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.
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.
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).