TOLAHCHEFS: Meat Free Alternatives

These two options are for those days when you feel like taking a break from meat. As always, quick and easy but loaded with flavour! You can also use these as sides when you prepare a meat dish. From the preparation counter to the plate in 30 minutes max.

Option 1: Chickpea Waldorf Salad

Ingredients:

1/2 cup plain full-fat yogurt                                         2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard                                            1 teaspoon honey
1/2 teaspoon fine sea salt                                            1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper           1 (14-ounce) can chickpeas, drained and rinsed
2 ribs celery, finely chopped                                       1 medium apple, chopped into 1/4-inch chunks
1 cup red grapes                                                               1/2 cup diced red onion
1/4 cup chopped parsley                                              1/2 cup walnuts, roughly chopped
4 cups fresh spinach
Method   
                                                                                                                          
  Prepare the yogurt dressing by combining the yogurt, apple cider vinegar, mustard, honey, salt, crushed red pepper flakes, and pepper in a bowl. Whisk until well-combined. Combine chickpeas, celery, apple, grapes, onion, parsley, and walnuts in a large bowl. Stir in the dressing and toss until evenly coated. Refrigerate for about 30 minutes before serving.

Option 2: Zingy Wild Rice Combo

Ingredients:

1 small onion, diced                                               1 TBS butter                                                     

2  cups cubed butternut squash                                  ¼ tsp. dried thyme                           

2 cups cooked wild rice                                          1 cups chopped apples                                                                      2 TBS butter/cream                                                 

½ cup grated parmesan cheese                                

Salt and Pepper to taste                                            2 handfuls baby spinach

Method:                                                                                                                                                                            
 Sauté* onion and butter in a large skillet. Add squash & thyme and cook for a further 5-8 minutes, just until the squash is tender but not mushy. Add wild rice*, baby spinach and cream/butter and stir to combine. Add apples last (so they stay crispy). Add cheese and stir a few times (to get it melted into the ingredients)

*For this dish, prepare the rice beforehand if you really want to stick to the 30 minute maximum preparation time.
                                                                                                                                                          *Sauté – this means to fry food quickly in a little fat.

Until Next Week,

La Petit Chef

Image credit: google