This interpretation of the iconic BLT has plenty of crunchy appeal. Crisping seasoned tempeh in the oven is a stellar “facon” alternative to traditional bacon without the overload of fatty calories. Although the tomato vinaigrette can be made two days ahead if chilled, it’s best used warmed or at room temperature, and the chives should be stirred in just before serving.
Make and take Each of these sandwich-salad hybrids can be enjoyed for lunch or dinner. To take them to go for workday lunches, proteins such as tuna or chicken can be prepared ahead of time and tossed with vegetables in your transport containers. To avoid unappetizing soggy greens, however, keep dressings separate and add to salads just before serving.
Up in smoke If you’re not using liquid smoke for the tempeh marinade, consider applying smoked paprika for a little smoky essence.
Place tempeh slices in large shallow container. In small bowl, whisk together soy sauce, vinegar, maple syrup, liquid smoke, and cumin. Pour mixture over tempeh slices. Cover and chill for at least 2 hours or overnight.
Preheat oven to 300 F (150 C). Remove tempeh from marinade and lay slices on 2 baking sheets lined with parchment paper. Brush tops with 2 tsp (10 mL) oil and dust with half of paprika. Bake for 12 minutes or until darkened. Flip tempeh slices, brush tops with another 2 tsp (10 mL) oil, and dust with remaining paprika. Bake for another 10 minutes or until crispy. When cool enough to handle, break tempeh u201cbaconu201d into pieces.
Raise oven temperature to 350 F (180 C). In large bowl, toss bread with 1 Tbsp (15 mL) oil and Italian seasoning or Herbes de Provence. Squeeze gently so bread absorbs oil. Spread out on baking sheet and bake for 12 minutes, stirring once halfway, until golden brown and crispy.
Heat 1 Tbsp (15 mL) oil in skillet. Add shallot and cook, stirring often, until golden. Add tomatoes and heat until softened and beginning to release juices, about 3 minutes. Place tomato mixture in bowl and stir in remaining 2 Tbsp (30 mL) oil, red wine vinegar, chives, and pepper.
Divide romaine lettuce among serving plates and top with tomato mixture, tempeh, and croutons if desired.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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.