Posts Tagged ‘gluten-free’

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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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!

Sticky Nut Bars

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This recipe is my favourite combination of salty and sweet.  I got the recipe from one of my favourite vegetarian websites http://www.greenkitchenstories.com. The only addition I made was I sprinkled coarse salt on top. So good!

10 fresh dates (chopped)
2 tbsp water
2/3 cup organic peanut butter (salted)
1 cup mixed nuts, we used almonds, cashew nuts and pistachio (coarsley chopped)
1/4 cup coconut flakes
1/4 cup sunflower seeds
1/2 cup dried fruit (we used green raisins, yellow raisins and goji berries)
1/2 tsp salt

Coat a springform pan with parchment paper. In a small saucepan, stir together dates, water and peanut butter and place over low heat.

Add the rest of the ingredients and stir until the dry ingredients are coated. Add some more nuts if the mixture feels too moist and some more water if it is too dry.

Pour the mixture in the springform pan and put in the fridge for half an hour. Cut them into squares before serving. Store them in an airtight container in the fridge.

I cut it into 20 pieces.
4 weight watchers points plus each

Lemon Garlic Hummus

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A light and fresh snack to help keep optimism alive as I continue to long for spring to arrive.

1 tsp lemon zest
1 tbsp fresh lemon juice
1 cup chick peas, rinsed and drained
1 tbsp olive oil
1 clove garlic, minced
1 tsp maple syrup
Salt and pepper to taste

Combine all ingredients together in blender or food processor. I used a Magic Bullet. Blend until smooth. You may need to stir mixture with a spoon half way through to help it out. If mixture is thick and not blending add 1 tbsp water.

Serve with fresh vegetables.

5 weight watchers points plus for 1/2 portion

Spaghetti Squash with Hearty Tomato Sauce

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This is one of my favourite recipes to use all the veggies that need to get eaten from the fridge. I have included everything from portabella mushrooms to kale. The staple veggies I always use are onion, peppers and sweet potato. I make it a little bit different each time, this is my latest version.

2 medium spaghetti squash, halved
1 tbsp olive oil
1 medium red onion, diced
2-3 cloves garlic, minced
1 cup sweet potato, grated
1 yellow pepper, diced
1 red pepper, diced
1 small zucchini, diced
2 ripe tomatoes
1/4 cup julienne- cut sun dried tomatoes (from package not oil)
1 – 398 mL can tomato sauce
2 handfuls fresh spinach, chopped
5 leaves fresh basil, chopped
Small handful fresh Italian parsley, chopped
1/2 tsp sea salt
1 tsp pepper
1/8 tsp crushed red pepper flakes (if desired)
10 cocktail sized bocconcini, halved
Freshly grated Parmesan cheese – to taste

Cut spaghetti squash in half lengthwise and scrape out seeds and pulp. Place face down in a shallow dish with a small amount of water. Cook on high in the microwave for 8-10 minutes. Alternatively, heat oven to 375 F and cook squash for 40-45 minutes. After cooking, allow to cool.

Over medium heat, in a large frying pan or wok, heat oil. Cook onions and garlic for 2-3 minutes. Add sweet potato and cook for about 5 minute stirring frequently. Adding peppers, zucchini and tomato, continue sautéing for 4-5 minutes.

Turn heat to low. Add tomato sauce, spinach, salt, pepper, parsley, basil and red pepper flakes. Stir well. Allow to simmer for 15 minutes, stirring occasionally. Tasting as you go, add additional salt, pepper and red pepper flakes as desired. (If you are a garlic lover, add one of the cloves at this step for a stronger garlic taste)

While sauce is simmering, using 2 forks, scrape the spaghetti squash loose. Keep half of the squash in the skin and transfer half to a bowl.

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Turn heat to low and stir in bocconcini, covering with sauce completely. Allow sauce to sit for an additional 5 minutes so that the cheese can begin to melt. Do not stir, as bocconcini cheese pieces are meant to stay mostly intact.

Scoop sauce directly into spaghetti squash ‘bowls’, layering sauce and remaining squash. Top with Parmesan cheese and fresh parsley.

Makes 4 portions.
5 Weight Watchers points plus per serving (before Parmesan cheese)

Spicy Jalapeño Black Bean Burgers

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Bravely I took on the task of cooking dinner for 4. Potentially tricky as it was for 2 vegetarians and 2 non-vegetarians. Since I decided to cook a vegetarian meal, I felt like the pressure was on. Usually when I have guests over who are carnivores, I bravely venture into the land of purchasing and preparing meat. I struggle with this for all of the obvious reasons. For the first time ever, I decided to make it all veggie. I knew it had to be good. On the menu: pineapple salsa and guacamole with blue corn tortillas, spicy jalapeño black bean burgers and oven cooked sweet potato fries with chipotle mayo. It seemed like I had a delicious menu lined up, but I was nervous.

I would love to report the meal was a huge success, however I only won over my fellow vegetarian. The rest of the feedback consisted more of… silence. Not complaining, not overjoyed. I however, loved the spicy burgers! So, although I was quite pleased, I will continue on with my quest to create a burger that keeps everyone – meat-lovers included – coming back for more.

This spicy burger recipe is definitely still on my favourite list. I loved the sweet of the pineapple salsa combined with the spicy jalapeño. Play around with the amount of jalapeños to suit your taste buds.

1/2 cup quinoa
2 cups black beans
1/4 cup pickled jalapeños
1/2 cup red onion, diced
2 cloves garlic, minced
1 tbsp chia seeds
2/3 cups steel cut porridge oats
1 tsp salt
1 tsp pepper

In a small sauce pan combine 1/2 cup quinoa with 1 cup water. Bring to a boil. Reduce to low and cover for about 12 minutes or until water is completely absorbed. Fluff with a fork.

In a large bowl mix drained black beans, onion, jalapeño and garlic. Add quinoa. Using a hand-held immersion blender, combine ingredients until smooth. Stir in oats. Refrigerate for 30 minutes.

Using a 1/2 cup measure, scoop out mixture and shape into patties.
Pan fry burgers until golden brown. Top with a slice of cheddar cheese and serve with pineapple salsa and guacamole. Enjoy!

Layer extras in wax paper in an air tight container and refrigerate. Keeps well and it’s a delicious – not to mention kind of fancy, weekday lunch.

Makes 6 patties.
Each is 4 weight watchers points plus.

Pineapple Salsa

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This salsa is so quick and easy to assemble. It is packed with flavour and tastes so much better than store bought. Use in Mexican Quinoa Bake and Spicy Jalapeño Black Bean Burger recipe.

1 medium yellow onion, diced
5 vine ripened tomatoes, chopped
1 handful fresh cilantro, chopped
1 cup fresh pineapple, chopped
1 jalapeño deseeded, chopped
2 tbsp fresh lime juice
1 tsp salt

Combine all ingredients well. Let sit for at least an hour before serving to allow all flavours to mix. Refrigerate.

0 weight watchers points plus.

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