This salad is a great way to welcome spring. Cha soba are buckwheat noodles that have matcha green tea added to them. They can be easily sourced next to the regular soba noodles in the Asian section of some grocery stores. To make this into a more substantial meal, serve topped with some slices of simply roasted chicken or salmon.
This salad is easily customizable to incorporate whatever vegetables are hanging around in your refrigerator. Ribboned carrot strands, julienned peppers, or thinly sliced celery would all add a great crunchy contrast to the soft noodles.
To make dressing for salad, in blender, place matcha powder, ginger, rice vinegar, olive oil, water, miso paste, soy sauce, and sesame oil. Blend until well combined and smooth. Alternatively, you can whisk ingredients together in bowl. Refrigerate until ready to use.
Bring large pot of water to a boil. Cook soba noodles according to package directions. Drain cooked soba noodles and rinse well under cold water until chilled, about 2 minutes. Allow to drain a couple of minutes before placing into large bowl. Drizzle noodles with half the dressing and toss until noodles are well coated.
Using vegetable peeler, slice asparagus into long ribbons and add to bowl with noodles along with radishes, cucumber, green onions, peas, and sesame seeds. Gently toss until well combined. Drizzle with remaining dressing before garnishing with microgreens and edible flower petals, if using.
This recipe is part of the Made Marvellous With Matcha collection.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
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).