Tag Archives: vegetarian

Sliders 3 ways

Just in time for Labour Day, we’ve created 3 different sliders: Beef Jalapeno Cheddar, Turkey Tomato Pesto, and Curried Chick Pea for a veggie option.

Take your party guests on a journey around the world with these bite sized burgers that are sure to impress.

 

Beef Jalapeno Cheddar Slider

INGREDIENTS (makes 12 mini burgers)

  • 1 lb of lean ground beef
  • 1 medium onion, diced
  • 1 jalapeno, finely diced (seeds optional)
  • 1 tbsp mexican style chili powder
  • salt and pepper
  • 1 egg
  • 1/2 cup of bread crumbs

TOPPINGS & BUN

  1. mini burger bun
  2. aged white cheddar
  3. chipotle BBQ sauce
  4. sliced jalapeno

DIRECTIONS

  1. Combine all ingredients into a mixing bowl with your hands.
  2. With an ice cream scoop, scoop balls of mixture, pat flat and place on a clean plate.
  3. Cook on the BBQ for 2-3 min/side, add cheese on the last flip.
  4. Serve on a mini bun (we used President’s Choice burger first minis).

 

Turkey Tomato Pesto Slider

INGREDIENTS (makes 12 mini burgers)

  • 1 lb of lean ground turkey
  • 1 medium onion
  • 2 cloves minced garlic
  • salt and pepper
  • one egg
  • 1/2 cup of italian bread crumbs
  • a few sprinkles of grated Parmesan cheese

TOPPINGS & BUN

  • Ciabatta bread (cut into squares)
  • Pesto (we made ours- recipe for that coming soon)
  • Tomato Sauce (we made ours too but we’re not sharing that one just yet)
  • Mozzarella cheese, sliced

DIRECTIONS

  1. Combine all ingredients into a mixing bowl with your hands.
  2. Using an ice cream scoop, scoop little balls, pat flat and lay on a clean plate.
  3. BBQ for about 3 min/side or until cooked through, add cheese on the last flip.
  4. Place on ciabatta bun and top with pesto and tomato sauce.

 

Curried Chick Pea Sliders

INGREDIENTS

  • 1 large can (796ml/28 oz) of chick peas
  • 1 tbsp cumin
  • 1 tbsp garam masala
  • salt and pepper
  • 1/2 cup plain yogurt
  • 1 egg
  • 3/4 cup panko bread crumbs
  • 1 clove minced garlic
  • 1 medium onion, diced
  • 1 -2 tbsp finely chopped cilantro

TOPPINGS & BUN

  • store-bought mango curry sauce or chutney
  • extra yogurt
  • nann bread for the bun

DIRECTIONS

  1. Open and drain can of chick peas.
  2. In a food processor, add drained chick peas and lightly mash up. Don’t go overboard, hit the pulse button just enough to lightly mash but not puree.
  3. Put mashed chickpeas into a large mixing bowl, add remaining ingredients and mix well to combine.
  4. Using an ice cream scoop, scoop mixture to form balls and then place on a cookie sheet and pat flat.
  5. Pre-heat a skillet to medium and cook curried chick pea burgers on each side for about 3 min/side or until cooked through and lightly browned.
  6. Serve on a piece of warm nann bread and top with plain yogurt and curry sauce, chutney or whatever indian condiments you happen to have.

ENJOY and HAPPY LONG WEEKEND!!!

Summer Quinoa Salad with Peaches, Cherry Tomatoes and Basil

Living in Ontario we are so lucky to have such an abundance of local fruits and vegetables readily available, especially at this time of year. Our Summer Quinoa Salad is made with ripe peaches from Niagara, Cherry Tomatoes and Basil from our own urban garden here in downtown Toronto , organic quinoa and balsamic vinaigrette. It’s great by itself  but can also be served on top of mixed greens to make it a meal on it’s own.

INGREDIENTS

  • 4 cups of cooked quinoa
  • 2 large, ripe peaches- pitted and sliced
  • 2 handfuls of cherry tomatoes – sliced in half
  • 1 BIG handful of basil -roughly torn up
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
DIRECTIONS
  1. Combine quinoa, peaches, tomatoes and basil in a large mixing bowl.
  2. In another small dish, mix olive oil, balsamic and salt and pepper until combined.
  3. Drizzle dressing onto salad & mix to combine ingredients.
  4. Enjoy on it’s own or on top of mixed greens or baby spinach.

 

Tomato Gazpacho (aka Cold Tomato Soup)

It’s mid summer and our tomato plants are growing like weeds! Not all of them are ready yet but it inspired us to grab some fresh local tomatoes at the market down the street. We are both tomato soup lovers but we just weren’t feeling it with the hot muggy weather outside. We thought about making tomato sauce but slaving over the stove and heating up the apartment wasn’t appealing either. Instead, we decided to try making Gazpacho (aka cold soup) to satisfy our tomato craving and cool us off in the heat. We invited some friends over and enjoyed this tomatoey treat outside served in little shot glasses with some other simple aps.

 

INGREDIENTS

  • 1 lime, juiced
  • 8 large tomatoes, cored and diced into cubes
  • 2 garlic cloves finely minced
  • 2 tsp balsamic vinegar
  • s & p to taste
  • 1/2 tsp cumin
..and for the garnish
  • 1/2 red onion, diced
  • 1 cucumber cored, cubed and seeded but not peeled
  • 1 bell pepper, cubed
  • 1 large tomato, cored, cubed and seeds removed.

DIRECTIONS

1. Combine the first 4 ingredients into a blender or food processor (depending on size, you may have to do it in batches). Blend until smooth or until at a texture you desire.

2. Add cumin and salt and pepper and blend to incorporate.

3. Combine all garnish ingredients into a bowl and mix.

4. Serve in shot glasses or in bowls. Garnish with mixed veg and top up with cold soup.

 

Beet & Green Apple Salad

Here is a recipe for one of our favourite summer salads: Green Apple & Beet Salad!  This is very simple to make and only uses a few ingredients you are most likely to already have at home. It combines the earthy and sweet flavour of red beets with the slightly tart taste of green apple. Top it off with a light apple cider vinaigrette and fresh picked cilantro and it’s the perfect side salad for lunch or dinner. It keeps well for up to 3 days in the fridge so it also makes a great make ahead salad to bring to work for lunch or a healthy snack. We love how this recipe is so simple yet creates a very exciting result in both looks and taste. Don’t you just love those complementary colours?

INGREDIENTS serves 2

  • 2 large beets cooked, cooled, peeled & diced into 1/4″ chunks
  • 1 large Granny Smith apple diced into 1/4″ chunks
  • 1 tbsp freshly picked, chopped cilantro
  • 2 tbsp apple cider vinaigrette
  • 2 tbsp grape seed oil
  • 1 tsp sugar
  • salt and pepper to taste

DIRECTIONS

  1. Mix beets, apples and cilantro together in a medium mixing bowl
  2. In a smaller bowl, add apple cider, sugar, s&p  and whisk together
  3. Drizzle in grape seed oil while whisking
  4. Add dressing to beet & apple mixture and toss
  5. Serve and enjoy!

Brie, Avocado & Pesto Panini

This vegetarian panini sandwich is inspired by one of our old favourites that used to be on the menu of a Kensington Market cafe. We love the simplicity and the fresh flavour combinations that are created using only 5 ingredients: ripe avocado, brie cheese, pesto, bread and sprouts. The best part? This sandwich can be whipped up in less than 10 minutes!

Ingredients:

  • sliced bread of your choice
  • homemade or store bought pesto
  • avocado
  • mild brie cheese
  • fresh baby sprouts

Directions:

  1. Spread a generous amount of pesto on each slice of bread
  2. slice avocado and place on top of one slice of bread until bread is covered
  3. slice brie and place on top of avocado until area covered
  4. add sprouts on top
  5. top with remaining slice of bread
  6. grill in panini press until toasted and cheese is melted
  7. slice in half and enjoy!