[an error occurred while processing this directive] Recipes for Vegetarian Delights - Steven and Chris
Recipes for Vegetarian Delights

Recipes for Vegetarian Delights

Celebrity Chef Jonathan Chovancek is encouraging everyone to replace one meat dish this week with a vegetarian delight. Famous for his tough "fresh-food love" on CBC's Village on a Diet, Jonathan believes eating healthy can be fast and simple. He assembled a Squash Soup that double as a tasty Pad Thai Sauce, and then treated us to a Vegan Chocolate and Cherry Mousse.



Simple Squash Soup
Serves 4


1 Tbs. olive oil
1/4 cup thinly sliced leeks
1/4 cup finely chopped yellow onion
2 tsp minced ginger
2 tsp. minced garlic
1 medium size butternut squash, peeled, seeded, and cut into small uniform pieces
Salt to taste
Freshly ground black pepper
3 cups water
Fresh thyme, parsley, sage and rosemary are options
1 tsp. apple cider vinegar


Sauté the leeks and onions in olive oil until sweet; add the ginger, garlic and chilies. Add the squash and keep sautéing until caramelized. Season with salt and pepper, then cover with water. Add herbs, apple cider vinegar, and simmer until squash is fully cooked out and soft. Puree in a blender and return to the pot. If it is too thick add a little water.

TRANSFORM this delicious soup into a Killer Vegan Pad Thai Sauce!


Vegan Pad Thai Sauce


2 cups Squash Soup
1 can coconut milk
3-4 Tbsp fresh lime juice
1/2 package soaked rice noodles (drained)
1/4 cup fresh cilantro and basil leaves
1 hot red chili with seeds, chopped superfine
1/4 cup finely chopped kale
2 Tbsp crushed cashews
1/4 cup halved cherry tomatoes
1/4 cup diced tofu
1/4 cup fresh beans sprouts


Add squash soup into a large sauté pan over high heat. Bring to a boil. Add the coconut milk and lime juice and boil for a minute. Add the soaked rice noodles to the pan and stir them into the sauce and let cook for a minute. Hit the pan with herbs, kale and chilies. Twist up the sauce and noodles onto serving plates and then garnish with the cashews, tomatoes, tofu and bean sprouts.


Vegan Chocolate Cherry Mousse with almonds and mint
Serves 4


1 cup organic tofu, medium firm
1/2 c chocolate almond milk, unsweetened
4 tbsp the best cocoa you can find
2 tbsp agave syrup
12 fresh cherries, pitted and chopped (if you can't find cherries use raspberries)
6 prunes, seeds removed
1/4 cup dried cherries, chopped
1 cinnamon stick
1 star anise pod
1/4 cup almonds, chopped coarsely
2 tbsp fresh mint + mint sprigs to garnish
1 tbsp raw cacao nibs (optional as garnish)


In a small sauce pan heat the almond milk, cinnamon, star anise and prunes. When the liquid reaches a simmer turn the heat off and let infuse 20 min. Remove the cinnamon stick and star anise pod. Reserve 1/2 the warm almond milk.

In a blender, combine the tofu, cocoa, mint, prunes and half the almond milk. Puree until smooth. Add the reserved almond milk slowly as you want to control the texture. It should be like a smooth pudding. Remove from the blender and fold in the chopped dried cherries and half of the fresh cherries. Add the chopped mint and half the almonds. Fold to combine.

Distribute the mixture evenly into small serving glasses. Top with almonds and the remaining cherries and refrigerate. This is best made a day ahead of serving but the mousse will set up in a couple of hours. Top with the mint garnish and cacao nibs, serve cold.


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