Add a pop of fresh flavour to the cold winter days with these refreshing and light lettuce cups. Filled with a mildly spiced shrimp, veggie, and brown rice glass noodle salad, this fresh take on the steadfast shrimp ring will add a little something extra to your holiday party.
Transform these lettuce cups into spring rolls by adding all ingredients to rice paper wrappers for a seemingly brand-new appetizer.
Rehydrate noodles according to package directions, drain well, and set aside.
Add shrimp to medium saucepan with a splash of water, cover, and steam over medium heat until cooked through, about 4 minutes. Drain any excess liquid, and chop shrimp into small pieces. Add back to pot along with basil, green onion, carrot, mayonnaise or yogurt, lime juice, and Sriracha. Mix until well combined. Cover and chill until ready to serve, up to 1 day.
To assemble, place lettuce cup side up on large serving platter and fill each cup with noodles; top with shrimp mixture and serve immediately.
This recipe is part of the Amuse-Bouches collection.
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.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
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).