Adapted from Healthy Nibbles and Bits - These harissa portobello tacos are made with collard greens instead of tortillas!  They make a healthy gluten-free and vegan meal!

INGREDIENTS:

Portobello Mushrooms

• 1 pound (450g) portobello mushrooms
• 1/4 cup (60g) spicy harissa, or use a mild harissa
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 6 collard green leaves

Guacamole

• 2 medium ripe avocados
• 2 tablespoons chopped tomatoes
• 2 tablespoons chopped red onion
• 1 1/2 to 2 tablespoons lemon or lime juice
• pinch of salt
• 1 tablespoon chopped cilantro

Optional Toppings

• cashew cream
• chopped tomatoes
• chopped cilantro

INSTRUCTIONS:

1. Remove the stem of the portobellos. Rinse mushrooms and pat dry.
2. Mix harissa, 1 1/2 tablespoons olive oil, cumin, and onion powder in a bowl. Brush each mushroom with the harissa mixture, making sure to cover the edges of the mushroom as well. Let mushroom marinade for 15 minutes.
3. While the mushrooms are marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon (or lime) juice, salt, and cilantro. Set aside.
4. Rinse collard greens. Chop off the tough stems and set aside.
5. When the mushrooms are done marinating, heat 1 1/2 tablespoons of olive oil in a skillet or sauté pan over medium-high heat. Place the portobello mushrooms in the pan and cook for 3 minutes. Flip over and cook for another 2 to 3 minutes. Each side should be browned.
6. Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
7. Take a collard green leaf and fill it with a few slices of portobello. Add guacamole, chopped tomatoes, cashew cream, and cilantro to your liking.

NOTES:
​Nutritional Information
Makes 6 Tacos. Amount for 2 Tacos: Calories: 405, Total Fat 34.4g, Saturated Fat: 5g, Sodium: 226mg, Cholesterol: 0mg, Total Carbohydrate: 24g, Dietary Fiber: 14g, Sugar: 5.6g, Protein 10g

1. *To make the cashew cream, soak 1 cup of raw cashews overnight. Drain water and blend cashews with 1 cup of fresh water. Use cashew cream on the tacos as is or add a pinch of salt and lemon juice. You can also make 1/2 or 1/4 of the recipe.
2. If the harissa you are using is very thick, blend it with oil and add water one tablespoon at a time to thin it out. Be sure to adjust the seasonings too.

Check out Healthy Nibbles and Bits for more recipes
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Adapted from Cook with Manali - Paneer Tikka is a popular Indian appetizer made with cubes of paneer & veggies marinated with yogurt and spices. Traditionally it's grilled in a tandoor but you can make the same version in the oven or barbecue with this easy recipe!  

INGREDIENTS:

• 1/2 cup greek yogurt or thick yogurt 
• 1 tbsp ginger-garlic paste
• 2 tbsp mustard oil
• 2 tsp coriander powder
• 1 tsp chaat masala
• 1 tsp kashmiri red chili powder
• 3/4 tsp garam masala
• 1/4 tsp red chili powder or adjust to taste
• 1 tsp kasuri methi crushed
• 1/2 tsp salt or to taste
• 1 lemon - juiced
• 2 tbsp chopped cilantro
• 2 tbsp chopped mint
• 2 cups paneer cut into big cubes
• 1 large onion cut into 1 inch cubes
• 1 large bell pepper cut into 1 inch cubes, mix of red and green peppers​

For serving

• cilantro mint chutney
• lemon wedges

INSTRUCTIONS:

1. Whisk the yogurt in a large bowl until smooth.
2. Add all the spices, ginger garlic paste, mustard oil, coriander powder, chaat masala, kashmiri red chili powder, garam masala, red chili powder, kasuri methi and salt,  to marinade the yogurt.
3. Whisk to combine everything together. Add in juice of 1 lemon along with chopped cilantro and mint. Mix well.
4. Stir in the paneer cubes, onion and bell peppers.
5. Mix until all the paneer pieces and veggies are well coated with the marinade. Cover the bowl and refrigerate for minimum for 1 hour or up to 4 hours. Overnight also works!
6. After 1-2 hours, take the marinated paneer and veggies out of the refrigerator. Take a skewer and arrange paneer, onion and peppers on a skewer, alternating with each other. Make all skewers evenly. Meanwhile pre-heat oven to 450 F degrees. 
7. Arrange all the prepared skewers on a baking sheet lined with parchment paper. Spray the tikka with an oil spray. This is important so that the veggies don't dry out.
8. Bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes until paneer pieces look a little charred.
9. Remove from oven, squeeze lemon juice, sprinkle chaat masala and serve with cilantro mint chutney.

Check out Cook with Manali 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 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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