A great new way to showcase Brussels sprouts, this salad is sure to become an instant staple all season long. The almond garnish is made with tamari sauce, an often gluten-free sauce made from the liquid byproduct that forms during the preparation of miso paste. Beyond this salad, use these flavoured almonds to add crunch to roasted vegetables, garnish blended soups, or simply to snack on by the handful.
Per serving:
In small bowl, stir together almonds and tamari. Add to frying pan and cook over medium heat, stirring often, until moisture has evaporated and pan is dry, about 6 to 10 minutes. Tumble onto a piece of parchment paper and let almonds cool completely before coarsely chopping.
In large bowl, whisk together mustard, honey, tahini, and orange and lemon juice until well combined. While whisking, slowly drizzle in olive oil until a homogenous sauce forms. Season dressing to taste with salt and pepper before stirring in chives.
Finely slice Brussels sprouts and kale leaves into thin shreds. Add to bowl and, using your hands, massage dressing into shredded greens until slightly softened, about 1 minute. Add mandarin segments, pomegranate seeds, and chopped almonds; toss to incorporate.
Transfer salad to large serving bowl and garnish with shavings of cheese and a grind of pepper. Serve right away or cover and refrigerate for up to 1 hour before serving.
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.