SERVES 6 / READY IN 30 MINUTES
Smoked coconut chips are delicious on just about anything. Sprinkle them over rice dishes, grilled vegetables, and even stir-fries. If you don’t have flaked coconut, substitute toasted sliced almonds or pine nuts mixed with the seasonings
Make the coconut chips: Preheat oven to 325 F. In medium bowl, combine oil, tamari, liquid smoke, smoked paprika, and salt. Whisk to blend. Add coconut and gently toss to evenly coat. Scatter thinly and evenly on parchment-lined baking sheet. Bake for 5 minutes. Gently stir and flip with spatula. Continue baking until golden, 4 to 6 more minutes, flipping and stirring often to prevent chips from baking unevenly. Watch carefully, as coconut can quickly burn. Remove and cool thoroughly. Chips will crisp up as they cool. They can be stored in tightly covered container at room temperature for up to 1 week.
Make the green goddess dressing: In blender or food processor, combine green goddess dressing ingredients. Blend until creamy, adding a little water as needed to make it pourable. Add a little more tamari or lime juice to taste, if desired. You should have about 1 cup of dressing. Dressing can be stored in tightly covered container in refrigerator for a couple of days.
Make the salad: Grease barbecue grill and preheat to medium high. Lightly brush husked cob of corn with oil. Place on grill and barbecue, turning cob often, until it is lightly charred and kernels are tender, about 5 to 8 minutes. If corn is charring too much, lower heat on a portion of grill and move cob to indirectly heated side of grill. Remove corn from grill to cool when tender.
Cut lettuce heads in half lengthwise. Lightly brush cut sides with oil. Place cut side down on preheated grill and barbecue just until cut sides are lightly charred, about 3 to 5 minutes, depending on intensity of heat from barbecue. Using tongs, remove lettuce from grill and place cut side up on serving platter. Shave chunks of grilled corn over top and scatter with tomatoes and green onions. Drizzle with 1/2 cup green goddess dressing and sprinkle with half the coconut chips, reserving remaining dressing and chips for another time.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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.