Tasting like Greek spanakopita, these are a healthier appetizer option, salad topper, or side to add to your holiday entertaining menu. In lieu of refined bread crumbs in traditional savoury cakes, white quinoa is used, lending plenty of iron and protein, as well as a pleasing chewy texture. A bonus? They’re baked, not fried.
Tip: To add even more oomph and snowy white appeal to the cakes, add a clove of minced garlic (another unassuming white superfood), or serve with a garlicky yogurt dip.
In medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove lid and cool for 15 minutes.
Preheat oven to 425 F (220 C). Line large, rimmed baking sheet with parchment paper and grease with oil.
In large bowl, beat eggs. Mix in feta, lemon juice, and pepper. Mix in cooled quinoa, flour, and dill. Scoop 1/4 cup (60 mL) portions of mixture onto prepared baking sheet, 1/2 to 1 in (1.25 to 2.5 cm) apart, and with slightly wet hands, form 1/2 in (1.25 cm) high patties. Bake for 15 minutes, flip, and bake for an additional 5 to 10 minutes until firm and light brown.
Serve warm or chilled. Store in refrigerator for up to 5 days.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.