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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Adapted from Running on Real Food - This hearty vegetarian meatloaf is made with chickpeas, oats and vegetables for a satisfying, savoury meal that’s perfect for the holidays and family meals.

INGREDIENTS

For the Meatloaf

• 1 cups steel cut oats (100 g)
• 1/2 cup almonds, walnuts or pecans (75 g, see notes for nut-free option)
• 2 tbsp ground flax (14 g)
• 2 x 14 oz or 1 x 28 oz can chickpeas, drained and well-rinsed (3 cups, 570 g)
• 2 tbsp soy sauce or gluten-free tamari (30 mL)
• 2 tbsp tomato sauce or ketchup (30 g)
• 1 small to medium-sized white onion, diced (approx. 2 cups, 300 g)
• 2 ribs celery, finely chopped (approx. 1/2 cup, 75 g)
• 2 small or 1 large carrot, diced (approx. 1 cup, 150 g)
• 1 cup finely chopped white or cremini mushroom, optional (90 g, about 6 small mushrooms)
• 3 cloves garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp paprika or smoked paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp ground thyme
• 1/4 tsp cayenne pepper, optional

For the Glaze

• 1/3 cup plain tomato sauce or ketchup (75 g)
• 2 tbsp maple syrup (40 g, if using ketchup reduce to 1 tbsp)
• 1 tbsp balsamic or apple cider vinegar (15 mL)

​INSTRUCTIONS

1. Take your time finely chopping all the veggies, you don’t want any huge chunks in the finished loaf.
2. Add the onions, carrot, garlic, celery and mushroom to a large pot on the stovetop with 1 tbsp of water. Cook over medium heat for 6-7 minutes then stir in the salt, pepper, paprika, cumin, thyme and onion powder (and cayenne if using) and cook for a couple more minutes. While the veggies are cooking, continue with the rest of the recipe.
3. Preheat the oven to 350 F.
4. Add the oats, nuts and flax to a food processor and blend into a grainy flour. Add the chickpeas, soy sauce and tomato sauce and pulse or blend briefly to combine. You may need to pulse a few times, then open the food processor and mix it up, then pulse a couple more times. Be careful not to totally pulverize the chickpeas. They should be broken down but not mushy. A few pulses or seconds of blending should do the trick. Some of the mixture will turn into paste at the bottom of the food processor, that’s ok. 
5. When the veggies are done, turn off the heat and dump the contents from the food processor into the pot. Stir well to thoroughly combine into a uniform mixture.
6. Line a loaf pan (see notes on size) with parchment paper so it sticks out over the long edges of the pan. This will allow you to lift the loaf out once done. Firmly press the chickpea mixture into the pan using your hands or the back of a wooden spoon. It will seem like the mixture might not fit in the pan but just keep packing it down and it will fit.
7. Mix the glaze ingredients together in a bowl then spread over the loaf.
8. Once the oven has reached 350 F, bake the loaf uncovered for 60 minutes.
9. Remove from the oven and let sit in the pan for 15 minutes. Run a knife along any edges that weren’t lined with parchment then lift the loaf out of the pan and place on a cooling rack for another 15 minutes before slicing into 10 portions. You can shorten the 30 minutes of cooling if needed but the longer it sits, the firmer it gets. If you slice it too soon, it may be a little crumbly.
10. Serve with a sprinkle of fresh chopped parsley and a drizzle of ketchup, if desired.

OPTIONS
Gluten-Free Option: Be sure to use tamari or coconut aminos instead of soy sauce and gluten-free certified oats, if needed.
Nut-Free Option: Replace the nuts with an extra 1/2 cup of oats. I actually preferred the nut-free version. If you like your meatloaf on the firmer side (not dry but not at all mushy), I would recommend leaving the nuts out and using 1.5 cups of oats instead. The fat from the nuts adds moisture to the loaf, it doesn’t come out mushy with the nuts but it definitely has a different texture. Both ways are good! The loaf in the pictures is made with walnuts.

Check out Running on Real Food for more recipes

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Adapted from Feasting At Home - Vegan Mexican-style, Oaxacan Bowl with roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans. Topped with a crunchy cabbage slaw, avocado and toasted Chipotle Maple Pecans. 
 
INGREDIENTS

Spice Rub

• 2 teaspoons cumin
• 1 teaspoon ground chipotle ( or swap out a mix of smoked paprika and chili powder)
• ½ teaspoon kosher salt

Sheet Pan Ingredients

• ½ a red onion, cut in ½ inch wedges
• 1 medium yam or sweet potato- diced into ¾ inch cubes ( leave skin on)
• 8 baby bell peppers, cut in half  (or 1 regular red or yellow bell pepper, cut into strips )
• ½ cup pecans
• 2 teaspoons maple syrup
• 1  15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans ( see notes)

Quick Cabbage Slaw

• ¼ of a a red cabbage, shredded
• 1 tablespoon olive oil
• ¼ cup chopped cilantro or scallions or both
• 1 teaspoon coriander
• 1/8 teaspoon kosher salt
• 1 tablespoon lime juice

Garnish: Avocado, cilantro, scallions, Cabbage Slaw, Mexican Secret Sauce or Vegan Avocado Sauce 


​INSTRUCTIONS

1. Preheat oven to 400F
2. Mix cumin, chipotle and salt together in a small bowl.
3. Place onion, sweet potato and peppers on a parchment lined sheet pan. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix, tossing to coat all sides well. Use about ½ or ⅔ of the spice.
4. Place in the oven for 20-30 minutes, tossing halfway through.
5. On another smaller parchment-lined pan, toss the pecans with 2 teaspoons maple syrup  and 1 teaspoon of the spice mix.  Place in the oven (on a lower rack) for 7-10 minutes, or until lightly browned. When you pull it out, give nuts a quick toss to loosen them up and “fluffen” them, so when they cool, they are easy to remove.
6. Heat the seasoned beans in a small pot on the stove ( see notes) and make the slaw. Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.
7. Slice the avocado.
8. When the veggies are fork tender, assemble the bowls. Divide the beans among 2-3 bowls.  Divide all the veggies, placing them over the beans, and top with slaw and add the avocado.
9. Serve with the Chipotle Mayo ( vegan-adaptable)  or Vegan Avocado sauce if you like, or sour cream and hot sauce– it’s fine without though too. 🙂

Check out Feasting At Home for more recipes

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Adapted from Oh She Glows - Healthy comfort food for the win!  Wahoo!  No matter who you're cheering for, if you're looking for a tasty game day appetizer, this is the recipe for you.  It's vegan, gluten-free, refined sugar-free & soy-free. 

INGREDIENTS

FOR THE COOKED TOPPINGS:

• 1 batch All-Purpose Vegan Cheese Sauce*
• 1 large (450 g) sweet potato, peeled and chopped
• 2 teaspoons (10 mL) oil of choice
• Fine sea salt, to taste
• Chili powder, to taste
• 1 batch Spicy Black Beans**

FOR THE FRESH TOPPINGS:

• 1 bag tortilla chips of choice
• 1 medium (240 g) avocado (pitted and chopped) or guacamole***
• 2 medium (20 g) green onions, thinly sliced
• 3 to 4 tablespoons (45 to 60 mL) pickled jalapeños, drained****
• 1/3 cup (80 mL) chopped jarred roasted red pepper, drained
• 1/4 cup (20 g) finely chopped purple cabbage
• Handful (12 g) fresh cilantro, chopped
• Salsa, to taste*****

INSTRUCTIONS​
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1. Begin preparing the All-Purpose Vegan Cheese Sauce by soaking 1/4 cup cashews in a small bowl of boiling water for at least 30 to 60 minutes.
2.  Prepare the All-Purpose Vegan Cheese Sauce. While you’re making the cheese sauce, preheat the oven to 400°F (200°C) and line a medium rimmed baking sheet with parchment paper. Set the cheese sauce aside once prepared.
3.  Spread the chopped sweet potato onto the parchment-lined roasting pan and toss with the oil. Sprinkle with a generous amount of salt and chili powder. Roast for 25 to 30 minutes, until the bottoms are lightly charred.
4.  While the potatoes are roasting, prepare the Spicy Black Beans found in my DIY Burrito Bowl recipe (linked in ingredient list). After cooking, leave the beans in the skillet so you can reheat them just before layering onto the nachos.
5.  Gather and prep any fresh toppings you’d like to use so they’re ready to go. Please note my measurements are simply a guide. Feel free to add as much or as little of each as you wish!
6.  On a medium rimmed baking sheet or platter (if your sweet potatoes are finished roasting, feel free to set them aside and re-use the same sheet here), spread a layer of chips to cover the base entirely.
7.  For warm nachos, reheat the Spicy Black Beans in the skillet and the All-Purpose Vegan Cheese Sauce in your microwave or a small pot on the stovetop.
8.  Now it’s time to dress up those nacho chips! Layer the beans first before adding cheese sauce, roasted sweet potatoes, avocado (or guacamole, if using), green onion, pickled jalapeños, roasted red pepper, cabbage, cilantro, and salsa. Season with salt and serve immediately.

Check out Oh She Glows for more recipes

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Adapted from Yummy Mummy Kitchen - Creating a "rainbow" on your plate is a fun and easy way to eat a variety of foods & nutrients.  In this bowl, we have sweet potatoes, purple cabbage and roasted kale.

INGREDIENTS

• 1 lb. extra firm organic tofu, cubed
• Favourite BBQ sauce
• 2 cups cooked quinoa
• 2 sweet potatoes, sliced and roasted*
• 2 avocados, cubed
• 1 1/2 cups cherry tomatoes, halved
• 1/4 purple cabbage, shredded or sliced
• 1 bunch Tuscan kale, roasted in olive oil or sautéed*
• Favourite fresh greens or herbs such as cilantro
• Ranch or tahini dressing (optional)

INSTRUCTIONS​

1. Preheat oven to 375 degrees F. Pat tofu cubes with a paper towels to remove some liquid. Place on a cookie sheet coated with cooking spray. Spray lightly with cooking spray. Bake until golden brown, about 35 minutes, turning halfway through. Pour BBQ sauce over the tofu and toss to coat. You don’t need to measure, just use enough to coat the tofu. Bake an additional 5 minutes.
2. Pile tofu, quinoa, and veggies in bowls, creating a rainbow of foods. Dress with a little extra virgin olive oil and sea salt, or favourite creamy salad dressing like Ranch, if desired. Enjoy!

*To roast sweet potato slices, roast on a cookie sheet at 450 degrees F for 20 minutes coated with cooking spray or evoo and a sprinkle of salt. I make this in advance and reheat throughout the week. 
*To roast kale, remove ribs. Coat with 1 tablespoon evoo and a few pinches of sea salt. Bake at 375 degrees on a cookie sheet for 15-20 minutes.  
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Yield: Serves 4 
Prep Time: 5 mins.
Cook time: 5 mins.
Total time: 10 mins.

Check out Yummy Mummy Kitchen for more recipes

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