Author: natashapaterson

Nacho “Cheese” Sauce, or Queso (Instant Pot or Stovetop)

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1 cup peeled and cubed sweet potato
½ cup peeled and diced carrots
1 ¼ cup chicken broth (vegetable broth for vegetarian version)
3 tablespoons melted butter (or margarine)
1 tablespoon nutritional yeast
1 teaspoon sea salt
2 cloves garlic, peeled
¼ cup salsa

3 teaspoons arrowroot powder
(or 2 teaspoons tapioca starch)

Instant Pot Instructions:

  1. Put everything but the arrowroot powder into the Instant Pot. Cook on high pressure for 15 minutes.
  2. Release the steam and remove the lid. Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
  3. Return the mixture to the pot and set to sauté on high. Whisk constantly until bubbling and thickened, about 5 minutes.
  4. Serve hot with chips and toppings of choice. Store leftover sauce tightly covered in the refrigerator for 1 week. Reheat in a saucepan on low heat for 5 minutes.

Stovetop Instructions

    1. Put everything but the arrowroot powder into a pot. Bring to a boil, then cover and reduce heat to medium-low. Cook for 15 minutes, until the vegetables are fork tender.
    2. Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
    3. Return the mixture to the pot and cook over medium-high heat until thickened, whisking constantly.

Margarita (with alcohol)

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2 oz rum
2 oz tequila
1 oz orange juice
1 oz simple syrup*
4 oz fresh lime juice

  1. If you want to serve in a salt (or sugar) rimmed glass, run a lime slice around the rim of the glasses. Fill a shallow bowl or plate with salt (or sugar). Dip the rim in the salt (or sugar) until it is covered with your desired amount.
  2. Mix the ingredients above, and pour into a glass, over ice.

Makes two drinks. To make a more refreshing drink on a hot day, top up with club soda.

* Simple syrup can be made by mixing equal parts water and white sugar and heating until the sugar is dissolved.

 

Margarita Mocktail (alcohol free)

1 oz ginger shot (store-bought or home made)
1 oz lime juice
1 oz orange juice
1/2 oz simple syrup
1/2 oz water
6 drops ginger bitters

Mix the ingredients above and pour into a glass over ice. (See notes above on rimming the glass.)

Makes one drink.

Chorizo Tofu Crumbles

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1 block (about 14 ounces or 350 grams) extra-firm tofu, crumbled
2 Tbsp light oil (such as canola or vegetable)
2 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp chili powder
2 tsp smoked paprika
1 tsp garlic powder
1 tsp oregano
1/2 tsp black pepper
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp cayenne pepper (1/2 tsp if you like it spicier)
1/8 tsp ground cloves

  1. Open tofu, drain water and pat dry.
  2. Mix all the other ingredients together in a bowl to create a paste.
  3. Crumble the tofu into small pieces and mix it with the paste until the tofu is coated.
  4. Spread evenly on a greased cookie sheet (or one lined with parchment paper).
  5. Bake at 350 for 25 to 30 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles.

Use where as a substitute for ground sausage meat.

Chickpea Shawarma

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Shawarma:

Chickpea-Shawarma

1/4 cup olive oil

2 tsp smoked paprika*
2 tsp cumin powder*
2 tsp black pepper
1 tsp red pepper flakes*
1 tsp salt
1/2 tsp cinnamon*
1/2 tsp turmeric*

4 cloves garlic, minced
1 large onion, chopped

1 15-oz can of drained chickpeas

  1. Add the olive oil, spices, garlic and onions to a bowl, then add the chick peas. Stir to coat.
  2. Transfer to a large baking sheet.
  3. Bake at 400 for about 25 minutes, or until slightly crispy and golden brown.
  4. Serve with rice or in pitas.

Garlic sauce:
4 garlic cloves, peeled
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp sugar
1/4 tsp parsley
1 egg
1 cup oil (vegetable, avocado… I personally don’t like it with olive oil as it gives it an odd flavour.)

  1. Combine all the ingredients except the oil in a blender.
  2. Blend starting on low, slowly working up to medium speed.
  3. Slowly pour the oil in, while continuing to blend. (This step is important because if you don’t pour slowly, the consistency may not turn out right. The slower you pour, the thicker it becomes, so adjust according to the consistency you like. I like to put it in a squeeze bottle, so I usually make it thinner than mayo.)
  4. Taste it and adjust to your liking (more salt, sugar, lemon…).
  5. If for some reason the consistency isn’t right, you can stir some mayonnaise in to fix it.

Optional toppings:
Lettuce
Tomato
Cucumber
Red onion
Humus
Dill pickle
Pickled turnip
Hot sauce
Sumac (spice)

Veggie Burgers

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VeggieBurger1 small onion, finely minced
2 cloves garlic, finely minced

4 dates
1 Tbsp chia seeds
1 (19 oz) cans black beans, drained

1 tsp paprika
1 tsp cumin
½ tsp mustard powder
½ tsp chili powder
½ tsp salt
½ tsp freshly ground pepper
½ tsp cayenne pepper

1 egg

½ cup cooked quinoa (or rice)

  1. Sauté the onion and garlic. Set aside to cool.
  2. Meanwhile, finely chop the dates in the food processor. Add the beans and pulse until they are broken up, but not pureed.
  3. Transfer the bean mixture to a bowl. Mix in (in this order) the spices, the chia, the eggs, the onion and garlic mixture, and the quinoa.
  4. Form into (5) patties about ½ cup of mix in each. Freeze until you’re ready to cook them. I freeze them on a cookie pan and then transfer them to a Ziploc bag for storage.
  5. Cook on medium heat in an oiled frying pan, or on the BBQ.

Notes: If you like spice, add more. These pair nicely with avocado or guacamole as a topping.

Fish Tacos

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Tacos
1 ½ lb tilapia

1 tsp ground cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp paprika
½ tsp cayenne pepper
1 tsp salt
¼ tsp black pepper
1 Tbsp olive oil
1 Tbsp butter

24 small white corn (or flour) tortillas

Sauce
1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice (from 1 medium lime)
1 tsp garlic powder
1 tsp Sriracha sauce, or to taste

Toppings
½ small purple cabbage, shredded
2 medium avocado sliced
2 Roma tomatoes diced (optional)
½ diced red onion
1 cup cheese, grated (cotija, feta, cheddar or whatever you like)
Corn chips (optional, but they add an extra crunch)
1 lime cut into 8 wedges to serve

  1. Mix spices in a small bowl. Sprinkle evenly over both sides of tilapia.
  2. Drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 25 minutes.
  3. While the fish is cooking, combine taco sauce ingredients in a bowl and whisk until blended. Prep the rest of your toppings.
  4. To serve, quickly toast the corn tortillas on a large dry skillet over medium/high heat.
  5. To assemble, place fish on taco, add remaining ingredients, sprinkle with cheese and finish with taco sauce and a squeeze of lime.

Macaroni Salad

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2 cups uncooked macaroni noodles
1 can tuna or salmon, drained (save the liquid)
½ cup celery, chopped
3 green onions, chopped
½ green pepper, chopped*
1 large carrot, grated
2/3 cup mayonnaise
¼ cup tuna water or oil
2 Tbsp vinegar

  1. Boil macaroni until tender. Rinse with cold water until it is completely cooled. Drain.
  2. Mix in a large bowl the mayonnaise, tuna water and vinegar to make a dressing.
  3. Add the noodles, tuna and all the vegetables. Toss until completely coated with dressing.
  4. Season with salt, pepper and parsley.
  5. Chill until ready to serve.

* If you don’t have green onions, substitute with red onion. Adjust the amount according to your taste.

Spinach salad

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For now, measurements are estimated. Use your judgement.

6 cups baby spinach
½ cup honey-mustard vinaigrette (store bought or mix it up yourself)
1 cup sliced strawberries (or canned mandarin slices, or pomegranate seeds depending on the season)
¾ cup goat cheese
½ cup dried cranberries
½ cup red onion, diced (optional)
¾ cup candied pecans*

  1. Place spinach in a large bowl. Add dressing and toss completely.
  2. Top with the rest of the ingredients.

* To make candied pecans, place pecans in a small pot. Add a couple tablespoons of brown sugar and water. You can add some chili pepper too, if you like a bit of heat to them. Stir over medium heat until the pecans are candied. Leftovers can be stored in a jar at room temperature.

Beef Barley Soup

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1 ½ lbs stewing beef, chopped small and browned*
6 cups beef broth (or 6 cups water and 3 Tbsp, or cubes, beef bouillon)
2 cups carrots, sliced
1 ½ cups onions, chopped
1 ½ cups celery, chopped
½ cup green pepper, chopped (about ½ a pepper)
½ cup barley
1 tsp salt
1/8 tsp pepper
2 bay leaves
1 (28 oz) can tomatoes, chopped (3 ½ cups)
¼ cup ketchup
1 cup tomato sauce

  1. Combine all the ingredients in a large pot. Bring to a boil.
  2. Reduce heat and simmer for 1 hour or until barley and vegetables are barely tender.
  3. Remove bay leaves before serving.

* For a more economical version, you can use hamburger.

Spinach Dip

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1 (300g) pkg frozen spinach, thawed, squeezed dry and chopped
2 cups sour cream
1 cup mayonnaise
1 (40 g) pkg Knorr vegetable soup mix
1 (10 oz) can water chestnuts, drained and chopped
3 green onions, chopped

  1. Mix all the ingredients, except the bread, and refrigerate.
  2. When ready to serve, hollow out the bread and break into bite-sized pieces. Fill the bread cavity with the spinach mixture.
  3. Place on a serving tray and surround loaf with the bread pieces.

* If you don’t like pumpernickel, you can use a loaf of round white bread instead.