Archive for April, 2013

Portabella Mushroom Stack

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Another recipe from my heroes at The Coup restaurant in Calgary, Ab. I’ll blog something different next – I promise! This recipe I have been meaning to try for awhile but I was a bit overwhelmed by both the ingredient list as well as the ‘stacking’ process. I had time tonight, and I happened to have everything on hand except for the sprouts so… I decided to go for it! I was pleased that it was not as difficult as I thought it would be! It was so filling I couldn’t finish it, but I was pleased with how it turned out. Next time, I will include the sprouts!

1 small eggplant
1 whole garlic bulb, roasted
3/4 cup quinoa, cooked
40 ml balsamic vinegar
2 tbsp olive oil
5 tbsp raw tahini
1/2 tsp salt
2 cups spring lettuce mix
4 portabella mushrooms, stemmed and even in size
2 tsp olive oil
1 medium shallot, peeled and thinly sliced
1 1/2 cup spinach or chard, chopped
1 large tomato diced
1/2 package sprouts
250 mls tahini lemon garlic dressing (recipe below)
50 ml hemp oil
4 beautiful mint leaves
4 lemon wedges

Puncture eggplant with a fork prior to broiling to release the pressure

Broil eggplant for approx. 30 minutes, or until a fork can puncture with ease. Flip eggplant at half time.

Let eggplant cool off in colander and peel off skin.

In a medium bowl, mix eggplant with garlic, quinoa, balsamic vinegar, olive oil tahini, and salt.

Place spring mix evenly on 4 plates and set aside.

In 2 separate pans, but simultaneously, pan sear the portabella mushrooms with olive oil , and sauté the shallots and greens.

Place a cooked mushroom on each plate, on top of the greens.

Find a round plastic container around the size of the portabella mushroom or smaller and about 4″ in height. (A metal cylinder will also work) cut off the bottom of the container and place on top of the mushroom. Pack 1/4 full of sautéed greens, 1/2 full with quinoa eggplant mix, 1/4 full with tomatoes and overflow top with sprouts. Pack down prior to pulling the container off. Carefully and slowly!

Drizzle spring mix and plate with dressing and hemp oil

Place mint on top of sprouts and lemon on the side!

Tahini Lemon Garlic dressing

1/4 cup tahini, raw
1 tbsp garlic, minced
3/4 cup lemon or lime juice, fresh
1/4 cup nutritional yeast (optional)
1/2 cup olive oil
1 tbsp sea salt
1/3 cup water
1 tbsp cracked pepper

Food process all ingredients until smooth
Salt to taste.

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Berry Basil Juice

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We like to add basil to any juice for a fresh, herb flavour. However, basil can be a bit tricky to juice. We feed it through tube with other ingredients for best results. Basil helps with indigestion, nervous tension, stress and tension headaches.

1 bunch kale
2 small apples
2 cups strawberries
2 cups blueberries
handful fresh basil

Wash all produce thoroughly. Process through the juicer. Stir. Pour over ice and serve immediately.

2 weight watchers points per cup of juice.

Yam and Chipotle Quesadilla

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This spicy quesadilla is exploding with flavour. It is a super-filling, healthy and satisfying dinner that everyone enjoyed. The recipe is from the Meet the Coup Cooks cookbook which is from my favourite vegetarian restaurant The Coup in Calgary, Alberta. I made a few minor changes to avoid using oil, and I baked them instead of pan-frying. They turned out so well! I can’t wait to eat the leftovers for lunch tomorrow!

2 medium yams, cut into 1 inch pieces
1/2 medium yellow onion, chopped
3 chipotle peppers in a can
1 cup black beans
2 garlic cloves, peeled
1/2 bunch spinach, washed
1 red or yellow pepper, diced
1/4 bunch green onions, chopped
1 cup cheddar cheese
1/4 cup cilantro, chopped
4 sprouted tortilla wraps
1 avocado thinly sliced (optional for serving)
1 cup mango salsa (optional for serving)
1 cup sour cream (optional for serving)

In a large bowl mix yams, onion, salt and pepper and combine

Place on a lined baking tray and roast at 360F for 40 minutes or until yams are super soft.

In a food processor place roasted yams and onions, chipotle peppers, garlic cloves and blend until smooth.

On one side of each wrap place the yam mixture, black beans, spinach, peppers, green onion, cheese and cilantro.

Fold in half and place on a baking sheet. Bake at 400F for 8-10 minutes or until cheese is melted and wraps are crisp.

Top with your choice of sliced avocado, salsa, and sour cream

10 weight watchers points plus per wrap (before garnishes)
* the tortilla wrap I used was 4 wwpp

Mango Salsa

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Mango season is upon us! It seems like there is such a short window for this juicy and delicious fruit and I want to make the most of it. I am on a big mango kick this year and I’m buying them by the case! This sweet salsa is tasty with tortillas or even on its own – fresh off the spoon!

1-2 ripe mango, diced
3 vine ripened tomatoes, diced
1/2 red onion, diced
Handful cilantro, chopped
1 tbsp fresh lime juice
1 tsp salt, or to taste

Chop all ingredients and combine in a bowl.

Let sit at room temperature before serving.

0 weight watchers points plus per serving!

Beet Juice

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Beets are one of my favourite vegetables cooked, so I have been excited to experiment with them in the juicer. Beets are high in vitamin A, antioxidants, potassium and are cleansing for the liver. This juice is healthy,tasty and full of earthy flavours!

2 large beets, tops intact
4-6 stalks celery
2 apples
1 lime

Wash all produce thoroughly. Process through the juicer. Stir. Pour over ice and serve immediately.

Makes 4 cups
1 weight watchers points plus per serving

Versatile Blogger Nomination

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As a new blogger, I am always surprised and pleased to find that people have even been looking at my page. So, I was quite shocked when I read a message from Cooking With Sapana nominating me for a Versatile Blogger Award. Wow. Thank you! It is encouraging to be recognized, especially by a blogger who I admire so much!

I nominated bloggers whose blogs I enjoy, read often and they often have unique, interesting and thoughtful posts.

The rules for the Versatile Blog Award are :
1. Display the award logo on your blog.
2. Thank and link back to the person who nominated you.
3. State 7 things about yourself.
4. Nominate 15 other bloggers for this award.
5. Notify these bloggers of the nominations by linking back to one of their specific blog posts so they get notified back.

7 things about me:

1. I am a procrastinator (proof? I was nominated 2 weeks ago…)
2. 419 by Will Ferguson was the last book I read
3. Mad Men is my favourite show
4. I love to travel
5. Yoga is my favourite activity
6. Cheese and crackers is my favourite snack
7. Blogging has quickly become one of my favourite hobbies 🙂

The bloggers I nominate are

1. The Garden Smallholder

2. The Vegetarian Ginger

3. Applecoconutlove

4. Better Bites

5. Wisconsin Wellness

6. Heavenly Vegan Baking

7. Veganizzm: The Nuts and Oats of Vegan Cooking

8. Le Pirate

9. The Windy Kitchen

10. The Green Rabbit

11. The Nutrition Doctor is in the Kitchen

12. Cinnamon Soliloquy

13. Versatile Vegan

14. Gluten Free Gus

15. Vinicooksveg

Thai Peanut Pizzas

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Home Made Peanut Sauce
1 1/2 tbsp natural peanut butter
1 tbsp honey
1 tbsp soy sauce
1/2 tsp water
A dash of Tabasco sauce
1 clove garlic, minced
1 tsp grated fresh ginger

Pizzas
2 whole wheat tortilla wraps
1 medium carrot, grated
2-3 green onions, chopped
1 medium bell pepper, chopped
Handful fresh cilantro, chopped
6 tbsp cheddar cheese, grated

Preheat oven to 350 degrees.

On a lightly greased baking sheet place tortilla wraps. Bake in oven for 10 minutes, flipping at the five minute mark.

In a small bowl, mix peanut butter, honey and soy sauce together. Slowly add water into the mixture until the sauce is smooth. Add Tabasco, garlic and ginger and stir until thoroughly combined.

On the crisp tortillas, spread the peanut sauce evenly. Top with carrot, onion, peppers and cheese.

Bake for 10 minutes or until the cheese is melted and bubbling. Top with fresh cilantro.

10 weight watchers points plus per pizza
*dependent on the tortilla used. Mine was 4 points plus

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