Baked Tofu Cakes with Pecans and Sundried Tomatoes

This recipe is an excellent way to spice up the blend and often overlooked vegetarian protein option - the TOFU! These tofu cakes look and taste so yummy that your friends and family won't even know that they are tofu if you don't tell them.

These cakes are 100% vegan and are really healthy for you. There's very little salt in this recipe because these flavorful cakes have so much aromatic herbs and intense sundried tomatoes in them that they don't need the extra salt to taste awesome. And they are baked, not fried. In fact, baking these cakes allow these cakes to hold their shape compared to pan frying them in oil. Baking them in the oven allows enough time for the tofu to hold the other ingredients in the patties together as it cooks and loses moisture. Pan frying these cakes on the other hand will make them fall apart because of the introduction of additional moisture from the pan-frying oil.

These are oh sooooooooo good you have to try them today!

Yields: 12 cakes (~3 inches in diameter)

Cook Time: 25 minutes

Prep Time: 25 minutes

Ingredients :

Tofu Cakes:

1.       1 package firm tofu (15 oz)

2.       1 cup pecan nuts

3.       ½ cup sundried tomatoes in olive oil

4.       1 cup whole peeled shallots

5.       1 tablespoon dried thyme

6.       1 tablespoon dried oregano

7.       1 tablespoon dried parsley

8.       ¼ teaspoon sea salt

9.       ½ teaspoon ground black pepper

Olive Oil Dressing (optional):

1.       1/3 cup extra virgin olive oil

2.       3 gloves garlic, minced

3.       2 tablespoons dried parsley

4.       1/8 teaspoon sea salt

5.       ¼ teaspoon ground black pepper

Method:

1.    Place sundried tomatoes, shallots and dried herbs into a food processor and blend into a smooth paste.

2.    Then add chopped pecans, tofu, sea salt and ground black pepper to sundried tomato and shallot mixture. Using a fork, mash and blend well all ingredients.

3.    Next shape tofu mixture into patties. Line a baking sheet with parchment paper.

4.    Scoop 1 heaping tablespoon of the tofu mixture onto one hand. Then using the other hand, shape into a ball. Place onto baking sheet and press down to form a disc with ~ 2.5 to 3 inches in diameter.

5.    When you are ready to prepare these cakes, preheat oven to 425F.

6.    When oven is ready, place baking sheet on a middle rack and back for 20-25 minutes.

7.    While tofu cakes are baking, prepare olive oil dressing if desired.

8.    In a small shallow pan, over low heat, steep garlic and parsley in your favorite extra virgin olive oil for about 2 to 3 minutes. Remove and set aside in a small bowl.

9.    When tofu cakes are done, plate them and drizzle olive oil dressing all over cakes.

Notes:

1.    These tofu cakes can be made a day in advance and baked when you are ready to have them.

2.    I love these tofu cakes with a light olive oil with garlic dressing. But feel free to serve these savory cakes with your favorite sauces such as mayonnaise, pico de gallo etc. I wouldn’t do tomato sauce though since we already have sundried tomatoes in the cakes.

3.    These cakes can be served as appetizers or as entrees with rice and other vegetable side dishes.

Spiced Edamame Stuffed Tofu

This simple little appetizer dish is so flavorful that I am confident that it can turn any non-tofu eaters into tofu-lovers. This dish is 100% vegetarian, vegan and sugar free. The dried shiitake mushroom that I have included in the stuffing gives the overall dish a umami oomph that is sure to wow your family and friends. They will never see beans and tofu the same way again!

A quick and easy appetizer that you can make even on a weeknight with some planning.

Serves 4 to 8

Ingredients:

Stuffing:

1.       1 block of 14 oz tofu (either firm or extra firm will work)

  (ideal starting size of tofu block = ~ 4 inches L x 3.5 inches W x 1.5 inches H)

2.       ½ cup shelled edamame beans, thawed if frozen

3.       ¼ cup red bell pepper, fine diced

4.       1 clove garlic

5.       1 small shallot

6.       1 dried small shiitake mushroom

7.       1/8 teaspoon sea salt

8.       1/8 teaspoon ground pepper

Marinate:

1.       2 tablespoons extra virgin olive oil

2.       1 clove garlic

3.       1 teaspoon chili flakes

4.       1 teaspoon smoked paprika

5.       1 teaspoon ground cumin

6.       ½ teaspoon ground turmeric

7.       5 tablespoons fresh cilantro, roughly chopped

8.       Zest from 1 lemon

9.       2 tablespoons lemon juice

Method:

1.    First, make marinate. Put all marinate ingredients into a small food processor and grind to combine completely. Marinate should be quite fluid. Set aside.

2.    Prepare tofu for marinate. Slice the tofu into 2 layers lengthwise. Then cut each layer into 4 equal pieces. That will yield you 8 pieces of tofu. Place tofu in a single layer on a sheet pan.

3.    Using a pastry brush, spread marinate all over each piece of tofu (top and sides), cover sheet pan with plastic wrap and let marinate for at least 2 hours. Best if you have time to marinate overnight.

4.    When the tofu is almost ready for use, start preparing the stuffing. In a small food processor, grind the dried shiitake mushroom into a powder. Then add the rest of the ingredients except the red bell peppers and grind to a paste, with still some visible chunks of the edamame beans. Remove stuffing into a bowl and mix in the diced red bell peppers.

5.    Brush any excess marinate off the tofu. Then using a paring knife, lightly trace an inner rectangle on the top of each piece of tofu, leaving about a ¼ inch of border all around. Then using a little teaspoon, remove some tofu to create a shallow rectangular hole for the stuffing. Save the tofu remnants for another dish like a stir-fry.

6.    Set up your steamer. (You can use a bamboo steamer over a Chinese wok or an electric steamer or even a steamer basket in a pot.)

7.    Stuff each piece of tofu with about 1 to 1.5 tablespoons of the stuffing and place onto the dish that is going to go into your steamer.

8.    Steam tofu for 10 minutes.

9.    Serve warm!

Notes/Tips:

Omit or reduce the amount of chili flakes if you plan to serve these to kids or friends and family who would rather not eat spicy food. 

Mashed Potatoes with Roasted Cauliflower and Caramelized Onions

This is what I would like to call the "Prada" of mashed potatoes. Why go with a simple mashed potato when you can amp it up 10 notches to something that can look as elegant as this Roasted Cauliflower and Red Potatoes mash?

This dish is about layering flavours. The first layer is your simple traditional mash potatoes. But instead of butter and cream, I chose to use coconut cream, which is healthier for you but still give you the creaminess of traditional mashed potatoes. I also kept the red skin on for both nutrition and color. The next layer is the roasted cauliflower which adds a hint of sweet nutty flavour to the potatoes. And finally the third layer is the caramelized onions with lots of yummy spices that rounds the flavor of this dish with a oh-so-umami yumminess!

Ingredients (serves 4 to 6 as a side):

1. 6 medium sized red potatoes, scrubbed clean, skin on, quartered
2. 3 tablespoons coconut cream
3. 3 cups cauliflower bite-size florets
4. 3 tablespoons grapeseed oil
5. 1 medium onion, thinly sliced
6. 1/4 teaspoon dried thyme
7. 1/4 teaspoon dried mint
8. 1/4 teaspoon sea salt
9. 1/4 teaspoon ground black pepper
10. 1/8 teaspoon cayenne pepper (optional)
11. 2 cloves garlic, minced
12. 3 tablespoons fresh parsley, finely chopped

Method:

1. Preheat oven to 400F. The oven is for roasting the cauliflower.
2. While oven is preheating, submerge potatoes in cold water in a large size pot and bring to boil. Cook for about 20 minutes until tender.
3. While potatoes are cooking, prep cauliflower for roasting. In a mixing bowl, toss cauliflower florets with 1 tablespoon of grapeseed oil, a pinch of salt and a pinch of ground black pepper. Then spread florets on a baking sheet and bake in oven for 25 minutes.
4. Once the potatoes are done, remove into a large mixing bowl and add coconut cream while hot. Mash potatoes with masher and set aside.
5. In a saute pan, heat rest of grapeseed oil over medium heat and lightly caramelize onions. Add thinly sliced onions, garlic, thyme, mint, salt and pepper and cayenne pepper (if using) and cook over medium heat for about 10 minutes.
6. Remove lightly caramelized onions into the mixing bowl with mashed potatoes.
7. The cauliflower florets should be done by now. Remove from baking sheet into the mashed potato as well. Using a large wooden spoon, mix everything well together.
8. Finish with fresh parsley and season with more salt and pepper to taste if needed.
9. Serve warm or at room temperature.

Aglio Olio Macaroni with Edamame and Artichoke Hearts

This recipe is a perfect way to amp up the traditional aglio olio recipe without spending too much money and is one of my favourite week night go-to one pot meals. It is so simple to make, so delicious and so healthy for you.

The technique is the same as how you would make your traditional aglio olio. Slowly steeping a ton of fresh garlic and parsley in good flavourful extra virgin olive oil. For the pasta, I like something that cooks a little more quickly, and hence the macaroni instead of spaghetti. And I have transitioned to gluten free pasta these days. I find that staying away from gluten has helped ease my occasional lower back pain.

I love artichoke hearts but the fresh ones are such a pain to prep, with so many layers to peel and discard. And the canned ones always taste so briny. So I always prefer the frozen ones and I always make sure I have a stash of them on hand in my freezer at all times. They are so versatile....you can use them in stir-fries, in casseroles, in soups etc. 

As for the protein in this recipe, instead of shrimp, I decided to use edamame beans to keep the dish 100% vegetarian. The edamame beans also add a nice crunchy texture to the overall dish....simply perfect!

Ingredients:

1. 8 oz dried pasta of choice

2. 1½ heads of garlic, minced

3. 1/3 cup extra virgin olive oil

4. ½ teaspoon chili flakes

5. ¼ teaspoon ground black pepper

6. ½ cup flat leaf parsley, chopped

7. 1 cup shelled edamame beans

8. 8 oz frozen or fresh artichoke hearts

9. 1½ cups pasta water

10. ½ teaspoon sea salt or to taste

Method:
1. Bring to boil a medium pot of water, generously salt water and cook pasta until 2 minutes shy of al dente.
2. In a large sauté pan over medium heat, heat olive oil for about 3 minutes. Add minced garlic, chili flakes and pepper and turn heat down to low and let the garlic and chili flakes infuse the olive oil. About 5 to 8 minutes.
3. Add parsley and pasta, edamame beans and artichoke hearts and pasta water to the sauté pan. Mix well to combine. Then turn heat back up to medium and let the liquid reduce slowly until the pan is almost dry.
4. Season with salt to taste and serve!

French Apple Tart (Recipe adapted from America's Test Kitchen)

The long Thanksgiving weekend came and went again here in the US. There's always a big feast of yummy dishes and of course a lot of great times with friends and loved ones. I always get excited about Thanksgiving because I get to make extravagant dishes that I normally do not make on a regular weekday night or even a weekend night.

This year, we had some steamed snow crab legs with a lemon garlic dressing, a trio squash soup with a hint of ginger, a sauteed kale with mushrooms and a savoury Japanese style soba noodles with black sesame seeds. And we topped the night off with a wonderful French Apple Tart.

This recipe I can't take all the credit for. I adapted it from a recipe from the America's Test Kitchen. I have always been a big fan of apple pies and apple tarts. And I fell in love with this really simple recipe when I saw it on TV. And this is the season for apples so I thought why not make an apple tart instead of the traditional pumpkin pie? And it came out BEAUTIFULLY! So proud of myself!

But I couldn't make the recipe as is because it calls for sugar and butter. So I had to spend some time figuring out how to adapt it. Instead of refined sugar, I used coconut palm sugar instead. It gave the crust a darker color and also a more caramelized flavor which is awesome! And instead of butter, I used coconut oil instead and adjusted the flour amount to account for the difference in water content in coconut oil. I also further simplified the method by using apricot jam instead of apricot preserves and completely skipped the step of removing the water content from the apricot preserves in the original recipe.

INGREDIENTS

Crust (for a 8 inch pie crust):

7.7 oz all-purpose flour or gluten free flour of choice

2.25 oz coconut palm sugar

½ teaspoon salt

10 tablespoons coconut oil, melted

Filling

10 Golden Delicious apples (about 6 ounces each), peeled and cored

2 tablespoons coconut oil

1 tablespoon water

½ cup apricot jam (of which about 2 tablespoons for brushing tart)

¼ teaspoon salt

INSTRUCTIONS

1. FOR THE CRUST: Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add melted coconut oil and stir with wooden spoon until dough forms. Using your hands, press two-thirds of dough into bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of pan. Press and smooth dough with your hands to even thickness. Place pan on wire rack set in rimmed baking sheet and bake on lowest rack, until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking. Set aside until ready to fill.

2. FOR THE FILLING: Cut 4 apples lengthwise into quarters and cut each quarter lengthwise into 4 slices. Melt 1 tablespoon coconut oil in good size skillet over medium heat. Add apple slices and water and toss to combine. Cover and cook, stirring occasionally, until apples begin to turn translucent and are slightly pliable, 3 to 5 minutes. Transfer apples to large plate, spread into single layer, and set aside to cool. Do not clean skillet.

3. Cut remaining 6 apples into 1/2-inch-thick wedges. Melt remaining coconut oil in now-empty skillet over medium heat. Add all but 2 tablespoons of apricot jam, apple wedges, and salt. Cook, stirring occasionally, until apples are very soft, about 10 minutes.

5. Remove apples to a bowl and mash apples to desired consistency. If the apples gave off a lot of liquid, be careful to not dump all the liquid into the bowl for mashing. You can the mashed apples to be thick and not to liquid.

6. Transfer mashed apple to baked tart shell and smooth surface. Select 5 thinnest slices of sautéed apple and set aside. Starting at outer edge of tart, arrange remaining slices, tightly overlapping, in concentric circles. Bend reserved slices to fit in center. Brush top of tart with remaining apricot jam. Bake tart, still on wire rack in sheet, on lowest rack, for 30 minutes.

7. Broil tart, checking every 30 seconds and turning as necessary, until apples are attractively caramelized, 1 to 3 minutes. Let tart cool for at least 1 1/2 hours. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto serving platter. Cut into wedges and serve.

Notes/Tips:

If you do not have a tart pan with a removable bottom, do not fret that you have to invest in another kitchen tool. You can use a regular 8-inch cake pan as well. You won’t have the fluted edges but the tart is still going to taste awesome. Line the cake pan with parchment paper. When the tart is done, you can lift the whole tart out of the cake pan by pulling on the sides of the parchment paper and the help of a spatula to support the bottom of the tart as you remove it from the pan.

TO MAKE AHEAD: The baked crust, apple slices, and apple puree can be made up to 24 hours in advance. Apple slices and apple puree should be refrigerated separately in airtight containers. Assemble tart with refrigerated apple slices and puree and bake as directed, adding 5 minutes to baking time.

Lacinato Kale with Sundried Tomatoes and Shrimp

2 of my favorite things on one plate! Shrimp and kale! Some people find kale a little less appetizing because of the occasional bitter (or like I would rather say "earthy") undertones. This dish uses the subtle sweetness of the shrimp to nicely balance the earthy undertones of the lacinato kale (or otherwise also known as Dino Kale). Topped with intensely flavorful sun-dried tomatoes, this is a dish I can chow down just on its own all by myself!

Ingredients (serves 3 to 4):

1.       1½ tablespoons extra virgin olive oil

2.       3 tablespoons shallots, minced

3.       2 tablespoons garlic, minced

4.       2 tablespoons fresh thyme, chopped

5.       ½ lb shrimp (41-50 count size works best), deveined and peeled

6.       2 tablespoons water

7.       4 to 5 cups chopped Lacinato Kale (about ½ inch wide)

8.       2 tablespoons julienne cut sundried tomatoes in olive oil (+ 1 tablespoon of olive oil from the jar)

9.       1 tablespoon chili powder

10.   1 tablespoon honey

Method:

1.       In a large skillet, heat olive oil over medium to high heat.

2.       Add shallots and garlic and half of the thyme and sauté until fragrant. About 1-2 minutes.

3.       Pad dry shrimp with some kitchen towels before adding to skillet. Cook shrimp for about 4 minutes until slightly caramelized.

4.       Remove shrimp from skillet, leaving some of the oil, shallots and garlic in the skillet.

5.       Add water to release the fond (flavorful bits) from the skillet. Then add kale to wilt slightly before adding the sundried tomatoes with the olive oil that was used to soak the sundried tomatoes.

6.       Sauté for about 4 minutes before adding in the chili powder and the honey.

7.       Return shrimp into skillet and mix well before serving.

8.       Serve it with your favorite paste, rice, quinoa or other flavorful grains to make a complete meal!

Lemon Coconut Cream Caramel Nut Clusters

Lemons...they make everything taste better! I love lemons, especially in a dessert or snack. They are so refreshing and always make the snack a great pick-me-up. Especially on a hot summer day, lemon bars are one of my favorite go-to snacks but they are quite laborious to make. So sometimes I settle for a store bought lemon coconut water. Then I thought why don't I come up with a quick and easy no-fuss snack recipe that celebrates the wonderful flavors of lemon and coconut. 

These delightful lemony coconutty clusters are so refreshing that you really can't stop at just having one! They are dangerous! And I am hoping they can win the hearts of the judges at the Snackable Recipe Contest, sponsored by So Delicious Dairy Free and hosted on the Go Dairy Free website.

Yield: Makes about 30 clusters

Prep time        : 5 mins

Cook time       : 30 mins

Ingredients:

Coconut Cream Caramel

½ cup So Delicious culinary coconut milk (original)

½ cup honey

1½ tablespoon coconut oil

¾ teaspoon sea salt

1½ tablespoons lemon juice

Nut Clusters

1 cup slivered almonds

½ cup shredded coconut

2 tablespoons lemon zest

Method:

To make coconut cream caramel sauce:

1. In a deep small to medium size sauce pot, brown honey over medium low heat for about 6 minutes until honey become a nice darker brown. Stir with a wooden spoon periodically for even browning.

2. Remove from heat and stir in coconut milk, coconut oil and sea salt. Using a whisk, combine thoroughly and return pot over medium low heat. Cook for 15 minutes, whisking regularly to reduce caramel sauce to a thick consistency.

3. Add lemon juice and whisk to combine. Cook for another 5 minutes. Remove from heat and pour into a mixing bowl to cool to room temperature.

To make nut clusters:

1. In a shallow saute pan, over medium heat, toast slivered almonds and shredded coconut until fragrant and slightly brown. About 5 to 8 minutes. Remove from pan into a mixing bowl and stir in lemon zest.

2. If caramel sauce was made ahead of time, remove caramel from fridge and microwave on high for about 45 seconds to melt before adding to nut mixture. Using a spoon, stir to combine well.

3. Line a baking sheet with parchment paper. Scoop teaspoon-size nut clusters onto the baking sheet. Refrigerate nut clusters for at least 4 to 5 hours before placing each one of them into a mini baking cup.

Recipe notes and tips:

The caramel sauce taste better when it is allowed to sit in the fridge overnight. So make it the night before or ahead of time if you can. It cuts down the amount of time you need the next day to put everything together too!

Check out other delicious dairy free recipes and snack recipes on So Delicious Dairy Free and Go Dairy Free websites.

Morel Mushrooms with Pan-Seared Potatoes

Morel mushrooms...one of the most fragrant mushrooms in my opinion. But like most good things, fresh morel mushrooms are rare. They are usually available during the spring season and they are usually found in the wild and not farmed. And hence even during spring time, only a few grocers might bring them in or you can only find them at farmers' markets.

The dried ones are available all year round though. They are still nice but for me, they just can't match up to the flavour and texture of their fresh counterparts. This spring, I chanced upon some fresh morels at the local grocer and so.....at a wimp, I bought a handful. It was going for almost $50 a pound.

Morels are so flavourful that they don't really need too much seasoning to taste heavenly. So I got so Yukon gold potatoes, diced them up and simply pan-seared them with the fresh morels. Add a bit of salt and pepper and I got a plate of deliciousness!

Ingredients (appetizer for 2):

1. Handful of fresh morel mushrooms (about 4 to 6 ounces), halved or quartered

2. 1.5 cups small diced Yukon gold potatoes

3. 1 tablespoon grapeseed oil 

4. Salt and pepper to taste

Method:

1. Heat grapeseed oil in a saute pan over medium to high heat.

2. Add potatoes and pan-sear until slightly golden brown around the edges. Season lightly with salt and pepper. This will take a little bit of time. Be patient. Undercooked potatoes are not good eats.

3. Add fresh morels and saute for about 2-3 minutes. Season with salt and pepper to taste. 

4. Serve warm!

Tip: If you have fresh herbs on hand, feel free to add some fresh thyme or parsley in there. Will be even more perfect!

Kale with Lemongrass

Kale is one of my favorite leafy greens. There are quite a few varieties that are readily available almost year round at the grocery stores and I love them all! If I have to pick a favorite, I would pick Lacinato Kale. This variety of kale is heartier than the green or red kale and is very good for saute. The green and red kale has more tender leaves and is also good for eating raw in salads. You can also lightly steam them before using them in a salad recipe. Any way you prepare them, kale is wonderful. And they are really good sources of Vitamin A, B6, C and K, potassium and magnesium.

Yield: 5 to 6 servings

Ingredients:

1.      5 cups kale, chopped

2.      1½ cups carrots, julienned

3.      1 cup mushrooms, sliced

4.      2 stalks spring onion, sliced at an angle

5.      ½ cup water

6.      1 stalk lemongrass

7.      5 cloves garlic

8.      1 inch cube ginger

9.      1 medium shallot

10.   1 tablespoon grapeseed oil

11.   Salt and pepper to taste

Method:

1.    Place lemongrass, garlic, ginger and shallot in a food processor and grind till fine.

2.    In a pan over medium high heat, heat oil and sauté mushrooms and carrots until mushrooms are soft and slightly brown. Season with a pinch of salt and pepper.

3.    Add lemongrass mixture and sauté for another 3 to 4 minutes until fragrant. Season with another pinch of salt and pepper.

4.    Add kale and water and cook to slightly wilt. About 3 minutes. Season further with salt and pepper to taste.

5.    Turn off heat and add spring onions.

6.    Serve warm with rice or as a side dish.  

Quinoa and Roasted Vegetables Salad

Quinoa is a delicious and wonderful grain from South America. It has been relatively unknown until recent years. Not only has it become very popular here in the US, it is now also available in many other parts of the world including Asia. Restaurants from fine dining and casual family chain to fast food joints are starting to introduce quinoa on their menu is one way or another. The other day, my boyfriend and I were at the Cheesecake Factory for a very late night snack and guess what we got! A kale and quinoa salad! See what I mean....

Quinoa is the only plant-based food that provides a complete source of protein (i.e. all 9 amino acids). Since going onto a primarily plant-based diet, quinoa has become one of my key sources of healthy plant-based protein besides tofu.

This dish is nutritionally complete as a meal on its own. The sweetness from the honey complements the slight tang from the spicy mustard perfectly. Yummy both warm and chilled, this is the perfect dish to make in a larger quantity for dinner with leftovers to pack for a healthy lunch the next day.

Preparation time : 30 minutes

Cooking time : 30-40 minutes

Yield : Serves 8 to 10

Ingredients (Salad):

1.   1.5 cups uncooked quinoa

2.      4 cups cucumber, skin on, 1-inch dice

3.      3 cups cherry tomatoes, halved

4.      2 cups rainbow carrots, 1-inch dice

5.      1 cup yellow bell pepper, 1-inch dice

6.      1 cup edamame beans, cooked till tender

7.      0.5 cups dried cranberries, rough chopped

8.      0.5 cups slivered almonds

9.      0.25 cups oregano, basil and sage, fine chopped

Ingredients (dressing):

1.      0.25 cups fresh lime juice

2.      3 tablespoons honey

3.      1 teaspoon mustard

4.      1 cup olive oil

5.    1 whole head fresh garlic (roasted in oven for about 45 mins in foil, then mashed)

6.      1.5  teaspoon salt

7.      1 teaspoon ground black pepper

Method:

1.    Preheat oven to 475F to roast garlic. While oven is preheating, cut off the top of a whole head of garlic, drizzle in a little olive oil and wrap in aluminum foil. Roast for about 45 minutes.

2.    Next cook quinoa. Bring to boil 3 cups of water and quinoa. Then reduce heat to low and simmer covered for about 15 to 20 minutes until all water has been absorbed. Then remove from heat and let sit covered for another 10 minutes before fluffing with a fork.

3.    While quinoa is cooking, prepare other vegetables – cucumber, tomatoes, carrots and bell pepper.

4.    Lay vegetables (ingredients 2 to 5) on a baking sheet lined with parchment paper. Season with a little salt and pepper and olive oil and roast in oven for 30 minutes. You can place it in the same oven as the garlic. There should be more than 30 minutes left on the clock for the garlic.

5.    Now make dressing. Whisk all ingredients in a mixing bowl until well combined and a temporary emulsion forms. Set dressing aside.

6.    Transfer quinoa to a large mixing bowl. Then add cooked edamame beans, slivered almonds and cranberries.

7.    Remove roasted vegetables and garlic from oven and let cool for about 10-15 minutes.

8.    Then add roasted vegetables to quinoa and mix well to combine. Add roasted garlic to dressing and whisk well to combine.

9.    Then add dressing and chopped herbs to quinoa salad and toss well to combine.

Grilled Squid with Spicy Roasted Potato and Broccolette Salad

I have always enjoyed well prepared squid from time to time but I am not crazy about them because of too many bad experiences with overcooked squid. But as I wonder down the produce aisle at the grocery store today, I saw some really fresh and pretty looking squid. I had to get them. I didn't know what to do with them then but this is what I ended up making. The rest of the ingredients are staples in my kitchen and I put together this quick and easy week-night dish. It is not only yummy-licious but also a healthy complete meal with protein, carbohydrates and vegetables (something green ;)).

The interplay of the different textures from the crispy roasted potatoes and the soft fresh squid was so delightful in every mouthful. You have to try this. I guarantee happy faces! Serve this as a one dish meal or an appetizer or just a healthy quick snack...

Preparation Time: 20 mins
Cooking Time: 30-40 mins

Yield: Serves about 4 to 6 

Ingredients (for salad):

1.       1.5 lb potatoes, cut into 1-inch cubes

2.       1 teaspoon chilli powder

3.       1 teaspoon ground black pepper

4.       1 teaspoon salt

5.       2 tablespoons grapeseed oil

6.       10 oz fresh squid, sliced into 1-inch strips

7.       1 lb broccolette, cut into about 1-inch florets and stems

8.       Salt and pepper to taste

Ingredients (for dressing):

1.       3 tablespoons lemon juice

2.       5 tablespoons extra virgin olive oil

3.       1 teaspoon mustard

4.       Salt and pepper to taste

Method:

1.   Preheat oven to 425F.

2.    Combine chilli powder, ground black pepper, salt and 1 tablespoon grapeseed oil in a mixing bowl and pour over potatoes and toss well to combine. Lay potatoes on a baking sheet lined with parchment paper and roast in oven for 30 minutes.

3.    On another baking sheet, lay broccolette and season with a little salt and pepper and roast in the same oven for about 20 minutes.

4.    While potatoes and broccolette are roasting, cut squid and dry completely with paper towels.

5.    Heat up a sauté pan or grill pan with the rest of the grapeseed oil and grill squid for about 1-2 minutes. Do not overcook the squid because it will become rubbery. Once the squid turns opaque, it is cooked and ready. Remove from the pan as they become opaque and set aside.

6.    Next, make the dressing. Combine all ingredients for dressing in a bowl and whisk well to combine and form a temporary emulsion.

7.    Once the potatoes and broccolette are ready, remove from baking sheet into a large mixing bowl with the squid. Pour dressing over and toss well to combine.

8.    Serve warm or at room temperature. 

Fresh Roasted Beet Salad

My boyfriend loves beets. I don't use to cook with beets a lot because they tend to color my cutting board and knife red. But now I do. Not just because my boyfriend loves them but because they are delicious and I found a way to make sure that they don't stain my wooden cookware.

Cooked beets do not "bleed" which means, peel them only after they are cooked. So bake or steam them with their skin on first. Then peel with a fork and the back of a butter knife or steak knife before slicing and using them in whatever dishes you are making.

They are already very yummy on their own like that, after roasting or steaming. Below is a quick and easy way to prepare beets and enjoy the wonderful flavor that mother nature has given them.

Ingredients (serves 4 to 6):
1. Fresh red beets (about 3 to 4 medium beets)
2. 1/4 cup fresh mint and basil, chiffonade
3. 4 tablespoon extra virgin olive oil
4. 3 teaspoons fresh lemon juice
5. 1 teaspoon honey
6. Salt and pepper to taste

Method:
1. Preheat oven to 425F.
2. Trim the top and bottom of each beet and wrap all in aluminium foil. Place on a baking sheet and bake in oven for about 30 minutes.
3. Whisk the rest of the ingredients in a mixing bowl until well combined.
4. Remove from oven and remove from foil. Peel and slice into 1/2 inch thick slices.
5. Arrange neatly on serving plate. Drizzle dressing and top with fresh mint and basil.
6. Serve chilled or at room temperature.