These tasty tostadas make a great meal any time of the day. Sweet potatoes contain a good amount of fibre and antioxidants that have been shown to contribute to a healthy gut. Lentils are a great source of polyphenols, which have strong antioxidant and anti-inflammatory properties.
Feel free to jazz up your tostada with a fried egg or some scrambled tofu for an extra boost of protein.
Preheat oven to 425 F (220 C). Line rimmed baking tray with parchment paper and set aside.
In medium bowl, toss together sweet potato pieces, 1 tsp (5 mL) grapeseed oil, 1 tsp (5 mL) cumin, and oregano. Spread mixture out in a single layer on prepared baking tray and roast, stirring once or twice during roasting time, until potatoes are fork tender and lightly caramelized, about 25 to 35 minutes.
Meanwhile, in small saucepan, warm remaining 1 Tbsp (15 mL) grapeseed oil over medium heat. Once hot, add onion and sauté until tender, about 4 minutes. Add garlic and continue to cook until both onions and garlic are starting to lightly caramelize. Stir in lentils, salt, paprika, remaining 1 tsp (5 mL) ground cumin, maple syrup, tomato paste, and water. Stirring, bring mixture to a simmer. Cover, reduce heat to low, and let mixture simmer gently, stirring occasionally, for 10 minutes. If mixture gets too dry, add a bit more water. Remove from heat, stir in lime juice and adjust seasoning, as desired, with additional spices or lime juice. Set aside.
Lay tortillas out in single layer on baking tray and toast in oven for 4 minutes. Flip and continue to toast until tortillas are crispy, about another 4 to 8 minutes.
Over each tortilla, evenly spread a layer of refried lentils and then top with roasted sweet potato, avocado, diced tomato, cheese or nutritional yeast, and a sprinkle of pumpkin seeds. Serve immediately.
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.