Adapted from BBC Good Food - A spicy twist on a simple frittata recipe, with Masala paste, coriander and plump cherry tomatoes. Pair it with avocado salsa for a light and budget-friendly supper​.

INGREDIENTS:

• 2 tbsp avocado oil
• 3 onions, 2½ thinly sliced, ½ finely chopped
• 1 tbsp Madras curry paste
• 500g cherry tomatoes, halved
• 1 red chilli, deseeded and finely chopped
• small pack coriander, roughly chopped
• 8 large eggs, beaten
• 1 avocado, stoned, peeled and cubed
• juice 1 lemon

INSTRUCTIONS:

1. Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.
2. Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.
3. To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.

Check out BBC Good Food for more recipes
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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.

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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 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

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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!

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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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