If you like the jumble of sour, sweet, salty, and spicy flavours that epitomizes Thai cuisine, you’re going to be absolutely smitten with this Burmese influenced stir-fry that is reminiscent of laab—a herby minced meat. Cutting the chicken by hand results in a better texture than using ground chicken. Serve with brown rice and even some lettuce leaves for scooping up the mat.
You can turn this into a vegetarian dish by omitting the fish sauce and finely dicing up a block of drained firm tofu and then stir-frying the tofu pieces in place of the chicken.
Per serving:
To mince chicken, with cutting board on counter, smooth side facing up, run a large knife blade parallel to the cutting board to slice each chicken breast in half width-wise, opening each up into two thinner, even pieces. Slice chicken against the grain into thin strips, then chop finely. Run knife over the meat until evenly minced.
In small bowl, mix together soy sauce or tamari, fish sauce, lime juice, sugar, and sliced chilies.
Heat wok or large skillet over medium-high heat. Add 1 Tbsp (15 mL) oil and swirl to coat pan. Place minced chicken in pan and heat until browned and cooked through, about 4 minutes. If liquid begins to accumulate in bottom of pan, carefully drain and continue cooking. Remove chicken from pan and set aside.
Reduce heat to medium and add remaining 1 Tbsp (15 mL) oil to pan. Place shallot in pan and heat until a shade or two darker than golden, about 6 minutes, stirring often. Add garlic and ginger; heat 1 minute. Add tomatoes and heat 1 minute. Stir in chicken and soy sauce (or tamari) mixture and heat through. Stir in cilantro and mint.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.