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.
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.