Apples and squash go hand in hand as BFFs (best flavor friends) … and of course curry makes everything just a little bit better. This is a wonderfully complex soup you’re bound to make time and time again.
Per serving:
Warm oil in large heavy-bottomed pot over medium heat. Add onion and cook until translucent, about 5 minutes.
Stir in diced apple and ginger and cook 1 minute longer. Add butternut squash, broth, curry paste, dulse flakes, goji berries, turmeric and lime juice and mix well. Over high heat, bring to a boil. Reduce heat to low, cover and simmer for 30 to 40 minutes, or until squash is very soft.
Working in batches, transfer soup to blender. Puree until very smooth, and then pour into large bowl. Repeat with remaining soup mixture and return batches to soup pot.
Stir in coconut milk and gently warm over low heat for 1 to 2 minutes. Season with salt and pepper if desired. To serve, ladle into bowls, drizzle with additional coconut milk and garnish with a few apple shavings.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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.