I made this simple diary free soup the other day and thought it would make the perfect Meatless Monday dish to share. You only need a handful of ingredients, but it packs a lot of flavour and makes a comforting dish to serve on a cold day. On top of that, you are getting some great health benefits and a decent serving of veggies in each bowl from the cauliflower, cayenne and garlic. Hope you enjoy!
Tacos are awesome because you basically just dump in a bunch of delicious toppings, then pick it up and DEVOUR it! But depending on what fillings you choose, your taco may not be the healthiest… However, if the shell of your taco is a leaf of lettuce, you know you are headed in the right direction. Then all you have to do is fill it with toppings that make both your taste buds and your body happy, like these roasted chickpeas!
I made these quinoa and wild rice stuffed acorn squash for a family dinner and it was a nice hearty but healthy alternative to our typical family veg-out sessions. You’re getting magnesium from the pumpkin seed, vitamin C and fibre (among other things) from the squash and it’s a complete protein meal because of the quinoa. You can also swap out the goat cheese for Daiya or nutritional yeast if you’re not down with the dairy.
When I saw the recipe for this Red Pepper Pasta from The Minimalist Baker on Pinterest, I was all over giving it a try.
For some reason, I’ve found roasting peppers intimidating. My sister makes a mean pizza with roasted peppers, but that step always worried me because I felt like they were a step away from catching fire in the oven. After making this dish, I realize how incredibly untrue and irrational that fear was, because roasting the peppers was the easiest part of the process. You just leave them in the oven to do their thing. So, lesson learned, there’s no room for fear in the kitchen (except maybe when using the food mandolin…) because these roasted peppers add so much flavour to the dish, can’t wait to make them again!
This chilli is a great option for big gatherings or potlucks because it’s fairly low maintenance to make, can be cooked in big batches and packs a lot of flavour. I don’t know many people who hate chilli, so it also goes over well with a crowd. This bowl came from a dinner party I had with friends this past weekend and as good as it was then, the leftovers were even better!
The cooked tomatoes are high in lycopene (a phytochemical with antioxidant properties) and you’re getting a complete protein by adding the quinoa. I kept this recipe pretty simple, but you could also add green/red peppers, chick peas etc.. The fun thing with cooking is you can modify meals to your taste, it’s like a delicious experiment, hope you enjoy this one 🙂 (more…)
I didn’t have any buns!! It’s an open faced burger, but feel free to imagine buns in there if you want? (How do you say buns without sounding silly?…)
If you were to ask me what dish I’d serve to a group of non-vegetarians on #MeatlessMonday, this would be the crowd-pleasing choice. As a vegetarian, sometimes people think you need to compromise on flavour because you don’t have meat. This could NOT be further from the truth, and this recipe is proof of that. Usually when I serve this to friends or family members, the next time I’m cooking, they’re asking me to make it again.
More proof of how delicious this dish is- I told my dad I was making them for dinner and he conveniently stopped by the house to eat one (literally 20 minutes after our phone call he was at my door)… Can’t blame him, it’s one of my favourite meals to make for myself too :).
Read on for ingredients and recipe directions. (more…)
I like to make this parfait either for breakfast or as a quick snack. It’s so simple to put together and the different flavours and textures (sweet from the vanilla yogurt and blueberries, crunchy and salty from the granola) means it fulfills a lot of cravings all at the same time, while also being pretty healthy.