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.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.