The walnuts in the sauce and topping of this creamy gratin make for a satisfying dose of good fats and protein. This cozy dish is perfect with a little side salad. My gratin method here works with all kinds of thinly sliced vegetables, including potatoes and sweet potatoes, and even small florets of broccoli and cauliflower. Nutritional yeast (an inactive yeast) is what brings the slightly cheesy and savory flavor. It can be found in spice aisles of supermarkets.
Preheat oven to 375 F. Lightly grease 7 x 11 x 2 inch baking dish with olive oil. If you donu2019t have this size, any baking dish with a 6 cup capacity will work.
Make topping: In food processor or the dry blade container of a high-speed blender, combine all topping ingredients. Pulse mixture until you have a crumbly, slightly moist consistency. Set aside.
Make walnut sauce: In medium saucepan, combine diced potato, walnut halves and garlic. Cover with cold water and set pot over medium-high heat. Bring saucepan to a boil and then simmer until potatoes are tender and falling apart, about 15 minutes. Drain and allow to cool slightly.
In upright blender, combine drained potato and walnut mixture, nutritional yeast, lemon juice, olive oil, mustard, water, salt and pepper. Blend mixture on high until completely smooth and creamy.
Spread 1/2 cup walnut sauce across bottom of prepared baking dish. Arrange slices of zucchini in dish. Lightly season arranged zucchini with salt and pepper. Pour remaining walnut sauce overtop zucchini. Lightly tap baking dish on the counter a few times to evenly distribute sauce.
Cover baking dish with foil and bake in oven for 15 minutes. At the 15 minute mark, remove foil from baking dish, and sprinkle topping evenly across the surface. Bake gratin for another 15 minutes, or until sauce is bubbling and slightly thickened and topping is lightly browned. Serve gratin hot.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.
Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple. The maple-date dressing is sure to be kid-approved. You can add cooked lentils to move it from side dish to complete plant-based meal. If desired, swap out butternut for pumpkin or sweet potato and add a creamy touch with feta or soft goat cheese. Date night Soft and oh-so sweet, Medjool dates are a great way to add natural sweetness to everything from baked goods to DIY energy bars and dressings. You’ll also benefit from their fibre and nutrients, including vitamin B6 and potassium, which aren’t found in refined sugar.
What better way to celebrate healthy eating than with cake? Thanks to a healthy dose of orange fruits and vegetables, this cake is chock full of carotenoids, a compound that converts to vitamin A in the body and is essential for proper immune health and good eye health. Nibble-size it! Can’t wait to eat cake? Skip the frosting and roll the cake base into balls to create nibble-sized cake bites.