This main course salad is packed with the goodness of the season’s best finds. Gluten Free and protein rich Sorghum acts as a canvas for nutrient dense Tuscan Kale, pomegranates, juicy clementines, creamy avocado, radishes and walnuts and gets dressed with a Clementine-Pomegranate Vinaigrette that’s tangy and slightly sweet.
The next time someone asks you if you’re getting enough protein in your diet, make this! These protein packed chard rolls are loaded with the goodness of quinoa, lentils, walnuts, hemp, cashews and avocado for good measure. A flavour explosion in your mouth with the added benefits of heart healthy plant based protein.
Save the turkey and impress your guests with this holiday stuffed pumpkin/squash this holiday season. Loaded with the goodness of whole grains, seeds, nuts and kale, this brown and wild rice stuffed Hokkaido squash/pumpkin is sure to be a crowd pleaser.
This artisan plant-based sandwich rivals any meat and cheese sandwich in terms of flavour, heartiness and nutritional profile. Packed with the goodness of tempeh, avocado cream and a nutrient dense sundried tomato pate loaded with hemp, pumpkin and sunflower seeds for a boost of protein, iron, calcium and fiber.
This stew is the perfect farewell to late Summer’s bounty and a warm welcome to Autumn’s harvest. Sweet picadilly tomatoes and green beans are simmered with root vegetables and shredded cabbage for a hearty, delicious and nutritious meal in a bowl.
This green bean pesto pizza is light, tasty and easy to digest. The low fat pesto is made with green beans, fresh basil and sauteed onions and only one teaspoon of oil, making it a healthier alternative to traditional pesto. Grilled zucchini, caramelized red onions and a savoury almond topping round out this delicious creation, perfect for pizza, any night of the week.
Once considered a peasant food in the Arab world, Mujaddara is a delicious mixture of lentils, rice and onions that also happens to be nutritious. This version is made with small brown lentils and brown rice, according to my Lebanese Mama’s recipe.
Quinoa is not only delicious, it’s also nutrient rich and loaded with vegetable protein. Try it out with this colourful Soy-Lime Tofu & Veggie Stirfry.
Spring is in the air, not to mention the supermarkets, farmers markets and vegetable stands, so make the most of it with this light pasta dish with peas, carrots and arugula. Perfect for a quick lunch or weekday dinner.
Strawberries are in season, and this creamy, savoury, vegan Strawberry Risotto, made with brown rice, is the perfect way to put them to use.