Served at any temperature, this dish delivers and offers plenty of room for experimenting with various teas and vinaigrettes. Add another flavour edge by opting for the grill versus the pan for the salmon.
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) whole grain mustard
3/4 cup (180 mL) extra-virgin olive oil
Salt and pepper, to taste
Combine all ingredients until blended.
Rye Berry Salad
1 cup (250 mL) rye berries, washed
8 cups (2 L) water
1/4 cup (60 mL) carrots, diced
1/4 cup (60 mL) celery root, diced
1/4 cup (60 mL) red onions, diced
4 cloves garlic, crushed
2 whole bay leaves
1 red pepper, diced
1 yellow pepper, diced
4 oz (125 g) baby spinach, wilted
Place rye berries, water, carrots, celery root, and red onions into a heavy-bottomed pot. Bring to a boil, then turn temperature down and simmer for 2 minutes. Turn off heat and let stand for 1 hour.
Place back on heat and bring back to a simmer; cook for 1 hour or until berries are plump and tender. Drain and adjust seasoning.
Garnish with peppers and baby spinach and dress with a touch of vinaigrette.
6 wild salmon fillets, 5-oz (142 g) portions
5 Tbsp (75 mL) smoked tea (e.g., lapsang souchong)
4 tsp (20 mL) sea salt
1 Tbsp (15 mL) brown sugar
Using a spice grinder, process the tea, salt, and sugar into a powder. Sprinkle this mixture onto the exposed flesh of the fish. Refrigerate for 2 hours.
Remove from the fridge and rinse off the brine, pat dry, and bring to room temperature before cooking.
Cook the marinated salmon until just underdone in a frying pan on medium-high heat, placing flesh face down, cooking for 4 minutes, and turning for another 3 minutes before removing from heat. Place salmon atop the rye berry salad and drizzle with vinaigrette.
source: "C Restaurant", alive #298, August 2007
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.