What are we eating ? | All veggie!

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.

Hungry (or hungry!): veggie poutine with root vegetables

For vegetarians, here is a simple dish that complements root vegetables, which I love in the oven. It is infinitely convertible. Change the herbs or add some, replace the cauliflower with broccoli, prepare it with a pesto of hazelnuts or walnuts rather than pine nuts, use already seasoned halloumi, everything is possible.

Ingredients

• Potatoes
• A mixture of your favorite root vegetables cut into pieces: parsnips, carrots, turnips… Take only what you like.
• 1 cauliflower
• 2 red onions
• 2 red peppers
• A good portion of spinach
• Sage
• Halloumi cheese
• Pesto (homemade pesto is obviously always better)
• Salt, pepper, olive oil

Preparation

• 1. Preheat the oven to 200°C (400°F).
• 2. Cut the potatoes and vegetables into coarse cubes, quarter the red onions, and separate the cauliflower into florets.
• 3. Cut the halloumi cheese the size you like in a poutine.
• 4. Put the vegetables in a bowl, with a big bunch of spinach. Season with salt and pepper, then add four or five torn sage leaves with two or three tablespoons of olive oil, and mix.
• 5. Spread all the vegetables well in a baking dish and cook for 20 minutes.
• 6. After 20 minutes, sprinkle the dish with the halloumi cubes so as to space them out so they don’t stick together. Put the oven on broil, then cook for 10 minutes or until the cheese is browned.
• 7. Once the dish is out of the oven, drizzle with the pesto diluted in olive oil.

Source: a recipe by Chantal Guy.

Published on lapresse.ca on September 28, 2019.

Quickly done, well done: Greek tofu, tzatziki and vegetable rice

This Jean-Philippe recipe renews the genre by offering a crispy and tasty tofu that is not bathed in sauce. It could even convince those who don’t appreciate the texture and lack of personality of this food. Resist the urge, on busy nights, to skip the tzatziki sauce. Although this recipe comes in three parts, once the tofu is marinated, it is quite simple and quick to make.

Yield: 4 servings
Preparation: 45 minutes
Cooking: 32 minutes
Rest: 1 hour

Ingredients for marinated tofu

• 450g extra firm tofu
• 2 tbsp. (30 ml) old-fashioned mustard
• 2 tbsp. (30ml) olive oil
• 1 C. (15 ml) red wine vinegar
• 1 C. dried oregano
• 1 C. dried basil
• 1/4 tsp. crushed red pepper
• 1 C. salt
• Pepper to taste

Ingredients for the tzatziki sauce

• 1/2 cup (125 ml) vegan mayonnaise
• 1/4 cup (60 ml) Belsoy-type soy cream
• 1 C. garlic powder
• 1 C. onion powder
• Juice of 1/2 lime (about 1 tbsp)
• 2 tbsp. maple syrup
• 2 tbsp. chopped fresh dill
• 1/2 tsp. salt
• 1/3 grated cucumber
• Pepper to taste

Ingredients for vegetable rice

• 2 tbsp. (30ml) olive oil
• 1 chopped onion
• 2 cups (500 ml) vegetable broth
• 1 cup (200 g) long-grain white rice
• 1/2 cup (85 g) frozen peas
• 1/2 cup (75 g) frozen corn
• 1 C. salt
• Pepper to taste
• Serving cherry tomatoes

Preparation for marinated tofu

• 1. Tear the tofu into bite-sized pieces. To book.
• 2. In an airtight container, mix the rest of the ingredients, except the vegetable oil. Add the tofu pieces and marinate in the fridge for at least 60 minutes.
• 3. Preheat the oven to 400 ^ohF (205 ^ohVS).
• 4. Oil a baking sheet and place the pieces of marinated tofu on it. Bake for 20 minutes.

Preparation for the tzatziki sauce

• 5. In a bowl, mix all the ingredients.

Preparation for vegetable rice

• 6. Heat the oil in a saucepan. Add the onion and sweat over medium heat for 5 minutes. Add the rest of the ingredients, bring to a boil, cover, reduce the heat and simmer for about 12 minutes until all the liquid is absorbed. Let stand 15 minutes covered before serving.

For the service

• 7. Serve the marinated tofu with the vegetable rice, tzatziki sauce, cherry tomatoes and, if desired, naan bread.

Source: recipe from the book Vegan comfort, from Jean-Philippe Cyr.

Published on lapresse.ca on November 20, 2021.

Call me boss! : pan-fried oyster mushrooms Blanc de gris

A recipe from the Cadet restaurant. At its big brother, Bouillon Bilk, they serve a more complex plate of oyster mushrooms, with pressed apples, smoked mushroom powder, kohlrabi, granola, poblano sour cream and Macedonian feta.

For 4 people

Ingredients

Mushrooms

• 2 tbsp. tablespoon unsalted butter
• 250g oyster mushrooms
• 1 chopped shallot
• 25ml white wine
• Salt and pepper
• 1 radicchio
• 1 C. maple syrup

Parsley

• 125ml chopped parsley
• 125ml chopped cilantro
• 125ml chopped mint
• 50ml tarragon
• 1 clove of garlic
• 1 chopped red chili pepper
• 2 tbsp. olive oil
• Juice of a lime

Accompaniement

• Salt and pepper
• 10 spring lettuce leaves
• 1 pear, julienned
• 1 C. olive oil
• 1 C. honey
• 20 g of Le Fleur des Monts cheese or other

Preparation

• 1. In a blender or food processor, grind the herbs, garlic, chilli, olive oil and lime juice. Season to taste and set aside.
• 2. Cut the radicchio in four and grill it on the BBQ or in a ridged pan. Chop, place in a bowl and add the maple syrup. Stir.
• 3. In a skillet, melt the butter. Sauté the oyster mushrooms over high heat, until golden brown. Add shallots and deglaze with white wine. Add the radicchio. Add the parsley. Salt and pepper.
• 4. In a small mixing bowl, mix lettuce, pear, oil, honey, salt and pepper.
• 5. Place the mushrooms on the plate.
• 6. Top with lettuce and pear.
• 7. Finish with shavings of Le Fleur des Monts cheese.

Source: Cadet restaurant recipe.

Published on lapresse.ca on April 19, 2018.

Guilty pleasure: Marilou’s jarred bread

This holiday season, when many people have time, is a good time to offer a pot recipe as a gift. Adept of the concept, Marilou, of Trois fois par jour, proposes, in his most recent book A little more veggiea pot bread recipe with dried fruit and chocolate chips.

Preparation: 10 minutes for the pot and 5 minutes for the bread
Baking: 45 to 50 minutes for the bread
Freezing: the jar does not freeze. The bread freezes.
Storage: the jar can be kept for one month at room temperature. The bread will keep for 2 or 3 days at room temperature.
Yield: 8 servings

The pot

Ingredients

• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 1 C. ground cinnamon
• 1/2 cup white flour 1/4 cup sugar
• 1 C. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup quick cooking rolled oats
• 1/3 cup dried cranberries
• 1/2 cup dark chocolate chips
• 1/3 cup dried apricots, diced
• 1/2 cup pecans, coarsely chopped 1/3 cup Medjool dates, pitted and diced (You can substitute the nuts and dried fruit with the recipient’s favorite.)

Preparation

• 1. In a 1 liter glass jar, carefully pour all the ingredients to form separate layers, following the order of the ingredients from the top of the list.
• 2. Offer the jar with the list of ingredients and the preparation steps on the next page.

The bread

Ingredients

• 2 eggs 1⁄4 cup vegetable oil 1⁄2 cup vegetable or regular milk
• Pot received as a gift

Preparation

• 1. Preheat the oven to 350°F and place the rack in the middle. Oil or butter a 10” x 4” loaf pan, then set aside.
• 2. In a large bowl, whisk eggs with vegetable oil and milk.
• 3. Add all the ingredients in the pot, then stir to form a paste, nothing more.
• 4. Pour into the loaf pan, then bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Source: recipe from the book 3 times a day: A little more veggieby Marilou.

Published on lapresse.ca on January 1, 2021.

Health ! : peanut, date and banana smoothie

Ingredients

• 125 ml (1/2 cup) peanuts
• 3 pitted Medjool dates
• 250 ml (1 cup) unsweetened soy beverage
• 1 banana
• 15 ml (1 tablespoon) soy butter
• 125 ml (1/2 cup) ice cream

Preparation

• 1. Soak peanuts and dates in soy milk to retain all nutrients.
• 2. The next morning, process all the ingredients in a food processor until you obtain a smoothie with a smooth and homogeneous texture.

Hubert’s advice: it is possible to vary the ingredients of this recipe by changing the variety of nuts. Try with cashews or almonds.

Source: recipe by Hubert Cormier, nutritionist, taken from his book Legumes & Co.

Published on lapresse.ca on February 9, 2017.