A creamy yogurt-chard sauce surrounds cubes of pan-seared tofu in this aromatic, satisfying riff on Indian saag. Being able to use both the leaves and tender stems makes Swiss chard a two-for-one star in the kitchen. Serve with rice or naan.
Nuts, like almonds, are an even better crunchy garnish when roasted. But you don’t need to fire up the oven to get the job done. Toss a handful of nuts with a little bit of neutral oil, such as grapeseed, and spread in a single layer on a microwave-safe plate. Microwave on high in 1-minute intervals, stirring between each interval, until nuts are fragrant and a few shades darker, about 5 minutes total.
Line cutting board with a couple sheets of paper towel. Top with tofu, a couple more sheets of towel, and another cutting board. Press to extract excess liquid. Slice tofu into 3/4 in (2 cm) blocks and toss with 1 tsp (5 mL) garam masala, 1/4 tsp (1 mL) salt, and black pepper.
Slice off stems from chard leaves and thinly slice stems. Roughly chop chard leaves and then soak them in large bowl of cool water, swishing to loosen any grit clinging to them. Drain and squeeze out excess water, or use a salad spinner to remove excess water. Chop greens into smaller pieces.
In large skillet over medium-high, heat 1 Tbsp (15 mL) oil. Add tofu and cook, tossing the cubes occasionally, until golden brown all over, about 8 minutes. Remove tofu from pan and set aside.
Heat remaining 2 tsp (10 mL) oil in pan. Add onion, chard stems, and 1/4 tsp (1 mL) salt; heat until onion has softened and browned, about 5 minutes. Place garlic and ginger in pan; heat for 2 minutes. Add 1 tsp (5 mL) garam masala, cumin seeds, mustard seeds, turmeric, and red pepper flakes in pan; heat for 30 seconds. Add chopped chard leaves in batches and cook, stirring often, until wilted, about 2 minutes.
Remove pan from heat and let cool for about 2 minutes. Stir in yogurt, 1/4 cup (60 mL) at a time, and then stir in cream. Gently stir in tofu and lemon juice. Serve topped with almonds.
This recipe is part of the The Green Party collection.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]