Tasty burgers made with mushrooms, eggplant, chickpeas, barley and cashews that are just packed with flavour and have an amazin texture.Ingredients:1 pound mushrooms, quartered1 onion, sliced into 1/4 inch thick discs1 tablespoon oil1/2 teaspoon thyme, choppedsalt and pepper to taste1 small eggplant3/4 cup dry pearl barley1 (14-ounce) can chickpeas, drained and patted dry2 cloves garlic,…
Advertisement Directions Instructions Checklist Step 1 Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain. Advertisement Step 2 Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about…
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This image courtesy of Joseph DeLeo Dried tomatoes that haven’t been packed in oil are hard and leathery but very concentrated, with faintly smoky overtones. They’re usually a lot less expensive than the oil-packed imports. One way to use them is to make them into a thick purée and use it to season soups and…
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This image courtesy of Joseph DeLeo Editor’s Note: When it comes to classic meals, this recipe for Pork Chops With Caramelized Apples hits all the right notes! This easy pork chop recipe will be a delicious addition to your meal planning rotation and is sure to be a crowd-pleaser. The pork chops will look simply elegant when…
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Aromatic, rich and spicy – proof, if you ever needed it, that vegan food is anything but bland. This vegan noodle soup with crispy tofu is full of flavour. This meal provides 712 kcal, 18g protein, 81g carbohydrate (of which 4g sugars), 34g fat (of which 17g saturates), 1g fibre and 3g salt per portion.