Pretty tough to beat this delicious vegan steak. Cauliflower lends itself to so many flavours. We’ve paired our vegan cauliflower steak with a South American twist—chimichurri sauce. The combination of flavours coupled with the beautiful green sauce is perfect for the season.
Swap out chimichurri sauce for a creamy coconut curry sauce made from sautéed onion, coconut milk, curry powder, a splash of soy sauce, and lime juice to taste. Add a pinch of coconut sugar, if you wish.
Preheat oven to 400 F (200 C). Line large baking sheet with parchment paper.
Remove outer leaves from cauliflower and shave stem. Resting head on stem, using large knife, cut cauliflower through centre. Then cut each half into two 1 1/2 in (4 cm) thick slices. Depending on size of cauliflower, you should have 4 thick slices. Reserve excess sides for another use. Lightly brush both sides of cauliflower steaks with oil and lay slices of cauliflower in single layer on prepared baking sheet.
In small food processor, combine cashews, nutritional yeast, cumin, and salt. Whirl just until blended but not paste-like. Sprinkle mixture evenly over cauliflower steaks and pat down. Bake in oven for 15 to 20 minutes, or until steaks are golden-tinged and as tender as you like.
Meanwhile, in blender, combine chimichurri ingredients except for oil. Whirl, stopping to scrape down the sides of container, until blended. Continue to whirl, adding oil until sauce is creamy and smooth. Add a dash more salt to taste, if you wish. Add a little water if mixture appears too thick.
To serve, place steaks on serving plates and drizzle with chimichurri sauce. Scrumptious served as a main dish with a crisp salad or as an accompaniment to grilled fish or chicken.
This recipe is part of the Sensational Superfood collection.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.