Asian-inspired noodles with a hint of Sriracha spice up this unexpected, very green summer salad. Peanut butter and miso infuse the Master Vinaigrette with a decadent, dairy-free creaminess, while fresh chopped mint and cucumber keep things refreshing.
Make a handheld romaine lettuce “taco” with this salad instead of eating it with a fork or chopsticks.
Per serving:
Bring large pot of water to a boil. Cook spaghetti according to package directions; add rapini for last 3 minutes of cooking. Drain, rinse with cold water, and drain again. Transfer to large bowl and toss with cucumber, tofu or tempeh, and mint.
In food processor or blender, purée Master Vinaigrette, peanut butter, orange juice, miso, ginger, sesame oil, and Sriracha until smooth. Toss with salad. Cover and chill until ready to serve. Garnish with chopped peanuts.
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.