Tag Archives: Protein

Black Bean and Corn Patties

This is a recipe from Food52.  Smoked paprika is a must, as is a food processor.  We serve on top of mixed greens dressed with lemon juice and olive oil, and top the patty with N’s Killer Guacamole, salsa, sour cream, and thinly sliced red onions (we don’t think it would taste good on a bun).

Serves 4 to 6

  • 1 small yellow onion, chopped 
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3 cupscooked black beans, DIVIDED (or approximately 1 1/2 cans, rinsed and drained) 
  • 1 1/2 teaspoons cumin powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • Black pepper to taste
  • red pepper flakes, to taste
  • 2/3  quick oats, plus extra as needed
  • 3/4 cups fresh corn cut from cobs
  1. Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
  2. Add the cumin, paprika, chili powder, sea salt, and peppers to taste. Stir in the sauté pan till spices toast lightly.
  3. Add 2 cups of the beans and stir to coat with the spices and onions.  Turn off heat.
  4. Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it’s well combined but still has texture.
  5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn, and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
  6. Shape mixture into six patties. Pan fry them in olive oil until golden on each side, and heated through.

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Filed under food, Protein, Salads, Vegetarian (lacto/ovo), whole food

Moroccan-style Vegetable Pie with Chickpea Crust

This recipe is from CBC’s “Best Recipes Ever

 

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 sweet yellow pepper or red pepper, diced
  • 1 zucchini, diced
  • 3 cups small cauliflower florets
  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1 cup (250 mL) tomato pasta sauce
  • 1 tbsp lemon juice
  • 1 cup frozen peas
  • 2 tbsp fresh coriander or parsley, chopped
  • 2 tbsp almond butter or peanut butter

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.

Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust*:

  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1/3 cup cold butter, cubed
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1-1/2 cups all-purpose flour
  • 1 tbsp milk

Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.*

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting.

*Note:  I had to add about 2T more butter, and 3T more cold water to make the dough hold together enough to knead it.

Servings: 6

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Filed under dinner, food, Main Course, Vegetables, Vegetarian (lacto/ovo), whole food

Tuna Croquettes à la Alton Brown

  • 2 tins flaked tuna, drained and well shredded by hand (original recipe calls for a 7 ounce pouch of tuna)
  • 2 green onions, chopped finely
  • 2 tsp Dijon mustard
  • 2 large eggs, beaten
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup panko bread crumbs + 1/2 cup panko bread crumbs
  • olive oil for sautéing
  1. Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup panko crumbs into a medium bowl and stir to combine.
  2. Using a small handful of the mixture, form a flattened patty, and place on a cookie sheet or plate.  Repeat with remaining mixture until all of it is used up.
  3. Allow the patties to rest for 15 minutes
  4. Place remaining 1/2 cup of panko onto a large plate. One at a time, coat each round in the panko on all sides.
  5. Heat enough olive oil to cover the bottom of a 12″ pan over medium heat until shimmering.
  6. Add the croquettes and cook for 2 to 3 minutes per side, or until golden brown.
  7. Remove to a cooling rack set over paper-towel-covered cookie sheet ( I just put them directly onto paper towel, and skip the cooling rack)
  8. Allow to cool for 2 to 3 minutes before serving.

I like to serve these with a sauce created by mixing together:

  • 1 part mayonnaise
  • 1 part sour cream
  • dill, to taste
  • salt and pepper, to taste
  • sometimes a finely chopped dill pickle, again, to taste
  • sometimes some very finely chopped green or red onion
  • a squeeze of lemon juice

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Filed under comfort food, dinner, Protein, Sauce

Cauliflower and Chickpea Coconut Curry

This is certainly not authentic, and doesn’t have well developed flavours, but it’s very quick and easy.  Chop up some hot pepper and add at the beginning if you’d like to zip things up.  Add some potato, small cubes, along with the cauliflower.

  • 2 Tbsp ghee or vegetable oil
  • 1 large onion, small dice
  • 3 cloves garlic, minced
  • 1” piece of ginger root, finely minced or grated
  • 2- 15 oz tins chickpeas, rinsed and drained
  • 1 28oz tin diced tomatoes
  • 1 head cauliflower, cut or broken into florets
  • 1 tin coconut milk (not sweetened!)
  • salt, to taste
  • ¼ cup cilantro, chopped

In a Dutch oven, heat the ghee over medium heat.  When it is shimmering, add the onion and stir occasionally until softened.

Add the garlic and ginger, and cook a few minutes longer until the onion begins to caramelize.

Stir in the spices and toast for a couple of minutes until they are fragrant.  Add a couple of drops of water to prevent burning, if you need to.  Stir constantly.

Add the tomatoes, coconut milk, chickpeas, and cauliflower.  Bring to a boil, reduce heat to low and cover.  Simmer for about 15 minutes, until the cauliflower is tender.

If desired, take lid off and cook for a few more minutes  until sauce has reduced to the consistency that you like.

Taste for salt.  Add the chopped cilantro and stir carefully.

Serve over brown basmati rice, or with roti or naan

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Filed under food, Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

Spinach Quinoa Salad with Cherries and Almonds

This salad tastes much better to me with a double batch of the dressing.

  • 1/4 cup sliced almonds, toasted in dry frying pan or in oven
  • 1 1/2 cups quinoa, rinsed and drained
  • 2 cups baby spinach leaves
  • 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
  • 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 1/4 cup plain, low-fat yogurt (not Greek)
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 cloves garlic, minced (about 2 tsp)
  • salt & pepper to season
  1. Bring 3 cups of water to a boil in a pot over medium-high heat.  Stir in quinoa.  Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
  2. Remove from heat and cool, covered, in pot.
  3. Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers.  Repeat with remaining spinach.
  4. In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
  5. In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
  6. Pour over salad and toss to coat.  Season to taste with salt and pepper.
  7. Chill for 30 minutes to allow flavours to develop, then serve.

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Filed under food, Grains, Main Course, Protein, Salads, Vegetarian (lacto/ovo)

Anne’s Quinoa Salad (via Pat Tamosetis)

  • 2 cups cold water or broth
  • 1 cup quinoa   (rinse well before using – I use organic white quinoa)

Combine water and quinoa in a pot, bring to a boil and simmer until quinoa “pops” (~15-20 min).   The water should all be absorbed and the quinoa should be tender.  Let cool to room temperature.  I like to cook the quinoa in the morning and then make the salad in the afternoon when it is cool.

  •  1 sweet onion (Vidalia or similar) finely chopped
  • 2 cloves garlic (crushed)
  • 2 tblsp olive oil/butter/coconut oil
  • Pinch each of white sugar and salt

Caramelize onions and garlic in the oil with salt and sugar over med-low heat, for about 25 minutes or until golden yellow and very soft. Remove from heat and let cool slightly.

Chop:

  • 2 stalks celery
  •  1 red pepper (half and half red and yellow)

Grate:

  • 1 peeled carrot
  • 1 peeled apple
  • 1/3 cup raisins or cranberries
  • 1/3 cup sunflower seeds

You can add any nuts, seeds, fruit or veggies that you like – be bold!  If you use apple, get the dressing on the quinoa quickly so the apple does not go brown. Combine the quinoa, fruits, veggies, nuts, seeds and berries in one large bowl/pot.  Pour on the dressing.

Dressing

  • 1/4 cup olive oil (or less)
  • 1/3 cup apple cider vinegar
  • a squeeze bragg or soya sauce
  • bloop maple syrup (up to 1/8 cup)
  • squeeze of lime juice
  • 1/2 tsp mustard
  • 1 tsp dill weed
  • Orange zest (to taste)
  • Salt and pepper as suits your taste

Combine all the dressing ingredients together in a glass container and give them a good shake. Pour over quinoa and veggies.  Fold to disperse dressing.  I stir the salad every hour or so to combine the flavours.  Refrigerate for an hour or overnight – enjoy!

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Filed under Grains, Salads, Vegetarian (lacto/ovo)

Tofu with Spicy Sesame Sauce

We’ve decided that we prefer this method of frying tofu to the General Tso version, but the sauce for the General Tso Version is better!

For the sauce:

  • ⅓ cup liquid honey
  • 3 tablespoons soy sauce
  • 3 tablespoons fresh ginger, minced or grated
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons red chili pepper flakes (use less if you like things less spicy)

For the tofu:

  • 14 oz. extra-firm tofu, pressed*
  • ¼ cup cornstarch with a good pinch of salt and pepper
  • Vegetable oil for frying

 For tossing with the sauce and tofu:

  • 2 tablespoons sesame seeds, toasted if you have the time
  • 4 green onions, minced

Mix all of the sauce ingredients together in a small saucepan and bring to a boil over medium-high heat.  Simmer the sauce on low while you prepare the tofu.

Making sure that the pressed tofu has been thoroughly dried, cut it into ¾” to 1” cubes, and place them onto a large plate; we slice the entire block in half “sideways”, and then cut each shallow block into smaller pieces (we end up with 24 pieces).  Sprinkle the cornstarch mixture over the tofu, and toss the cubes and cornstarch gently with your fingers until the cubes are completely coated.

Heat half an inch of vegetable oil in a deep frying pan until just smoking.  Gently put the tofu cubes into the hot oil  and fry them on all sides until light golden. Carefully lift the tofu from the oil and set on paper towels to drain.  You may need to do it in batches, however, our 12” frying pan is large enough to hold an entire block’s worth of tofu.

When all of the tofu has been fried, place the cubes in a large bowl. Remove the sauce from the heat and pour half of it over the tofu, tossing to coat. Sprinkle in the sesame seeds and green onions, and toss gently to coat evenly.

Serve immediately, with remaining sauce on the side for dipping or pouring over the tofu.

*To press tofu:  wrap the block of tofu in several layers of paper towels and set it on a flat plate. Place another plate on top of the tofu, and weigh it down with something heavy, such as a can of tomato juice. Let it sit for 20-30 minutes, or longer, if you have more time.

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Filed under Main Course, Protein, Vegetarian (lacto/ovo)