Food

Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark.

Chilled noodles are the base of this nourishing, detox-friendly bowl loaded with good-for-you greens and a creamy tahini-orange dressing. Build your bowl in a container for lunch to go, dressing right before you plan to enjoy.

Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream.

Chef Gentile shares a method to make homemade almond milk with equipment found at home in this recipe, but you can use a cold-press juicer instead if you have one. Take care when sweetening with stevia: it is 150 times sweeter than sugar. Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing).

Whole grain (and gluten-free) sorghum adds a nutty chew to this warm salad. You don’t have to sear the lettuce, but it adds a smoky char and elegance to make it a touch more extraordinary. A herbed, creamy coconut and tofu dressing holds it all together.

Tip! Make it in 30 minutes

This is a gorgeous winter salad with some textural interest from cooked lentils that are roasted until crispy and chewy. I turn to root vegetable and cabbage-based salads and slaws in the cold months because I find I’m less likely to crave a leafy, water-heavy salad. It seems that the body naturally craves foods that will help it to seasonally adapt. You can use any mix of root vegetables you like or have on hand.

This is a gorgeous winter salad with some textural interest from cooked lentils that are roasted until crispy and chewy. I turn to root vegetable and cabbage-based salads and slaws in the cold months because I find I’m less likely to crave a leafy, water-heavy salad. It seems that the body naturally craves foods that will help it to seasonally adapt. You can use any mix of root vegetables you like or have on hand.

Any of these quick dips would be great on their own. However, put them together and you have something that is way more than the sum of its parts. Lentils are a fabulous source of vegan protein. Just 1 cup (250 mL) of cooked lentils has a whopping 18 g of protein. So get ready, set, dip!

Tip

This is the perfect weeknight family meal as it allows everyone to assemble their own fajita just the way they like it. Boneless, skinless chicken thighs cook up nice and juicy under the broiler, but feel free to substitute butterflied chicken breasts if you prefer.

Tip

This delicious fall supper is a meal in a dish. It’s a spin-off from the traditional Italian osso buco version, but we’ve scaled it up using farm-fresh lamb shanks. Served with long-simmering diced veggies and some lovely Puy lentils, it’s an instant crowd pleaser. Bonus: as a cut of meat, lamb shanks are less expensive and boast oodles of healthy collagen. Cooked low and slow, the meat literally falls away from the bone in tender chunks.

Here’s proof that sometimes bucking tradition in the kitchen can be a delicious adventure. Meaty and rich in protein, tempeh is a wonderful alternative to meat when preparing a veg-heavy Bolognese sauce to be draped over nutty soba. Any extra tempeh sauce is excellent when stuffed into baked sweet potato.

Tip

Smoky roasted tomato sauce forms the base of this North African brunch classic, one of the most delicious ways to prepare eggs for a crowd. A few dollops of yogurt and a sprinkle of cilantro take it to the next level. Be sure to serve the shakshuka with toasted rustic bread or warm flatbread to soak up all the juices.

Tip

Wild rice has a nutty flavour that complements light creamy desserts and adds great texture and nutritional value. The berries are chock full of healthy antioxidants.

Avocado is commonly used in raw chocolate pudding to lend it fudgy awesomeness and added nutritional firepower. These cheesecake-like yogurt cakes take this idea up a culinary notch with a little fiery kick. If there is some leftover chocolate avocado topping, grab a spoon and consider it an instant reward for the cook.

Go petite

This cold soup is not only beautiful, but also chock full of alkalizing ingredients. For a stunning presentation, freeze edible flowers in ice cubes and serve the soup in small, clear glasses topped with the ice cubes.

GREEN SCREEN

The vegetables and mustard do most of the heavy lifting in this side dish with very few—flavour-packed—ingredients. Roasting brings out the natural sweetness, grainy mustard provides tangy zing, and crunchy, crispy edges add a smoky element that will leave you wanting more of this deceptively simple side dish.

This soup makes good use of two ingredients that abound in the garden during summer: zucchini and mint. Marrying the two in this refreshing soup makes for a vibrant lunch or light dinner. Cooked zucchini is very high in vitamin A, which supports good vision and a healthy immune system.

This protein-rich bowl features tender grass-fed steak slices, perfectly cooked eggs, and an array of colourful vegetables. It’s a healthy Western-style breakfast that is rich in heme iron, which plays a vital role in immune function, and makes a balanced and nutrient-forward meal to keep you energized throughout the day.

This riff on breakfast hash is made in patty form, so they can be prepared ahead of time and simply reheated for your morning time crunch. The dynamic duo of kale and sweet potato adds a bounty of health-promoting nutrients, whereas the apple topping provides a touch of seasonal sweetness that many people crave during breakfast.

The lovely nutty flavour of black rice pairs beautifully with a curried citrus vinaigrette. This dish is also excellent served with cooked chicken breasts. Grapes are used here, but feel free to try mango or papaya chunks for a lovely addition.

Traditional salade niçoise is not a weeknight-friendly endeavour, dirtying every pot and pan in the house. But if you put it on a sheet pan, this classic, wholesome French salad can be made on any night of the week. Serving the salad warm means it can be enjoyed year-round.

Transform your morning oatmeal into something more special with these gluten-free pancakes. Warmed up with cinnamon, ginger, and allspice, they’re a sweet and stackable way to promote good health.

Oat flour

Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights.

This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork.