NO-FUSS FOOD
No fuss is more fun! And your time in the kitchen should always be fun. Not to mention the easier food is to make, the sooner it is ready for you to eat.
All of these recipes can easily be doubled or halved, though I never choose to make less when I can have leftovers the next day. If you’re serving the rice or pasta dishes as the main event, they will make two generous portions.
STUFFED RED PEPPERS
MAKES 4–6 HALVES
Tasting as good as they look, these will be sure to impress. By the way, this filling tastes amazing on its own, too—just reduce the amount of salt you use a little.
Preheat the oven to 350°F (180°C). Begin to cook the quinoa by heating it in a small saucepan with the purified water over high heat. Bring it to a boil, and then reduce heat to low. Cover with a lid and allow to gently simmer for around 10–15 minutes until all of the water is evaporated. When ready, remove from heat, fluff it with a fork and set aside.
While the quinoa is cooking, coat the red peppers in olive oil. Place them on a baking sheet and bake them for 20–25 minutes, depending on how well-done you like them.
While the peppers are cooking, add 1 tablespoon (15 mL) of olive oil and the onion to a frying pan over medium-low heat. Cook for around 5 minutes until the onions are translucent, stirring often. Add the zucchini, mix and cook for an additional 5 minutes. Add the green pepper and cook for another 3 minutes before removing the pan from the heat.
Add the quinoa to the frying pan along with the cherry tomatoes, fresh herbs, 1 tablespoon (15 mL) olive oil, lemon juice and sea salt. Mix thoroughly.
When the red peppers are removed from the oven, generously fill them with the quinoa mixture so that it is almost overflowing. If there’s any leftover quinoa, enjoy it on its own. Put the red peppers back in the oven for 10 minutes to cook once more. Serve hot.
ROOKIE
JENICA
FAJITAS TOSTADAS
MAKES 6–10 TOSTADAS
Anything that you can put guacamole and salsa on counts as a winner to me. This recipe is virtually foolproof and can be served in gluten-free soft tortillas or on tostadas. It makes between 6 and 10, depending on how big they are and how full you make them, but definitely be prepared to eat more than one (or two for that matter).
Cut all of the veggies into long, skinny strips of the same size.
Heat the olive oil in a large pan over medium-low heat. Add the onions and cook for 5 minutes until translucent. Add the peppers, zucchini and jalapeño. Mix well. Add the lime or lemon juice, cumin and sea salt and mix once more. Cook for around 15 minutes, or until desired tenderness reached, stirring often so they do not burn.
Serve on the tostadas or tortillas with Chunky Guacamole and Salsa Fresca. Enjoy!
VEGGIE PAD THAI
MAKES 2 LARGE SERVINGS
Though it still contains some fun stuff, this is one pad thai you can feel good about eating. Want an extra healthy kick? Try it with coconut sugar instead of cane sugar and omit the peanuts.
Boil the water for the noodles and cook as the package directs. Be careful not to overcook as they can fall apart easily if you do.
Add the olive oil, white onion and garlic to a large frying pan over medium-low heat. Cook for 5 minutes until the onions turn translucent. Stir often so they do not stick to the pan.
Add the broccoli and green onion and cook for another few minutes until desired tenderness is achieved. Remove from heat until the noodles are done.
Mix the ingredients for the sauce in a small cup and whisk with a fork. Put the peanuts in a small bowl and crush them using the back of a spoon or throw them in your food processor for a few seconds.
Strain the noodles when they are ready, add them to the frying pan and turn it back on to low heat. Throw in the bean sprouts and the sauce. Mix thoroughly and allow it to heat up for a minute or so.
Remove from heat, transfer to bowls and add peanuts, lime wedges and green onion on top.
CHANEL
LAURYN
QUINOA YAM PATTIES
MAKES 4 SMALL PATTIES
These delicious patties are slightly crunchy on the outside and full of soft sweet potato, warming you with every bite. Try them with your favorite toppings on a bed of lettuce or with a gluten-free bun.
Bring some water to a boil in a small saucepan and add the sweet potatoes to it. Cook for around 15 minutes until they are soft. When they are ready, drain and put them in a small bowl and mash them until all the chunks are gone.
While the potatoes are boiling, cook the quinoa by heating it and the purified water in a small saucepan over high heat. Bring it to a boil, and then reduce heat to low. Cover with a lid and allow to gently simmer for around 10–15 minutes until all of the water is evaporated. When ready, remove from heat, fluff it with a fork and set aside.
Add the olive oil, onion and garlic to a frying pan over medium-low heat. Cook for around 5 minutes until the onion turns translucent. Remove from heat and set aside.
Add the chickpeas to a bowl and use a fork to mash them into a paste. Add the onion, quinoa and mashed potatoes when ready. Throw in the salt and chili powder and mix well. Use the palms of your hands to make 4 even patties.
Add a generous amount of oil to the frying pan and cook each patty. Wait until golden-brown underneath, about 5 minutes, and flip carefully. Cook the other side until golden-brown as well.
COCONUT CURRY ON RICE
SERVES 2
With creamy coconut and a light curry flavor, this meal is a staple for me. I often keep cooked rice on hand and the sauce takes just minutes to whip up. The less time I have to wait for this one, the better.
Add the rice and water to a large pot and cook over high heat. When the water begins to simmer, reduce heat to low, give it a quick stir and put a lid on it. Cooking time may vary slightly, but usually it is around 20 minutes. Try not to peek too much until the end to see if it is ready. When it is ready, remove from heat, fluff it with a fork and put it aside for a few minutes.
When the rice is almost finished, add the olive oil, onion and ginger to a frying pan over medium-low heat. Cook for around 5 minutes, or until the onion turns translucent, stirring often. Add the curry, sugar, salt and cayenne. Mix.
Add the coconut milk and heat until it begins to gently simmer. Stir often so it does not stick. Cook for several minutes until sauce reaches desired thickness. Add the red peppers in the last few minutes so they still retain some of their crunchiness. Serve over rice, garnished with fresh lime wedges.
HATTIE
MOUNA
POLENTA PIZZA
MAKES 2 SMALL PIZZAS
This one satisfies all pizza cravings and leaves you feeling good after. I like to put onion, red pepper and zucchini on mine, but most veggies would work just fine.
Line a baking sheet with parchment paper. Cook the cornmeal, water and sea salt in a small pot on medium heat, whisking constantly with a fork. Cook for about 10 minutes until a thick oatmeal consistency is created. Remove from heat, stir in the olive oil and set aside for 1 or 2 minutes to cool. Take spoonfuls of the mixture to make two medium circles on the baking sheet, both about ½-inch (1.2 cm) thick and 5 inches (12.7 cm) wide. Set in the refrigerator for 30 minutes to set.
When ready to cook the crust, preheat the oven to 450°F (235°C). Cook for around 20 minutes until the top of the crust begins to harden and turn golden-brown. In a small frying pan over medium-low heat, add the olive oil and cook the veggies for around 10 minutes.
When the crust is done baking, remove from the oven and add the marinara sauce. Don’t add extra as it could make it soggy. Add the veggies on top and put back in the oven for a few minutes. Serve hot.
TEX-MEX POTATO SKINS
MAKES 4 HALVES
These crispy potato skins are filled with spicy black beans and topped with fresh avocado. Enjoy with a side of Cashew Cream or Salsa Fresca (both recipes are here).
Preheat the oven to 425°F (220°C). Use a fork to poke several holes throughout each potato to allow steam to come out. Put in the oven and bake for around 45 minutes, or until you can cut through it with a knife and the center is cooked.
While the potatoes are baking, make the filling so it can marinate. Add the black beans, onion, tomatoes, jalapeño, 1 tablespoon (15 mL) olive oil, chili powder, paprika and ½ teaspoon sea salt to a bowl and mix well. Add the juices from the tomatoes as well.
When the potatoes are ready, remove them from the oven and allow them to chill for several minutes. Once they are cool enough to handle, cut each one in half lengthwise and carefully use a knife and spoon to scoop out the center, leaving a thin layer of potato around the skin. If you accidentally take out the potato right down to the skin, just mash a little bit back in.
Generously coat all sides of the potato skins with ¼ cup (60 mL) olive oil and a sprinkle of sea salt. Evenly fill each one with the filling. Put back in the oven and bake for around 15 minutes, or until the skin is crispy on the outside. Remove from the oven and garnish with the avocado and green onions.
MINJI
ANNA
SWEET CHILI SOBA
SERVES 2
Anything with coconut milk just really gets me. These noodles are light and fresh, with a creamy sauce and crisp bell peppers. I like to go light on the spice, but if you like it hot, go big with the chili pepper and flakes.
Begin to boil water and cook the soba noodles as directed on the package. To make the sauce, add all of the ingredients to your blender and mix well. Use part of the chili pepper, or all of it, depending on how spicy it is and your preference.
Drain the noodles when they are ready and put back into the pot, followed by the peppers, onion and sauce. Mix well.
Serve in bowls and garnish with fresh lime wedges, chili flakes, extra green onion and a sprinkle of sea salt, if you please.
PASTA PRIMAVERA
SERVES 2
This light and fresh pasta is full of zesty lemon and springtime vegetables that will leave you feeling satisfied. It also tastes great chilled.
Begin to cook the pasta according to its instructions on the package. Add the olive oil and garlic to a large frying pan over medium-low heat. Cook for a few minutes until it becomes fragrant.
Use a fork to poke holes in the cherry tomatoes so they do not burst when cooked. Throw them in the frying pan with the garlic and cook for a few minutes. Stir often so they do not burn. Add the asparagus and snow peas and cook for only a few minutes so they still have quite a bit of crunch left in them. Remove from heat and set aside when ready. Discard the garlic. You can also save a clove or two and grate it into the veggies if you choose.
Mix the sauce ingredients in a small bowl or cup. When the pasta is ready, drain it and remember to rinse it before putting it back in the pot. Add the veggies, followed by basil and the sauce. Mix once more and there you go! Enjoy hot or chilled.
ANNA
BECKY
SWEET POTATO CHILI
MAKES 4 BOWLS
With hearty red beans, sweet potato and chili powder, this one will be sure to warm you up. Garnish with nachos for some extra fun.
Add the olive oil to a large pot over medium-low heat. Add the sweet potato, onions and garlic. Mix to coat in the oil. Cook for around 5 minutes before adding the chili powder, salt, cumin and cayenne. Give another quick mix and add the tomatoes and beans.
Allow to cook for around 10 minutes, until liquids begin to form at the bottom of the pan. Add the water, increase heat and bring to a boil. Once it begins to boil, give it a stir, turn the heat down to low and allow to gently simmer for around 45 minutes or until desired thickness is reached. This will thicken up a little bit after it has cooled.
BLACK BEAN BURRITO
MAKES ENOUGH FILLING FOR 2 BIG BURRITOS
This burrito is full of raw veggies that will leave you feeling healthy, not heavy. Be sure to use a generous amount of avocado, or switch it up with some guacamole instead. If you are only making one burrito, the beans can last a few days in a sealed container in the refrigerator.
Add 1 tablespoon (15 mL) of olive oil to a frying pan over medium-low heat. Add the onion and sauté for approximately 5 minutes, or until it turns translucent.
Add the beans to a medium-size bowl and mash with a fork. Add the apple cider, 1 tablespoon (15 mL) of olive oil, cumin, sea salt and paprika directly to the beans and mix well. Add the beans to the onions, mix and heat thoroughly for a few minutes.
Heat each tortilla in a large frying pan over low heat or in the oven on low heat for 1–2 minutes. When heated, lay them out on plates and add desired amount of black beans in a strip down the middle. Be sure to leave space at the tops and sides for folding.
Add the avocado, tomato, cucumber, jalapeño and mixed greens on top of the beans. Be sure to not overfill so the burrito closes well. Sprinkle with sea salt.
Fold the bottom part of the tortilla up over the contents of the burrito so it can contain the food while you eat it. Hold it tightly in place while folding the left side of the tortilla over the filling. Once it is folded over, keep the end of it in place where it meets the food and continue rolling the burrito to close it. Enjoy!
MONTY
QUINN
ROASTED RATATOUILLE
SERVES 2–4
Get your daily dose of veg hassle-free with this warming plate. Non-eggplant-lovers, don’t be put off. I am one of you and love this one. You can eat it on its own, or serve over rice or quinoa. This also makes for amazing leftovers.
Preheat the oven to 450°F (230°C). Poke holes in the tomatoes with a fork. Cut the rest of the veggies in uniform 2-inch (5 cm) pieces.
Line a rimmed baking sheet with parchment paper. Place the veggies and garlic on top, coat with the olive oil and salt, and give a mix. Don’t spread them too thin or they will burn. You want them to be quite close together to get juicy while they roast.
Cook for 30–45 minutes, checking every 10 minutes or so to give them a stir and make sure they are all cooking evenly. Check more often as you near the end of cooking. They are ready once a nice liquid has formed and they have all softened, without going mushy. Remove from oven when ready and stir in the basil.
SUN-DRIED TOMATO PASTA PESTO
SERVES 2
I’m a sucker for anything with fresh basil—and even more so if that basil is on pasta. And if sun-dried tomatoes are involved as well? Then it’s really on. Make sure you use sun-dried tomatoes packed in oil for this one, they make for a better sauce.
Cook the pasta according to its directions. To make the pesto, add the sunflower seeds to your food processor and blend them into a coarse powder. Add the basil, olive oil, sun-dried tomatoes and sea salt. Blend until a paste forms, occasionally stopping to scrape down the sides of the processor with a rubber spatula. Set aside until the pasta is ready.
When the pasta is done cooking, drain it and be sure to rinse it before putting it back in the pot. Throw in the cherry tomatoes, and add desired amount of pesto. I like to use all of it because I like it extra saucy. Garnish with basil leaves and enjoy!
GURINA
CLAIRE
TAHINI RICE BOWL
MAKES 2 BOWLS
This dish is full of dark greens, coated in a flavorful sauce and topped with toasted seeds for extra crunch. If you are saving some for later, don’t throw in the sauce and seeds until you plan on eating it.
Add the rice and water to a medium pot over high heat. When the water begins to simmer, reduce heat to low, give it a stir and put a lid on it. Cooking time can vary slightly, but usually it takes around 20 minutes. Try not to peek to see if it’s ready too much until the end. When it is ready, remove from heat, fluff it with a fork and put it aside for a few minutes.
When the rice is almost finished, add the olive oil, white onion and ginger to a large frying pan over medium-low heat. Cook for 5 minutes until the onion turns translucent. Stir often so it doesn’t stick to the pan.
Add all the sauce ingredients together in a bowl and whisk well with a fork.
Add the seeds to a small frying pan over medium-high heat. Keep a close eye on them so they do not burn, and stir frequently. After about 5 minutes, they will begin to either brown, become fragrant or pop. Cook for a few minutes more, remove from heat and set aside.
Add the broccoli and green onion to the frying pan with the white onion. Cook them for only a few minutes, so they’re still a bit crunchy. Add the rice and spinach and mix once more.
Remove from heat and mix in the sauce, reserving some for garnish. Transfer to two large bowls and cover with a generous amount of toasted seeds and additional sauce as desired.
SPEEDY CHEEZY PASTA
SERVES 2
Easy peasy deliciously fake cheezy! This dish takes minutes to whip up and uses nutritional yeast to bring the flavor and fun.
Boil the water for the pasta and cook as directed on the package. Heat a frying pan over medium-low heat and add the olive oil, onion and zucchini. Cook for around 5 minutes, stirring on occasion. Add the red pepper and cook for another few minutes before removing from heat and setting aside. To make the sauce, add all of the ingredients in a cup and whisk with a fork.
When the pasta is ready, drain and rinse it well before returning it to the pot. Throw in the cooked veggies, the tomatoes and sauce and mix well. Serve hot.
SERENA
ELYSE
VEGGIE FRIED RICE
SERVES 2
This meal is almost instant gratification if you keep leftover rice in your fridge, which you will probably want to start doing when you see how easy this is to whip up. Just a quick fry up of some simple ingredients gets you something warm, filling and full of flavor.
Cook the rice ahead of time and let it sit in the fridge to separate for at least 5 hours, but preferably overnight. 1 cup (185 g) dry rice yields 3 cups (585 g) cooked. Refer to here for how to make the rice.
The Brussels sprouts or cabbage can be shredded by thinly slicing it with a sharp knife.
Add olive oil, onions and ginger to a large frying pan over medium-low heat. Cook for around 5 minutes until the onions turn translucent. Stir often so they do not stick.
Add the cabbage or Brussels sprouts, red pepper and green onion to the pan and mix. Cook for another 5 minutes until they begin to soften.
Meanwhile, lightly toast the sesame seeds in another small pan, stirring often so they do not burn. When they begin to darken and become fragrant, about 5 minutes, remove from heat and set aside. Mix the sauce ingredients in a small bowl or cup.
Add the rice and sauce to the veggies and mix well. Stir in most of the sesame seeds, saving some for garnish. Heat everything thoroughly and enjoy!
CALIFORNIA WRAP
MAKES 1
A few minutes and a handful of basic ingredients gets you this easy and satisfying wrap.
Add all ingredients as desired to the center of the wrap, leaving room at the tops and sides to fold. Fold the bottom part of the tortilla up over the contents so it can contain the food while eating it. Hold it tightly in place while folding the left side of the tortilla over the filling. Once it is folded over, keep the end of it in place where it meets the food and continue rolling the wrap from left to right. Enjoy.
ALICE
SARAH
ZESTY QUINOA BOWL
SERVES 2
Full of crunch and zest, this quinoa bowl tastes best chilled. Hello, easy leftovers!
Begin to cook the quinoa by heating it in a small pot over high heat with the water. Bring it to a boil, and then reduce heat to low. Give it a quick stir, cover with a lid and allow to gently simmer for around 10–15 minutes until all of the water is evaporated. Try not to peek too often. When ready, remove from heat, fluff it with a fork and set aside.
After you start the quinoa, coat a small frying pan generously with oil and cook the sweet potatoes over medium heat for 20 minutes or until they are ready. Stir constantly so they cook evenly. They should be soft on the inside and just slightly crispy on the outside.
In another small pan, toast the sesame seeds over medium heat, turning often so they do not burn, about 5 minutes. Mix the ingredients for the sauce in your blender until all the jalapeño chunks are gone.
When the quinoa is ready, throw in the sweet potato, seeds, green pepper, onion and dressing. Mix well. Chill in the fridge for at least 3 hours to let marinate.
