Posts Tagged ‘dinner’

Chana Masala

imageWe are all cooking Indian for my dinner club tonight! We pick a country and each bring a main dish originating from there. The host provides drinks and dessert. It’s a lot of fun! Not only do we experiment and share new recipes but best of all, it is a great way to spend an evening catching up with friends. I don’t have a lot of experience cooking Indian food, but chana masala is one of my favourites when I go out. This recipe seemed like a good one for novices. It’s less oily than take out, and is quite tasty! I’m looking forward to see what everyone else brings!

3 tbsp (45 mL) olive oil
2 onions, chopped
6 cloves garlic, minced
2 tbsp (30 mL) grated fresh ginger
2 tsp (10 mL) chili powder
2 tsp (10 mL) ground coriander
2 tsp (10 mL) ground cumin
2 tsp (10 mL) garam masala
1/2 cup (125 mL) tomato paste
2 tsp (10 mL) packed brown sugar
1/4 tsp (1 mL) salt
2 cans (19 oz/540 mL each) chickpeas, drained and rinsed
2 tbsp (30 mL) lemon juice

In saucepan, heat oil over medium-high heat; cook onions, stirring occasionally, until softened, about 5 minutes.

Add garlic and ginger; cook for 1 minute. Stir in chili powder, coriander, cumin and garam masala; cook until fragrant, about 1 minute.

Stir in 1 cup water, tomato paste, brown sugar, salt and chickpeas, scraping up any browned bits. Reduce heat, cover and simmer until thickened slightly, about 15 minutes. Stir in lemon juice.

Makes 6 servings – 7 weight watchers points plus each
Source : Canadian Living Magazine: April 2012

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GreenBee Burger

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Here’s an original greenbeekitchen recipe! Burgers are one of my favourite meals, especially during BBQ season. I’ve been working on incorporating green ingredients into this recipe to create a delicious, healthy green burger!

1 tbsp olive oil
1/2 cup dried green lentils
1/2 cup shelled and finely chopped pistachios
1 cup grated zucchini, patted dry
2 cups spinach, chopped
1 yellow onion, diced
3 cloves garlic, minced
1 portabella mushroom, diced
1 tbsp fresh dill, chopped
1/2 cup breadcrumbs
2 tbsp chia seeds
Salt and pepper

In a medium-sized saucepan, bring 1/2 cup lentils and 1 cup of salted water to a boil. Turn heat to medium low and cook uncovered for 20- 30 minutes until lentils are tender. Remove from heat and drain excess liquid.

In a wide bottomed pan, heat oil and sauté onion until translucent. Add garlic, zucchini, mushroom, spinach, dill, salt and pepper. Cook on medium heat for 5 minutes, stirring regularly. Transfer to a bowl and let cool.

In a food processor, combine lentils and pistachios with cooked vegetables. Pulse until coarsely combined. Stir in 1/2 cup breadcrumbs and 2 tbsp chia seeds.

Form into 6 patties and pan fry until browned on both sides. While patties fry, assemble your favourite burger condiments. Build your burger and enjoy!

Makes 6 patties.
4 weight watchers points plus each per patty

Botanical Burger

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This recipe is the first homemade vegetarian burger I ever tasted, and to this day it remains to be one of the best! Thank you Bergie! I was blown away by the delicious taste and definitely impressed by the number of fresh ingredients used. It has become a favourite of mine, and whenever I have guests to impress, this is a recipe I can count on. Although it looks like a ton of work, once the initial prep of the veggies is completed, it goes quite quickly. This recipe comes from a restaurant called Rebar in Victoria, British Columbia.Enjoy!

Botanical Burger
2 tbsp olive oil
1 yellow onion, minced
3 garlic cloves, minced
1 cup carrot, grated
1 cup turnip, grated
1 cup zucchini, grated (water squeezed out)
1 cup beets, grated
2 tsp salt
2 tsp dried dill
1 tsp cracked pepper
1 cup mashed potatoes
1 cup cooked brown rice
1/2 cup hazelnuts, roasted
2 tbsp soy sauce
2 tbsp nutritional yeast
2 tbsp parsley, minced
2 tbsp minced tarragon
Fresh bread crumbs (optional)

Lime Tarragon Mayonnaise
1 cup regular mayo
Zest of 1 lime
2 tbsp minced tarragon

Heat oil in a wide bottomed pan, and sauté onion until translucent. Add garlic, grated vegetables, salt and pepper. Stir thoroughly and cook for 10 minutes over medium high heat stirring regularly. Transfer to large bowl and cool.

Place cooled vegetables, rice and hazelnuts in a food processor. Pulse until coarsely combined.

Transfer to large bowl and mix in all of the remaining ingredients. Season to taste.

Take a handful of the mix and test it to see if it holds together. If not, add breadcrumbs 1/2 cup at a time until the mixture firms.

Shape into patties (I used a 1/2 cup measure) and sauté in olive oil until browned on both sides.

While patties fry, stir together the mayo ingredients and assemble your favourite burger condiments.

Store leftovers in an airtight container in the fridge.

Makes 6 patties.
4 weight watchers points plus each*

* calculation made using 1/2 cup bread crumbs

Creamy Smoked Tofu Pasta

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Tofu is NOT something I normally like. In fact, normally, I avoid it. I know- it’s a great source of protein and a staple for vegetarians, but it is not part of my usual diet. Until now… Maybe it’s been around for awhile, but I recently discovered smoked tofu, and curiosity led me to try it. Although the the tofu texture was still not my favourite, I cut it up quite small and I barely noticed it. The smokiness of the tofu infused the whole sauce making for a rich and filling pasta dish that was delicious and healthy. Smoked tofu might become a staple in my house….

1 pkg. smoked tofu, chopped
1 tbsp olive oil
1 clove garlic, minced
1 medium yellow onion, diced
1 yellow or red pepper, diced
1 can light coconut milk
1/3 cup sun dried tomatoes, julienned (dried, not in oil)
1 cube vegetable bouillon
2-3 cups spinach, chopped
8 leaves fresh basil, chopped
Salt and pepper, to taste
Pasta of your choice

In a wok, over medium-high heat, heat olive oil and sauté onion, garlic and smoked toft until onion is soft. Add red pepper and cook for a few more minutes stirring frequently. Add coconut milk, bouillon and sun dried tomatoes and allow to simmer for 10 minutes.

Meanwhile, in a large pot, cook pasta of your choice in salted water.

Add spinach to the sauce, and cook until spinach is just beginning to get soft. Salt and pepper to taste.

Using a ladle, spoon sauce over pasta. Top with fresh basil.

Makes 4 servings.
5 weight watchers points plus per serving of sauce.

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.

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

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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