This recipe can be made with tofu and vegetables, just vegetables, or with chickpeas and vegetables. This dish freezes well and can also easily be cut in half for smaller quantities.
4 - 16 oz (450 g) blocks of tofu, chopped, or 8 cups (2 L) cooked chickpeas
6 cups (1.5 L) chopped carrots or other vegetables
Juice of 4 limes
1/4 cup (60 mL) extra-virgin olive oil
1/4 cup (60 mL) honey
2 tsp (10 mL) low-sodium soy sauce
4 tsp (20 mL) yellow or Dijon mustard
4 tsp (20 mL) sweet red chili sauce
1/4 to 3/4 cup (60 to 180 mL) dried coconut meat (unsweetened)
Montreal steak spice, to taste (see recipe to make your own)
Preheat oven to 450 F (230 C).
Evenly distribute tofu or chickpeas and carrots among 4 - 8 x 8 in (20 x 20 cm) pans or other baking dishes.
In mixing bowl, mix lime juice, olive oil, honey, soy sauce, mustard, chili sauce, coconut meat (add more than 1/4 cup/60 mL for a more prominent coconut taste), ginger, and Montreal steak spice. Pour equal amounts of dressing into each pan and toss with tofu and carrots.
Bake for about 30 minutes or until carrots are cooked.
Store in airtight container in fridge for up to 1 week or in freezer for up to 2 to 3 months. Defrost in fridge before reheating.
Makes 16 servings.
Each serving contains: 211 calories; 14 g protein; 13 g total fat (4 g sat. fat, 0 g trans fat); 15 g total carbohydrates (7 g sugars, 4 g dietary fibre); 103 mg sodium
Many nonorganic spices are irradiated to kill micro-organisms. If you prefer to buy non-irradiated spices, you may find Montreal spice mix in your local health food store—or you can simply make it yourself using organic spices. Sprinkle it on pretty much any dish for an added boost of flavour.
To make your own seasoning, mix together:
2 Tbsp (30 mL) paprika
2 Tbsp (30 mL) black pepper
2 Tbsp (30 mL) kosher salt
1 Tbsp (15 mL) garlic powder
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) ground coriander
1 Tbsp (15 mL) dill
1 Tbsp (15 mL) red pepper flakes
Store leftover Montreal spice mix in a glass jar with airtight lid.
source: "Healthy Make-Ahead Meals", alive #361, November 2012
Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.
Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favourite for picnics, backyard potlucks, or road trip lunch stops. Dressing for dinner This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious. If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.