Within each bowl is a delightful play of flavours and textures with curly endive (sometimes labelled chicory) and the tahini-turmeric sauce delivering just the right amount of bitter punch. All the elements of this dish can be prepared ahead of time for a quick toss for lunch or dinner, but keep everything separated until just before serving.
For dressings and sauces (and hummus!), runny tahini is preferred over versions with a consistency similar to nut butter. Middle Eastern grocers are the best bet for locating this style of sesame paste.
You can swap out the lacy leaves of curly endive for a base of other greens with a bitter edge such as baby kale, radish greens, frisée, dandelion greens, escarole, or arugula.
Per serving:
In medium-sized saucepan, bring 2 1/4 cups (560 mL) water to a boil. Add quinoa and 1/4 tsp (1 mL) salt; return to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender and water has been absorbed, about 12 minutes. Remove pan from heat and let rest for 5 minutes, covered, and then fluff quinoa with fork.
Heat oven to 300 F (150 C). Line baking sheet with parchment. Place salmon skin-side down on parchment paper-lined baking sheet and season with 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Bake fish in preheated oven for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let fish rest for 5 minutes and then break apart flesh into 2 in (5 cm) chunks.
For sauce, whisk together tahini, lemon juice, 1 Tbsp (15 mL) olive oil, 3 Tbsp (45 mL) water, turmeric, 1/4 tsp (1 mL) salt, and 1/4 tsp (1 mL) pepper until smooth and runny. If needed, add another 1 Tbsp (15 mL) water.
Toss endive with 1 Tbsp (15 mL) olive oil, red wine vinegar, and a pinch of salt.
Divide endive among 4 serving bowls and top with quinoa, cucumber, tomatoes, oranges, and salmon. Drizzle with tahini sauce and scatter pumpkin seeds overtop.
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.