What are we eating ? | Colorful recipes to brighten up November

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Peckish: Tortillas with grilled vegetables and tofu spread from Sonia Lizotte

“Tofu spread is so easy to make! exclaims Sonia Lizotte, President and CEO of L’Escouade Culinaire. This recipe is taken from Anti-routine lunch box: 100 inspired meal ideas for young and oldfrom L’Escouade Culinaire, published by Guy Saint-Jean Éditeur.

Preparation: 20 minutes

Cooking: 2 minutes

Servings: 4

Ingredients for the tortillas

• 2 red bell peppers, quartered
• 2 yellow bell peppers, quartered
• 1 large zucchini, thinly sliced
• 3 tbsp. olive oil
• Salt and pepper from the mill
• 4 large tortillas
• A few leaf lettuce

Ingredients for the tofu spread

• 1 block 454 g semi-firm tofu
• 1 stalk of celery, chopped
• 120 g (1 cup) carrots, grated
• 2 tbsp. ground turmeric
• 3 green onions, chopped
• 30 g (1/2 cup) fresh flat-leaf parsley, chopped
• 50 g (1/2 cup) grated parmesan
• 1 C. tablespoons salted herbs
• 4 tbsp. tablespoons homemade or store-bought mayonnaise
• 4 tbsp. plain Greek yogurt

Preparation

• 1. In a bowl, combine the peppers, zucchini and olive oil. Add salt and pepper to taste.
• 2. In a large skillet over high heat, grill the vegetables for two minutes.
• 3. Spread: in a food processor, finely crumble the tofu with the celery, carrots and turmeric. Pour into a bowl and add the rest of the ingredients, mixing carefully.
• 4. Generously top the tortillas with the tofu spread, grilled vegetables and lettuce. Make tight rolls and fold one end.

Note

Serve the rest of the tofu spread with raw vegetables. For variety, Sonia Lizotte suggests folding this tortilla in half and grilling it in a skillet until hot and crispy. You can add cheese.

Source : Anti-routine lunch box: 100 inspired meal ideas for young and oldfrom L’Escouade Culinaire, Guy Saint-Jean Publisher.

Published on lapresse.ca on November 25, 2019.

Quickly done well: red curry ramen soup

It warms up, it nourishes, in short, it perks up your Sunday!

Servings: 2

Preparation: 20 minutes

Cooking: 25 minutes

Ingredients

• 3 bok choy, quartered
• 2 tbsp. vegetable oil
• 2 French shallots, chopped
• 2 tbsp. tablespoon chopped fresh ginger
• 2 minced garlic cloves
• 1/2 minced red pepper
• 1 cup shiitake shiitakes, shredded
• 3 cups shredded savoy cabbage
• 2 tbsp. tablespoon red curry paste (or more, if you’re a chili lover!)
• 1 C. cane sugar
• 1 large can of coconut milk
• 1 cup vegetable broth (or more, to taste and appetite. Also feel free to substitute your homemade chicken broth here if you have any!)
• 3 cups rehydrated ramen noodles (or any Asian noodles you have on hand)
• 200 g firm (or soft!) tofu, cut into small cubes
• Salt (and pepper!) to taste

Preparation

• 1. Cook the bok choy in boiling water for 3 minutes. Drain and reserve.
• 2. In a saucepan over medium heat, sauté the shallots, ginger, garlic, bell pepper, shiitake mushrooms and cabbage in the oil, stirring regularly, until soft, about 10 minutes .
• 3. Add the curry paste, cane sugar, coconut milk and vegetable broth, bring to a boil, reduce the heat and simmer gently for about 10 minutes or until the vegetables are cooked.
• 4. Add ramen noodles, tofu and bok choy to warm through. Salt if necessary.
• 5. Adjust the seasoning and serve immediately (with, why not, to decorate: extra green onions, coriander or a few crumbled roasted peanuts…).

Published on lapresse.ca on November 23, 2019.

Call me boss! : oat risotto with garden vegetables

For 4 to 6 servings

Ingredients

• 4 tbsp. camelina oil
• 2 shallots
• 150 ml Quebec white wine
• 1 cup whole grain oats
• 4 cups chicken stock
• Multicolor Swiss chard (1 cup stem, 3 cups leaves)
• 1 cup chiogga beets
• Sour cream
• Salt and black pepper from the mill

Preparation

• 1. Finely chop the shallot.
• 2. Rinse the oat grains with plenty of water 3 times.
• 3. Separate the leaves from the chard stems.
• 4. Coarsely chop the leaves.
• 5. Cut the Swiss chard stalks into brunoise (small cubes), then blanch them. Once the stalks have blanched, cool them immediately.
• 6. Cook the whole beets with their skins on, then cool them. Once they are cooked and cooled, remove the skin and cut into brunoise.
• 7. Sweat the shallot in camelina oil.
• 8. Add the oat grains to pearl them.
• 9. Deglaze with the white wine and reduce until almost dry.
• 10. Add half of the previously heated chicken stock.
• 11. Let the risotto simmer over medium heat, stirring regularly.
• 12. Add the second half of the chicken stock and let simmer.
• 13. When the liquid is almost completely absorbed, add the Swiss chard leaves, Swiss chard brunoise, beet brunoise, sour cream, then season with salt and freshly ground pepper.
• 14. Taste and adjust seasoning if necessary.
• 15. Cover the risotto and let stand, off the heat, for 4 or 5 minutes.

Published on lapresse.ca on August 4, 2018.

Guilty Pleasure: Chia Seed Raspberry Pudding

Whether eaten as a dessert or a snack, chia pudding is as enjoyable to eat as it is easy to prepare. Especially when the recipe has only three ingredients!

For 4 servings

Use 4 glasses of 250 ml (1 cup) each

Ingredients for the pudding

• 240 g (2 cups) fresh or frozen raspberries
• 500 ml (2 cups) 2% milk or coconut milk
• 6 tbsp. chia seeds
• 60 ml (1/4 cup) maple syrup (optional)

Ingredients for the filling

• 180 g (1 1/2 cup) fresh raspberries
• 60 ml (1/4 cup) chopped pistachios

Preparation

• 1. Place the milk and raspberries in the bowl of a blender, and blend until smooth.
• 2. Pour into a large bowl and gradually add the chia seeds, mixing with a whisk. Add maple syrup if desired.
• 3. Reserve overnight (or 12 hours) in the refrigerator, or until the cream has thickened.
• 4. Just before serving, divide the pudding three-quarters into small glasses of about 250 ml (1 cup) and garnish with raspberries and pistachio chips.

Source: recipe by Barbara Gateau.

Published on lapresse.ca on June 5, 2017.