Asparagus, Strawberry and Quinoa Salad with White Balsamic Dressing

Asparagus are lightly sauteed with shallots and sea salt and deglazed with white balsamic vinegar until tender but still crisp, then tossed with herbamare seasoned black & white quinoa and topped with lemon juice, more white balsamic vinegar, a drizzle of extra virgin olive oil to keep things nice and fluffy, some chopped fresh mint and parsley, chopped walnuts and fresh strawberries. Spring perfection in a bowl with a good dose of protein, fiber and healthy fats and an array of vitamins and minerals to keep you balanced.

RecipesNissrine BoufawazApril 23, 2020vegan, gluten free, main coursesComment

4 Ingredient Walnut Cream Sauce for Pasta

This is the easiest cream sauce you’ll ever make. All you need are 4 common pantry ingredients, 3 minutes, and a blender and you’ve got a delicious, creamy, sauce for your favourite pasta. So, grab the walnuts, no sugar added plant milk like oat or almond, garlic, and fine sea salt. That’s it, that’s all.

RecipesNissrine BoufawazMarch 24, 2020vegan, gluten free, main coursesComment

Savoury Greens Galette

A good savoury galette should be a part of everyone’s meal repertoire. While they’re certainly not as “easy” to throw together as a one pot soup or a quick pasta, they’re simple enough and make for an impressive center of the table meal that looks way more complex to make than it really is. You really don’t even need a recipe once you’ve learned to make a savoury galette. The process is quite simple, once you’ve got a pie crust and your favourite vegetables cooked.

RecipesNissrine BoufawazMarch 19, 2020vegetarian, main coursesComment

Baked Pasta with Artichokes, Leeks and Saffron Bechamel

This baked pasta with artichokes, leeks and saffron bechamel is a great way to celebrate and showcase fresh artichokes when they’re in season. While there’s some effort involved in preparing the fresh artichokes, it’s well worth it. The saffron bechamel is vegan, oil, gluten and grain free and comes together in just a few minutes.

RecipesNissrine BoufawazMarch 17, 2020vegan, gluten free, main courses, kid friendlyComment

Sheet Pan BBQ Tofu, Vegetable and Quinoa Bowls

These Sheet Pan BBQ Tofu, Vegetable and Quinoa Bowls with homemade smokey BBQ sauce, come together in minutes, and while it takes some hands off oven time before you can get it on the table, the active prep time is fast and simple with minimal steps and ingredients involved. It’s the perfect easy, no fussy, healthy weeknight meal that the whole family will enjoy.

RecipesNissrine BoufawazMarch 16, 2020vegan, gluten free, main coursesComment

Savoury Cannellini Bean & Carrot Tart with Buckwheat Walnut Crust

This savoury tart is made with a cispy cracker thin buckwheat walnut crust, filled with creamy cannellini beans and topped shaved thyme carrots. It’s delicate and delicious, kid, picky eater and bean hater friendly, completely plant based and gluten free. It’s a perfect addition to a pot luck, dinner party or weeknight dinner with minimal prep that can be done in advance.

RecipesNissrine BoufawazMarch 9, 2020vegan, gluten free, main courses, kid friendlyComment

Spiced & Crumbled Tempeh

This spiced and crumbled tempeh can be prepared in advance, refrigerated and used all week long to complete a meal. Use it to top your salads, fill your tacos and wraps or enjoy warmed up in a pan with leftover roasted veggies. It’s flavourful, versatile, and an excellent source of plant based protein, a good source of plant based iron and calcium, and a rich source of gut healthy prebiotic fiber.

RecipesNissrine BoufawazFebruary 24, 2020vegan, gluten free, main coursesComment

Red Lentil Ragù

This plant based vegan friendly ragù comes together effortlessly. It requires minimal chopping and a few basic pantry ingredients, and it’s mostly hands off because it simmers on the stove top while you do other things. It’s packed with nourishing red lentils that are loaded with plant based protein, iron and fiber and can be served with your favourite pasta noodles, zoodles, roasted vegetables, grain bowls or even as a topper for baked loaded sweet potatoes.

RecipesNissrine BoufawazFebruary 17, 2020vegan, gluten free, main courses, kid friendlyComment

Dairy-Free Vegetarian Quiche with Leeks, Artichokes & Spinach + Flaky Olive Oil Spelt Flour Crust

This dairy free vegetarian quiche is loaded with vegetables and comes packaged in a flaky olive oil spelt crust. Even if you’ve never made a quiche before, this recipe is a guaranteed success. It’s easy, nutritious and delicious. You can make it for a weeknight dinner, or prepare it in advance. The beauty of quiche is that it does keep well and taste amazing the next few days, straight out of the refrigerator (yes cold) or warmed up slightly in the oven. You can grab a slice for a quick breakfast, pack it for lunch or make it ahead for any dinner, lunch, brunch or party.

RecipesNissrine BoufawazFebruary 3, 2020dairy free, vegetarian, main courses, kid friendlyComment

Agretti, the wildly delicious & nutritious weed and how to prepare it

Agretti or Monk’s Beard, is a wildly delicious and nutritious weed that grows in Italian marshlands and the mediterranean basin. Once used to make soap and glass, it’s now cultivated for culinary purposes. It’s tangy and a bit sour when eaten raw and has a delicate flavour reminscent of spinach when cooked. It’s highly nutritious, rivaling many of the dark leafy greens and makes a great addition to your spring time meal repertoire.

RecipesNissrine BoufawazApril 10, 2019gluten free, vegan, side dishes, main courses Comments

Baked Artichokes with Brown Rice & Spinach

This seasonal dish makes a great center of the table main course. Artichokes are stuffed with a mixture of almonds, bread crumbs pine nuts and herbs and seasoned with salt, pepper and my vegan walnut parm, layered over a bed of brown, red, and wild rice with spinach and baked to perfection.

RecipesNissrine BoufawazDecember 14, 2018gluten free, vegan, main courses Comments

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