Pea shoots work particularly well as a garnish for these deconstructed sushi rolls. To add a fanciful touch, consider using Bhutanese red rice or Chinese black rice. For extra protein, incorporate cooked tofu strips, smoked salmon, or cooked shrimp.
1 1/2 cups (350 mL) brown rice
3 cups (750 mL) water
1 cup (250 mL) frozen shelled edamame
3 sheets nori
1 medium carrot, shredded
3 green onions, thinly sliced
1/2 cup (125 mL) orange juice
2 Tbsp (30 mL) yellow miso paste
1 Tbsp (15 mL) fresh ginger, minced
1 Tbsp (15 mL) rice vinegar
1/4 tsp (1 mL) red chili flakes
1 ripe avocado, pitted and cubed
1 cup (250 mL) micro greens
2 Tbsp (30 mL) sesame seeds, preferably toasted
Place rice and water in medium saucepan. Bring to a boil, reduce heat, and simmer covered until tender, about 25 minutes. Remove from heat and cool to
Prepare edamame according to package directions and set aside.
Toast nori sheets one at a time in dry skillet over medium heat until fragrant. Crumble or chop coarsely.
Place cooled rice in large bowl and toss with edamame, nori, carrot, and green onion.
Place orange juice, miso, ginger, rice vinegar, and red chili flakes in blender and blend until smooth. Toss ginger dressing with rice mixture.
Divide among serving bowls and garnish with avocado, micro greens, and sesame seeds.
Each serving contains: 445 calories; 13 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 71 g carbohydrates; 9 g fibre; 344 mg sodium
source: "MIcrogreens", alive #355, April 2012
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.