Adding a subtle fresh-from-the-sea flavour, think of kombu as slaw’s secret weapon. British researchers showed that alginate—a unique fibre present in forms of sea kelp such as kombu—may reduce fat absorption in the body. Quinoa provides quality carbs, sweet-tart apples add a counterpoint to earthy veggies, and the orange dressing is here for a splash of brightness.
The slaw will also work with wakame. For added sweetness, you can include golden raisins or dried cherries.
Whenever making slaws and other recipes calling for shredded vegetables and fruits, break out the food processor. The machine’s often overlooked shredding blade can take a huge chunk out of meal prep time.
Per serving:
In fine-mesh sieve under running water, rinse quinoa.
In medium saucepan, heat grapeseed or sunflower oil over medium heat. Add quinoa to pan and heat until grains dry out and smell toasty, stirring often, about 2 minutes. Place 1 1/2 cups (350 mL) water in pan, bring to a boil, reduce heat to medium low, and simmer quinoa, covered, until tender and water has absorbed, about 12 minutes. Set aside, covered, for 5 minutes and then fluff with a fork.
Place kombu in bowl, cover with water, and let soak for 10 minutes, or until tender. Drain and thinly slice.
Slice broccoli florets off stems into small chunks. Use knife to slice off woody outsides of broccoli stems to expose tender insides. Using slicing blade of a food processor or chefu2019s knife, thinly slice broccoli florets. Using shredding blade of a food processor or box grater, shred broccoli stems, carrot, and apple.
In large bowl, toss together quinoa, kombu, broccoli, carrot, and apple. Whisk together orange zest, orange juice, sesame oil, ginger, mustard, honey, and salt. Toss dressing with slaw. Just before serving, garnish with pumpkin seeds.
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).