[an error occurred while processing this directive] Tagged: vegetarian cuisine - Steven and Chris

Low-Fat Asian Slaw With Tofu

Fat can be a target of a lot of scorn, but it actually helps keep our bodies healthy and energized. The key to smart eating is knowing which fats are good, and which fats are bad. Need some inspiration? Kick-start...

Flexitarian Vegetable Tajine

With so many different flavours, textures and freshly ground spices—not to mention homemade preserved lemons—this tajine's to die for! By Joshna Maharaj Serves 4 to 6 1 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp caraway seeds 1/2 tsp...

Mushroom Spinach Lasagna

A slow cooker lasagna may not be as crisp as a baked one, and its noodles may be softer, but we agree with Best Recipe Ever's Kary Osmond: The gooey cheese topping is pretty irresistible. By The Canadian Living Test...

Curried Chickpeas (Chole)

By Amrita Singh Yields 4 servings (for $10!) 1 tbsp vegetable oil 1/4 cup onion, finely chopped 1 tsp cumin seed 1/2-in. knob ginger, grated 1/2 clove garlic 1 tsp crushed red pepper 1 tbsp homemade garam masala 1 tsp...

Flexitarian Chicken/Mushroom Mole

This mole recipe is a classic and works well on just about anything, but Joshna likes the sauce best with chicken or king oyster mushrooms. There's a lot to it but its bold, fiery flavour is totally worth the effort....

Mexican Rice Pilaf

By Joshna Maharaj Serves 6 2 1/2 cups water 1 tsp plus 1/2 tsp salt pepper, to taste 1 small onion, finely chopped 2 jalapeno peppers, stemmed, seeded and minced 1 tbsp olive oil 1 tbsp tomato paste 2 cloves...

Creamy Flageolet-Bean Dip

By chef Jo Lusted 2 cups cooked flageolet beans, drained and cooled 3 tbsp each olive oil and lemon juice 1 clove garlic, minced sea salt and freshly ground pepper, to taste Add all ingredients to food processor bowl. Purée...

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