Asian meets Latin American in this incarnation of ceviche. Crunchy edamame beans provide a wonderful textural contrast, while placing all the contents in lettuce leaves makes each bite taste extra fresh. Ceviche doesn’t make for good leftovers, so make sure you’re feeding a table of salmon lovers. Alternatively, you can halve the recipe for a more intimate dining experience. To quicken prep, ask your fishmonger to skin the fish for you.
In nonreactive bowl or container, stir together lemon juice and lime juice. Remove any pin bones from salmon and cut into 1/4 in (0.6 cm) pieces. Add salmon to bowl, cover, and refrigerate, stirring once or twice, for 2 to 8 hours.
Preheat oven to 375 F (190 C). Place edamame in strainer and run under warm water until defrosted.
Spread edamame on clean kitchen towel and pat gently with another towel to dry as much as possible.
Place edamame in small bowl and toss with oil and 1/4 tsp (1 mL) salt. Spread out on baking sheet in single layer and, stirring every 10 minutes, roast for 30 minutes or until darkened and beginning to turn crispy. Remove from oven and let cool. Edamame will crisp further as they cool.
Place rice and 1 1/2 cups (350 mL) water in small saucepan. Bring to a boil, reduce heat, and simmer until
rice is tender, about 30 minutes. Drain any excess water. In large bowl, toss together tomatoes, mango, avocado, cucumber, green onions, mint, chili pepper, garlic, and 1/4 tsp (1 mL) salt. Drain salmon and toss gently with tomato mixture. Just before serving, stir in edamame.
Divide rice among lettuce leaves and top with salmon ceviche. Serve with lime wedges.
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).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.