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

​
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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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​
​

• 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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