What are we eating ? | Fresh recipes

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.

Quickly done well done: tofu korma

Ingredients

• 1/2 cup roasted cashews
• 1/4 cup raisins
• 1 cup of water
• 1 yellow onion, quartered
• 2 cloves garlic
• 2 tbsp. tablespoon fresh ginger, chopped
• 1 package (454 g) firm tofu
• 2 tbsp. vegetable oil
• 1 can (540ml) coconut milk
• 2 tbsp. tomato paste
• 1 C. garam masala
• 1 C. tablespoon honey (or maple syrup)
• Salt and pepper, to taste
• Fresh cilantro, to serve

Preparation

1. Soak cashews and raisins in water for a minimum of 2 hours and a maximum of 8 hours at room temperature.
2. In a blender, grind the mixture of cashew nuts and raisins with the soaking water. Add the onion, garlic and ginger, then form a smooth paste. To book.
3. Cut the tofu into 1 cm thick slices, then tear the tofu with your hands into bite-sized pieces.
4. In a large nonstick skillet over medium heat, heat the vegetable oil, then sear the tofu for 2 to 3 minutes on each side to brown it. Add the coconut milk, tomato paste, garam masala, honey and crushed cashew and raisin mixture, then season.
5. Cover and cook over low heat for 25 to 30 minutes.
6. Serve over rice with a little chopped fresh cilantro.

Note

In order to obtain a smooth sauce, you must use a powerful mixer to grind the cashew nut preparation.

Source: recipe from the book 3 times a day, volume 4 – A little more veggieby Marilou.

Published on lapresse.ca on January 30, 2021.

Peckish: lemongrass fried fish from Kim Thúy

Kim Thúy suggests a simple and tasty recipe: fried fish with lemongrass. “Fish or tofu with lemongrass is a dish that is on the table at least once a week,” says Kim Thúy. This is an extremely simple recipe to prepare, with 5 ingredients: fish or tofu, very finely chopped lemongrass, garlic, salt, pepper to taste. You can’t imagine that the taste could be so explosive and satisfying on the palate with so little. »

Filleted white fish for two people or whole (gutted and without scales)

Ingredients

• 2/3 cup (170 ml) lemongrass, chopped as finely as possible
• 1 C. salt
• 1 bird’s eye chili, finely chopped (or in pieces, if you want to have the flavor during cooking and discard them once on the plate)
• ¼ cup (60 ml) peanut oil
• 1 clove garlic, minced

Preparation

1. Place the lemongrass, salt and bird’s eye chili in a medium bowl, mix well.
2. Coat the fish with the lemongrass mixture, rubbing well.
3. In a heavy bottomed skillet, heat the oil over medium heat and add the fish. Flip halfway through cooking. When the lemongrass begins to have the color of strained apple juice, add the garlic to the oil and continue cooking for about 2 minutes. When the lemongrass reaches the color of caramel candy, it is a sign that it should be removed from the heat.
4. Serve immediately with bowls and vermicelli and ramekins of diluted fish sauce.

Source: This lemongrass fish recipe is identical to the lemongrass tofu recipe that Kim Thúy shares in her book The Vietnamese secretpublished by Éditions Trécarré in 2017.

Published on lapresse.ca on December 23, 2020.

Call me boss! : spare ribs tempeh from Marie-Michelle Chouinard

Marie-Michelle Chouinard has been vegan since 2013, because animal welfare is close to her heart. In The vegan canteen, published by VLB editor, it offers around sixty recipes. “I wanted to think outside the box with vegan recipes,” she says. It’s very avocado toast, bowl with raw vegetables on top, etc. I find that’s not what convinces people to try veganism. »

Author of the blog A vegan mom, Marie-Michelle Chouinard is the mother of Adam, two and a half years old. She shares with readers of The Press a rib-style tempeh recipe. “Tempeh is an unknown food, often badly cooked,” she observes. The secret is in the sauce! Braising the tempeh and cooking it in a sauce is what makes it good. »

Yield: 2 servings

Preparation: 35 minutes

Ingredients for the tempeh

• 1 block (240g) tempeh
• 2 tbsp. tablespoon toasted sesame oil
• 1 C. cornstarch
• 2 tbsp. water
• Toasted sesame seeds (optional)

Ingredients for the sauce

• 2 tbsp. tablespoon soy or tamari sauce
• 2 tbsp. fancy molasses
• 2 tbsp. tablespoon toasted sesame oil
• 2 tbsp. ketchup
• 2 tbsp. brown sugar
• 1 C. tablespoon rice vinegar
• ½ cup of water
• 5 garlic cloves, minced
• 3 tbsp. tablespoon fresh ginger, chopped

Preparation

1. If the tempeh is frozen, boil it in water for ten minutes. Remove the plastic wrap, including the one under the packaging, before plunging it into boiling water.
2. Preheat the oven to 350°F.
3. Cut the tempeh into cubes and set aside. “I usually cut it into six lengthwise, then into ten lengthwise,” says Marie-Michelle Chouinard.
4. In an ovenproof container, mix all the ingredients to obtain the sauce. Add the tempeh and coat well.
5. Cover tightly with aluminum foil and bake for 25 minutes in the middle of the oven.
6. In a skillet, heat the sesame oil over medium-high heat. Using a spatula, remove the tempeh cubes from the sauce and sear them in the pan. Lower the heat to medium and allow the cubes to brown slightly by turning them over.
7. Meanwhile, combine cornstarch and water. Add the mixture to the sauce. Once the tempeh is colored, add the sauce. Leave to thicken for a few moments, coat well and serve garnished with sesame seeds.

Published on lapresse.ca on October 17, 2020.

Source: recipe taken from The vegan canteen, recipes for bon vivantsby Marie-Michelle Chouinard, VLB editor.

Guilty Pleasure: Crunchy Berry Frozen Yogurt

A great snack for kids (and parents), especially on hot days. The banana brings a sweet side that reduces the amount of sugar in the recipe.

Ingredients (for 12 servings)

• 2 cups frozen berries
• 1 1/2 cups plain yogurt
• 3 tbsp. tablespoon maple syrup or honey
• 1 very ripe banana, mashed
• 1 cup puffed rice
• 2 tbsp. tablespoon grated coconut

Preparation

1. Thaw the berries in the microwave for 2 to 3 minutes, then mash them with a fork.
2. In a large bowl, combine the yogurt, fruit, maple syrup, banana and puffed rice.
3. Spread evenly on a baking sheet lined with parchment paper.
4. Place in the freezer for about 3 hours, then break into pieces.
5. Store the pieces in a freezer bag.

Source: recipe by Sophie Ducharme.

Posted in The Press+ on May 11, 2017.

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, doctor of nutrition, taken from his book Pulses & Co..

Published on lapresse.ca on February 9, 2017.