Light in the backpack and easy to tote, these crispy chickpeas topping tossed greens are loaded with flavour and provide a delicious boost of energy.
Soak dried beans in large bowl covered with several inches of water for at least 8 hours.
Want to try something new? Substitute canned chickpeas with frozen, thawed edamame beans and follow the same steps to bake and dry.
Make a pot of tea and transfer it to a bottle. Freeze, then pack it with your salad to keep it fresh and you hydrated. The tea not only complements the roasted chickpea salad, but also boosts your antioxidants.
Per serving:
Preheat oven to 400 F (200 C). Rinse and drain chickpeas and blot dry with paper towels. Discard any chickpea skins that loosen.
Spread out on baking sheet with shallow sides and bake in centre of oven for 10 minutes, shaking pan occasionally, until chickpeas are thoroughly dry. Remove and drizzle chickpeas with oil and sprinkle with salt. Gently stir to evenly coat. Return to oven and continue to bake for 20 minutes longer, shaking pan every few minutes, until golden and slightly crispy.
Remove from oven and sprinkle with remaining seasonings. Stir gently to evenly distribute. Set aside to cool.
In large bowl, toss kale, romaine, cabbage, and carrot until mixed. Set aside.
For dressing, in blender or food processor, combine cilantro, shallot, garlic, lime juice, honey, salt, and pepper. Whirl to lightly blend, scraping down sides of bowl a couple of times. Then, with blender running, slowly add olive oil until creamy. Add a little water if you prefer a thinner dressing.
Either in large portable dish or 6 small individual portable containers, transfer dressing. Top with kale mixture. Then tumble roasted, cooled chickpeas on top. Tightly seal and refrigerate until ready to take. Can be refrigerated overnight.
Chickpeas can be made ahead and stored in tightly covered container at room temperature for up to a week. Dressing can be made ahead and stored in the refrigerator for several days. Simply shake before using.
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.