Savoury

Three Variations of Orange Tahini-Based Sauces or Dressings

Oranges, similar to lemons or limes, mix well with tahini to create a deliciously rich, creamy, nutty, and tangy sauce which goes with many dishes

These three variations of orange tahini-based sauces include a salty and tangy orange miso, an earthy, pungent orange ginger, or enjoy the golden colour of the earthy-sweet taste of orange tumeric. Any of these sauces can be drizzled on a dish to add a refreshing zing to a meal.

Spiced Almond and Quinoa Salad

We often hear about the benefits of eating a diet rich in plant-based foods such as fruits, vegetables, nuts, seeds, pulses, and grains. As this advice is very general in nature, I was interested to read about the suggested goal to aim to eat at least 30 of these plant-based foods a week.. The benefit of this is that research claims that this mix will promote a more varied gut bacteria which will ultimately lead to a healthier gut microbiome.

One Pot Red Lentil and Sweet Potato Stew with Cashew Coconut Lime Cream

When the weather turns cold and food is scarce, some animals such as bears hibernate to survive. Although people do not have the same metabolic characteristics needed to hibernate, I must say that I often feel the inclination to cocoon during the cold months of the year. However charming this concept seems, the “not eating” aspect of hibernation has far less appeal. In contrast to the fasting bears, during these dark and cold days, I feel that nothing beats the comfort of a simmering pot of a hearty stew.

Three Variations of Lime Tahini-Based Sauces or Dressings

As tahini is high in protein but relatively low in saturated fats, I tend to use it mostly to enhance the flavour and nutrition of a simple salad or meal of roasted vegetables. A different sauce makes for a different meal. One of the most popular and simplest sauces to make is lemon tahini which creates a deliciously rich, creamy, nutty, and tangy sauce which goes with many dishes.

As I use the lemon tahini sauce so frequently, I started looking for variations and discovered a tasty selection of lime-based tahini sauces. Similar to lemons, limes also add additional flavours and health benefits to a meal.

Quick and Easy Lunches (Vegan and Gluten Free)

Today lunch is generally a light meal eaten around midday and usually includes foods such as soups, salads and sandwiches. I have always tended to eat the same thing for this meal which is a salad with some form of bread on the side. Even though eating similar meals day after day tends to make it easier when grocery shopping for a small household, it can become limiting when trying to provide the body with a variety of nutrients. For this reason, it helps to have some quick and easy ideas on hand.

A nutritious lunch can help us stay full, alert and energized throughout the afternoon and so there is less temptation to snack. However, as a healthy lunch can sometimes be challenging to plan for, these savoury toasts are quick and easy to prepare and can include a variety of tasty and nutritious toppings to provide a satisfying healthy meal with a variety of nutrients.

Raw Sweet Potato Salad with Curry Almond Sauce

When it comes to eating vegetables, I am not a big fan of crunching them uncooked and generally prefer roasted, stir fried or even boiled.

Despite this, I did enjoy this raw sweet potato salad with a curry almond sauce! I had prepared a similar dish many months ago in which the sweet potato spirals were stir fried for about 5 minutes before adding them to the salad which softened them slightly. However, this recipe is authentically raw! As it involves no cooking, it is great for a summer meal when you don’t want to turn the stove on or, alternatively, it can be served as a light side dish to add a fresh flavour and crunch to a warm, winter meal.

Farro, Kale and Roasted Sweet Potato Salad with Lemon Tahini Dressing

As we move towards the holiday season, it can be challenging trying to cook for a “mixed-eater household” or, if you are a vegetarian/vegan, visiting where “traditional” holiday meals are being served. In a household with a mix of meat eaters, vegetarians and vegans, the Farro, Kale and Roasted Sweet PotatoSalad can make either a hearty lunch or a tasty and satisfying side dish that everyone can enjoy.

This recipe can be made ahead of time and the chewy, nutty flavour of farro, tart cranberries, chilli roasted sweet potatoes and chickpeas all topped with a tangy lemon tahini dressing makes for such an interesting combination of textures and flavours. Last but not least, the lovely colours of the ingredients will make it a feast for the eyes on any holiday table!

Lemon Tahini Based Sauces and Dressings

In plant-based cooking, I have come to believe that it is all about the sauce!  Previously, the idea of preparing a meal with a sauce would not have been entertained.  For one thing, I was haunted with flashbacks from school days and the intricacies involved in making items like a […]

Tahini as a Plant-Based Staple

Since moving to plant-based cooking, Tahini has become one of my staple ingredients. Previously, my only experience of Tahini had been many years ago when I tried it as a spread on toast. At the time, I found the taste extremely unappealing and did not go near it again until […]