Serves 4 | Ready in 45 minutes
Here, we pair opposite colors on the color wheel with flavors that perfectly match. These delicious patties topped with fresh berry salsa are chock full of vitamin C and fiber—perfect to kick off the new year! Serve them as a main course (they’re delicious on a bed of wild rice) or shape the patty mixture into small bites and serve as an appetizer.
Make a double batch and freeze the extra patties. You can quickly reheat frozen patties for an after-work supper when time is in short supply.
Preheat oven to 350 F. On parchment-lined baking sheet, spread out diced yam. Bake in preheated oven for about 15 minutes, or until tender when pierced with fork. Alternatively, steam in large saucepan until tender. Remove to large bowl and set aside to cool. Keep oven temperature at 350 F.
In large skillet, heat 1 Tbsp grapeseed oil. Sauteu0301 onion over medium heat until soft. Add to prepared yam in bowl along with salt, pepper, garlic and bread crumbs. Mash mixture together using large fork.
In small bowl, place flaxseed. Stir in 1 Tbsp water until flaxseed is absorbed. Stir in nutritional yeast, Italian parsley and cilantro until blended. Add to yam mixture, working in with your hands until evenly distributed. Shape mixture into 4 evenly sized patties. Place on parchment-lined baking sheet. Brush with remaining 1 Tbsp grapeseed oil. Bake in preheated oven for 15 minutes, or until patties are crisp on the outside.
Meanwhile, in bowl, gently fold together blackberry ginger salsa ingredients. Set aside.
When patties are done as you like, remove and serve with generous spoonfuls of salsa overtop.
This recipe is part of the Deep blue dinner collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.