1 cup (250 mL) navy beans
2 cups (500 mL) chicken stock
2 shallots, chopped
2 slices of bacon (optional)
1 sprig thyme
1/2 cup (125 mL) tomato sauce
Salt and pepper to taste
2 medium red peppers, diced small
1 tsp (5 mL) tomato paste
2 Tbsp (30 mL) red wine vinegar
1/2 tsp (2 mL) sugar
Grainy Mustard Sauce
3 shallots, chopped
1/2 tsp (2 mL) mustard seeds
1 Tbsp (15 mL) grainy mustard
3 Tbsp (45 mL) red wine
4 cups (1 L) chicken stock
3 cups (750 mL) mushrooms (mixture of button, oyster, or any type)
1 Tbsp (15 mL) extra-virgin
4 5-oz (150-g) snapper fillets
2 Tbsp (30 mL) grapeseed oil
For cassoulet, drain soaked beans and place in medium saucepan over medium heat. Cover with chicken stock and cook until nearly done, about 35 minutes. Meanwhile fry bacon on medium heat for 2 minutes. Reduce heat to low and add shallots, thyme, and tomato sauce. Cook 5 minutes. Add beans, cover, and cook until beans are soft, about 10 to 15 minutes. Add water as desired to prevent sticking. Discard bacon and thyme sprig and season to taste. Make a day ahead, refrigerate, and reheat, if desired.
For pepper relish, cook peppers in saucepan on medium-high heat until soft, about 5 minutes. Stir in tomato paste and red wine vinegar. Add sugar, season to taste, and simmer until all liquid is evaporated. This won’t take long, so watch carefully. Set aside to cool.
For grainy mustard sauce, sauté shallots on medium high heat 1 minute, add mustard seeds and grainy mustard. Cook 2 minutes more, add red wine, and stir to deglaze bottom of pan. Continue to cook until liquid is reduced, about 5 minutes. Add chicken stock and continue cooking until only 2 cups (500 mL) of sauce remains in pan. Strain and set aside.
For mushroom ragout, chop mushrooms into quarters. Heat olive oil in fry pan and sauté mushrooms 8 to 10 minutes. Season to taste.
Now pan-sear the snapper. Heat grapeseed oil in large fry pan on medium-high heat. Season snapper fillets to taste and sear 4 minutes on each side.
To serve, place a scoop of cassoulet in each dish. Top with snapper, mushroom ragout, grainy mustard sauce, and red pepper relish.
source: "Spa Lite Cuisine", alive #286, August 2006
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
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).