Taco night will never be the same once you try out this recipe. Millet is a gluten-free seed that cooks up quickly and has a mild sweetness to it. Millet provides us with a good source of manganese, which helps regulate our metabolism.
Per serving:
Start by making mango salsa. In medium bowl, fold together all salsa ingredients until well combined. Set aside for at least 10 minutes before serving or refrigerate in airtight container for up to 2 days.
To cook millet, place in dry medium saucepan over medium heat and toast millet, stirring often, until golden brown and fragrant, about 4 minutes. Add stock and salt. Increase heat to high and bring to a boil. Decrease heat to low, stir in 1 tsp (5 mL) avocado oil, cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let saucepan sit, covered, for 10 minutes. Stir lime zest into cooked millet with fork and set aside until ready to use.
To prepare salmon, in small bowl whisk together cumin, paprika, chili powder, and garlic powder. Pat spice mixture over each piece of salmon and set aside.
Heat remaining 2 tsp (10 mL) avocado oil in frying pan over medium heat. Place salmon in pan, flesh side down, and cook for 2 to 3 minutes before flipping salmon over and continuing to cook until cooked through, about another 4 to 5 minutes.
To assemble bowls, divide millet among serving bowls. Top with salmon, cabbage, avocado, some mango salsa, and a sprinkle of toasted pumpkin seeds. Serve with lime wedges to squeeze additional lime juice over bowl, if desired.
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.