For a little Mexican kick while hitting the trails, these savoury sandwiches are perfect for energy and flavour. Pop them over a little campfire until warmed through, if you wish.
Pressing tofu releases any extra water, making it more satisfying in a sandwich.
For an added Mexican kick, drizzle sandwich fillings with a little Mexican crema before enclosing with top halves of buns. Mmmm ... delicious!
Freeze a bottle with tomato juice spiked with lemon. Pack with lunch for your trek. It not only keeps your meal cold but provides essential electrolytes for sipping once thawed.
Brush pressed tofu slices with 2 tsp (10 mL) olive oil and lightly season with chili powder and ground cumin. In nonstick frying pan over medium heat, sear until golden on both sides. Splash with lime juice and transfer to plate lined with paper towels to cool.
Cut buns horizontally in half. Place a couple of halves, cut-side down, in nonstick frying pan and toast until cut sides of buns are golden and crispy. Repeat with remaining bun halves.
Brush shaved zucchini slices with remaining 2 tsp (10 mL) olive oil and, in nonstick frying pan, gently sear on both sides just until they begin to turn pale golden. Transfer to paper towel-lined plate.
Spread equal amounts refried beans on bottom half of each toasted bun. Season with black pepper and sprinkle with chopped cilantro. Place romaine leaf on each and then a seared tofu slice.
Divide roasted red peppers, seared zucchini slices, and avocado, and then place equal amounts on top of each bun half. Cover with tops of toasted buns and press down.
Tightly wrap each bun in parchment paper and tie with string. Overwrap tightly in foil and refrigerate until ready to take. Can be made a day ahead.
This recipe is part of the Pack Your Panniers collection.
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.