This tasty vegan meal takes only minutes to prepare, but its unique flavour combinations and exotic appeal will have your family thinking you’ve fussed for hours.
1 Tbsp (15 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
Salt and pepper to taste
12 oz (340 g) firm organic tofu, divided into 4 quarters or “steaks”
1 Tbsp (15 mL) extra-virgin olive oil or avocado oil
1 cup (250 mL) orange juice
Zest of 1/2 orange
2 Tbsp (30 mL) coconut palm sugar or sucanat
2 large bananas, sliced on the diagonal into 1/2 in (1.25 cm) pieces
Add paprika, cumin, coriander, salt, and pepper to small bowl. Stir to mix.
Pat tofu dry with paper towels to remove any excess water. Rub some spice mix onto each tofu “steak,” pressing spice down into tofu with your fingers to make sure it adheres.
Heat oil on medium heat in frying pan. When oil is hot, add tofu steaks and cook on either side until tofu is nicely browned and crispy on both sides. While tofu is browning, make the sauce.
Place orange juice, zest, and coconut palm sugar in small saucepan. Cook over medium heat until sugar is completely dissolved and sauce starts to thicken somewhat.
Turn down heat and add sliced bananas. Remove from heat and let sauce stand for 2 minutes. Serve warm over sautéed tofu.
Makes 4 servings.
Each serving contains: 261 calories; 14 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 31 g total carbohydrates (18 g sugars, 5 g fibre); 40 mg sodium
source: "Go Bananas", alive #376, February 2014
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.