Palak with Tofu

This flavourful tofu recipe makes two servings of this protein rich Indian style dish.

Ingredients:

• 1 pkg firm tofu cut into 1-inch cubes
• 1 large bunch of green spinach, chopped, or 4 cups packed
• 1 tsp onion powder
• 2 cloves of minced garlic
• 1/2 tsp of minced ginger
• pinch of red chilli powder (optional)
• 1/2 tsp of coriander powder
• 1/2 tsp  cumin powder
• 1/4 tsp of turmeric powder
• 1/2 tsp of garam masala
• 2  tsp of tomato paste

Directions:

1. Press the water out of the tofu with a towel.
2. Heat the grapeseed oil in nonstick pan, on med-low. Add spinach and cover.Cook for 5 minutes.
3. Add all the spices and tomato paste. Stir on med-low heat to mix well.
4. Cook covered for about 6-8 mins until the spinach is completely cooked and spices have blended well. 
5. Gently add the tofu pieces. Continue to cook for 5 minutes or until the tofu is heated through.

Mushroom Masala

A delicious Indian inspired low carb dish that goes well with almost any protein.

Ingredients

• 2 cup button mushrooms, cut in half
• 2 tsp onion powder
• 1 tsp ginger, grated (or paste)
• 1 tsp garlic pressed (or paste)
• 1/2 cup tomato, chopped
• 6 green chilies, finely cut
• 1/4 bunch, fresh coriander, chopped
• 1 tsp crushed red chili
• 1 tsp black pepper powder
• 2 tsp ginger, finely cut
• salt to taste
• 1 tsp grapeseed oil
• green chili and ginger (sliced) for garnishing

Directions

1. Heat pan on medium and add the grapeseed oil.
2. Add mushrooms, ginger, garlic, crushed red chili and cook for a 5 minutes.
3. Add salt and black pepper. Stir, cover, and cook.
4. When the liquid has evaporated (and the pan is dry) add tomato, green chili, ginger and fresh coriander. Mix it and cook until tomato water dries.
5. Serve, garnished with green chilies and ginger.

Dill Chayote

This simple recipe for preparing chayote makes for a fantastic fish side dish that is tasty and healthy.

Ingredients:

• 2 cups chayote, diced
• 4-6 Tbsp dill pickle juice
• 1 tsp grapeseed oil

Directions:

1. Heat 1 tsp grapeseed oil in a pan over medium heat. Add the chayote with 2 tablespoons dill pickle juice.
2. Cook, stirring every few minutes until juice is evaporated.
3. Add 2 more tablespoons dill juice until chayote is cooked to your liking. You can add more juice as needed.

Rhubarb and Chayote Compote

‎Rhubarb is in season! Cook up a pot of this and freeze so you can enjoy it for months. Multiply the recipe. This tart-sweet compote is great on its own, on top of meat or mixed with oatmeal.

Ingredients:

• 1 cup ‎chayote
• 1 cup rhubarb
• 1/4 cup water
• Stevia to taste

Directions:
Put everything in a pot, cover and cook on medium for 15 minutes or until you reach desired consistency.

Faux Apple Compote with Chayote

If you've been craving apples or apple pie, this sweet chayote treat is for you! You can enjoy it alone, with pork, or on top of an Ideal Protein Pancake.

Ingredients:

• 2 cups chayote, sliced
• 1/2 lemon, squeezed for juice
• 2 tsp cinnamon, or to taste
• 2 tsp Ideal Protein Maple Syrup

Directions: 

1. Preheat oven to 350.
2. Stir together in an oven safe dish until well coated. 
3. Bake covered for 20-30 minutes.
4. Serve warm.

Chayote

This mildly flavoured member of the gourd family is often called a pear squash, that can be eaten raw or cooked. Chayote (chay-oh-tay) works well as a low carb substitute for apple, with its crisp texture and flavour, but also in many other dishes.

Chayote is often treated like summer squash when cooked and is usually peeled though not always. If being added to salads, it can be marinated in lime or lemon juice as well. Stay tuned to our blog for some fresh and delicious Chayote recipes this month, including ways to use it as a possible substitute for other vegetables.

Garlic Mashed Chayote and Smoked Tofu

Garlicky and delicious, try this vegetarian dish for a healthy change.

Ingredients:

• 1 tsp grapeseed oil
• 1 block smoked tofu (soyganic)
• 2 cups chayote, peeled and diced 
• Steak Splash from The Garlic Box
• spinach (unlimited)
• pea sprouts, a few to garnish
• 1 green onion, sliced for garnish

Directions:

1. Pat tofu dry with paper towel. Cut in half lengthwise, then into short slices. 
2. Pan-fry in 1 tsp grapeseed oil. Set aside.
3. Place the chayote in a med-hot saute pan with 4 Tbsp of water. Cover and cook ‎for 20 minutes or until tender. 
4. Drain the excess water and mash. 
5. Return to low-heat and add steak splash to taste.  Stir until it is your desired consistency. 
6. Serve on a bed of spinach and garnish with pea sprouts and green onions.