Serves 8 | Ready in 45 minutes
Arame is a dark brown Japanese sea veg sold as long, wiry strands that are rich in dietary fiber. Its mild flavor makes arame one of the most versatile seaweeds and a great addition to salads and soups, as it won’t overpower other ingredients. If you don’t have arame, rehydrated and chopped kombu or wakame can be used in this recipe. You can also use cranberry, kidney, cannellini or orca beans if you’re adzuki bean-less. Whichever ingredient combo you use, each spoonful of this nourishing minestrone is like a liquid hug.
In Asia, lightly sweet red adzuki beans are used in everything from soups to desserts. The legumes are packed with fiber, protein and vital minerals. To prepare dried adzuki beans, soak them overnight, and then simmer in a pot of water until they’re tender, about 40 minutes.
Place arame in large bowl, cover with cool water and gently stir. Soak for 5 minutes. Drain, coarsely chop and set aside.
In large saucepan, heat oil over medium heat. Add onion and salt; heat until onion begins to darken, about 6 minutes. Add squash, mushrooms and garlic; heat for 2 minutes. Stir in tomato paste, coriander, chili flakes and black pepper; heat for 30 seconds. Add white wine to pan and boil for 1 minute. Add broth, canned tomatoes and pasta to pan, bring to a boil and reduce heat to medium-low. Simmer, covered, until pasta is tender, about 15 minutes. Stir in arame, beans and vinegar and heat through.
Ladle into bowls and serve. This soup will thicken upon resting, so stir in additional broth when reheating leftovers.
This recipe is part of the A shore thing collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.