While this is best enjoyed with a knife and fork, it will satisfy even the biggest craving for a takeout pizza-—with an Asian-inspired twist.
If you’re pressed for time, the polenta can be served soft instead of baking.
In small bowl, combine avocado oil, maple syrup or honey, miso, sesame oil, and five-spice powder or garam masala. On large rimmed baking sheet lined with parchment paper, toss eggplant, pepper, onion, and tomatoes with miso mixture. Roast for 40 minutes, or until vegetables are tender. While vegetables are roasting, prepare polenta.
Line large rimmed baking sheet with parchment paper. In large pot, use a whisk to combine cornmeal, salt, and water or stock. Whisking constantly, bring to a boil, reduce to a simmer, cover, and cook for 8 minutes, uncovering to whisk every 2 minutes (be careful when uncovering as polenta spits and can burn). Pour onto prepared baking sheet, smoothing to make an oblong shape about 1/2 in (1.25 cm) high. Allow to sit at room temperature until set (about 20 minutes).
Add roasted vegetables to top of cooled and set polenta; bake for 15 to 25 minutes, until heated through and beginning to dry out. Garnish with basil leaves, slice, and serve.
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.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.