With savoury, crumbled tempeh and a rich tomato sauce, this could quickly become your go-to plant-based pasta sauce. If you’re using wine, pick something good enough to drink with dinner, whatever that means to you.
Slash an u201cXu201d in bottom of each tomato and blanch in boiling water until skins are loose and wrinkled, about 1 minute. Transfer one tomato to bowl of ice water. If its skin peels easily, add remaining tomatoes to ice bath. When cool, peel and dice tomatoes. In large sieve, drain excess liquid.
In large pot, heat olive oil over medium heat. When hot, add shallots and cane sugar (if using). Reduce heat to medium-low, cover, and cook for 10 to 12 minutes, until shallots are translucent and softened. Add garlic and all but a handful of parsley, re-cover, and cook for
5 minutes. Add wine, if using, and cook, uncovered,
5 minutes more, or until liquid is reduced by half. Add tomatoes, crumbled tempeh, salt, and pepper. Cook for 15 minutes, partially covered. Taste and adjust with salt, pepper, and sugar as needed.
Serve with any pasta. Top with remaining fresh parsley and grated cheese, if desired.
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.