This vibrant soup is not only beautiful, but also chock full of alkalizing spring detox ingredients. Serve hot in pretty bowls with an assortment of fresh garnishes. Alternatively, experiment by freezing spring flowers in ice cubes and serving soup cold in small, clear glasses topped with the attractive ice cubes.
Per serving:
In large, heavy saucepan over medium heat, add coconut oil to melt. Add onion, fennel, celery, and garlic and gently sauté until soft but not golden.
Stir in vegetable stock and nutritional yeast and bring to a gentle boil. Reduce heat to low. Stir in greens, cilantro, and parsley just until they are wilted. You want greens to stay bright green.
Transfer in batches to high-speed blender or food processor, and purée until silky smooth. Return to saucepan and stir in 2 Tbsp (30 mL) coconut cream and lime juice. Heat just until hot but not simmering. Taste and add salt and pepper, to taste, if you wish.
Serve in bowls with a drizzle of remaining coconut cream and sprinkling of garnishes.
This soup calls for an assortment of greens. But you can also try it with fresh spring nettles, cooked peas, and asparagus, if you wish. Perfect for a Mother’s Day brunch.
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.