Serves 6 as a main dish or 8 as an appetizer
Our tasty tart is the quintessential harbinger of spring with its new asparagus and spring leeks. All tucked into a flaky crust with tiny tomatoes and sprinkled with pine nuts, it’s a delicious meatless alternative for the vegetarian palate.
Substitute vegan butter for unsalted butter, and brush crust with a little oil before baking.
In food processor fitted with metal blade, make crust by combining flour, herbs, and salt. Pulse 2 or 3 times to blend. Scatter diced cold butter overtop and pulse just until blended and crumbly and butter resembles large peas. Add 2 Tbsp (30 mL) ice water and pulse a couple of times. Add another 1 to 2 Tbsp (15 to 30 mL) ice water and pulse just until dough pulls together with a few crumbs.
Lightly dust countertop with flour, then turn dough onto countertop and shape into disk. Tightly wrap in parchment or plastic wrap and refrigerate for at least an hour. Dough can be refrigerated for up to 2 days or tightly sealed and frozen until ready to use.
Cut trimmed leeks in half, lengthwise, and cut lengths into 1/4 in (0.6 cm) half moons. In large skillet, heat 2 Tbsp (30 mL) oil over medium heat until shimmering. Add leeks and cook until very soft but not browned, about 6 to 8 minutes. Stir often. Transfer to large bowl.
Cut asparagus stalks into 1 in (2.5 cm) pieces. Add remaining oil to hot skillet along with asparagus and cook over medium heat for about 5 minutes, or until tender crisp. Stir often, adding a splash of water, if necessary, to prevent sticking. Add grape tomatoes and continue to stir over medium heat until tomatoes are almost blistering, about 3 minutes. Tumble onto leeks in bowl and add thyme and lemon zest. Fold together and set aside.
Preheat oven to 400 F (200 C) and adjust oven rack to lower-middle level. Line large, rimmed baking sheet with parchment paper. On lightly floured surface, roll out chilled pastry into 14 in (35 cm) round. Carefully and loosely roll onto rolling pin and transfer to prepared baking sheet. Brush centre of pastry with Dijon mustard, leaving 2 in (5 cm) rim around edge. Arrange leek, asparagus, and tomato filling over mustard in even layer, scraping up bits from bottom of bowl. Lightly dust with fresh pepper and sprinkle with pine nuts, if using. Gently lift and fold edges of pastry over filling, leaving veggies in centre of galette exposed. Don’t worry if pastry tears. Just press it back together with your fingertips. This adds to the rustic look. Brush surface of pastry with milk.
Bake galette in preheated oven for 35 to 40 minutes, or until crust is deep golden brown and filling is bubbling. Remove and place baking sheet on rack to cool for 10 minutes. Then cut galette into wedges and serve warm.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.