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Veggie Pakoras with Brussels Sprout Slaw

Posted on by Ruth

veggie pakora salad

This post was created in partnership with Spice it Up Foods, whose Veggie Pakoras are now available at select Costco stores in Eastern Canada. As always, all ideas and opinions expressed here are my own.

We’re approaching two months with two kids. The transition to becoming a family of four has gone as smoothly as I could have hoped (thank God for grandparents!). But even so, some days it’s…shall we say, challenging getting dinner on the table.

Spice it Up’s vegan and all-natural Veggie Pakoras are perfect for those days when I need a little help whipping up a quick and healthy meal. These crisp and well-spiced baked fritters make tasty snacks on their own, but here I’ve turned them into a light meal with a brussels sprout slaw and a spiced yogurt dressing/dip. The pakoras take about 15 minutes to bake, which conveniently is about as much time as you’ll need to make the salad and dressing!

veggie pakoras

brussels sprout slaw

pakoras and slaw

Veggie Pakoras with Brussels Sprout Slaw and Yogurt Dressing

Serves 4-6 as a light meal

Ingredients

For the brussels sprout slaw:

  • 1 lb brussels sprouts, finely shredded
  • 1/2 small red onion, finely sliced
  • 1/2 c almonds, toasted and roughly chopped
  • 1/2 c dried cranberries
  • Cilabtro, for garnish (optional)

For the yogurt dressing:

  • 1 1/2 c plain yogurt, preferably low or full fat
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice, freshly squeezed
  • 1 Tbsp honey
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/4 tsp ground tumeric
  • 1 small garlic clove, grated
  • 1 Tbsp finely grated fresh ginger
  • Large handful of cilantro, chopped
  • Salt and pepper, to taste

Method

  1. Preheat oven to 400F and line a baking sheet with foil. Place frozen pakoras on the baking sheet and bake for 12-15 minutes or until crisp, turning once midway through cooking.
  2. While the pakoras are baking, toast the cumin and coriander seeds in a small skillet over medium heat until fragrant. Cool slightly, then grind using a mortar and pestle or spice grinder.
  3. In a medium bowl, whisk together all the dressing ingredients from the yogurt through the ginger. Stir in the cilantro. Season to taste with salt and pepper. Set aside 1/2 a cup for dipping.
  4. In a large bowl, combine the slaw ingredients. Toss with the remaining dressing.
  5. To serve, top slaw with hot pakoras and cilantro and serve with reserved dressing on the side as a dipping sauce.

Summer Pesto Toasts with Strawberries and Bocconcini

Posted on by Ruth

summer pesto toasts

This post is created in partnership with Tre Stelle’s Great Canadian Cheese Summer Sweepstakes; as always all ideas and opinions expressed here are my own.

It’s officially farmer’s market season here in Toronto. Most Saturdays we head down to our local market and let the best looking produce dictate our weekend meals. And for the last few weeks, it’s been all about juicy strawberries and fresh herbs.

While dessert is usually the first thing that comes to mind when berries start cropping up, I also like adding berries to salads and savoury dishes for natural sweetness and pops of color. Since strawberries and basil pair so beautifully, I decided to take it one step further by adding strawberries to some pesto toasts. To complement the bright, sweet strawberries and sharp, herby pesto, I also added a handful of fresh Tre Stelle Bocconcini Pearls for some needed creaminess and texture. The result is a fresh summery toast that’s great on its own for breakfast or paired with a bowl of fresh tomato soup for lunch or a light dinner.

To celebrate the season, Tre Stelle is currently running their Great Canadian Cheese Summer Sweepstakes with over 150 prizes up for grabs — including 3 trips for two to the Tre Stelle cooking school in Niagara! To be eligible to win, purchase any specially marked tubs of Tre Stelle Feta or Bocconcini from your local grocery store and head over to the Tre Stelle website to enter now through August 31st. Good luck!

Note: You can make these toasts with store bought pesto, but I highly recommend hand-chopping your own. The texture and flavour is far superior to the pasty, flat-tasting types typically found in supermarkets. You can also use regular sized Bocconcini balls, sliced, to top the toasts — I just liked the festive look of the pearls!

Summer Pesto Toasts with Strawberries and Bocconcini

Serves 4 as an appetizer

Ingredients

  • Four 1/2” thick slices of crusty sourdough bread, toasted
  • 4 Tbsp pesto, homemade (recipe below) or store-bought
  • 4 large strawberries, hulled and sliced
  • 1 container Tre Stelle Bocconcini Pearls
  • Salt and pepper, to taste

Method

  • Spread each slice of toast with a tablespoon of pesto. Top with strawberry slices and a generous handful of bocconcini pearls. Season with salt and pepper if desired. Enjoy!

hand chopped pesto

Hand-chopped Pesto

Makes ~1 cup

Ingredients

  • 1 clove garlic
  • 1 large bunch fresh basil leaves
  • 1/2 c pine nuts, toasted
  • Kosher salt to taste
  • ~1/4 c olive oil
  • Juice of half a lemon

Method

  1. Smash the garlic clove and chop along with a handful of pine nuts. Add a handful of basil and continue chopping, scraping your knife off as needed.
  2. Continue this process of chopping and scraping, alternating between adding handfuls of basil and pine nuts, until you’ve used them up and the desired texture is achieved (I like it fairly fine, but with some bigger chunks in there for texture).
  3. Transfer to a bowl and add a generous pinch of salt and the juice of half a lemon. Stir to combine, then add a tablespoon of olive oil at a time until you reach your desired consistency. You don’t need a lot of oil, just enough to cover the mixture. Usually about ~1/4 cup does it for me.
  4. Taste and add more salt if necessary. Best enjoyed immediately, but you can refrigerate leftovers in an airtight container for a few days. Just stir before using.