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
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.