Food

This salad is a one bowler; throw all ingredients into one bowl, toss, and go. You do need 2 cups (500 mL) cooked leftover rice, so make some extra the night before. Store the leftovers in the fridge for the salad.

Tender soba noodles combined with meaty shiitake mushrooms, crisp snow peas, and a vibrant sauce flavoured with lime, ginger, garlic, and toasted sesame oil. Zesty, fragrant, healthy, and entirely delicious!

Loosely based on the original Waldorf salad—celery, walnuts, and apple—but with a few liberties! Tangy vinaigrette replaces the creamy mayo dressing, and vibrant purple beets add nutrients and turn the couscous a rich shade of purple. 

The onions and garlic are cooked in this recipe. There are plenty of live food enzymes left to ease digestion. This is a good transitional recipe that will entice a non-raw foodie. Leftovers can be added to your green smoothie.

Combining the fibre-rich benefits of a whole grain such as brown rice with tofu, a good source of protein, omega-3 fatty acids, and minerals, is a heart-smart combination. The marinade lends a spicy element of circulation-boosting chili and ginger that livens up this dish. Add in a portion of sesame seeds toasted in a pan (rich in cholesterol-lowering phytosterols) and your tastebuds will be as pleased as your heart!

The nori topping cranks up the flavour, but this frittata is equally good with a fiery salsa.

This tasty vegan meal takes only minutes to prepare, but its unique flavour combinations and exotic appeal will have your family thinking you’ve fussed for hours.

Similar to a large flatbread but crispier, this surprisingly easy gluten-free crust will surely appeal to those avoiding wheat. Best of all, it uses two power flours.

Here’s a dish with a serious “wow” factor, as the pasta obtains a striking red courtesy of the beet pesto. The natural sweetness and vibrant hue of beets breathes new life into pesto. You can also add some crumbled goat cheese to the garnish. If possible, try to use freshly made pasta.

Pasta tastes best made fresh, but if you don’t have a good Italian shop close by that sells fresh pappardelle, use a tagliatelle noodle (dried noodles work well, too). Wild mushrooms grow in our backyard in Tofino; however, city dwellers can find a wide variety in better produce stores. I particularly like portobello, cremini, and shiitake.

Chef Gentile shares a method to make homemade almond milk with equipment found at home in this recipe, but you can use a cold-press juicer instead if you have one. Take care when sweetening with stevia: it is 150 times sweeter than sugar. Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing).

Whole grain (and gluten-free) sorghum adds a nutty chew to this warm salad. You don’t have to sear the lettuce, but it adds a smoky char and elegance to make it a touch more extraordinary. A herbed, creamy coconut and tofu dressing holds it all together.

Tip! Make it in 30 minutes

This is a gorgeous winter salad with some textural interest from cooked lentils that are roasted until crispy and chewy. I turn to root vegetable and cabbage-based salads and slaws in the cold months because I find I’m less likely to crave a leafy, water-heavy salad. It seems that the body naturally craves foods that will help it to seasonally adapt. You can use any mix of root vegetables you like or have on hand.

This is a gorgeous winter salad with some textural interest from cooked lentils that are roasted until crispy and chewy. I turn to root vegetable and cabbage-based salads and slaws in the cold months because I find I’m less likely to crave a leafy, water-heavy salad. It seems that the body naturally craves foods that will help it to seasonally adapt. You can use any mix of root vegetables you like or have on hand.

Any of these quick dips would be great on their own. However, put them together and you have something that is way more than the sum of its parts. Lentils are a fabulous source of vegan protein. Just 1 cup (250 mL) of cooked lentils has a whopping 18 g of protein. So get ready, set, dip!

Tip

This is the perfect weeknight family meal as it allows everyone to assemble their own fajita just the way they like it. Boneless, skinless chicken thighs cook up nice and juicy under the broiler, but feel free to substitute butterflied chicken breasts if you prefer.

Tip

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.

Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark.

Chilled noodles are the base of this nourishing, detox-friendly bowl loaded with good-for-you greens and a creamy tahini-orange dressing. Build your bowl in a container for lunch to go, dressing right before you plan to enjoy.

Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream.

Who says it’s a requirement that oatmeal is sweet? With spinach, mushrooms, and olives, this veg-heavy oatmeal is a definite flavour twist and offers visions of enjoying breakfast while overlooking an alluring Mediterranean coastline. Plus, all this fibre will help crush morning cravings.

Kale stalks add creaminess and body to your morning smoothie, eliminating the need for a dairy base of milk or yogurt. For an extra boost, save and freeze kale stalks from your everyday cooking, and throw a few extras into this or any smoothie recipe for a (free!) nutrition enhancer.

Tip:

Making tortillas from scratch is well worth the effort. There’s a freshness that can’t be beat. Double the batch and freeze for a few meals. Jazz them up with alternative flavourings such as turmeric, chopped cilantro, and a dash of cayenne. Gluten-free tortillas are a bit of an art, but given a few tries, are well worth the effort.

Storage

BBQ season has begun, and this simple yet elegant meal that utilizes both bison meat and buffalo yogurt will be a summer showstopper. Cooking the steaks to medium-rare retains this leaner meat’s moisture and melt-in-your-mouth texture.