Vegetarian Enchiladas

Everyone will enjoy vegetarian enchilades for dinner tonight!

Serves: 4-5

Prep Time: 25 min

Cooking Time: 20 min

Total:  45 min

Ingredients

1-2 tbsp. olive oil
2 cloves garlic, pressed
1 medium onion, diced
1 jalapeno pepper, chopped
1 tin (19 oz) black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
1 1/2 cups white mushrooms, chopped
9-10 small (6") corn or wheat tortillas
1 cup Monterrey Jack or Mozzarella cheese, grated
1/4 cup green onions, chopped

Sauce
1 tbsp. oil
1/2 tsp. cumin
1 tsp. Mexican chili powder, or more to taste
1/3 cup tomato paste
3/4 cup water
2 tbsp. flour
salt and pepper

Directions

1. In a large pot, prepare the enchilada filling by heating oil and sauteing onion and garlic until lightly browned.
2. Add jalapeno pepper and mushrooms, stirring well and cooking for 3-4 minutes. Add corn and black beans, salt and pepper to taste.
3. In a small saucepan, make the sauce by heating oil on low and adding flour to form a thick paste. Add spices, heating until fragrant, about 1 minute. Combine water with tomato paste in a separate dish. Slowly add liquid mixture to flour and spice mix.
4. To assemble the enchiladas, place a tortilla on a plate. Fill with about 1/3 cup prepare filling and roll, tucking the ends in. Place in a large casserole dish.
5. Repeat with remaining tortillas and filling, arranging them side by side in the dish.
6. Pour sauce over the enchiladas and top with grated cheese and green onions.
7. Cover and bake in a preheated oven at 350 F for 20-25 minutes, until thoroughly warmed and cheese has melted.
8. Serve immediately with a side of salsa, guacamole and sour cream.

Penne with Spicy Tomato Sauce

Penne tossed in a spicy tomato sauce is a super easy dinner where everyone will want seconds!

Serves: 6-8

Prep Time: 20 min

Cooking Time: 25min

Total:  45 min

Ingredients

3 cups dry penne pasta, wheat or rice
2 1/2 cups plain pureed tomatos
1-2 tsp. red chili flakes
1-2 tsp. dried oregano
2-3 tbsp. olive oil
1 medium onion, diced
2-3 cloves garlic, pressed
1 large green or red bell pepper, chopped
6-7 button mushrooms, washed and chopped
salt and pepper

Directions

1. Prepare pasta as directed on package by cooking in a large pot filled with boiling water.  Drain and return to pot. Toss with 1 tbsp. olive oil.
2. To make the sauce, heat remaining oil in a sauce pan. Saute onion and garlic until translucent. Add chili flakes and oregano, bell pepper and mushrooms, stirring well and cooking for another 3-4 minutes until tender.
3. Add tomato puree and salt and pepper to taste.  When sauce is heated pour over penne and stir until well combined.
4. Serve immediately with a side of salad, fresh bread or garnished with grated Parmesan cheese.

Strawberry Rhubarb Muffins

A muffin packed with little bites of fresh strawberries and rhubarb. Grab this for a snack!

Serves: 12 muffins, freeze well

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 cup sugar
1 egg
3/4 cup milk or milk substitute
1/4 cup canola oil
1 tsp. vanilla extract
1 cup fresh strawberries, sliced
1 cup fresh rhubarb, sliced

Directions

1. In a large mixing bowl combine flour, bran, baking powder, baking soda, cinnamon and sugar.
2. In a smaller bowl lightly whisk egg with milk, oil and vanilla.
3. Add wet to dry and mix until combined. Fold in strawberries and rhubarb.
4. Pour batter into a prepared muffin tin and bake in a preheated oven at 350 F for 30 minutes, or until an inserted skewer comes out clean.
5. Allow to cool and serve.

Lightly adapted from lesliebeck.com

Beet and Orange Salad

A beautiful pink beet salad with a creamy mustard dressing and little bites of oranges. A great combination!

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

1 1/2 cups beet cubes, pre-cooked or roasted 
1 raw medium beet, peeled and grated
2 oranges, segmented
1/2 cup Greek yogurt
2 tbsp. red or white wine vinegar
2 tbsp. fresh basil, finely chopped
2 tbsp. good quality mustard
2 tbsp. honey
salt and pepper, to taste

Directions

1. In a small bowl stir together yogurt, vinegar, basil, mustard, honey, salt and pepper. Taste and adjust if necessary.
2. Place oranges, cooked beets and raw beets in a bowl and toss with dressing.
3. Alternatively, toss beets with dressing, saving orange pieces to garnish on top.
4. Serve at room temperature or lightly chilled.

Recipe from blog.danone.ca

Mejadra

A Middle Eastern favourite that combines spiced rice and lentils with fried onions.

Serves: 6

Prep Time: 15 min

Cooking Time: 35 min

Total:  45 min

Ingredients

1/2 cup green or brown lentils
1 cup brown rice
2 cups water
2 tsp. cumin seeds
1 1/2 tsp. coriander seeds
2 tbsp. olive oil
1/2 tsp. sugar
1/4 tsp. ground cinnamon
2 tsp. good quality curry powder or hawaij spice mix
salt and pepper
3 tbsp. sunflower oil
1 large onions, peeled and thinly sliced in rings
1 tbsp. flour or rice flour

Directions

1. In a small pot cover lentils with plenty water. Bring to boil and cook for 12-15 minutes, until softened but still have a bite. Drain and set aside.
2. Heat 1 tsp. olive oil in a large pot and add cumin and coriander seeds. Toast for 1-2 minutes. Add rice, remaining olive oil, curry powder, cinnamon, sugar, salt and pepper. Stir to combine then add 2 cups water. Cook until water has evaporated, about 20 minutes.
3. While rice is cooking, prepare onions by tossing slices in flour mixture. Heat sunflower oil in a pan and fry onions until crispy. Place onions on a plate lined with a paper towel, allowing some of the oil to drain.
4. When rice is done, add lentils and 1/2 onions to the pot and mix to combine. Transfer to a shallow serving dish and top with remaining fried onions.
5. Serve warm or at room temperature.

Lightly adapted from Ottolenghi's Jerusalem (2012)

Old-Fashioned Lime Pie

A slice of old-fashioned lime pie is a delightful spring-inspired dessert.

Thank you Joanna for this recipe.

Serves: 8-10 slices

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min, plus 3 hours chill time

Ingredients

1/2 box Nilla vanilla wafer cookies (about 40 wafers)

1/4 cup unsalted butter, melted
rind of 3 large limes
1 can (300 ml) sweetened condensed milk
1/2 cup fresh lime juice
2 large eggs

Directions

1. Place wafers in a food processor and grind until fine.  Add melted butter, 1/2 tsp. lime rind and pulse until moist crumbs form.
2. Press crumbs into a 9" glass pie plate using your fingers. If crust mixture is sticky, use a layer of plastic wrap to help avoid it sticking to your fingers. Save plastic wrap for later.
3. Bake crust for about 10 minutes at a preheated oven at 350 F. When the edges turn golden, remove and set aside.
4. In a mixing bowl whisk condensed milk, lime juice and remaining lime rind.  Add eggs and whisk well.
5. Pour filling into the prepared crust and bake until it is set, about 20 minutes.
6. Remove from oven and let cool. Cover with plastic wrap and chill in the fridge for at least 3 hours.
7. Garnish with lime slices and serve plain or with whipped cream.

Adapted from Bon Appetit (August 1997)

Baked Apples with Ginger, Oats and Pecans

Warm baked apples stuffed with ginger, oats and pecans are an easy to make breakfast or dessert!

Serves: 5

Prep Time: 15 min

Cooking Time: 20-30 min

Total:  45 min

Ingredients

5 apples, washed and cored
1/4 cup large flake rolled oats
1 tbsp. ground flax seed
1/4 cup pecan pieces
2 tbsp. finely chopped crystallized ginger
2 tbsp. maple syrup, agave or honey
1 tsp. ground cinnamon
pinch salt

Directions

1. In a bowl combine oats, flax, pecans, ginger, maple syrup, cinnamon and salt.
2. Arrange apples snugly in a deep baking dish and scoop oat mixture into each apple.
3. Bake in a preheated oven at 350 F for 20-30 minutes, or until apples are tender.
4. Serve immediately, plain or with a scoop  Greek yogurt, custard or vanilla ice cream.

Pizza-Inspired Grain Casserole

This vegetarian pizza-inspired grain casserole is packed with warming flavours and can be served as a main meal with a side of salad.

Serves: 4

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

Casserole before topping with cheese and baking.

1 cup brown rice or quinoa, rinsed and drained
2 cups water
1 tbsp. olive oil
1 onion, diced
2-3 cloves garlic, pressed
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
6-8 white mushrooms, sliced
1 red bell pepper, chopped into small pieces
1 zucchini, cut into small pieces
1 Japanese eggplant, diced (optional)
2 cups plain tomato sauce or roasted red pepper sauce
1 cup grated Mozzerella cheese or vegan substitute
salt and pepper

Directions

1. Combine rice and water in a pot. Cover and bring to a boil, cooking until grain is tender and water has fully evaporated.
2. Meanwhile, heat olive oil in a large skillet. Saute onions and garlic until lightly browned. Add eggplant, zucchini and herbs, stirring occasionally.
3. Add mushrooms and red pepper and cook until tender.
4. When rice is cooked, transfer to skillet with the vegetables. Add tomato sauce and stir well. Taste and adjust seasoning if necessary.
5. Transfer mixture to a large casserole dish and spread evenly. Top with grated cheese and bake in a preheated oven for 15 minutes, until cheese has melted.
6. Serve immediately, with a side of salad.

Lemon Upside Down Cake

A gorgeous upside down cake where the lemon slices baking on the bottom are inverted to become a marmalade topping.


Serves: 8

Prep Time: 10 min

Cooking Time: 30-35 min

Total:  45 min

Ingredients

3-4 Meyer lemons, sliced into thin 1/8-inch slices and zest of 1 lemon
1/2 cup butter, divided
1/2 cup brown sugar, unpacked
1 1/2 cup flour
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 cup white sugar
2 eggs
1/2 cups milk

Directions

1. Melt 3 tbsp. butter in a small saucepan over low heat. Brush some of the melted butter to coat the inside of a round 9-inch baking pan. Set pan aside. Add brown sugar to melted butter, stirring until combined to form a caramel type sauce. Spread in a even layer over the bottom of the prepared baking dish.
2. Arrange about 25 lemon slices to cover the bottom of the dish. They should be slightly overlapping. Set aside.
3. Combine flour and baking powder in a small bowl.
4. In a mixing bowl, cream remaining butter, white sugar, lemon zest and vanilla until creamy. Beat eggs into the mixture using an electric mixer.
5. Add half the flour, mixing until combined. Add milk while mixing. Add the remaining flour.
6. Spread batter over the lemon slices in the prepared baking pan.
7. Bake in a preheated oven at 350 F for 30-35 minutes, removing when golden and a cake tester comes out clean.
8. Allow to stand for 5 minutes, then invert cake onto a plate. Cool and serve using a sharp knife to slice through the lemon rinds.

Lightly adapted from latimes.com

Eggplant with Buttermilk Sauce and Pomegranate

This elegant dish of roasted eggplants with a creamy sauce and pomegranate arils is a perfect vegetarian entree.

Serves: 6

Prep Time: 10 min

Cooking Time: 35-40 min

Total:  45 min

Ingredients

2 large and long eggplants, halved lengthwise
1/4 cup olive oil
1 1/2 tsp. fresh thyme leaves, plus more to garnish
1 1/2 cups fresh pomegranate arils
salt and pepper

Buttermilk Sauce
1/2 cup buttermilk
1/2 cup thick Greek yogurt
1 1/2 tbsp. olive oil
1 small clove garlic, crushed
pinch of salt

Directions

1. Using a sharp knife cut 3-4 parallel incisions into the inner flesh of the eggplant halves. Make sure to not cut through the skin. Repeat at a 45 degree angle to form a diamond pattern.
2. Place eggplant halves cut side up on a parchment paper lined baking sheet and brush liberally with oil, allowing it to soak into the flesh. Sprinkle with thyme, salt and pepper and roast in a preheated oven at 400 F.
3. To make the sauce whisk buttermilk, yogurt, oil, garlic and salt together in a small bowl. Taste and adjust if necessary.
4. To serve spoon buttermilk sauce over eggplants without covering the stalks. Sprinkle with a generous amount of pomegranate arils and garnish with fresh thyme.

Lightly adapted from Ottolenghi's Plenty (2010).

Moroccan Spiced Quinoa with Butternut

Warmly spiced Moroccan quinoa with sweetness from raisins and butternut pieces make a delicious side or main dish.

Serves: 4

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

1 tbsp. oil
1 small onion, chopped
1-2 cloves garlic, pressed
1 tbsp. fresh ginger root, grated
1/2 tsp. ground tumeric
1/2 tsp. ground cumin 
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1 cup dry quinoa
2 cups water or vegetable broth
1 tbsp. honey or agave
1/4 cup raisins or currants
2 cups butternut, cut into small pieces
1/4 cup walnut pieces, toasted
1/2 tsp. lemon zest
5-6 fresh mint leaves, finely chopped, to garnish

Directions

1. In a pot, heat oil and saute onions, garlic and ginger until browned. Combine spices in a small bowl, then add the mixture to the onions. Cook until fragrant, about 1 minute.
2. Add water, quinoa and butternut to the pot and cover with lid. Simmer on medium-low heat until butternut pieces are tender and quinoa has absorbed all the water, about 20 minutes.
3. Remove from heat and stir in walnut pieces, raisins, honey and lemon zest.
4. Serve warm or at room temperature, garnished with mint leaves.