In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too.
If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
In medium saucepan, place rice, 2 cups (500 mL) water, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender and water has absorbed, about 30 minutes. Let sit, covered, for 5 minutes and then gently fluff with fork. Spread rice out on rimmed baking sheet and let cool.
Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more paper towels. Place another cutting board or other flat object on top, and press gently to extract excess liquid from tofu. Turn tofu block on its side and slice in half lengthwise. Season both sides with curry powder and salt.
In skillet over medium-high, heat 1 Tbsp (15 mL) oil. Add tofu to pan and heat until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side. When cool enough to handle, slice tofu into 1 in (2.5 cm) cubes.
In large bowl, toss together rice, red pepper, carrot, mango, green onions, peanuts, and coconut ribbons. In small bowl, whisk together 1 Tbsp (15 m) oil, soy sauce, lime juice, sesame oil, chili sauce, honey, ginger, and garlic. Toss dressing with rice salad and then scatter on tofu cubes.
This salad holds up very well in the fridge for up to 4 days. To serve, simply scoop salad into a serving bowl. However, to keep peanuts and coconut ribbons crunchy, you can add these just before serving instead of mixing them into the salad beforehand.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.