Tofu Mousse with Peanut Butter | A SOSCuisine recipe
. A dessert that is as sustaining as a whole meal and can be prepared in no time: Ideal to eat on the go. Peanut butter may be replaced by almond butter.
Quinoa Pudding [Dairy-free (almond)] | A SOSCuisine recipe
. Nutritious quinoa is the star of this tasty dessert which originates from Peru where it is known as "postre de quinoa".
"Fattouche" Salad | A SOSCuisine recipe
A rustic salad from the Middle-East, made with lettuce, tomatoes, cucumbers, parsley, mint, and crumbled pieces of grilled pita bread.
Avocado Vinaigrette | A SOSCuisine recipe
. This must be the easiest appetizer of all. Avocados are very rich in vitamin E and potassium. Go easy on the vinaigrette, bearing in mind that half an avocado contains the fat equivalent of half a tablespoon of oil.
Vegetarian Chinese Fondue | A SOSCuisine recipe
Thin slices of vegetables and tofu dipped in a communal pot of slowly simmering broth placed in the centre of the table. Also known as a «Mongolian Firepot», this meal consists of two steps: first the fondue, then the soup. Apparently eating the soup at the end, rather than at the beginning as we do in the Western world, helps the digestion. There are no hard and fast rules for this meal, other than preparing a rather bland broth at the beginning (it will concentrate and get richer with…
Pea Soup Saint-Germain [Gluten-Free & Lactose-Free & Less sodium] | A SOSCuisine recipe
Fresh pea soup . A traditional French soup that combines fresh peas and lettuce with leeks or shallots to make a thick creamy soup. The name comes from the Comte de Saint-Germain, who was a minister under King Louis XVI.
Chicken Piccata [Gluten-Free & Lactose-Free] | A SOSCuisine recipe
Chicken cutlets with lemon juice, parsley, and capers. Hailing from Italy, the «piccata» [pr. pih-KAH-tuh] dish consists of seasoned and floured escalopes, mostly of veal or chicken, which are quickly sautéed then served with a lemon juice and parsley sauce.
Radishes with Chives [Lactose-Free] | A SOSCuisine recipe
. Radishes are most often used raw in salads. I discovered they can also be cooked, after buying definitely too many at Montreal's Jean Talon market... Their piquant taste becomes milder when cooked, and similar to that of a small turnip.