Tag Archives: broccoli

Broccoli, Leek and Potato Soup with Roasted Fennel

broccoli, leek and potato soup

Although the past few days have been very kind to us here in Montreal as far as weather goes, we can’t deny that fall is upon us. And what does that mean? It means time for making soups! Delicious soul warming soups like this broccoli, leek and potato soup.

Fall’s seasonal ingredients lend very well to a wide variety of soups. Leeks, broccoli and potatoes are just a few of fall’s delicious offerings. Butternut squashes, pumpkins, tomatoes, peppers, a wide variety of greens, beets, carrots, apples etc.

I took a trip to the market (Jean-Talon) on Friday. Needless to say I was in food heaven. So much incredible produce, it was a little overwhelming. I am not exaggerating when I say that I can’t fit anything else in my fridge right now. Eggplants, beans, beets, leeks, peppers, romanescu, onions celery root, red garlic and more.  It’s hard to say no when the produce is so fresh. The only “problem”is that it comes in massive quantities. I bought a bushel of butternut squash for 8$! Continue reading

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Vegetable Stir Fry Recipe with Udon Noodles

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Stir Fry has to be one of the most popular weekday meals around. Everyone seems to make a stir-fry. Even people who don’t really cook.

A common answer to the question “what did you have for dinner last night?” seems to be, “oh, just stir fry.” Well your answer the day after making this recipe can be, “a kick-ass stir fry you need to try!”.

Many people can’t imagine a stir fry without some kind of meat or seafood, but this vegetable stir fry recipe will change that. What’s the secret? The sauce of course. An almond butter and sesame seed sauce that is sweet, spicy, salty, and tangy. Continue reading

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Green Rice Bowl & Marinated Tempeh Recipe

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I have been making and experimenting with a lot of rice/quinoa bowls recently. They are a good choice when you need a quick but nutritious meal. You may have seen the bowl recipe I posted last week, a carrot, chickpea and kale rice bowl. My original plan was to get this bowl posted for St-Patrick’s day since it is loaded with green ingredients, but I didn’t have time to get it up before Sunday. Although I missed the boat on St-Patty’s day, that’s no reason not to share this delicious green bowl!

The green ingredients I chose to create this bowl are kale, broccoli, avocado and pumpkin seeds, all served on a bed of rice. I used a mix of brown basmati rice and red rice. Delicious. If you are interested in creating your own bowls, I highly recommend making a big load of rice or quinoa at the beginning of the week and keeping it in the fridge. This way whenever you want a bowl you can assemble it quite quickly. I steamed the kale and broccoli which only takes a few minutes. I toasted the pumpkin seeds quickly in a frying pan to give them a nice flavour.

Another thing you can do ahead of time is marinate some tofu or tempeh slices. Then, when you are ready to eat your bowl, simply cook a couple of slices quickly in a frying pan while your veggies are steaming. I will share the marinade I used for the tempeh below. This bowl can be made with or without tempeh. Completely up to you.

Get creative when it comes to making bowls, and try out different ingredients. Some bowls focus more on raw ingredients and others more on lightly cooked ones. This one is mostly cooked except for the avocado.

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Tofu, Broccoli, and Rice Noodles with Spicy Lemon Coconut Sauce (101cookbooks)

Tofu can definitely be hit or miss.  My favourite way to prepare it is to bake it in a marinade.  This way the tofu really soaks up the flavour of whatever you want it to.  Noodles, broccoli, and marinated tofu with a spicy lemon coconut sauce from 101cookbooks is the dish I present to you here today.  This sauce can be used to liven up all sorts of different dishes, so get creative.  Lemon, green chiles, cilantro, coconut.  You get the point, it’s good.

The tofu is marinated in soy sauce, ginger, garlic, chile, agave, miso and brown rice vinegar.  Classic for a reason.  A lot of my marinades for tofu and tempeh have most of these ingredients in them.   It is simple, easy, and it works every time.  You can add other ingredients, and leave others out.  Experiment a little and see what you like.

I used brown rice noodles which were great.  Their texture was perfect, not sticky, and the flavour was a good compliment.  I have also tried it with 100% buckwheat noodles, but I found the flavour too strong  for the dish.  Experiment with different noodles.  Every health food store, supermarket, specialty shop, and Asian market has different brands and types of noodles.  I am constantly trying new kinds.  The choices are numerous.  What’s great about the brown rice noodles is that they are gluten-free which is great for all who have cut gluten out of they diet.

The first time I made this dish I experimented with baking the tofu before marinating to see if it would soak up the marinade better without any moisture in it.  I baked, marinated, and baked again. It was pretty good.  I wouldn’t say a necessary step.  What was different is that the tofu was crispier this way, and there was a lot more leftover marinade, which could be used as a sauce, meaning the coconut sauce wouldn’t be as necessary.  In the method described below, the marinade evaporates when you remove the foil to brown the tofu.  Once again something for you to experiment with.

The marinade before meeting the tofu.

The chile, cilantro, scallion, garlic paste before meeting the coconut milk and lemon.

 Tofu, Broccoli, and Rice Noodles with Spicy Lemon Coconut Sauce

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1 454g block tofu
250 g brown rice noodles
1 big head of broccoli, cut into florets

Tofu Marinade

1 tbsp miso
1 garlic clove, grated
1 chunk of ginger (about 1/2 your thumb), grated
1/3 cup wheat free soy sauce/tamari
2 tablespoons brown rice vinegar
2 tablespoons agave syrup
1 teaspoon dried red chilli flakes
1/2 cup water

Spicy Lemon Coconut Sauce from 101cookbooks

1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, de seeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tablespoons freshly squeezed lemon juice, plus more to taste

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Cut the tofu  into 8 equal slabs.  To press the tofu cover it in paper towel or a clean dish towel and put something heavy on top for 30 minutes.  If using paper towel switch to a fresh paper towel after 15 minutes.

While the tofu is being pressed, prepare the tofu marinade.  Whisk all the ingredients together in a bowl.  Once the tofu has been pressed long enough, cut it into even sized cubes.  The exact size is really up to you.  Combine the cubes of tofu with the marinade in a large ziplock bag .  Move everything around to make sure all the tofu is covered.  If you are going to cook the tofu right away, put it directly into an oven proof dish with the marinade.  Place the tofu in the fridge for 30 minutes or more, even overnight if you have the time.

Preheat the oven to 450F.

Place the tofu and the marinade in an ovenproof dish, making sure all the pieces are flat. Cover with foil and bake for 20 minutes.  Flip the tofu and bake for another 15 minutes.  Remove the foil and bake for another 5-7 minutes on each side to brown the tofu until there is just a little marinade left.

While the tofu is baking prepare Heidi Swanson’s delicious coconut sauce.  Her instructions, as found on her website 101cookbooks.com, are below.

“In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor.  Add the oil and the scallions, and smash or chop a bit more.  Add the cilantro, pulsing the food processor (if you’re using it) just a few times.

Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.”

15 minutes before the tofu is ready, bring a large pot of water to a boil for the noodles.  Cook the noodles according to package directions.  Drain and rinse.

At the same time, steam the broccoli florets for a few minutes until lightly cooked.

In a large bowl, combine the noodles, the broccoli, the tofu and the remaining marinade.  Mix everything together well.

Serve in bowls topped with as much coconut sauce as you deem necessary. 2-3 tablespoons should do the trick.

Enjoy.

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Delicious, Easy and Quick Healthy Meal; Lentils Rice & Broccoli

My intention here was to make a simple dish that is a complete meal.  I stuck to the plan and it was a success.  Although it does require cooking rice, broccoli, and lentils, it is incredibly easy, straightforward, and relatively quick.  So all you do is cook the 3 main ingredients, chop some cilantro, and then dress with olive oil, lemon juice and cumin.

I  decided to add the cumin later to add a little something to the dish to make it a little more flavourful.  I toasted the cumin seeds, and then ground them in a mortar and pestle.  This is the most complicated thing in this recipe however not 100% necessary.  While toasting the cumin seeds and grinding them yourself is nice, you could also use ground cumin.  Skipping the cumin all together is another option if the lemon, olive oil and cilantro does it for you. Continue reading

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Soba Noodles with Spicy Peanut Ginger Sauce


Spicy Peanut Noodle Goodness


Simple and easy yet delicious. I was inspired by a recipe called otsu in a book I purchased at Kitchen, Arts & Letters on my recent trip to NYC.  The book is Super Natural Cooking by Heidi Swanson.  It is a vegetarian (not vegan) cookbook.  I am really enjoying the book so far and would recommend it to vegetarians and non-vegetarians alike.  Check it out here on amazon if you want.  She also has an awesome website that I have started exploring called 101 cookbooks.

You should have most of the ingredients on hand on a regular basis which makes it easy.  If you don’t, you should and the solution is simple, get them.  I liked the simplicity of this recipe.  I still  changed things along the way but that wasn’t because there was anything wrong with Heidi’s recipe.  One day I will try the original because I am sure it is wicked good but for now here is my inspiration.  Feel free to change my recipe and make it your own.  The original dressing recipe does not call for any peanut butter but can you blame me for adding it? So good.  I also added the broccoli and removed cucumber in honour of my vegan friend I was making this with who doesn’t like them. Cough. Weird…

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