Adapted from Simple Veganista - Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber, and avocado for a quick and easy meal bowl!  Perfect for lunch, dinner or make ahead meals, and can be whipped up in as little as 20 minutes.

INGREDIENTS:
Tofu Poke

• ¼ to ⅓ cup tamari, coconut aminos or soy sauce
• 1 tablespoon rice vinegar or lime juice
• ½ tablespoon sriracha
• 1 teaspoon sesame oil
• 2 cloves garlic, smashed and finely chopped or finely grated
• 1 inch piece ginger, peeled and finely chopped or grated
• ⅓ sweet onion, julienned
• 14 oz block organic tofu (firm or extra firm), cut into ½ inch cubes

Bowl Additions - Vegetables

• ½ cucumber, sliced
• 3 – 4 radishes, sliced
• ¼ red cabbage, shredded
• 1 avocado, diced or sliced
• 1 tablespoon sesame seeds, toasted or black
• 2 scallions, white and green parts, sliced thinly
• ⅓ cup cilantro, roughly chopped
• 1 ½ cups cooked quinoa, brown rice or cauliflower rice

INSTRUCTIONS:

1. Prep tofu: Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into ½ inch cubes.​​
2. Marinate: In a medium bowl or shallow dish, combine the soy sauce, sriracha, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.
3. Prep the remaining ingredients and assemble your bowls

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For Adapted from Jamie Oliver - “The kids’ favourite dinners are always the traybakes – we cannot get enough of them in our family! Our trick for keeping it fresh is to combine roasted ingredients with fresh ones and to top them with a good sauce or pesto, giving a mix of temperatures as well as textures. We use a spiraliser to create the vegetable tangles. ” 

INGREDIENTS:

• 800 g mixed root veg , (potatoes, carrots, parsnips, beetroots)
• 2 red peppers
• 1 small broccoli , or cauliflower
• olive oil
• 250 g halloumi cheese
• 1 zucchini , (or 1 cucumber, 2 carrots or 2 beetroots)
• 1 large eating apple
• 100 g lettuce , or spinach
• 4 tablespoons quality green pesto

INSTRUCTIONS:

1. Preheat the oven to 200ºC/400ºF.
2. Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
3. Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
4. Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
5. Spiralize the zucchini (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the zucchini and spinach.
6. Mix the pesto with 2 tablespoons of oil and drizzle over to serve.

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For Adapted from Cookie & Kate - The smoky, complex flavour of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika*
• 1 teaspoon dried oregano
• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

INSTRUCTIONS:

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Remove the chili from the heat and discard the bay leaf. For the best texture and flavour, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

*SPICE NOTE: 
If you are sensitive to spice or using particularly potent spices (chili powder purchased outside of the U.S. can be very hot), you might want to scale back on the spice here. Start with half of the amounts listed and add more to taste. That said, this chili is well-balanced as written.

**CANNED TOMATOES NOTE: 
Muir Glen brand of tomatoes—have the best flavour and their cans are BPA-free!

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Adapted from Feasting at Home - A simple recipe for Blackberry Salad with Basil and Arugula sprinkled with crumbled goat cheese, toasted almonds and a maple-balsamic dressing. A light and delicious summer salad!

INGREDIENTS:

For the Salad:

• 5 ounces baby arugula (or spinach)
• ¼ cup thinly sliced red onion
• 1–2  cups fresh blackberries
• ⅓ cup crumbled goat cheese
• ¼–1/2 cup toasted slivered almonds (or sub maple pecans) 
• ¼ cup basil leaves- torn 
• optional: 1 tablespoon fresh chive or onion blossoms

For the Balsamic Vinaigrette:

• 3 tablespoons olive oil
• 2 1/2 tablespoons  balsamic vinegar
• 2 teaspoons maple syrup (or honey)
• 1/2 tsp salt
• 1/2 tsp pepper

INSTRUCTIONS:

1. Make the dressing- whisk all ingredients in a small bowl.
2. In a large bowl, place arugula, basil and onions. Toss with just enough dressing to lightly coat ( you may not need all). Feel free to add the remaining ingredients and toss or plate individual portions.
3. If plating: place the dressed greens onto plates. Top with blackberries, goat cheese, a few basil leaves, almonds and blossoms.
4. Add a drizzle of balsamic glaze- optional.
5. Serve immediately!

NOTE:
*Feel free to assemble the salad ahead, refrigerate and toss with the dressing right before serving.


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Adapted from Oh She Glows - This cozy salad is a great way to use up any veggies lurking in the back of your fridge— Toss them on the pan to roast with a big batch of squash so there's plenty of leftovers for the next few days. The extra veggies and dressing make for a really quick reheat-and-serve lunch. 

INGREDIENTS:

For the Butternut Squash:

• 1 medium butternut squash
• 1 tablespoon (15 ml) oil of choice
• Fine sea salt

For the Garlic-Dijon Vinaigrette:

• 1 small (3 g) garlic clove
• 1/4 cup (60 ml) apple cider vinegar
• 1/4 cup (60 ml) grapeseed oil (or other light-tasting oil)
• 2 teaspoons (10 ml) fresh lemon juice
• 2 teaspoons (10 ml) Dijon mustard
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon (15 ml) pure maple syrup, or to taste

For the Salad: 

• 1 (5-ounce/142 g) package baby romaine or mixed greens
• 1 large (270 g) avocado, pitted and sliced
• Heaping 1/2 cup (65 g) chopped walnuts*
• 2 tablespoons (18 g) hemp hearts
• Salt, pepper, and garlic powder, for garnish

INSTRUCTIONS:

1. For the butternut squash: Preheat the oven to 400°F (200°C), and line a large baking sheet with parchment paper. Peel, halve, and seed the squash. Slice the squash into 1/2-inch wedges. Transfer to the baking sheet and toss with the tablespoon of oil. Spread the squash into an even layer and season generously with salt. Roast for 30 to 40 minutes, flipping once halfway through until the squash is fork tender and lightly browned.​
2.  Meanwhile, prepare the Garlic-Dijon Vinaigrette: Finely grate or mince the garlic and place it into a small glass jar. Add the vinegar, oil, lemon juice, Dijon, salt, pepper, and maple syrup. Secure the lid and shake vigorously until combined. Taste the dressing and adjust the oil, salt, and maple syrup, if desired. You can also make the dressing in a blender or food processor, if you’d prefer.
3.  When the squash is nearly finished roasting, begin building your salad bowls: Portion 2 to 3 handfuls of the baby romaine/mixed greens into four large shallow bowls. Drizzle a tablespoon of dressing over each bowl and toss until the greens are fully coated.
4.  Divide the sliced avocado, walnuts, and hemp hearts into four portions, and evenly distribute on top of each bowl.
5.  When the squash is finished roasting, transfer several wedges directly from the pan to the top of each bowl. Finish each salad with a sprinkle of salt, pepper, and garlic powder, as well as a final drizzle of dressing. Serve immediately.

TIP:

* Feel free to use toasted walnuts, if you prefer, but rest assured that raw work wonderfully too!
You can absolutely make this salad for a single portion too! To build just one salad, I suggest portioning each ingredient as follows: approximately 2 handfuls of greens, 1/4 of a large avocado (sliced), 3/4 cup warm roasted squash, 1 to 2 tablespoons vinaigrette (to taste), 2 heaping tablespoons of chopped walnuts, and 1/2 tablespoon of hemp hearts.
Any leftover squash can be easily reheated over the next few days. Here is how I like to warm up leftover roasted squash: Coat a large skillet with oil and add your leftover cooked squash with a pinch of salt. Sauté over medium-high heat for about 5 minutes, until warmed through.

NUTRITION INFORMATION:

Serving Size 1 of 4 bowls | Calories 510 calories | Total Fat 40 grams
Saturated Fat 4.5 grams | Sodium 390 milligrams | Total Carbohydrates 44 grams
Fiber 12 grams | Sugar 10 grams | Protein 8 grams


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