stir-fry2

Two Quick Stir Fry Dinners \\\ Deux Dîner Sautés et Rapides

These two recipes share a lot of ingredients and are super simple to prepare. They are current favourites, and I just love that I can easily make enough for dinner and for lunches. They are delicious, cheap and full of protein to give you energy and make you feel full. I served these with rice, pasta, and even rice cakes, and all three options were great!

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Here is what you need for the carrot option:

  • 1 onion
  • 4 carrots
  • 1 cup shimeji mushrooms
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you need for the zucchini option:

  • 1 onion
  • 3 zucchini squashes
  • 4 shiitake mushrooms
  • 1 tbs wakame flakes
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups of chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you do:

  1. Spiralize or cut the carrots or zucchini in julienne strips. Set aside.
  2. Chop the onion in small pieces. Add it to a large pan with a few tablespoons of water. Set the heat on medium and stir until the onion is translucent.
  3. Slice the mushrooms and add them to the pan. Stir until they have lost most of their water.
  4. Add the carrots or the zucchini and stir until they start to get soft.
  5. Add in the edamame beans, the tofu, the wakame flakes (for the zucchini option), salt, pepper, red pepper flakes and maple syrup. Mix everything well and let simmer on medium heat until all the vegetables are soft.
  6. Remove from the heat and stir in the kale. Serve hot and enjoy!

This is so good! The maple syrup adds a hint of sweetness which is quite nice. Balance it out with some red pepper flakes, and it’s amazing! I love the texture of the vegetable noodles: the carrots stay a bit crunchy and the zucchini is pasta-like. Delicious! Let me know if you try it out!


Ces deux recettes partagent plusieurs ingrédients et sont supers faciles à préparer. Ce sont mes recettes fétiches du moment, et j’adore que je peux facilement les préparer pour dîner et pour les lunchs du lendemain. Ces deux sautés sont délicieux et pleins de protéines pour vous donner tout plein d’énergie. Je les ai servis avec du riz, des pâtes et même des galettes de riz, et ces trois options sont délicieuses!

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Voici ce dont vous aurez besoin pour l’option aux carottes:

  • 1 oignon
  • 4 carottes
  • 1 tasse de champignons shimeji
  • 2 tasses de fèves edamame décortiquées
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable
  • Graines de sésame pour garnir

Voici ce dont vous aurez besoin pour l’option aux courgettes:

  • 1 oignon
  • 3 courgettes
  • 4 champignons shiitake
  • 2 tasses de fèves edamame décortiquées
  • 1 c. à soupe de flocons de wakame
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable

Voici ce qu’il faut faire:

  1. Spiralizer ou couper les carottes ou les courgettes en julienne. Réserver.
  2. Couper l’oignon en petit morceaux. Utiliser une grande poêle et faire revenir l’oignon avec quelques cuillères d’eau. Régler à feu doux. Faire revenir jusqu’à ce que l’oignon soit translucide.
  3. Couper les champignons en fines tranches et les ajouter à la poêle. Bien mélanger jusqu’à ce qu’ils aient perdu presque toute leur eau.
  4. Ajouter les carottes ou les courgettes et faire revenir le tout jusqu’à ce que les légumes commencent à s’attendrir.
  5. Ajouter les fèves edamame, le tofu, les flocons de wakame (pour l’option courgette), le sel, le poivre, les flocons de piment et le sirop d’érable. Mélanger le tout et laisser mijoter jusqu’à ce que les légumes soient cuits.
  6. Retirer du feu et ajouter le kale. Bien mélanger, servir chaud et savourer!
bowl

My favourite fancy bowl combinations

I love fancy bowls! They are colourful, yummy, nutritious and so simple to prepare, especially if you food prep like I do. Here are my favourite ingredients to get you inspired, but really, you can make your own version of these by combining your choice of:

grain + protein + greens/raw veggies + cooked veggies + sauce

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  1. Grains:
    • Wild rice: a classic for a reason! This will fill you up for long hours and it’s delicious on it’s own.
    • Creamy rice
    • Quinoa: packed with extra proteins
    • Polenta: because why not?
  2. Proteins:
  3. Greens/Raw veggies:
    • Lettuce
    • Kale
    • Avocado slices
    • Cucumber
    • Beets
    • Carrots
    • Celery
    • Bell Pepper
  4. Cooked Veggies:
    • Asparagus
    • Green beans
    • Sweet potatoes
    • Roasted potatoes
    • Mushrooms
  5. Sauce:

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The possibilities are endless! I love that most of these things can be prepared ahead of time giving you a chance to take a break from cooking while still having an amazing meal. Also, if you prepare different ingredients, you can turn your meal into a DIY bowl where everyone can choose what they want to eat. Perfect and fun! Finally, this is the perfect option if you are on a cooking rut: this will keep you statisfied until you find something even more exciting! Let me know what your favourite fancy bowl is! Cheers!

Maple Glazed Tempeh

I really don’t like tempeh: there is something about its aftertaste that just grosses me out. However, this recipe will really make it more than palatable: it is quite amazing! No aftertaste, great sauce, fun textures and superb flavours. Yup, it is all good!

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Here is what you need:

  • One large yellow onion, chopped thinly
  • 1 tsp oil (I used pistachio because I was feeling fancy, but any oil will do!)
  • 2 tbs maple syrup
  • 2 tbs tamari or soy sauce
  • 2 tbs sesame seeds
  • 1 tsp sriracha sauce
  • 1/3 cup water
  • 1 cup chopped nuts (I used pecans and walnuts)
  • 1 block of tempeh, cubed

Here is what you do:

  1. In a sauce pan, sauté the onions and nuts with the oil until the onions are translucent. Adjust the stove to medium heat.
  2. Meanwhile, in a large dish, mix the maple syrup, tamari, sesame seeds, sriracha and water. Add the tempeh cubes and stir until each piece is well coated. Let sit until the onions are ready.
  3. Add the tempeh and all the sauce in the sauce pan, and give a quick stir. Put on a lid and let sit until the tempeh is cooked through. Give a final stir and serve with warm rice and some greens. I used sprouts.

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This is great! The nuts add a nice bite to this comforting stir fry. The maple syrup flavour is subtle, but definitively there and makes the entire thing scrumptious. The sesame seeds also add their thing to the mix, which is always a good thing.

Let me know if you try this out or what you do with your tempeh!

Fancy (but easy) Mushroom Nest

This week-end I went to Blanc de Gris which is an urban farm specialized in oyster mushrooms. How fun! I was so excited I actually did a cooking test before cooking the whole batch to make sure I would do it right… Well, I’m glad I did because this looked really nice, and it was delicious!

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Look at all these colors! This dish was fresh, savoury, filling and really let the mushrooms be the stars of the show. The grapefruit and clementine salad was so flavourful and brings a really nice texture to the entire plate. It could really make a meal of its own. As for the purple potato mash, well, I’m completely biased about purple sweet potatoes, so let’s just say it was amazing.

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But really, the mushrooms were incredible! So firm, tender and so not mushy. Unlike any mushrooms I have bought before these have a flavour of their own and are not watery at all.

Here is what you need for the strawberry-grapefruit dressing:

  • 1/2 cup grapefruit flesh
  • 3 strawberries
  • 3 tbs sesame oil
  • 1 tsp sriracha (adjust to taste)
  • salt and pepper to taste

Here is what you do for the dressing:

  1. Just put everything in your blender and blend until the strawberries are completely pureed.
  2. Keep this is an air-tight container in the fridge. This will stay fresh for about a week.

Here is what I put in the salad:

  • romaine and butter lettuce
  • grapefruit flesh
  • clementine chunks
  • capers
  • avocado
  • shredded carrots

Here is what you need for the purple mash:

  • 2 normal white potatoes (I really need to pay more attention to varieties of potatoes…), about 4 cups once diced
  • 2-3 purple sweet potatoes, about 4 cups once diced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 laurel leaf
  • 1/3 cup almond milk
  • salt and pepper to taste

Here is what you do for the mash:

  1. Wash and peel the potatoes. Dice them in small chunks.
  2. Boil in water with the laurel leaf until the potatoes are tender and cooked through.
  3. Strain and transfer to a big bowl. With a potato masher or a fork, mash the potatoes. Add the milk a little at a time until you get the consistency you like.
  4. Add the dried herbs, give a good mix and season to your own taste.

Here is what you need for the mushrooms:

  • 350g fresh oyster mushrooms
  • 1 tsp olive oil
  • 2 cloves of garlic
  • salt to taste

Here is what you do:

  1. Crush and mince the garlic and set aside. Separate and cut the mushrooms if they are not bite-sized.
  2. In a large pan, heat the oil on medium-high heat. When the oil is hot, add the mushrooms and sauté until they have a nice golden color.
  3. Add the garlic and salt and stir well until cooked through.

To assemble the plate, add lettuce first then all the other salad ingredients around the plate. Add a few spoonfuls of mash in the center and flatten it with the back of a spoon. Arrange the mushrooms in the center and add some dressing on the salad before serving.

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Be ready to impress anyone you are serving this too, including yourself! This is such a fancy-looking plate, so why not try it out?

Let me know what you think and if you try it out!