This interpretation of the iconic BLT has plenty of crunchy appeal. Crisping seasoned tempeh in the oven is a stellar “facon” alternative to traditional bacon without the overload of fatty calories. Although the tomato vinaigrette can be made two days ahead if chilled, it’s best used warmed or at room temperature, and the chives should be stirred in just before serving.
Make and take Each of these sandwich-salad hybrids can be enjoyed for lunch or dinner. To take them to go for workday lunches, proteins such as tuna or chicken can be prepared ahead of time and tossed with vegetables in your transport containers. To avoid unappetizing soggy greens, however, keep dressings separate and add to salads just before serving.
Up in smoke If you’re not using liquid smoke for the tempeh marinade, consider applying smoked paprika for a little smoky essence.
Place tempeh slices in large shallow container. In small bowl, whisk together soy sauce, vinegar, maple syrup, liquid smoke, and cumin. Pour mixture over tempeh slices. Cover and chill for at least 2 hours or overnight.
Preheat oven to 300 F (150 C). Remove tempeh from marinade and lay slices on 2 baking sheets lined with parchment paper. Brush tops with 2 tsp (10 mL) oil and dust with half of paprika. Bake for 12 minutes or until darkened. Flip tempeh slices, brush tops with another 2 tsp (10 mL) oil, and dust with remaining paprika. Bake for another 10 minutes or until crispy. When cool enough to handle, break tempeh u201cbaconu201d into pieces.
Raise oven temperature to 350 F (180 C). In large bowl, toss bread with 1 Tbsp (15 mL) oil and Italian seasoning or Herbes de Provence. Squeeze gently so bread absorbs oil. Spread out on baking sheet and bake for 12 minutes, stirring once halfway, until golden brown and crispy.
Heat 1 Tbsp (15 mL) oil in skillet. Add shallot and cook, stirring often, until golden. Add tomatoes and heat until softened and beginning to release juices, about 3 minutes. Place tomato mixture in bowl and stir in remaining 2 Tbsp (30 mL) oil, red wine vinegar, chives, and pepper.
Divide romaine lettuce among serving plates and top with tomato mixture, tempeh, and croutons if desired.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.