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.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.