Serves 4 to 6 | Ready in 25 minutes (if beets are pre-roasted)
The pretty pink color of this pasta is mesmerizing. It’s almost too pretty to eat . . . almost. Pro tip: Don’t throw out the beet greens! They are softer than kale but sturdier than spinach. I like to sauté them to add to my pasta for a more nutritious and complete meal.
The sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
Use gluten-free pasta.
Per serving:
Bring large pot of salted water to a boil over high heat. Add pasta and cook to al dente according to package directions. Drain pasta and return to pot, off heat.
Meanwhile, in medium skillet, heat olive oil over medium-high heat. When it shimmers, add onion and cook for 5 to 7 minutes, until softened. Add garlic and cook for about 1 minute more, until fragrant. Remove skillet from heat.
In blender, combine onion and garlic mixture, tofu, beets, water, lemon juice and salt. Blend on high speed for about 2 minutes, until very smooth.
Toss pasta with desired amount of sauce. Taste and adjust seasoning. If sauce gets too thick, add more water, 1 Tbsp at a time. Portion onto plates and top with Basil Ricotta, pepper, Vegan Parmesan and basil.
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).
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.