Salmon Poke Bowl

Salmon Poke Bowl 

(recipe inspired by Sushi Shop)

Serves: 1

spring mix salad

white basmati rice, cooked following directions

cucumber, cut in small quarters

avocado, cut in small pieces

1 salmon sushi a la maison package
Smoked salmon, quantity of choice

kanikama, (crab in stick form)

tempura, ready made

sriracha mayo

sriracha

mito sesame sauce

green onion

sesame seeds

Place as much salad as wanted in the bottom of the bowl

Follow with rice, as wanted

Place the cucumbers, and then the avocados

Mix the salmon, smoked salmon, crab (I used about 3 sticks, shredded), tempura, sriracha mayo, sriracha (to taste) and sesame.  After all mixed to desired taste, put on top of the avocado.  Add green onions, then sprinkle sesame sauce on top for added flavor. It’s amazing!

Stuffed Green Peppers

Stuffed Green Peppers

(Recipe from Susi)

Servings: 4

Ingredients:

4 large green peppers (8 oz. each)

1 lb lean ground beef, crumbled (I used gardn fake beef to make it a vegetarian supper)

½ cup chopped onion

1 cup hot cooked rice

1 can tomato and basil soup

1 teaspoon seasoned salt

1/8 teaspoon instant minced garlic (I used 1 clove of garlic)

4 slices pasteurized process American cheese, each cut into 4 strips (use other cheese that tastes better than singles slices in my opinion)

Directions:

1.     Cut a thin slice from the top of each pepper; discard.  Core and seed peppers, and arrange cut sides up in a 9 inch square baking dish.

2.     In a 2 quart casserole, microwave the ground beef and onion at high for 4 to 7 minutes, or until meat is no longer pink, stirring to break apart once or twice during cooking time.  Drain.  Add the remaining ingredients, except the cheese, and mix well.

3.     Divide meat mixture into 4 portions and place 1 portion in each green pepper.  Cover with plastic wrap; microwave at high for 8 to 15 minutes, or until peppers are tender crips, rotating dish once during cooking time.

4.     Top each pepper with 4 criss-crossed strips of cheese.  Microwave at 50% (medium) for 1 to 2 minutes, or until the cheese melts.

Soupe Cari Coco Spicy

Soupe cari-coco-spicy

(trouver sur Montreal Vegan de Marika d'Auteuil)

Fait environ 5-6 portions repas

1 onion hachée

3 gousses d’ail hachées

un bon gros morceau de gingembre hachée

4 tasses de bouillon aux choix (légumes ou champignons)

1 canne de lait de coco (j'ai utiliser 1 canne et demi)

2c. à soupe de pate de cari rouge (ou 3 si vous aimer très spicy, nous on a mis 1c. à soupe de sambal oelek & 1 de du cari jaune

½ c. à thé de curcuma

1c. à thé de poudre de cari

1c. à soupe de sirop d’érable

2c. à soupe de sauce soya

jus d’une demi lime (j’en ai pas mis)

nouilles de riz, quantité au choix, cuit à l’avance en suivant les directions sur l’emballage

légumes aux choix: nous on a mis champignons tranchés, tofu frit dans du beurre, poivrons roti dans du beurre, fèves germées cru, carottes en lanière, et échalotes.

Faire cuire les onions dans un poêle avec de l’huile jusqu’à transparence, rajouter ail et gingembre, cuire à peu près 1 min.

Rajouter pate de cari, bouillon, épices, lait de coco, les champignons(deja cuite dabs du beurre), carottes,

Faire mijoter une dizaine de minutes

Rajouter sirop d’érable, jus de lime, sauce soya, nouilles de riz, cuire un peu

Verser soupe dans un bol, ajouter les fèves germées, le tofu, les piments et les échalotes et déguster!

Salade de Quinoa au Melon et Bettrave

Salade de Quinoa au Melon et Bettrave

(recipe modified from Ricardo)

1 tasse Quinoa  1 ¾ tasse d’eau

3 tasses betteraves (+/- 6 betteraves)

3 tasses melon d’eau

2 tasses roquettes hachees

½ lbs fromage de chevre ou feta emiette

3 cuilleres a soupe vinaigre de vin ou balsamique

3 cuillere a soupe d’huile d’olive

Dans une casserole, porter a ebullition l’eau et le quinoa

Couvrir et laisser mijoter a feu doux environ 15minutes

Retirer du feu et laisser reposer environ 5 minutes, remuer delicatement le quinoa, laisser refroidir

Dans un grand bol, melanger les betteraves et le vinaigre, ajouter le quinoa et le reste des ingredients

Saler et poivrer

Servir et garnier de fromage

Curried Couscous Salad

Curried Couscous Salad

(original recipe from daring gourmet)

Serves: 6-8

Ingredients

·  2 cups uncooked couscous (you can also use whole wheat couscous)

·  1 large carrot, shredded

·  1 tomato, diced

·  2 green onions, finely sliced

·  ½ cup chopped fresh parsley

·  1 can beans, I used white kidney beans

·  ½ cup raisins

·  1-2 tablespoons lemon juice

·  1 clove of garlic, 1 onion, and 1 green pepper, cooked in olive oil together

·  2 cups vegetable broth

For the Dressing:

·  1/4 cup apple cider vinegar

·  1/2 cup extra virgin olive oil

·  3 tablespoons honey (Vegans: use agave nectar)

·  1 1/2 tablespoon curry powder

·  1 tablespoon turmeric powder

·  1 tablespoon vegetable broth powder

·  ½ teaspoon freshly ground black pepper

Instructions

1.     To prepare the couscous, bring 2 cups of vegetable or chicken broth along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Set

2.     Add all the ingredients together in a bowl, and mix to combine

3.     To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.

4.     Pour the dressing over the couscous salad, ⅓ at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.

5.     Serve as a light lunch or as a side dish along with chicken, fish, etc.

(recipe modified to my liking)

Cheesy Garlic Parmesan Spinach Spaghetti Squash

Cheesy Garlic Parmesan Spinach Spaghetti Squash

(recipe from peasandcrayons.com)

Note: we made TREX version and was DELICIOUS)

Ingredients

•                1 medium spaghetti squash

•                2.5 TBSP minced garlic

•                1 tsp olive or avocado oil

•                5 oz fresh spinach, chopped

•                1/2 cup cream

•                1 TBSP cream cheese (optional but deeeelish!)

•                1/2 cup freshly grated parmesan cheese, extra for topping

•                salt and pepper to taste

•                grated or sliced mozzarella for topping, to taste

Instructions

Pre-heat oven to 400 degrees F.

Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!

Next grab a lipped baking sheet or a rimmed baking dish.

Rub the cut side of the squash with a teeny bit of olive oil.

Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.

The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.

While the squash roasts, start on the sauce.

In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.

Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.

Season with salt and pepper to taste and remove from heat.

Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.

Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.

Bake at 350 degrees F for around 20 minutes or until hot and bubbly.

For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dig in!

T-Rex Chefs: Feel free to add chicken for a punch of protein. Stir it in with the sauce and veggie noodles or serve it up on the side. Grilled, roasted, baked, poached, rotisserie... anything goes!

Salade d'Amour

SALADE D'AMOUR

(recipe from 3 fois par jour)

SERVES 4–6

INGREDIENTS

·       1 cup basmati rice

·       2 cups water

·       1/4 cup cashews

·       1/4 cup green onion, chopped

·       1/4 cup raisins

·       1/4 cup red pepper, diced

·       1/4 cup celery, chopped

·       1/2 cup bean sprouts

·       1/2 cup baby spinach

·       Salt and pepper, to taste

FOR THE VINAIGRETTE

·       1 teaspoon toasted sesame oil

·       1/4 cup vegetable oil

·       5 tablespoons tamari sauce

·       2 tablespoons honey

STEPS

1.     Rinse the rice under cold water and drain.

2.     Pour the rice and water into a saucepan and bring to a boil.

3.     Reduce heat to the lowest setting, then cook for 15 more minutes without stirring. Remove from heat, transfer to a salad bowl, and let cool.

4.     In a bowl, whisk together all the vinaigrette ingredients and pour over the rice.

5.     Add the remaining ingredients, mix well, adjust the seasoning, and serve.