EXPLOREMY LIBRARY
Food & Wine
Canadian Living Special Issues

Canadian Living Special Issues

SIP Vol.20 No.02 - Vegetarian

Collection of Canadian Living special issues

Country:
Canada
Language:
English
Publisher:
TVA Publications Inc.
Frequency:
Quarterly
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4 Issues

in this issue

1 min.
for the love of vegetables!

Choosing a plant-based, meatless, vegetarian or vegan diet is a decision that more Canadians are making every day—and it’s easy to understand why. Consuming fruits, vegetables, grains and beneficial fats can do wonders for boosting energy, maintaining a healthy weight and providing protection against certain diseases. Research also shows that limiting meat consumption can do a whole lot of good for the environment. That’s why this special issue is chock-full of vegetable-forward (and fruit-based, too!) recipes for healthy, balanced meals and appetizers. Start your days off right with nourishing and energizing breakfasts. Serve up mouth-watering snacks and starters like our featured soups, salads, dips and hors d’oeuvres. Enjoy family favourites like pizza and nachos, as well as the savoury tarts and veggie stews found in our Mains chapter. And our final…

15 min.
breakfasts

COCONUT BUCKWHEAT PORRIDGE MAKES 4 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 35 MINUTES 1 cup raw buckwheat groats1¾ cups unsweetened coconut beverage3 tbsp liquid honey½ tsp vanilla½ tsp salt¼ tsp each ground cardamom and ginger¾ cup canned coconut milk or 2% milk Toppings 1 cup pomegranate seeds (about 1 pomegranate)2 tbsp chopped pistachios1 orange, peeled and segmented In fine-mesh sieve, rinse buckwheat groats under cold water until water runs clear. In saucepan, combine buckwheat, coconut beverage, honey, vanilla, salt, cardamom and ginger; bring to boil. Reduce heat to low; cover and simmer until buckwheat is tender, about 15 minutes. Remove from heat; let stand for 5 minutes. Divide porridge among bowls; Pour coconut milk over top. Toppings Sprinkle pomegranate seeds and pistachios over porridge; arrange orange segments on top. PER SERVING about 340 cal, 8 g pro, 9 g…

21 min.
appetizers

DID YOU KNOW? Chioggia beets and watermelon radish both have a crisp and colourful inner flesh, which makes them perfect for a veggie carpaccio. Watermelon radish doesn’t taste like watermelon, but its flavour is milder than traditional radishes. BEET, CLEMENTINE & FARRO SALAD MAKES 2 TO 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1 HOUR ½ cup farro, rinsed2 small golden beets2 small red beets¾ cup Mixed Herb Vinaigrette (recipe follows)2 clementines or mandarin oranges, peeled and thinly sliced crosswise1 140 g pkg crumbled goat cheese¼ cup fresh mint Cook farro according to package directions. Drain and rinse under cold water; drain again. Set aside. Meanwhile, in large saucepan of boiling salted water, cook beets until tender-crisp, 30 to 40 minutes. Drain; let cool slightly. Trim roots and stems; slip off skins. Carefully slice each beet into…

33 min.
mains

ALOO GOBI & BABY SPINACH WRAPS MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1 HOUR 3 cloves garlic, smashed1 small onion, quartered1 tsp grated fresh ginger2 tbsp vegetable oil1 tbsp brown sugar or liquid honey2 tsp Madras curry powder½ tsp cinnamon¼ tsp cayenne pepperhalf head cauliflower, cut into small florets (about 3 cups)1 398 ml can diced tomatoes, drained1 540 ml can chickpeas, drained and rinsed1 400 ml can light coconut milk½ tsp sea salt5 cups packed baby spinach, divided6 soft whole wheat flour tortillas (9-inch), warmed In food processor, pulse together garlic, onion and ginger, scraping down side occasionally, until finely chopped and onion starts to look mushy. In nonstick skillet, heat oil over medium heat; cook onion mixture, stirring often, until softened, about 7 minutes. Add brown sugar, curry powder, cinnamon and…

9 min.
desserts

CHERRY & WALNUT CRUMBLE MAKES 4 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 45 MINUTES 1 600 g bag frozen cherries3 tbsp granulated sugar, divided (optional)½ tsp cinnamon1 cup large-flake rolled oats½ cup walnuts, coarsely chopped½ cup all-purpose flour¼ cup coconut oil, melted Preheat oven to 350°F. Place cherries in single layer in 13- x 9-inch baking dish. Sprinkle with 1 tbsp of the sugar (if using) and cinnamon. In bowl, mix together oats, walnuts, flour, coconut oil and remaining sugar (if using); sprinkle over cherries. Bake until top is browned, about 35 minutes. PER SERVING about 335 cal, 8 g pro, 22 g total fat (8 g sat. fat), 27 g carb (4 g dietary fibre, 17 g sugar), 30 mg chol, 3 mg sodium, 3 mg iron. TEST KITCHEN TIP For next-level deliciousness, serve the cherry crumble…