Simple Portobello Mushroom Burger

Summer barbeque season is in full swing and one of my favourite quick and easy veggie burgers is the oh so simple portobello mushroom burger.  Portobello mushrooms have hearty texture and mild in flavour.  They absorb flavours, such as marinade and stand up well to grilling.

As a meat burger alternative, they offer a great canvass for all sorts of delicious plantiful toppings. Continue reading “Simple Portobello Mushroom Burger”

Broccoli Quinoa Stir Fry with Tamari Tofu

As I’ve mentioned before on the site, one of the most frequently asked question of someone that eats a plant based diet is “where do you get your protein?”. Without getting into the details of the oft-cited protein fallacy, I reply that protein is a macro-nutrient, and is not solely found in animal meat.

Source: Meatless Monday
Source: Meatless Monday

This  simple graphic from the Meatless Monday organization that shows you just a few plant based sources of protein.

This recipe swaps out traditional rice for quinoa, which is a complete protein, and also includes broccoli and sprouted tofu, a trifecta of plantiful protein. Continue reading “Broccoli Quinoa Stir Fry with Tamari Tofu”

Fiddlehead Zucchini Noodles

This recipe is like spring in a bowl.  It is fiddlehead season, for this week at least, and this dish highlights these tasty late spring veggies. I love those times of year when we can enjoy food that has a only a narrow window of opportunity like fiddlehead.  I may only have one or two meals of fiddlehead each year, in late-May to early June when we get some in our local organic produce bin, so I love to come up with dishes that will showcase them.
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Spring Zucchini Fritters

We are starting to get the first spring garden goodies in the organic delivery box that we get each week, including zucchini.  These patties are a great way to get the kids to eat zucchini, without knowing they are eating zucchini.  Shredded onion, carrot and fresh herbs make this a bright spring like dish, and the use of besan, chickpea flour, gives the fritter, or patty, provides some lasting substance.  I like to serve these fritters on a bed of sautéed greens, like collards, and topped with fresh gremolata (they are also really good topped with chutney, mango sauce or hot sauce).

Continue reading “Spring Zucchini Fritters”