Together, arugula pesto and hazelnuts add a whisper of bitterness to this dish that offers a fresh take on pasta night to welcome spring. Tossing chickpeas into the mix adds some satiating plant-based protein. If orecchiette pasta is not available, other shaped noodles such as penne work as stand-ins.
To jumpstart your pasta cooking water, bring a kettleful of water to a boil, pour into a large saucepan, and then add any additional hot tap water. This will reduce the amount of time it takes a pot of water to come to a boil.
Heat oven to 350 F (180 C).
On baking sheet, spread hazelnuts out and roast for 12 minutes, giving pan a shake once halfway through cooking. Test a hazelnut by slicing it in half to see if its centre is a couple of shades darker. If not, roast for another couple of minutes. Let nuts cool and then slice in half.
For arugula pesto, in food processor bowl, place arugula, horseradish, lemon zest, lemon juice, garlic, and salt, and blend until greens are broken down. With machine running, slowly pour olive oil in through the top feed tube.
Bring a large saucepan of salted water to a boil. Add pasta, stir, and return to a boil. Adjust heat so water boils gently and cook until al dente. Reserve 1/4 cup (60 mL) cooking water and drain pasta. Return pasta to pot and add arugula pesto. Slowly add in reserved pasta water so arugula pesto mixes evenly through the pasta. Gently stir in chickpeas and sundried tomatoes.
Divide pasta among serving plates and scatter on hazelnuts. Squeeze fresh lemon juice overtop.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.