The Coup opened their doors a nice few years ago and yet during this time I’ve only been to the place 3 times! Yep ,that’s it. Now don’t get the wrong idea here, it’s not that the food isn’t tasty, it’s actually pretty fab. It’s just that even though living in the boondocks of Calgary has it’s perks it’s also a bit of a pain in the ass if you want to venture anywhere outside of said boondocks. During the 3 times that I did decide to take the long journey down to 17th Avenue, I enjoyed the best restaurant veggie meals I’ve had to date, I say that even after having to wait 45 minutes to get a seat (on the bright side we got to hang out in the Meet Lounge while we were waiting and get nice and tipsy in the process).
After trying their cashew yam burger, I was hooked, but also kind of sad since the only way I knew I could consume this burger or any of their other dishes again was to venture all the way downtown, boo! But then to my delight a friend of mine told me that this fantastic recipe plus a whole bunch of other ones are located in their funky little cookbook, hooray!
The next trip I took to one of the local natural food stores, I picked up a copy. I flicked through it and right off the bat I noticed that both the directions and ingredients in some of the recipes are kind of vague and sometimes even a little questionable (2 tablespoons of salt to roast sweet potatoes? Sweet heebee jeebee!); but even though they may be a little hard to follow, the recipes give you some great guidelines on how to take one of their great dishes and make it your own. Now I’m sure you’re thinking that the first recipe I tried was the burgers, but nope, instead I went for one of their bowls, the Greek Goddess Bowl to be exact. This recipe turned out great, creamy, tangy and full of flavour, the amount of nutrition this meal packs isn’t too shabby either.
GREEK GODDESS BOWL
- 1 cup brown rice (or another grain of your choosing)
- 1 cup puy (French green) lentils
- 4 cups vegetable broth or water
- 1 teaspoon olive oil
- 1/2 small red onion, chopped
- 2 garlic cloves, minced
- 6 sun dried tomatoes, rehydrated or oil packed, finely chopped
- 1/2 red pepper, seeded and chopped
- 1 1/2 teaspoons capers
- 1 recipe of Tahini Lemon Garlic Sauce (recipe below)
- 1 medium sized tomato, chopped
- 1/2 cucumber, chopped
- 3 large kale leaves (or another seasonal green of your choosing), roughly chopped
- 3 tablespoons parsley, finely chopped
- Salt and pepper, to taste
- Kalamata olives and lemon wedges for garnish
- 1/4 cup tahini
- 2-3 cloves garlic, finely minced
- 1/2 cup lemon juice
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/3 cup water
- Pepper, to taste
TAHINI LEMON GARLIC SAUCE
- Cook the brown rice (or other grain) in 2 cups of broth or water according to package directions; cook the lentils in the 2 remaining cups of broth or water for approximately 35 to 45 minutes, or until tender. Drain and set aside.
- Prepare the Tahini Lemon Garlic Sauce by mixing all the ingredients together until smooth. Set aside.
- In a large skillet over medium heat, add olive oil and sauté the red onion for a few minutes. Add the garlic, red pepper, capers and sun dried tomatoes, sauté until the onions and peppers have softened, being careful not to burn the garlic.
- Add in the cooked lentils and Tahini Lemon Garlic Sauce and bring the skillet up to medium high heat. Cook until the sauce begins to bubble, then add in the tomato, cucumber, kale and sauté until the kale begins to wilt.
- Remove from heat and fold in the parsley, season with salt and pepper.
- Portion the rice into bowls and place the lentil mixture over top. Garnish with olives and lemon wedges.
Submitted to Wellness Weekend @ Diet, Dessert and Dogs