by Admin | Jan 4, 2020 | Breakfast
Scrambled Tofu Makes 2 1/2 cups (625 mL), enough for 2 to 3 servings Turmeric adds an appealing yellow colour to this tasty, high-protein dish. It resembles scrambled eggs but is cholesterol-free. For breakfast, serve it with whole-grain toast and juice or a hot...
by Admin | Jan 3, 2020 | Sweets
Blueberry Cornmeal Muffins Makes 12 muffins What better choice for brunch, lunch bags, or afternoon or evening tea than muffins that are delicious and good for you? Use a combination of unbleached or all-purpose flour and whole-wheat pastry flour, as here, or use a...
by Admin | Jan 3, 2020 | Soups
Red Lentil Miso Soup Makes 6 1/2 cups (1.625 L) Miso is a Japanese fermented paste made from soybeans, salt, a grain—most commonly rice or barley—and a living culture that is used to initiate the fermentation process. The nutrient-rich soybeans are made more...
by Admin | Jan 3, 2020 | Side Dishes
Lemon Roasted Potatoes Makes 6 cups (1.5 L) The Greeks make spectacular roasted potatoes using lemon juice and olive oil, though the fat content is very high in traditional recipes. This version keeps the lemon and herb flavours but greatly reduces the amount of oil...
by Admin | Jan 3, 2020 | Sauces
Miso Gravy Makes 2 3/4 cups (685 mL) Miso is a thick, sweet, salty paste made from fermented soy beans that adds a tangy taste to soups, dips, and sauces. If it’s not in the refrigerated section of your supermarket, look for it in Asian markets or natural food...
