Food

Fruit buckles are a quintessential old-fashioned favourite. We’ve produced a more rustic version of the old classic using oats and oat flour but with all the familiar flavours. Cut the buckle into squares and top with a generous scoop of your favourite vanilla ice cream or alternative.

The fusion of sweet, salty, and tart is an explosion of the senses. When prolific blackberries are in season, there is an unlimited collection of dessert recipes. We’ve taken this to a new level by marrying it with a salad and studding it with crumbled feta and toasted pine nuts. Sweet. Savoury. Nutty. Yummy!

This delightful tart is filled to the brim with “bumbleberries.” Not to mislead, though: there is no such thing as a bumbleberry. It’s actually a mixture of fruits and berries that some suggest originated in the Maritimes. In our version, we’ve combined blueberries, raspberries, and blackberries. But any mixture will do. Enjoy this summertime treat!

This refreshing take on salsa has just the right ingredients to make it delicious served with any dish. We’ve developed it for crusted chicken, but it’s equally delicious tumbled over cedar-planked salmon, pan-fried paneer, or on thick grilled slices of butternut squash.

Stay frosty  To achieve a frosted look, garnish the tart with fresh fruit and place it in freezer for 5 minutes. Once removed and exposed to room temperature, the fruit will achieve a delectable frosty look.

The flavorite  Grilling vegetables is as simple as adding a little bit of oil and some flavorings to your favorite veggie mixture. Even simpler, use flavored oils, available at many specialty shops, to add major wow factor.

SMOKE SHOW Smoked coconut chips are delicious on just about anything. Sprinkle them over rice dishes, grilled vegetables, and even stir-fries. If you don’t have flaked coconut, substitute toasted sliced almonds or pine nuts mixed with the seasonings

All jacked up  The jackfruit filling can be made ahead and stored in a tightly covered container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Simply reheat before assembling the quesadillas, adding a little more barbecue sauce if the mixture appears dry

Cottage cheese, large flaked oatmeal, and eggs blended together is the simplest trio for fluffy golden cakes. Top with a glossy berry compote. This is such an easy recipe—and a great start to any summer day!

Meaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters. The mushrooms have long, thick stems that you slice into thick strips, skewer, then roast to make satay. Yes! A creamy, gingery peanut sauce brings it all together.

Savory, smoky BBQ sauce has a slew of uses in plant-based cooking. Spread it on sandwiches instead of ketchup or slather it on your favorite plants toward the end of grilling. Most BBQ sauces start with a base of ketchup, but we’re not crazy about the corn syrup in ketchup. We use tomato paste as a base and build up the flavors from there.

Get a roll of paper towels and dive in. Sticky, spicy BBQ sauce, creamy sriracha mayo, crunchy slaw, and sour pickles … this little sandwich has got it going on. And the jackfruit: If you haven’t tried it yet, get ready for one of the chewiest, most satisfying plant foods out there. It falls apart in shreds just like you want it to in a sloppy, saucy sandwich. Pro Tip If you're making the Smoky BBQ Sauce to use in the Sloppy Joe BBQ Jackfruit Sliders, make the sauce up to the point of adding all the ingredients. Don't reduce the sauce until you add the jackfruit to it; this way, the jackfruit soaks up some of the flavor.

This recipe will certainly turn some heads with the look, smoky smell, and amazing flavor of a proper Texas BBQ! You can tweak the seitan by adding some blended tofu or blended beans into the wet mixture; this will give the brisket a less crumbly texture.  

This burger is a longevity powerhouse. Loaded with beans, greens, sweet potatoes, and pepitas, it’s the perfect example of a blue zones-inspired twist on a classic American comfort food.

If you’ve never cooked with jackfruit before, prepare to be amazed. When cooked down, the immature fruit eventually shreds into tender strands reminiscent of braised beef or pork. Make sure you buy young jackfruit in brine rather than sweet jackfruit in syrup.

You might never want to go back to regular lasagna after this plant-based version. The creamy tofu-cashew ricotta with lemon zest is the perfect foil to juicy eggplant cooked with a minimal amount of oil. You should probably make two trays and freeze one for later. Or at least make a double batch of the ricotta for a high-protein snack on crackers or carrots the next day. Allergen-friendly tip If you’re avoiding cashews or soy, use cooked or canned and drained chickpeas or sunflower seeds and coconut amino or nectar in place of miso.

This simple recipe combines a creamy, dairy-free spread with the herbaceous sweetness of manuka honey. If you’re avoiding cashews, use almonds or hulled sunflower seeds instead. For a thicker “ricotta,” transfer blended cashews to cheesecloth and squeeze out excess liquid, then add more lemon, salt, and pepper to taste. Serve with crostini, crackers, or raw vegetables for even more prebiotic power.

There’s a hint of heat to these baked sweet potato fries. But don’t worry! The spice is muted by baking, leaving just a tingle on your tongue. If you’re concerned about the heat level, serve the harissa as a dipping sauce along with the pomegranate molasses, and increase the salt on the sweet potatoes by 1/4 tsp (1 mL). If you want more heat, add some extra harissa to the pomegranate molasses.

These naturally sweet Mexican-style popsicles have no sugar added, but you’d never know it! When you use overripe mangoes, the fruit will already be sweet enough. Don’t be scared off by black spots on the outer skins or if they feel a bit soft. These are the ones you want, since they’ll be the sweetest and juiciest inside.

This buttery salad is a tasty summer dish for any occasion. The butter beans pack a hearty hit of manganese, while adding flax provides omega-3s for a double dose of nutrients for brain health. Punch up the protein in this delicious salad, if desired, by adding chunks of tuna or salmon. Tip Flaxseed can be used in a myriad of recipes. However, because of its delicate omega-3 fatty acid content, it can easily go rancid—especially when purchased ground or as an oil. For best results, store whole flaxseeds at room temperature for up to 6 months, or freeze. Ground flax and flax oil are best stored in the refrigerator. Use within 6 months.

No berry story is complete without a reminder about how to make easy jam in minutes. Chia Fruit Jam to the rescue. The rich berry taste isn’t trivialized by massive amounts of sugar, thanks to the chia seeds that give body and thickness. Furthermore, you can use either fresh or frozen fruit to whip this goodie up in minutes. In our recipe, we suggest adding a little honey or maple syrup for sweetening.

This delicious meal-in-a-bowl is a bright spin on a potato salad favourite. We folded in crisp romaine and paired it with blueberries, noted for their health-giving deliciousness. Drizzled with a fresh lemon dressing, it’s bound to be a steady favourite among even the fussiest of eaters. Tip If you’re in the mood for chilled potato salad, refrigerate potatoes until cold. Then proceed with recipe, folding in crisp greens and drizzling with dressing. This salad pairs well with grilled chicken or salmon.

From fish to dark leafy greens, our spin on a light Japanese lunch is loaded with brainy ingredients. Sprinkle with peanuts—another smart food—and you’ll love the added crunch. Tip Blanching green veggies in heavily salted water retains their colour. Don’t worry about the accumulated sodium in this method, as it is drained and rinsed then squeezed, leaving you with a beautiful deep rich green gomae—without the salt—to offset the colours in the dish.    

Get your day off to a good start with these deliciously smart breakfast cakes. High in fibre and full of brilliant brain food, they’re great to eat at home with a foamed oat milk latte or to take on a mountain hike. They’re especially delicious with a smear of nut butter and a spoonful of blackberry preserves. Tip For an easy snack to go, scoop batter into mini muffin cups and bake for 10 to 15 minutes until golden and a cake tester comes out almost dry. Perfect for kids’ lunches.