This nourishing Northern Thai coconut soup has brown rice standing in for noodles. Vegans can enjoy the meal with chickpeas or tofu, while omnivores can enjoy it with chicken. Colourful toppings soak up the spicy, soupy base. Swaps from traditional khao soi ingredients have been made for convenience, allowing this to be assembled on a weeknight.
If noodles are a must in your khao soi, try thin brown rice vermicelli or brown rice ramen noodles in place of the rice.
Heat oil in large pot over medium heat. Add onion, lemongrass, ginger, garlic, cardamom, and turmeric. Sauté for 1 minute, until fragrant, ensuring not to burn. Mix in curry paste and lime leaves or zest, cooking for 30 seconds more. Slowly stir in coconut milk, broth, sugar, and lime juice, mixing well to combine. Bring mixture to a boil and add chicken or tofu or chickpeas. Reduce to simmer and cook, partially covered, for 30 minutes. If using chicken, check for doneness at this point; if cooked, transfer to plate and shred before adding back into pot (or serve on the side). Keep soup warm on stovetop until ready to serve. If you prefer a thicker broth, simmer uncovered until reduced to your desired consistency.
To serve, in deep bowls, add a scoop of rice followed by ladles of coconut soup (be sure to get all of the chicken or chickpeas or tofu in there, too!). Top with sweet potatoes, greens, green onions, and cilantro. Serve with lime wedges and tamari for seasoning.
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.