Food

Fairly mild in flavour and sturdy enough to hold plenty of fillings, collard greens are a fresh alternative to flour-based wraps. Roll them up with this verdant hummus and protein-packed chicken and you’ve got a hand-held midday meal that will be the star of the office. If you have some microgreens on hand, go ahead and toss those into the fold. For a vegetarian dish, swap out the chicken for slices of smoked tofu.

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A creamy yogurt-chard sauce surrounds cubes of pan-seared tofu in this aromatic, satisfying riff on Indian saag. Being able to use both the leaves and tender stems makes Swiss chard a two-for-one star in the kitchen. Serve with rice or naan.

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A generous amount of kale gives this soup a nutritional gold medal, while the duo of potato and blended cashews makes each spoonful deliciously creamy. And we’re so keen on kale, we’ve even worked it into a garnish in the form of crunchy greens. If desired, herbes de Provence can be replaced with Italian seasoning or za’atar.

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This fusion of Korean and Japanese flavours is jumpy with attention grabbers: fiery kimchi, nutty soba, and crispy veggies. And the duo of seared tofu and edamame offers up plenty of plant-based protein to give the dish staying power. If serving leftovers, simply reheat the tofu mixture and rinse the cooked soba under hot water until soft again.

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Middle Eastern cuisine is trending, and this stir-fry puts to use some of its greatest imports. Labneh, an ultra-thick strained yogurt, serves as a creamy base for smoky whole grain freekeh, tender chunks of halloumi (a semi-soft cheese that resists melting over high heat), silky eggplant, and crunchy-sweet pomegranate. It’s all the motivation you need to make a trip to your local Middle Eastern grocer.

Tips

• If needed, full-fat Greek yogurt can be used in lieu of labneh, pine nuts can be swapped out for toasted walnuts, and dried cherries would work as a replacement for pomegranate.
• Making your own labneh is far from a high-flying kitchen feat. Simply line a strainer with a couple layers of cheesecloth and set over a bowl deep enough so that its bottom is a few inches above the bottom of the bowl where the strained liquid will collect. Stir 1/4 tsp (1 mL) salt into 2 cups (500 mL) plain full-fat yogurt (not Greek style) and place the yogurt in the lined strainer. Fold the ends of the cheesecloth over the yogurt and refrigerate for 12 to 24 hours. The longer it sits, the thicker the labneh gets.

Hearty, filling, and beautifully fragrant, this is a spice-forward vegetarian version of harira, the traditional soup eaten to break the fast each day during the month of Ramadan. It’s also a staple on many menus throughout Morocco. There’s a long list of ingredients here, but don’t let that dissuade—you likely have many of them on hand. I like to introduce cilantro leaves and stems at multiple points in the cooking process for the best flavour. Also, seek out lentilles du Puy or black lentils here (or use a blend of the two); these varietals keep their shape best throughout the cooking process.

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A popular breakfast or snack throughout Switzerland and Germany, muesli is a perfect make-ahead meal for busy mornings. This is a variation of Bircher muesli, developed around 1900 by a Swiss physician for his patients. This hearty mix of oats, fruit, nuts, and seeds is sure to get your morning off to the perfect start.

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Yes, the riced version of cauliflower can anchor a wide range of lightened-up meals, including this chickpea stir-fry that’s imbued with an unmistakeable Indian essence. If you want to make it vegan, simply omit the yogurt.

If you like the jumble of sour, sweet, salty, and spicy flavours that epitomizes Thai cuisine, you’re going to be absolutely smitten with this Burmese influenced stir-fry that is reminiscent of laab—a herby minced meat. Cutting the chicken by hand results in a better texture than using ground chicken. Serve with brown rice and even some lettuce leaves for scooping up the mat.

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Flying into Delhi in the middle of the night is disorienting. We arrived at our hotel only after weaving through freeways, on-ramps and off-ramps, and darkened tree-lined side streets, eventually resting our heads after 2 am. The morning brought masala dosa and lassi for breakfast, and we decided to dive into Old Delhi’s chaotic Chandni Chowk straight away—a sea of people, rickshaws, and sidewalk rubble, and an assault of signage. We sought out feathery layered and stuffed parathas for lunch at a stall where you sit on a bench facing the narrow, ancient alleyways before you. And after, we made our way to the spice market, where I saw a cluster of women in electric green and pink saris crouched in a strip of dirt between spice vendors. They were sorting pistachios—nut from shell. One was eating a simple bowl of rice topped with a smear of what looked like an Indian harissa paste and edged by a peanut-corn vegetable medley of sorts. It was beautiful and simple and you knew at a glance it tasted good. Here’s my version. You can enjoy it over rice, over lentils, or on its own as a side dish.

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Gleaning inspiration from Scandinavian cuisine, this unconventional stir-fry incorporates some of the most important elements of the health-hiking New Nordic diet—namely, fish, root vegetables, and whole grains. Arctic char is a sustainable seafood option that is rich in omega-3 fats, but you can also use rainbow trout or salmon. Most fish counters will do the skinning for you.

High on rye

This is an artichoke-centric take on French potato salad. It’s particularly good in the spring, when new potatoes, artichokes, and leeks are in season and at their most tender. But this salad can be a good option any time of year by trading out the artichokes for whatever is vibrant and seasonal at the market: broccoli, green beans, and radicchio are all good options.

This hearty and warming rice porridge dish is popular in many Asian countries. This variation incorporates sweet butternut squash, which not only provides this dish with a good amount of vitamins A and C, but it also adds its cheerful sunny colour.

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It’s easy to see why shakshuka is such a popular breakfast item throughout the Middle East, and particularly in Israel. Endlessly customizable and relatively simple to prepare, it can be easily scaled up or down. Traditional shakshuka is made by poaching eggs in a spicy tomato sauce. This recipe is a play on tradition, and instead of using tomatoes, it uses a garden’s worth of greens and herbs.

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One of Vietnam’s most famous dishes, pho is also its breakfast of choice. At its most basic, pho is a clear broth with rice noodles, herbs, and thin slices of meat. On a chilly morning, this is the perfect way to fuel up for the day.

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Before you call the falafel police, let me preface this by saying these are not traditional falafel. They don’t have chickpeas and they aren’t fried and crunchy. But, I would like to emphasize that these are superfood falafel packed with healthy fats from walnuts, tempeh, flaxseeds and avocado oil. What makes these even healthier is that they’re baked instead of deep-fried. And when paired with the vegan tzatziki sauce, you can almost imagine yourself dining at a seaside restaurant in Santorini with the warm Mediterranean breeze caressing your beautiful face. Almost.

To make a perfect flax egg …

An ice cream recipe that’s made of vegetables and requires no churning? I know what you’re thinking: “This must be a soup recipe, right?” Wrong! Vibrant purple sweet potatoes shine in this health-ified vegan version of ice cream and get a creamy helping hand from luscious, full-fat coconut cream. A high-speed blender does all the churning and mixing necessary, resulting in a luxurious ice cream that’s equal parts delicious, beautiful and easy.

To make it soft-serve style …

You might typically associate pasta with lunch or dinner, but pasta for breakfast is totally a thing. And it’s incredibly delicious in this eggless quiche. The secret to this creamy yet light plant-based quiche? Tofu! Tofu gets a cheesy and creamy upgrade from nutritional yeast and coconut milk, and when paired with a buttery linguine, it’s a match made in heaven. Don’t be afraid to get creative with your vegetable add-ins or toppings. In the spring, try adding asparagus, and in the summer, add some lightly cooked zucchini.

To press tofu quickly …

Dosas are a South Indian staple consisting of a rice and lentil crepe accompanied by sides, usually a couple of types of chutney. Masala dosa is a popular breakfast option in India, and it’s not hard to see why. The flavourful potato filling is just the thing to put a spring in your step first thing in the morning.

Tips

• Asafetida is a gum from a varietal of giant fennel that has been dried and ground into a powder. When raw, it has an unpleasantly strong flavour and smell, yet when cooked it mellows and gives a garlicky essence to dishes.
• Chana dal is the split kernel of a variety of chickpea known as desi or bengal gram. Ground up in the chutney, it lends a slightly earthy flavour while absorbing some of the water to ensure the chutney is not too soupy. It can be found already roasted at some grocery stores and Indian food markets.

This quickly blended soup uses fermented miso paste, sweet raw corn, green onions and zucchini, turning creamy without any dairy whatsoever. A sweet-spicy fruit swirl brings everything together.

Learn to salsa

An almost entirely edible melon bowl holds a rich, vanilla-imbued coconut cream, dukkah (an Egyptian nut and spice sprinkle) and fresh berries. Bursting with flavor, this beauty takes your morning fruit salad to the next level.

Sleep on it

Whether you build this meal in a bowl or a jar or serve it family style, this raw “noodle” main course will satisfy your need for the punchy tastes of Thai cuisine

Avo can-do

Snack smart on Valentine’s Day and whip up this wholesome smoothie bowl. Tart raspberries, sweet cherries, creamy almond butter, and floral rosewater taste like dessert, but deliver the goodness.

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This is a vegan take on a classic French dish and is every bit as warm and inviting as the original. The gremolata is optional but highly recommended, as it helps bring a bit of brightness and freshness to the dish. Try serving this over soft polenta, mashed potatoes, brown rice, or pasta.

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