Food

Wake up your taste buds with the sun-infused flavours of Mexican cuisine for a fresh and unexpected pairing with earthy, burgundy beet rounds.

You will never guess that these quiche squares are completely vegan and gluten free. A crisp crust holds protein-rich tofu, tender rutabaga, sweet squash, and festive rosemary, for a truly decadent-yet-healthy appetizer.

Parsnips are much like a cinnamon-infused, blonde carrot, marrying well with the heady aroma of Moroccan spices. The lemony dip acts as a welcome contrast to their perfumed richness.

The apple-like texture and aroma of turnips blends seamlessly into a cashmere cream soup. Served in a diminutive glass, the muted essence of this soup is perked up by the sharp bite of horseradish, a root vegetable best used in moderation as a seasoning.

This rice bowl has it all: briny shrimp, a flavour-packed nut sauce, crunchy veggies, and a sweet kick courtesy of pineapple. Bowls are sure to empty quickly.

The nori garnish adds umami flavour to this Japanese-inspired rice bowl. If wasabi powder is unavailable, you can use a small minced chili pepper to bring some fiery punch to the avocado mixture. Consider serving with a side of pickled ginger.

Undeniably, this is comfort food in a bowl. This method of scrambling eggs will keep them moist and light, nothing like those uninspiring dry, rubbery eggs. Taking the time to roast the tomatoes amplifies their sweetness, while a touch of basil-infused oil adds bright, fresh flavour.

What happens when a pile of rice and beans takes the place of tortillas as a base for chicken fajitas? Yum! The mango adds the perfect touch of sweetness. You can also make the creamy avocado sauce with plain Greek yogurt.

The steaks of the vegetable world known as portobello mushrooms add meaty bite to this rice bowl, while the sweetness of the maple syrup and the creaminess of the ricotta are wonderful counterpoints to the wild rice and other earthy ingredients.

When it’s cold outside, there is nothing more satisfying than scooping up a warm, hearty stew—and this one fits the bill. Creamy peanut stews are found across West Africa, where peanuts are also called groundnuts. This version includes chickpeas, which deliver plenty of fibre to waylay hunger. If desired, Swiss chard can be used in lieu of collard greens.

This Korean-inspired stew stars fibre-rich kimchi, a fermented cabbage that’s thought to help improve digestion courtesy of its friendly bacteria. Its tangy and fiery personality is a perfect foil for mild and silky tofu. You can find kimchi at any Korean market and some natural health food stores. For more kick, place a bottle of the Korean hot sauce known as gochujang on the table.

This stew—reminiscent of the sun-kissed Mediterranean coast—is so good that the first spoonful will convince you to include it in your regular dinner rotation. Spooning the herb sauce over top adds a restaurant-worthy presentation. Be sure to place a plate of sliced crusty bread on the table for soaking up the heavenly broth.

Perfect for a nippy autumn night, this Mexican-inspired stew has a smoky kick courtesy of the chipotle peppers. It also comes together quickly, so it’s an excellent meal for a harried weeknight. Garnish options include sour cream, diced avocado, and crunchy tortilla chips.

Glean inspiration from Nordic cuisine with this nutritious and lovely tasting stew, which can be put on the table with little effort. Using evaporated milk adds creamy richness with fewer calories than heavy cream. For a nice textural contrast, break rye crisps into the stew.

Try this when you need to use up bunches of spinach or Swiss chard. They’re a flavourful match for rich shiitake mushrooms in this unique twist on noodle soup.

The ingredient list looks long, but don’t be scared. This is more assembly than hard work—and the food processor does all the work for you.

Mix it up and sub half the carrots for parsnip or celery root—check for what’s fresh at your local farmers’ market. It’s also great without the fish if you want to keep it vegetarian, or top with grated aged cheddar cheese or crumbled goat feta.

Try with mussels or different types of fish. It’s best when eaten the same day it’s made.

The red curry and ginger packs flavourful spice and heat, which lessen the need to add salt. Choose small butternut squash for the sweetest flavour.

These delicious patties are so versatile and full of flavour you’ll want to double the batch and freeze in small containers for a quick midweek meal solution. Make ahead for a crowd and reheat in the oven.

This delicious granola is perfect for breakfast, in a dessert parfait, or sprinkled over fruit crumbles. It’s also a lovely gift idea.

This homemade hemp milk is excellent for both raw food and vegan diets, and can be used in place of regular milk in your recipes, on cereal, and in smoothies. To make a creamy chocolate drink, simply whirl in 1 Tbsp (15 mL) cocoa powder.

This delicious spread is not only a snap to make, but also chock full of nutrients such as vitamin A. Serve this vegan dip lightly spread on crackers or dolloped on veggies. It’s also perfect for spreading on wraps or collard leaves and rolling up with your favourite fillings.

Here’s a seasonal salad that can be served alone or as a side dish. The bright, contrasting colours add eye appeal, while the maple syrup dressing adds a hint of sweetness to please all palates and ages.