Food

Serves 8

This is a favourite recipe, and I have fond memories of making this for the first time with my father-in-law. It is a multi-layered recipe with several steps—you need to start preparing it two days before you intend to serve it. It is well worth it, as taking shortcuts diminishes not only its flavour but also its nourishing qualities.

Serves 6

Serves 4

Serves 8 to 10

Serves 6 to 8

serves 2

serves 4

serves 12

serves 4

The delicious avocado has a lovely creamy texture that adds a perfect smoothness to this cold curry-spiked soup.

This fresh herbed chunky tomato sauce is chock full of flavour, and is the perfect accompaniment to the silky shaved zucchini ribbons.

Slaw is a traditional raw favourite. We’ve jazzed it up with a macadamia nut mayonnaise, giving it a Hawaiian flavour.

Soaked quinoa and diced squash combines with the soft texture of bibb lettuce. Drizzled with sweet and savoury dressing, you’ll long for seconds.

2 cups (500 mL) soaked and dried walnut halves
1/2 cup (125 mL) cocoa powder
1/4 cup (60 mL) pure maple syrup
1/4 cup (60 mL) tahini
1 tsp (5 mL) pure vanilla extract
1 oz (32 g) grated dark chocolate
2 Tbsp (30 mL) large flake unsweetened coconut
1/4 cup (60 mL) fresh raspberries
1 Tbsp (15 mL) maple syrup

Here’s an eye-candy dish that looks like it’s a lot more effort than it actually is. Just make sure you don’t overcook the pea cakes or you risk drying them out. Consider topping it all off with a few dashes of smoked paprika or hot sauce.

These protein- and fibre-packed wraps are equally good for workday lunches or a quick dinner on a harried weeknight. The mung bean pâté can be made up to five days ahead of time, and extras can be frozen for future use.

Toss this fresh-tasting salad together on a Sunday afternoon and you’re set for healthy lunches for the upcoming work week. A staple of Arab cuisine, za’atar is a vibrant spice blend consisting mainly of thyme, toasted sesame seeds, and ground sumac berries. Available at Middle Eastern shops and well-stocked spice stores, it adds inspirational zing to salads, soups, hummus, and even pizza.

The sweet strawberry sauce is a perfect contrast to the earthy, fully loaded lentil loaf. Leftovers will keep in the refrigerator for up to five days.

This surprising rendition of pesto will have pasta lovers licking their lips.

Green pea flour is one of the latest options in the burgeoning gluten-free flour category. It can add an earthy element and a splash of colour to pancakes, cookies, and savoury muffins. If you can’t find the flour at a store near you, try making your own by blending dried split green peas into a very fine powder in a food processor, spice grinder, or high-powered blender. These muffins are best served warm with a wisp of butter.

Serve this as part of an antipasti platter, on top of grilled rustic multigrain bread, or alongside baked or grilled fish or chicken. Bell peppers, especially red ones, are a rich source of vitamin C. Peppers also pack a good amount of vitamin A and dietary fibre.

This soup is a hearty meal in itself. Chickpeas add a boost of protein while clams are a very good source of iron and selenium, a mineral that may help ward off certain cancers and heart disease.

When it comes to topping pizzas, do as the Italians do and keep it simple. Though adorned with nothing more than tomatoes, mozzarella, garlic, and fresh herbs, the enduring quality of this pizza resides in its perfect interplay of clean and simple flavours.