Adas bi hamoud is a traditional Lebanese lentil (adas) soup that is made with chard, potatoes and lots of lemon (aka hamoud). It can be made brothy like a soup or dense like a stew. For a more dense version, increase the amount of lentils to half a cup. Otherwise, follow the recipe below for a brothy soup version. Either way, you get a nutritious, delicious and satisfying meal for lunch or dinner any day of the week.
This quinoa speckled brown basmati rice salad is a complete meal in a bowl and perfect for warm summer days or evenings, backyard BBQ’s, summer party potlucks or picnics. Prepare the rice and dressing up to two days in advance, but slice the vegetables and toss the salad just before servings for optimal freshness and to guarantee crispness.
Chickpeas are mashed and mixed with lemon juice, tahini, sea salt, fresh ground pepper, fresh parsley and fresh mint and sandwiched between two slices of multigrain sourdough bread with sumac roasted carrots and quick pickled cabbage.
This meal “à la carte” is a no fuss way to enjoy lunch or dinner while nourishing your body as it has a good dose of the essential macronutrients; carbohydrates, fats and protein. Barley is dressed in a Pine Nut Parsley Dressing and accompanied by balsamic roasted vegetables and cashew cheese on sourdough bread. The barley can be swapped out for your favourite grain, you can use any combination of vegetables you have on hand and the cashew cheese can be replaced with your favourite nut cheese or bean spread.
Spaghetti are tossed with lightly sauteed agretti, sundried tomatoes and garlic with a splash of lemon juice, fresh ground black pepper and chili flakes to add a kick. It’s comes together in under 20 minutes, it’s light enough for a weeknight meal, it’s fresh, tart and loaded with nutrients from agretti and the choice of quinoa and brown rice pasta. The sauteed agretti with sundried tomatoes and garlic also makes a great side dish on it’s own without the pasta.
This seasonal dish makes a great center of the table main course. Artichokes are stuffed with a mixture of almonds, bread crumbs pine nuts and herbs and seasoned with salt, pepper and my vegan walnut parm, layered over a bed of brown, red, and wild rice with spinach and baked to perfection.
This lightened up three layer lasagna is filled with artichokes, leeks and a creamy and flavourful vegan bechamel that has been infused with the seductive aroma of saffron.
This tangy pesto is packed with the nutritious goodness of dark leafy green Tuscan Kale and loaded with vitamins and minerals and delivers a good dose of chlorophyll. Tossed with Orecchiette pasta and topped with a vegan Walnut parm it makes a great meal for any occasion.
Broccoli is a fantastic way to add a healthy dose of vitamins and minerals to your pasta dish. Chose whole grain pasta such as whole wheat, multigrain, spelt, kamut or gluten free options like brown rice and quinoa to add extra fiber and protein to the dish.
Brown Rice & Millet Noodles are tossed with oyster mushrooms and red cabbage with garlic, sesame oil and tamari for a light and flavourful asian inspired lunch or dinner.