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Category: Dinner

  • Lentil Soup

    Lentil Soup

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    Lentil Soup

    This lentil soup is packed with nutritional benefits and so fulfilling on a cold winter night. Lentils are an excellent source of protein, fibre, and iron, which support energy levels and digestive health. The carrots, celery, and tomatoes provide a boost of antioxidants and vitamins like vitamin A and C, while the garlic and spices add anti-inflammatory properties.
    Servings 4

    Ingredients

    • 1 onion diced
    • 2 carrots diced small
    • 2 celery stalks diced small
    • 4 cloves garlic minced
    • ½ tsp smoked paprika
    • 1 tsp oregano
    • 1 cup French lentils
    • 1 can crushed tomatoes 796 ml / 28 fl oz
    • 4 cups veggie or mushroom broth
    • Salt & pepper to taste optional
    • ¼ cup sherry totally optional and not wfpb!

    Instructions

    • In a large soup pot, heat 2–3 tablespoons of water over medium heat. Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent. Add more water if needed to prevent sticking.
    • Stir in smoked paprika and oregano. Cook for about 30 seconds to 1 minute, stirring constantly, to release their aromas.
    • Add the diced carrots and celery to the pot. Cook for about 2 minutes, stirring occasionally, to allow the vegetables to begin softening.
    • Stir in the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
    • Add the lentils, crushed tomatoes, and broth to the pot. Stir well to combine.
    • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 25–30 minutes, or until the lentils are tender.
    • Once the lentils are cooked, taste the soup and season with salt and pepper as desired. If using sherry, stir it in at this stage and let the soup simmer for another 2–3 minutes.
    • Ladle the soup into bowls and serve hot. Pair with crusty bread or a fresh green salad for a hearty meal.

    Notes

    Sprinkle a tablespoon of nutritional yeast on the soup before eating. It adds a savoury, cheesy flavor and is a great source of B vitamins, including B12 (if fortified), as well as protein and fibre. It’s a simple way to enhance both flavour and nutrition!
    Feel free to experiment with spices to suit your taste. Try adding curry powder, turmeric, or a pinch of cayenne or red pepper flakes for some heat. The flavours are versatile and easy to customize!
    This soup freezes beautifully. Store it in an airtight container for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if needed.
  • Roasted Celeriac & Caramelized Onion Soup

    Roasted Celeriac & Caramelized Onion Soup

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    Roasted Celeriac & Caramelized Onion Soup

    This soup does require a bit of time but it’s completely worth it especially in the fall when celeriacs are in abundance. That’s how this recipe came to be!

    Ingredients

    • 1 celeriac celery root
    • 2 tablespoons olive oil
    • 2 large onions sliced
    • 3 cloves garlic minced
    • 4 cups 700ml vegetable stock
    • 1/2 tsp salt
    • 1 tsp freshly ground pepper

    Instructions

    • Heat the oven to 400°F.
    • Carefully peel the celeriac and chop into cubes. Place on a baking sheet and drizzle with 1 tablespoon of olive oil. Spread out in a single layer and roast for 40 minutes or until the cubes turn golden.
    • Meanwhile, heat the remaining 1 tablespoon of oil in a large pot on medium-low and add the onions. Cook on medium-low for about 10 minutes or until the onions are soft and translucent. Turn up the heat and continue cooking until the onions are golden, stirring often. Once caramelized, add the garlic and cook for 1 minute.
    • Add the stock, bring the soup to a boil and then reduce the heat and simmer for 5 minutes.
    • When the roasted celeriac is finished, add it to the pot, bring it back to a boil and simmer for a further 5 minutes.
    • Transfer the soup to a blender and process until smooth. (Alternatively, you can just process half for a chunky soup.) Season with salt and pepper. Top with pumpkin seeds or a swirl of yogurt.
  • Savoury Roasted Cauliflower

    Savoury Roasted Cauliflower

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    Savoury Roasted Cauliflower

    I think this might be my favourite new recipe of the season. I’ve been making it weekly since cauliflowers have been on sale nonstop. It’s so versatile! Sometimes, I enjoy it as a side dish, other times as a soup topper—it’s especially delicious with my butternut squash soup. I also love making the Mexican version for tacos, paired with black beans and vegan chipotle aioli. Yum!

    Ingredients

    • 1 medium cauliflower cut into small florets
    • 2 tbsp nut butter
    • 2 tbsp applesauce
    • 2 tbsp water
    • 1 tsp ground cumin
    • 1 tsp garam marsala
    • ½ tsp coriander
    • ½ tsp cinnamon
    • 1 tsp turmeric
    • ½ tsp ground red chilis optional

    Instructions

    • Preheat the oven to 425°F (or 400°F for convection). Line a baking sheet with either a silicone mat or parchment paper.
    • In a large bowl, prepare the spice mixture by combining the nut butter, applesauce, and water. Mix well. Add the spices and stir until evenly combined.
    • Add the cauliflower florets to the spice mixture, tossing until all pieces are coated.
    • Spread the cauliflower in a single layer on the prepared baking sheet.
    • Roast for about 40 minutes, stirring halfway through, until the cauliflower is caramelized and tender.
  • Super Easy Mexican Beans

    Super Easy Mexican Beans

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    Super Easy Mexican Beans

    If you’re looking for a simple, delicious, and nutritious recipe to add to your repertoire, this dish is a must-try! These black beans are perfect as a side dish, a filling for tacos or burritos, or a base for a hearty bowl. Packed with flavour and requiring minimal effort and ingredients, they’re as versatile as they are satisfying. Black beans are a fantastic source of plant-based protein, fibre, iron, and magnesium, making them a powerhouse addition to any diet. Plus, using dried beans is an economical choice that delivers superior taste and texture compared to canned options.
    Servings 4

    Ingredients

    • 1 cup dried black beans
    • 1 onion finely diced
    • 4 garlic cloves gently smashed
    • 2 dried avocado leaves or substitute bay leaves
    • juice from ½ lime
    • pepper and salt to taste

    Instructions

    • Soak the beans overnight. Rinse and drain.
    • In a large pot, combine the black beans, onion, garlic, and avocado leaves (or bay leaves). Cover with 3–4 inches of water.
    • Bring the mixture to a boil over high heat. Reduce the heat to low, stir the beans, and simmer, stirring occasionally, for about 1 ½ hours, until the beans are tender. Add more water as needed if the beans begin to look dry.
    • Remove the avocado or bay leaves. Increase the heat to medium and continue cooking until most of the water has evaporated, leaving the beans surrounded by a rich gravy.
    • Add the lime juice and season with pepper and salt if desired.

    Notes

    Avocado leaves, known as hojas de aguacate, can be purchased at a Mexican market. They add an authentic Mexican flavor to the dish but are not essential if you can’t find them.
    This recipe can also be made in an Instant Pot. For soaked beans, pressure cook for 4–6 minutes. For unsoaked beans, pressure cook for 20–25 minutes. After pressure cooking is complete, quick release the steam and then use the saute function to make the gravy.
  • Tamari Soybeans

    Tamari Soybeans

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    Tamari Soybeans

    This recipe is very loosely based on the Korean side dish, Kongjang. They have a great umami flavour and are an excellent addition to stir fries and salads. Dried soybeans can be hard to find but Bulk Barn usually carries them. Soybeans are a great source of high-quality protein and healthy fats as well as important vitamins and minerals. They can be helpful in reducing the severity and frequency of menopausal hot flashes.

    Ingredients

    • 1 cup soybeans soaked in water overnight, rinsed & drained
    • 1/2 cup tamari
    • 4 tablespoons applesauce
    • 4 garlic cloves minced

    Instructions

    • Place the drained soybeans in a medium saucepan and cover with 2-3 inches of fresh water. Bring to a boil.
    • Lower the heat and simmer, uncovered, for 30 minutes. Remove from heat and drain.
    • Return the soybeans to the pot and stir in the tamari, applesauce, and minced garlic.
    • Place the pot over medium heat and bring to a boil.
    • Lower the heat, cover, and cook for 30 minutes, stirring occasionally.
    • Uncover and continue simmering until the sauce thickens, about 5-10 minutes. The beans will remain slightly firm when cooking is complete.
  • Thai Curried Lentils

    Thai Curried Lentils

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    Thai Curried Lentils

    Ingredients

    • 2 cup dried red lentils
    • 1 can coconut milk
    • 2 tbsp red or green Thai curry paste
    • 2 cups water

    Instructions

    • In a large saucepan over high heat, combine all ingredients.
    • Stir and bring to a boil. Reduce heat to low, cover and cook for 20 minutes or until lentils are fully softened, adding extra water if needed.

    Notes

    Change up the flavour by switching up the red curry paste for green or yellow.
    Add more curry paste or hot sauce if you want more heat.