The tofu dressing goes well with a variety of salads and grilled veggies. Here it’s featured with brown basmati rice and crisp vegetables for a satisfying vegetarian meal.
4 oz (125 g) organic firm tofu
3 Tbsp (45 mL) seasoned rice vinegar
2 Tbsp (30 mL) white miso paste
1 Tbsp (15 mL) extra-virgin olive oil
1/4 cup (60 mL) water
1 Tbsp (15 mL) peeled and grated fresh ginger
1 garlic clove, minced
1/4 tsp (1 mL) crushed red chillies
3 cups (750 mL) cooked brown basmati rice
2 large carrots, peeled and cut into matchsticks
2 zucchini, cut into matchsticks
1 bunch green Swiss chard or kale, finely shredded
1 cup (250 mL) alfalfa sprouts
4 green onions, finely chopped
Bunch of cilantro
1 Tbsp (15 mL) toasted sesame seeds
Combine dressing ingredients in blender or food processor. Whirl until very smooth. Add a little more water if needed. Cover and refrigerate until ready to use.
Slightly warm dressing in small saucepan, whisking to keep it creamy. Do not boil.
Place 3/4 cup (180 mL) cooked rice in bowl. Drizzle 2 Tbsp (30 mL) warmed dressing over rice and gently toss to coat. Garnish with carrots, zucchini, and chard. Drizzle with desired amount of remaining dressing and top with sprouts, green onions, generous sprigs of cilantro, and a sprinkle of sesame seeds.
Each serving contains: 313 calories; 12 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 52 g total carbohydrates (9 g sugars, 8 g fibre); 453 mg sodium
source: "Marvellous Miso", alive #379, May 2014
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.