Grains and cabbage are in this season. We’ve paired spelt berries with cabbage and toasted quinoa for a surprisingly upscale result. For this recipe, bypass the packaged shredded cabbage—it just won’t have the same results, or the price value. The trick? Buy a half or quarter head of cabbage and shave it ultra thin on a mandoline.
Per serving:
Rinse and drain soaked spelt in cold water several times. In medium saucepan, combine soaked spelt with 2 cups (500 mL) fresh water. Bring to a boil. Cover and simmer over low heat for about 1 hour, or until some of the grains have popped and remaining grains are tender. Drain and place in large serving bowl.
Meanwhile, in medium saucepan, place quinoa, a pinch of salt, and 1 3/4 cups (435 mL) water. Bring to a boil; reduce heat to medium-low; and simmer, covered, until water has absorbed and quinoa is tender, about 12 minutes. Remove from heat; let sit, covered, for 5 minutes; and then fluff with fork. Add cooked quinoa to bowl with cooked spelt and toss grains with extra-virgin olive oil and 1 Tbsp (15 mL) lime juice. Arrange shredded red cabbage, carrots, water chestnuts, and blanched bean sprouts on top.
In medium bowl, whisk peanut butter and tamari together until smooth. Whisk in maple syrup, sesame oil, ginger, remaining 1 Tbsp (15 mL) lime juice, and red pepper flakes. Add more lime or tamari to taste, if you wish. Drizzle over salad, sprinkle with cilantro and roasted peanuts, and serve.
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.