These vibrant Vietnamese rice paper rolls are a dinner party delight.
This bowl tastes and feels like a warm hug. It has all the makings of a perfect fall meal, right down to the root vegetables drizzled in maple syrup and cinnamon, roasted to tender perfection.
Eating a rainbow of veggies has never been so good. Enter our Indonesian rainbow salad. The chicken is satisfying and the peanut dressing is indulgent.
Canada produces most of the world’s lentils. They are so versatile and take well to all kinds of flavours – especially vinegar – which makes them a perfect addition to any salad.
This colourful aromatic stew is much easier to make than it looks.
These stuffed eggs are served on a bed of ribbon vegetables and crunchy lettuce leaves drizzled with a tarragon vinaigrette dressing. All you need is some interesting bread, such as whole-wheat with sunflower seeds, to make a satisfying lunch.
This cabbage rolls recipe isn’t just easy and quick to make, it’s healthy too.
The rice, with its slightly chewy texture and Indian spices, provides the perfect backdrop for tender chicken, crunchy raw vegetables, sweet grapes and toasted nuts.
This rice salad is packed with vitamins, minerals and fibre. It is an excellent way of using up left-over roast beef, and the vegetables can be varied to suit all tastes.
In this crunchy raw salad, apple, carrot, celery and sprouts are tossed with sunflower seeds and dressed with a fresh lime, ginger and coriander dressing.
Make this slow cooker sauce ahead of time, so you have it ready to go for the week. Let it simmer in the slow cooker on a Saturday or Sunday afternoon.
With a little prep, this Lentil & Mushroom Vegetarian Bolognese can be on the table in just 20 minutes!
If desired, serve this Biryani-Style Chicken with plain yogurt stirred with chopped fresh mint.
Sandwich burgers with additional veggies, such as baby arugula and sliced tomato. For cheeseburgers, top burgers with thinly sliced Swiss or Cheddar cheese 1 minute before the end of grill time.
Jalapeños range in heat. Before adding one to a recipe, I taste a small bit; if it’s really hot, I add less. Fennel has a licorice flavour and adds a nice crunch to the chili. Always rinse canned beans before adding them to a recipe to remove any excess sodium. You can replace the extra-firm tofu with tempeh; this will add more texture and a nutty, mushroomy flavor.
As its name implies, this incredibly filling soup makes great use of a variety of colourful vegetables.
Make plenty of this hunger-stopper ahead of time so you have it on hand during Power Burn Days. It’s so satisfying that you’ll have a hard time believing it contains only 80 calories per serving.
This fresh, crispy salad will work well with any seasonal vegetables. If you don’t like your vegetables too crisp, you can blanch them all for a couple of minutes before adding the vinaigrette and then refrigerate them.
A coarsely ground wheat grain, bulgur is quick to prepare and makes an ideal pantry standby to use in hot and cold dishes. This nutty-textured, colorful salad is lovely to look at and full of flavorful goodness.
Here is a veggie-filled pie enriched with bits of cheddar cheese and topped with a flaky crust. And it’s pretty enough for a fancy brunch or dinner with friends.