This Middle Eastern-inspired spread is made with yogurt and mixed spices. It’s delicious served on crackers, with vegetable crudités or simply coated with za’atar, as we’ve done here.
Рубрика: Vegetarian
-
Mezze-Style Tofu with Onion Confit
This vegetarian mezze recipe is health-minded and easy to put together. Perfect for a weeknight meal or as a platter to entertain guests.
-
Mexican-Style Scrambled Tofu
A quick fix for any time of day, tofu packs the protein for a solution that’s vegetarian and versatile. We used seasonings like jalapeño pepper, cumin and smoked paprika to get a bright, deep and punchy Mexican taste profile. Bonus: Unlike scrambled eggs, scrambled tofu reheats well.
-
Veggie Tacos with Melty Cheese
Barbecue-roasted poblanos or green bell peppers have a smoky bite
over an easy-melting cheese and unexpected pings of pomegranate. What grounds this veggie option with an earthy crunch is roasted pumpkin seeds spiced with cocoa, cinnamon and smoked paprika—our nod to Mexico’s dark mole sauce. -
Phyllo-Wrapped Asparagus with Herb Sauce
As host, you can fiddle with phyllo and assemble asparagus for these beautiful bites before the party gets going, but the canapé should be baked right before serving for the best (read: crispy crunchiest) results. A trusty assistant, however, can easily tackle the dill and tarragon sauce. The perky, creamy condiment takes just minutes to prepare.
-
Kale Chips and Seasonings
Can you believe we’ve never published a recipe for kale chips? Talk about a fun way to use up harvest extras. We made up for lost time by perfecting three flavours, all delicious as cocktail-hour companions or as healthy after-school snacks. Have your pick of a Mexican-inspired lime-chili mix, Italian-style Parmesan cheese, lemon and black pepper, or the Japanese vibe of sesame-wasabi. (Pro tip: Use these combos to boost your next batch of popcorn.)
-
Fig and Goat Cheese Bites with Pistachios and Honey
It’s no surprise that fig trees like things hot and dry. And while our rooftop gets its fair share of sunshine, we’re the first to admit that Canada is not exactly Greece. Regardless, our fig tree repaid us for our undivided attention by producing no fewer than (drum roll) 10 perfect figs this year. To fully honour the miraculous fruits, we turned them into bite-sized appetizers that transported us to the Mediterranean.
-
Vegetable Tajine
Last year we gave you two hot sauce recipes (for sambal oelek and a Tabasco-inspired condiment), so this season we had to come up with another way to get spicy. Enter harissa, a fragrant pepper paste from the Maghreb. We used our recipe in a vegetarian tajine, which is the perfect platform for other harvest gems like rutabaga, eggplant, zucchini and bell peppers. Kick it up a notch with a side of merguez.
-
Crispy Tofu with Barbecue Sauce
This recipe proves that you can transform a brick of tofu and a few basic ingredients (panko, ketchup, Dijon mustard, maple syrup) into a meal that kids will clamour for. The smallest ones in the family might need their tofu sliced into sticks rather than larger chunks (finger food is always a fail-safe plan when kids are involved). Then just serve the zingy sauce on the side and watch as they dip the delectably crispy bites with abandon.
-
Tofu Tikka Masala
The protein with the most staying power in your fridge? Tofu. This zesty dish will keep for days—you can prepare it on Sunday with a Thursday or Friday supper in mind. The longer you wait the better it will taste: Over time the tofu will soak up the flavours of the paprika, nutmeg and other spices.