Who says sushi should only be served with chopsticks? This Japanese-inspired sandwich delivers plenty of great texture along with a little sinus-clearing kick courtesy of a wasabi-infused cream cheese spread. If you have some on hand, go ahead and add a bit of pickled ginger to the sandwich. Rainbow trout or arctic char can be used in lieu of salmon.
Citrus zest, such as lime, is a great way to add vibrant, calorie-free flavour to a range of items, including sandwich spreads.
Per serving:
Whisk together oil, soy sauce, 2 Tbsp (30 mL) rice vinegar, sesame oil, garlic, and ginger in large container. Place salmon fillets, flesh side down, in container so they lie flat in single layer. Cover and let marinate in refrigerator for at least 1 hour or overnight.
Place cabbage, carrot, and cucumber in bowl. Whisk together lime juice, remaining 2 Tbsp (30 mL) rice vinegar, and salt. Pour over vegetables, stir to combine, and let rest for at least 30 minutes.
Preheat oven to 400 F (200 C). Remove salmon from marinade and place on parchment paper-lined baking sheet, skin side down. Bake for 10 minutes, or until just cooked through in centre. Let rest for 5 minutes and then gently break apart flesh into large pieces.
Stir together cream cheese, lime zest, and wasabi paste. Slice each nori sheet into 4 squares.
To assemble each sandwich, spread some cream cheese mixture on rye bread. Top with 2 nori squares, salmon, and pickled vegetables.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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.