Adapted from The Happy Foodie - This texture-packed sushi Buddha bowl makes for a delicious and colourful lunch.  It includes vital nutrients and an array of different vegetables for you to enjoy! 

INGREDIENTS:

• 150g cooked brown rice
• 3 tsp rice vinegar
• 1 sheet of dried nori, finely cut into strips with scissors
• 2 tsp black sesame seeds
• 2.5cm piece of fresh root ginger, peeled and grated
• 150g frozen edamame beans, defrosted
• 60g carrot, sliced into thick sticks
• 90g firm tofu, cut into cubes
• 70g cucumber, sliced
• 1 spring onion, white part only, sliced lengthways
• 3 radishes, trimmed and finely sliced
• 50g sugar snap peas, finely sliced
• handful of chives, finely chopped
• handful of red amaranth leaves (optional)
• 1/2 tsp wasabi paste​

​INSTRUCTIONS:

The Prep

1. Mix the brown rice, 11⁄2 tsp of the rice vinegar, the nori, and 1 tsp of the black sesame seeds in a bowl. Set aside.
2. Mix the ginger and the remaining 11⁄2 tsp of rice vinegar in a separate bowl.
3. Transfer the rice mixture to a serving bowl, then arrange over the edamame, carrot, tofu, cucumber, spring onion, radishes, sugar snap peas, chives, and red amaranth (if using) in groups. Spoon on the wasabi paste, or serve it on the side, then sprinkle over the ginger mixture and the remaining black sesame seeds.

The Build

1. Start with rice, edamame, carrot, tofu, cucumber, and spring onion
2. Add in chives, radishes, sugar snap peas, and red amaranth. Finish with wasabi paste, ginger mixture, and black sesame seeds

Check out The Happy Foodie for more recipes

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Adapted from Eating Well - Colourful bell pepper rings stand in for bread in this healthy version of egg in a hole. Cook an egg inside the peppers and top with a vibrant avocado salsa for a cheerful breakfast.

INGREDIENTS:

• 2 bell peppers, any colour
• 1 avocado, diced
• ½ cup diced red onion
• 1 jalapeño pepper, minced
• ½ cup chopped fresh cilantro, plus more for garnish
• 2 tomatoes, seeded and diced
• Juice of 1 lime​
• ¾ teaspoon salt, divided
• 2 teaspoons olive oil, divided
• 8 large eggs
• ¼ teaspoon ground pepper, divided

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​INSTRUCTIONS:

1. Slice tops and bottoms off bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.
2. Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with 1/8 teaspoon each salt and pepper. Cook until the whites are mostly set but the yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.
4. Serve with the avocado salsa and garnish with additional cilantro, if desired.

Check out Eating Well for more recipes

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Adapted from Green Evi - A healthy, light, and flavourful butternut squash and quinoa mason jar salad with arugula and pine nuts.  It’s filling and satisfying and just a little vegan salad heaven.

INGREDIENTS:

• 1/2 small butternut squash
• 2/3 cup of cooked quinoa (or about 1/4 cup of dry quinoa)
• 6–8 cherry tomatoes, halved
• 2 cups of arugula
• 1 purple onion, thinly sliced
• handful of pine nuts
• 1 tbsp tahini
• 2 tbsp olive oil
• 2 limes, juice
• 1 tsp garlic powder
• salt, pepper

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​INSTRUCTIONS:

1. Peel butternut squash and cut into bite-sized pieces. Arrange on a baking sheet in a single layer, season with garlic powder, salt and pepper. Bake for 20-25 minutes at 200°C/400°F, until squash is tender and lightly browned. Let them cool a bit.
2. Meanwhile mix together tahini, olive oil, lime juice and pepper for the dressing.
3. Assemble salads in 2 mason jars. Add dressing first, then butternut squash cubes, quinoa, tomatoes, onions, pine nuts and arugula on top. Enjoy!

Check out Green Evi for more recipes

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Adapted from Feasting at Home - Healthy Vegan Collard Greens Wraps with hummus, crispy tofu, shredded beets, carrots, avocado and micro-greens. Drizzle these colourful rainbow wraps with optional Tahini Sauce! 

INGREDIENTS:

• 4 extra large collard green leaves (or *chard)
• 1 1/2 cups Hummus ( or try tandoori hummus)
• 1 cup **crispy turmeric tofu cubes or baked tofu
• 1–2 avocados
• ½–1 cup grated carrots ( feel free to sub shredded cabbage, brussels sprouts, broccoli etc)
• ½–1 cup grated beets (feel free to sub shredded cabbage, brussels sprouts, broccoli etc)
• 1 cup greens(watercress, arugula spinach) or micro-greens or sprouts
• optional additions: fresh herbs ( cilantro, parsley, basil, mint)
• optional addition: tahini sauce

​INSTRUCTIONS:

1. Bring a big pot of water to a boil. Turn heat to low, stack and place 4 collard greens in the water, stem sides first and blanch for 30-60 seconds, or until stems are soft. Using tongs, turn so all parts of the leaves are blanched and pliable enough to roll. ( If the stems are really thick, sometimes I’ll leave the stem ends in the hot water, with the thinner leafy side hanging over, outside the pot, until the stems are soft and pliable- and of course you can always cut them off beforehand.)
2. Pull them form the water with the tongs, shake them off in the sink and place on the counter.
3. While the water is heating, grate your beets and carrots, slice the avocado and make the crispy tofu.
4. To make the crispy tofu, pat dry an 8 ounce block of extra firm tofu and cut it into ½ inch cubes. Place in a bowl and toss with ½ teaspoon salt, and your choice of 1-2 teaspoons turmeric or garam masala spice. ( You can also use another spice blend here – zaatar spice, cajun seasoning, etc., just something to give it some flavour!  Heat 2 tablespoons olive oil in a non-stick pan or well seasoned cast iron skillet, and sear the tofu, on a couple sides, until crispy. Set aside.
5. Assemble the collard greens wraps. Place ¼ cup hummus on the lower middle of the wrap, top with ¼ of the tofu, then the veggies and herbs. Roll up, tucking the sides in as you go like a burrito.
6. Roll up all 4 wraps and place seam them side down.
7. If serving right away, cut in them in half and serve with a drizzle of the tahini sauce. Or wrap, without cutting,  in plastic wrap for later. These will keep for two days in the fridge.

RECIPE NOTES:

*Try to find the largest collard greens leaves as you can, without holes or tears. Sometimes I’ll opt for chard leaves if the collards are too small or look torn.  Chard is thinner and much more tender so will just need a very short blanching, but the blanching does make it more pliable.

**The key to cooking this quickly and efficiently is to cook the tofu at the same time the water is heating- a good time to multitask! Remember you can always use store bought hummus and pre shredded veggies.

Check out Feasting at Home for more recipes

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Adapted from The Minimalist Baker - This delicious kale salad is topped with red grapes, lentils, and curry roasted cauliflower. It is served with a tahini-green curry paste dressing! Just 30 minutes required for this flavourful side or entrée.

INGREDIENTS:

Cauliflower

• 1 head cauliflower (divided into florets)
• 1 1/2 Tbsp melted coconut oil (or water)
• 1 1/2 Tbsp curry powder
• 1/4 tsp sea salt

Green Curry Tahini Dressing

• 4 1/2 Tbsp green curry paste 
• 2 Tbsp tahini
• 2 Tbsp lemon juice
• 1 Tbsp maple syrup
• 1 Pinch each salt and black pepper
• Water to thin

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Salad

• 5-6 cups mixed greens, kale, spinach (or other green of choice)
• 1 cup cooked lentils (rinsed and drained)
• 1 cup red or green grapes (halved)
• Fresh cilantro (optional)

​INSTRUCTIONS:

1. Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.
2. Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.
3. Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
4. Taste and adjust flavour as needed, adding more green curry paste for a stronger curry flavour, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
5. Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
6. Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.

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Check out The Minimalist Baker for more recipes

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Adapted from Feasting at Home - This Creamy Vegan Broccoli Salad is so good, you won’t even realize it is vegan! Tossed in a creamy Hemp Dressing- it is easy, healthy and full of flavour! Vegan and Keto!

INGREDIENTS:

Broccoli Salad

• 8 ounces chopped broccoli
• 1 cup shredded purple cabbage
• 1/4 cup finely sliced or diced red onion
• 1/2 cup sliced and quartered radishes (watermelon radishes are pretty)
• 1 cup sliced (or matchstick) salad turnips ( or sub sliced Turkish cucumber)
• Garnishes: sunflower seeds or hemp seeds, avocado, sprouts, fresh Italian parsley leaves
  

Herby Creamy Hemp Dressing​
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• 1 cup hemp seeds (or sub 1/2 cup cashews)
• 1/2 cup water
• 2  tablespoons olive oil
• 4 tablespoons lemon juice ( 2 lemons)
• 2 tablespoon Apple Cider vinegar (or other pale vinegar)
• 4 garlic cloves
• 1 teaspoon salt
• 2 tablespoons nutritional yeast (optional but tasty!)
• 1/2 cup fresh flat-leaf parsley ( or dill or basil, or a combo- and chives are nice too)

​INSTRUCTIONS:

1. Make the dressing: Place dressing ingredients (except parsley) in a blender and blend until very smooth. If you need a tablespoon more of water to get the blender going- so be it. Add the Parsley. Blend until chopped. Place in the fridge -this is best chilled. You can make this ahead, will last 3-4 days refrigerated. See notes below for cashews.
2. Make the salad: Finely chop the broccoli and place in a large bowl -you should have about 4 cups. (Broccoli stems are ok, as long as they are finely chopped.) Add the cabbage, radishes, onion, turnips.
3. Add most of the dressing (you will not need all- BUT at the same time, you want this really creamy and coated very generously!)  Season the salad with more salt and pepper to taste.
4. Before serving sprinkle with hemp or sunflower seeds, add sprouts, parsley leaves and avocado if you like.

Check out Feasting at Home for more recipes

​​
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