and hate yourself a little less from the comfort of your own couch! I hope you know I’m joking — I haven’t hated myself after eating once since going vegan two years ago.

I made this burger using Gardein’s ultimate beefless burger patties and Fieldroast’s chao cheese, and I made a quick “Big Mac” sauce using vegan mayonnaise (recipe follows). I also have to admit: my vegan “Big Mac” looks a lot more alive than the one you get at the drive through!

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Ingredients (1 burger):
2 vegan burger patties
2 tsp barbecue sauce
2 slices of vegan cheddar cheese
1 1/2 large kaiser rolls

Use these ingredients to your liking:
Boston leaf lettuce
White or red onion, finely minced
Relish (or pickles)

Vegan “Big Mac” sauce ingredients:
1/4 cup vegan mayonnaise
1 Tbsp lime juice (or lemon juice)
1/2 Tbsp hot sauce (or ketchup)
1/2 tsp onion powder

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Directions:
1. Combine all the sauce ingredients together in a bowl and refrigerate until ready to assemble the vegan “Big Mac”.
2. Cook vegan burger patties in a pan on the stove or on a barbecue, and baste them in barbecue sauce as you go. Melt cheese slices on top during last minute of cooking.
3. Cut one kaiser roll in half and take another kaiser roll and cut a slice off the bottom for the middle piece.
4. Put vegan “Big Mac” sauce and relish (if using) on both sides of the middle pieces of the bun and the inside of the top and bottom bun. Add your burger patties with cheese between each piece of bun, and then add onions, lettuce and pickles to your liking.
5. Dive in and don’t forget lots of napkins!

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Healthy Clubhouse Sandwich

Sandwiches are one of my absolute favourite things to eat! And it just so happens that this dish looks and tastes just like a classic clubhouse sandwich but without the greasy meat. Get your choice of hearty bread and start stacking this baby with all the fixins’.

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Mushroom Bacon Ingredients:

1 portobello mushroom, thinly sliced
1/4 cup tamari (can sub soy sauce)
1/4 cup water
2 tablespoons maple syrup
2 tablespoons liquid smoke
1/2 teaspoon smoked paprika

Directions:

1. Preheat oven to 325°F.
2. In a mixing bowl, whisk together tamari, water, maple syrup, liquid smoke and smoked paprika. Coat thin slices of portobello mushroom with the marinade and place onto a parchment lined baking sheet.
3. Bake for 15 minutes then remove the baking sheet from the oven, flip the slices and brush some remaining sauce on them. Bake for another 15 minutes. While the mushroom bacon is cooking, you can prep the remaining sandwich ingredients.

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Sandwich Ingredients (makes 2):

2 PC Blue Menu vegetarian chicken breasts
1 teaspoon oil (for frying chicken)
6 slices bread
1/4 cup vegan butte
1/3 cup vegan mayo
4-5 pieces iceberg lettuce
4 tomato slices
2 pickles, quartered
Pepper to taste

Directions:

1. Over medium heat, brown the vegetarian chicken breasts in a pan with 1 teaspoon of oil. This should take 5-6 minutes. Slice the cooked breasts into strips.
2. Toast the 6 slices of bread, and butter them while still warm.
3. To assemble one sandwich, add some mayo to the bottom slice then add a couple pieces of ice berg lettuce and then sliced chicken. The middle piece of bread should have mayo on both sides. Then stack 2 tomato
4. slices, add pepper to taste, place half the mushroom bacon on top and then the last piece of bread with more mayo on the inside.
5. Slice the sandwich into quarters with a sharp knife and place toothpicks in the centre of each quarter to hold the sandwich together.
6. Serve with pickle spears and chow down!

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1 Dish, 2 Meals: Mixed Mushrooms with Caramelized Shallots and Spinach

If the thought of king oyster mushrooms, shallots and spinach sizzling in butter whets your palate, then follow me to your future dinner options, involving quick, meatless weeknight meals.

Thanks to a few store-bought helpers and a bright, no-fuss side of lemony greens, these quick-cooking vegetables make a gorgeous meal that tastes just as good the next day.

Butter Sautéed Oyster and Cremini Mushrooms with Caramelized Shallots and Spinach

Sauteed-mushrooms-with-shallots-and-spinach.jpg

Ingredients:

3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

Directions:

  1. In a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper.

Mixed Mushroom Tart with Caramelized Shallots and Goat Cheese

mushroom-tart-with-spinach-shallots-goat-cheese

Ingredients:

1 sheet, frozen butter puff pastry
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

For the egg wash:
1 egg, whisked
1/2 tablespoon milk

Directions:

  1. Preheat oven to 400°F. Roll out thawed puff pastry and place on a baking sheet. Fold over about 1/4-inch to form a border and brush the edges with the egg mixture. Bake until golden, about 12 minutes.
  2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
  3. Top the pastry with the shallot/mushroom mixture and drop the goat cheese on top. Bake for another 10 minutes.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

Mixed Mushroom Quiche with Caramelized Shallots and Goat Cheese

Mushroom-spinach-shallots-quiche-recipe

Ingredients:

1 pre-made pie crust
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

4 large eggs
2/3 cup half and half
1/3 cup whole milk
Coarse salt and cracked black pepper
1/2 teaspoon ground nutmeg

For the egg wash:
1 egg, whisked
1/2 tbsp milk

Directions:

    1. Preheat oven to 450°F. Brush pie crust with egg mixture and bake until light golden brown, about 13 minutes. Reduce oven temperature to 325°F.
    2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
    3. Whisk eggs, half and half, salt, pepper and nutmeg in large bowl to whisk. Stir sautéed mushroom/shallot mixture and goat cheese and pour the filling into the crust.
    4. Bake quiche until puffed, golden brown, and just set in the centre, about 40 minutes. Cool and cut into wedges.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Vegan Greek Salad with Mushroom Souvlaki

Just because you’re going meatless today doesn’t mean you won’t be satisfied. This recipe is Greek-inspired but instead of the traditional lamb souvlaki you might normally see in a dish like this, the star of this big salad is a flavourful mushroom walnut “meatless” patty. You could even make great meatballs with this recipe and use them in a simple spaghetti and tomato sauce.

NOTE: This recipe is for 4 servings with the exception of the tofu feta. But the tofu feta is a great thing to keep in the fridge and use for lunches and other dinner ideas.

Vegan-Greek-Salad-with-Mushroom-Souvlaki-vegetarian-Food-Network-Canada-Hot-for-Food-Blog

Tofu Feta Ingredients (make 1 day ahead):

1 x 350g brick extra firm organic tofu
½ cup rice vinegar
2 tablespoons lemon juice
½ cup almond milk (or soy milk)
1 teaspoon dried basil
½ teaspoon garlic powder
2 teaspoons sea salt

Directions:

  1. Remove the tofu from the packaging and drain the excess water.
  2. Cut it lengthwise in half, then into strips, and then cut the strips into cubes.
  3. Whisk the remaining ingredients together in a glass storage container that has a fitted lid. Submerge the tofu cubes in the mixture, place the lid on the container and refrigerate it.
  4. It is preferred to marinate the tofu at least overnight as it gives it a stronger flavour, but you could do it as for as short as 3 hours.

Creamy Cucumber Dressing Ingredients:

¼ cup olive oil
2 tablespoons white wine vinegar
1/3 cup shredded cucumber
2 tablespoons vegan mayonnaise
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
¼ teaspoon ground mustard
¼ teaspoon sea salt
¼ teaspoon ground pepper
½ teaspoon agave nectar (can substitute honey for non-vegans)

Directions:

  1. Make the dressing ahead of the mushroom walnut patties and leave it the fridge until you’re ready to serve the salad.
  2. You can either whisk all these ingredients together until combined or blend them in a blender for a creamier, smoother dressing.

Mushroom Walnut Patties Ingredients (makes 8 patties, 2 per serving):

1 tablespoon ground flax
3 tablespoons water
1/3 cup yellow onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms
2 teaspoons coconut or grapeseed oil (for frying)
1 teaspoon fresh thyme
1 cup raw walnuts
½ cup all-purpose or whole wheat flour
2 teaspoons tamari (or soy sauce)
2 tablespoons tomato paste
2 tablespoons fresh parsley leaves
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon ground mustard
¼ teaspoon smoked paprika
¼ teaspoon sage
¼ teaspoon ground pepper
¼ teaspoon sea salt
1-3 tablespoons coconut or grapeseed oil (for cooking the patties)

Directions

  1. In a small bowl whisk together ground flax and water. Place it in the fridge for 15 minutes to allow it to thicken.
  2. Heat a pan to medium and sauté onion, garlic, and mushrooms in 2 teaspoons of oil for approximately 5 minutes. In the last minute of cooking add in fresh thyme.
  3. Put the sautéed mushroom mixture in a food processor along with the thickened flax mixture, walnuts, flour, tamari, tomato paste, parsley, onion powder, cumin, ground mustard, smoked paprika, sage, pepper, and salt. Process the mixture until a smooth pâté-like consistency is formed.
  4. Form 2 ½ wide x ¼” thick patties with the mixture using your hands. You may need to dampen your hands with a little bit of water to keep the mixture from sticking.
  5. You can either bake the patties on a lightly oiled baking sheet for 10 to 12 minutes at 375°F and flip them half way through or pan fry them.
  6. To pan fry, heat a large pan to medium heat with 1 tablespoon of oil. When the oil is hot, place the patties in the pan and fry for 1 to 2 mins a side until golden brown. Don’t overcrowd the patties in the pan. Depending on the size of your pan you may want to only do 2 to 3 at a time. Add more oil to the pan for the next batch.

Greek Salad Ingredients:

8 to 9 cups arugula
1 cup cherry tomatoes
½ cup sliced kalamata olives
½ red onion, thinly sliced
1 cup tofu feta cubes (as per above recipe)

Directions:

  1. Assemble the salads starting with a bed of arugula and add in olives, halved cherry tomatoes, and top with thinly sliced onions.
  2. Place warm mushroom walnut patties on top of the salad.
  3. Crumble tofu feta on top and drizzle with the creamy cucumber dressing.
  4. Garnish with fresh ground pepper and serve immediately.

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