Tag Archives: vegetarian

Coconut Kale & Quinoa Salad

After a hectic year teaching and a summer backpacking through Europe, indulging on amazing bread and cheese, it’s great to be back in the kitchen cooking with farm fresh whole foods. This was inspired by a craving for a coconut infused quinoa dish and a mashup of recipes based on the ingredients that I had handy.


Serves: 2

Ingredients:

  • 1/2 can coconut milk
  • 1/2 cup quinoa
  • 1 tsp tahini
  • 1 tsp soy sauce
  • Juice from half a lemon
  • 1/2 tsp honey, optional
  • 1 tbsp coconut oil
  • 1/4 cup coconut flakes
  • Diced onions, to taste
  • 4-6 kale leafs
  • Diced avocado, optional

Method:

  1. Bring coconut milk to a boil, add quinoa, reduce heat to low and simmer, covered for 15-20 minutes until liquid is absorbed
  2. Combine tahini, soy sauce, lemon juice and honey in a small dish, set aside
  3. In a skillet, heat coconut oil, then add coconut, stirring frequently until golden brown
  4. Add onions, kale and dressing sauteing until soft
  5. Toss the cooked quinoa into the skillet for a minute
  6. Serve with diced avocado if desired
Advertisements

Curried Lentil and Quinoa Soup

This soup is perfect for summer. Enjoy a hot bowl on a cool rainy evening or enjoy this refreshingly delicious soup cold on a hot summer’s day.

Serves: 6          Prep Time: 10 minutes          Ready In: 40-50 minutes

photo

 

Ingredients:

  • 1/2 cup sour cream
  • 1/2 tsp curry
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves of garlic
  • 1 tbsp ginger root
  • 1 1/2 cups chopped carrot
  • 3 cups chopped mushrooms
  • 1 1/2 tsp coriander and cumin
  • 1 tsp tumeric
  • 4-6 cups chicken or vegetable broth
  • 1 cup quinoa, uncooked
  • 1 cup dried, red lentils
  • 1/2 cup green onion
  • 1/2 cup frozen spinach

Directions:

  1. Combine sour cream and curry and refrigerate
  2. Heat oil in a large pot over medium heat
  3. Saute onions, garlic and ginger for 3-5 minutes until soft
  4. Add carrots and mushrooms and spices and stir until soften, another 5 minutes
  5. Add 4 cups of broth, quinoa and lentils and bring to a boil
  6. Reduce heat to low, cover and let simmer for 20 minutes, stirring occasionally
  7. Stir in spinach and green onions, adding additional broth if required
  8. Serve with a dollop of sour cream-curry mixture

Chef Michael Smith’s Bacon Lentil Burritos

It’s not very often I follow a recipe to the nine, but in this case, I (mostly) did and the result was as amazing as I expected. Quick, easy and absolutely delicious!

photo

 

If you’re pressed for time, like I was, just fry the bacon, and heat a can of lentils in the leftover grease. From start to finish, the burritos should only take about 20 minutes to prepare.

And simply omit bacon if you’re a vegetarian, the flavour will not disappoint!

http://chefmichaelsmith.com/recipe/bacon-lentil-burrito-2/#.U2abK61dXe4


Sweet Pepper & Bean Salad

Refreshing, crisp, satisfying and healthy! This make ahead salad makes a great side dish or is a fulfilling lunch option!

photo

 

Serves: 4          Prep Time: 10 minutes         Ready In: 10 minutes

Ingredients

  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 1/2 green pepper, sliced
  • 1/2 yellow pepper, sliced
  • 1 avocado, sliced
  • 1 can of kidney beans or black beans
  • 1 can of corn

Directions

  1. Rinse beans and corn
  2. Slice peppers and toss in a medium dish with beans and corn
  3. Top with sliced avocado
  4. Serve with tortilla chips, as a side dish or enjoy as a meal on its own

%d bloggers like this: