Collard greens are a type of cabbage, but they form as large, thick, flat leaves instead of a head. Too often they’re overcooked, leaving unpleasant aromas and taste memories. Here they get a gentle simmer and are paired with sweet potatoes to counteract their sharp flavour. Serve as a side dish.
1 onion, coarsely chopped
1 - 398 mL (14 oz) can diced tomatoes
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) cumin seeds
2 cloves garlic, minced
1 Tbsp (15 mL) curry powder
Pinch of cayenne
Sea salt to taste
2 medium sweet potatoes or yams, peeled and coarsely chopped
1 bunch collard greens, stems and leaves coarsely chopped
Pulse onion in food processor until pur'ee. Place in small bowl.
Pour tomatoes into processor and pulse to pur'ee slightly.
Heat oil in large, wide saucepan set over medium heat. Add cumin seeds. Toast until fragrant, about 1 minute. Add pur? onion and minced garlic. Stir often until light brown, 8 to 10 minutes. Stir in curry powder, cayenne, and salt. Simmer for 1 to 2 minutes.
Add tomatoes, sweet potatoes, and 1 cup (250 mL) water. Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally until potatoes are tender, about 20 minutes.
Add greens and stir until tender, 8 to 10 minutes.
Each serving contains: 111 calories; 3 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates; 3 g fibre; 20 mg sodium
source: "Think Green", alive #341, March 2011
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.