Recipes | Latest Recipes from Vegetarian
One of the best ways to fill Half Your Plate (and all of your soup bowl) is with a simple pureed soup. They’re a time-honoured and super-simple way to get a whole lot of vegetable flavour on the table in a hurry – maybe even hide vegetables from finicky eaters. This one was custom created by MP Celina Caesar-Chavannes with Chef Michael Smith’s coaching!
Leeks are the easiest-to-get-along-with members of the onion family. They’re deliciously sweet, mildly pungent and simple to prepare. In this recipe they’re paired with apples and thyme. They easily fill Half Your Plate with flavour so you can fill the other half with any simple pork, chicken or fish dish!
Sweet potatoes are a superfood. They’ve earned this title by being so packed with nutrients, ounce for ounce, that they’re just plain nutritionally dense. Quite simply, they’re one of the single healthiest foods you can bring to your table. Tasty and easy too. Especially with the bright flavours of curry and ease of canned chickpeas. For this recipe simply toss everything together, toss into the oven, then sit back and wait for the compliments!
The year 2016 has been declared the International Year of Pulses by the United Nations to celebrate one of the world’s most important foods: the edible seeds of the legume family.
Beans, peas, chickpeas, and lentils are packed with fibre, protein, nutrients, and flavour. Their nutritional intensity, inexpensive accessibility, and ease of cooking have made them indispensible staples to cooks all over the globe.
Wherever we live, we all do our best to make healthy choices at home but it’s a lot easier when those choices are delicious. These meatless tacos are stuffed with so much sunny southwestern flavour that no one will notice anything missing. What a great way for your family to join families around the world in a global celebration of flavour and nutrition!
I will admit that I was not a big fan of brussels sprouts as a kid but now that I’ve discovered pan-roasting I’m seriously hooked on them. This easy method is by far my favourite way to cook them. They’re so durable that you can easily caramelize them as they cook through. In this recipe they’re deliciously joined by bright orange and crunchy cashews.
You can enjoy the bright red flavours and intense nutritional density of these two harvest ingredients brought together in one distinctive dish. In this recipe they serve both as a delicious side dish and a tasty condiment. Red Cabbage has an amazing ability to absorb other flavours while retaining its texture. Cranberry and the traditional flavours of cranberry sauce make this the perfect side dish for holiday turkey or everyday chicken or pork!
One of the best ways to fill Half Your Plate (and all of your soup bowl) is with a simple pureed soup. They’re a time-honoured and super-simple way to get a whole lot of vegetable flavour on the table in a hurry – maybe even hide vegetables from finicky eaters. This one was custom created by Honourable Jeff Leal with Chef Michael Smith’s coaching!
Who said baking a homemade dessert has to be difficult? Not me. This dessert could not be simpler and is fully customizable. It has 2 basic parts - the apple filling and the oatmeal topping. Choose any type of apple (or a combination), your favourite fresh or frozen berry, and any of the baking spices. Ginger, nutmeg, allspice, cloves, or simply cinnamon all work.
Sweet potatoes are undeniably healthy being packed full of micronutrients, betacarotene and fibre. They're guaranteed nutritional powerhouses, even when you make one of my favourite holiday treats from south of the border, covered with a thick layer of marshmallows. I'm convinced this classic was created by parents whose kids weren't the least bit interested in how healthy sweet potatoes are, until they showed up at the table covered in marshmallows.
One of my all time favourite ways to enjoy ripe tomatoes is in a chilly bowl of puréed gazpacho soup. Normally raw ripe tomatoes are the base for the soup but since the local tomato season is so fleeting you can concentrate and brighten their flavours any time of the year by roasting them first!
Pesto is an intensely flavored condiment traditionally made from fresh green herbs, nuts, cheese and olive oil. It’s an incredibly easy way to add a big, bright boost of fresh flavor to nearly any dish. This version is less expensive than the classic Genovese blend of basil, pine nuts and Parmigiano-Reggiano, but with spicy arugula, peperoncini and almonds it’s just as flavorful. You can just as easily incorporate traditional fresh basil into the works if you like. Either way, you’ll discover that a little goes a long way.
I love fruit. I live for fruit. I'm powered by fruit! When fruit is properly ripened, it can be one of the best things to eat, so when you combine all your favourites together in a fruit salad, it can be a revelation.
How about balancing all that sweet with some sour lime, spicy chilli and cooling mint? Or what about using a secret ingredient that pairs perfectly with fruit? No one will ever know that it's vanilla adding that mysterious yet familiar flavour.