Think plant-based recipes aren't worth the effort? Think again
Proponents of a plant-based diet tout its benefits for not only your health, but also the planet’s. But giving up meat can be tough, which is why we went to some notable Vancouver chefs who offered up recipes delicious and colourful enough that even the biggest meat eater in your home will be happy. A plant-based diet is one that either excludes meat all together or minimizes its use.
And, because I have my own favourite, which I made up myself and is super easy to make, I included my recipe for roasted radishes as well.
Roasted sunchokes and rainbow carrots
Recipe by head chef Andrew Hounslow
1 lb sunchokes washed well, cut lengthwise in half — larger ones can be quartered if desired
2 tbsp. olive oil
1 tsp. kosher salt
1 bunch rainbow carrots, washed well and cut lengthwise in half — longer ones can be halved across the length if desired
2 tbsp. olive oil
1 tsp. kosher salt
1 cara cara orange, zest first and reserve, then peel and cut into segments
Alternatively, blood oranges can be used when in season
¼ cup marcona almonds, toasted and seasoned lightly with salt
8-12 leaves of Italian flat leaf parsley
10-12 rings of pickled shallots (recipe below)
Preheat oven to 425-F
Toss together sunchokes with olive oil and kosher salt until evenly coated.
Spread out into an even layer on a baking sheet and roast in preheated oven until golden brown and soft throughout (approx. 40 minutes)
Meanwhile, midway through the sunchokes cooking, toss together rainbow carrots with olive oil and kosher salt until evenly coated.
Spread out into an even layer on a baking sheet and roast in the same oven as the sunchokes until lightly caramelized and soft throughout, approximately 20 minutes
Remove sunchokes and carrots from the oven and toss with the reserved orange zest
Serve on a plate or platter, ensuring an even distribution of sunchokes and carrots. Garnish randomly with orange segments, marcona almonds, parsley leaves and pickled shallots
1 shallot peeled, sliced thinly into rings
½ cup apple cider vinegar
2 tbsp. white sugar
1 tsp. kosher salt
1 garlic clove crushed
1 red Thai chili (optional)
Place the thinly sliced shallot rings into a bowl and lightly season with kosher salt to taste
In an appropriately sized pot, bring apple cider vinegar, white sugar, 1 tsp. kosher salt, and Thai chili (if using) to a simmer
Immediately remove from heat and pour directly over the shallots. Allow to cool to room temperature
Place into and airtight container and store up to two weeks in refrigerator
Sprouted red lentil hummus with za’atar and vegetable crudités
Recipe by executive chef Jonathan Chovancek
Makes three cups
1 cup red lentils, cooked soft
1/2 cup chickpeas cooked soft with bay, garlic and cinnamon stick
3 – 4 tbsp lemon juice
2 cloves garlic
1/2 tsp cumin
4 tbsp olive oil
Dry roast the spice in oven
Use a high-powered blender to puree the remaining ingredients
Season with salt to taste
Pour into dip bowls and garnish with olive oil and za’atar
Top with shaved raw seasonal vegetables
Warm cauliflower and watercress
Recipe by chef de cuisine Catherine Stewart
1 head of cauliflower cut with stems removed
Olive oil for drizzling
Salt and pepper to taste
1 head of watercress washed and stems trimmed for garnish
1 head of watercress washed and the stems trimmed
2 cloves of garlic
1 cup of olive oil
1/4 cup pine nuts
2 oz. blanched almonds
Salt and pepper to taste
Blend all of the ingredients until smooth and bright green
Preheat the oven to 375 degrees-F
Steam the cauliflower for one minute to par cook
Place on a baking tray, drizzle with olive oil, and sprinkle with fleur de sel and pepper to taste
Bake until golden in the oven (approx. 15-20 minutes)
Liberally toss the warm cauliflower with the pistou and present in a shallow bowl, add the watercress and pine nuts and drizzle with olive oil, sprinkle with fleur de sel and pepper before presenting
Recipe by executive chef Reuben Major and head chef Drew Scott,
4 oz. cooked brown rice
2 oz. baby spinach
2 floz. garlic tahini dressing (recipe below)
1 oz. red pepper (sliced)
1 oz. red beet (peeled and shredded)
1 oz. carrot (peeled and shredded)
½ oz. red onion (thinly sliced)
½ oz. red radish (thinly sliced)
¼ oz. avocado (diced)
2 oz. marinated tofu (recipe below)
¼ oz. sunflower seeds
1 tsp. black sesame seeds
1 floz. garlic tahini dressing
Place part A in an appropriately sized bowl and garnish with part B keeping each component separate as desired
Drizzle part C on top. Serve immediately
Makes enough for four portions
1 brick extra firm tofu
5 oz. tamari
2 oz. mirin
1 oz. sugar
½ oz. minced garlic
½ oz. sesame oil
½ oz. rice vinegar
Preheat oven to 400-F
On a half tray, spread out part A and pour part B over tofu
Using a weighted half tray, press firmly for 30 minutes
Bake in preheated oven for 10-15 minutes
Remove from trays and refrigerate
Garlic tahini dressing
Makes enough for 2-4 portions
3 Tbsp. nutritional yeast
3 Tbsp. tahini
3 Tbsp. apple cider vinegar
3 Tbsp. tamari
3 Tbsp. water
3 garlic cloves
¾ cup canola oil
Puree part A in blender and slowly stream part B until fully emulsified
Recipe by Sandra Thomas
(Even my veggie-phobic husband loves these.)
Serves two as a snack, four as a side dish
A bag or large bunch of radishes washed and cut into halves or quarters depending on their size
Two tbsp. olive oil
Salt to taste
Pepper to taste
Garlic powder to taste — optional
Lemon juice to taste
Preheat oven to 400-F
Toss radishes, olive oil, salt, pepper and garlic powder together in a bowl and spread on a cookie sheet lined with parchment paper, sliced side down
After 10 minutes toss the radishes and cook for another five to 10 minutes, depending how caramelized you like them
Spoon radishes into a bowl and sprinkle with lemon juice
By: Burnaby Now
GuidedBy is a community builder and part of the Glacier Media news network. This article originally appeared on a Glacier Media publication.
Healthy Meal Prep Ideas
Salad Plate Healthy meal prep saves time and money and lets you fully enjoy cooking without feeling guilty about eating out....
Amazing and Easy Cocktail Recipes for Spring/Summer
As the weather starts to warm up, it's time to start thinking about delicious cocktails that will help you celebrate the...
4 Dishes to Make with Summer Peaches
Summer is the perfect time of year to experiment with different ways to use peaches. These juicy, refreshing fruits can be...
Comfort Food for Uncomfortable Times
In a year in which our lives have been completely upended, it’s often the simple things that manage to bring the most...
Safe and Cozy
Even Whistler’s finest restaurants offer a more casual vibe; such is the nature of ski resort dining where guests are often...
Everyone's whipping up dalgona coffee, the viral drink catching tons of buzz
Over the last couple of weeks, you might have noticed people posting photos of an unusual-looking coffee drink. What appears to...
Recipe: Amazing Apple Turnovers
When I was a kid, my family had a Saturday tradition where we would all pile into the car, go to the supermarket and do our...
Stuck At Home? These BC Breweries Will Deliver Beer to Your Door
Thankfully, a number of B.C. craft breweries offer online sales, with delicious craft beer available to be delivered right to...
New West chef “godfather of the city’s food scene”
Step aside Vito Corleone – there’s a new godfather in town. Sam Fabbro, executive chef at El Santo on Columbia Street and...
Chef Trevor Bird shares cooking tips and recipes for busy parents
We get it, parents are busy. In Vancouver at least, it’s typical that both parents work, which can make dinner time more than...
Don't be a jerk to servers - be a good egg
Everything we do is a choice. From the moment we wake up in the morning, until the time we come to the day's end, we choose...
Why this 25-year-old decided to be an egg farmer in B.C.
When you think about the industries the youth of today will enter in the future, egg farming isn’t the first thing that springs...
You can have a private dinner in a secret ice cave in Whistler this winter
The exclusive opportunity is available to guests at the Four Seasons Resort and Residences Whistler in partnership...
City of North Van approves Shipyards Brewery District
The City of North Vancouver is opening the taps and adding a new “brewery district” to Lower Lonsdale. Council voted...
This Burnaby macaron maker will steal your soul
Snoring might seem like a weird way to start a food blog about desserts, but trust me – there is a connection. See, I snore....
Blissful Buddha-Bus takes to the streets
Buddha-Full’s Buddha-Bus has added a blissful new dimension to the growing North Shore vegan business. The renovation of a...
Blog: Eating bugs can be good for you
Eating ants and other insects could soon be recommended to protect against cancer, and it is believed that us Westerners will...
Here’s how to pair beer with food and become the hero you were destined to be
Company’s coming, dinner’s almost ready, but you forgot to pop out to the liquor store to grab a bottle of wine. Obviously, you...
Chef Dez: I survived the 'keto flu' but it wasn't pleasant
By now, I am sure you have heard of the keto diet - or at least have heard the term “keto.” But what is it and, more...
This is the best pizza in Burnaby. I weep for those who haven't tried it
Pizza is a touchy topic. Trying to get a group of people to agree on pizza can be like pouring gasoline on a...
Profiles of Excellence: Atlas Steak + Fish
Sponsored Content Atlas Steak + Fish may be the crown jewel at Gateway Casinos’ Grand Villa Casino in Burnaby, but it’s only...
Chef Dez: You can expand your home menu without breaking the budget
Household budgets are in the news now more than ever these days and everyone seems like they’re searching for ways to tighten...
Want to check a Vancouver restaurant’s cleanliness? You can with new app Tomati
Do you ever wonder how clean your local haunts are, or how they measure up to other establishments in the Lower Mainland? A...
Helicopter tours, new restaurants lure B.C. wine tourists
The Okanagan Valley’s continuing evolution into a wine-tourism hot spot is on full display this year with established wineries...
I’m an atheist, but this Burnaby ramen made me see god
There are times when a meal can feel like a religious awakening. That first bite hits your mouth and it’s so shockingly good,...
New restaurants open at River Market
River Market has two new eateries for foodies to enjoy. Angelina’s Dutch Corner has taken up residence in River Market, after...
Survey serves up snapshot of British Columbians’ tastes in dining out
The end of the holiday season brings British Columbians hurriedly back to the regular routine. After many days of homecooked...
You can find heart and heat at this Burnaby restaurant
Sponsored Content Just like Nando’s beginnings in South Africa, the story of how one of the world’s favourite restaurants...
Explore the Mediterranean one bite at a time with Dinakis
Sponsored Content Mouth-watering, well-seasoned, falling off the bone slow-roasted lamb served in its own juices; skewered...
Three Vancouver brunch spots that might not be on your radar, but should be
My husband and I love to go out for brunch. Our weekdays don’t allow us the time for a leisurely breakfast and we rarely go out...
Local spot makes the list of top Canadian restaurants to enjoy a Big Night Out
El Santo has made it onto a list of the 100 best restaurants in Canada to enjoy a Big Night Out. OpenTable, which provides...
Burnaby business reaping big growth in oat milk
If you’ve heard of oat milk, you may be part of a minority of Canadians. If you’ve tried the dairy-alternative, you’re part of...