4. Meanwhile, in a large bowl, combine soy sauce, honey, rice vinegar, avocado oil, sesame oil, garlic and ginger. Add cooled soba noodles and lightly toss. 5. Heat a medium sauté pan over medium-high heat, then add snow peas and cook for 2 to 3 minutes, until bright green. Add to large bowl with soy sauce mixture. Add cucumbers to same bowl and toss. 6. Divide into serving bowls and top with chili crisp, cilantro, green onions and toasted peanuts.
Chickpea Pasta Salad with Greek Yogurt Dressing Serves 4 CPairs With
CELEBRATE LIKE THE LOCALS.
Pairs With Stanley Park Trailhopper Non-Alcoholic IPA $8.29 BC Craft 318559 4 x 355 ml
Jackson-Triggs Reserve Winemaker’s Series Sauvignon Blanc $16.99 CIBC 365662
GLASSES UP TO RESPONSIBLE DRINKING.
1 × 8 oz (227 g) package chickpea rotini 1 cup (250 ml) plain Greek yogurt 2 tbsp (30 ml) mayonnaise 1 tbsp (15 ml) olive oil 1 tbsp (15 ml) water 1 tsp (5 ml) apple cider vinegar 1 lemon, zest and juice 2 tbsp (30 ml) finely chopped fresh parsley 2 tsp (10 ml) finely chopped fresh dill ¾ tsp (4 ml) salt
Roasted Cauliflower & Tempeh Hummus Bowl Serves 2 to 3
1½ cups (375 ml) diced red bell peppers (about 1 pepper) 1½ cups (375 ml) finely sliced celery (about 2 stalks) arugula, chopped fresh parsley and toasted salted pumpkin seeds, for garnish
1. Bring a saucepan of salted water to a boil. Add rotini and cook according to package directions.
2. Meanwhile, in a large bowl, whisk yogurt, mayonnaise, olive oil, water, apple cider vinegar, lemon zest and juice, parsley, dill and salt. Add peppers and celery and stir to combine. Set aside. 3. Remove pasta from heat, drain and rinse with cold water until cool. Add to bowl with rest of ingredients, and stir to combine. 4. Cover bowl and place in refrigerator for 1 to 2 hours, or overnight, for flavours to develop. 5. Top with a generous amount of arugula and garnish with parsley and pumpkin seeds.
Pairs With Olé Cocktail Co. Non-Alcoholic Chili Mango $11.79 BC 297920 4 x 355 ml
Steamworks Pilsner $16.99 BC Craft 102395 8 x 355 ml
Marinated Tempeh ¼ cup (60 ml) low-sodium soy sauce 1 tbsp (15 ml) Dijon mustard 1 tbsp (15 ml) balsamic vinegar 1 tbsp (15 ml) maple syrup 1 tbsp (15 ml) avocado oil or other neutral-flavoured oil 2 cloves garlic, minced 1 tsp (5 ml) smoked paprika 1 × 8 oz (227 g) package tempeh
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