AVOCADO & SUN-DRIED TOMATO PANINI

SERVES 4 PORTIONS

4 ciabatta rolls, halved, or 8 slices sandwich bread

Balsamic vinegar for drizzling

Sea salt

Freshly ground black pepper

1/2 cup baby spinach

1/2 red onion, very thinly sliced

1 avocado, thinly sliced

Olive oil for brushing

1/2 cup chopped sun-dried tomatoes

NUTRITIONAL VALUES

Calories: 267kcal
Fat: 18.7g (3.1g S.Fat)
Carbs: 21.6g
Protein: 4.6g
Sugar: 1.5g
Sodium: 125mg

METHOD

Preheat a panini press to high temperature. If you don't have a panini press, a lightly oiled skillet or griddle will suffice.

Drizzle vinegar inside each bread slice and season with salt and pepper. On each bottom bread slice, layer spinach, onion, and avocado. Season both sides of the avocado with salt and pepper. The avocado should be topped with sun-dried tomatoes, followed by the top bread slice. Brush oil on the top and bottom of each panini. Press until nice grill marks appear on a hot panini press. Cut the panini in half diagonally and serve right away.

PIZZA BURGERS WITH AVOCADO PESTO

SERVES 6 PORTIONS

FOR THE AVOCADO PESTO

1 avocado

1 garlic clove

1/2 cup packed fresh basil

1 tbsp. lemon juice

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 cup water

FOR THE PATTIES

1 (15 oz / 425g) can white beans, rinsed and drained

1 garlic clove

3/4 cup chopped sun-dried tomatoes

1/2 cup packed fresh basil, plus extra for assembly

1/4 cup breadcrumbs

1/4 cup all-purpose flour

1 tsp. sea salt

1/4 tsp. freshly ground black pepper

2 tbsp. olive oil

Hamburger buns, lightly toasted Optional toppings: sliced red onion, sliced tomato, fresh basil, ketchup

NUTRITIONAL VALUES

Calories: 508kcal
Fat: 14.1g (2.8g S.Fat)
Carbs: 75.6g
Protein: 22.8g
Sugar: 5.3g
Sodium: 411mg

METHOD

Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.

Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.

Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.

Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.

RED WINE SEITAN ON CIABATTA

SERVES 4 PORTIONS

FOR THE CARAMELIZED ONIONS

2 tbsp. olive oil

1 large onion, thinly sliced

Sea salt

2 tsp. maple syrup

FOR THE BBQ SEITAN

1 cup ketchup

1/4 cup dry red wine

1 tbsp. balsamic vinegar, plus extra for drizzling

1 tbsp. brown sugar

1 tsp. Dijon mustard

1 tsp. onion powder

1/2 tsp. freshly ground black pepper

2 tbsp. olive oil, plus extra for brushing

1 large shallot, thinly sliced (about 1/2 cup)

8 oz (227g) seitan, cut into thin strips

3 scallions, trimmed and thinly sliced

4 ciabatta rolls

1 cup arugula

1 small tomato, thinly sliced

NUTRITIONAL VALUES

Calories: 564kcal
Fat: 18.8g (3g S.Fat)
Carbs: 43g
Protein: 48.2g
Sugar: 20.7g
Sodium: 1709mg

METHOD

FOR THE CARAMELIZED ONIONS
Heat the oil in a large skillet over medium heat and add the onion. Season with salt and cook, stirring frequently, for about 20 minutes, or until very soft. Cook for 1 minute more after adding maple syrup. Take the pan off the heat and set it aside.

FOR THE BBQ SEITAN
Whisk together the ketchup, wine, vinegar, brown sugar, mustard, onion powder, and pepper in a small bowl. Place aside.

Heat the oil in a large skillet over medium-high heat and cook the shallot and seitan until lightly browned.

To the skillet, add the sauce and scallions. Reduce the heat to low and continue to cook until the sauce thickens, about 5 minutes.

Cut the rolls in half and brush the insides with oil and vinegar. Toast until lightly browned on the edges in a sauté pan over medium heat. Serve with arugula, seitan, tomato, and caramelized onions on top of each roll.

MUSHROOM PESTO SLIDERS

SERVES 16 SLIDERS

FOR THE CARAMELIZED ONIONS

2 tbsp. olive oil

1 large red onion, thinly sliced

Sea salt

Freshly ground black pepper

FOR THE SLIDERS

1 tbsp. olive oil, plus extra for frying

8 oz (227g) mushrooms, sliced

1 (15 oz.) can lentils, rinsed and drained (or 2 cups cooked)

3/4 cup all-purpose flour, plus extra if needed

1 tsp. dried basil

1 tsp. sea salt

1 tsp. freshly ground black pepper

Basil Pesto

Mini buns or dinner rolls, sliced in half and toasted

1 small tomato, thinly sliced

NUTRITIONAL VALUES

Calories: 181kcal
Fat: 6.6g (1.1g S.Fat)
Carbs: 22.7g
Protein: 8.9g
Sugar: 1.9g
Sodium: 110mg

METHOD

FOR THE CARAMELIZED ONIONS
Heat oil in a large skillet over medium heat and sauté onion until tender and slightly caramelized, 20 to 30 minutes. Set aside and season with salt and pepper.

FOR THE SLIDERS
Heat oil in a large non-stick skillet over medium-high heat and sauté mushrooms until just soft. Remove from the heat and set aside for a few minutes to cool. Place the mushrooms in a food processor and set aside the skillet for later use.

In a food processor, combine lentils, flour, basil, salt, and pepper.

Pulse the mixture until it just comes together. Refrigerate the mixture until it is completely chilled. If the mixture becomes too sticky, add a little more flour. Form the mixture into mini patties, each about 2 inches in diameter and 1/2 inch thick, using your palms.

Cook the patties in batches in the reserved skillet over medium-high heat, adding more oil as needed. Allow the patties to cook for 3 to 5 minutes per side, or until nicely browned.

Layer the slider patty, basil pesto, caramelized onions, and tomato on the buns to make sliders.

MEATBALL SLIDERS

SERVES 20 SLIDERS

2 tbsp. olive oil, plus extra for brushing

1 onion, finely chopped

8 oz (227g) sliced mushrooms

2 garlic cloves, minced

1 1/2 cups cooked brown rice, cooled

1/2 cup Italian breadcrumbs

1/4 cup all-purpose flour

1 tsp. dried basil

1 1/2 tsp. sea salt

1 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper (optional)

Canola oil for frying

Slider buns or dinner rolls

1 cup tomato sauce, heated Classic Pesto Sauce

Fresh basil leaves for assembly

NUTRITIONAL VALUES

Calories: 220kcal
Fat: 15.4g (1.5g S.Fat)
Carbs: 18.3g
Protein: 3g
Sugar: 1.6g
Sodium: 307mg

METHOD

FOR THE MEATBALLS
In a large non-stick skillet over medium-high heat, heat the olive oil and cook the onion and mushrooms until soft and lightly browned. Cook for a few minutes more after adding the garlic. Place in a food processor. Set aside the skillet for later use.

In a food processor, combine the cooled brown rice, breadcrumbs, flour, basil, salt, pepper, and red pepper, if using. Pulse the mixture until it just comes together. If necessary, transfer the mixture to a large mixing bowl and thoroughly combine with your hands. Season to taste and set aside to cool slightly. Form the mixture into 1- or 2-inch balls, depending on the size of your bun.

In the reserved non-stick skillet, heat canola oil over medium-high heat and panfry meatballs in batches, adding more oil as needed.

Brush the insides of the slider buns with olive oil. Toast until lightly browned on the edges in a sauté pan over medium heat. In each slider bun, layer a spoonful of tomato sauce, a meatball, a spoonful of pesto sauce, and a basil leaf. Attach a party pick to each slider to keep it together. Serve right away.

GRILLED PESTO PIE

SERVES 6 PORTIONS

1 to 1 1/2 lb (453g to 680g / 16oz to 24oz) pizza dough

Olive oil for brushing

Classic Pesto Sauce

Vegan Ricotta

1/2 cup sun-dried tomatoes, finely chopped

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 21.1g (3.8g S.Fat)
Carbs: 49.7g
Protein: 11.3g
Sugar: 1.1g
Sodium: 689mg

METHOD

Preheat a grill or a grill pan on the stovetop to medium- high heat.

Make 6 equal pieces of pizza dough. Roll each piece of dough into a 6-inch circle on a lightly floured surface. The circle should be about the thickness of a tortilla. Brush both sides of the dough lightly with oil, then grill for 3 to 5 minutes on one side, or until the bottom is lightly browned. Adjust the grill's temperature as needed. Flip the dough with tongs and immediately spread pesto on the already-browned side.

Serve with ricotta and sun-dried tomatoes on top. Cook for another 3 to 5 minutes on the grill before removing from the heat. Repeat with the remainder of the dough.

WHITE WILD MUSHROOM PIZZA

SERVES 4 PORTIONS

2 tbsp. olive oil, plus extra for brushing

8 oz (227g) white mushrooms, trimmed and sliced

3 large shallots, sliced

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 cup white wine

1 tsp. fresh thyme leaves, plus extra for garnish

1 tbsp. chopped fresh Italian parsley

8 oz (227g) wild or mixed mushrooms, trimmed and sliced

1 tbsp. cornmeal

1 lb (453g / 16oz) pizza dough

2 garlic cloves, minced

1/4 cup Mozzarella Sauce

Chili olive oil (store-bought) for drizzling

NUTRITIONAL VALUES

Calories: 696kcal
Fat: 48.5g (10.7g S.Fat)
Carbs: 55.1g
Protein: 10.4g
Sugar: 1.3g
Sodium: 982mg

METHOD

Pour 1 tablespoon oil in a medium skillet over medium- high heat, sauté mushrooms, shallots, salt, and pepper until mushrooms and shallots are soft and lightly browned. Reduce the heat to medium-low and cook until most of the liquid has evaporated. Remove from the heat and stir in the thyme and parsley. Season with salt and pepper to taste and set aside to cool slightly.

Reserve the skillet and transfer the mushroom mixture to a food processor. Pulse a few times until the mushrooms are finely chopped and have the consistency of a spread.

Heat the remaining tablespoon oil in the reserved skillet over medium-high heat and sauté the wild mushrooms until very soft. Set aside and season with salt and pepper.

Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Sprinkle with garlic, leaving a 3/4-inch border around the dish. Arrange the sautéed wild mushrooms on top of the pulsed mushroom mixture. Sprinkle with salt and pepper and bake for 15 to 20 minutes, or until the edges are golden.

Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Garnish with thyme and drizzle with chili oil.

CRUMBLED SAUSAGE & MOZZARELLA PIZZA

SERVES 4 PORTIONS

1 cup walnuts

8 oz (227g) sliced mushrooms

3 tbsp. all-purpose flour

1 tsp. dried basil

1 tsp. dried fennel

Pinch of crushed red pepper

1 tsp. sea salt

1 tsp. ground black pepper

1 tbsp. maple syrup

2 tbsp. olive oil, plus extra for brushing

1 tbsp. cornmeal

All-purpose flour for work surface 1 lb. (453g / 16oz) pizza dough

1 cup tomato sauce

Optional toppings: caramelized onions, fresh basil, sliced tomato 3/4 cup Mozzarella Sauce Crushed red pepper

NUTRITIONAL VALUES

Calories: 950kcal
Fat: 62g (11.4g S.Fat)
Carbs: 82.7g
Protein: 20.8g
Sugar: 4.6g
Sodium: 1053mg

METHOD

FOR THE SAUSAGE
In a food processor, combine walnuts and process until a fine crumbly meal forms. Add the mushrooms, flour, basil, fennel, red pepper, salt, pepper, and maple syrup and pulse for about 25 seconds, or until the mushrooms are finely chopped. Don't overprocess it; it should be crumbly and chunky.

In a large non-stick skillet over medium-high heat, heat the oil. Transfer the mushroom mixture to the pan and cook, turning frequently with a spatula and breaking up into medium-sized clumps, until evenly browned and crisp (about 15 minutes). Adjust the heat as needed, and if necessary, add more oil. Place aside.

Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Cover the dough with enough tomato sauce to leave a 3/4-inch border. Top with crumbled sausage and any additional toppings if desired. Bake for 15–20 minutes, or until the edges are golden. Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Season with red pepper before serving if desired.

FRENCH BREAD PIZZA

SERVES 4 PORTIONS

2 tbsp. olive oil

1 onion, thinly sliced

Sea salt

Freshly ground black pepper

1 tbsp. olive oil, plus extra for brushing

8 oz (227g) mushrooms, trimmed and very thinly sliced

5 oz (142g) baby spinach

4 mini sandwich rolls, halved (or about eight 4-inch pieces cut from a large loaf)

1 cup tomato sauce

1 cup kalamata olives, pitted and chopped

Crushed red pepper (optional for topping)

NUTRITIONAL VALUES

Calories: 327kcal
Fat: 20.1g (2.5g S.Fat)
Carbs: 33.7g
Protein: 8.3g
Sugar: 9g
Sodium: 1325mg

METHOD

FOR THE CARAMELIZED ONIONS
2 tablespoons oil in a large skillet over medium heat, sauté onion until soft and lightly caramelized, 20 to 30 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Set aside in a bowl, reserving the skillet.

FOR THE ASSEMBLING OF THE PIZZA
1 tablespoon olive oil, heated in the reserved skillet over medium-high heat Cook until the mushrooms are soft and most of the liquid has evaporated. Season with salt and pepper to taste. Cook until the spinach is wilted, about 5 minutes.

Preheat the oven to 230°C/450°F. Brush each piece of bread with oil on all sides and place cut side up on a large baking sheet.

Cover the bread with enough tomato sauce. Caramelized onions, mushrooms, spinach, and olives go on top. Season with salt and pepper and bake for 7 minutes, or until the edges are nicely browned. Season with red pepper before serving if desired.

BUTTERNUT SQUASH, CARAMELIZED ONION, & APPLE PIZZA

SERVES 4 PORTIONS

FOR THE ROASTED SQUASH

2 cups (1/2-inch) cubes peeled butternut squash

2 tbsp. olive oil

Sea salt

Freshly ground black pepper

FOR THE TOPPING

2 tbsp. olive oil

1 onion, thinly sliced

Sea salt

Freshly ground black pepper

1 apple, peeled and thinly sliced

5 oz (142g) baby spinach

FOR THE GARLIC WHITE BEAN PUREE

1 (15oz / 425g) can cannellini or other white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing and drizzling

1 tbsp. lemon juice

2 garlic cloves

1/2 tsp. dried thyme

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1 to 2 tbsp. water

1 tbsp. cornmeal

1 oz (30g) pizza dough

NUTRITIONAL VALUES

Calories: 1205kcal
Fat: 61.6g (12.5g S.Fat)
Carbs: 137.2g
Protein: 34.4g
Sugar: 11.8g
Sodium: 959mg

METHOD

FOR THE ROASTED SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 to 35 minutes, or until very tender when pierced with a fork, seasoning with salt and pepper. Set aside after removing from the oven.

FOR THE TOPPING
2 tablespoons oil in a large skillet over medium-high heat, sauté onion until soft and lightly caramelized, about 20 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Cook for 5 to 7 minutes, or until the apple is soft, adding more oil as needed. Cook until the spinach is wilted.

In a food processor, combine the beans, oil, lemon juice, garlic, thyme, salt, and pepper, and process until completely smooth. As needed, add more water.

Preheat the oven to 230°C/450°F. Brush a large baking sheet (approximately 9 x 13 inches) lightly with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Spread a thin layer of puree evenly over the dough, then arrange the squash and toppings on top. Drizzle with oil and season with salt and pepper.

Bake for 15 to 20 minutes, rotating halfway through, or until the edges are golden. Allow to cool for a few minutes before slicing.

FABULOUS FOCACCIA

SERVES 24 PORTIONS

FOR THE SPONGE

1 tbsp. active dry yeast

1 tsp. sugar

2/3 cup warm water (about 38°C/110°F)

1/2 cup all-purpose flour

FOR THE DOUGH

1 small potato, peeled, cooked, and mashed (about 1 cup)

1/2 cup warm water

3 tbsp. olive oil, plus extra for brushing

1 tbsp. sea salt

1 tsp. garlic powder

4 cups all-purpose flour, plus extra for work surface

Yellow cornmeal for sprinkling

Coarse salt for sprinkling

1 red onion, very thinly sliced

3/4 cup kalamata olives, pitted

3 tbsp. fresh rosemary, chopped

NUTRITIONAL VALUES

Calories: 144kcal
Fat: 2.7g (0.4g S.Fat)
Carbs: 26.4g
Protein: 3.6g
Sugar: 0.6g
Sodium: 294mg

METHOD

FOR THE SPONGE
In a large mixing bowl, combine the yeast, sugar, water, and flour. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to foam for 30 minutes.

FOR THE DOUGH
To the sponge, combine the potato, water, oil, salt, garlic powder, and flour. Using a large spoon, combine all of the ingredients. If necessary, add a tablespoon of water at a time until it comes together. Knead the dough with your hands for about 10 minutes on a lightly floured surface.

Place the dough in a large, well-oiled mixing bowl. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to sit for 1 1/2 hours or until it has doubled in size.

Grease a large baking sheet and sprinkle with cornmeal. After the dough has risen, punch it down and stretch it to form a large oval in the baking sheet, about 1/2 inch thick. Allow it to sit for 15 minutes, covered with a clean kitchen towel.

Preheat the oven to 245°C/475°F.

Make dimples in the dough with your finger and brush the top with oil. Season with coarse salt, onion, olives, and rosemary to taste. Bake for 20 minutes, or until the top is lightly browned. Serve while still warm.

GARLIC BREAD STICKS

SERVES 16 STICKS

FOR THE DOUGH

1/4 cup warm water (about 38°C/110°F)

1 package active dry yeast (2 1/4 tsp.)

2 tbsp. sugar

1 cup soy, almond, or rice milk

3 tbsp. vegan margarine

1 tsp. sea salt

4 cups all-purpose flour

Coarse salt for sprinkling

FOR THE TOPPING

3 tbsp. vegan margarine

1/2 tsp. garlic powder

1/2 tsp. dried oregano Sea salt

NUTRITIONAL VALUES

Calories: 753kcal
Fat: 10g (1.6g S.Fat)
Carbs: 144.9g
Protein: 18.4g
Sugar: 8.6g
Sodium: 594mg

METHOD

FOR THE BREADSTICKS
Line 2 large baking sheets with parchment paper.

In a 1-cup glass measuring cup, combine warm water, yeast, and 1 tablespoon sugar. Set aside for about 10 minutes after a quick stir. The yeast will foam up, double in size, and reach the half-cup mark. Meanwhile, in a medium saucepan over medium heat, warm the non-dairy milk, margarine, salt, and remaining 1 tablespoon sugar.

Combine the yeast mixture and the butter mixture in the bowl of a stand mixer fitted with a paddle or whisk attachment. 1 minute of beating Add 2 cups of the flour and continue to beat for 1 minute. Beat in the remaining 2 cups flour for 1 minute. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes, or until soft and pliable. Cut the dough into 2 to 3 inch pieces. Roll each piece between your hands until it forms 7-inch ropes, then place it on the pan. Repeat with the remaining dough.

Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to sit for 45 minutes or until it has doubled in volume.

FOR THE TOPPING
In a small saucepan, combine all the ingredients and heat over medium heat until melted and spreadable.

Preheat the oven to 200°C/400°F. Cover and bake for 8 to 10 minutes after the bread sticks have risen. Brush the hot bread sticks with the topping, then repeat until all of the topping has been used. Serve immediately after sprinkling with coarse salt.

HEIRLOOM TOMATO TOAST

SERVES 3 PORTIONS

6 slices multigrain bread

Olive oil

3 heirloom tomatoes, thinly sliced Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 291kcal
Fat: 16.6g (2.5g S.Fat)
Carbs: 29.6g
Protein: 8.6g
Sugar: 8.1g
Sodium: 383mg

METHOD

Preheat the oven to broil (high).

Brush the bread slices with oil and place them on a baking sheet. Broil for 1 to 2 minutes, or until lightly browned, checking frequently.

Drizzle oil over the top of the tomato slices on toast. Season with salt and pepper to taste. Serve right away.

RECIPE NOTES

When there are only a few ingredients in a recipe, each one should be carefully chosen. Not only should the tomatoes be perfectly ripe, but the bread should be of the highest quality. A local baker should be able to provide a vegan multigrain loaf or an Italian-style roll to complement this recipe.

SICHUAN CUCUMBER SALAD

SERVES 4 PORTIONS

2 cucumbers

2 tsp. salt

8 garlic cloves

3 red chile peppers, stemmed (seeded for less heat)

1/4 cup (60 ml) peanut oil

1/4 cup (60 ml) soy sauce

1 tsp. ground Sichuan pepper

2 tbsp. cilantro leaves

NUTRITIONAL VALUES

Calories: 173kcal
Fat: 13.9g (2.4g S.Fat)
Carbs: 11.6g
Protein: 3g
Sugar: 4.6g
Sodium: 2069mg

METHOD

Smash the cucumbers with the flat side of a large kitchen knife. You'll feel a lot better afterwards.

Chop the cucumbers coarsely and combine with the salt. Allow for a 10-minute resting period.

Drain the excess liquid and thoroughly rinse the cucumber slices under running water.

Garlic and chiles, minced Heat the peanut oil in a frying pan over medium heat and sweat the garlic and chiles for 2 to 3 minutes.

Soy sauce is used to deglaze the pan, and the Sichuan pepper is added.

Pour the hot dressing over the cucumber slices, allow to cool slightly, and top with cilantro leaves.

RECIPE NOTES

To avoid making a huge mess in the kitchen, place the cucumbers in a freezer bag and seal it before smashing them. The bag can then be reused to marinate vegetables, seitan, or tofu.

CRUNCHY COLESLAW

SERVES 4 PORTIONS

FOR THE SALAD

2 1/2 cups (175g / 6oz) shredded red cabbage

2 1/2 cups (175g / 6oz) shredded green cabbage

2 tsp. salt

1 carrot

1 tbsp. chopped fresh chives

FOR THE DRESSING

1 garlic clove

1/4 cup (60 ml) cashew sour cream

1/4 cup (60 ml) olive oil

1 tbsp. white wine vinegar

1 tbsp. poppy seeds

NUTRITIONAL VALUES

Calories: 204kcal
Fat: 17.7g (2.8g S.Fat)
Carbs: 10g
Protein: 3.3g
Sugar: 4.4g
Sodium: 1234mg

METHOD

Rub the cabbage with the salt until it is well coated. Allow it to sit for 15 minutes before putting the cabbage in a sieve and rinsing it under running water.

Grate the carrot finely and gently fold it into the cabbage with the chopped chives.

To make the dressing, mince the garlic and whisk it together with the remaining ingredients until smooth.

Pour the dressing over the salad and toss to combine.

RECIPE NOTES

The poppy seeds add a unique flavour to the salad. If you don't have any on hand, you can substitute flaxseeds.

QUINOA AND BEAN SALAD

SERVES 4 PORTIONS

FOR THE SALAD

2/3 cup (100g / 4oz) quinoa

1 2/3 cups (250g / 9oz) cooked butter beans

1 cup (150g / 5oz) cooked kidney beans

1 cup (150g / 5oz) cooked black beans

2 tbsp. flaxseeds

FOR THE HERB VINAIGRETTE

1/2 bunch chives

1/2 bunch parsley

3 tbsp. olive oil

2 tbsp. apple cider vinegar

1 1/2 tsp. salt

1 tsp. prepared mustard

1 tsp. maple syrup

NUTRITIONAL VALUES

Calories: 616kcal
Fat: 15.2g (2.3g S.Fat)
Carbs: 92.4g
Protein: 30.3g
Sugar: 4.2g
Sodium: 905mg

METHOD

Allow the quinoa to cool after cooking it according to the package directions.

Finely chop the chives and parsley for the vinaigrette. 2 tablespoons of each should be set aside for garnish. To make the vinaigrette, combine all of the ingredients in a blender and blend until smooth.

Combine the quinoa, beans, and flaxseeds with the vinaigrette. Garnish with the reserved chives and parsley.

Allow for 30 minutes in the refrigerator before serving.

RECIPE NOTES

This salad can also be made with brown rice instead of quinoa. Simply steam the rice in 1 1/2 times its volume of water for 40 minutes before allowing it to cool completely.

GRILLED POTATO SALAD

SERVES 4 PORTIONS

FOR THE POTATOES

1 oz. (500g / 18oz) small multi- coloured potatoes

2 tbsp. olive oil

1 tsp. coarse sea salt

FOR THE DRESSING

1 avocado, halved, pitted and peeled

1/4 cup plus 2 tbsp. (90 ml) white wine vinegar

1/4 cup plus 2 tbsp. (90 ml) olive oil

3 tbsp. almond milk

Juice of 1 lemon

1 tbsp. prepared mustard

1 tsp. salt

1/2 tsp. black pepper

EXTRAS

5 cups (100g / 4oz) arugula

1 spring onion

NUTRITIONAL VALUES

Calories: 513kcal
Fat: 42.5g (6.6g S.Fat)
Carbs: 36.7g
Protein: 5.7g
Sugar: 3.5g
Sodium: 1748mg

METHOD

Boil the potatoes and set aside to cool. Cut the potatoes in half, season with salt and oil, and grill them on their cut sides for 8 to 10 minutes over indirect heat.

In a blender, combine all the dressing ingredients and process until smooth.

Combine the grilled potatoes and the dressing in a mixing bowl.

Gently fold in the arugula and thinly slice the spring onion. Sprinkle them over the salad.

MARINATED FENNEL SALAD

SERVES 4 PORTIONS

FOR THE LENTILS

1 cup (200g / 7oz) dried red lentils

1 1/3 cups (400 ml) vegetable broth

1 tsp. ground fennel

1/2 tsp. ground cumin

1 tbsp. white balsamic vinegar

1 tsp. lemon juice

FOR THE FENNEL

2 fennel bulbs

1 spring onion

FOR THE DRESSING

1/4 cup plus 1 tbsp. (75 ml) olive oil

2 tbsp. white balsamic vinegar

2 tsp. lemon juice

1 tsp. salt

1/2 tsp. black pepper

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 14g (2g S.Fat)
Carbs: 39.1g
Protein: 15.7g
Sugar: 2.1g
Sodium: 902mg

METHOD

In a saucepan, combine the lentils and broth and bring to a boil. Cook for ten minutes on medium heat. After 5 minutes, add the ground fennel and cumin.

Set aside the fronds and clean the fennel bulbs. The fennel should be thinly sliced, and the spring onion should be cut into thin rings.

Combine the ingredients for the dressing.

Pour the dressing over the fennel and spring onions and toss to combine.

Vinegar and lemon juice should be used to season the lentils.

On a plate, arrange the dressed fennel and spring onion. Top with the warm lentils and finely chopped fennel fronds.

RECIPE NOTES

This salad is also delicious when served cold and can be made ahead of time.

POMEGRANATE TABBOULEH

SERVES 4 PORTIONS

FOR THE SALAD

1 1/4 cups (200g / 7oz) couscous

1 large bunch parsley

1/2 bunch mint

1/2 red onion

4 tomatoes

1/2 cucumber

1 1/4 cups (200g / 7oz) cooked chickpeas

FOR THE DRESSING

1/4 cup (60 ml) cold-pressed olive oil

Juice of 1 lemon

1 tsp. salt

EXTRAS

1/4 cup (45g / 2oz) fresh pomegranate seeds

NUTRITIONAL VALUES

Calories: 499kcal
Fat: 5.1g (0.6g S.Fat)
Carbs: 93.6g
Protein: 23.2g
Sugar: 11.7g
Sodium: 653mg

METHOD

Prepare the couscous according to the package directions.

Chop the parsley, mint leaves, and onion finely. Tomatoes and cucumber should be peeled and diced.

To make the dressing, combine all the ingredients in a mixing bowl and whisk until smooth.

Mix the dressing into the couscous, herbs, onion, tomatoes, cucumber, and chickpeas, and top with the pomegranate seeds.

RECIPE NOTES

Collect the pomegranate juice as you scoop out the seeds and add it to the dressing for extra fruitiness.

GRILLED ZUCCHINI SALAD

SERVES 4 PORTIONS

FOR THE ZUCCHINI

4 zucchini

1/4 cup (60 ml) olive oil

1/2 tsp. salt

FOR THE DRESSING

2 garlic cloves

2 tbsp. olive oil

2 tbsp. white balsamic vinegar

2 tbsp. prepared mustard

1 tsp. salt

EXTRAS

3 tbsp. toasted pine nuts

NUTRITIONAL VALUES

Calories: 236kcal
Fat: 22.8g (3g S.Fat)
Carbs: 8.4g
Protein: 3.7g
Sugar: 3.7g
Sodium: 981mg

METHOD

Cut the zucchini lengthwise into 5 mm thick slices. Marinate for 20 minutes in a bowl with the oil and salt.

In a blender, combine all of the dressing ingredients and process until smooth.

Grill the zucchini slices for 10 to 12 minutes on each side over indirect heat, then drizzle with the dressing and top with the pine nuts.

RECIPE NOTES

The zucchini can be slightly crunchy. The key is to give them a pleasant smoky aroma and appealing char marks.

This is also delicious when served cold.