If you want to step up your salad game, look no further than the grill. The result is a salad that’s Instagram-ready and packed with new flavour nuances. The flat leaves of Tuscan kale are less likely to burn than curly kale, whose edges are prone to singeing. If you’re not using a vegetable basket, be sure to skewer the cherry tomatoes together. A scattering of crumbled goat cheese would only serve to make this salad even more crave worthy.
Tuscan kale goes by several names, including dinosaur kale and lacinato kale.
Preheat grill to medium. Brush kale leaves with about 2 tsp (10 mL) oil and spread out on grill grate. Heat, turning often, until lightly charred in spots, about 2 minutes. Do this in batches if necessary. Set aside.
Toss tomatoes with 1 tsp (5 mL) oil. Brush remaining oil on corn cobs, green onions, and avocado halves. Place tomatoes, corn, onions, and avocado on grill grate and heat until vegetables are darkened in places and tomatoes have softened, removing items from grill as they finish cooking. Turn tomatoes, corn, and onions a couple of times during grilling. If needed, prepare vegetables in batches.
Slice off any tough stems from grilled kale and chop leaves into 2 in (5 cm) pieces. Place in large bowl. Once cool enough to handle, slice kernels off cobs and add to kale. Slice avocado into cubes and add to bowl. Slice green onions into 2 in (5 cm) pieces and place in bowl with kale; add tomatoes and almonds. Toss with red wine vinegar and a couple pinches salt to taste.
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.