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After I made this Panko Crusted Tofu last fall, I couldn’t get the idea out of my mind to try this method with tempeh. I love tempeh and enjoy it a lot, especially since the texture is very different from tofu; it’s just got a more satisfying texture in a lot of ways, but also a much more pronounced flavor than tofu. I always find I feel a little more satisfied when I eat tempeh, and there is also something about it that is slightly easier for me to digest. When done right, it can be downright magical, and I’m quite sure this recipe will go to the top of your ‘tempeh favourites’ list right away. Don’t have a ‘tempeh favourites’ list yet? You just might want to start one now.

I LOVED this with local Vancouver tempeh maker Tempea’s soy tempeh, but they also make a wonderful chickpea lentil version (with Flourist chickpeas and lentils too!) that is also incredibly yummy. Tempeh used to be available only in the freezer section way back in the day, but these days brands have figured out how to offer the tempeh in a basically ready to eat from in the dairy case. I recommend finding one of those brands, or if you are lucky enough to be Vancouver based, definitely seek out Tempea. Their tempeh is so delectable cooked this way.

Huge thanks to Food 52 for sharing my photo on their Instagram last week, and to all who sent messages wondering when I would get to post the recipe! Here it is, I hope you like it; thanks for waiting! x

A few other things you might be interested in:
I did a Pecha Kucha talk a few weeks ago, you can watch it here.
We are close to opening Flourist IRL! Head here to watch a fun video of us receiving our oven and mill a few months back.
I’m obsessed with my newest home investment, these sheets and duvet cover; the company is owned by three kick-ass female entrepreneurs I am proud to call my pals.
This is my drink of choice this summer {again with the kick-ass female entrepreneur friends}.
I’ve started re-listening to parts of this podcast series. I recommend listening to this first before listening to this one. It’s so important we do better, and it starts with not being afraid to hear and know the truth about the world we live in.

Enjoy!



Panko Crusted Tempeh

350-400 grams Tempeh, cut into 1/2 inch thick triangles (or squares, per your preference)
1/4 cup water
1/4 cup corn starch
1/4 cup mirin
1/4 cup soy
2 tbsp chili paste (I use Sambal Oelek)
1 cup panko breadcrumbs
1 tsp salt
1/4 cup vegetable oil (for frying)

Cut the tempeh and prepare the marinade. Mix together water and the cornstarch in a small bowl until the corn starch has dissolved, and set aside. Next, combine the mirin, soy sauce, and chili paste in another small bowl and mix well. In a third plate or bowl with a rim, combine the Panko bread crumbs and salt and set aside.

When ready to cook, combine the corn starch and water mixture with the mirin mixture and stir well. Piece by piece, drop each tempeh triangle in the marinade and flip it around until all sides are well coated. Next, lightly roll each tempeh triangle in the Panko and salt mixture, being gentle not to be too rough and break the tempeh. Be sure to coat well so all sides are covered with bread crumbs. Lay flat on a plate and repeat until they are all done. Save any panko and salt mixture leftover for the next time you make this.

Heat a large frypan with oil to fry, using 1 tbsp at a time to fry in batches. Cook each triangle until crispy and starting to darken, just a few minutes on each side. Cook until all the triangles are finished. Enjoy with this creamy pasta dish for a satisfying leal that will please any vegetarian skeptic.

Note: This recipe can easily be halved, as it was created to feed a few. Leftover triangles can be stored in the fridge for easy snacking and will last a few days (these are really yummy reheated and enjoyed with ketchup).

Recipe posted on inpursuitofmore.com, please do not use images without permission. 



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These days the search for easy, healthy, vegetarian recipes seems more prudent than ever. More people want to ensure they have meals at hand that will feed themselves and their families with inexpensive, plant-based nutrition that all members of the crew at home will love. Let’s face it, it’s the right thing to do too, given the situation we are in where the need to address climate change is concerned.

This recipe is a re-worked version of my super popular Everyday Baked Tofu Recipe from last year, and I have to say I might just like it more (though they each have their rightful place in any meal rotation). I think part of it is the shape, as these triangles are the perfect hearty size, but I also LOVE the way they cook up perfectly in the oven. I think baking tofu is just one really good reason to keep a bottle of good old fashioned ketchup in the fridge too! Basic really is best in this scenario. No need to prep here; if you’ve got a few basic ingredients, a block of tofu and a working oven, you’re as good as gold. No need to press the tofu between bricks or under the weight of a bag of beans either; just make sure you buy a firm or extra firm tofu. I’m including the almond butter sauce I made here too; in case you want to create this yummy bowl in all of its full delicious glory. Also, a basic workaround for those who don’t keep parchment paper in the house, just lightly oil the baking tray first and place the triangles right on there; the results will still be great.



Baked Tofu Triangles:

1 400g block of firm tofu
1/4 cup ketchup
2 tbsp soy sauce or Bragg’s
1 tbsp sriracha
1 tbsp olive oil

Start by heating the oven to 400 degrees. Lay a piece of parchment paper on a flat baking tray and keep close to your work station. Give the tofu a quick rinse and cut lengthwise into 2-3 layers, depending on which thickness you want for the triangles (I have done it both ways and don’t have a preference – they are both great!). Cut the block in half, then cut each half into triangles on a diagonal. Depending on the thickness you’ve chosen this will yield either 12 or 8 triangles.

Piece by piece, drop each triangle in the ketchup marinade and flip it around until all sides are well coated. Lay flat on the parchment paper and repeat until they are all done. Bake on the bottom rack in the preheated oven for 20 minutes, then flip them over to cook the other side for 15 minutes, or until the pieces are starting to darken.

Enjoy with your choice of noodles, steamed green vegetables and a side of Almond Butter dipping sauce if desired.

Almond Butter Dipping Sauce:

1/2 cup almond butter
2 tbsp rice wine vinegar
1 tbsp lemon juice
2 tbsp maple syrup
2 tbsp soy sauce
1/4-1/2 cup water, depending on desired thickness
salt to taste if desired

Blend all ingredients together in a blender until smooth, adjusting water as desired. Store in the fridge for up to one week.

Recipes published on inpursuitofmore.com. Please do not re-publish without permission.



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Make this super quick hummus when you are short on time, or just want a break from your regular chickpea hummus (though who are we kidding, when would THAT ever happen?!). This recipe is so easy and quick, especially when you’ve got all of the ingredients easily on hand.

You can experiment with marinated or simple canned artichokes here, I used marinated since that was what I had in the pantry. The ice bath to cool the hummus is optional, or you could let the lentils cool before blending too. Enjoy!



Creamy Red Lentil Artichoke Hummus

~ adapted from Local Haven
1.5 cups Split Red Lentils, rinsed well (I used Flourist Split Red Lentils)
2.5 cups water
5 tbsp lemon juice
1/3 cup tahini
2 tbsp olive oil
1.5 tsp salt
1 400ml jar marinated artichoke hearts
parsley for garnish
Toasted sunflower seeds (optional)

Combine lentils + water in a small pot with a tight-fitting lid, bring to a boil and cook for 20 minutes fully covered. Combine all of the ingredients in a blender, reserving a few artichokes for garnish if you like. Once fully blended to a creamy consistency, transfer to a bowl and place in an ice bath to cool. Garnish with chopped fresh parsley, optional toasted seeds, and 2-3 chopped artichoke hearts. Oh, and always olive oil! This recipe makes a fair amount and will keep in the fridge for up to a week.

Recipe published on inpursuitofmore.com



The post Creamy Red Lentil Artichoke Hummus appeared first on in pursuit of more.

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Hi friends! It’s been a little while, and since I announced my latest project and the re-brand of my company a few weeks back, things have definitely been intense around here. It’s crazy to believe it’s all actually happening, and I’m so so excited to head into this new phase of being a small business owner! I’m super grateful for everyone involved in the project with me and I hope – if you have the opportunity – that you will visit us when we open our new mill and bakery in Vancouver this summer!

This recipe is really yummy, and comes together super fast. Hot brothy noodles in coconut milk is a meal I need to eat more often. Now that it’s here on the site, I’m thinking that will now happen as it should. Enjoy! This recipe serves one and can easily be multiplied.


15 Minute Saucy Coconut Noodles

50 grams Soba noodles
1 can coconut milk
1/2 cup raw firm tofu, cubed
3/4 cup broccoli, cut into small florets
1/2 small white onion, chopped small
1 tsp sesame oil for cooking the onion
2 tsp curry powder
2 tsp sugar
1/2 tsp salt
Sesame seeds oil to finish
Handful of fresh cilantro leaves, torn

Cook the noodles separately according to package directions. While the noodles cook, heat 1 tsp sesame oil in a medium pot and cook for 4-5 minutes. Add curry powder and cook until fragrant, about 1-2 minutes. Stir in the coconut milk, and simmer the sauce for 5 minutes. When the noodles are ready, drain.

Lastly, add the broccoli and tofu and cook until the broccoli is tender and bright green, about 3-4 minutes. Serve hot with sesame oil and cilantro.

The post 15 Minute Saucy Coconut Noodles appeared first on in pursuit of more.

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Make this recipe when you can’t decide what to make for dinner; it will please both the pasta lovers in the house as well as those craving greens and what might be described as ‘healthier fare’. I don’t know why I’ve never thought to combine pasta with stir-fry before, but a few recent Instagram posts by fellow food blogger Sarah from Well and Full (who also shared a pasta stir-fry recipe!) helped the dots to connect in a way that struck me dumb. I could not get the idea out of my head for a few days – I knew I had to make it. This meal truly is the best of two very delicious food worlds!



The sauce is an easier, pared down version of this popular Stir-Fry Sauce I posted a few years back. I stumbled upon this simple concoction when searching for a sauce to cook Gai-Lan in. I love its basic nature and despite the minimal ingredient list, it has all I want in a sauce like this. For this version, I used a hearty whole grain pasta, but you could use virtually any pasta shape here with good results. The recipe below will feed two very hungry people, or realistically 3-4 for a smaller portion. The leftovers will keep easily for a few days and will re-heat well too. Enjoy!



30 Minute Broccoli Tofu Pasta Stir-Fry

300 grams of dry pasta of choice
2-3 tbsp sesame oil for cooking, divided
1 tbsp soy sauce
400 grams firm Tofu, cubed
5 cups chopped broccoli crowns
2-3 sliced scallions for garnish

Stir-fry Sauce:
3 tbsp Mirin
3 tbsp soy sauce
1 tbsp sesame oil
pinch chili flakes
1 tsp cornstarch
2 tbsp water

First, pre-cook the dry pasta according to package directions. Once it’s cooked, drain and set aside in the colander while you cook the rest of the ingredients. Combine the ingredients for the sauce by combining the Mirin, soy sauce, sesame oil, and chili flakes. Stir the cornstarch into the water with a fork in a separate small bowl and add to the sauce.

Begin by cooking the tofu. Heat a wok and add a tbsp of sesame oil. When the oil is hot, add the tofu and the soy sauce. Cook, on high heat, stirring here and there for 5 minutes, until all sides are evenly browned. Once the tofu is ready, set aside in a small bowl. With a paper towel, quickly wipe the wok of any tofu debris and return the wok to high heat. Add another splash of sesame oil and the prepared broccoli. Sprinkle the broccoli lightly with fine salt and cook, stirring frequently until the broccoli is starting to turn a deep green and char here and there from the high heat cooking (about 3-5 minutes). Feel free to add more sesame oil to the wok while the broccoli cooks if you feel it needs it. Once the broccoli looks properly cooked, stir in the cooked pasta and tofu and mix well. Keeping the heat high, give the sauce mixture a quick stir and add to the mixture in the wok. Stir from the bottom to ensure the sauce is well incorporated and cook a further 3-4 minutes (stirring pretty much the whole time) until the mixture is piping hot, and the sauce has thickened and is coating the mixture. Serve with extra soy sauce, slived green onions, and a hot sauce of your choice.



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This summer I had the pleasure of visiting the farm in Saskatchewan where we at GRAIN {the company I co-founded with my best friend Janna Bishop} source our incredible French Lentils. Since we started the company 4 years ago, French Lentils have been such a popular item due to the amazing texture of the ones we are able to source directly from the farm. Will Robbins is a second generation organic farmer who runs the Maida Vale Organic Farm his parents have farmed for over 30 years. Will is a complete and perfect example of why we started doing this work. As Canadian farmers get older, it’s imperative for the future of our food security that younger farmers take up the heroic work of stewarding the land and growing our food. In the case of Canadian prairie farmers, this also happens to be the world’s food ~ as Canada is one of the world’s largest exporters of grain and bean crops. They are definitely revered as growing the world’s finest grain and bean crops. I can’t tell you how proud I am to be able to make this product available to consumers.

Since I pretty much live on lentils, I thought I’d share once and for all the easiest way I’ve ever found to enjoy French Lentils for salads. I find they are best eaten lightly steamed, and the beauty of the ones we source from the Robbins farm is that they are fresh, meaning they cook very quickly after a little soaking. The end result is a perfectly tender and exquisitely textured little legume that is much easier on the tummy than beans or lentils that have sat drying out in storehouses for too many years. Honestly, I’ve made these Lemon Lentils so many times in the past few months, I figured it was time to share a real recipe, which to me is hardly a recipe, but the results of this lemon infusion are just so easy and SO GOOD! Enjoy as is or added to salads or even to top a baked potato with.



How to Soak & Steam Lentils

1) Soak: For this recipe, soak 1 cup of dry GRAIN French Lentils in plenty of cold water to cover for 4-24 hours. You can leave the lentils on the countertop, at room temperature. The idea is to soak them in the morning to cook at night or soak at night for cooking in the morning; however you choose to do it, make sure it works for you. The soaking time window is totally flexible, just try to keep the soak time to a minimum of 6 hours and no longer than 24 hours.

2) Steam: When ready to cook, drain the lentils in a colander and rinse with cold water. Prepare a basic vegetable steaming basket in a saucepan and add water to just reach the bottom of the steamer basket. Add the soaked and rinsed lentils to the basket and cover with a tight-fitting lid. Bring the water to a boil and keep the heat on medium-high ~ steam the lentils for 12-15 minutes, checking until the lentils are just tender to the touch (you should be able to just squish a cooked lentil between your fingers). Be careful not to overcook! This is key. Overcooked French Lentils will easily be a bit mushy so it’s key to keep an eye on the timer here.

3) Dress: When cooked, remove the steamer basket carefully from the pot {I use a tea towel in both hands and grab each side and pull it from the pot}. Quickly remove the steamer with the hot lentils and place the lentils in a mixing bowl. From here you can allow cooling for use as you wish, or you can dress with olive oil, salt, and your choice of vinegar {red wine is very nice}. The hot lentils will absorb the oil and the vinegar while they cool creating a very tasty addition to anything you want to use them for.

Lemon Lentils

1 cup dry French Lentils, soaked and steamed
3-4 tbsp olive oil
1/3-1/2 cup freshly squeezed lemon juice
1/2 tsp salt, or to taste
2 green onions, sliced (greens only)
1-2 tsp grated fresh lemon zest
freshly ground black pepper as desired

To make the Lemon Lentils, prepare 1/2 cup of fresh lemon juice while the lentils steam. I have also made this recipe with bottled lemon juice and it is delicious. Immediately after removing the hot steamed lentils from the pot, add 3-4 tbsp olive oil, and the full half cup of lemon juice. This will look like a lot but trust me the lentils soak it all up! Add the 1/2 tsp of salt and stir the entire mixture well. Allow to cool on the countertop for one hour at room temperature {do not cover}; this will allow the lentils to cool and absorb the liquid from the lemon juice and olive oil. At this point, you can refrigerate overnight, or until you plan to eat them. Before serving, chop up 2 scallions {greens only} and add to the bowl with the lemon zest. Season to taste with freshly ground black pepper if desired.

If you find the lemon too much, you can adjust accordingly to 1/4 cup or 1/3 cup. I love the bright flavour here and fresh lemon juice is so good for your immune system at this time of year!

This recipe was originally published on inpursuitofmore.com, all photos are on my own. Kindly do not publish this recipe or share photos without permission. 



The post How to Steam French Lentils + Lemon Lentils Recipe appeared first on in pursuit of more.

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This meal is one of my go-to’s when eggs are on my dietary radar. If you follow me on Instagram, you might notice I share loads of meals that are rich in fresh vegetables, whole grains and beans and the occasional addition of dairy products. I don’t eat eggs often, as I find my body rarely craves them. I tend not to eat things I don’t want to eat, and so I sometimes go months without eating eggs at all, until I get a craving that needs a delicious answer. This recipe never disappoints and is (like most of my recipes) quite adaptable.

Feel free to add in extra greens like a handful of kale or add in extras from a fridge clean-out; frittatas are a little like soup in that they are very useful for using up bits and bobs from the fridge – a half onion here, a few green onions there, any extra small pieces of hard cheeses that just need a home. Use butter, ghee or oil to cook the onions and experiment once you try this basic method! I love adding slices of tomato and onion slices to the top.



Broccoli Feta Frittata

1-2 tbsp oil or ghee
1 large red or white onion, or 2 medium red or white onions
2 broccoli crowns (about 4 cups, somewhat finely chopped)
8 eggs
1.5-2 cups crumbled feta
1 cup milk
1/2 cup grated hard cheese of choice for the top (optional)
1 cup halved cherry tomatoes for the top
Red onion slices for the top
Parsley or cilantro leaves for the garnish

Heat the oven to 375 degrees. Heat a large sauté pan or braiser pan (I really like my Lodge Cast Iron frying pan to make frittatas, you want a stove top pan that can also go directly into the oven after cooking on the stove). Add the oil and heat on medium. Add the chopped onion and salt and cook, stirring, for 5-6 minutes until just fragrant and starting to soften. Add the chopped broccoli and cook for 4-5 minutes until bright green.

While the broccoli is cooking, crack the eggs into a large bowl and whisk until the yolks are all cracked and well-blended. Add the milk and whisk briefly until combined. Crumble the feta and add to the bowl.

Once the broccoli is ready, keep the heat on medium-high and add the egg mixture to the pan, stirring just before to re-incorporate the mixture. Working quickly, distribute the cheese and broccoli amongst the egg mixture and try to make it even in the pan. The sides of the egg mixture around the edges of the pan will start to firm up, which is good. After re-distributing for a few seconds, add the red onion rings, tomatoes, and optional extra cheese to the top of the mixture. Turn the heat to medium and cook the frittata uncovered on the stove top for 8-10 minutes, until the mixture starts to firm up into the middle. Leave it completely uninterrupted while it cooks.

Add the partially cooked frittata to the oven and cook a further 35-45 minutes, or until the edges are browning. Remove from the oven and allow to cool for 10-15 minutes before devouring. Sprinkle with fresh herbs just before serving.

Enjoy for dinner, lunch or brunch with a side salad, or as an easy to pack and eat lunch on the go. I often make this and enjoy it through the week for lunch. It’s filling and eats really well cold!



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I first tried this recipe this summer after drooling over the pictures in the Whitewater Cooks cookbook for years. The response from the Instagram community was swift and firm, Panko Crusted Tofu looked delicious! And good thing the pictures don’t lie, this crusty fried tofu is full of comforting vegetarian protein vibes, which is really the role tofu plays in any vegetarian kitchen in my humble opinion. I might suggest doing the marinade in the morning and allowing the tofu to soak up the flavours throughout the day, after which all you have to do is coat the tofu in its delicious breadcrumb coating and you are off to the races to fry them up.

Great sauces to enjoy it with could be as simple as ketchup (growing up this was how we always ate tofu), or your fave hot sauce, or even a peanut sauce if you wanted to serve this tofu with noodles. The options are all there, all you need is this easy base to start with.

Enjoy!



Panko Crusted Tofu

~ from Whitewater Cooks
1 package firm tofu, cut into 1-inch cubes
2 tbsp soy sauce
2 tsp sesame oil
1 tbsp rice vinegar
1 tbsp sweet chili sauce
2 tbsp cornstarch
2 tbsp water
1 cup panko breadcrumbs
1/4 cup vegetable oil (for frying)

Place the tofu in a glass baking dish. Mix together soy sauce, sesame oil, rice vinegar, sweet chili sauce and pour over tofu.
Cover with plastic film and marinate for an hour or longer in the fridge, turning the tofu over a few times. Mix the cornstarch and water together in a small bowl. Place the panko crumbs on a plate. Remove the tofu from the marinade and dip each piece into the cornstarch mixture and then the panko, pressing firmly so the crumbs stick well.

Heat a saute pan to medium and add oil. Place the tofu pieces in the hot oil and saute for about 2 minutes on each side or until golden brown. Serve with raw or cooked veggies and side of your favourite cooked grain.

Recipe posted on inpursuitofmore.com, please do not use images without permission



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