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
Makes 4 – 6 servings
Adapted from The Coup Cookbook
- 1 cup brown rice cooked in 2 cups vegetable broth or water (or another grain of your choosing)
- 1 cup puy (French green) lentils cooked in 2 cups of broth or water
- 1 teaspoon olive oil
- 1/2 small red onion, chopped
- 2 garlic cloves, minced
- 6 sundried 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
Cook rice (or other grain) and lentils according to package directions; lentils should take approximately 35 to 45 minutes. Drain and set aside.
Prepare the Tahini Lemon Garlic Sauce (see recipe below).
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 sundried 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 kale begins to wilt.
Remove from heat and mix in the parsley, season with salt and pepper.
Portion rice in bowls and place lentil mixture over top. Garnish with olives and lemon wedges.
Tahini Lemon Garlic Sauce
Adapted from The Coup Cookbook
- 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
In a small bowl, whisk all ingredients together until smooth.
Submitted to Wellness Weekend @ Diet, Dessert and Dogs