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Passover Recipes

Passover Recipes

Recipes

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Minestrone Soup

This is a great hearty soup! Full of veggies, beans and pasta it’s a full meal in itself!

Thai Sweet Potato - Edamame Stew

This is just perfect comfort food on a cold night! Serve over basmati rice for a full meal.

Sautéed Ginger Mushrooms

This is a really simple yet scrumptious mushroom side dish. Perfect as a side for any meal!

Quinoa Black Bean Taco Bowl

I love these huge “bowls” for dinner! This one is Mexican inspired with hearty quinoa and black beans on top of crisp lettuce, creamy avocado and all topped with a chipotle lime sour cream!

Chocolate Coconut Bars

These are just crazy delicious. As you bite into that dark chocolate exterior you get the creamy coconut interior...mmmm! They will also keep really well in the freezer in an airtight container for about 6 months. So make a big batch and pop a few out when you have company! This recipe will give you 12 large or 20 small treats.

Rosewater Pomegranate

This is an exquisite way to enjoy a pomegranate! The rosewater brings out the natural flowery taste of the pomegranate! It is even better the next day, so feel free to prepare it in advance and store in an airtight container in the fridge.

Balsamic Beet and Carrot Salad

This is a really nice light and refreshing simple salad! The addition of raw beets in this salad adds a touch of sweetness and lots of crunch!

Tofu Lettuce Cups

These are a really fun “assemble your own” type dinner. Put out the fresh lettuce, the delicious tofu filling and a few fun toppings such as hot sauce, peanuts and herbs. Let your guests assemble as they eat! Great for a relaxed lunch or a casual dinner get together.

Caramelized Thyme Roasted Beets

These beets are like nothing you ever tasted before! They come out slightly crisp and really sticky and sweet. Crazy delicious! Give this method a try!

Coconut and Ginger Buttercup Squash Soup

The mix of sweet from the pumpkin with the heat from the chilli and creaminess from the coconut is an unbeatable combination!

Black Bean and Acorn Squash Burritos

These are hearty, delicious and protein packed! The acorn squash adds a slight sweetness to the mix of black beans.

Maple Ginger Buttercup Squash

This dish has a great combination of sweet, salty and spicy with a little hint of ginger. Every time I make it my guests are wowed by the flavours!

Moroccan Style Veggies with Couscous

This is a very impressive dish to serve for a large gathering. I especially like to serve this dish in the early autumn when all the fresh local root vegetables are abundant in the outdoor markets. You will notice it is a big serving (good for about 8-10 people) which is why I use 2 large baking dishes (you may even need 3 depending on the size of your squashes); you can easily cut the recipe in half. You can also prepare this dish up to 2 days in advance up until step 4 and cover tightly with aluminum foil and refrigerate. Remove from the fridge at least 1 hour before serving and then just before it goes on the table continue with steps 5 and 6.

Spaghetti Squash with Pesto and Roasted Tomatoes

The strands of spaghetti squash are combined with roasted tomatoes and pesto in this dish to make a great light alternative to pasta that is just bursting with flavor!

Vietnamese Banh Mi Sandwiches

These hearty sandwiches are filled with tofu and crispy spicy veggies. Although there are a few different components to the sandwich, it is pretty simple to prepare since you only have to make one sauce that is used 3 different ways.

Caramelized Butternut Squash and Brussel Sprouts

When roasting, the natural sweetness in the squash really comes out. It is sticky and caramelized and just delicious! If you think you don’t like brussel sprouts, try cooking them this way!

Asian Eggplant and Tofu Bowl

This is a delicious way of combining tofu and eggplant with a slightly Thai inspired sauce. You will notice that in the ingredients I mention that its better if the tofu has been frozen and defrosted. This changes the texture slightly, giving it a more “chicken” like feel. I generally buy lots of tofu when they are on sale and throw a few in the freezer for dishes like this. You can just then defrost in the microwave. In a pinch however, you can still create this dish with regular tofu cut into cubes.

Roasted Beet and Pineapple Smoothie

This smoothie is a great way to use leftover roasted beets, but of course you can make them fresh for this recipe! The smoothie has such a beautiful flavor and natural sweetness from the beets and pineapple – you don’t need to add any sugar.

Balsamic Leeks and Beet Greens

A beautiful and easy side dish for late summer!

Roasted Tomato and Poblano Soup

Roasting the tomatoes before processing them in the soup brings out their natural sweetness and bold flavours. This is a great soup to make in summer when you can buy big boxes of fresh tomatoes in the farmer’s markets for very little money. In this version of the soup I added poblano peppers for a touch of earthy heat. This soup is a real winner!

    pages 1.2.3.4.5

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