Recipe: Meatless Monday and Canada Day Insipired Recipes


This week I am back home in Calgary celebrating my Mom's 60th birthday as well as the birth of my second niece. I could not be happier to be home enjoying lots of family time (and of course studying for boards whenever there is some free time!) As I am sure most of you are aware of the massive flooding that took place in Calgary and the surrounding area last Friday. Many of my friends and their families have been displaced and lost many of their personal and valuable items. However, Calgary is a resilient city where thousands upon thousands of citizens have been volunteering and helping those in need. If you are interested in volunteering or donating you can do so by clicking here

With Canada Day and summer finally here I thought 3 simple and whole food (vegan in honor of Meat Free Monday) recipes would be a great start to the summer - Enjoy!


Watermelon and Mint Salad 
1/2-1 watermelon cut into approximately 1inch cubes
1 bunch mint chopped
1 small red onion chopped or thinnly sliced 
Squeeze one lime over the salad 
Dressing: drizzle balsamic glaze over salad or leave as is and season with salt and pepper 
 

Veggie Burgers  
1 can black beans (I use Eden brand as it is a BPA-free can and salt-free) 
1/4 cup quinoa 
3 tbsp onion chopped
1/2 jalepeno 
1 garlic minced 
Season to taste with: pepper, oregano, parsley, cumin and cayenne
1 egg substitute (1.5 tbsp chia + 4 tbsp water OR 1 tbsp ground flax + 3 tbsp water; let the seeds sit in the water while the quinoa is cooking)  

Directions: 
1. Rinse the quinoa and then cook it as per directions on quinoa packaging. While the quinoa is cooking make your egg substitute.
2. Rinse the beans and then mash them with a fork leaving some whole beans. 
3. Once the quinoa is cooked mix all ingredients together with your hands; mix well.
4. Form patties
5. Cook on the BBQ or cook in the oven on parchment paper at 350F for about 20 minutes
6. Top with your favorite dressings and veggies: Mine include grilled pineapple and of course guacamole!  
Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, about 10-15 minutes. - See more at: http://gooddinnermom.com/baked-black-bean-burgers-with-quinoa/#sthash.d12wHv5c.dpuf

Strawberries and Cream
1 can full fat coconut milk, chilled overnight (Thai Coconut, Native Forest or 365 Whole Foods brands have worked well for me) 
1/2 tsp organic vanilla extract 
Sweetener if desired (2tsp maple syrup
1 pint organic strawberries; sliced 

1. Put the coconut milk in the fridge overnight (or longer). 
2. Remove the chilled can and flip the can over and open.
3. Pour the liquid out into a separate bowl (use in smoothies at a later date)
4. Scoop out the hardened coconut cream, add 1 tsp vanilla extract, and whip with a hand mixer until creamy. 
5. Scoop onto strawberries and enjoy!
(The whip cream can be stored in the refrigerator up to a week) 


Happy Canada Day!

Kate

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