your mission completed: summer substitutionsAccept all substitutes! Gastroposters did just that for this week’s mission, showing off
innovative takes on recipes that subbed in everything from lentils instead of meat to lightening up your sweets. On these pages, Twitter handles are in blue and Instagram handles are in brown.
your food could be in the paper, too
last week, our mission partner Canadian Lentils asked you to share your #fundelentil substitutions.
Gastroposters proved just how versatile lentils are with this diverse display of dishes.
Crispy lentil sesame nut bars: these treats are packed with protein and fibre.
Irene Matys@irenematys
Turn your carrot soup up a notch by adding some curry paste and a cup of dry green lentils.
Laura Stolf@stolf_l
Cindy Leung@myskinnyfilesSpicy lentil crunch homegrown sprouts with burger patty, avocado and cherry tomatoes
Savina Cecatini@the_savi_veganVegan shepherd’s pie with lentils, portobello mushrooms and sweet and Yukon Gold potatoes
Sara Verk@thekitchensinkblogBaked lentil falafel balls are hearty, easy to cook and I really like their flavour
Nimu Ganguli@chef_nucradMeatless meat loaf made from lentils beans and ground tofu
Susan Giudice@susan_giudicePeanut butter oatmeal chocolate chip blondies made with red lentils
Betty Kwan@asylum_01Coffee and condensed milk jelly
Doris Romano@torontobymouthRaw buckwheat porridge: when you’re craving the comfort of oatmeal sans heat
Stephanie Pronio@sdipronioNow this is how I like to get my greens in: yummy kale pancakes
Anthoni Chan@anthoni427Tomato gazpacho ramen
Amina Kamran@akamr075Chocolate cake with chocolate frosting made sugar-, dairy- and gluten-free
Jason Mayo@mayojasonIndian take on chicken and dumplings: curried chicken and bhajis
Angela Seno@angelasenoQuinoa and avocado salad: a healthy substitution for rice
Eiko Anderson@milk_and_sparrowFeeling inspired: caramelizing onion for my frittata
Carly Smith@foodinventif Substituting a warm veggie soup for a refreshing summer smoothie bowl
Liliya Tychshenko@ltychshenkoPanna cotta dessert with balsamic fig compote
Joylyn Bachar-Aficial@proudpinayintorontoUsing old bread for bread pudding
Denise Dalla Costa@food_shoes_lifeSweet potato rounds replace crostini
Jennafer Ashley@freshandfit1Cacao and coconut chia protein pops
Lani Maspoch@lani_cooksEnjoy our coconut lemon chili kale chips
Patricia Curwen@hungryfortheripelifePear and asparagus salad
Maria Shim@boniskitchenZucchini pancake
Rob Mancini@rvlmanciniHerbs and tamarind with fiddleheads instead of shrimp
Karley Derosia@cleaneatsbykarlSpicy meat-free chorizo hash
Melissa Prince@princey79Joining the zucchini noodle fan club
Vicky Weiss@momwhorunsI was bored of regular fruit so I substituted with an exotic starfruit
Jessica Bronstein@bubbysbestWho needs flowers when you can have candy kebabs?
Harvey Milgrom@harvenator60Shepherd’s pie using Yves veggie ground round and sweet potato
Gigi Madanipour@itsasparklylifeWon ton wrappers are perfect for party bites like these baked chicken taquitos
Robyn Hunt@robynmhuntI can never find corn tortillas in Whitby so we bought Masa Harina to make our own
Mery Minami@meryminamiAmazing healthy ice cream: no milk, just green tea powder and frozen bananas
Ngee Kap@ngeekapSoy milk and rice flour crepe for breakfast
Tien Can@cntspaceVegan mojito gelato from Bang Bang Ice Cream
Kaitlin Carroll@kait_2908Blood orange ice cream bar from Sweet Olenka’s
Stephanie Patafio@stephpistachioStrawberry brownie towers
Reema McCowan@wunderpussSwap your hot teas for cool treats with a delicious homemade Earl Grey popsicle
Tara Maini@choperellaLentil and quinoa salad with a black garlic and sumac vinaigrette
Jasmin VicencioFourth-time GastroposterJapanese cheesecake: use all purpose flour and cornstarch instead of cake flour
Ekta AgarwalFourth-time GastroposterInstead of parsley I used coriander
Michelle Di Febo@chelledifeboQuiche with sweet potato crust
Amanda Kohler@aekohlerDidn’t have enough chocolate chips so added mini marshmallows instead
Christina Cruggina@dishcrawlmissBlack forest crepe with Greek yogurt cream and dark cherry sauce
Bibi Ramzan@chickadeebbSubstituting carrots for berries in this smoothie
Kaya Kayin@kayakayinGluten-free yumminess by substituting bread for tomatoes
Vanessa Le PageFrequent GastroposterMy four mushroom tourtière had several meat eaters fooled
Rocco Signorile@imthedarkknightUnchicken and waffles: no meat used! A vegan substitute to a classic Southern dish
Stephanie Kong@doctornomPolenta fries, anyone?
Mira Petrovic@truefoodloveThese veggie burgers are about to go in the oven for dinner
Ezra Grossman@ejdessertsThese aren’t your usual brownies: handmade chocolate garnish atop
Maria Zychowicz@artsymaria101Substituted my carrot muffins with beets and poppy seeds instead of nuts
Tiffany Dillon@tragiccouturistAsian fusion nachos
Katie Stevens@aquascumBanana bread substitution: apple sauce in place of oil, chocolate chips for walnuts
You can make a meringue without eggs: use chickpea brine, whipped with sugar and vanilla.
Emily Sine@emmersine
Switch up barbecued meat and veggies with grilled halloumi cheese and grilled peaches.
Camille West@thesavourycellar
Ribboned heirloom carrots in place of pasta, with red peppercorns and charcoal salt.
Brooke Weber@bweber101
Cuttlefish salad with water convolvulus drizzled with mum’s homemade rojak sauce.
Alison Khaw@alykhaw
Strawberry spinach salad with toasted ramen noodles instead of croutons or bacon bits.
Maria Aquino-Giannini@mariaagiannini
Lentils are not just for soup: lentil and cremini mushroom burger. Yum!
Sonia Parisi@cucinamiawb
Gastropost itWhatever you eat in order to complete the mission, the important part is sharing it with the Gastropost
community. There are several ways to do that:
Visit gastropost.com to see what your fellow Gastroposters have been eating.
Post a photo on Instagram and
tag it with #gastropost
Post a photo through Twitter and tag it with
#gastropost
Upload a post to Facebook and
tag it with @Gastropost
Post directly to our
website
gastropost.comDON’T HESITATE TO GET IN TOUCH WITH US.
WE’D LOVE TO HEAR FROM YOU. Email us at [email protected]
Or: twitter.com/gastropost Like us at facebook.com/gastropost
mission partner: canadian lentils
mission inspirationchocolate chip lentil cookies
Did you know that lentils are one of Canada’s top exports? Saskatchewan grows 95%
of the country’s lentils, and Canada is the world’s largest producer of lentils. Versatile, easy to cook and wildly nutritious, it’s time to laud this wonderful legume. Not only are
they easy to cook with, lentils offer an endless number of possibilities in the kitchen for recipes both savoury
and sweet. If you need some inspiration for completing the sweet component of this week’s mission, try making chocolate chip lentil
cookies. These awesome cookies will impress everyone at your table. The kids won’t know they have a secret ingredient, they’ll just know they
taste good. But you’ll know they’re packed with healthy lentil purée. For this recipe and more ideas for using lentils in sweet and savoury
dishes, visit fundelentil.ca. If you use lentils to make something for this week’s mission, let us know by adding the hashtag #fundelentil to your
#gastropost. We’ll feature some of your ideas in next week’s paper!
your next mission:sweet & savoury
The age-old question as to whether you’re a sweet or salty person begs a far more overlooked question: why not have both? This
week, we want you to celebrate your sweet and savoury tooth with a meal that makes use of these two tastes. Maybe it’s a sweet and sour sauce on your chicken, an ice-cold soft drink to wash down
a burger or the addition of some bacon to baked treats. Whatever your sweet and savoury combo is, show us why it’s unfair to pick
sides when it comes to the world’s two greatest seasonings.
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