Recipe

MAKES: 4 SERVINGS • DIFFICULTY: easy There can never be enough ways to get beans into your daily meals. This is one of the best. Serve on toasted 100% whole- grain bread with all the fixings. These burgers freeze well, so consider doubling the recipe so you’ll have them ready for just- thaw-and-indulge moments. 100 g (1 cup) rolled oats 55 g (½ cup) walnut pieces 1¼-inch/5mm piece fresh turmeric, grated (or ¼ tsp ground) 75 g (½ cup) chopped red onion 35 g (⅓ cup) chopped mushrooms 95 g (1½ cups) cooked or 425 g (15-ounce) BPA-free tin or Tetra Pak salt-free black beans, well rinsed and drained 30 g (2 tbsp) tahini or almond butter 7 g (1 tbsp) ground flaxseeds (or linseeds) 5 g (1 tbsp) nutritional yeast (or yeast flakes) 4 g (1 tbsp) chopped fresh parsley 12 g (2 tsp) white miso paste 2.5 g (1 tsp) onion powder 1.5 g (½ tsp) garlic powder 1.2 g (½ tsp) smoked paprika 2.5 g (1 tsp) Savory Spice Blend (here) Pulse the oats, walnuts and turmeric in a food processor until they are finely ground. Add the onion, mushrooms, beans, tahini and flaxseeds and pulse until ground. Add the onion, mushrooms, beans, tahini and flaxseeds and pulse until well combined. Add the remaining ingredients and pulse to mix well. Pinch some of the mixture between your thumb and index finger to test whether it holds together. If the mixture is too wet, add more oats. If the mixture is too dry, add a little water, 1 tablespoon at a time. Transfer the mixture to a work surface and divide into four equal portions. Shape each into a patty about ½- inch/1cm thick and transfer to a plate. Refrigerate for 30 minutes. ...

This is a broccoli casserole my mom made for us probably a few hundred times through our childhood. I still love it today! Ingredients 2 (285 g / 10 oz) packages chopped frozen broccoli, thawed (We use fresh) 1 (430 g / 15.25 oz) can whole kernel corn, drained 1 large onion, diced 1 (454 g / 16 oz) container sour cream 1 (305 g / 10.75 oz) can condensed cream of broccoli soup 226 g (2 cups) shredded Cheddar cheese, divided 1 (170 g / 6 oz) package herb-seasoned dry bread stuffing mix 57 g (1/4 cup) butter, melted Instructions Preheat oven to 350 degrees F (175 degrees C) In a large bowl, mix broccoli, corn, and onions. Stir in sour cream, soup, and 28 g (1/4 cup) shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix. Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 198 g (1 3/4 cups) cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly. (If you use fresh broccoli allow more cooking time.) Variation Add 1/2-1 cup chopped cooked smoked sausage or cooked ham.

Makes 4 servings Ingredients 125 g (1 cup) all-purpose flour 2 eggs 120 g (½ cup) milk 120 g (½ cup) water 1.5 g (¼ tsp) salt 28 g (2 tbsp) butter, melted Directions In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. ...

Ingredients 73 g (¼ cup + 1 tbsp) extra-virgin olive oil 200 g (1 cup) dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator 75 g (½ cup) roughly chopped red onion (about ½ small red onion) 30 g (½ cup) packed fresh parsley (mostly leaves but small stems are ok) 30 g (½ cup) packed fresh cilantro (mostly leaves but small stems are ok) 4 cloves garlic, quartered 6 g (1 tsp) fine sea salt 1.2 g (½ tsp / about 25 twists) freshly ground black pepper 1.3 g (½ tsp) ground cumin 0.7 g (¼ tsp) ground cinnamon INSTRUCTIONS With an oven rack in the middle position, preheat oven to 190°C( 375°F) . Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months. NOTES MAKE-AHEAD OPTION: I haven’t tried this, but the original recipe notes that the uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 2 hours before baking. ...

Ingredients Steak – Once again, skirt of flank steak is a great choice, but beef tenderloin will do just nicely too. Cornstarch – This is used to coat the beef before frying. Cornstarch is much better than flour for a dredge. It’s crispier and lighter. Veggies – One large onion, a couple of match stick carrots, some fresh ginger and garlic, and a few green onions too. Soy Sauce – There’s a lot of soy sauce in this recipe. I’ve used both low sodium and regular before. To be honest, I didn’t find any difference in the taste. If you want to lower the salt levels, use low sodium. Vinegar – I love the flavour of rice vinegar in dishes like this, but regular white vinegar is great too. Sesame Oil – Because I cook a lot, I have a bottle of sesame oil on hand at all times. If you have it – great! If you don’t, just use vegetable oil instead. Brown Sugar – Yes, you will need to use it. It helps to caramelize the beef, helps to create a sticky, sweet sauce. And, it will balance out the saltiness of the soy sauce and the tartness of the vinegar. Spices – Regular ground black pepper is used, but no salt is added to this dish. Red chili flakes can be used for heat, but can be omitted completely. Sesame Seeds – These add flavour and texture, but can be omitted as well if you don’t have any. Instructions Toss the steak with the corn starch in a large bowl and set aside. Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent. Add the carrots to the onions and sauté for 3-4 minutes until tender. Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes. Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together. Lower the heat to a simmer and allow the sauce to slightly thicken. In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels. Toss the fried beef with the sauce mixture. Garnish with green onions. Serve immediately. Source: 30 Min Ginger Beef