When you pack napa greens with plenty of Asian flavour and then slather on a hoisin glaze, you end up with a dish that takes ye-olde cabbage rolls to the next level. You can also use Savoy cabbage and ground turkey for the rolls.
Heat oil in skillet over medium heat. Add mushrooms, ginger, and garlic; heat until mushrooms have softened, about 3 minutes.
Place mushroom mixture in large bowl. Add chicken, rice, carrot, green onion, cilantro, soy sauce or tamari, chili sauce or chili flakes, and 2 tsp (10 mL) rice vinegar to bowl and gently mix together.
Preheat oven to 375 F (190 C).
Slice off tough white stems of cabbage leaves and use sharp knife to carefully fillet off thick ribs running along backsides of leaves.
Lay a cabbage leaf on work surface with stem end closest to you. Place heaping 1/4 cup (60 mL) chicken mixture near stem end, fold stem end over filling, fold both sides toward the middle, and roll leaf up tightly around filling. Place roll, seam side down, on large baking dish. Repeat rolling cabbage leaves until all filling is used.
In small bowl, stir together hoisin sauce and remaining 2 tsp (10 mL) vinegar. Brush sauce over rolls. Bake until chicken is cooked through, about 30 minutes. To test for doneness, carefully unwrap a bundle and check that chicken is cooked through.
Remove from oven and serve garnished with sesame seeds.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.
Canned beans are braised with cherry tomatoes, fennel, and health-boosting spices, making for a satisfying topping for whole grains, sprouted wheat pasta, or sourdough bread. A refreshing side of creamy cucumber salad makes this meal feel whole. This is a great excuse to experiment with a new-to-you spice. What is berbere? Berbere is a spice blend from Ethiopia that can include warming ginger, cinnamon, and nutmeg, along with fruity coriander and cardamom, black pepper, chili peppers, garlic, paprika, cumin, and fenugreek. Grocery stores now carry the spice blend, but it’s also readily available online.