Food

This might be the first time you work with agar-agar, but it won’t be the last. The ponzu jelly is both citrus fresh and a deliciously fun presentation concept that comes together easily with the agar-agar’s natural bonding properties.

The downfall in an ol’-fashioned potato salad is the saturated fat in the mayo and bacon bits. This recipe provides the same creamy buttery flavour through the addition of edamame beans. “Edamame” is the Japanese word for the fresh green soybean, straight out of the pod. Look for them in the frozen food section of your local supermarket. Onions are also good for cancer and heart disease prevention and potatoes contribute zinc, a mineral that’s vital for men’s reproductive health. Apple cider vinegar also stimulates digestion. What a perfect combination.

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

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. If you’re crunched for time, use quinoa or cooked chickpeas in place of sorghum. Add any extra dressing to potato salad, crudité platters, and avocado toast.

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.

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

Serves 6

This delicious fall supper is a meal in a dish. It’s a spin-off from the traditional Italian osso buco version, but we’ve scaled it up using farm-fresh lamb shanks. Served with long-simmering diced veggies and some lovely Puy lentils, it’s an instant crowd pleaser. Bonus: as a cut of meat, lamb shanks are less expensive and boast oodles of healthy collagen. Cooked low and slow, the meat literally falls away from the bone in tender chunks.

Here’s proof that sometimes bucking tradition in the kitchen can be a delicious adventure. Meaty and rich in protein, tempeh is a wonderful alternative to meat when preparing a veg-heavy Bolognese sauce to be draped over nutty soba. Any extra tempeh sauce is excellent when stuffed into baked sweet potato.

Tip

Smoky roasted tomato sauce forms the base of this North African brunch classic, one of the most delicious ways to prepare eggs for a crowd. A few dollops of yogurt and a sprinkle of cilantro take it to the next level. Be sure to serve the shakshuka with toasted rustic bread or warm flatbread to soak up all the juices.

Tip

Wild rice has a nutty flavour that complements light creamy desserts and adds great texture and nutritional value. The berries are chock full of healthy antioxidants.

Avocado is commonly used in raw chocolate pudding to lend it fudgy awesomeness and added nutritional firepower. These cheesecake-like yogurt cakes take this idea up a culinary notch with a little fiery kick. If there is some leftover chocolate avocado topping, grab a spoon and consider it an instant reward for the cook.

Go petite

This cold soup is not only beautiful, but also chock full of alkalizing ingredients. For a stunning presentation, freeze edible flowers in ice cubes and serve the soup in small, clear glasses topped with the ice cubes.

GREEN SCREEN

The vegetables and mustard do most of the heavy lifting in this side dish with very few—flavour-packed—ingredients. Roasting brings out the natural sweetness, grainy mustard provides tangy zing, and crunchy, crispy edges add a smoky element that will leave you wanting more of this deceptively simple side dish.