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 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 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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Adapted from Ruled Me - Not your ordinary salad.  It's hearty & warm, but still gives you the crunch you crave from veggies.  The bite of a slightly charred bell pepper paired with creamy yet tangy hunks of half melted goat cheese is heavenly.
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INGREDIENTS

• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 1 teaspoon onion flakes
• 1 teaspoon garlic flakes
• 4 ounces goat cheese, cut into 4 ½ in thick medallions
• 1 medium red bell pepper, seeds removed & cut into 8 pieces
• ½ cup baby portobello mushrooms, sliced
• 4 cups arugula, divided between two bowls
• 1 tablespoon avocado oil

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INSTRUCTIONS​

1. Combine the poppy and sesame seeds, onion, and garlic flakes in a small dish.
2. Coat each piece of goat cheese on both sides. Plate and place in the refrigerator until you are ready to fry the cheese.
3. ​Prepare a skillet with nonstick spray and heat to medium. Char the peppers and mushrooms on both sides, just until the pieces begin to darken and the pepper softens. Add to the bowls of arugula.  
4. Place the cold goat cheese in the skillet and fry on each side for about 30 seconds. This melts quickly so be gentle as you flip each piece! 
5. Add the cheese to the salad and drizzle with avocado oil. Serve warm!

Check out Ruled Me for more recipes

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Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices.  Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans).  Everything you need to transform your diet.

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