Hold the bread. This upgrade to your lunch sandwich featuring a veggie-packed flatbread and buttery salmon is guaranteed to do away with #saddesklunch. Assemble just before serving. Instead of mustard, you can add a smear of cream cheese or labneh. And rainbow trout or Arctic char are good swaps for salmon.
Preheat oven to 400 F (200 C). Line rimmed baking sheet with parchment paper and set aside.
In food processor, pulse almonds until very finely chopped. Add pumpkin seeds and sunflower seeds; pulse until coarsely chopped. Transfer mixture to large bowl. Place carrots in food processor; process until very finely chopped. Add carrots, garlic, thyme, cumin, black pepper, salt, eggs, and egg whites to bowl and mix well.
Press carrot mixture in 1/2 in (1.25 cm) thick rectangle layer onto prepared baking sheet. Bake for 25 minutes, or until flatbread is firm and darkened around edges. Cool in pan for at least 5 minutes before slicing into 8 to 10 pieces.
Reduce oven temperature to 325 F (160 C). Line baking sheet with clean parchment paper. Place salmon on sheet, skin side down, and season with salt and pepper; bake until barely cooked through in the middle, about 15 minutes. Let rest for 5 minutes before breaking flesh into large chunks.
Spread mustard on carrot bread slices. Top with arugula, salmon, and roasted red pepper. Squeeze lemon juice overtop.
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.