For the most part, soggy mayo-laden tuna salad sandwiches and subs are far from culinary bright spots. This incarnation is another matter, as it’s a plateful of wonderful textures and fresh flavours. Look for pole- or troll-caught tuna, which is the most sustainable option. You can also use a good quality canned albacore tuna.
In small saucepan, bring cider vinegar, 1/2 cup (125 mL) water, sugar, and salt to a simmer. Once sugar and salt have dissolved, pour mixture over onion and let sit for at least 30 minutes.
Divide salad greens, bell pepper, celery, cucumber, beans, and dried cherries among serving plates. Place yogurt, avocado, basil, lemon juice, curry powder, and red pepper flakes in blender or food processor container; blend until smooth. Blend in water, 1 Tbsp (15 mL) at a time, until you have a thin consistency.
Season tuna with salt and pepper. In heavy skillet over medium-high heat, heat oil. For medium-rare tuna, sear for 1 minute per side. Transfer tuna to cutting board and cut into 1u20444 in (0.6 cm) thick slices.
Top salad with drained pickled onion and tuna slices. Drizzle avocado dressing over top.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.