There are a few bonuses to making your own wonton soup. First of all, you can assure healthy ingredients go into the dumplings. Plus, it’s surprisingly easy and you don’t have to settle for an overly salty, flavourless broth. Here, star anise provides unexpected sparkle while oyster mushrooms add umami depth. If you like heat, you can spike the broth with chilli garlic sauce. The wonton parcels freeze really well if you want to prepare them in advance.
1/2 lb (225 g) prawns, finely diced
spring onions, finely diced, green and white parts
carrot, finely diced
1 1/2 Tbsp (30 ml) sesame oil
1 1/2 Tbsp (30 ml) + 3 tsp (15 ml) low-salt soy sauce
2 tsp (10 ml) grated ginger plus 4 slices
32 wonton wrappers
3 cups (750 ml) no-salt-added chicken stock
whole star anise
1/4 tsp (1 ml) white pepper
baby bok choy, quartered
1 cup (250 ml) oyster mushrooms, sliced
Fresh coriander and chives
Each serving contains: 762 kilojoules; 13 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 23 g carbohydrates (2 g sugars, 2 g fibre); 458 mg salt
source: "Healthy Chinese Food", alive Australia #15, Autumn 2013
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.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).