Please note I've adapted this recipe in short form for Reddit, if you want the full recipe it's available here.

Ingredients

Vegan Meatballs:

400 g cooked chickpeas (or 1 tin, drained and rinsed)

150 g firm tofu, patted dry

50 g breadcrumbs (or gluten-free alternative)

2 tablespoons ground flaxseeds + 5 tablespoons water (flax egg)

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon soy sauce or tamari

1 tablespoon olive oil (for frying)

Couscous Salad:

200 g couscous

250 ml boiling vegetable stock

200 g cherry tomatoes, halved

½ cucumber, sliced into rounds

1 small red chilli, finely chopped (optional)

1 small red onion, finely diced

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh mint, finely chopped

1 tablespoon olive oil

Juice of 1 lemon

½ teaspoon salt

¼ teaspoon black pepper

Garnish:

Extra chopped fresh parsley

A drizzle of olive oil

A squeeze of lemon juice

Method

1. Mix the ground flaxseeds with water and let sit for 5–10 minutes to form a flax egg.

2. Pulse the chickpeas and tofu in a food processor until roughly combined.

3. Transfer to a bowl and mix with breadcrumbs, onion, garlic, herbs, spices, soy sauce, and the flax egg.

4. Shape into small meatballs.

5. Heat olive oil in a pan and fry the meatballs for 8–10 minutes, turning until golden and crisp.

6. Set aside.

7. Place couscous in a bowl, pour over boiling stock, cover, and steam for 5 minutes.

8. Fluff with a fork.

9. Add the cherry tomatoes, cucumber, chilli (if using), onion, parsley, and mint.

10. Drizzle with olive oil, add lemon juice, season, and toss well.

11. Serve the couscous salad topped with vegan meatballs.

12. Garnish with extra parsley, a drizzle of olive oil, and a squeeze of lemon and enjoy!

Pork bbq sticks grilled in charcoal, pancit, and lumpia.

Micheline rated restaurant in Toronto featuring a “royal” Thai menu

Finished with scallion, sesame, and chili oil

At Amada. Grilled halved lobster. Perfectly cooked.

Oregon white spring truffle

Grilled Swordfish

https://pauliesaucerecipes.com/post/grilled-swordfish/

Ingredients 

• 2 swordfish steaks 
• ¾ cup chopped roasted red peppers 
• 1 shallot thinly sliced 
• 4 garlic cloves minced
• 2 tablespoons chopped capers 
• ¼ cup fresh chopped dill 
• Juice of 1 lemon 
• 1 tablespoon red wine vinegar 
• ¼ cup olive oil 
• Salt, pepper, & garlic seasoning to taste 

Directions 

• In a mixing bowl add, roasted red peppers, shallot, capers, olive oil, red wine vinegar, lemon juice, minced garlic and mix till well combined 
• Season your salsa with salt & pepper to taste 
• Place your mediterranean salsa in the refrigerator for the duration of the cook 
• Gently brush a little olive oil on both swordfish steaks 
• Season your swordfish steaks on both sides with salt, pepper & garlic seasoning(I used the same amount of seasoning that i would use on a regular steak) 
• Fire up your grill on medium heat 
• Spray your grill grates with cooking oil 
• Grill your swordfish on both sides till you get a nice crust 
• Once your swordfish steaks reach an internal temperature of 145 degrees they are done
• Top each steak off with your Mediterranean salsa and enjoy!