Replete with superfoods, these burgers are loaded with fibre. But don’t think they’ll taste like cardboard. Chipotle gives the sauce some smoky heat, but you can also use smoked paprika, cayenne, or even curry powder if you prefer.
2/3 cup (160 mL) quinoa
3 cups (750 mL) cooked or canned white navy beans (rinsed and drained)
2 cups (500 mL) very finely chopped kale
1/3 cup (80 mL) oat bran
2 Tbsp (30 mL) tomato paste
1 large free-range egg, lightly beaten
1 shallot, minced
2 tsp (10 mL) fresh thyme
1/2 tsp (2 mL) sea salt, divided
1/4 tsp (1 mL) black pepper
1/2 cup (125 mL) plain 2% yogurt
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) honey
1 garlic clove, grated or very finely minced
1/4 tsp (1 mL) chipotle chili powder
Grapeseed oil for grilling
6 whole grain buns (optional)
Red onion, sliced
In medium-sized saucepan, combine quinoa and 1 1/4 cup (310 mL) water. Bring to a boil, reduce heat, and simmer covered until quinoa is tender and water has absorbed, about 10 minutes. Remove from heat and let quinoa cool for at least 5 minutes.
Place beans in large bowl and mash with potato masher or fork. Add quinoa, kale, oat bran, tomato paste, egg, shallot, thyme, 1/4 tsp (1 mL) salt, and black pepper to bowl and stir to combine. Form mixture into 6 equal-sized patties.
In small bowl, stir together yogurt, lemon juice, honey, garlic, chipotle powder, and remaining salt. Taste and add more chipotle if desired.
Preheat grill to medium. Brush burgers with oil and cook for 5 minutes per side, or until they have developed a crispy crust. If using buns, heat them on the grill for 1 minute, or until toasted. Serve burgers topped with yogurt sauce and sliced vegetables.
Each serving contains: 256 calories; 14 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 46 g total carbohydrates (4 g sugars, 12 g fibre); 236 mg sodium
source: "Veggie Burgers", alive #370, August 2013
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.