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.
Per serving:
Preheat oven to 400 F (200 C).
To make dressing, in jar with tight-fitting lid, combine olive oil, maple syrup, mustard, water, sherry vinegar, horseradish, garlic, salt, and pepper. Tightly secure lid, and shake jar vigorously until dressing has a creamy and smooth consistency. Set aside.
To make salad, bring medium saucepan of water to a boil. Drop in lentils and a big pinch of salt. Bring to a boil again, and then reduce heat to a simmer until lentils are just tender, about 20 minutes. Drain lentils and spread out on kitchen towel to dry.
Transfer dried lentils to baking sheet. Toss lentils with olive oil, salt, and pepper. Slide baking sheet into preheated oven, and roast until lentils have dried and browned slightly, about 8 minutes. Remove from oven and set aside.
Using a mandoline, slice beets paper thin and place in large bowl. Slice carrots with the mandoline, and add to bowl. Cut celery root down the middle lengthwise. Slice each half of celery root with the mandoline, and add slices to bowl.
Season all sliced vegetables with salt and pepper, and toss.
Toss sliced vegetables with 2/3 of the dressing. Transfer dressed vegetables to a serving platter. Scatter crispy lentils over vegetables. Pour remaining dressing over lentils. Garnish salad with fresh dill, and serve immediately.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.