Roasted Garlic Baba Ganoush!

Roasted Garlic Baba Ganoush!
Silky smooth and delicious recipe featuring Ontario roasted garlic and eggplant, great alternative to hummus, vegan, healthy and oh so tasty!
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Ingredients
  1. 3 medium eggplants
  2. 1 whole garlic bulb
  3. drizzle of extra virgin olive Oil
  4. 2 tablespoons tahini paste
  5. ½ teaspoon cumin
  6. Juice of one lemon
  7. ¼ cup extra virgin olive oil
  8. salt and pepper to taste
Instructions
  1. Put the flesh in a food processor.
  2. Take the garlic out of the foil and squeeze it into the food processor along with the eggplant.
  3. Add tahini paste, cumin, lemon juice and process until smooth.
  4. Add enough oilive oil to thin out the mixture until creamy (or to your liking).
  5. Add salt and pepper to taste.
Whisked http://glutenfreebakerytoronto.com/

Roasted Potato and Asparagus Summer Salad

Roasted Potato and Asparagus Summer Salad
Serves 12
A delicious twist on a summer favourite! This healthy potato salad alternative will be the star of your next potluck!
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Salad
  1. 1 pound of fingerling potatoes (or a mix of small red and white potatoes)
  2. 2 medium sized sweet potatoes
  3. 1 lb fresh Ontario asparagus
  4. 1 cup sliced fresh Ontario radishes
  5. 1/2 cup chopped fresh cilantro
  6. 1/4 cup chopped fresh chives
  7. 1/4 cup olive oil
  8. salt and pepper to taste
Dressing
  1. 2 medium avocados
  2. 1 large lemon
  3. 1 garlic clove
  4. 3 tbsp Extra Virgin Olive Oil
  5. Salt and Pepper to taste
Instructions
  1. Pre-Heat the BBQ or Oven to medium high heat
  2. Wash and scrub all potatoes but keep the peel on
  3. Wash asparagus and place in separate bowl, toss with 1 tbsp of the olive oil and a pinch of salt and pepper to coat
  4. Use the remaining olive oil to coat the potatoes then add a few pinches of salt and pepper to season
  5. If you have a grilling pan for the BBQ place the potatoes and asparagus in it to cook over medium heat. If you don't have a BBQ grilling pan, just place directly on the grill. (just make sure to wach the veggies so they don't char too much)
  6. Let the asparagus and potatoes cook turning and stirring every so often
  7. Remove the asparagus from the grill after approximately 5 minutes (or until soft)
  8. Let the potatoes cook for a little while longer (approximately 5-10 more minutes until the potatoes are soft when poked with a fork)
  9. Chop the radishes and herbs and add to the potatoes in a large serving bowl
  10. Zest the lemon over the salad to add flavour, then juice the lemon and set aside for the dressing
  11. Place all the dressing ingredients in a small food processor and pulse until nice and smooth, it should be nice and creamy before adding to the potatoes
  12. Add to the potatoes, asparagus and radishes and toss until evenly coated
  13. Garnish with a some lemon wedges and fresh herbs!
  14. Serve either warm or chilled
Whisked http://glutenfreebakerytoronto.com/

Best Homemade Hummus

Best Homemade Hummus
Creamy, fresh, healthy and versatile! Hummus is a great replacement for mayonnaise based dips or spreads and it is cheap!
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Ingredients
  1. 4 cloves garlic
  2. 2 cups cooked chickpeas or one 19 oz. can drained and rinsed well
  3. 1 tablespoon tahini paste
  4. 1 teaspoon lemon zest (half a lemon)
  5. 2 tablespoons lemon juice or ½ a fresh squeezed lemon
  6. 1 dash of hot sauce (Tabasco)
  7. ¼ cup extra virgin olive oil
  8. Salt and pepper
Instructions
  1. In the bowl of a food processor add the garlic and chickpeas and process for one minute. Scrap down the bowl with a spatula. Add the tahini, lemon juice and olive oil. Process until smooth. Add salt and pepper to taste. Hummus can be thinned out with water or more olive oil to the consistency you like.
  2. Serve with Whisked Multigrain Baguette and fresh veggies.
Variation
  1. Sundried Tomato– Add ¼ cup chopped sundried tomatoes with the garlic and chickpeas.
  2. Roasted Red Pepper – Add a ½ cup chopped roasted red peppers to the garlic and chickpeas.
  3. Fresh Herb – Add a ¼ cup chopped fresh parsley, ¼ cup chopped fresh oregano and ¼ cup chopped green onions with the salt and pepper.
Whisked http://glutenfreebakerytoronto.com/

Stuffed Acorn Squash

Stuffed Acorn Squash
Serves 2
Yummy fall squash recipe, roasted acorn squash stuffed with spinach, feta, walnuts, and cranberries.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 1 Acorn Squash
  2. 4 cups baby spinach (organic if possible)
  3. 4 tbsp crumbled feta cheese
  4. 1 tsp garlic, minced
  5. 3 tbsp red onion, minced
  6. 2 tbsp chopped walnuts
  7. 1 tbsp olive oil
  8. 1 tbsp fresh cranberries, chopped (dried will also work)
  9. 1/2 cup fresh basil (can sub. cilantro or parsley for different flavor)
  10. Pinch of Salt and Pepper
Instructions
  1. Pre-Heat Oven to 350 F
  2. Clean the squash off and split in two, remove the seeds and discard
  3. Brush with Olive oil, poke holes in squash flesh with a fork all over
  4. Put on Aluminum lined tray flesh side up and cook in oven for 15 minutes
  5. While the squash is roasting, throw remaining ingredients in a food processor and blend until thick paste is formed
  6. Remove squash from the oven and spoon spinach mixture into the squash where the seeds used to be (be careful handling the squash, it will be hot)
  7. Return the squash to the oven for 25 minutes or until a fork can pierce easily through the flesh
  8. Remove from the oven and serve immediately!
Whisked http://glutenfreebakerytoronto.com/