May 1, 2013 § Leave a Comment
Falafels are tasty and satisfying and I usually purchase the balls pre made. You can buy them fresh or frozen and find them in the cooler section of the grocery store. Costco sells them in bulk and I usually freeze half of them to eat at a later date.
I love falafel wraps and use a sprouted wheat one that I buy in the health food store. I like to add quinoa, hummus and tzatziki and of course pickles. If you feel like adding spice, sprinkle with cayenne powder.
Assembly time 5 minutes
Makes 1 wrap
1. Cook the falafels according to the package.
2. Lightly warm the wrap and place ingredients in the middle and roll wrap.
September 21, 2012 § 1 Comment
Today, when I came home from a long walk in the forest, I was starving and quickly threw together a gourmet sandwich. As fall approaches and the weather cools, I find myself craving warm and grounding foods so I I decided to grill my sandwich. I don’t have enough counter space for a panini grill, so instead I use a non-stick saucepan to do the trick. Grilling sandwiches creates a greater contrast in textures, such as between the crunchiness of the pickles and gooeyness of the melted cheese. It also enhances the flavours of the ingredients like the pesto mayo which makes a delicious and satisfying sandwich.
Cooking time 10 minutes
vegan or regular butter
1. Smear the pesto mayo on both pieces of bread. Place the cheese on the bread next which will help the cheese to melt. Add the tomatoes and pickles and close the sandwich.
2. Heat a non-stick saucepan on medium heat and add 1/2 tsp – 1 tsp butter. Once the butter starts to sizzle, place the sandwich cheese side down in the middle of the pan.
3. Cook the sandwich until the cheese starts to melt and be careful that you do not burn the bread. Sometimes I cover the saucepan on medium to low heat for a minute to help the cheese melt.
4. Flip the sandwich, add more butter and cook for another minute or so. Cut the sandwich in half and enjoy.
July 11, 2012 § 2 Comments
When mini burgers became popular menu items in restaurants, I must admit I was a bit jealous that I could not partake in eating palm sized burgers like everyone else. In restaurants when my friend’s burgers would arrive on a delicate plate lined with three carefully prepared mini burgers, I could not help but feel left out when my large sloppy veggie burger was presented in front of me. I really shouldn’t complain because a few years back you could barely order an average veggie burger and nowadays restaurants offer a variety of creative toppings.
One of my favourite places to eat veggie burgers is at the McDonald’s Restaurants in India. Indian McDonald’s do not serve any beef and make up for it with the abundance of veggie options. They have three veggie burgers on the menu including the McAloo Tikki, the McVeggie burger and the Mcspicy paneer burger. I am normally not a fan of McDonald’s but in India it is a real treat.
This aloo tikki burger was inspired by the McAloo Tikki burger that I had at a McDonald’s restaurant in India. Aloo tikki patties are made from mashed potatoes which are mixed with veggies and spices, rolled into balls and deep-fried. They can be quite spicy and taste delicious with a touch of mango chutney. You can buy a box of aloo tikki patties from an ethnic grocery store and they are found in the freezer section.
Cooking time 20 minutes
aloo tikki patties
thinly sliced tomatoes
1. Cook the aloo tikki patties as instructed on the box.
2. Spread vegan mayo on both sides of the bun. Add the lettuce and tomato to the top bun.
3. Place the aloo tikki patty on the bottom bun and add a dollop of chutney.
June 18, 2012 § 4 Comments
This weekend at the farmers market I picked up a forest mushroom pate by Pate Pastiche. Their vegan pate, made from whole grains and seeds is delicious on sandwiches. The forest mushroom pate is slightly smokey and topped with herbs including long stalks of rosemary. For lunch, I made a sandwich on the Bread Affairs organic baguette, which I dressed with olive oil and topped it with fresh slices of tomato and pea shoots.
slices of forest mushroom pate by Pate Pastiche
thinly sliced tomatoes
1. Slice the baguette in half and lightly toast.
2. Lightly drizzle olive oil on the baguette.
3. Place tomatoes and pea shoots on one half and place the pate on the other half and enjoy.
April 24, 2012 § Leave a Comment
One of my first high school jobs was working at Dairy Queen where I was the queen of making blizzards. Back then vegetarianism was uncommon and on my breaks I made a burger where I substituted the meat patty for french fries and onion rings and dressed it like a regular burger. For quite some time my co-workers stared at me like I was crazy until one day the manager tried one for herself and admitted that she could not even tell that the meat was missing.
Well fortunately, meatless alternatives have come a long away and you can buy many different faux animal foods including numerous meatless burger patties. The onion ringed burger is still one of my favourites as the crunchy exterior with the sweet onion middle is a delicious compliment to any burger.
Cooking time 15 minutes
Alexia natural onion rings
Meatless burger patty
1. Cook the onions as directed on the package.
2. Cook the veggie burger patty and dress the burger as you like it. When the onion rings are ready, place a few on the patty.
April 15, 2012 § Leave a Comment
Instead of making the same old boring pizza bagels, spice them up by adding creative and gourmet toppings like this one. They make an easy and quick warm lunch plus you can easily tailor the toppings for each person.
Makes 1 pizza bagel
Cooking time 15 minutes
sesame bagel sliced in half
green olives sliced
shredded mozzarella or vegan cheese
1. Place the bagel on a baking tray and spread the sauce.
2. Arrange the veggie pepperoni and olives and sprinkle with cheese.
3. Bake in the oven for a few minutes and then broil on low until the cheese has melted. This prevents the bagel from getting soggy in the middle.
March 19, 2012 § 1 Comment
When one of my friends bought their first home, I gave them a panini grill as a housewarming gift. My bachelor friend who works from home, likes to make quick easy meals for lunch and the panini grill has proven to be the perfect companion. Whenever I go over I like to make this bocconcini and tomato sandwich which is inspired by the Caprese sandwich from Pane e Formaggio Cafe and Coco et Olive Cafe in Vancouver. The lightness of the bocconcini and tomato is nicely complimented with the sweet and tart flavour of the balsamic reduction. The basil takes the palate to a whole new level making this sandwich truly a work of art.
Cooking Time 15 minutes
Makes 1 sandwich
2 slices of sourdough bread
olive oil (optional)
1. Preheat your Panini grill.
2. Brush olive oil on the inside of the bread and lightly sprinkle with salt. Place the bocconcini, tomato and basil on the bread.
3. Close the sandwich and brush olive oil on the outside of the bread (optional). Place on the Panini grill and cook for 5-6 minutes or as recommended for your grill. If you don’t have a grill, you can use a frying pan instead. Heat your pan on medium-low heat and place the sandwich in the middle and cover. After 2-3 minutes flip the sandwich and cook for another minute or so.
4. Pull the sandwich out of the grill when the cheese is melted and the bread is toasted. Place on a cutting board and cut in half. Open the sandwich and drizzle with the balsamic reduction.
February 20, 2012 § Leave a Comment
Using a croissant instead of regular bread turns any sandwich into a gourmet one. The buttery flavour and flaky texture of the croissant, compliments the smokey flavour of the veggie bacon. I like to use spinach leaves in my sandwiches to add variety.
Cooking time 10 minutes
croissant cut in half
1/2 tsp (2 ml) olive oil
2-3 strips veggie bacon
thinly sliced tomato
fresh spinach leaves
vegan mayo (optional)
1. Cut the croissant in half and lay on a tray. Preheat the oven on low heat.
2. Prep the veggies and have the mayo ready.
3. Drizzle olive oil into a medium-sized saucepan on medium heat and add the veggie bacon. The veggie bacon cooks quickly so stay close by. When it starts to sizzle, flip over about a minute. Cook for another 30 seconds and place on croissant.
4. Add the toppings and eat while warm.