This simple, grilled asparagus salad is quick and easy to prepare, offering plenty of vitamins, minerals and antioxidants. Lightly grilling asparagus brings out its natural sweetness, and allows it’s tender yet toothsome texture to remain in tact. Radishes are usually served raw, but are fantastic when roasted, braised, or grilled. The sharp ‘spiciness’ of radish dulls when cooked, and the inherent sweetness of this beautiful vegetable is released. Try adding asparagus and radishes to your BBQ vegetable medley for a wonderful mix of tastes and textures!
This is a light and refreshing salad that is made up of a wide variety of colourful whole foods, offering a spectrum of nutrients, tastes and textures! like all salads, this is a versatile dish that can be made using whatever fresh crunchy seasonal green vegetables you have access to or enjoy. The watercress, scallions, and radish are now in seasonal in QC, the fava beans and pears were on sale, and the green beans and yellow wax beans looked fresh at my local grocery store. Stocking up on a range of vegetables and fruits allows you to put together more interesting salads and other plant-based dishes. These naturally delicious whole foods simply require a little care: washing, prepping, cooking and assembling!
A ‘kitchen-sink salad’ is all about making use of whatever whole food ingredients you have on hand, including vegetables, fruit, nuts & seeds, legumes and whole grains. To make this a complete meal, add a serving of protein like edamame beans, crispy baked tempeh or tofu. You can also easily replace one or more of the veggies, using cabbage instead of lettuce, beets instead of carrots, pear instead of mango for example. A delicious salad is composed of a variety of textures and flavours, and a bright, well seasoned dressing.
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.
This warm roasted vegetable, quinoa salad is one of my go-to meals that I enjoy at this time of year, as the temperature drops. An quick and easy ‘complete meal salad’, this salad is incredibly versatile! you can use roast different seasonal veggies, pseudo-grains like buckwheat (which is locally grown), fresh herbs of choice, plus an assortment of nuts/seeds and dried fruit. Simply follow this basic formula for a delicious and highly nutritious warm plant-based salad: mix complex-carb rich roasted veggies with protein-dense pseudo-grains, fresh herbs, aromatics like roasted garlic, and a light citrus vinaigrette.
This warm salad was inspired by the beautiful locally grown turnips and Asparagus that are now available. Turnips are a root brassica, a sub-member of the brassica family that also includes radish, rutabaga, horseradish, wasabi root, and kohlrabi.
This simple Mediterranean-inspired salad is a classic combo with the exception of my smoky crispy ‘tempeh bits’, added for texture and a serving of protein, to create a complete meal salad. The aromatic, peppery arugula with the juicy, sweet & acidic oranges, crispy smoked tempeh bits, and crunchy, fresh fennel makes for a fantastic salad!
I made this light yet flavourful and satisfying dish for some friends who were over for dinner. Seeing as it is still cold and wintery here in Montreal, I’ve been enjoying warm salads like this made with cooked vegetables over raw ingredients. This nutritious dish offers a variety of different types of vegetables including: root vegetable (squash), nightshade vegetable (eggplant), alliums (scallion/garlic), green leafy vegetable (herbs) and fennel (same family as parsley, dill and coriander). The chickpeas add a serving of plant-based protein, and the almonds & olive oil are a source of healthy monounsaturated fat. The spices used are rich in antioxidants and provide plenty of flavour. I encourage you to experiment using spices when preparing vegetables, as a way to boost flavour without adding more salt/sugar/fat. Try making your own spice blend, like the Middle-Eastern-inspired mix I made for this recipe. You will be excited to eat a plate of roasted vegetables like this if you season them with your favourite spices!
It feels like fall here in Montreal today, cold, damp and grey. The rainy weather put me in the mood for a cooked lunch, so as per usual, I made something out of the bits and pieces I had in my fridge. The asparagus I got at P.A as it is season from Quebec (even though the company it was produced by is American – yes I asked).