In the perfect game of hide-and-seek, you’d never imagine that this thick and creamy smoothie contains cauliflower. We’re willing to bet on that. Along with avocado and banana, frozen cauliflower simply creates a fudgy body. Dare we say, this delicious smoothie could stand in for dessert. If you wish, you can reduce some of the liquid and serve as a smoothie bowl with your favourite toppings.
1 cup (250 mL) unsweetened almond or cashew milk 1/4 cup (60 mL) water
1/4 avocado 2 pitted dried plums (prunes) 1 scoop of protein powder of choice
1 Tbsp (15 mL) cocoa powder
1 Tbsp (15 mL) almond butter
1/2 tsp (2 mL) vanilla 1/8 tsp (0.5 mL) cardamom 1 cup (250 mL) frozen cauliflower florets
1 small frozen banana, chopped
1 tsp (5 mL) cacao nibs (optional)
Into high-speed blender container, place all ingredients in the order listed. Blend until smooth. If mixture is too thick, blend in additional milk or water. Pour into a large glass and serve garnished with cacao nibs, if you like.
Tip: Beyond great taste, there is another good reason to make your smoothies on the thick side. A British study found that subjects perceived a drink with the thickness of a milkshake to be more filling than one that was more juicelike in consistency, even when they contained the same number of calories.
This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce. What’s nutritional yeast? Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.