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Meatless Monday: Edemame Edition

Happy Meatless Monday Everybody!


We got really excited when we found out that this week’s edition of Meatless Monday is edemame beans!  We love edemame beans.  In fact, every time we go out for sushi we always order a big bowl of them as an appetizer.  Steamed and lightly sprinkled with sea salt, they are simply the best!

But of course, we couldn’t just steam them and toss them in a bowl and give that to you as a recipe.  Not for meatless Monday!  No, we knew we had to be a little more creative than that!

So we made soup.

On the last day of summer vacation.

Smokey BBQ Edemame Soup!

There’s probably a rule somewhere about not making soup until after labour day, but when your instincts tell you to make soup, you make soup.  Besides, it was chilled (sort-of) so it doesn’t really count as soup. Well, in our opinions, anyways.

This soup was full of green things, too!  Obviously the primary ingredient was edemame beans, but there were also some green peas and avocado thrown in there, too, for good measure 🙂

This soup was creamy but still with lots of texture, and had lots of great BBQ flavour.  Hot or cold, we think it’s a perfect summer soup.  So on this last day of summer, go ahead and make soup… we won’t judge you 🙂

Oh, and don’t forget to visit Heather at Better With Veggies to check out all the other Meatless Monday Participants!

Smokey BBQ Edemame Soup

Time: 45min- 3hrs (depending on if it is served hot or cold)
Serves: 5-6


500g bag of frozen edemame (~4 c.)
2 c. frozen peas
1 avocado
1/2 c. white onion
2 cloves garlic
2 c. veg stock
2 c. water
1/4 c. Worcestershire sauce
1/2 c. milk
2 tbsp nutritional yeast
4 drops liquid smoke
1 tbsp lime juice
1 tsp kosher salt
pepper, to taste


Put all ingredients into a pot and bring to a boil. Reduce heat and allow to simmer for 30min.  Using a hand blender, blend the soup until smooth. Alternatively, blend soup in a blender. Serve immediately or allow to chill for 1-2 hours.


What’s your favourite way to have edemame?

Our Dad is Full of Beans!

So the reason why there was no new post yesterday is because we were spending the whole day with this guy:

What a handsome man! 🙂

Seriously don’t know where we’d be without our daddy! He’s always there to support us, emotionally, financially (the champ’s footing most of the bill for school currently!), always trying to keep us laughing and is 100% there for us whenever we need a hug.  He always believes in us.  He’s been there for every race he can get to, and if he can’t be there he’ll be glued to either the live stream (if there is one) or the results page, and is the first to message us after a race! This year, he surprised us at OUA’s in Ottawa – we had no idea he was coming! He’s a big mustang fan 🙂

OUAs In our halloween finery, of course! 

Home-made sign for some encouragement on the drive to Rochester!

He’s also the most amazing, do-it-yourself, mister-fix-it! We can recall the countless number of toys, school projects, necklaces and other random things he’s fixed for us and our brothers over the years. But that’s childs’ play.  He rebuilt our sun room all by himself, and just recently finished re-building our barn! He made his own concrete forms and everything.  According to the guy who came in to pour in the concrete, 9 times out of 10 home-made forms crack and break when he goes to fill them in, but not our dad’s! He’s way too good for that 🙂

Barn Before:


Barn After!

Our dad also LOVES Fieros! He has 3 of them! And of course he does most of the work on them all by himself 🙂


I think we must get a lot of our own do-it-yourself attitude from him, except ours of course, is in the kitchen! 😉

Every year for Father’s Day, our family comes to our house for a BBQ! Dad fired up the grill  for some chicken thighs rubbed in the “Lick Your Chops” bbq sauce from the Looney Spoons Cookbook (seriously love these girls!), and the fam jam brought over salads, buns, deviled eggs (yummm), drinks and dessert!

Check out that cake! Thanks, Aunt Gina!

Of course, we had to contribute something as well! We wanted something fresh, summery, and super nutritious! So we thought, why not do a bean salad?

Mmmm… bean salad….

Just look at all those colours! 🙂 We actually made a lot more than what is shown (it’s quite the big recipe!) but our family gobbled it right up! This is what was left over. Mental note: take photos before dinner next time! (but left-overs for lunch today – I think so!)

Bean salads are great because they’re an excellent source of protein and have ridiculous amounts of fibre, so they’re low-fat but super filling! They’re also quite versatile and perfect for summer: cool and refreshing. They make a great addition to any bbq or picnic because they’re easily packed up and really inexpensive to make.  Beans are probably one of the cheapest sources of protein out there, and if you’re buying them in cans, the only prep they require is rinsing off the brine.  This salad is best of you let it sit in the fridge for a few hours or over night so that the flavours have time to mingle.

A super scrumptious, light and colourful bean salad that’s (almost) as awesome as our dad! Happy Father’s Day! 🙂

Summer Time Bean Salad

Serves: 10-15, maybe even more!

Prep time: 10min

For the salad:

1 19oz can black beans

1 19 oz can red kidney beans

1 19oz can chickpeas

1 cup frozen cut green/yellow beans, thawed

1 cup frozen corn, thawed

1/2 medium red onion, diced

1 red bell pepper, diced

For the dressing:

1/4 c. olive oil

1/4 c. lemon juice

1 Tbsp honey

1 1/2 tsp. dijon mustard

1 tsp granulated sugar

1/2 tsp celery seed

1/4 tsp salt

pepper to taste


Combine all salad ingredients in a large bowl.  For the dressing, whisk all ingredients in a separate bowl and pour over salad, stirring to coat.  Allow to chill for at least 30min.


Do you have any special dad-memories that you’d like to share?

A New Twist on an Old Favourite

In yesterday’s post, we briefly mentioned a cabbage salad, which made the perfect side dish for our curry burgers! This cabbage salad was seriously delicious. It was crisp and light, fresh and summery, and oh so colourful (you know how we love colour!).


We both have loved coleslaw since we were little girls, when our aunt would bring a big bowl of it to all of our family dinners.  And while we will willingly eat it all year round, it is especially delicious in the summer time at a barbecue!

We decided that a lighter side would make a good contrast to our burgers, and this coleslaw salad fit the bill perfectly!  While most traditional coleslaw recipes call for high-fat dressings, (which kind of nullifies all the wonderful health benefits of eating a salad), ours is dressed lightly in an oil-and-vinegar style marinade to keep it bright and fresh-tasting.


One great tip that we learned from Angela over at Oh She Glows is how to slightly soften your cabbage to  make it a little easier to eat.  The trick is to pour boiling water over your chopped cabbage, and then rinse it with cold water to prevent further cooking. You can see a picture of this method here.

You may think that the spices we chose are a little unconventional, but we wanted the flavour profile of the salad to go a long with that of the burger, and we don’t really care for convention, anyways :).

So if you’re planning a back-yard barbecue this weekend, or any time during the summer, really, you should give this salad a try, you won’t be disappointed!

Sweet n’ Sour Cabbage Salad


Time: 15 min.

Serves: 8-10






1/2 head purple cabbage

1/2 head green cabbage

2 large carrots

1 c. raisins


1/4 c. olive oil

1/2 c. white vinegar

1 Tbsp Peach juice

2.5 tbsp honey

1/2 tsp salt

1/2 tsp cinnamon


Finely chop cabbage and grate carrots.  Place cabbage in a colander and pour boiling water over it, then rinse it with cold water.

Toss the cabbage, carrots, and raisins together in a large bowl.

In a separate bowl, combine all dressing ingredients.  Toss dressing into salad, and let sit, refrigerated, for at least one hour before serving.

A Burger by Any Other Name

I am not a crazy red meat person.  I enjoy a good steak on occasion, and am learning to appreciate more and more the uniqueness of bison and elk, but it’s not something I would typically order at a restaurant or really ever make at home. Once or twice in the summer, tops. But there is one way in which I crave beef, and I’m talking mouth watering, day dreaming, nothing else will satisfy it.


I adore them! There are so many things you can do with burgers, so many topping options, bun options, flavours, cheese or no cheese- the list is endless! With summer now upon us, and Food Buzz’s Flavour of the Month being burgers, Brit and I decided we had better get to burger making!

We didn’t, however, want to make an ordinary, ‘normal’ flavoured burger (though those are delicious!), we wanted to be a bit more creative. After turning over a few ideas, we settled on and East-indian/ Trinidad and Tobago influence – Curry!

And you know what? It was a damn good idea! They were so juicy and loaded with flavour! In the past, we have struggled with creating a recipe in which the patties would actually hold together when put on the BBQ, but we came up with a sure-fire method that will guarantee non-crumbly burger! The trick? Whipping half your beef mixture around in the food processor – it turns into a “glue” as my dad so aptly named it, but by adding the other half in manually afterwards keeps that same delicious burger texture!

Of course, one can’t simply throw any old toppings on a curry-infused beef patty and call it a burger! We knew to make this a winner, we had to put together something that would compliment the burger while not taking away from the flavour of the burger itself. We decided on two: A savoury/fruity chutney (fruit in a savoury dish=best!) and a coconut-lime yogurt spread. Finish off with a crisp leaf or two of lettuce and darlin’, you’ve got yourself a home-run!

*The chutney you will definitely want to make ahead, as it takes a couple hours and has to chill afterwards, as well. There are a few different methods that can be used to make it, but each still takes time to allow the flavours to fully develop.

Paired with a light sweet n’ sour cabbage salad (recipe tomorrow!), this is the perfect meal at the end of a hot summer day. Or any day. 😉

And with that I leave you with not one, not two, but THREE recipes! Go crazy!

Juicy Curry Burgers

Prep time: 20min

Cook time: 20min (ish)

Servings: 10 4oz. patties


2 lbs lean ground beef, divided (it’s best to use beef that hasn’t been frozen, or allowed to thaw fully in the fridge)

1/2 c. greek yogurt

1/2 c. bread crumbs, divided

1 clove garlic

1/8th of an onion

1 tsp. curry powder

1/2 tsp. cumin

1/4 tsp. ginger

1/4 tsp. turmeric

1/4 tsp. ground mustard

1/4 tsp. cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. salt

black pepper


Put one pound of the beef in the food processor along with 1/4 c. of the bread crumbs, yogurt, onion, garlic and spices. Blend until a smooth, mashed-potato like texture. Transfer to large bowl and mix remaining beef and bread crumbs. Shape into patties, 4oz each. Grill on low to medium heat, flipping occasionally, until burgers are cooked through (71 C/160 F). Take you whole grain bun, start with lettuce on the bottom, followed by chutney (recipe below) and the burger placed on top. On the top half of the bun, spread yogurt (recipe also below!).

Peachy-Tomato Chutney

Total Time: 2-3 hours

Makes: 3-4c.


1 28oz. can no-salt added tomatoes (we used whole and cut them into chunks)

2 c. canned or fresh peaches, chopped

1/3 c. honey

2 tsbp Arrow root flour

1/4 tsp. cinnamon

1/4 tsp. mustard seed

1/4 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1 c. red onion


Bread Maker Method: If you have a bread maker, simply put all the ingredients into the machene, select the “preserves” setting and let er’ go! Once finish, transfer to a container and allow to chill in the fridge for at least an hour.

Stove-top Method: Combine all ingredients in a pot, bring to a boil, then reduce to a simmer forone hour. Transfer to another container and allow to chill in the fridge for at least an hour.

Slow-cooker Method: Combine all ingredients in slow cooker and cook on high for one hour or so, then transfer to another container and allow to cool in the fridge for at least an hour.

Coconut-Lime Yogurt Spread

Total time: 5 min


2/3 c. greek yogurt

1-2 tsp. lime juice

1/4 tsp. coconut extract


Combine and enjoy!

– Julie

Do you like burgers?

What’s your favourite burger combination?

Taste the Rainbow

When we were little, both of us loved skittles! We’re talking die-hards here.  Every year at camp, skittles were always purchased at both tuck shop trips during the week, and were eaten to the point of sore teeth and aching bellys. That’s probably the main reason why neither of us can stand to eat them now, the thought of eating even just one skittle… [shudder] our teeth hurt just thinking about it! Skittles aren’t the only colourful treat that we shared a mutual love for: Does anyone remember bright blue-and-pink bubble gum or crazy coloured birthday cake ice cream? Or how about rainbow-chip cookies? I think it’s safe to say that colour has always drawn us in.


While we have moved on from our obsession with the colourful little candies and unnatural ice cream flavours of our childhood, our love for colour in our food is still just as important to us as the flavours themselves.

Which is why we are 100%. Full-out. Completely obsessed. With SALAD.

“Epic Salads” are our favourite way to use up leftovers, use up our veggies when we (not thinking) go grocery shopping right before we’re about to come home for Christmas holidays and bought way too many vegetables, and are eaten on an almost daily basis.

We pride ourselves in our ability to make even the most adamant salad-hater drool over our creations.

And now, epic salad time:


So what makes a salad epic?

It’s all about a good base, and then loaded with the best toppings!

We like spinach best, but a good base basically means your favourite leafy green! Could be a spring mix, kale, boston leaf, etc.  Then, you want to add your veggies! We usually do pretty much every vegetable in the fridge (tri-coloured peppers, tomatoes, broccoli, cucumber, carrots, cauliflower…).

Now here’s where the fun comes in.  The possibilities for salad-toppers are endless: roasted butternut squash, couscous salad, berries, croutons, nuts, seeds, raisins… everything goes! Here are some of our favourites:

Hummus, home-made croutons (recipe to come!), roasted chickpeas (recipe also to come), salsa, avocado, hard-boiled egg, tofu, chicken, walnuts and dried cranberries, left-over couscous salads, quinoa, cubed sweet potato, sliced butternut squash, leftovers, we could go on, but we’ll let you dream up your own tasty ideas!

Of course, the salad dressing is key! Sometimes one is unnecessary depending on what your topping your salad with, but often they add that final kick that every salad deserves. We will definitely be posting some of our favourite salad dressings in the near future!

Finally, the cheese.  We LOVE cheese! Cottage, goat, feta, asiago, cheddar… a little goes a long way! You don’t need much, just a small amount adds so much!

We couldn’t write a post without leaving you with an actual recipe, so here is our creamy lemon-dill potato salad, with the lemon-tahini dressing from the salad queen herself, Angela, over at Oh She Glows.

Lemon-dill Potato Salad

 Total time: 20min

 Serves: 4-6


 5-6 medium potatoes (any variety)

 2-3c. kale, chopped

 1c. frozen peas, thawed

 1/2 red pepper, diced

 2 large stalks of celery, diced

1 recipe of Angela’s Lemon Dill dressing


Boil potatoes in large pot or cook in microwave until soft.

While potatoes are cooking, dice up veggies and make dressing.

Once potatoes are cooked, chop into bite-sized pieces and toss with veggies and dressing.

Allow to cool in fridge (or freezer, if you’re in a hurry!) until ready to serve.

– twosaucysisters

What are your favourite salad toppings?