One of my favourite salads from our Cuisine Canada Gold-award-winning cookbook Ultimate Foods for Ultimate Health … and don’t forget the chocolate! This vegetarian main course can be served either cold or hot.
1/4 lb (125 g) uncooked whole grain pasta
4 cups (1 L) red cabbage, shredded
1 large carrot, grated
1 red pepper, diced
4 cups (1 L) broccoli florets
1/4 cup (60 mL) natural organic crunchy peanut butter
2 Tbsp (30 mL) rice vinegar
2 Tbsp (30 mL) water
2 Tbsp (30 mL) sodium-reduced soy sauce
2 Tbsp (30 mL) honey
1 Tbsp (15 mL) chili-garlic sauce
2 Tbsp (30 mL) fresh lime juice
1/4 cup (60 mL) peanuts
1 cup (250 mL) fresh cilantro, chopped (optional)
1 green onion, chopped (optional)
Cook pasta according to the package directions.
In medium bowl, whisk together peanut butter, rice vinegar, water, soy sauce, honey, chili-garlic sauce, and lime juice until blended.
To serve cold
Toss shredded cabbage, grated carrot, diced red pepper, and broccoli florets into large bowl; set aside. Pour dressing over veggies.
By this time the spaghetti should be cooked; drain. Add to veggies and toss until everything is well coated. Refrigerate until well chilled, either 3 hours or overnight.
To serve hot
Heat large frying pan over medium heat. Add 1 Tbsp (15 mL) organic canola oil and sauté broccoli for 1 minute. Add cabbage and sauté for 1 minute. Add carrot and red pepper; sauté until all veggies are tender crisp. Add hot cooked pasta and toss with dressing. Stir until well coated and serve.
At serving time divide the salad equally between 4 plates and sprinkle each serving with 1 Tbsp (15 mL) peanuts. If you decide to go with the Asian flavours, sprinkle each with 1/4 cup (60 mL) of cilantro and 1/4 of the green onion. Serves 4.
Each serving contains: 350 calories; 14 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 46 g carbohydrates; 9 g fibre; 465 mg sodium
source: "Pasta to the rescue", from alive #320, June 2009
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.