Take inspiration from your local salad bar to turn your take-along or at-home lunches into a cafeteria-style feast—hold the hefty price tag.
Head to your nearest salad bar and glean inspiration. Many salad bars will often list the ingredients, giving you a bit of insider knowledge when you’re ready to mimic the dishes at home.
Preheat oven to 350 F (180 C). To ovenproof ceramic or glass pot with lid, add beets and a splash of water. Cover and bake until tender, about 1 hour. When cool enough to handle, remove skin from beets and cut into manageable (bite-sized) pieces. Reserve.
To medium bowl, add onions, or pack into large Mason jar. In small saucepan, bring vinegar, water, and sugar to a boil. When boiled and sugar has dissolved, immediately pour over onions, cover, and set aside for at least 10 minutes, or up to 1 month if stored in refrigerator. Add pickled onions to large bowl, saving pickling liquid.
Remove stems from kale and shred; add to large bowl with onions and massage with your hands until kale has darkened in colour and begins to tenderize, about 15 seconds.
Take 1/4 cup (60 mL) onion pickling liquid (refrigerate remaining for another use) and add to small bowl or lidded Mason jar, followed by oil, mustard, tamari, and garlic; shake or whisk to combine and add to kale along with beets. Toss everything together until well incorporated. Store covered in refrigerator for up to 5 days, until ready to serve.
In food processor, pulse garlic until finely minced; add tomatoes, walnuts, oil, vinegar, and oregano or basil. Blend until a thick paste forms.
To large bowl, add tomato mixture along with rice or quinoa and chickpeas. Toss everything together until well incorporated. Store covered in refrigerator for up to 3 days, until ready to serve.
To bowls or to-go containers, add portions of Kale and Roasted Beet Salad with Pickled Onion Vinaigrette and Sundried Tomato, Brown Rice, and Chickpea Salad.
Halve, pit, and slice avocados, then add on top of bowls or in containers along with a hefty squeeze of lemon to retain colour and a sprinkle of chili flakes.
This recipe is part of the Plant-Based Prep School collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.