Homemade salad dressing should be an integral part of everyone’s cooking repertoire—the basic formula is easily adjusted based on what you have in the cupboard. The nutty flavour of pumpkin seed oil combines beautifully with peppery arugula.
Pumpkin seed oil is quite rich, so it is best supplemented in a dressing with an equal amount of extra-virgin olive oil to lighten it up.
Pumpkins and their seeds are ancient superfoods and have been consumed since early civilization in all parts of the Americas.
Optimal pumpkins for roasting are small sugar pumpkins rather than the larger carving pumpkins, which can be too stringy. Kabocha or red kuri squash are good substitutes.
Choose raw unsalted pumpkin seeds, keep them in the fridge or freezer to prevent rancidity, and roast them yourself as needed. Keep the oven temperature under 325 F (160 C) to protect the healthy fats, and watch them closely, as they can burn quickly.
Per serving:
Combine all dressing ingredients in small jar and shake well to combine and emulsify. Place arugula in bowl and toss with dressing. Top with pumpkin seeds and cheese.
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.