Cooking With Hope – Curbside Delivery With Spago & A High Protein Plant Based Recipe
During times like these, it is so important to be supporting local and small businesses whenever you can.
Restaurants, take-out locations and caterers are always there for us. They support our communities, donate food to many worthy causes, help fundraise much needed dollars and are there for every celebration and gathering you plan for family and friends.
It is so easy to be able to support local restaurants in Windsor Essex when their food is incredible!
There is such a wide variety of food choices in Windsor because of how multicultural and diverse the region is. Due to the current circumstances, as we are limited to going out, Windsor and its surrounding towns, have many food establishments that are providing online ordering for curb side pick-up at this time.
Due to the movement and rise of plant-based diets and Windsor’s vegan community, many local restaurants and bakeries have been incorporating vegan options to their menus.
One of my favourite restaurants before I switched to a plant-based diet (and still to this day) was/is Spago. I was so happy to find out they offer vegan options!
My go to dish is their house made ‘Beyond Meat’ meatball dish — I have had it too many times to count but I can never seem to get enough! Spago is owned by brothers Peter and Ralph Vitti. Their passion shows through their restaurant- beautiful dining rooms, wonderful staff and the, delicious quality meals they serve.
Every time I visit Spago, I always see one of the brothers there, working hard and engaging with their customers.
Spago is still showing up and doing amazing things for the community currently during this cornonavirus crisis. They are providing fresh, hot meals to front line workers to show their appreciation for their hard work. They recently just partnered with The Storage Box to deliver 64 fresh and individually packaged meals to those in self isolation at the Holiday Inn Express Windsor Waterfront.
For local diners, Spago is also offering curb side pick-up for the convenience for you and your family! They even have a section on their menu with vegan options to choose from. You don’t have to be a vegan to love these dishes, you just have to have taste buds and a knife and fork!
When businesses re-open after the COVID-19 shutdown, I highly recommend you visit Spago and dine in the beautiful dining rooms found at all locations!
Here are three date nights for you to look forward to in the coming months — one on 690 Erie Street East, in Windsor’s Little Italy; another at the Caesars Windsor (377 Riverside Drive East) location, and one night at Spago’s South Windsor location (3850 Dougall Avenue).
If ordering out is not something that is available to you, or you would prefer to stay in and cook, that is okay too!
During these times, I am sure many people are coming up and discovering new hobbies, new talents, probably getting pretty creative with their food and trying out new recipes.
Here is a recipe that is made with things you already have in your freezer or pantry that is full of nutrients, protein and even tastes delicious as leftovers, and can even be a great side dish to dinner tonight. The vegetables in this dish can be altered if you don’t have these in your kitchen, you can use whatever vegetables that you have on hand! You can also substitute the quinoa for rice.
- 1 cup cooked quinoa
- 2 sweet potatoes (Cleaned, skinned and chopped into small chunks)
- 1 cup chickpeas
- 1 cup cucumbers chopped
- 1 cup frozen green beans
- Whatever nuts you have stored at home (Almonds, pine nuts or sunflower seeds)
- 2 tablespoons soy sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Cajun
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
1. Preheat your oven to 425 degrees. Strain your chickpeas from their can. On a baking sheet, add your parchment paper. In a small bowl, combine your chickpeas, olive oil, salt, pepper, paprika and Cajun. Mix it all together and lay out your chickpeas onto your baking sheet. Place them in the oven for 30 minutes to bake them. Make sure you check them often and move them around, so they cook evenly.
2. While your chickpeas are cooking, in a medium sized pot, cook your quinoa.
3. While your quinoa is cooking, in large pan, add some olive oil and add your sweet potato to the pan to cook. (You will be adding your quinoa to this pan so make sure it can fit everything)
4. When your quinoa is done, set it aside.
5. Add your frozen vegetables to the pan with your sweet potatoes and allow them to defrost and cook for a few minutes.
6. Once your frozen vegetables are cooked, add your quinoa to your vegetables and mix it all together. Add your soy sauce, each teaspoon of Italian spices, Cajun, paprika, and salt and pepper just to taste.
7. Remove your chickpeas from the oven and allow them to cool.
8. Start to plate your creation. On top of it, add your cut-up cucumbers, your choice of nuts, chickpeas and a tablespoon of hummus.
9. Enjoy! (Note: This can be stored in the fridge for up to four days).
If you try out this recipe, make sure to tag me in it on Instagram @localplanteater so I can share it!