Main Dish

Cauliflower Chickpea Tacos

Cauliflower is seriously underrated and often overlooked. I’m hear to tell you it’s not! It’s neutral flavor and versatility makes it an ideal choice to spice up, season and prepare to exactly how you like.  Not to mention it’s low in cost and has great nutritional content.

This cruciferous vegetable is an excellent source of Vitamin C, K, B6, fibre, folate, pantothenic acid,and manganese. Low in saturated fat and cholesterol, cauliflower is also a good source of protein, thiamine, riboflavin, phosphorus, and potassium. All these powerful properties help reduce the risk of cancer, most notably lung, colon, breast, ovarian, and bladder. So time to load up on this veg!

These cauliflower chickpea taco’s are incredible. I recently was introduced to this amazing meatless dish a couple weeks ago and I’ve made it several times since. It’s super easy, delicious, and the cost per meal is ridiculous. Originally found on She Likes Food (Yea I do!)

Cauliflower Chickpea TacosTaco Filling:

  • 1 head of cauliflower
  • 1¼ cup of cooked chickpeas
  • 1 teaspoon olive oil
  • 10-12 corn tortillas or desired shell (I’ve used lettuce wraps, which are super delish!)

FillingSeasoning:

You can adapt the seasoning based on what you might have on hand in  your spice cupboard – be inspired. 🙂

  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
Coleslaw:
  • 1 14 ounce bag of cole slaw mix or 6 – 7 cups of thinly chopped cabbage and carrots
  • ½ cup of veganasie, mayonnaise or miracle whip salad dressing
  • ½ teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1½ teaspoon apple cider vinegar
  • ¼ teaspoon celery salt
  • 1 pinch black pepper
  • Juice of one lime

ColeslawFilling

  1. Pre-heat oven to 375 degrees F.
  2. Prepare slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
  3. In a small bowl add all of the seasoning ingredients and mix together.
  4. Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheetpan and drizzle with olive oil and sprinkle with seasoning. Toss everything together with your hands so that cauliflower and chickpeas are coated with spices. Place the sheetpan in the oven and bake for about 25-35 minutes (flipping occasionally).
  5. If desired, warm up corn tortillas in the oven. Add about ¼ cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw. Top with your favourite toppings if you desire – I love adding avocado here!

Cauliflower Chickpea Tacos

The next best thing about this dish, is the leftovers! Warm up the filling the following day and use it as a salad topper – delish!

Keep Calm & Taco On. xx

Beet Risotto

Fall is in the air, which means more time to be in the kitchen cooking up warmer, cozier food. Well for me that is! So bring on the soup, chilli, risotto, all things comfort.

As you all know, risotto is a Fall fave in my household (see post here). And with our last harvest of the garden, beet risotto was a definite to do. Sweet and savoury, this dish is one that will be on repeat into the Winter months. And for my vegan friends, it is easily adaptable to suit your needs. I often forget how easy risotto is to make, which is always a thumbs up in my books. Plus look how pretty does this beet risotto look! 🙂

Here’s the dish –

Beet Risotto (yields 8 servings)

  • 3 cups aborio rice
  • 4 tbsp of unsalted butter/margarine/ or earth balance
  • 1 large sweet onion
  • 7 cups of low sodium vegetable or chicken broth
  • 2 cups white wine
  • 1/4 cups extra virgin olive oil
  • 3-4 large beets, shredded
  • S&P to taste
  • 1/2-1 cup pecorino cheese
  1. In a saucepan, bring vegetable broth to a simmer
  2. In another saucepan saute, butter, oil, onion, on medium heat until softened
  3. Add the shredded beets and cook, stirring until pan is dry (about 12-15 minutes)
  4. Add aborio rice to mixture, once coated add 2 ladles of vegetable broth
  5. Once absorbed add 2 more ladles of vegetable broth
  6. Repeat adding ladles of broth every five minutes on medium to low heat for 20 minutes
  7. Mix in the white wine as you go (I’ll add in a ladle of broth + ladle of wine as I go – this is all up to you!)
  8. Stir in the cooked beats and pecorino
  9. Keep stirring until cooked. Add tbsp by tbsp of water or wine if it is still too thick
  10. Top with rosemary, pecorino and a drizzle of olive oilIMG_5379

Get Cozy. xx

Black Bean Burgers

The summer weather has finally hit Toronto which means it is time to officially fire up the grill, it is BBQ season! I have been scouring pinterest and my favourite blogs for inspiration on new summer eats and have come across some pretty amazing BBQ recipes that I can’t wait to try.  I came across this fabulous recipe on Julianne Hough’s Blog and it is a keeper! I followed it step by step and it turned out perfect with very little cleanup!

Black Bean Burgers

Black Bean Burgers (yields 4 burgers)

  • 1 19 oz can black beans, drained and rinsed
  • 1/2 green bell pepper (I used red)
  • 1/2 onion
  • 2 tbsp  fresh cilantro (don’t be shy here)
  • 3 garlic cloves peeled
  • 1 egg (or for my vegan friends sub with flax egg)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp red pepper flakes
  • 1/2 cup gluten free bread crumbs (or regular)
  • Salt and pepper to taste
  • toppings of your choice- avocado, tomato, arugula, pickles, etc.
  • serve on whole wheat bun or lettuce wrap

Directions:
Preheat the grill for high heat, and lightly oil a sheet of aluminum foil. In a medium bowl, mash the black beans with a fork until they’re pasty. In a food processor, finely chop the onion, garlic, bell pepper, and cilantro. Then stir into the mashed black beans.

In a small bowl, stir together the chili powder, egg, and red pepper flakes. Stir the egg mixture and bread crumbs into the mashed beans, and mix until it is sticky and holds together. Divide mixture into four patties and place on the foil.

Grill for about 8 minutes on each side, and they’ll be perfect. Top them off with your favourite toppings served on a whole wheat bun or my preference a lettuce wrap.

My go to toppings include a touch of dijon mustard, sriracha, chipotle mayo, avocado, tomato, arugula and pickles! Aren’t the toppings the best part? I can confidently say, not this time around. 😉

ToppingsGet Grilling. xx

Tuna with Mango Salsa

The days are getting longer giving us more of that lovely evening sunshine that we all love so much. Allowing us more play time in the evenings after a full day at work. Meals in minutes are ideal in order to fit in the things you love. For me that means S&D Jerky, running, yoga, blogging, reading and catching up with friendships.

As you all know I love meals that are quick, healthy and delicious. This meal took about 20 minutes to put together, was very satisfying and left us with a full evening ahead. A win win! Pair this one with a cold crisp Pinot Grigio and you have a delightful summer dish.

Tuna with Mango Salsa (yields two servings)

  • 2 tuna steaks (or your choice of fish, this is really interchangeable)
  • 1 diced mago
  • 1/2 cup diced heirloom tomatoes
  • 2 tbsp diced red onion
  • 2 tbsp chopped basil
  • fresh lime juice from half of lime
  • salt and pepper
  • 2 tbsp crumbled goat cheese
  • olive oil
  • 6 cups of spinachTuna & Mango Salsa
  1. Preheat oven to 325 degrees
  2. Combine mango, tomatoes, red onion, basil and lime juice to make salsa
  3. Season tuna steaks with salt, pepper, and olive oil
  4. Bake tuna in oven for 5 minutes on each side or until tuna flakes
  5. While tuna is baking, wilt spinach in frying pan. I like to add a touch of hot chili oil here
  6. Plate spinach, tuna, topped with mango salsa and goat cheese

Tuna Steak with Mango Salsa

Eat Fresh. xx

Herb Crusted Salmon

This recipe is a new household favourite and if looking to entertain, this one will be sure to impress your guests. I’m still impressed each time I whip it together, it is just so good! I have decided it will be my new go to dish for when friendships join for dinner- who’s coming over!? 🙂 It is simple in its preparation and  explodes with flavour, the perfect dish to kick off the spring season.

salmon ingredientsI have only tried it with salmon, but this herb crust would be absolutely amazing on just about anything. I stumbled across this tasty dish on one of my favourite food blogs, Freshness GF, followed it to point (per filet) and it was perfect.

Now for the accompanying salad. This may look a bit familiar (see here) however I adapted it for a more spring-like pop of flavour. Omitting the salty variable and adding cucumber and pomegranates to freshen it up! Again this colourful, flavourful mix is a great addition to just about any protein and leftovers make a great salad topper.

salad ingredientsHerb Crusted Salmon (yields 3 servings)

  • 3 salmon filet
  • salt and pepper
  • 3 tsp mustard
  • 3 tsp honey
  • 6 Tbsp fresh herbs (cilantro or parsley or both) – I use both!
  • 3 Tbsp gluten free bread crumbs
  • 3 clove garlic
  • 3 tsp olive oil
  • 3 Tbsp walnuts
  1. Preheat oven to 400 degrees.  Lay salmon in baking dish.  Season with salt and pepper.  Mix honey and mustard together, spoon over salmon, coating it evenly. Think of it as the glue.
  2. In a food processor, combine herbs, bread crumbs, garlic, oil and walnuts.  Chop until finely blended.  Spoon over salmon evenly including the sides.
  3. Bake for 12-15 minutes. When you start to see white oozy parts, it’s done.

Pomegranate, Corn, Pepper Salad

  • 2 cups corn
  • seeds from 1 pomegranate
  • 1/2 a cucumber, diced
  • 1/2 a red pepper, diced
  • 1/2 an orange pepper, diced
  • 1/2 a red onion, diced
  • 1/2 cup of heirloom tomatoes, diced
  • 2 cups arugula

This recipe is a quick one to whip together, and you really can add as much or as little as you like of each ingredient. The flavours will still pop.

  1. Soften onion and peppers in a frying pan for about 8-12 minutes.
  2. Remove from skillet and cool.
  3. Stir in tomatoes, cucumber, and pomegranate.
  4. Serve on a bed of arugula with herb crusted salmon, and a squeeze of lime.

herb crusted salmonEnjoy! xx