Vegetarian Stuffed Sweet Potatoes

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Super easy. Super healthy. Super delicious. And there will be leftovers! What more could you want?

What You’ll Need:

1 Sweet Potato

1 large red onion

2 tbls olive oil (or butter)

Splash balsamic vinegar

Large handful of spinach

2 tbls goat cheese

Salt and Pepper

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What To Do:

Prick holes in the sweet potato with a fork and microwave for about 3-4 minutes (until cooked). Meanwhile, heat olive oil (or butter) in large frying pan, add onions and cook down until caramelized (this can take up to 25 minutes). When onions are almost done, add the splash of balsamic vinegar and spinach until it wilts.

Take cooked sweet potato, cut lengthwise and scoop out the insides into a bowl. Add cooked onion, spinach, and goat cheese. Stir to combine and add salt and pepper.

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Refill sweet potato skins with the mixture, and add some extra goat cheese on top. Broil for a few minutes until cheese is melted.

There will be extra mixture leftover which is great to eat the next day in a wrap.

Enjoy!

 

Vegetarian Indian Feast

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I just moved in to my new condo, and the best thing about it (besides having a space all to myself) is my gas stove! Cooking with gas is just better- don’t let anyone tell you otherwise.

I wanted to put my new stove to good use, so invited a friend over for a nice homemade dinner. We’re both vegetarians and love some good Indian food, so I put together an easy and delicious Indian-inspired meal.

The green dish on the left of the photo is Saag Paneer. When ever I go out for Indian food I usually order a paneer (type of cheese) dish. My mum found this recipe for a saag paneer…and it is amazing! If you can’t find paneer, you can easily sub in halloumi cheese.

The dish at the bottom is Curried Red Lentils. Like most things I make, it is quite simple:

What You’ll Need

2 tbls canola oil

half a diced onion

1 clove diced garlic

1 tbls fresh ginger

1 tsp Curry Powder

1 tsp cumin

1/2 cup red lentils

1 cup vegetable broth

What To Do:

Heat oil in a medium saucepan, add onions, garlic and ginger. Cook a few minutes until onions are soft. Add curry powder, cumin, and lentils. Stir to coat. Add broth. Reduce heat and simmer until broth is absorbed and lentils are cooked (about 20 minutes)

I also made some Roasted Curry Sweet Potatoes.

What You’ll Need:

1 medium Sweet Potato

1 tbls olive oil

1 tbls curry powder

What To Do:

Preheat oven to 450. Chop sweet potato into cubes and place on baking sheet lined with parchment paper. Pour over oil and curry powder, combine. Bake in oven for 15-20 minutes.

Place all 3 dishes on a large platter and serve with some roti or naan, and mango chutney.

Voilà!

Wild Rice and Mango Salad

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I’m sure I have mentioned before how much I love mangos. But in case I haven’t- I LOVE MANGOS! So fresh. So juicy. So sweet. It is everything you could want on a hot summer day. But the thing is, mangos are at their best (in Canada) at this time of the year. And as everyone is well aware- it is far from summer out there. But I won’t let the horribleness that is this winter won’t stop me from cranking up the heat, peeling a mango and pretending I’m somewhere exotic. Which is exactly what I did this evening with this salad.

What You’ll Need

3/4 cup cooked black wild rice

1 Mango, cut in chucks

1 red bell pepper, thinly sliced

1/2 purple onion, chopped

cilantro (as little or as much as you like)

1-2 tbls olive oil

juice of 1 lime

salt and pepper

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What to do

In a bowl, mix together the cooked rice, mango, red pepper, onions and cilantro. In a separate small bowl whisk together oil, lime juice and salt and pepper. Pour dressing over mango mixture and stir. Refrigerate for at least 30 mins. 

I served mine over a bed of arugula and added a few slices of fried tofu to make it a full meal.

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Now if only someone would make me a margarita to really make these winter blues go away!