Sweet Potatoes Stuffed with Stir-fried Tofu and Broccoli


4 medium sweet potatoes
1 – 350 g pkg extra-firm tofu, cubed
1 head broccoli, cut into bite-sized florets


1/4 cup water
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp maple syrup
1 Tbsp tamari
2 garlic cloves, minced
1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp arrowroot flour (arrowroot starch)
1 tsp ground dried ginger
2 Tbsp coconut oil or refined avocado oil


  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In small bowl, whisk all sauce ingredients together. Set aside.
  4. In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender.
  5. Stir in prepared sauce and cook until sauce is glossy and thick.
  6. To serve, slice potatoes in half and fill with broccoli and tofu.

Makes 4 servings.

Source: Alive magazine


Filipino-style Roasted Pork Belly


1 (4–5-pound) skin-on, boneless pork belly
Kosher salt
1 tablespoon vegetable oil
1 (12-ounce) bottle unseasoned rice vinegar
12 garlic cloves, chopped
6–12 green Thai chilies, lightly crushed but left whole
2 serrano chilies, torn into small pieces
4 (12-ounce) bottles hard apple cider
2 tablespoons honey


  1. Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet. Chill at least 12 hours and up to 2 days.
  2. Preheat oven to 350°F. Pour 4 cups water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 195–200°F, 1-1/2 to 1-3/4 hours.
  3. Meanwhile, pour out 1/2 cup vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chiles, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).
  4. Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.
  5. Increase oven temperature to 450°F. Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking sheet if juices are scorching). Transfer rack with pork to a cutting board; let rest 20 minutes.
  6. Pour off fat from baking sheet and add 1/2 cup water, scraping up browned bits. Return baking sheet to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.
  7. Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 2″-wide strips, then crosswise into 1/2-inch-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top; place a few chilies from vinegar around. Serve with chili vinegar.

Makes 8 to 12 servings.

Source: Bon Appetit

Spicy Pork with Frozen Fruits Chutney


1 piece pork tenderloin

Spice Rub

1 Tbsp salt
1/2 Tbsp pepper
1/4 cup flour
2 Tbsp chili powder
1/2 Tbsp coriander
1/8 tsp cayenne pepper
4 tsp cumin

Rhubarb Chutney

7-1/3 cups frozen rhubarb
1 cup frozen cranberries
1-1/4 cups white sugar
1/4 cup brown sugar
1 cup apple cider vinegar
2 tsps ground cinnamon
1/4 tsp ground cloves


  1. to make the chutney, combine all ingredients in a heavy pot and cook over medium heat, stirring frequently, until thick and reduced in volume by about half.
  2. The chutney should still have some flow to it, as it will thicken more as it cools, and will have darkened significantly in colour.
  3. Take chutney off heat and let cool. Once cooled, reserve 1 Tbsp chutney for pork. Remainder can be frozen for later use.
  4. Combine rub ingredients in a bowl. Mix well.
  5. Preheat oven to 400°F.
  6. Roll pork tenderloin in 3 Tbsp spice mixture. Remaining mixture can be kept in a sealed container to be used at a later date.
  7. Pan sear pork then place on a greased baking tray.
  8. Cook pork in the oven for 5-7 minutes, until cooked through.
  9. Let pork rest for 1 minute, then cut into pieces and top with rhubarb chutney.

Makes 1 to 2 servings.

Source: ciao!

Tacos with Lentil and Cauliflower


1 head cauliflower, cut into bite-sized florets
2 cups cooked green lentils
3 Tbsp fresh lime juice, divided
2 Tbsp canola oil
1 Tbsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp salt
1 tsp sugar
1/2 tsp garlic powder pepper
1/3 cup sour cream
1 Tbsp chopped cilantro, plus more for garnish
1 tsp hot sauce
10 corn or flour tortillas

Optional Toppings

avocados, diced
sliced radish
crumbled Feta cheese


  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Place the cauliflower on one baking sheet. Add the lentils to the other baking sheet and pat them dry.
  3. In a medium bowl, whisk together 2 Tbsp lime juice, oil, chili powder, cumin, coriander, salt, sugar, garlic powder, and pepper.
  4. Pour 3 Tbsp of the lime mixture onto the cauliflower and stir well, making sure the cauliflower is evenly coated. Roast for 30-35 minutes, until golden, stirring halfway through.
  5. Add remaining lime mixture to the lentils. Stir well to ensure the lentils are evenly coated.
  6. Add the lentils to the oven after the cauliflower has roasted for 15 minutes. Roast for 15 minutes, stirring occasionally, until lightly crispy and golden.
  7. In a small bowl, stir together sour cream, cilantro, 1 Tbsp lime juice, and hot sauce. Set aside.
  8. Fill the tortillas with a scoop or two of the lentils, cauliflower, cilantro, avocado, and radish. Drizzle the tacos with the sour cream mixture. Add Feta cheese and salsa. Serve immediately.

Makes 5 servings.

Source: Lentils for Every Season

Moroccan-style Roasted Lamb Shoulder with Couscous


One 5- to 6-pound boned lamb shoulder, spread flat
3 large onions, cut lengthwise 1/4-inch thick
freshly ground black pepper
2 cups couscous
3 red bell peppers, cut into 1/4-inch dice


2 tablespoons minced fresh thyme
4 tablespoons minced garlic
2 tablespoons coarsely ground coriander seed
2 tablespoons coarsely ground black pepper
2 tablespoons coarsely ground cumin seed
2 tablespoons coarsely ground fennel seed
1 tablespoon ground cinnamon
1 tablespoon paprika
2 tablespoons honey
1 tablespoon ancho chile powder
1 tablespoon kosher salt
1 cup extra-virgin olive oil


  1. In a medium bowl, combine the marinade ingredients and stir to blend. Transfer 1/2 cup of the mixture to a serving bowl and refrigerate, covered.
  2. Coat both sides of the lamb with the remaining mixture and transfer to a large resealable plastic bag. Marinate, refrigerated, for at least 2 hours or overnight.
  3. Preheat the oven to 500ºF.
  4. Place the onions on a large sheet tray or in a roasting pan and season with salt and pepper. Top with the lamb, transfer any remaining marinade to a bowl, and roast the lamb until brown, about 15 minutes.
  5. Reduce the heat to 375ºF. Turn the lamb, brush on the remaining marinade, and roast until the lamb is 120°F for medium-rare, 130°F for medium, or 140°F for medium-well, 20 to 25 minutes.
  6. Transfer the onions to a medium bowl and the lamb to a cutting board, and allow the lamb to rest for l0 minutes.
  7. To make the couscous, bring 3 cups of salted water to a boil in a medium saucepan. Add the couscous, drizzle with the 2 tablespoons of oil, stir, remove from the heat, and cover. Let stand until the couscous has absorbed the water, 4 to 5 minutes.
  8. Fluff the couscous with a fork. Add the bell peppers and stir lightly to blend.
  9. Slice the lamb thin on the bias. Serve with the couscous, onions and reserved marinade.

Makes 4 servings.

Source: Simply Ming One-pot Meals