A vegan take on “meat” and potatoes, this meal transforms the familiar into something fresh and spring-like. As it’s not quite barbecue season, the tempeh is cooked in the oven, developing a lovely, sticky crust.
Replace Yukon Gold potatoes with sweet potatoes, russet potatoes, or large cubes of peeled kabocha squash.
Arrange oven racks to accommodate 2 trays. Preheat oven to 400 F (200 C).
On large rimmed baking sheet lined with parchment paper, toss potatoes with lemon juice, oil, and 1/4 tsp (1 mL) salt. Roast for 45 to 55 minutes, until tender when pierced with knife. Toss asparagus with potatoes for the last 10 minutes of roasting. Meanwhile, prepare tempeh.
Place tempeh on large parchment-lined baking sheet. In small bowl, stir together tomato paste, vinegar, maple syrup, smoked paprika, and remaining 1/4 tsp (1 mL) salt. Slather over all sides of tempeh (it should be sticky and thick). Add tempeh tray to bottom rack of oven for the last 20 minutes of roasting potatoes.
Serve tempeh alongside potatoes and asparagus.
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.