1 Tbsp (15 mL) butter
1 large onion, finely chopped
1 garlic clove, crushed or finely chopped
1 Tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) oregano, dried
1 jalapeo pepper, finely chopped
1 tsp (5 mL) basil, dried
2 carrots, sliced
2 celery stalks, sliced
1 green pepper, chopped
28 oz (828 mL) can of diced plum tomatoes with juice
12 oz (340 g) package of seasoned ground tofu
19 oz (562 mL) can of red kidney beans, drained and rinsed
Over medium heat saute butter and onion until onions are clear. Add the garlic, chili powder, cumin, oregano, jalapeo, and basil. Saute for 1 minute, stirring to mix. Add carrots, celery, and green pepper and saute for a few minutes to soften. Stir in remaining ingredients (tomatoes, ground tofu, and beans) and bring almost to a boil, then reduce heat to low and simmer for at least 1 hour. The longer it simmers, the better.
Adjust spices to taste. Sprinkle with grated Parmesan or cheddar cheese and serve with crusty bread (garlic bread is good, too).
Source: alive #303, January 2008
These breakfast pops are the perfect way to start a summer day. The surprise addition of homemade granola embedded in the pop takes this from a snack-time treat to a filling breakfast to fuel the day ahead. Incorporating fermented foods, such as yogurt, into our diet helps to enhance the body’s absorption of proteins, vitamins, and minerals. Customize these breakfast pops with whatever combination of fruit you have on hand.
This riff on everyone’s favourite childhood sandwich is a delicious snack on a sultry summer day. It’s like ice cream but with fewer calories and a more advantageous nutrition profile. And there’s no ice cream maker required! Easy freeze To freeze bananas for “nice cream” or smoothies, peel and chop ripe fruit into 1 in (2.5 cm) chunks. Spread out on baking sheet and place in freezer until solid, 2 or more hours. Transfer to airtight container for storage in freezer.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.