SICHUAN CUCUMBER SALAD
SICHUAN CUCUMBER SALAD
Calories: 173kcal
Fat: 13.9g (2.4g S.Fat)
Carbs: 11.6g
Protein: 3g
Sugar: 4.6g
Sodium: 2069mg
Chop the cucumbers coarsely and combine with the salt. Allow for a 10-minute resting period.
Drain the excess liquid and thoroughly rinse the cucumber slices under running water.
Garlic and chiles, minced Heat the peanut oil in a frying pan over medium heat and sweat the garlic and chiles for 2 to 3 minutes.
Soy sauce is used to deglaze the pan, and the Sichuan pepper is added.
Pour the hot dressing over the cucumber slices, allow to cool slightly, and top with cilantro leaves.
CRUNCHY COLESLAW
CRUNCHY COLESLAW
Calories: 204kcal
Fat: 17.7g (2.8g S.Fat)
Carbs: 10g
Protein: 3.3g
Sugar: 4.4g
Sodium: 1234mg
Grate the carrot finely and gently fold it into the cabbage with the chopped chives.
To make the dressing, mince the garlic and whisk it together with the remaining ingredients until smooth.
Pour the dressing over the salad and toss to combine.
QUINOA AND BEAN SALAD
QUINOA AND BEAN SALAD
Calories: 616kcal
Fat: 15.2g (2.3g S.Fat)
Carbs: 92.4g
Protein: 30.3g
Sugar: 4.2g
Sodium: 905mg
Finely chop the chives and parsley for the vinaigrette. 2 tablespoons of each should be set aside for garnish. To make the vinaigrette, combine all of the ingredients in a blender and blend until smooth.
Combine the quinoa, beans, and flaxseeds with the vinaigrette. Garnish with the reserved chives and parsley.
Allow for 30 minutes in the refrigerator before serving.
GRILLED POTATO SALAD
GRILLED POTATO SALAD
Calories: 513kcal
Fat: 42.5g (6.6g S.Fat)
Carbs: 36.7g
Protein: 5.7g
Sugar: 3.5g
Sodium: 1748mg
In a blender, combine all the dressing ingredients and process until smooth.
Combine the grilled potatoes and the dressing in a mixing bowl.
Gently fold in the arugula and thinly slice the spring onion. Sprinkle them over the salad.
MARINATED FENNEL SALAD
MARINATED FENNEL SALAD
Calories: 334kcal
Fat: 14g (2g S.Fat)
Carbs: 39.1g
Protein: 15.7g
Sugar: 2.1g
Sodium: 902mg
Set aside the fronds and clean the fennel bulbs. The fennel should be thinly sliced, and the spring onion should be cut into thin rings.
Combine the ingredients for the dressing.
Pour the dressing over the fennel and spring onions and toss to combine.
Vinegar and lemon juice should be used to season the lentils.
On a plate, arrange the dressed fennel and spring onion. Top with the warm lentils and finely chopped fennel fronds.
POMEGRANATE TABBOULEH
POMEGRANATE TABBOULEH
Calories: 499kcal
Fat: 5.1g (0.6g S.Fat)
Carbs: 93.6g
Protein: 23.2g
Sugar: 11.7g
Sodium: 653mg
Chop the parsley, mint leaves, and onion finely. Tomatoes and cucumber should be peeled and diced.
To make the dressing, combine all the ingredients in a mixing bowl and whisk until smooth.
Mix the dressing into the couscous, herbs, onion, tomatoes, cucumber, and chickpeas, and top with the pomegranate seeds.
GRILLED ZUCCHINI SALAD
GRILLED ZUCCHINI SALAD
Calories: 236kcal
Fat: 22.8g (3g S.Fat)
Carbs: 8.4g
Protein: 3.7g
Sugar: 3.7g
Sodium: 981mg
In a blender, combine all of the dressing ingredients and process until smooth.
Grill the zucchini slices for 10 to 12 minutes on each side over indirect heat, then drizzle with the dressing and top with the pine nuts.
This is also delicious when served cold.
KALE SALAD WITH SMOKY PEANUT DRESSING
KALE SALAD WITH SMOKY PEANUT DRESSING
Calories: 107kcal
Fat: 3.7g (0.5g S.Fat)
Carbs: 17.4g
Protein: 3.4g
Sugar: 7.7g
Sodium: 310mg
Make matchsticks out of the carrot. Blanch the vegetables for 2 minutes before rehydrating in ice water. Drain thoroughly.
In a blender, combine the ingredients with 14 cup plus 2 tablespoons (90 ml) water and process until smooth.
Pour the dressing over the salad, toss to combine, and chill for 30 minutes before serving.
PANZANELLA
PANZANELLA
Calories: 895kcal
Fat: 34.8g (6.4g S.Fat)
Carbs: 134.9g
Protein: 24.4g
Sugar: 8.2g
Sodium: 1629mg
Cut the tomatoes into pieces. Chop the olives and capers coarsely. Make thin strips out of the onion. Cut or tear the bread into bite-size pieces and combine it with the other salad ingredients in a large mixing bowl.
To make the dressing, combine all of the ingredients in a blender and puree until smooth.
Pour the dressing over the salad and toss to combine. Garnish with basil leaves.
TOMATO BREAD SOUP
TOMATO BREAD SOUP
Calories: 232kcal
Fat: 11.4g (1.6g S.Fat)
Carbs: 27.6g
Protein: 6.3g
Sugar: 6.4g
Sodium: 1269mg
Add the vegetable broth, salt, and pepper to taste. Bring to a boil, then add the bread and mix well. Reduce the heat to low, cover, and simmer for 15 minutes, or until the bread is soft and the soup thickens. Combine basil, brown sugar, and lemon juice in a mixing bowl. Turn off the heat and season with salt and pepper to taste. Distribute into soup bowls, drizzle with olive oil, and top with basil.
PUMPKIN SOUP WITH CRISPY BRUSSELS
PUMPKIN SOUP WITH CRISPY BRUSSELS
Calories: 329kcal
Fat: 22.8g (11.5g S.Fat)
Carbs: 29.4g
Protein: 7.3g
Sugar: 17.5g
Sodium: 946mg
Return to the pot, stir in the coconut milk and brown sugar, reheat, and season with salt and pepper to taste.
Toss Brussels sprout leaves with oil on a large, rimmed baking sheet. Season with salt and pepper before baking for 10 to 12 minutes, or until lightly browned and crisp.
SPICY TOMATO SOUP
SPICY TOMATO SOUP
Calories: 245kcal
Fat: 20.4g (10.1 g S.Fat)
Carbs: 12.7g
Protein: 5g
Sugar: 6.9g
Sodium: 711mg
Return to the pot, stir in the coconut milk and brown sugar, reheat, and season with salt and pepper to taste.
SUMMER PANZANELLA SALAD
SUMMER PANZANELLA SALAD
Calories: 289kcal
Fat: 24.3g (4.1g S.Fat)
Carbs: 18g
Protein: 3.4g
Sugar: 5.8g
Sodium: 170mg
Combine the bread, cucumber, tomatoes, onion, and garlic in a large mixing bowl. To coat, drizzle with the remaining 1 tablespoon oil and vinegar. Season with salt and pepper and set aside at room temperature for 30 minutes to allow flavours to blend. Just before serving, toss in the basil, arugula, and avocado.
ITALIAN CHOPPED SALAD
ITALIAN CHOPPED SALAD
Calories: 606kcal
Fat: 35.1g (4.6g S.Fat)
Carbs: 58.5g
Protein: 22g
Sugar: 14.5g
Sodium: 344mg
ROASTED CARROT & AVOCADO SALAD
ROASTED CARROT & AVOCADO SALAD
Calories: 304kcal
Fat: 24.1g (4.1g S.Fat)
Carbs: 23.2g
Protein: 2.8g
Sugar: 6.8g
Sodium: 351mg
Preheat the oven to 200°C/400°F. Toss carrots, thyme, and garlic with enough olive oil to coat on a large, rimmed baking sheet. Season with salt and pepper to taste. Mix in the Italian seasoning and cumin. Roast for 40 to 45 minutes, or until carrots are fork-tender and nicely browned, turning with a spatula frequently to prevent burning. Remove the roasted thyme. Peeled garlic can be spread on bread.
In a large mixing bowl, toss the arugula with the oil. Toss with lemon juice, salt, and pepper, and toss to coat. Season with salt and pepper to taste.
Plate a portion of dressed arugula and top with two roasted carrots (warm or room temperature), avocado, and croutons for each serving. Serve the salad garnished with thyme leaves.
SWEET POTATO & ALMOND COUSCOUS SALAD
SWEET POTATO & ALMOND COUSCOUS SALAD
Calories: 275kcal
Fat: 14.6g (2g S.Fat)
Carbs: 31g
Protein: 7g
Sugar: 6g
Sodium: 785mg
Toss 2 tablespoons of the oil with the potatoes in a large mixing bowl and season with salt and pepper to taste. Roast for 40 to 45 minutes, or until fork-tender, on a large, rimmed baking sheet, turning once or twice with a spatula. Allow to cool.
Meanwhile, in a medium saucepan, combine the 1 tablespoon oil, couscous, 1 teaspoon salt, and broth. Bring to a boil, then reduce to a low heat and cover for 10 minutes, or until the potatoes are tender. Remove from heat and set aside for 5 minutes, covered, or until all liquid has been absorbed. To cool, toss the couscous with the remaining 1 tablespoon oil and spread it on a large, rimmed baking sheet.
Combine cooled couscous, roasted sweet potato, orange zest and juice, cranberries, almonds, and thyme. Season with salt and pepper to taste, then serve.
ARTICHOKE PESTO PASTA SALAD
ARTICHOKE PESTO PASTA SALAD
Calories: 664kcal
Fat: 33g (3.6g S.Fat)
Carbs: 81g
Protein: 16.8g
Sugar: 4.3g
Sodium: 545mg
Return to the pot after draining and rinsing with cold water.
Artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, oil, and water in a food processor until combined. Don't overprocess the sauce; it should still have some texture.
Toss pasta with sauce and season with salt and pepper to taste.
AVOCADO CAPRESE PASTA SALAD
AVOCADO CAPRESE PASTA SALAD
Calories: 251kcal
Fat: 21.7g (4.2g S.Fat)
Carbs: 14.7g
Protein: 3.2g
Sugar: 2.7g
Sodium: 760mg
Combine the lemon juice, garlic, salt, red pepper, tomatoes, basil, and avocado in a mixing bowl. Season with black pepper to taste. Wearing gloves, toss the noodles with your hands, slightly mashing the avocado with your fingers. Drizzle in more oil as needed, and season with salt and pepper to taste.
STUFFED TOMATOES WITH HEMP & ALMOND PESTO
STUFFED TOMATOES WITH HEMP & ALMOND PESTO
Calories: 946kcal
Fat: 80g (10.9g S.Fat)
Carbs: 43.8g
Protein: 24.1g
Sugar: 4.5g
Sodium: 678mg
To make the pesto, combine all of the ingredients in a blender and puree until smooth.
Combine the pesto and rice.
Fill the tomatoes with pesto rice after carefully scooping out the contents. Drizzle with oil and top with slices of vegan mozzarella.
Cook the tomatoes in a barbecue-safe pan or a cast- iron frying pan over indirect heat for 20 minutes with the lid closed.
CRAFT BEER AND VEGETABLE CHILI
CRAFT BEER AND VEGETABLE CHILI
Calories: 840kcal
Fat: 12g ( 3.6g S.Fat)
Carbs: 138.5g
Protein: 42.2g
Sugar: 26.2g
Sodium: 1096mg
Cut the onion, bell pepper, Chile pepper, and carrots into small pieces. Remove the corn kernels from the cob and finely mince the garlic.
In the Dutch oven, heat the oil and sweat the onion for a few minutes, stirring constantly. Fry for a few minutes after adding the bell pepper, Chile pepper, carrots, corn, garlic, beans, and spices.
After deglazing the pan with the beer and broth, add the tomatoes, tomato paste, and chocolate.
Close the barbecue or place five or six glowing briquettes on the lid of the Dutch oven. Cook for 45 minutes on low heat. Remove the lid from the Dutch oven and set aside for 15 minutes to reduce. Close the grill and add some soaked smoking chips over the embers for an even smokier flavour.
Serve with vegan yogurt and cilantro leaves on the side.
Ad
When we cook we are listening to the Blinkist* summaries - because it’s simply the best and you learn while having fun cooking.
* = Affiliate Link