Welp, it’s been about a month since I’ve arrived in Portland and am loving every minute! Friends came in town today from Chicago and we decided to get some hand pulled noodles! Got the veg stir fried noodle with lemongrass tofu and OMG AMAZING!!!!
"Cooking - you have to be good at it. Or get out of the kitchen!" - Fatima, Great West Chrysler chef
She's one of many reasons we have repeat customers! When you get hungry from looking at all the yummy trucks, why not stop by our in-house cafeteria? #AllDayBreakfast#delicious#FromScratch#GreatWestChrysler#YEG
First day of summer means eating local pizza out on the patio. The neon sign is my siren song. Swipe to see what we got then stop by @bella_napoli_pizza in Milford to grab your own mini pizza on us (them 😂) before 7/4/18!
lentil lettuce wraps | lentil-sunflower taco filling, sautéed bell peppers + jalapeño peppers + onion, red cabbage, almond lime crema
my favorite kind of meal— fresh, nutrient-dense, and high-protein. i adapted the lentil “meat” from @ohsheglows into a nut-free version: it’s smoky, chewy, and a perfect taco base. served here in butter lettuce leaves, with sautéed fajita-style peppers/onions and a creamy tangy sauce. recipe is below; have a great thursday!
LENTIL-SUNFLOWER TACO FILLING
- 1 cup green or brown lentils (1 3/4 cup cooked)
- 1 cup sunflower seeds, toasted
- 1.5 tsp ground cumin
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 3 tbsp water
cook lentils if using dry: add to a medium pot and pour in enough water to cover two inches, then bring to a boil over medium heat and simmer on low heat for 20-25 minutes until tender. drain. toast sunflower seeds in a saucepan or on a baking sheet in the oven (300F) until fragrant and browned, then set aside to cool. add all ingredients to a food processor and pulse until mixture is combined (do not over-process, you still want some texture). assemble tacos and enjoy.
- 1 cup blanched sliced almonds (sub soaked cashews)
- 1/2 cup + 2 tbsp water
1 tbsp nutritional yeast
- 1 tbsp lime juice
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
blend all ingredients in a high-speed blunder for 2-3 minutes until creamy. (if you only have whole raw almonds, you can blanch them yourself: bring a pot of water to boiling, then add in the raw almonds and boil for 60 seconds. drain in a strainer under cold water, then pinch almonds to remove skins.)
Who else craves puddings in winter? 🙋♀️🙋♀️🙋♀️ well I went and created a lighter version of bread and butter pudding so you can indulge with a little less sugar and saturated fat and a whole lot more antioxidants! Instead of buttering the bread I drizzled it in @redislandevoo as it’s mild fruity flavour paired beautifully with the blueberries 😋 Read the recipe to find out about the other little tricks and changes I made to make this a #brunch dish rather than a super indulgent dessert 💕