Dressings & Sauces

Roasted Fennel Pesto

We made this pesto with intermediate school kids recently, and none of them had ever seen a fennel bulb before… how do you cut it? What does it taste like? After roasting in a little olive oil and salt, everyone decided they liked its sweet mild anise flavour. Tasters of this recipe came back for seconds… and thirds and fourths… until the bowl was empty.  Continue reading

Broccoli, Cauliflower & Tofu Salad

This crisp and satisfying salad has been a hit at our food trailer today – sold out in one hour. The combination of crunchy (briefly blanched) broccoli and cauliflower, with tasty roast tofu cubes and crunchy toasted nuts dressed with a creamy cashew, lemon and ginger dressing is very delicious. It also fills you up, and the protein in the nuts and tofu keeps you going…OLYMPUS DIGITAL CAMERA Continue reading

Quinoa Burgers

Quinoa – that wonderful ancient grain that’s a complete protein containing all the essential amino acids as well as being high in minerals, and naturally gluten-free and delicious. Here we cook it, add seasoning and vegetables, then blend half of it to make it stick together, and form it into patties which are baked in the oven until golden. Delicious with a salad or in a bun or just as is with green pea sauce! Enjoy.

Continue reading

Brussels Sprouts in Coconut Cream Sauce

It’s winter and Brussels sprouts are in season. Here’s one delicious way to serve them.

Like any vegetable, the Brussels sprouts are best cooked in the minimum amount of water possible so they are more steaming than boiling. We can then use that water in the sauce, keeping all the flavour and nutrients in the meal.

It is also important to cook them right at the end of the meal preparation so they stay bright green. Continue reading

%d bloggers like this: