Super quick quinoa salad

Quinoa Salad

This is a great weekday meal that is incredibly satisfying. Plus, enough leftovers for lunch the next day!


1 cup cooked quinoa
1 can chickpeas (or one cup soaked and cooked)
4 green onions, chopped
4 cloves garlic chopped
1/2 cup baby tomatoes, halved (optional if avoiding nightshades)
1/3 cup fresh cilantro, chopped
1/2 cup diced cucumber
1/4 cup olive oil
1 avocado diced
1/4 cup feta crumbled, optional
3 hard boiled eggs, optional
1-2 lemons juiced (to taste)
salt & pepper to taste


Throw all ingredients in a bowl and enjoy! It’s that easy (and super delicious)!


BBQ Tempeh


Okay folks, this one was a hit! I’ve made BBQ Tofu before but this ones takes the cake (or the tempeh tehehe!)! Not only was it sooo tasty BUT it was made from scratch! That’s right people, no store bought bbq sauce for me! And it shouldn’t be for you either – homemade bbq sauce is apparently SO easy! Who would’ve thought it?!


1 pack tempeh
2 tablespoons olive oil
1 small yellow onion, minced
1 garlic clove, minced
1 1/2 teaspoons peeled and minced fresh ginger
1 (14 ounce) can crushed tomatoes
1/4 cup unsulphured molasses
1 tablespoon Dijon mustard
3 tablespoons tamari or 3 tablespoons other soy sauce
1 tablespoon rice vinegar (I used regular b/c didn’t have rice)
1/8 teaspoon cayenne


1. Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
2. Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
3. Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
4. Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavours, about 15 minutes.
6. Return the tempeh to the sauce and cook for 10 minutes longer, then serve.

Courtesy of

Miso tahini tempeh


So there is so much conflicting information on soy products. Most of them are not so positive. This is what I think, anything processed is (mostly) bad. Hence, any processed soy is (mostly) bad.

Fermented and sprouted is better than not. When I do eat soy, we try to have it sprouted (most of the tofu I buy is sprouted) and fermented (fermented tofu is called tempeh).

So tempeh seems to be a better “regular soy”. The problem is though that tempeh has such a strong taste! And not incredibly pleasant if you ask me 😛

BUT, no need to fear happygut warriors, I have discovered a secret! You basically need to eat tempeh with a super awesome flavourful sauce.

This sauce makes the cut times a billion! So tasty!

Here she is!

4 T red miso paste
1/2 cup water
1/2 cup tahini
*1 t herbes de Provence (you can also make your own – see below)
1 green chilli
2 cloves garlic
2 tbsp lemon or apple cider vinegar

1. Crush green chilli and garlic gloves together
2. Whisk all ingredients together, adding water a little bit at a time if you feel like it’s too thick.

You can add the sauce you your grilled or baked tempeh! I like to whatever veggies I have handy (carrots, beets, leeks, chard) and bake it with the tempeh for about 20 minutes and then add the sauce on top (I even add avos sometimes!).     DE-LIC-IOUS!!

Adapted from Care2

Herbes de Provence recipe
2 teaspoons dried thyme
2 teaspoons dried savory
1 teaspoon dried marjoram
1 teaspoon dried lavender
½ teaspoon dried rosemary
½ teaspoon fennel seeds
1 crushed bay leaf

Tahini tofu


This is my official go to tofu recipe. So quick, so easy an SO DELICIOUS! Takes 10 mins to prep and about 20 to bake (which you can bypass if you don’t care about the baking, tofu doesn’t have to be cooked!).


1 lb extra firm tofu
2 Tbsp Braggs liquid aminos (or less salt if you don’t have)
2 tsp minced garlic
1/2 cup tahini
2 Tbsp lemon juice
2 Tbsp toasted sesame oil
Fresh ground pepper to taste (optional)


1. Pre-heat oven to 350 degrees F
2. Drain tofu (I usually put tofu between 2 plates and place something heavy on top)
3. Oil a flat baking pan or dish
4. Cut tofu into blocks
5. Place tofu in pan
6. Mix the sauce ingredients in a bowl until it is a cream like consistency
7. Add a little water to thin if needed
8. Pour mixture over tofu and bake until lightly golden – about 20 minutes

Enjoy! 🙂

Adapted from Savvy Vegetarian

Saag (Spinach) & Tofu

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Another saag recipe! This one is a definite competitor to my previous one

I am doing this thing where I’m comparing my take on Indo-Pak dishes (namely the Punjabi style I learn from my Mom) to recipes I find on the web. Some are hits and some are misses, but worry not, I only share the hits 🙂

Serves 2-3


1 14-ounce package water-packed firm tofu, drained
2 tbsp grapeseed oil, divided
1 teaspoon salt, divided
1 onion sliced or chopped
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon mustard seeds
1 pound baby spinach
1 cup (dairy free) yogurt of your choice – I am digging goat these days
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 teaspoon chilli flakes (optional)
freshly squeezed lemon juice, to taste


1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/2 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
2. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.
4. Add lemon juice and adjust spices to taste.

Adapted from

Cholay (Chickpea curry)

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Cholay have to be one of my fave Indo-Pak dishes and is definitely one of my go to quick and tasty meals. Serve with either wheat-free roti or you choice of grain with a side of greens.

Serves 2-3


1 cup dried chickpeas, soaked overnight
1 tbsp grapeseed oil
1 tsp ginger, minced
1 tsp garlic, minced
1 medium onion, sliced
1 tomato (optional – I don’t like to use them often because I try to stay away from the nightshades)
2 small chilli pepper, cut in half (use less if you like mild)
1 tsp salt
1/2 tsp chilli powder
1.5 tsp turmeric
1.5 cumin powder
1.5 coriander powder
1.5 garam masala
1 tsp chaat masala
2 tbsp freshly squeezed lemon juice
fresh cilantro to garnish (optional)


1. Saute onions over medium heat in skillet
2. Add ginger and garlic when onions START to brown and saute for 1-2 minutes
3. Add all spices, chilli pepper, and tomato (if using) and mix
4. Add chickpeas, 2 cups of water and bring to  a boil
5. Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed
6. Remove from heat, mix in lemon juice and add cilantro, if using
7. Serve with your favourite type of grain or my buckwheat roti.


Red Bean & Spinach Curry

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I have made spinach curry, or saag, a number of times but decided to try a new recipe. Red beans and spinach is an awesome combo! I LOVE spicy savoury dishes and this one definitely fit that criteria! It was also pretty easy, no prep except for cutting the onions and cooking the kidney beans.

Try it for yourself and see 🙂

Serves 2-3 people


1 cup dried kidney beans
1 lb baby spinach, chopped
2 tablespoons grapeseed oil
1 teaspoon cumin
1 teaspoon chopped garlic
1 teaspoon grated ginger
2 green chilis or to taste chopped small
1 medium onion, chopped
2 heaping teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder or to taste
lemon juice of one lemon
salt to taste


1. Wash and soak kidney beans overnight
2. Place kidney beans in pot with 4 cups of water, bring to boil and then simmer for about 40 minutes (or 20 minutes if you are using a pressure cooker) or until cooked
3. Set kidney beans aside
4. Use a skillet or pot and heat oil on medium-high heat
5. Add onions and cook until transparent, add ginger and garlic and fry for a minute or so
6. Add spinach and saute
7. When the spinach starts to wilt, add all the spices, green chilis, salt and lemon juice(add a little water if needed)
8. Next, mix in the kidney beans and simmer for about 10 minutes, adding water if needed
9. Adjust spices to taste

Adapted from ABCD of Cooking