Recipes

Portions:  4 - 6
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients

• 100 g frozen peas
• ½ fresh lemon
• ¼ tsp salt
• 10 g cilantro
• 25 ml olive oil
• ½ diced tomato
• 1 pinch of pepper

Preparation

1. Blanch the peas and put them in iced water to cool down.
2. Put all ingredients in a food processor and crush for 1 minute.
3. Chill.
4. Serve with tortillas.

Portions: 4
Preparation Time:10 minutes
Cooking Time: 45 minutes

Ingredients

• 1 tbsp (15 ml) olive oil
• 2 cups (500 ml) frozen peas
• 2 tsp (10 ml) Cajun spices
• Salt

Preparation

1. Preheat the oven to 350°F (180°C).
2. Spread peas onto a baking sheet lined with parchment paper and bake for 15 minutes.
3. Transfer peas to a bowl, mix with remaining ingredients, and stir well.
4. Spread onto baking sheet again and bake in the oven stirring frequently for 25 to 30 minutes or until peas are golden and crunchy (dry). Allow to cool completely on the baking sheet before transferring to a bowl.
5. Enjoy as is or mix with nuts, grains, dried fruit and/or cereal for a surprising snack. 

Portions: 6
Preparation Time: 10 minutes
Cooking Time: 14 minutes
 

Ingredients

• about ½ lb (225 g) corn chips
• ½ lb (225 g) ground beef (with or without meat)
• 1 ½ cups (375 ml) frozen vegetables for spaghettini
• 1 cup (250 ml) frozen super sweet corn
• 2 cups (500 ml) cheddar, grated
• 1 jalapeno, cut into rings - optional

Preparation

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large pan on high, sauté the ground beef until cooked.
3. Add vegetables and cook for 3 to 4 minutes.
4. Spread the chips onto the baking sheet. Add the meat and vegetable mixture.
5. Sprinkle with cheese and add jalapeno.
6. Bake for 5 to 8 minutes.
7. Enjoy with salsa, sour cream and/or guacamole.

Portions: 4 - 6
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients

• ½ bag (340 g) frozen mixed vegetables for soup
• 2 tbsp (30 ml) olive oil
• ½ bag (350 g) frozen peas
• 1 ½ tsp (7.5 ml) cumin powder
• 1 ½ tsp (7.5 ml) coriander powder
• 1 tsp (5 ml) turmeric
• ½ tsp (2.5 ml) cinnamon powder
• ¼ tsp (1.25 ml) cayenne pepper
• ¼ tsp (1.25 ml) ginger powder
• Salt and pepper to taste
• 1 zucchini, chunky diced
• 1 can (398 ml) chickpeas, rinsed and drained
• 1 ⅔ cup (425 ml) sodium-reduced vegetable broth
• 5 tbsp (75 ml) raisins
• 1 tbsp (15 ml) cornstarch
• ¼ cup (60 ml) water
• Chopped cilantro to serve

Preparation
1. In a large pot, preheat oil over medium-high heat and add the soup mix. Cook for 5 minutes until vegetables are tender.
2. Add the spices, diced zucchini, chickpeas, raisins, broth, and salt and pepper to taste. Bring the mixture to a boil.
3. Mix the cornstarch with the ¼ cup of water then pour into the pot and mix well.
4. Cover and simmer over medium heat for 10 minutes.
5. Add the peas and cook for 5 more minutes.
6. Serve with chopped cilantro.

Suggested sides : Serve the tajine with couscous or pita bread.

Portions: 6
Preparation Time: 15 minutes
Cooking Time: 10 minutes
 

Ingredients

• 3 cups (350 g) dried shell-type pasta
• 1⁄2 bag (350 g) frozen peas
• 2 cups (350 g) cherry tomatoes, cut in halves
• 2 cups (75 g) arugula
• 1 cup (120 g) feta cheese, cubed
• 1⁄4 cup (60 ml) diced red onion
• 1⁄2 cup (120 ml) chopped fresh basil
• Balsamic cream (optional)

• 3 tbsp (45 ml) olive oil
• 4 tbsp (60 ml) balsamic vinegar
• 1 tbsp (15 ml) French shallots or red onions
• salt & pepper

Preparation

1. Pour the frozen peas into a microwave-safe container and cook for a few minutes. Set aside.
2. In a large saucepan, cook pasta according to package directions. Drain and set aside.
3. In a bowl, prepare the dressing by mixing all the ingredients (oil, balsamic vinegar, French shallots, salt and pepper to taste).
4. In a large bowl, combine pasta, peas, tomatoes, arugula, cheese, onions and basil.
5. Pour the dressing over the pasta mixture and mix well.
6. Place the warm salad on a serving dish and drizzle with balsamic cream before serving.

Portions: 6
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Ingredients

• 4 slices of bacon, cut into strips
• 1 ¼  cup (310 ml) frozen peas
• 4 eggs
• ¾ cup (180 ml) milk
• Salt and ground black pepper
• 1 ¼ cup (310 ml) of your choice of grated cheese (cheddar, swiss, gouda, etc.)
• 1 homemade or commercial pie crust 9 in (20 cm) in diameter, uncooked

Preparation

1. Preheat the oven to 375°F (190°C).
2. Prebake the pie crust in the oven for 10 minutes.
3. In a pan at medium-high heat, brown the bacon. Remove bacon and set aside on a plate. Remove the extra fat and cook the sweet peas in the same pan until thawed.
4. In a large bowl, beat the eggs with milk and season to taste.
5. Add the grated cheese, cooked bacon, and green peas. Stir and pour into the pie crust.
6. Bake in the oven for 35 to 40 minutes or until the crust is golden and the egg mixture is set and lightly coloured. Serve hot or cold.

Portions: 8 - 10 Bowls
Preparation Time: 10 minutes
Cooking Time: 5 hours

Ingredients

• 1 bag frozen vegetables for spaghetti
• 1 lb (450 g) firm tofu, drained and crumbled
• 1 can brown lentils, 19 oz (540 ml), rinsed and drained
• 1 can crushed tomatoes, 28 oz (798 ml)
• 1 can diced tomatoes, 28 oz (798 ml)
• 1 1/2 tsp (7 ml) garlic powder
• 1 tbsp (15 ml) sugar
• 3 tbsp (45 ml) Italian seasoning*
• Salt and freshly ground pepper
• 1 cup (250 ml) tomato paste

Preparation

1. Mix all the ingredients except tomato paste and put in the slow cooker.
2. Set the slow cooker on high for 4 to 5 hours or low for 6 to 7 hours. 
3. Thicken with tomato paste. If desired, process the sauce with a hand mixer to blend the vegetables completely into the sauce so they go unnoticed.
4. Correct the seasoning and serve on your choice of pasta.

*Italian seasoning is a mix of dried herbs that usually includes rosemary, basil, thyme, marjoram, oregano, sage and savory.

Portions: 12
Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients

• 1 ½ cups (375 ml) frozen peas
• ¼ cup (60 ml) packed brown sugar
• 4 oz (120 g ) bittersweet chocolate, cut into pieces
• 2 eggs
• ¼ cup (60 ml) canola oil
• ½ cup (125 ml) cocoa powder
• ¾ cup (180 ml) flour
• 1 tsp (5 ml) baking powder
• 2 oz (60 g) bittersweet and/or milk chocolate, cut into pieces

Preparation

1. In a pot, bring water to a boil and cook the sweet peas for 10 minutes. Drain and run under cold water. Drain again. Process in a food processor or with an electric mixer until puréed.
2. Add the brown sugar and chocolate. Melt and stir again. Let cool.
3. Preheat the oven to 375°F (190°C). Butter a square 8-inch (20 cm) mould.
4. In a large bowl, mix the cocoa with the flour and baking powder.
5. In another bowl, beat the eggs with the oil and add the warm purée.
6. Pour onto the dry ingredients. Stir with a fork.
7. Spread the batter into the mould and bake in the middle of the oven for 12 to 15 minutes. The center of the brownie should not be completely cooked. It will stay tender and moist.
8. Cover the top of the brownies with the chocolate pieces. Allow to melt and spread like icing. Let cool in the mould and cut into portions. 

Portions: 12
Preparation Time: 20 minutes
Cooking Time: 1 hour

Ingredients

• 375 ml (1 ½ cup) frozen mixed vegetables (mix of carrots, beans, peas and super sweet corn)
• 1 cup (250 ml) unbleached flour
• ¾ cup (180 ml) whole wheat flour
• ½ cup (125 ml) raw or brown sugar
• 1 tbsp (15 ml) baking powder
• ½ tsp (2 ml) baking soda
• ¼ tsp (1 ml) salt
• 1 cup (250 ml) crushed bananas
• 2 eggs
• ¼ cup (60 ml) canola oil
• 1 tsp (5 ml) vanilla extract

Preparation

1. Preheat the oven to 350°F (180°C).
2. In a pot, bring water to a boil and cook the mixed vegetables for 10 minutes. Drain and run under cold water. Drain again. Process in a food processor or with an electric mixer until puréed.
3. In a large bowl, mix together the dry ingredients.
4. In another bowl, mix the Macedonia purée with the crushed bananas, eggs, oil, and vanilla extract.
5. Pour onto the dry ingredients. Stir with a fork.
6. Spread the batter into a bread pan and bake in the middle of the oven for 45- 60 minutes or until a toothpick can be inserted into the centre of the muffin and removed cleanly. 

Portions: 8 - 10 Bowls
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Ingredients

• 2 cups (500 ml) frozen super sweet corn
• ½ cup (125 ml) milk
• ½ cup (125 ml) butter
• ½ cup (125 ml) brown sugar
• 2 eggs
• 1 tsp (5 ml) vanilla extract
• 1 cup (250 ml) unbleached flour
• 1 cup (250 ml) whole wheat flour
• 15 ml (1 tbsp) baking powder
• 1 tsp (5 ml) baking soda
• 4 cups (1 litre) apples, peeled and sliced (Empire, Spartan, Delicious, Cortland)
• ½ cup (125 ml) unsweetened apple sauce
• ⅓ cup (80 ml) brown sugar
• 1 tsp (5 ml) ground cinnamon

Preparation

1. Preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) round mold.
2. Put the corn in a pot, cover it with water, and bring to a boil. Cook for 5 minutes or until the corn is tender. Let cool. In a food processor or with a hand mixer, process with the milk until puréed.
3. In a large bowl, cream the butter with the brown sugar. Add the eggs one at a time, mixing well between each one. Incorporate the warm corn.
4. In another bowl, mix the dry ingredients and add them gradually.
5. Mix the apples, apple sauce, brown sugar and cinnamon. Pour into the mold.
6. Cover with the cake batter and bake in the oven for 45 to 50 minutes or until a toothpick can be inserted into the centre of the cake and removed clean.
7. Cover the mold with a large place and turn upside-down to unmold the cake.
8. Serve hot or cold.