Bored stiff of the same old lunch sandwich? Well, there is nothing fishy about this sandwich that is sure to add excitement to midday meals or even summer picnics. Serve extra chutney with egg dishes.
Per serving:
Heat oil in heavy-bottomed saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Place garlic, fennel seeds, and mustard seeds in pan and heat for 1 minute. Add tomatoes, port, lemon zest, and black pepper to pan, bring to a boil, and simmer uncovered over medium-low heat until liquid has reduced by about half and mixture has thickened, about 15 minutes. Stir in balsamic vinegar.
Place salmon and a couple pinches of salt in large saucepan. Add enough water to cover salmon by at least 1 in (2.5 cm). Bring to very slight simmer with a few bubbles breaking the surface and cook for 8 minutes, or until fish is cooked through. Skim off any foam that forms. Remove fish with slotted spoon and gently break apart flesh with fork.
Divide salmon among five bread slices. Top with equal amounts tomato chutney and spinach. Top with remaining bread slices and slice each in half.
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).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.