Feel-Good Recipes

Start the year off right by putting some of our most wholesome recipes into regular rotation.
36 Pins
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1y
By
LCBO Food & Drink Magazine
This recipe is a tip of the Greek hat to Estiatoria Milos in Montreal, a Greek taverna where the specialty is fresh fish and seafood, but its starter of fried, thinly sliced vegetables can be seen on just about every table in the restaurant. I think it’s the unusual frying technique that makes these so irresistibly crispy, light and airy, and when dipped in fresh tzatziki—opa!
This Middle Eastern plant-based dip gives the smoky flavour and crunch of bacon but in a creamy, satisfying vegan dip. Top with parsley and pomegranate seeds for a fresh, light holiday garnish.
Whip up this healthier riff on chips and dip. Here, creamy pickle dip shines alongside complementary beet “chips.” The homemade ones take some time but they are robustly flavoured and heartier and more toothsome than store-bought—almost like nature’s candy turned chip—making them an excellent match for the dilly dip flavours. If you’re short on time or your heart prefers a crunchy-style chip, then store-bought make a good shortcut.

Chips & Dips

6 Pins
If you can, use homemade chicken stock; if not, purchase low-sodium or no-salt broth. Then you can control the salt. While Tuscan kale is available in many supermarkets, regular kale will work as well. Farro, a dried grain, will be a little harder to find but is readily available in any Italian supermarket. The Parmesan rind adds further depth of flavor (so don’t throw rinds out, simply freeze until ready to make soup).
This colourful and tasty mixture of sweet potatoes and lentils makes a healthy and bright soup to start off this special dinner. Lentils add protein to the mix and the spicing, although not hot, adds a depth of flavour. Vegetable stock is available at many supermarkets. You could use water but the taste would not be as robust.
This warm soup is unusual but will become a quick favourite as it is exceptionally healthy, flavourful and fast to make. Don’t bother making this soup with underripe avocados.

Soups & Stock

6 Pins
If you think you have nothing for dinner, check the fridge for any leftovers or for vegetables that are on their last legs. This three-step recipe is a quick and simple way to make good use of what may have been destined for the compost. Fresh rolls are highly customizable and versatile depending on what random ingredients you have. Add in any thinly sliced protein like chicken, steak or pork as a substitute for the noodles or any additional vegetables you have on hand.
It’s fun for guests to assemble their own “cups” and it makes for a little less work and timing anxiety for the host. Coriander is often sold with roots attached, and they’re full of flavour! Same with the tough stems. The flavours here are bright, fresh, light and citrusy.
With nutty quinoa, juicy beef and a salty-sweet teriyaki dip, this hearty hors d’oeuvre turns the traditional sushi hand roll on its head. If you are struggling with forming the rolls, go onto YouTube for a more visual tutorial. Make sure to serve the dip with a small spoon, so you can drizzle sauce into every bite.

Wraps & Rolls

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Salad for dinner isn’t strictly reserved for summertime. Take advantage of winter’s harvest by creating a big bowl filled with hearty goodness, including earthy root vegetables, sturdy greens and grains. Tie it all together with a vegetarian version of the classic green goddess (using capers in place of anchovies). It’s souped-up with avocado so you won’t miss the mayo.
While most of us buy peri peri sauce to make barbecued chicken, there’s no need to reserve it solely for grilling. Beyond its searing heat, it’s spicy, lemony and garlicky—so it also works beautifully as a dip or dressing. Here it jazzes up a hearty salad of healthy farro. Chewier than most grains and high in protein, farro is no-wilt thanks to its high fibre, making it an ideal offering for potlucks and lunch bags. Omit the chorizo and you have an intriguing vegetarian main.
The best kinds of summer salads are the sort you can put in the fridge and pull out whenever you’re hungry. There’s a lot of work up front here, but each step adds flavour. The payoff is a healthy salad that you can keep on hand for days. White vinegar has fallen out of favour, but its clean flavour works beautifully here. Be sure to use 5 percent acid vinegar and not the stronger 7 percent pickling vinegar.

Good Grains

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Full of saucy, nuanced umami goodness, the Japanese-inspired sides round out this mushroom main to make for a satisfying meal.
A vegan take on Spain’s regal rice dish, this fragrant paella will bring the same wow factor to the table as any holiday roast. It requires a proper paella pan, but it will feel like a wise investment after the first bite. If you can’t find Spanish bomba rice—it’s worth seeking out—use arborio rice instead and reduce the vegetable stock to 5 cups (1.25 mL).
The iconic beef stew becomes plant-based with a trio of fungi and tempeh, a protein-rich cake of fermented soybeans originally from Indonesia. If you can’t find hon shimeji mushrooms, substitute an equal amount of oyster mushrooms pulled into strips. To make this dish vegan, simply swap in more olive oil for the butter.

Vegan Eats

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The unexpected addition of avocado gives this raw key lime pie the creamiest filling. This dessert is both vegan and gluten-free, the crust is made with a blend of nuts and is naturally sweetened with Medjool dates. For the filling, be sure to use 100% pure Canadian maple syrup for best results.
Gluten-free pastry gets a bad rap, however it has some virtues that are demonstrated in this recipe. Because no gluten is developed in mixing the dough, there is no need to rest or chill the pastry. It can also be re-rolled as needed, using up every last bit. Here a tender crust is filled with a combination of nutrient-rich coconut sugar and maple syrup making a wonderful gooey filling.
These rustically shaped “rock” meringues call for a higher heat than traditional meringue cookies, leaving them lightly golden on the outside with a wonderfully chewy centre. While they need to be baked off in batches, there’s no need to rush, as the mixture is perfectly stable standing at room temperature in between bake times.

Gluten-Free

6 Pins