Rainbow Veggie Chili with Nut ‘Parm’.

Ingredients: Two jars of passata, chopped red onion, roughly chopped fresh spinach, chopped carrots, cooked and rinsed canned black and pinto beans, chopped red/orange/yellow peppers, chopped zucchini, cumin, smoked paprika, Mexican chili powder, scallion tops/fresh coriander leaves, sliced limes, avocado, walnuts, and nutritional yeast, salt, and cracked black pepper, Angele wearing my RADISH T-SHIRT and me, admiring one […]

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Spiced Roasted Vegetable Lentil Salad with Arugula & Walnuts.

One of the complete-meal salads I served at Osheaga music festival and YUL eat festival this past summer! A nutritionally balanced whole food plant-based dish, that offers protein-packed lentils, vitamin/mineral-rich vegetables (including leafy greens!) and heart-healthy unsaturated fats – in the form of walnuts and tahini. I boosted the flavor and healthfulness of this salad […]

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Grilled Fresh Fava Beans. A Whole-Food, Plant-Based Snack or Side Dish.

Fava beans aka Broad beans are a fantastic source of protein, fiber-rich complex carbs, B Vitamins, iron, calcium, magnesium, and potassium. All podded beans and vegetables can be grilled! bringing out their natural sugars/ sweetness, and giving them extra flavor from the high-heat cooking process. I used a grill pan at home to prepare these, as I don’t have a BBQ, but you can certainly use a proper grill instead. Next time you’re BBQ’ing, throw some seasonal favas on the grill, as a change from veggie burgers or dogs!

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Swiss Chard Salad with Apple, Radicchio, Seeds, Chickpeas & Currants.

This fresh and satisfying complete-meal salad makes a great picnic dish, or healthy addition to your summer BBQ! Celebrating one of my fave leafy greens, Swiss Chard! using both the leaves and delicious stems – which are often unnecessarily thrown out. The slightly bitter, sweet, earthy and tender leaves make for a tasty and nutritious salad base, as an alternative to your usual suspects (kale/romaine/arugula). Combining the bitter chard and radicchio, with the sweet apple, currants, and maple dressing – helps to balance the flavor of this dish. Adding crunchy dry toasted sunflower seeds offers a texture and nutty taste – a completely different food compared to raw sunflower seeds. They also provide a serving of protein and healthy unsaturated fats, along with the chickpeas – another good source of plant-based protein!

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Green Pea & Fresh Mint Hummus Crostini with Cashew Parm.

This spring pea spread or dip is a delicious and nutritious alternative to hummus. Protein and fiber-packed green peas are more easily digested than chickpeas, which makes this recipe appropriate for those with digestive issues. Given their inherent sweetness, kids love green peas too! You can make bean dip/hummus out of any legume, and often I encourage my clients to experiment with different beans, lentils, and peas – to get a wider spectrum of nutrients, and prevent sensitivity developing from over-consuming one type of food (chickpeas!). Customize your legume dips with any fresh herbs, spices, citrus zest, and aromatics you enjoy. Eat this dip with raw or roasted veggies as a snack, or spread it onto a whole grain wrap or sandwich for lunch. These crostinis were made for a catering event I did, but can easily be made at home for dinner parties and gatherings for friends and family!

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Smoky Black Bean, Mushroom & BBQ Tempeh Tacos with Chickpea Tortillas.

These tacos are made from whole food, plant-based ingredients, offering a balance of fiber-rich complex carbs, protein, good fats, vitamins, minerals and antioxidants – for optimal nutrition, energy, and satiety. I provided two protein options, black beans and tempeh, which you can make one or both of, depending on your personal taste. Many of my clients are sensitive to soy, but typically handle tempeh well, seeing as it is a fermented whole food, rather than a processed (GMO) soy product. This versatile recipe creates enough food for multiple meals, and can be enjoyed for breakfast, lunch or dinner. The different components (smoky black beans, slaw, mango salsa, BBQ tempeh) can also be enjoyed in ‘taco bowl’ form (minus the tortillas), or as meal accompaniments. Preparing a big batch of these ready-to-eat dishes, you can easily mix and match the items, assembling quick and healthy meals to eat throughout the week!

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Butter Beans with Roasted Vegetables, Fresh Herbs & Tomatoes.

This simple, fresh ‘complete-meal salad’ is both delicious and nutritious, providing a balance of complex carbohydrates, protein, and healthy fats. Using Butter beans instead of the usual suspects (chickpeas, kidney beans, black beans, lentils), offers a different, tasty, and nutrient-dense alternative. Incorporating different whole foods into your diet not only gives you a wider spectrum of nutrients, but also makes your meals more interesting. Butter beans are especially high in fiber, and packed with protein (10 grams protein/1 cup cooked), Iron, B vitamins, Zinc, and Magnesium.

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