Tag: organic produce

Spaghetti Squash with Leeks and Beans

You've got to make this Spaghetti Squash with Leeks and Beans recipe -- its too delicious and very healthy! This recipe is perfect for a light Spring dinner or a leisurely lunch.

We roasted the spaghetti squash until tender with a slight blister on the top, making it a little smokey and sweet. When its paired with caramelized leeks and beans, the texture is almost like Chinese egg noodles  -- silky and almost glazed, with a slight chew.

This meal is gluten-free, grain-free, vegan, high in protein and fibre. Its suitable for many special diets. It makes a very healthy, low carb and light alternative to pasta.

 

Spaghetti Squash with Leeks & Beans

  • 1 spaghetti squash, cut in half, seeds removed
  • 1 leek, sliced ½ “rounds, washed, with or without green tops
  • 1 can of white cannellini beans, rinsed
  • 1 tbsp olive oil
  • 1 tsp sea salt

Place the squash face up on a parchment lined baking sheet and roast at 450 for 25 minutes or until soft.

In a large skillet on low heat, add olive oil and leeks and gently saute until translucent.  Add beans and sea salt.  Set aside. Once squash is ready, use a fork to shred the flesh into thin strands. 

To serve, place squash in a serving dish and cover with leek and bean mix.  A beautiful light dinner!

Smoothie of the Week: Mango Punch Smoothie

Did it just hail outside?! We're in need of a tropical escape in a glass and we guess that you probably are too!

You've got to try this Mango Punch Smoothie. Its like drinking a beach vacation!This smoothie is also great for your tummy because it contains mango and pineapple -- two fruits that boast natural digestive enzymes. This smoothie is vegan, gluten-free, thick, tropical, sweet and satisfying.

Today's recipe is our Smoothie of the Week meaning its available.in our Brampton Juice Bar, for online purchase and home delivery across the GTA, and here is the easy recipe so you can make it yourself anytime you like:

Mango Punch Smoothie

Blend until smooth. Enjoy!

Vegan Sheppard's Pie

Is there anything more comforting than a Sheppard's Pie on a dreary night? We don't think there is! That's why we created this healthy vegan variation of the classic recipe.

Our healthy version of Sheppard's Pie is just as comforting as the original but so much better for you. Meat is replaced with lentils which are high in protein and fibre. Potato mash is replaced with cauliflower mash for a lighter and more figure friendly topping for the pie. This recipe is bursting at the seams with organic vegetables making it a very healthy meal. It feeds a crowd so it's perfect for dinner parties or just a family dinner where you want some leftovers (or second helpings). We hope you love it!

 

Vegan Sheppard's Pie

  • 2 cups of green lentils, soaked overnight
  • 2 heads of cauliflower, steamed
  • 4 cloves of garlic, steamed with cauliflower
  • 1 red onion, finely diced
  • 1 pack of shallots, finely diced
  • 4 ribs of celery, finely diced
  • 4 carrots, finely diced
  • 2 red peppers, finely diced
  • 1 bag of frozen peas, added at the end
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp paprika
  • 1 tbsp dried basil
  • 2 tsp sea salt (one for base and one for topping)
  • 2 tsp black pepper (one for base/one for topping)
  • Nutmeg, paprika and fresh parsley for garnish
  • 1/4 cup olive oil
  • 2 cups filtered water

 

Saute red onion and shallots with the olive oil in the 11quart soup pot. Stir until translucent and add celery, carrot, red pepper, spices and sauté until soft. Add lentils and stir before adding water. Cook down until lentils are just tender. Add frozen peas and stir. Remove from heat and allow to cool while making cauliflower topping.

 

For topping, steam cauliflower and garlic in about 2 inches of water in the soup pot, just until tender, don’t overcook or it will turn to mush. Cool and transfer to food processor and add salt and pepper, pulse until soft.

 

To assemble, put lentil base into pans, spoon over cauliflower and cover lentil mixture, keeping it smooth. Sprinkle paprika and nutmeg, finish with a few parsley leaves in the center.

Easy Vegetable Stir Fry

Happy Chinese New Year from Wanigan!

To help you celebrate the big day we created this easy to make Vegetable Stir Fry Recipe for you! Its a great way to enjoy a large serving of organic vegetables. Make it at home with ingredients ordered from the Wanigan online store delivered right to your door across the GTA, or stop by our Brampton location to purchase the ingredients you will need from our store yourself!

Easy Vegetable Stir Fry

  • 1 head of broccoli, with stalks
  • 2 carrots
  • 2 celery ribs
  • ½ onion
  • 1 clove of garlic, minced
  • 2 leaves of kale, chopped
  • 2 tbsp olive oil or coconut oil
  • 2 tbsp Tamari or Bragg’s Liquid Aminos
  • Parsley for garnish

Prepare your onion by peeling it and chopping it roughly. Peel and mince your garlic and then roughly chop all your vegetables.

Heat the oil in a frying pan over medium heat. When it sizzles a bit add your onion and gently fry it until it is translucent.  Add the garlic and saute it for a minute. Then add your vegetables and fry for a one minute until everything is cooked but still has a bite (the broccoli will be more green etc.). Add your tamari and saute for another minute or two. Garnish with fresh parsley and serve.

Chocolate Avocado Pudding/Icing

Who doesn't love chocolate pudding? No one we know! This recipe takes the guilt out of the classic dessert. Avocado creates a creamy thick base, dates provide natural sticky sweetness and cacao gives that hit of chocolate you crave!

This recipe is full of superfood ingredients. Cacao is one of the richest sources of antioxidants on the planet! Avocado offers hearty healthy fats and dates are anti-infective and great for digestion.This recipe is also vegan and gluten-free making it suitable for even the pickiest eaters!

This recipe is so easy to prepare and will make the perfect impressive dessert for that special someone on Valentine's Day. Make it with organic ingredients from Wanigan delivered right to your door. Click on each ingredient listed below to order.

If you make this pudding yourself at home, post a photo on Twitter or Instagram and tag @WaniganFoods because we want to see your masterpiece!

Chocolate Avocado Pudding/Icing

  • 2 avocados
  • 2 tbsp coconut oil
  • 1/3 cup maple syrup
  • 3 dates, soaked and chopped
  • 2 tsp vanilla extract

Add all ingredients in a blender and enjoy the luxurious creamy chocolaty heaven!

Creamy Carrot Apple Smoothie of the Week

This is our smoothie of the week! Its creamy, earthy and rich thanks to great fresh ingredients like carrots, apples, cashews and hemp seeds.

The carrots in this recipe offer beta carotene and a lovely orange hue. The apple offers fibre and a subtle sweetness. The cashews and hemp make this smoothie thick and creamy, and the hemp seeds offer healthy omega fats.

This healthy smoothie can be ordered online as our smoothie of the week, purchased in store and made at home by you with ingredients ordered from Wanigan for home delivery!

 

Creamy Carrot Apple

 Add all ingredients to a high speed blender and puree until completely smooth and creamy.

Carrot Apple Ginger Soup

Our featured recipe of the week is this smooth, refreshing and light Carrot Apple Ginger Soup. If you are trying to stay on track with your New Year's Resolutions, this soup might be a new staple in your diet! The ingredients are in season, vegan and gluten free. The soup is lightly spiced making it easy on sensitive tummies. It is also full of beneficial anti-inflammatory ingredients like ginger and turmeric. This soup is also low in fat and high in fibre. Give it a try with organic ingredients available in this week's Wanigan Produce Boxes!

Carrot Apple Ginger Soup

  • 1 small onion, chopped
  • 1 lb carrots, chopped
  • 1 rib of celery, chopped
  • 1 clove of garlic, minced
  • 1 tbsp of fresh turmeric root, or 1 tbsp dried
  • 1 tbsp grated ginger
  • 2 apples, cored, peeled and cubed
  • 2 tbsp olive oil
  • 4 cups filtered water
  • 1 tsp sea salt
  • 1⁄2 tsp black pepper
  • 1 tbsp cumin

In a medium sized soup pot, heat olive oil and add onions. Sauté until translucent and add garlic, celery, ginger, tumeric and carrots. Saute for 2 minutes stirring frequently and add spices and water. Bring to a boil and add apples, reduce to a low simmer until carrots are tender. Blend and enjoy!

Don't forget to visit our blog for new smoothie and vegan and gluten-free recipes posted every week!

Mango Almond Smoothie

We decided to abandon Winter entirely and drink the Tropics in a glass! This smoothie will remind you of warmer days. This Mango Almond Smoothie is our Smoothie of the Week which means it is currently available from our Organic Juice Bar and available for home delivery. We also want you to be able to make it at home with ingredients ordered from Wanigan Foods which is why we included mangoes and bananas in this week's produce boxes for home delivery!

This smoothie is bursting with tropical fruits including mangoes, bananas and goji berries. These tropical fruits give this smoothie great texture and creaminess, not to mention load it up with essential vitamins and minerals. For extra creaminess and a complimentary flavour we added some almond milk into the mix as well.

We hope that you like this creamy and healthy vegan smoothie. Order it for home delivery, buy it in store or make it yourself with the recipe below!

 

Mango Almond Smoothie

Add all ingredients to a high speed blender and puree until smooth. Serve.

Sauteed Butternut Squash and Kale

This hearty recipe is light yet satisfying. Its also vegan and gluten free! It is full of healthy organic vegetables like butternut squash and kale, offers a good source of protein thanks to the chickpeas and pumpkin seeds and is the perfect comforting dish to enjoy on a chilly evening.

We are stocking up on ingredients from Wanigan so we can enjoy this hearty vegetable stew all week! Order what you'll need from Wanigan foods for GTA area home delivery by clicking on each ingredient highlighted below.

Sautéed Butternut Squash and Kale

  • 1 butternut squash, peeled and cubed
  • 2 leaves of kale, torn off stems
  • 1 cup cooked chickpeas
  • 1⁄4 cup water
  • 1⁄4 cup olive oil
  • 1 tbsp Italian herb mix
  • 2 tbsp coconut sugar
  • 1 tsp sea salt
  • 1⁄4 teaspoon cayenne
  • 1⁄2 cup raw pumpkin seeds

In a medium sized soup pot, heat olive oil and add cubed squash. Sauté on low and add the water, sugar and herbs and stir frequently until tender. Add kale and chick peas, stir to combine and remove from heat once kale has wilted. Finish with salt, cayenne, toss with pumpkin seeds and serve!

Cucumber Mint Smoothie of the Week

We have a super hydrating and refreshing smoothie for you this week, Cucumber Mint! It's light and satisfying and soothing to the stomach. The perfect treat after the holiday binge!

All of the ingredients are in season and available now in store and for home delivery from Wanigan Foods. The smoothie is also for sale ready made from our juice bar and available for home delivery as well here. We hope you give this smoothie a try!

Cucumber Mint Smoothie

  • 2 mint leaves
  • ½ cucumber
  • ½ cup packed spinach
  • 1 lemon
  • 1 cup water
  • ½ cup ice

Add all ingredients to a blender and puree until totally smooth. Enjoy!