Serves 2 to 3 as a main dish
1 small head of cauliflower, cut into small florets
1 medium eggplant, sliced into 1/2-inch cubes
1 small onion, cut into wedges
1 pint cherry or grape tomatoes, sliced in half
1/2 pound bowtie or other pasta
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 cup mint, chopped
Roasted red pepper flakes to taste
3 tablespoons Greek yogurt, or more to taste
Preheat oven to 450° F. Line two or three baking sheets with parchment paper (you can also use foil, but be sure to spray foil with cooking spray before adding vegetables). Arrange cauliflower florets, eggplant cubes, onion slices, and tomato halves (cut side facing up) on baking sheets. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, stir and shake up the vegetable pieces, and bake for another 10 to 15 minutes or until vegetables are browned and softened.
While vegetables are roasting, cook the pasta in salted water. Mix the balsamic, olive oil, mint, and red pepper flakes (if desired) with a fork until blended.
Combine roasted vegetables with pasta and toss with balsamic dressing. While hot, add yogurt and toss to coat evenly.
• Make sure to leave enough space between the vegetables when roasting so they brown and caramelize rather than steaming
• Cut vegetables in slightly larger than bize-sized pieces — they will shrink when cooking. Keep the sizes fairly uniform to make sure everything cooks in the same amount of time.
• Depending on the size of your oven, you might need to roast the vegetables in batches.
Maple Cinnamon Crunch Quinoa Granola
Makes approximately 4-5 cups
* 1 cup quinoa, uncooked (rinsed well and drained)
* 1 cup sliced almonds
* 1/2 cup walnuts, chopped
* 1 cup unsweetened shredded coconut or coconut chips
* 1/3 cup flax seeds
* 1 tablespoon chia seeds
* 3/4 cup raisins or dried cranberries
* 1 tablespoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon sea salt
* 1/2 cup maple syrup
* 1/3 cup coconut oil, melted
* 1 teaspoon vanilla extract
1. Preheat the oven to 190°C.
2. In a large bowl or directly in a roasting pan, combine all of the dry ingredients, including the spices. If solid, heat the coconut oil in a small microwave-safe bowl on high for 20-30 seconds until melted. Pour the coconut oil and maple syrup evenly over all of the granola. Toss it all very well to make sure the dry ingredients are all nicely coated.
3. Make sure the granola is evenly spread in a thin layer in your roasting pan (you can also use a parchment paper lined baking sheet as well). I like using a roasting pan, since it makes stirring easier, so you don’t lose any over the sides. Bake for 15-20 minutes or until golden brown, and slightly crisp. Stirring a few times while it is baking.
4. Cool completely in the roasting pan or on the baking sheet. As it cools the granola will crisp up even more. Cool fully before adding placing in air tight container for storage.
5. Enjoy this granola as cereal in your favourite milk (dairy or non-dairy), sprinkled with fresh fruit over your favourite yogurt or ice cream, on top of a smoothie, etc.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 6 servings
An amazingly creamy chowder, loaded with tons of veggies. It’s hearty, nutritious and so comforting! Thanks
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 8 ounces shiitake mushrooms
- 1 onion, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 bay leaf
- 1 pound red potatoes, diced
- 2 cups baby spinach
- 1 cup corn kernels, frozen, canned or roasted
- 1/2 cup half and half, or more, as needed*
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Melt butter in the stockpot or Dutch oven. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Whisk in vegetable broth and bay leaf, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
- Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
This recipe is thanks to Inspired Taste for the initial method (but I prefer mine with more garlic)
- 1 tin chickpeas (approx 400g)
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini
- 2 cloves of crushed garlic
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Sprinkle of ground paprika for serving
- In the food processor or blender, combine tahini and lemon juice.
- Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, crushed garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Add the drained and rinsed can of chickpeas. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Getting the consistency right
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Serve in a bowl with a drizzle of olive oil over the top, and then sprinkled with a little with paprika.
Store in an airtight container and refrigerate up to about a week (if you don’t eat it all by then).