Soaked quinoa and diced squash combines with the soft texture of butter lettuce. Drizzled with sweet and savoury dressing, you’ll long for seconds.
1/2 cup (125 ml) apple cider vinegar
1/3 cup (80 ml) extra-virgin olive oil
2 tsp (10 ml) wheat-free tamari soy sauce
1 tsp (5 ml) peeled and grated ginger root
1 tsp (5 ml) liquid honey or pure maple syrup
2 garlic cloves, crushed
Sriracha hot sauce, to taste
1 1/2 cups (350 ml) soaked and drained red quinoa
1 cup (250 ml) peeled butternut squash, diced in 1.25 cm cubes
1/2 red onion, very thinly sliced
3 whole spring onions, thinly sliced on a diagonal
1 head butter lettuce, washed and dried
1/2 cup (125 ml) each coarsely chopped coriander and fresh mint
3 tsp (15 ml) black sesame seeds
Sunflower (or other) sprouts
Combine vinaigrette ingredients in large bowl. Whisk together until emulsified, adding hot sauce to taste.
Combine soaked quinoa, butternut squash, red onion and spring onions in bowl. Drizzle with 1/3 cup (80 ml) of vinaigrette. Toss to coat lightly, refrigerating remaining dressing for another use.
Line 4 salad plates with lettuce leaves. Sprinkle with coriander, mint and black sesame seeds. Spoon equal amounts of quinoa mix on top of each bed of lettuce. Top with sunflower sprouts and serve.
Each serving contains: 783 kilojoules; 5 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 24 g carbohydrates (4 g sugars, 5 g fibre); 72 mg sodium
source: "Delicious Raw Foods", alive Australia #17, Spring 2013
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.