Arame is a dark brown Japanese sea veg sold as long, wiry strands that are rich in dietary fibre. Its mild flavour makes arame one of the most versatile seaweeds and a great addition to salads and soups, as it won’t overpower other ingredients. Each spoonful of this nourishing guise of minestrone is sheer comfort.
In Asia, lightly sweet red aduzki beans are used in everything from soups to desserts. The legumes are also packed with a nutritional bounty including fibre, protein, and vital minerals. Soak dried aduzki beans overnight, and then simmer in a pot of water until tender, about 40 minutes.
Place arame in bowl, cover with cool water, gently stir, and 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, reduce heat to medium-low, and simmer, covered, until pasta is tender, about 15 minutes. Stir in arame, beans, and vinegar and heat through. Ladle into bowls and serve.
This recipe is part of the The Marine Green collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.