Serves 4 chicken and 4 vegan meals.
From tempeh to organic chicken, this flexible grill selection offers delicious flavours to satisfy all palates. Marinating tempeh and organic chicken are the best prep options for a flavourful, juicy dish. Serving options include layered on a bun, in a bowl with greens, or on a bed of rice. The additional flavourful punch comes from the pickled veggies.
In 4 cup (1 L) Mason jar, combine cucumber, onion, and matchstick carrots. In small saucepan, bring vinegar, water, sugar, salt, and chilies to a boil. Stir to blend. Pour over vegetables in Mason jar and press down, submerging vegetables in liquid. Bring to room temperature. Cover and refrigerate till chilled. Pickles can be stored in the refrigerator for up to 1 month.
In small saucepan, make banh mi marinade by combining water, lime juice, honey, garlic, gingerroot, salt, and chilies. Gently heat, stirring to dissolve honey and marry flavours. Remove and cool. Divide between 2 shallow bowls.
Cut tempeh into 1 in (2.5 cm) cubes. Place chicken breasts in one bowl, tempeh cubes in second bowl. Roll them around in marinade to coat. Cover each bowl and refrigerate to marinate for a few hours or overnight.
In small bowl, whisk Spicy Mayo ingredients. Transfer to squeeze tube and refrigerate. It can be refrigerated for up to a week.
Grease barbecue grill and preheat to medium high. Slide tempeh cubes onto 2 skewers. Set aside.
Begin by grilling chicken. Remove chicken from marinade and place on heated grill. Grill chicken, without turning, for 6 to 10 minutes, depending on heat from barbecue.
Lower heat on a portion of grill. Flip chicken and move to indirect heated side of grill. While chicken continues to cook, place skewered tempeh on heated side. Gently grill, turning skewers several times until slightly crusted and piping hot, about 5 minutes. Remove and cover to keep warm. Continue to cook chicken until it registers 160 F (70 C), about 8 to 10 minutes. Remove to cutting board and let rest for a few minutes before slicing.
To serve, spread toasted crusty rolls with Spicy Mayo, or alternatively, line serving dishes with lettuce. Arrange tempeh cubes or slices of chicken onto rolls or lettuce. Using tongs, arrange pickled vegetables on top. Add some slices of serrano peppers and fresh cilantro.
TIP: Homemade nondairy mayo is a cinch to make. In blender, combine soft, plain tofu with 2 Tbsp (30 mL) avocado oil, 1/4 to 1/2 tsp (1 to 2 mL) sea salt, and 1 Tbsp (15 mL) apple cider vinegar. Whirl until smooth and creamy. Whirl in Dijon or garlic powder, to taste, if you wish. Store in refrigerator for up to 2 weeks.
This recipe is part of the 7 Healthy Recipes for the Ultimate Father's Day BBQ collection.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.