This is a fun way to add some colour and sneak a few veggies into a brunch favourite. It’s great with roasted, steamed, or even pickled beets. Feel free to serve these waffles with yogurt and honey instead of the usual maple syrup.
Make waffles ahead and freeze until ready to use. You can pop them in the toaster or reheat under the broiler.
Per serving:
Using hand blender, pureu0301e milk with beets. Blitz in eggs, followed by oil and vanilla.
In large bowl, stir flour with baking powder, sugar, and salt. Pour beet mixture over top and mix until just combined.
Working in batches, scoop about 1/3 cup (80 mL) batter into your waffle iron and cook according to its directions. Toss blueberries with mint, and spoon over cooked waffles and serve with walnut halves, if using.
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).
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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.
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