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.
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 recipe is part of the Sensational Sides collection.
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.