A mishmash of Anglo-Indian dishes, kedgeree traditionally uses smoked haddock and boiled rice. This version has a West Coast twist with both smoked and grilled salmon. There are a lot of elements to the dish, so many hands make light work.
Per serving:
Finely grate 2 tsp (10 mL) orange peel over salmon. Squeeze juice from orange into small bowl and whisk in vinegar, cumin, and salt, if desired. Drizzle over salmon. Set aside until ready to grill. If making ahead, cover and refrigerate overnight.
Melt butter in large saucepan over medium heat. Add onion and season with salt, if desired. Sauteu0301 until soft, 6 to 8 minutes.
Pour coconut milk into large measuring cup. Whisk in enough water to measure 3 1/2 cups (850 mL). Add rice to saucepan, and then sprinkle with curry and turmeric. Pour in coconut mixture and stir to mix. Increase heat to high and bring to a boil. Reduce heat to medium low, and then cover and simmer until liquid is completely absorbed and rice is tender, about 45 minutes.
Meanwhile, preheat barbecue to medium high. Place salmon skin-side down on grill. Barbecue with lid closed, until knife tip inserted in thickest part of fillet comes out warm, about 8 minutes. Let stand for 5 minutes, then break fillet into smaller pieces.
Once rice is cooked, remove from heat and let stand for 10 minutes. Turn into large serving bowl and stir in smoked fish, peas, and cilantro. Top with warm salmon and eggs.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
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).