Here is a light and healthy version of moussaka without the meat and heavy cream sauce. Perfect for a weekday meal. Jazz it up for guests with additional assorted grilled veggies.
Lentils are nutritional powerhouses. If you wish, substitute any type of lentils, such as brown, green, or black.
Per serving:
Place lentils in sieve and wash under cold running water until water runs clear. Drain and shake well.
In saucepan over medium heat, add 2 tsp (10 mL) oil and rosemary and stir until aromatic. Stir in lentils and stock and bring to a boil. Cover, reduce heat, and simmer for 10 to 15 minutes. Lentils should be just cooked but slightly firmu2014not mushy. Drain well and set aside.
In large bowl, place sliced eggplant. Drizzle with 3 tsp (15 mL) oil and toss to evenly coat. Season with salt and black pepper.
Heat large skillet over medium heat. Add eggplant slices in batches and fry for 2 to 3 minutes per side, or until lightly golden and becoming softened. Remove as theyu2019re done to paper towel-lined plate to drain.
Add a splash of oil to pan, and sauteu0301 onion and garlic until soft. Be careful not to brown. Add some water if needed to prevent sticking. When onion is soft, add tomatoes and seasonings. Cover and simmer for 10 minutes for flavours to blend. Fold in cooked lentils and chopped kale and heat through. Add salt to taste.
To serve, line serving bowls with sauteu0301ed eggplant. Top with a scoop of tomato lentils and a generous dollop of yogurt. Sprinkle with orange zest and dust with freshly grated nutmeg and a drizzle of oil. Delicious with flatbread for scooping.
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.