#MEATLESS #MONDAY Y'ALL!!!!!

Happy Family Day (Ontario only) and Happy Meatless Monday!!!  

Hope everyone is having a fabulous day.  Lately we've opted to participate in #meatless #monday!  It is great for our reducing our #carbon #footprint, #sustainability and give our #bodies a day off from animal proteins. 

If you are feeling this, then here is a great recipe to add to your roster today!! 

Spicy Black Bean Croquette with Fresh Salsa

Before the Oven Mmmm

serves 4, half recipe for 2 (or dinner and a lunch)


3.5 cups of soaked, cooked black bean
(*use canned organic (2x 15oz) if you don't have the time for dry)
1 cup of organic frozen corn (fresh if available)
1 cup of chopped fresh tomatoes *OR 1 cup sundried/oven dried
3-4 spring onions chopped
1 big handful of fresh parsley
1 tsp cayenne pepper (optional, I add 2-3 tsp)
2 tsp smoked paprika *OR chili powder
1 tsp ground cumin
1/2 fresh jalapenos *OR 2 smoked chipotle pepper chopped
1/4 cup of gluten free breadcrumbs (I like to use old bread, blended with salt and pepper)

1 tbsp yogurt for added moisture (optional)

Additional breadcrumbs for rolling croquettes in before baking. Walnuts or mixed ground seeds work well too!

Preheat oven to 425. Mash beans in a large bowl or food processor until smooth but still textured. Add remainder of ingredients, incorporating until everything is well combined and even. Form into 1/2 cup balls if serving as a meal, 1/4 cup if serving as an appetizer.

Arrange on pre-greased baking sheet (olive oil/coconut oil) and bake until they're golden brown. Approx 25-30 minutes.

I love to serve with a big arugula/kale salad and some fresh salsa!

Easy 2 minute salsa
1 whole chopped tomato
1 whole avocado chopped
1/2 fresh lime
1/4 fresh jalapenos (optional)
small handful fresh cilantro *OR parsley

Mix well, season and serve under the croquette *OR on the side :)

Rachel A. Bies, CNP

 “Prepare to Fall in Love with Food”

Holy Snow Storm!! :)

Happy Saturday!

I'm not sure about you, but when its this snowy and chilly out, I tend to hibernate and cook!  Mmm nothing better than experimenting in your kitchen while the snow is falling.  The other night I had a few random items that I needed to use in my fridge, a "clean out the fridge" dinner!

Here's what I came up with!

 Spicy Walnut Pesto Shrimp and Green Beans 

with 

Cauliflower Puree

What you'll need: (serves 2)

12-14 shrimp (fresh or thawed)
2 handfuls of green beans (or asparagus)
2-3 shallots or 1/2 onion (chopped fine)
1 head of cauliflower
3 tbsp of pesto (your choice of flavour OR homemade)
1 tsp of dried chilis (optional)
2 green onions or parsley (for puree and final plating)
2 tsp extra virgin olive oil

What to do:

Heat oil in a medium/large pan. Saute onions until translucent on low/med heat. Add green beans and cook until nearly done, but still have some crunch and texture.
Add shrimp and cook until firm and nice and pink!
Meanwhile: Steam cauliflower, and throw cooked cauliflower in your food processor with some fresh parsley, olive oil and salt/pepper. Process on low until it reaches desired texture, I like it nearly smooth.
Final steps: Add pesto to the beans and shrimp, heat through but not enough that it separates. On your plates smooth out a little mountain of cauliflower, and top with with beans and shrimp! Add some green onions or fresh parsley for colour! Enjoy :)

 

 

Until next time, bon appetite xox