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Smoothie on the Run

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To blender container, add coconut milk, mango, maple syrup, turmeric, and coconut oil, and combine together until smooth and creamy.

Into medium saucepan, pour mixture and whisk in agar agar powder. Place saucepan over medium heat and bring mixture to a gentle simmer, stirring constantly. Continue cooking at a gentle simmer, stirring often, until agar agar is completely dissolved, and mixture lightly coats the back of a spoon, about 5 minutes.

Divide warm panna cotta mixture equally among 6 wine glasses, pretty glass containers, or small jam jars. Place on rimmed baking tray and refrigerate, uncovered, for at leaast 2 hours.

To serve, garnish top of each panna cotta with toasted coconut and a scattering of berries, if desired.

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Coconut Mango Panna Cotta

For salad dressing, to small saucepan, add apricots and vinegar and place over medium heat. Bring to a simmer, remove from heat, and let sit for 5 minutes.

In medium bowl, whisk together shallot, mustard, and salt. Using slotted spoon, transfer apricots to mustard mixture. Whisk in 2 tsp (10 mL) apricot-infused vinegar along with olive oil until a homogenous vinaigrette forms. Reserve remaining vinegar for another use. Set vinaigrette aside or refrigerate in airtight container until ready to use.

Arrange carrots, radishes, beets, watercress, mint, and oranges on serving platter. Drizzle with dressing and garnish with olives and pistachios or pumpkin seeds.

Carrot, Radish, and Beet Salad with Apricot Vinaigrette

In medium saucepan, place rice, 2 cups (500 mL) water, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender and water has absorbed, about 30 minutes. Let sit, covered, for 5 minutes and then gently fluff with fork. Spread rice out on rimmed baking sheet and let cool.

Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more paper towels. Place another cutting board or other flat object on top, and press gently to extract excess liquid from tofu. Turn tofu block on its side and slice in half lengthwise. Season both sides with curry powder and salt.

In skillet over medium-high, heat 1 Tbsp (15 mL) oil. Add tofu to pan and heat until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side. When cool enough to handle, slice tofu into 1 in (2.5 cm) cubes.

In large bowl, toss together rice, red pepper, carrot, mango, green onions, peanuts, and coconut ribbons. In small bowl, whisk together 1 Tbsp (15 m) oil, soy sauce, lime juice, sesame oil, chili sauce, honey, ginger, and garlic. Toss dressing with rice salad and then scatter on tofu cubes.
<h3>Make ahead:</h3>
This salad holds up very well in the fridge for up to 4 days. To serve, simply scoop salad into a serving bowl. However, to keep peanuts and coconut ribbons crunchy, you can add these just before serving instead of mixing them into the salad beforehand.

Forbidden Rice Salad with Curry Tofu

Serves 5

Heat oven to 400 F (200 C). Toss sweet potato with 1 Tbsp (15 mL) oil, oregano, and 1/4 tsp (1 mL) salt. Spread out on rimmed baking sheet and roast until tender, about 20 minutes.

In medium saucepan, place quinoa, 1 3/4 cups (435 mL) water, and 1/4 tsp (1 mL) salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until liquid is absorbed and quinoa is tender, about 12 minutes. Set aside, covered, for 5 minutes and then fluff quinoa with fork.

In skillet over medium, heat 2 tsp (10 mL) oil. Add tempeh and chili powder; heat, stirring occasionally, for 5 minutes, until browned.

In blender, combine cilantro, jalapeño, sour cream, lime juice, 1 Tbsp (15 mL) oil, agave or honey, cumin, garlic, and 1/4 tsp (1 mL) salt. Process until smooth, scraping down sides as needed.

In large bowl, toss together sweet potato, quinoa, tempeh, black beans, red onion, tomatoes, and pumpkin seeds. Add cilantro dressing and toss together.
<h3>Make ahead:</h3>
All contents of this salad can be chilled together in airtight container for up 3 days. Any optional toppings, such as avocado, should be added just before serving.

Smoothie on the Run

Smoothie on the Run

Directions

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Coconut Mango Panna Cotta

Carrot, Radish, and Beet Salad with Apricot Vinaigrette

Forbidden Rice Salad with Curry Tofu

Quinoa Taco Salad