Who says a meatless sandwich has to lack protein? And who says it has to be cold?

This one can be prepared quickly, and the tofu is tangy and crispy – a rare vegetarian option.

What you need:

• olive oil
• lemon
• extra firm tofu
• herbs (I like thyme and oregano, but feel free to mix it up.)
• mayo (I use light)
• bread (I use whole wheat)
• goat cheese
• fresh tomato
• salt and pepper

Step 1: thinly slice about 1/4 block of EXTRA FIRM tofu. Fry slices on medium-high in a  little olive oil and juice from half of a fresh lemon. Add your herbs of choice, salt and pepper. Turn occasionally until tofu is browned and crisp around the edges.

Step 2: Pop two slices of bread into the toaster, and whip up some herbed mayo. I mix 2-3 Tbsp mayo with a squeeze of fresh lemon and some thyme/oregano, but feel free to use rosemary or something else savoury. Store any leftover mayo in the fridge for your next sandwich.

Step 3: Spread 1-2 Tbsp goat cheese on one slice of toast. Top it with tofu still hot from the pan so it softens the cheese. Top with slices of fresh tomato and herbed mayo. Bonus points for a pickle on the side.

Enjoy!

Back to that “perfecting” thing..

You may remember my post last year about the easy chick pea burgers. Well, I’ve been working at it for a while now and I think there are enough modifications to the recipe that it warrants a revisit.  Plus, my cousin Tammy is asking for the recipe.

My kids don’t like veggie burgers or chick pea burgers or anything like them. But they do enjoy their “pattycakes,” so that’s what we call these at home. These should be stored in the fridge before you make them, so try to plan ahead.

Step 1: Fry

• Fry 1 large onion (chopped) and 4ish cloves of fresh garlic (minced) in some oil, just until they start to turn brown. Spoon them into your food processor.

Step 2: Mix (in your food processor).

• garlic and onion (from Step 1)
• 1 can chick peas (rinsed)
• 1 can other beans (rinsed – I like red kidneys, but you can experiment)
• 2 eggs
• 1 tsp cumin
• 1 tsp ground cardamom
• 1 tsp salt (I use sea salt)
• 3/4-1 cup oatmeal (I like large flakes, but I’ve used quick oats in the past)
• 1/2-1 cup uncooked quinoa (if you’re plain out of quinoa or you don’t even know what it is pronounced: keen-wa, just use more oatmeal.)
• 3/4 – 1 cup chopped walnuts or walnut pieces

Step 3: refridgerate

The patties are MUCH easier to work with (and the quinoa is softer) if you throw the whole mixture in the fridge for at least an hour (but preferably several).  I like to mix it up in the morning and store it in the fridge until I’m home from work.

Step 4: fry

A note on texture: If stored in the fridge, the quinoa and oats go a long way in helping to dry out the mixture enough to form easy-to-work-with patties. If it the patties still seem soft after a while in the cold, just add more oats. I test the texture by forming a patty with my hands and holding the patty in two fingers.  If it slops back into the batter then it’s still edible, just messy. If it keeps (most of) its form, I know it’s ready.  To make a firmer texture just stir in a sprinkling of more oats.

• Fry patties on medium-high heat in oil.  (the more oil, the more it sticks together, so I’ll leave it to you to determine whether reduced fat or reduced crumbling is your priority.) Usually takes about 5-7 minutes per side.

Enjoy!

I served banana bread (fresh, not frozen) at a baby shower on the weekend and now the guests are asking for the recipe, so here it is:

Step 1: Mix: (I think you’re supposed to use a mixer, but my little one is afraid of the sound so I just stir it up well.)

• 3/4 cup sugar
• 1/3 cup butter (softened) – (If you’re striving for lower fat you can do a couple tablespoons of butter and 1/2 cup apple sauce instead, but you have to store it in the fridge because the loaf goes bad quicker.)
• 2-3 mashed bananas (fully ripe)
• 1 egg
• 1/4 cup curdled milk. (I add a few drops of vinegar to the milk and let it sit for a minute.)

Step 2. In a seperate bowl combine:

• 1 3/4 cups flour. (sometimes I use 1 1/4 cups of flour and 3/4 cup of oatmeal or bran flour.)
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Step 3. stir dry ingredients and add them to the wet ingredients until blended.

Step 4. Throw in a handful of dried cranberries and a handful (or two) of walnut pieces.

Step 5. Bake at 350F for 45-50 minutes in a loaf pan greased with butter!

Spinach dip and pumpernickel bread is an easy contribution for every holiday gathering you’ll ever go to.  It’s a substantial addition to the holiday spread and it’s one of those indulgent treats that doesn’t yet come in a ’100 calories or less’ diet snack aisle of the grocery store. Spinach dip is also made for large crowds because – while it’s perfectly acceptable to settle in front of the television with a jar of salsa and a bag of chips – it’s kinda weird to go solo on a tub of sour cream and a loaf of bread.

• 1 tub light sour cream (the regular size, not the half-container.)
• 1 cup mayo (I use light mayo)
• 1 block frozen chopped spinach (thawed)
• 1 package dehydrated vegetable soup mix
• 1 small can water chestnuts, drained and chopped (optional)

Mix all ingredients together and let the dip sit for at least 30 minutes – or you risk your guests cracking teeth on dehydrated pea pellets.  Cover it up and leave it in the fridge until you’re ready to use it.

Some people serve the dip inside of a scooped out loaf of pumpernickel. That looks nice, but I find the bread/bowl gets soggy and it’s messy when guests try to hack it apart to finish it off.

I put a bowl of it alongside crackers and flatbread or chopped up pumpernickel bread.  To be slightly more virtuous – throw some raw veggies on the plate.

Happy holidays!

• 2 cans lentils, rinsed
• 2 cups instant long grain or brown rice, (cooked with recommended amount of water, 1/2 tsp butter and 1/2 tsp of vegetable seasoning like Vegeta)
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 2 tsp vegetable oil
• 2 tsp lime juice
• 1/2 cup canned mandarin orange sections and 3 Tbsp juice from the can
• 1/2 tsp fresh grated ginger (optional)

mix it all together, cover and refrigerate!

• 5 cups fresh green beans, destemmed
• 1/2 cup canned black beans, rinsed
• 3 cloves garlic, crushed
• 1 cup vegetable broth
• 2 Tsp grated ginger
• 1 Tbsp ketchup
• vegetable oil

Heat oil in wok.  Mash black beans with a fork and add them to hot oil, along with ginger and garlic. Sautee on medium-high heat for three minutes.

Add green beans and 1/2 of the vegetable broth.  Sautee for 5 minutes.

Add the rest of the broth and ketchup.  Cook until broth is absorbed and beans are tender. (another 2-3 minutes.)

• 2 cups water
• 6 cups vegetable stock
• 5-7 garlic cloves  crushed of thinly sliced. (if using chopped garlic from a jar, add more.)
• 1 onion, finely chopped.
• 2 sweet potatoes, peeled and finely chopped
• 2-3 white potatoes, finely chopped
• 1 sweet pepper, chopped
• 4-5 celery stalks, finely chopped
• 1 can white beans or chick peas, drained and rinsed
• 1 tsp thyme
• 1/2 tsp salt or sea salt
• pepper to taste
• gruyere cheese, shredded.  (you can use swiss or another cheese, but gruyere is stronger in flavour so you only need a little – and it’s best in this soup. Find it in the grocery store where you find special cheeses like brie and real blocks of parmesan.)
• 1 can evaporated milk or 1 cup fresh milk
• 1/4-1/2 cup flour
• 2 cups frozen corn (optional)

Step 1:Sautee garlic and onion in some oil. Don’t let them get brown! just as they start to change colour (about 4 minutes) add vegetable stock and veggies.

Step 2: add all veggies, thyme, water, and beans.  simmer for 30 minutes or longer.

step 3:  Put milk and flour in a plastic container and shake it up til it’s smooth.  Add it to the soup, simmer for 10 minutes.  optional: add 2 cups frozen corn.

step 4: Serve hot, and top each bowl with shredded gruyere.  enjoy!

Add the following into a blender:

• 2 cups frozen fruit – peaches (skinned), strawberries, and watermelon are all great choices
• 3/4 cups rum.  (white, dark, whatever you have on-hand)
• 1/3 cup triple sec (orange-flavoured liquer
• 1 Tablespoon sugar
• squirt of lime

Blend it well. Add two cups of ice cubes and blend again.

Rub the rim of your glass with a lime wedge and dip it in a sugar-covered sandwich plate before pouring. Makes 4 delicious drinks.

Boursin is a soft cheese that you’ll find at the grocery store near the blocks of parmesan and gouda.  It comes in a box, in a few flavours.

This salad is a warm salad, and it’s delicious.

Here’s what you need:

• 1 package baby romaine  (I buy the plastic bins from the grocery store.
• 1 red onion, sliced.
• 1/2 package boursin cheese (I use the black pepper flavour) 
• finely grated rind from 1 lemon
• a bunch of fresh thyme, destemmed. (I use about 7-10 stems.  dried thyme works in a pinch.)

DIrections:

1. Put baby romaine in a salad bowl.  Crumble half a package of boursin on top.
2. Saute onions, lemon rind, and thyme leaves together in a little oil. When the onions are brown (about 10-15 minutes), dump the whole mixture on top of the salad.  Mix well, until the cheese melts, and coats the lettuce like a dressing. 

Serve immediately!

• 4 cups cooked pasta (I use whole grain penne usually)
• 2 large tomatoes, chopped
• 1 English cucumber, chopped
• 1-2 sweet peppers, chopped
• 1/2 cup sliced black olives
• 1/2 red onion, chopped
• feta cheese (I like lots, so I cube a block about the size of two decks of cards)

dressing: 

• 1/4 cup olive or canola oil
• 1/3 cup balsamic vinegar
• 1 tsp oregano (fresh works too!)
• 1 tsp basil 
• 1/4 tsp salt
•  1/4 tsp pepper
• 4 cloves garlic, crushed

Mix all ingredients, add dressing, and cover in the fridge for at least an hour!