Our healthy appetizer is loaded with goodness. From the creamy pea pesto to tumbled toppings, its eye-candy appeal will lure the fussiest of eaters. Fresh spring herbs coupled with mouth-puckering lemon juice pop with flavour. We’ve suggested scooping into endive leaves, but you can also spread it on crispy baguette toasts for a quick and easy first bite. Dig in and enjoy!
1 cup (250 mL) shelled fresh or frozen and thawed sweet peas (see tip)
1 cup (250 mL) cannellini beans
1/4 cup (60 mL) chopped fresh parsley, plus extra
1/4 cup (60 mL) chopped fresh mint
2 garlic cloves, smashed and minced
2 Tbsp (30 mL) nutritional yeast
2 Tbsp (30 mL) fresh lemon juice
1/2 tsp (2 mL) maple syrup
1/4 tsp (1 mL) sea salt, plus extra
Generous pinch of cayenne pepper
1/4 cup (60 mL) extra-virgin olive oil
1/2 cup (125 mL) grape tomatoes, halved
1/3 cup (80 mL) toasted pine nuts
1/4 cup (60 mL) Kalamata olives, pitted
1/4 cup (60 mL) Castelvetrano olives, pitted
1/4 cup (60 mL) crumbled feta or dairy-free alternative
Fruity extra-virgin olive oil, for drizzling (optional)
6 Belgian endives, red and/or green, separated into leaves
In high-speed blender or food processor, combine all pesto ingredients except oil. Pulse, stopping to scrape sides of bowl with spatula, until combined and beginning to break into a chunky paste. Gradually add oil and continue to pulse until pesto is very smooth. Add a splash of water, if needed, to make mixture smooth and creamy enough for scooping. Add more seasonings to taste, if you wish. Mixture can be stored in tightly covered container in refrigerator for a couple of days.
To serve, spread pesto onto large serving platter. Scatter with tomatoes, pine nuts, olives, and feta. Alternatively, smear a generous dollop of pesto onto individual serving plates and scatter with equal amounts of toppings and fresh parsley sprigs. Drizzle with fruity olive oil.
Spoon pea pesto and toppings with endive leaves for scooping.
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.