3 tbsp extra virgin olive oil
1 pound Brussels sprouts (I use frozen, it’s easier!)
1/2 cup vegetable stock or white wine
salt and freshly ground pepper

1. Combine the oil, Brussels sprouts and stock in a deep skillet or pot with tight fitting lid, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers. Cook until sprouts are just tender, 10 to 15 minutes with frozen sprouts (5 to 10 minutes for fresh), checking once or twice and adding liquid as needed.
2. Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Resist the urge to stir them frequently! Just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over. It’s okay if some are more well done than others. Taste and adjust the seasoning, then serve hot or a room temperature. 

3 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 tbsp hot curry paste
2 14 oz cans of Italian roma tomatoes
1 cup red lentils
3 cups water
1 cinnamon stick

1. In a large pot, heat oil on medium heat, add onion, garlic and curry paste and cook until onions are translucent, about 5 minutes.
2. Add tomatoes, lentils, water and cinnamon stick; cover, and bring to a boil. Reduce heat and simmer until lentils are soft, about 30-45 minutes.
3. Serve as a side dish, or over rice.

Make this whenever you have an overabundance of herbs in the garden you can’t use all at once. It’s a great way to preserve the fresh flavour of herbs. Add a spoonful to liven up sauces, drizzle it over cooked veggies, spread it in sandwiches… use your imagination! You can keep this in the fridge for quite a few days, or freeze it in small batches.

2 cups herb leaves (parsley, cilantro, dill, basil, or mint will work well)
salt
1/2 clove garlic, crushed
3 tbsp to 1/2 cup extra virgin olive oil, to taste (try using peanut oil for cilantro, or grapeseed oil for dill or mint)
1 tbsp sherry vinegar OR freshly squeezed lemon juice (try using freshly squeezed lime juice for cilantro)

1. Combine the ingredients and process well using a food processor or immersion hand blender. Taste and adjust the seasonings to your liking.

The “Meat”

1 cup TVP chunks
1 tbsp ketchup
1 cup boiling water
soak for 10 minutes
cover tightly

The Marinade

¼ cup olive oil
1 tbsp wine vinegar
1 tsp each salt, basil, oregano
¼ tsp white or black pepper

• mix marinate with cooked drained TVP

The Toppings

1 large tomato diced
1 cucumber thinly sliced
½ cup red onion chopped
¼ cup greek kalamata olives sliced
2 tbsp fresh mint leaves
3 cups of lettuce shredded

The Carbs

6 pita breads cut in half

We make cabbage casserole a lot, and I’m always trying to perfect it. Tonight’s version turned out better than ever. I gave this version it a French name because I used a cheap dry red wine called French Cross (it comes in a box!).

olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 340g pkg Yves Cuisine Veggie Ground Round
¼ cup dry red wine
28oz can tomatoes
½ cup water
½ cup uncooked white rice (such a basmati or jasmine)
½ head cabbage, chopped

1. Heat olive oil in a pot over medium-low heat. Add onions and cook until translucent.
2. Add garlic, salt, pepper, paprika, and oregano. Cook for 2 minutes, stirring.
3. Add veggie ground round and mix well. Cook for 3-5 minutes.
4. Add red wine, tomatoes, water and rice. Stir and let simmer for 5-10 minutes.
5. Add chopped cabbage to a greased baking dish. Pour hot tomato/”meat” sauce on top. DO NOT STIR. Cover with a sheet of aluminium foil and bake for 90 minutes at 325°F.
6. After 90 minutes, remove foil and bake for another 10 minutes uncovered. Serve with bread and butter.