Though quinoa is highly nutritious, a lot of people are rather meh when it comes to its grassy flavour. But when disguised as a brownie-esque breakfast bowl with a caffeine-fuelled edge, quinoa becomes a truly crave-worthy stand-in for typical oatmeal. Toppings run the gamut of chopped nuts (try hazelnuts), raspberries, cherries, sliced banana, coconut chips, dollops of yogurt, sliced mint, and, of course, cacao nibs. Leftovers will keep in the refrigerator for three days. Reheat in the microwave or in a small saucepan with additional milk to add moisture back in.
The rising tide of plant-based milks offers great alternatives to the moo variety, but they can contain surprisingly high amounts of added sugar. To keep your intake in check, look for cartons that state they’re “unsweetened.”
Per serving:
In fine-mesh strainer, thoroughly rinse quinoa. Heat medium-sized heavy-bottomed saucepan over medium heat. Add wet quinoa and heat for 3 minutes, stirring frequently, or until quinoa is dry and a shade or two darker.
Stir in oats, coffee, milk, 1/4 cup (60 mL) water, cacao powder, sugar, cardamom, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low and simmer gently, uncovered, for 20 minutes, stirring occasionally. If mixture becomes too thick before quinoa is tender, stir in additional milk or water and return to a simmer. Remove pan from heat and stir in vanilla. Gently fold in chocolate. Garnish as desired.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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.