This colourful little carrot pasta dish is excellent all by itself for a fresh lunchtime salad. Alternatively, serve as a side dish with grilled chicken or turkey meatballs seasoned with sage and pine nuts.
4 large orange carrots
1 large Granny Smith apple
4 green onions, thinly sliced on the diagonal
2 Tbsp (30 mL) grapeseed oil
Finely grated zest from 1/2 orange
2 Tbsp (30 mL) freshly squeezed orange juice
1 Tbsp (15 mL) apple cider vinegar
1 tsp (5 mL) liquid honey
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) peeled and finely grated ginger
1 small garlic clove, crushed and minced
Generous pinch of crushed dried chilies
Salt and pepper, to taste
Trim ends from carrots and peel. Using vegetable peeler, shave carrots lengthwise into thin ribbons.
Optionally, blanch carrot ribbons in large pot of boiling water for 1 to 2 minutes, or until as tender-crisp as you’d like. Drain and plunge into ice-water bath to stop cooking. Drain well and blot dry.
Place carrot noodles—whether blanched or raw—in large bowl. Core apple and slice into thin wedges. Add apple slices to carrots along with green onions.
Combine dressing ingredients in small bowl. Whisk to blend. Drizzle over salad and gently toss to coatevenly. Serve at room temperature within a couple of hours.
Each serving contains: 91 calories; 1 g protein; 5 g total fat (0.5 g sat. fat, 0 g trans fat); 12 g total carbohydrates (8 g sugars, 2 g fibre); 40 mg sodium
source: "Veggie Noodles", alive #390, April 2015
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.