Akoori

I thought there was nothing more delicious than a spicy tuna roll until the day I tasted that delicious filling perched atop a piece of crispy rice. Usually, I try to keep things simple, but this is one of those moments that is worth the extra effort—and it’s nothing to be intimidated by. As a twist on the traditional tuna, I use roasted beets. You can, of course, substitute 8 ounces fresh tuna or salmon in the spicy mayo mixture. To cut prep time, roast the beets in advance. It’s a fun special-occasion meal for the family served alongside a green salad.

This delicious salad of fresh in-season strawberries, farro, almonds, feta, and crisped prosciutto bathed in a honey and Dijon dressing is much more than just eye candy. It’s a perfect entrée for impressing a lunch gathering among friends. Flavourful farro Farro is a nutty grain that adds great texture and flavour to any number of cold and warm dishes. Rinse, drain, and cook 1 cup (250 mL) whole farro in 3 cups (750 mL) water for about 40 minutes, or until al dente. It should be chewy and have some bite to it. Cook up a generous batch and refrigerate for use in a variety of dishes. Farro—flavourful and nutritious A 1/4 cup (60 mL) serving of cooked farro provides a generous 6 g protein and 3 g fibre per serving. For added nutty flavour, toast dry farro in saucepan before adding water and cooking. It takes 1/3 cup (80 mL) dry farro to yield 1 cup (250 mL) cooked.

One of my favorite Carbivor sides to contribute to meals is a wild rice salad. Unlike hulled rice, wild varieties hold their shape and texture. To add even more fiber and hardiness, I combine the rice with shredded Brussels sprouts and a bright lemon poppy dressing. If you want to save time, buy shredded Brussels sprouts or use a food processor to get them into little ribbons. The sprouts also let us get away with playing a little more with sweet additions to this savory salad. If you can’t find pomegranate seeds, a scant amount (2 tablespoons) of dried cranberries or cherries will work. Like all good dishes, every element can be made up to four days in advance and tossed together when ready to serve! ]

A creamy cold soup, perfect for a sunny May lunch, most vichyssoise recipes are made with chicken stock and plenty of cream. This one is totally vegan, with tofu giving it exceptional creaminess. Jazzed up with a Jalapeno Verde Swirl, it’s delicious served either chilled or hot. More bisque options This creamy bisque lends itself to more than just being served as a soup. Stir spinach and cooked, diced yams into the hot bisque along with prawns or cooked chicken and serve hot. It’s so versatile and freezes well.