Shrikhand is a must-try Indian dessert, perfect for those who like slightly sweet, fruity and most importantly, fragrant treats. We make it with plain Greek yogurt with honey, cardamom and rose water, which adds a floral and delicate touch. The mango in the mix is blended in a food processor to get a coulis, but also diced to add to the raspberry and pistachio garnish. It’s a pure delight to end the meal on a sweet note.
Рубрика: Vegetarian
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Silken Tofu Soup
For an uncomplicated vegetarian starter, start with a soup made with vegetable broth, add Asian sauces, ginger and green onion, followed by cubes of silken tofu and edamame. Bonus? This comforting soup comes together in less than 30 minutes.
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Tofu and Mushroom Rigatoni
This pasta recipe is inspired by both Italian and Asian cuisines. Add rigatoni to a sauce made from a mixture of mushrooms that have been chopped and cooked for a long time for maximum flavour, as well as golden tofu with a hint of garlic and soy sauce. Add a touch of green using peas, bok choy and cilantro, and you’ve got a hearty weeknight dinner.
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Sweet Potatoes Topped with Tofu and Cheese Curds
The beautiful colours of late summer vegetables come together here with the orange of the sweet potato. Cheese curds are popped into the cooked flesh of the sweet potato so that they’re just melting. As a garnish, top with curried tofu and a fresh salad of cherry tomatoes, dill and lime juice. Finish with sour cream and thinly sliced jalapeño for a vibrant weeknight meal.
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Beluga Lentils with Chorizo, Red Wine and Smashed Squash
Legumes give us a hearty meal in this stew-like dish. Beluga lentils, a variety with small, round, black grains and a nutty taste that goes well with full-bodied sauces, are the pulse of choice here. They are simmered in a broth that is spiced up with diced chorizo and red wine. To balance the flavours, bet on the sweetness of the squash and a dollop of lemony ricotta for the perfect dish to warm up on the first cool days of autumn.
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Fried Oyster Mushrooms
Mushrooms are the stars of this vegetarian “fried chicken” recipe. Oyster mushrooms are coated with a milk- and lemon-based breading (imitating buttermilk) as well as cornstarch. Once the mushrooms are fried, you get a light, crispy texture, and tenderness in the centre. They are accompanied by a dip inspired by ranch dressing and made with mayonnaise, sour cream and miso.
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Roasted Squash with Confit Garlic Dressing
This squash recipe works wonders at a platter-style dinner where everyone can help themselves. It offers a beautiful balance between the sweetness of maple syrup and the saltiness of feta, and the soft squash and crunchy hazelnuts. Not to mention the addition of a confit garlic vinaigrette, which enhances the dish with its unique taste. It’s a perfect vegetarian recipe to celebrate the arrival of autumn.
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Grilled Broccoli Salad with Herb Dressing
A grilled broccoli salad is a big yes. Here, it is cooked on the grill and then cut up into bunches for more efficiency. The mix of flavours and textures—with the freshness and crunch of cucumber combined with the roasted taste of broccoli—is surprising and delicious. The salad is served with an all-purpose dressing made from parsley, basil and chives, which allows you to clean out your herb drawer or the last sprigs of your home garden.
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Chia, Mango and Pineapple Parfait
Brighten up your morning snack with colourful fruits such as pineapple and mango in a creamy coconut yogurt with chia pudding. First, let the chia seeds soak in pineapple juice and plant-based yogurt in the fridge overnight, and then assemble your breakfast in the morning.
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Vegan Yogurt and Peanut Butter Dip
Combine peanut butter with vanilla protein plant-based yogurt for a surprisingly delicious flavour and texture. Simply mix the two together and then add some natural peanut butter and berries on top for a unique dip that’s ready in just minutes.