This hearty salad uses components from several of this week’s recipes, making for an easy grocery shop and a no-fuss end-of-the-week lunch.
Pack it up: There’s no wrong way to pack this one up. Just put it in a resealable container and you’re good to go.
Swap it out: Don’t have all the ingredients below? Don’t worry! Diced and seeded cucumber, bell pepper, chopped spinach, and red onion would all work beautifully in this dish.
1 cup (250 mL) quinoa
2 cups (500 mL) water
2 tsp (10 mL) extra-virgin olive oil
1/4 cup (60 mL) pesto from Thursday’s lunch
1/3 cup (80 mL) roughly chopped toasted almonds
1 - 15 oz (425 g) can chickpeas, drained and rinsed
1/2 cup (125 mL) roughly chopped artichoke hearts
1 roasted red pepper, diced
1 cup (250 mL) halved grape tomatoes
Combine quinoa and water in medium-sized pot. Bring to a boil, reduce heat, and let simmer until water is absorbed, about 15 minutes. Remove from heat, fluff with fork, and set aside to cool.
Meanwhile, combine olive oil and pesto and stir to combine.
When quinoa has cooled completely, add pesto to quinoa and gently combine until pesto is evenly distributed. Add remaining ingredients and toss to combine.
Split among 4 bowls and serve, or among 4 airtight containers and refrigerate.
Serves 4.
Each serving contains: 469 calories; 18 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 61 g total carbohydrates (7 g sugars, 15 g fibre); 279 mg sodium
source: "Resolve to Brown Bag It", alive #363, January 2013
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.