Although dubbed the “stinking rose,” garlic mellows as it cooks and gives this hearty recipe a great earthy flavour and a heady aroma. Garlic is also a good source of vitamins C and B6 as well as manganese.
3 Tbsp (45 mL) extra-virgin olive oil or coconut oil, divided
1 large onion, chopped
3/4 lb (350 g) tempeh, cut into bite-sized pieces
1/4 cup (60 mL) white wine
2 Tbsp (30 mL) low-sodium soy sauce or tamari
4 cups (1 L) crimini or shiitake mushrooms, sliced
2 celery stalks, chopped
3 carrots, peeled and chopped
1 Tbsp (15 mL) unbleached all-purpose flour
1 1/2 cups (350 mL) vegetable stock
40 garlic cloves, peeled
2 fresh thyme sprigs
1 bay leaf
1 cup (250 mL) fresh or frozen peas
Freshly ground black pepper, to taste
In large saucepan heat 1 Tbsp (15 mL) olive oil over medium heat. Add onion and sauté, stirring frequently, until very soft and beginning to caramelize, about 15 minutes.
Meanwhile, heat remaining 2 Tbsp (30 mL) olive oil in frying pan over medium heat. Add tempeh and sauté until golden brown on all sides, 8 to 10 minutes. Add wine and soy sauce and, stirring occasionally, cook until liquid is almost completely reduced. Transfer to bowl and set aside.
Once onions have started to caramelize, stir in mushrooms and sauté until starting to brown, about 8 minutes. Stir in celery and carrots and continue to cook another 5 minutes. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute. Add stock, garlic, thyme sprigs, and bay leaf, scraping up any brown bits on bottom of pan. Bring to a boil, then reduce heat to a simmer, and add tempeh with any juices that have collected in bowl.
Cover and simmer for 30 minutes, stirring occasionally. Uncover and continue to cook until sauce has thickened slightly, about 5 minutes. Stir in peas and cook for 1 minute. Discard thyme sprigs and bay leaf. Season with freshly ground black pepper to taste.
Serve with steamed broccoli and potatoes if desired.
Each serving contains: 271 calories; 15 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 25 g carbohydrates; 3 g fibre; 274 mg sodium
from "Onions, Garlic, and Leeks!", alive #354, April 2012
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.