Serves 6 | Ready in 1 hour
Eating colorful plant foods—from dark blue and purple to green, yellow, orange, and red—is the key to good nutrition and good skin. Take butternut squash as an example. Its brilliant orange color indicates it’s chock-full of carotenoids and vitamin C, which help protect against UV-induced skin damage.
Preheat oven to 425 F. Line baking sheet with parchment. Set aside.
Roast the squash: Peel butternut squash to reveal bright orange flesh. Thinly shave top and bottom from squash and cut down middle to form 2 symmetrical halves. Scoop out seeds and discard. Brush cut sides of squash with oil and place cut-side down on prepared baking sheet. Roast in oven for 15 to 20 minutes, or until you can almost pierce it with a paring knife.
Make the pickled red onion: While squash roasts, in small saucepan, heat rice vinegar. Pour into 1 cup heatproof glass jar, such as a canning jar, and stir in lime zest, syrup,
1/2 tsp crushed red pepper flakes, and salt. Stir to dissolve salt. Stir in onion and press down to immerse slices in vinegar. Cover and set aside. Onion can be refrigerated for up to a couple of weeks.
Slice the squash: After squash has been roasting for 15 to 20 minutes, remove from oven. On cutting board, place halves cut-side down. Using very sharp knife, carefully cut 1/4 inch wide slices crosswise into squash, being careful not to cut all the way through. Slide long spatula under sliced squash halves and return them to baking sheet. Return to oven and continue to roast for approximately 20 more minutes, or until slices are completely tender but not falling apart.
Prepare the herbed salsa: While squash continues roasting, in mini blender, combine herbs, oil, garlic, lime juice, and crushed red pepper flakes. Pulse until finely ground. Add a splash of water for thinner mixture. Add a pinch of salt, to taste, if you wish. Store in tightly covered container for up to 1 week. Makes about 1 cup.
Assemble the dish: To serve, remove squash from oven and place on heated serving platter. Spoon some pickled onions and salsa over top. Top with crumbled vegan cheese and splash with a little extra olive oil, if you wish.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.