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
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.
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).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.