I would like to introduce you all to a good friend of mine, the beautiful, talented and free spirited, Lyra. I have been celebrating good food and great laughs with Lyra for many, many years, but most recently I watch from my suburban sidelines as she travels the world, bringing her refreshing dose of positivity to regions in need. Lyra is an incredible fine artist, a supportive friend and a true believer in the versatility of vegetables; I am proud to have her as this week’s featured Awesome Apronite.
Your name / what should we call you? Lyra!
Where do you live? Toronto (today)
3 things that make you awesome:
1. I have amazing friends and family.
2. I have been fortunate enough to be able to travel to some incredible places and meet some incredible people that have expanded my worldview and deepened my awe for the infinite diversity that makes up our tiny planet. I guess that’s actually what makes the WORLD awesome, not me.
3. I can make a pancake out of anything.
What are you eating this week?
Oh! So I just discovered how to make veggie meatloaf out of lentils! It’s sooo good, I’ve made it twice this week (actually, my dad and I used as filling for tamales on Sunday, too). You can put just about anything in it–I’ve made an Italian version and an Indian version so far. It’s gluten-free, too! I’ll try to come up with some measurements and give an approximate recipe (I’m pretty haphazard with that stuff).
Serves 1 to 2, depending on hunger.
- 2 cups of lentils
- 1 onion
- as much garlic as you like
- 2 Tbsp ground flax
- any other veggies you like! I used mushrooms and spinach.
- 1 cup oats
- 1/2 cup BBQ sauce
- handful of cornmeal
- herbs, spices (whatever you’re in to)
Sauteé the onions, garlic and veggies with the BBQ sauce, blend together with the rest of the ingredients in a food processor. Throw a little olive oil and herbs in there, too. It should be a meatloaf-y consistency. It’s better if you put some more BBQ sauce on top. Bake in lined bread pan at 375 for 35-40 minutes. I covered it for about half the time, then let it brown until the end. ENJOY!! P.S. I couldn’t find my bread pan, so the ones you see in the picture (with a mustard-tahini sauce) were made in a muffin tin. It worked perfectly! (For a much, much better picture and less approximate recipe, go here: www.healthfulpursuit.com)
3 local ingredients that excite you:
1. Nothing beats a crunchy, cold Ontario apple in the fall.
2. Tomatoes! When I was a kid my sister and I rode horses out in Milton (the 100-plus-year-old barn we rode at has since been turned in to a housing development. Sigh.), and every summer we would buy tomatoes and corn from the farm next door and eat them in our backyard. Boiled sweet corn and fresh tomato salad is still my favorite summer meal.
3. Sweet corn! (see above)
3 imported ingredients that you can’t live without?
1. Tahini! (from Lebanon, usually)
2. Valentina hot sauce (from Mexico)
3. Bananas..I try to limit how often I buy them but there’s just no substitute.
When I say “Banana”, you say:
Slug. They were my favorite childhood animal.
Who are you cooking/baking for this week?
I cooked tamales with my dad on Father’s Day and I might bake some cookies for a friend in exchange for bike work. Other than that, ME!
What’s in your glass?
Whatever it is, it’s half full.
What would a sandwich inspired by you be called and include?
Sundried tomato hummus, roasted eggplant and red pepper, homemade Vidalia onion mustard, avocado, cucumber and spring mix, on socca (chickpea-flour flatbread). I haven’t thought of a worthy name for this yet, it’s just straight up awesome.
Can I recommend “The Lautitious Lyra”? 🙂
Can you recommend a must visit restaurant for those visiting your home turf?
It’s so hard to choose just one in this city, but Bacchus Roti (1376 Queen St W) is definitely in my top 5.Add to favorites