Lisa Reiss
Desserts Plus
RECIPE INSPIRATION
Family-owned and operated kosher-dairy bistro has been in business for nearly 40 years, now serving in a new location on King Edward Street. Many veg-centric dishes are on offer at the bistro -reflecting growing demand. These recipes elevate healthy dishes with creamy, housemade sauces and fresh ingredients.
Power Bowl
Ginger gives this naturally dense and colourful salad a fresh flavour punch in the dressing.
INGREDIENTS
Veggie Bowl
1/2 cup quinoa
1/2 cup chickpeas
2 roasted beets, diced
1/2 cucumber, diced
1 bell pepper, diced
12 baby tomatoes, sliced
2 radishes, sliced
lettuce
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds
Roasted Beets
beets
salt
olive oil
Ginger Soy Dressing
1/2 cup mirin
1/4 cup soy sauce
1 cup white vinegar
1/4 cup toasted sesame oil
1/4 cup Dijon mustard
5 Tbsp ginger, fresh
1 garlic, fresh
METHOD
Roasted Beets
1. Preheat oven 425°F
2. Wash beets, trim root end and then wrap tightly in a double layer of foil.
3. Roast for 1-2 hours depending on size of beets. You should be able to easily pierce with a fork when done. Let cool. Set oven to 400°F.
4. When cool, peel and cube beets. Toss with olive oil and salt, spread out on a parchment lined baking sheet, and roast for 3-5 minutes.
Ginger Soy Dressing
1. Purée all ingredients in a blender.
Yield 2 1/2 cups dressing,
2 servings