Steel-cut oatmeal fans turn to this grain for its pleasingly chewy texture, but during a heat wave, no one wants to stand and stir a hot pot of porridge. Skip the stovetop and turn to your refrigerator instead. Here, oats are slightly ground to soak up honeyed milk and marry with a variety of textural mix-ins.
In food processor or blender, blend oats until a coarse flour resembling polenta forms. Tip into large bowl and stir in pumpkin seeds, ground flaxseed, and salt.
In same food processor (no need to clean), pulse apple until finely minced.
To oats, stir in minced apple, milk, honey or maple syrup, lemon juice, and vanilla. Mix everything well to combine, cover, and refrigerate for at least 5 hours, preferably overnight. If a thinner consistency is desired, stir in more milk.
Give muesli a good stir before dishing into bowls and topping with fresh fruit, yogurt, and additional honey or maple syrup.
Tip: if you mistakenly overgrind your oats into a powder, use this as oat flour in your next baking project.
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. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.