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A meal in a bowl is comfort food at its finest. Chances of leftovers are rare, but this delicious meal is equally excellent for lunch the following day.
This delicious lunch special contains tempeh in place of chicken. And for an extra probiotic kick, the dressing can be made with either kefir or plain yogourt.
Fall vegetables are vibrantly featured in this healthy rendition of a yellow beet salad. The addition of kombucha marks a new trend in the probiotic and detox diet crazes that are all the rage.
Most seasoned kimchi eaters love it as is, without anything else. But if the flavour is a little too strong for you, here’s an excellent way to pretty up a rice dish while capitalizing on the healthy probiotic properties that kimchi has to offer.
Lassi is a popular Indian drink made with yogourt. Prepared sweet, as shown below, lassi is also tasty when prepared with salt and turmeric. It is traditionally served chilled as a lunch accompaniment.
From Italy, zuppa di fagioli is often overlooked in favour of its more illustrious cousin, minestrone. This peasant soup, however, is full of flavour and can be vegetarian or not, depending on your preference.
From China, this soup made from scratch bears little resemblance to commercially prepared soup. It is fast, easy, and sure to bring everyone to the table. Since I always want to eat both, I combine the hot and sour with the wonton soup.
From Malaysia, this wonderfully spicy and creamy soup is a well-kept secret. This soup can also be made with chicken only.
In the Middle East, this soup is a staple and is served in most households.
Little known outside of Greece, this fisherman’s soup is lighter than its French counterparts bouillabaisse and bourride.
Here’s a dish that makes perfect leftovers for busy weeknight dinners. Any extra filling is also excellent on its own for a quick lunch.
Toasting the rice grains before adding the liquid will coax out extra aroma and a nutty flavour, making this recipe an excellent addition to a Thanksgiving feast.
Wild rice and ground oats add tempting texture to these pancakes, while lemon zest is the secret ingredient that puts them over the top.
This colourful dish is sure to thrill sushi lovers. Arctic char is considered one of the more sustainable seafood options, but you can also use rainbow trout or wild salmon for this recipe. Wasabi powder and nori can be found in health food stores or the Asian section of many grocers.
Rice pudding is a dish that proves how incredibly versatile this grain is, as it can literally go from breakfast to dessert.
Serves 4
Serves 8
Makes 1 cup (250 ml)
