Food

Dried shiitake mushrooms are loaded with guanylate, which teams up with the glutamate in nutritional yeast and nori to produce an over-the-top umami seasoning that is ready to elevate popcorn for movie night at home, which we’re doing a lot more of these days. Once you taste it, you’re going to want to sprinkle (or perhaps pour) this magic mushroom powder on everything, including roasted or steamed vegetables, baked potato, grilled fish, soups, pasta, and avocado toast. Luckily, it keeps well. You can also make it with dried porcini mushrooms.

Now that kimchi has hit the mainstream, it’s time to work its umami-fiery crunch into more of your cooking repertoire, including this punchy salsa that adorns a plant-based tempeh filling that brings even more umami oomph to the table. Served in fresh-tasting lettuce leaves, the whole dish is a riot of appetizing colour. For taco night, you can also scoop everything into warmed corn tortillas.

The spelling is different, but the pronunciation is easy: “zoog” sauce. Zhoug is a delightfully bright green fresh dipping sauce with plenty of heat. It’s easy to make and simply delicious drizzled over grilled meats and vegetables. It’s common in Middle Eastern dishes. We paired it up with mild paneer and fresh local bell peppers for a massive “wow” factor.

For as long as I can remember, cheesecake has been my most favorite dessert ever. So, when I decided to go vegan, one of the first things I wanted to experiment with was a dairy-free cheesecake. I’ve tried using tofu, plant-based cream cheese, and other interesting ingredients . . . but a cashew base is just perfectly rich and creamy. These squares are filled with delicious nostalgia and could definitely compete with your traditional cheesecake.

Though quinoa is highly nutritious, a lot of people are rather meh when it comes to its grassy flavour. But when disguised as a brownie-esque breakfast bowl with a caffeine-fuelled edge, quinoa becomes a truly crave-worthy stand-in for typical oatmeal. Toppings run the gamut of chopped nuts (try hazelnuts), raspberries, cherries, sliced banana, coconut chips, dollops of yogurt, sliced mint, and, of course, cacao nibs. Leftovers will keep in the refrigerator for three days. Reheat in the microwave or in a small saucepan with additional milk to add moisture back in.

Sweet mango and zippy mint add an extra punch of flavour to this guacamole-inspired dip. Avocados, which are the backbone of guacamole, contain a good amount of healthy polyunsaturated and monounsaturated fats, which help boost metabolism and keep you feeling fuller for longer.

Pasta with a simple sauce is likely a weekly, even daily, staple in most homes with little ones. This plant-based dish may not include meat, but protein is still high on the list. The puréed cannellini beans add a thick, creamy texture to the sauce, as well as protein. Paired with lentil pasta, this dish will provide flavour and your kids’ daily portion of protein.

Looking for a healthy alternative to traditional french fries? Look no further than jicama! These crispy and delicious “fries” are made from this crunchy root vegetable that’s low in calories and high in fibre. Add the irresistible “everything” seasoning blend made from sesame seeds, garlic, onion, poppy seeds, and a pinch of salt. With their satisfying crunch and subtle sweetness, jicama fries will become a family favourite.

Looking for a fun and healthy treat to help you cool off on a hot day? These Shirley Temple ice pops are a perfect choice! Made with antioxidant-rich pomegranate juice and fresh, puréed oranges, these ice pops are not only delicious but also kid-friendly and packed with nutrients. Plus, with no added sugars or artificial flavours, you can feel good about giving them to your little ones. So, grab your ice pop moulds and get ready to enjoy this refreshing, fruity treat!

This fresh-tasting, creamy soup once again proves green is the colour of health. And it’s a plant-based soup that brings the protein. Serve it as a starter for a meal or as a light meal itself along with some toasted crusty bread.

This somewhat nontraditional curry emphasizes protein and ease of preparation. Taking the liberty of blending winter squash and peanut butter into the curry sauce lends it a nice sweetness and extra-creamy mouthfeel. It’s the perfect dish to reheat, as leftovers only get more flavourful. Serve with a pile of rice.

Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour.

Crumbled tempeh provides incredible texture to this crowd-pleasing (and serving!) chilli. It freezes well for a healthy heat-and-serve weeknight meal.