Despite seemingly not having a lot in common, after one taste you’ll agree that matcha green tea powder and scallops are worthy of being in each other’s lives forever. Here, matcha’s vegetal sweetness is a delicious complement to buttery scallops, rounded out nicely by a butternut mash.
Heat 2 tsp (10 mL) oil in large heavy-bottomed saucepan over medium heat. Add squash and salt. Partially cover pan and heat until squash is slightly tender, stirring occasionally, about 10 minutes. Add 1/3 cup (80 mL) water, and simmer covered until squash is very tender, about 15 minutes, adding a small amount of additional water if needed. Drain any excess water and mash squash with mustard. Season with black pepper to taste. Cover to keep warm.
Meanwhile, place coconut milk, ginger, and honey in small saucepan. Bring to a boil over high heat, reduce heat to medium and simmer uncovered until reduced and saucy, about 10 minutes. Whisk in matcha, lime zest, and vanilla until matcha has dissolved. Remove from heat and cover to keep warm.
Pat scallops dry with paper towel and season with salt and pepper. Heat 2 tsp (10 mL) oil in large skillet over medium-high. Place scallops in pan, making sure they arenu2019t touching. Allow to cook undisturbed until bottom edges are golden and they release easily, about 2 minutes. Gently flip scallops, add butter to pan, if using, and sear until browned underneath, about 1 1/2 minutes.
Serve scallops topped with matcha sauce and sprinkled with sesame seeds (if using). Serve alongside butternut mash.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.