meatless monday

White Truffle Pizza (Pizza Bianca)

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products. Let’s take a closer look at this month’s box.

PC Black Label White Truffle Oil: 
Deep, complex, earthy, and with tantalizing aromas, the prized and renowned flavour of white truffles is blended with sunflower and extra virgin olive oils to create an enticing gourmet infusion. Drizzle a few drops to enhance flavours of roast chicken, grilled fish, sautéed mushrooms and omelettes.

PC Black Label Smoked Paprika Spice:
Popular in authentic Spanish dishes and in recipes from surrounding regions of the Mediterranean, use our aromatic and distinctively tasting sweet-bitter spice to add wood-smoked red pepper flavours and aromas to everything from eggs to meat, and fish to vegetables.

PC Black Label Nero Di Seppia Conchiglie Pasta:
Authentically made from durum wheat semolina and natural spring water, along with an infusion of traditionally Italian cuttlefish ink and a touch of lemon, our dramatically coloured shell-shaped pasta has a lovely, delicate flavour that pairs well with sautéed seafood tossed in creamy or tomato-based sauces. Imported from Italy.

I have had a chance to try these products in various recipes and I must say that my favourite item this month has been the PC Black Label White Truffle Oil.  It has such a delicate flavour that immediately I thought of making pizza bianca so that the flavours would really shine through and be enhanced with equally delicious ingredients.

And who can resist pizza?  I for one, cannot. I could eat pizza everyday – for breakfast, lunch or dinner.  This twist on a classic pizza is comprised with a few key ingredients such as comte cheese, thinly sliced potatoes, mushrooms, onions, and herbs.  Topped with this lovely White Truffle Oil, the pizza just melts in your mouth!

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I make this on fresh, no knead pizza dough which I have linked the recipe to below,  but it can be made on any store bought pizza dough as well if you’re short on time. This meal is perfect for a romantic date night meal if you want to impress your loved one, or can be easy,  nutritious and simple enough to make on a busy weeknight.

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I hope you’ll give it a try and be sure to leave me a comment below if you make it, I would love to hear from you.  You can also use my hashtag, #hautesucre on social media channels. Happy cooking!

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel. Be sure to stay tuned as I will be doing another giveaway next month!

(This post is sponsored by President’s Choice. I used their PC Black Label White Truffle Oil to make this delicious White Truffle Pizza.)

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White Truffle Pizza Recipe

(makes 1 small 8″ inch pizza, recipe can be doubled for a larger pizza or 2 smaller ones)

Ingredients:

Homemade Pizza dough (or your favourite store bought)

2 Tblsp PC Black Label White Truffle Oil
3 small mushrooms, thinly sliced
1 medium potato, thinly sliced with a mandolin (+ 2 cups of water)
1 small onion, thinly sliced
1/2 cup comté cheese, shredded or sliced
Dried Shallots (optional)
Dried herbs (oregano, basil, parsley)
Olive oil
Sea salt
Fresh cracked pepper
PC Black Label Peperoncini

 

Directions:

Preheat oven to 425F. Line a round baking sheet with a sheet of parchment.

  1. Cook potatoes in a large microwave safe container with 2 cups of water for 4-6 min on high power in microwave. Drain water and let cool completely.
  2. Roll out pizza dough on a lightly floured surface into a 8″ round and transfer to parchment lined baking sheet.  Brush the base with truffle oil.
  3. Sprinkle dried shallots and dried herbs
  4. Layer the potato and mushroom slices overtop, alternating in a fan shape pattern
  5. Add sliced onions and sprinkle with salt and pepper generously. Sprinkle the comte cheese over top.
  6. Drizzle the top with olive oil and bake for 20 min at 425°f
  7. Remove and let cool for a few minutes.  Drizzle with chili oil if desired.  Slice and serve. Enjoy!

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Tofu Breakfast Tacos with Orange Slaw

Breakfast is one of my favourite meals of the day and I’m always excited to prepare new and healthy alternatives.

My take on healthy tacos for breakfast include pan fried chipotle spiced tofu with the most amazing orange cabbage slaw.  These are delicious and easy to whip up for a weekday breakfast and a real crowd-pleaser for those big weekend brunches.

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I have partnered with Tropicana Canada for this recipe using Tropicana Pure Premium® Orange Juice. I made the orange cabbage slaw with Tropicana Pure Premium Orange Juice.  It’s the perfect alternative to limes as it gives the tacos the sweetness that matches the spicy tofu perfectly.  It’s a match made in culinary heaven!

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Tropicana Pure Premium Orange Juice is always on my table for breakfast.  With no artificial sweeteners,  flavours or preservatives, I feel comfort in knowing that I am getting my additional vitamins (Vitamin C, Potassium and Folic Acid).  It is also becoming a favourite recipe add-in for me as it’s so versatile and I use it to bake and cook, too.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

Tofu Breakfast Tacos with Orange Slaw Recipe

Orange Cabbage Slaw:

2 cups sliced purple cabbage
1/4 cup Tropicana orange juice 1 tblsp raw sugar
1 tsp kosher salt

In a large bowl toss the ingredients to combined and set aside.

Chipotle Spiced Tofu:

350g ~ 1 package extra firm tofu, chopped
into small squares
2 tsp olive oil
1 tsp dried chipotle peppers
1/2 tsp red chili powder
1 tsp cumin seeds
1/4 tsp tumeric
1 tsp kosher salt
1/2 tsp ground black pepper
1 tblsp tomato paste

Garnishes :

Cilantro
Sliced avocados
Sour cream
Salsa

6-8 Corn Tortillas

 

Instructions:

  1. Preheat a large skillet and add the olive oil spices, and tomato paste.
  2. Cook for 2 minutes on med high until the cumin seeds start to sputter.
  3. Add the chopped tofu and warm through for about 10-15 minutes.
  4. Transfer to a bowl and garnish with sprigs of cilantro.
  5. Over a flame or in a skillet, warm up the corn tortillas and set aside.

Assembly:

  1. Place one tortilla on a plate and layer with the tofu mixture and top with the orange cabbage slaw.
  2. Add slices of avocado and dollops of sour cream.
  3. Serve immediately. Great to serve family style and everyone can help themselves.

Winter Spiced Shakshouka (Eggs Poached in Tomato Sauce)

Winter Spiced Shakshouka

(This post is sponsored by the FeedFeed and Vitamix).

My favourite weekend brunch includes this Middle Eastern egg dish called Shakshouka. This dish is a feast for the palate with a myriad of spices simmered in a slow cooked tomato sauce with an abundance of chili’s, and topped with farm fresh eggs poached directly in the pan over this magical sauce. It’s adorned with an assortment of fresh herbs and sheep’s feta cheese.

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The inspiration for this dish came from a recent dinner I have with the FeedFeed and the Vitamix team here in Toronto a few weeks ago. It was a lovely dinner with the entire meal prepared with Vitamix’s Winter Spice Seasoning. Delicious notes of cinnamon, ginger, cardamom, cloves, peppercorns and dried oranges complemented and highlighted each course. It is such a lovely spice mix that I have incorporated it into my Shakshouka recipe and can’t wait to try it next in Indian spiced chai.

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This spice blend was made in my new beautiful A3500 Ascent series Vitamix machine and took less than five minutes to make! This machine is a workhorse and has been an absolute delight to use.

The features for this machine are outstanding, I’ve never had a smoothie so rich and smooth and ready in under 1 minute. My kids love it and with the pre-set program settings it’s so easy for them to use!

I hope you enjoy the recipe and when you make it, please tag me on my social channels with my hashtag, #hautesucre as I would love to see your recreations.

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Winter Spiced Shakshouka Recipe

The Shakshouka sauce can be made ahead of time especially if you’re making it for a large crowd and want to prep in advance. It can be warmed up to a gentle boil, ensuring the sauce is bubbling so that the eggs set. You want the whites to be just set while the yolks are still soft and runny. There’s no other way to serve this other than with a nice chunk of bread to scoop up the sauce.

Ingredients:

3 Tbsp extra-virgin olive oil
2 chiles or 1jalapeños, finely chopped
1 small onion, chopped
1 tbsp sugar
4 cloves garlic, crushed
1/2 tsp cumin seeds
1 1/2 tsp Winter Spice Seasoning
1 tsp kosher salt
1/2 tsp black pepper
1 tsp. ground cumin
1 1/2 tsp red chili powder (spicy kind)
1 tbsp. paprika
2 cups crushed tomatoes (passata)
2 cups cooked chickpeas, drained
1/4 cup water
4-6 large eggs
2 tbsp cilantro, dill, parsley, chopped

2 Tblsp Sheep’s Feta Cheese
Fresh crusty bread or pita

Directions:

  • In a deep skillet, heat the olive oil, add onions and sugar and cook about 6 minutes until translucent (do not brown)
  • Add crushed garlic, chopped chillies, and cumin seeds ~ fry 2 minutes.
  • Add the Winter Spice mix and the rest of the ground spices and cook 3 minutes, stirring to incorporate everything.
  • Add the crushed tomatoes, chickpeas and 1/4 cup water (if using passata, do not add additional water). Cover and cook for about 10-15 min.
  • Smooth mixture into base of skillet and gently crack 4-6 eggs on top. Spoon some of the tomato sauce over and around the eggs. Immediately cover and cook approx 4-5 min or until eggs are cooked through to your desired preference (runny or semi solid yolk).
  • With a large spatula, gently remove sauce and eggs onto plates and top with chopped herbs and serve with crusty bread or pita. Enjoy!

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