For tofu lovers, these Thai-influenced burgers won’t disappoint. The heat of the grill actually amplifies the natural sweetness of the pineapple, making it a contender for one of the best burger toppings around.
2 - 350 g (12 oz) blocks extra-firm tofu, chopped
1/3 cup (80 mL) wheat germ
3 green onions, chopped
1/4 cup (60 mL) chopped cilantro
2 garlic cloves, minced
2 tsp (10 mL) minced ginger
2 Tbsp (30 mL) reduced sodium soy sauce
1 Tbsp (15 mL) sesame oil
1 Tbsp (15 mL) sweet chili sauce or chili garlic sauce
1 1/2 tsp (7 mL) curry powder
6 pineapple rings
Zest of 1 lime
1/4 tsp (1 mL) chili powder, or to taste
1/8 tsp (0.5 mL) sea salt
Grapeseed oil for grilling
6 whole grain buns (optional)
4 Tbsp (60 mL) hoisin sauce
Place tofu in food processor container; blend until pulverized and beginning to stick together. Add wheat germ, green onions, cilantro, garlic, ginger, soy sauce, sesame oil, chili sauce, and curry powder to container and pulse until everything is mixed together. Form mixture into 6 equal-sized patties.
Pat pineapple rings dry with paper towel and brush both sides with a light coating of oil. In small bowl, stir together lime zest, chili powder, and salt. Season both sides of pineapple with chili mixture.
Preheat grill to medium. Brush tofu burgers with oil and grill for 5 minutes per side, or until golden brown. Grill pineapple rings for 2 minutes per side, or until they have developed grill marks. If using buns, heat them on the grill for 1 minute, or until toasted.
Serve tofu burgers topped with hoisin sauce and grilled pineapple.
Each serving contains: 220 calories; 13 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 25 g total carbohydrates (13 g sugars, 3 g fibre); 412 mg sodium
source: "Veggie Burgers", alive #370, August 2013
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.