All posts by Tamara Green and Sarah Grossman

Sarah Grossman and Tamara Green are holistic nutritionists and the co-founders of The Living Kitchen in Toronto. They combine their nutrition knowledge and love of cooking to develop healthy recipes. Their cookbook The Living Kitchen (Appetite by Random House) is now available.
vegan scalloped potatoes in a glass casserole dish

The Creamiest Vegan Scalloped Potatoes with Thyme Almond Crumble

These creamy, hearty potatoes topped with crispy thyme and almond crumble are sure to be the star side dish of your next holiday meal. In the past, vegans were often forgotten or completely neglected when it came to holiday dinners, but not anymore. This dairy-free take on classic scalloped potatoes leaves out the heavy cream and butter but not the classic flavour, so you can guarantee that everyone at the table will be satisfied.

vegan scalloped potatoes in a glass casserole dish

Vegan Scalloped Potatoes with Thyme Almond Crumble

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 20 minutes

Ingredients:
For the Scalloped Potatoes
1 cup full-fat canned coconut milk
½ cup vegetable broth
2 ½ tsp arrowroot starch or powder
Sea salt and pepper, to taste
2 pounds Yukon or russet potatoes
2 Tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp onion powder
2 sprigs fresh thyme, leaves removed

For the Almond Crumble
½ cup raw almonds
1 Tbsp nutritional yeast
¼ tsp sea salt
2 sprigs fresh thyme, leaves removed

For Garnish
Fresh thyme sprigs

ingredients for vegan scalloped potatoes on a white countertop

Directions:
1. Preheat the oven to 375°F and line a 11 x 7-inch baking dish with parchment paper.

2. Place a small pot over medium heat, pour in the coconut milk, broth and arrowroot starch. Whisk to combine.

3. Simmer for 4-5 minutes, whisking often, until the sauce thickens. Add a pinch of sea salt and pepper.

4. Thinly slice the potatoes into discs and toss with extra virgin olive oil, garlic powder, onion powder, and thyme.

a pot of creamy "cheese" alongside thinly sliced potatoes for vegan scalloped potatoes

5. Spread half of the potato discs in an even layer on the bottom of the pan. Pour half of the sauce on top.

6. Layer the rest of the potato discs on top, and pour over the remaining sauce.

Related: This Vegan Pumpkin Soup Has a Super-Secret Immune-Boosting Ingredient

thinly sliced potatoes in a casserole dish for vegan scalloped potatoes

7. Cover the baking dish tightly with foil and bake for 40 minutes.

8. As the potatoes bake, make the almond crumble. Pulse all crumble ingredients in a food processor until the almonds are small and crumbly. You can roughly chop by hand if you don’t have a food processor.

almond crumble in a food processor for vegan scalloped potatoes

9. After 40 minutes, take the dish out of the oven, uncover it and evenly sprinkle the almond crumble on top. Bake for an additional 20 minutes until golden brown and bubbly. Serve immediately.

Related: Vegan Grain-Free Sweet Potato Gnocchi with High-Protein Pesto

a closeup of vegan scalloped potatoes with almond crumble

Love Tamara and Sarah’s vegan scalloped potatoes? Try their vegan cornbread next!

vegan cornbread with rosemary and maple

Rosemary Maple Vegan Cornbread is the Perfect Sweet and Savoury Combination

Fall weather and cornbread go hand-in-hand, and this vegan recipe is sure to become your new go-to. All you need is one bowl, (yay for fewer dishes!) and ingredients you most likely already have in your pantry and fridge. With a perfect moist center and the crispiest edges, it’s the perfect vessel to lather vegan butter onto. Combining maple syrup with fragrant rosemary lends this classic recipe a punchy twist that complements its sweet and earthy flavours.

vegan cornbread with rosemary and maple

Rosemary Maple Vegan Cornbread

Prep Time: 10 minutes
Cooking Time: 30-35 minutes
Total Time: 40-45 minutes
Servings: 6-8

Ingredients:
1½ cups spelt, whole wheat or all-purpose flour
1½ cups cornmeal
½ tsp sea salt
2 Tbsp baking powder
2 cups unsweetened almond milk or non-dairy milk of choice
⅓ cup extra virgin olive oil
½  cup maple syrup
1 heaping Tbsp fresh rosemary or 1 tsp dried rosemary, plus 1 sprig fresh rosemary for topping (optional)
Vegan butter, to serve (optional)

ingredients for vegan cornbread with rosemary and maple

Directions:
1. Preheat the oven to 350°F.

2. In a large bowl, combine the flour, cornmeal, sea salt and baking powder and mix thoroughly.

Related: 5 Genius Ways to Use Cornbread Mix (Hint: Buttermilk Pancakes)

dry ingredients for vegan cornbread with rosemary and maple in a bowl

3. Make a little well in the center, then pour in the almond milk, olive oil and maple syrup.

4. Whisk the dry and wet ingredients together until a batter forms, then fold in the rosemary.

Related: Vegan Shepherd’s Pie with Crispy Cauliflower Crust

batter for vegan cornbread with rosemary and maple in a bowl

5. Oil a 9-inch cast iron skillet thoroughly. You can also use a brownie tin or a pie plate. Pour the batter in and top with a sprig of fresh rosemary (optional).

6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Related: Savoury Pumpkin, Feta & Sage Muffins

batter for vegan cornbread with rosemary and maple in a cast iron skillet

7. Enjoy on its own or with vegan butter.

8. Store on the counter for 1-2 days and toast before eating. You can also store it in the fridge for up to a week and in the freezer for 2-3 months.

Love Tamara and Sarah’s vegan cornbread? Try their herby green soup next!

herby green spinach soup in a beige bowl

Herby Green Goddess Soup with Avocados and Feta

We all know we need to eat more greens, and oftentimes that means eating lots and lots of salads. But as the weather cools down, a raw salad just doesn’t cut it anymore. It’s time to blend up those greens into a refreshing and creamy soup, and we have just the recipe. The fresh herbs add a wonderful aromatic scent and flavour, while the avocado lends the soup a gorgeously creamy texture. Don’t forget to top with feta for the perfect salty finish!

herby green spinach soup in a beige bowl

Herby Green Soup

Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 2-4

Ingredients:
1 Tbsp extra virgin olive oil
1 onion, diced
5 oz or 1 small box of baby spinach
1½ cups fresh parsley, leaves and stems
1 cup fresh mint, leaves
½ cup fresh basil, leaves and stems
Sea salt and pepper to taste
2 cups vegetable stock
2 avocados, 1 reserved for garnish
½ lime, juiced
¼ -⅓ cup crumbled feta

ingredients for herby green soup on a white countertop

Directions:
1. Heat a soup pot over medium heat, pour in the olive oil and swirl around the pot.

2. Add in the onions and cook until translucent.

3. Next, add in the spinach, parsley, mint and basil. Mix around until slightly wilted. Season with a pinch of sea salt and pepper.

Related: This Yummy Vegan Spinach and Artichoke Dip is the Perfect Appetizer

ingredients for herby green soup in a stock pot

4. Pour in the vegetable stock, bring to a boil and simmer for 15 minutes.

5. Carefully blend the soup with 1 whole avocado, squeeze in the juice from half a lime, re-season with sea salt and pepper to taste.

Related: This Creamy Green Hummus is Made for Avocado Lovers

6. If it’s too thick, add more broth to get your desired consistency.

7. To serve, pour into individual bowls and garnish with crumbled feta, diced avocado and cracked pepper.

herby green soup topped with feta and avocado in a bowl

Love Tamara and Sarah’s herby green soup? Try their sourdough toasties next!

3 colourful sourdough toasties on a white countertop

Sourdough Toasties Are So Quick and Easy, Here Are 3 Ways to Enjoy Them!

Smearing a whole bunch of interesting ingredients on a toasted piece of sourdough bread is our kind of meal. Here, we make three different sourdough toasties that mix and match ingredients to bring out sweet, fresh, herby, earthy and zesty flavours. You can get as playful as you want with these, or keep them as simple as possible. The best part? They require minimal-to-no cooking and take literal minutes to put together.

It’s a real “you can’t get it wrong” recipe no matter how you make it. You can enjoy these toasties as a quick and easy meal or snack for yourself, or impress guests with them (seriously, they are so beautiful to look at!). While we like to devour them as an open-faced sandwich, you can always close them up for a heartier toastie.

Related: Bread Baking for Beginners: How to Make the Perfect Sourdough Loaf

3 colourful sourdough toasties on a white countertop

Roasted Grape, Ricotta & Lemon Zest Sourdough Toastie

Prep Time: 3 minutes
Cook Time: 7-9 minutes
Total Time: 10-12 minutes
Servings: 2-4

Ingredients:
1 cup loose red grapes
½ tsp extra virgin olive oil
Pinch of sea salt, plus more for finishing
2-4 slices sourdough bread
1 tsp butter (optional)
2-4 Tbsp ricotta cheese
2 tsp chopped and toasted almonds or pecans
1 tsp lemon zest
2 sprigs fresh thyme
Pepper, to finish

ingredients for sourdough toasties, 3 ways

Directions:
1. Preheat the toaster oven or oven to 400°F.

2. Place the grapes on a baking sheet lined with parchment. Drizzle olive oil and sea salt on top. Toss to coat and roast for 7-9 minutes until bursting open. Allow to cool slightly.

3. Meanwhile, toast the sourdough bread in a toaster. If preferred, brush the sourdough bread with butter and toast in a pan over medium heat until crisp.

4. Once toasted, spread ricotta over top. Be generous!

5. Load the roasted grapes over the ricotta and sprinkle with chopped nuts, lemon zest and thyme leaves. Finish it with a pinch of sea salt and pepper.

Related: These Easy Sourdough Discard Crackers Come Together With Just 5 Ingredients

3 sourdough toasties being prepared on a white plate

Pesto, Feta, Beet and Honey Sourdough Toastie

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2-4

Ingredients:
2-4 slices sourdough bread
2-4 Tbsp pesto
1 large or 2 small beets, roasted and sliced into thin wedges
2 Tbsp crumbled feta cheese
1 tsp honey
A small handful of fresh microgreens
Sea salt and pepper, to finish

Directions:
1. Toast the sourdough bread.

2. Smear a hearty amount of pesto onto the toasted sourdough and top with sliced beets.

3. Crumble feta over top of the sliced beets and drizzle with honey.

4. Top with microgreens and finish with sea salt and pepper.

Related: Conquer Brunch With This Make-Ahead Veggie Strata and Sourdough Bread

3 sourdough toasties in progress on a white plate

Hummus, Cheddar and Tomato Sourdough Toastie

Prep Time: 3 minutes
Cook Time: 2-5 minutes
Total Time: 5-8 minutes
Servings: 2-4

Ingredients:
2-4 slices sourdough bread
2-4 Tbsp hummus
2-6 slices cheddar cheese
2 tomatoes, sliced
1 small cucumber, ribboned
Pinch of sea salt and pepper

Directions:
1. Toast the sourdough bread.

2. Spread a generous amount of hummus onto the toasted bread and top with sliced cheddar cheese. Place in the oven to broil for 2-5 minutes or until the cheese starts bubbling.

3. Carefully remove the toast from the oven and top with tomato slices. Place the cucumber ribbons over the tomatoes.

4. Finish with sea salt and pepper.

Related: This Vegan Nashville Hot Chicken Sandwich Tastes Just Like the Real Thing!

Sourdough toasties 3 ways on a white plate

Love Tamara and Sarah’s toasties? Try their rainbow veggie halloumi burgers next!

The Best Non-Dairy Milks to Meet All Your Needs (From Baking to Latte Frothing)

The list of non-dairy alternatives is extensive, and no longer are the days when soy milk was your only dairy-free option. Non-dairy milk can be made from almonds, cashews, oats, hemp, rice, chickpeas and even peas! Dairy is delicious, but it can also be incredibly challenging to digest, and consuming it may conflict with your moral and environmental principles. Luckily, there are so many non-dairy alternatives out there that you won’t miss dairy at all, whether you’re vegan or intolerant to it.

three dairy free milks on a white countertop

Best Non-Dairy Milk for Calcium: Pea Milk

Pea milk is pretty new on the non-dairy alternatives scene. Soy milk used to be the dairy-free milk of choice for this category, but pea is now winning by a landslide. One cup of pea milk makes up 45% of your daily value of calcium. It actually has 50% more calcium than 2% dairy milk. It also contains 8 grams of protein per cup, which is quite hefty for a non-dairy milk.

Best Non-Dairy Milk for Baking: Almond Milk

Almond milk may be the most popular of the non-dairy alternatives, and can be found pretty much everywhere. We love it the most for baking because it cooperates nicely as a one-to-one milk substitute and is naturally sweet, so it’s fabulous for making desserts. It doesn’t have a strong flavour, so it won’t overpower any other flavours of the baked goods you’re making. You can also easily turn it into a “buttermilk” by adding a tablespoon of lemon juice to one cup of almond milk.

vegan carrot cake on a white plate
Get the recipe for The Ultimate Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Best Non-Dairy Milk for Coffee or Tea: Oat Milk

Oat milk is hands down our favourite non-dairy alternative to pour into coffee or tea. It doesn’t curdle, like most non-dairy milks, and has a really smooth taste and consistency. Other milks are too thin so they immediately separate upon entering your hot beverage, making it a beige coloured piece-y mess. Oat milk has about 16-25 grams of carbohydrates per cup, depending on the brand, and because of this, it’s stable in your coffee and functions similarly to cow’s milk. The higher carb count also makes it naturally sweet and a really pleasant addition to coffee and tea.

Related: How to Make Oat Milk 5 Ways (And Why It’s the Best Non-Dairy Option)

Best Non-Dairy Milk for a Latte/Frothing: Coconut or Oat Milk

This one is a tie between a carton (not can) of coconut milk and oat milk. Both of these are also available in “barista blend” making them even better for frothing and foaming. Oat milk has a neutral and sweet taste, and contains a fibre called beta-glucan, which allows it to foam really nicely. Coconut milk, also naturally sweet, has a higher fat content that lends itself to a nice froth. Coconut also has a distinct taste that you either love or hate, so if you’re not a fan of coconut, choose oat milk instead.

Best Non-Dairy Milk for Cereal: Cashew Milk

Cashew milk is one of those versatile non-dairy alternatives that lends itself well to a variety of dishes, from smoothies to savoury cream sauces. Our favourite way to use it is to pour it over cereal, because it’s naturally creamy, subtly sweet and has a slightly thicker consistency than other nut milks, resembling cow’s milk. Nutritionally speaking, it’s almost identical to almond milk with only one gram of protein, one gram of carbs and two  grams of fat per cup.

oats, coconuts and cashews on a white countertop

Best Non-Dairy Milk for Oatmeal: Rice Milk

Rice milk is our top pick for making oatmeal into a delicious, creamy porridge. It’s thinner than many of the other non-dairy alternatives, but because it’s higher in carbohydrates, it has a really nice natural sweetness that adds wonderful flavour to the oats. Most people start cooking their oatmeal with water and then add milk for flavour and extra creaminess; since rice milk is thin and milky at the same time, it plays double duty in oatmeal.

Best Non-Dairy Milk for Pancakes: Hemp Milk

Hemp milk is the winner when it comes to making pancake batter, especially since most pancakes call for buttermilk. Hemp milk has a higher protein content than many other non-dairy alternatives, so when it’s combined with an acid, like lemon or vinegar, it helps with leavening. The higher protein content will also add moisture and tenderness while giving the batter structure. You can easily make your own hemp milk at home by blitzing up hemp seeds and water.

Best Non-Dairy Milk for Smoothies: Pea or Almond Milk

This is a toss up between pea milk and almond milk. Pea milk boasts a fair amount of protein and calcium, and since most people make smoothies to drink their nutrients, pea milk is a great addition. We also love almond milk for making smoothies. It’s a classic non-dairy alternative and it has a really neutral taste so it won’t imbue any unwanted flavours.

Related: 7 Ways to Make Your Soups Creamy Without Dairy

Best Non-Dairy Milk for Soups: Coconut Milk

Cream-based soups have a thicker and richer consistency compared to brothy ones. We’ve found the best substitute to be full-fat canned coconut milk, and have swapped it in as a dairy substitute for many of the classics, like cream of broccoli, creamy tomato and cream of mushroom. Coconut milk is higher in fat, similar to cream, so it gives the right viscous texture. It does impart a coconut flavour, which we’ve found to be a delicious addition to many of these soups.

Vegan Thai Curry Pumpkin Soup with Coconut Milk
Get the recipe for Vegan Thai Curry Pumpkin Soup with Coconut Milk

Best Tasting Non-Dairy Milk (to drink on its own): Soy Milk

Soy milk is the grandparent of non-dairy milks. About a decade ago if you didn’t drink milk, your only option was soy. Although there are many alternatives now, we find that soy is still the best to gulp down on its own. This is because it has a well-rounded flavour that isn’t too strong. It holds up well when chilled or even when heated, so whether you’re drinking it as a refreshing cold drink or as a warming hot beverage, it will perform.

Want more? See here for 12 Surprising Foods You Won’t Believe Are Dairy-Free.

halloumi burgers with a side of rainbow coleslaw

Eat the Rainbow with These Halloumi Burgers and Colourful Veggie Slaw

If you’re looking for the perfect vegetarian burger, this is it. Halloumi cheese has won the hearts of many because of its salty nature and high melting point, making it the perfect choice for grilling and frying. Pairing it with a fresh, colourful slaw that’s loaded with vibrant herbs brings out a symphony of complex flavours and textures. While you can certainly season the halloumi burgers any way you like, we chose to add a Middle Eastern spin with the sumac sauce and quick drizzle of pomegranate molasses at the end. If that’s not your thing, try replacing the sumac with oregano and the pomegranate molasses with a squeeze of lemon. Although there are a few moving parts to this recipe, it comes together very quickly, making it an ideal weeknight meal.

halloumi burgers with a side of rainbow coleslaw

Rainbow Veggie Halloumi Burgers

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2-4

Ingredients:
Rainbow Veggie Slaw:
½ cup shredded purple cabbage
½ cup shredded green cabbage
1 carrot, ribboned
⅓ cup cilantro and mint leaves, roughly ripped a part
2 tablespoons extra virgin olive oil
½ lemon, squeezed
1 tsp sumac (optional)
Pinch of salt and pepper

Sumac Sauce:
⅓ cup Greek yogurt or labneh
½ tsp sumac
½ clove garlic, minced

Halloumi Burgers:
1 brick halloumi cheese, sliced into 4 equal pieces
2-4 burger buns

Garnish:
Drizzle of pomegranate molasses
A few sprigs mint and cilantro leaves

Ingredients for halloumi burgers with rainbow veggie slaw

Directions:
1. For the rainbow veggie slaw, toss cabbage and carrot together with the cilantro, mint, oil, lemon, sumac, salt and pepper. Set aside.

Related: This Grilled Halloumi Salad Will Be Your Go-To Summer BBQ Side

rainbow veggie slaw in a large bowl

2. For the sumac sauce, whisk the Greek yogurt or labneh together with the sumac and garlic. Set aside.

Related: This Grilled Halloumi Salad Will Be Your Go-To Summer BBQ Side

Creamy sumac sauce in a large white bowl

 

3. For the halloumi, heat an oiled grill on medium-high.

4. Slice the halloumi in half down the center, and then halve it again to create 4 pieces.

5. Place it on the hot grill for 2-3 minutes per side, until crisp grill marks form.

6. Place the buns on the grill for a few minutes to lightly toast.

Related: Grilled Za’atar Carrots with Halloumi & Mint

Rainbow veggie halloumi burgers being prepared on a white plate

7. To assemble, spread the sumac sauce on the bottom of the buns, top with a small handful of the rainbow cabbage slaw, place 1-2 pieces of grilled halloumi on top, drizzle a small amount of pomegranate molasses, and finish with a few sprigs of fresh mint and cilantro.

8. Serve immediately with remaining slaw on the side of the halloumi burger.

For more vegetarian dinner ideas from Tamara and Sarah, try their vegan antipasto skewers or spicy sautéed cauliflower and chickpeas.

peanut butter pie with a slice about to be served

This Healthy No-Bake Peanut Butter Cup Pie is The Perfect Combo of Sweet and Salty

If you enjoy peanut butter cups, you’ll absolutely love this decadent and creamy pie. The best part? The recipe is super easy to make and doesn’t require any baking, so it’s perfect for those hot summer days. But instead of a traditional peanut butter pie, we’ve swapped in some healthier ingredients, like maple syrup instead of refined sugar and coconut milk instead of cream cheese, to make a dairy-free and refined sugar-free version. Using walnuts and dates to form the crust creates a subtly sweet and crumbly alternative that’s gluten- and grain-free. You’ll love the tasty indulgent combo of salty peanut butter and rich dark chocolate. Most of all, you can truly enjoy this no-bake pie knowing it’s made from good-for-you ingredients.

Healthy No-Bake Peanut Butter Cup Pie about to be served

Healthy No-Bake Peanut Butter Cup Pie

Prep Time: 3 hours
Servings: 8

Ingredients:

Crust:
1 ½ cups walnuts
¼ cup dates
¼ cup cacao powder or cocoa powder
2 Tbsp coconut oil
⅛ tsp sea salt

Filling:
1 ½ cups peanut butter
1 ½ cups full-fat coconut milk
¼ cup maple syrup
¼ tsp sea salt

Chocolate Topping:
½ of a 70% dark chocolate bar (40 grams)
1 Tbsp coconut oil

Ingredients for Healthy No-Bake Peanut Butter Cup Pie in a food processor

Directions:
1. You’ll make the crust first. If the dates are dried out or a bit tough, it’s best to soak them in a bowl with warm water to soften, around 5 minutes. Drain the dates out of the water. Then combine the walnuts, dates, cacao powder, coconut oil and sea salt in the bowl of a food processor. Pulse for a minute or two until the mixture is crumbly and begins to stick together.
2. Grease a 9-inch pie dish with coconut oil. Then press the crumbled crust mixture flat across the bottom of the pie dish with your fingers so that it’s evenly spread out.

Ground crust ingredients for Healthy No-Bake Peanut Butter Cup Pie in a pie dish

3. After rinsing out the food processor bowl, make the filling. Add the peanut butter, coconut milk, maple syrup and sea salt to the bowl and pulse several times to combine. The mixture will be thick and creamy.
4. Pour the filling over top of the crust and use a spatula to spread out evenly.
5. Place the pie into the refrigerator to chill for at least 2 hours. You can also chill the pie overnight and finish the rest of the steps the next day.

A creamy No-Bake Peanut Butter Cup Pie in a glass serving dish

6. Set up a double boiler to make the chocolate topping: Add around 1 cup of water to a small pot, and place a small stainless steel bowl over top. Place the chocolate bar and coconut oil in the bowl. Heat on the stove top, stirring the mixture as the chocolate melts. Once the chocolate is fully melted and a smooth mixture, remove from the heat.
7. Take the chilled pie out of the fridge and use a spoon to drizzle the chocolate mixture over top.
8. Place the pie back in the fridge so that the chocolate topping solidifies. This will only take about 5 minutes.
9. Slice the pie and serve! It is best served chilled. Make sure to store leftovers in the fridge.

A finished Healthy No-Bake Peanut Butter Cup Pie in a glass serving dish

Love all things peanut butter? Try these Chocolate Peanut Butter Whoopie Pies next.

broccoli stems

Don’t Toss ‘Em! 5 Delicious Ways to Use Broccoli Stems

Food waste is a big issue in Canada, yet there are plenty of easy, commonly overlooked things you can do at home to dramatically reduce your own waste footprint. For instance: finding creative (and tasty!) ways to eat the often discarded parts of fruits and veggies. Most people are quick to toss away leaves, peels, stems and stalks, when really, these are delicacies that can lend flavour, texture and vibrancy to so many dishes.

If you often find yourself wondering what to do with broccoli stems, we’ve got you covered: Once peeled, they’re sweet and crunchy, and when cooked, they’re incredibly tender. Broccoli stems are also quite versatile: you can shred them into rice, spiralize them into noodles, blitz them into hummus or pesto, add them to broths, blend them into soups and even roast them into french fries (yes, really!). Read on to learn how it’s done.

1. Broccoli “Rice”

Did you know broccoli rice can be used as a wonderful substitute for white rice, brown rice or cauliflower rice? Use it to make fried rice, add it to mac and cheese or simply add it to a salad.

finely riced broccoli in a food processor

Ingredients:
4 broccoli stems

Directions:
1. Using a paring knife or peeler, peel the tough skin of the stem.
2. Run the stems along a grater, or if using a food processor, install the grating blade and run the stems through the feeder tube.
3. Squeeze out any excess moisture.

2. Broccoli Slaw

You may have seen broccoli slaw in ready-to-go bags at the grocery store, but it’s so easy and quick to make at home. Broccoli stems hold up in a slaw, they’re hearty and retain dressing really well so they don’t get soggy. Like any slaw, you can add whichever veggies you love and make different style dressings to go along with it.

broccoli slaw with shredded carrots and red cabbage in a glass bowl

Ingredients:

Slaw
2 broccoli stems, julienned
2 carrots, julienned
1 cup sliced purple cabbage
½ cup roughly chopped mixed herbs (basil, mint, cilantro, parsley)

Dressing
¼ cup extra-virgin olive oil
3 Tbsp apple cider vinegar
1 Tbsp honey
1 Tbsp whole-grain mustard
Pinch of sea salt and pepper

Directions:
1. Using a paring knife or peeler, peel the outer tough skin of the broccoli stem and then thinly julienne it. If using a food processor, install the grating blade and run stems through.
2. Julienne the carrots, thinly slice the purple cabbage and roughly chop the herbs. You can also grate the carrots with the grating blade on the food processor.
3. Toss everything together in a bowl.
4. Whisk the dressing in a separate dish, then pour over the slaw. The slaw can be kept in the fridge for up to 4 days.

3. Broccoli Noodles

If you’re looking for low-carb options, broccoli noodles can replace traditional pasta. The best broccoli noodles are made using a spiralizer, but if this isn’t a kitchen gadget you own, opt for a veggie peeler instead!

spiralized broccoli curls on a white plate

Ingredients:
2 broccoli stems

Directions:
1. Using a paring knife or peeler, peel the outer tough skin of the broccoli stem.
2. If using a spiralizer, run it through to create noodles, or use your peeler, and continue to peel until you have flat, long tagliatelle-style noodles.

4. Broccoli Hummus

When broccoli stems are lightly steamed, it takes the bitter edge off. The stems are also milder in flavour than the florets, so the broccoli taste in this hummus recipe isn’t overpowering. Combining with other classic ingredients makes for a unique twist on an already fantastic snack staple. Smear it onto sandwiches, use it to dip fresh veggies and crackers, or have it act as dressing for pasta salad.

broccoli hummus topped with olive oil, paprika and parsley in a pale blue bowl

Ingredients:
3 broccoli stems
¼ cup tahini
½ lemon, juiced
1 garlic clove
¼ cup fresh parsley (optional)
¼ tsp sea salt
Pinch of pepper
2-3 Tbsp extra-virgin olive oil

Directions:
1. Using a paring knife or peeler, peel the outer tough skin of the broccoli stem. Lightly steam until tender.
2. In a food processor, add all ingredients, except olive oil. Begin to blitz, then add 1 Tbsp of oil at a time through the feeder tube until creamy and perfectly blended. If the mixture is too thick, you can add a few spoonfuls of water as needed.

4. Broccoli Fries

This is one of our favourite ways to devour broccoli stems. They have a firm texture, which makes them perfect for roasting into a french fry. When roasted, the stems become slightly sweet, and soften on the outside, while the middle still retains its satisfying crunch. You can eat these as is or dip them into hummus or even ketchup.

crispy broccoli fries on a parchment lined baking sheet

Ingredients:
4 broccoli stems
1 to 2 Tbsp avocado oil
¼ tsp sea salt
Pinch of pepper
¼ tsp granulated garlic

Directions:
1. Preheat oven to 375°F.
2. Using a paring knife or peeler, peel the outer tough skin of the broccoli stem, then slice into french fry shapes.
3. Place the “fries” on a baking sheet, drizzle with oil and season with salt, pepper and garlic. Ensure the pieces are spread out so they have a chance to crisp.
4. Roast for 25-30 minutes until lightly browned.

Broccoli stems aren’t the only overlooked ingredients to incorporate into your cooking routine! Try these 10 tasty uses for leftover food scraps to reduce food waste. Plus, find out 10 of the most wasteful cooking habits to kick.

Mood-enhancing chocolate truffles on countertop

These Chocolate Truffles Will Ease Anxiety and Help Your Mood

Did you know you could make a dessert, using nutrition-packed ingredients that will help ease your anxiety and improve your mood? Well you can and these truffles are it! They are made with superfood ingredients like walnuts, hemp seeds, raw cacao and chia seeds — and each of these are loaded with important nutrients like omega-3 fatty acids, magnesium, B vitamins and amino acids, that all work to support a balanced mood and healthy brain function. Plus, how can you not feel good after eating something so yummy and so healthy?

Mood-enhancing chocolate truffles on countertop

Mood-Balancing Truffles

Prep Time: 10 minutes
Rest Time: 45 minutes
Total Time: 55 minutes
Servings: 15 truffles

Ingredients:

1 cup walnuts
2 Tbsp hemp seeds
1 Tbsp chia seeds
12 Medjool dates, pitted
1 Tbsp almond butter
5 Tbsp raw cacao powder + more for dusting (optional)
¼ tsp sea salt
Toasted, shredded, unsweetened coconut (optional)

Mood-enhancing chocolate truffle ingredients on countertop

Directions:

1. Plug in your food processor and install the “S” blade. Place the walnuts, hemp seeds and chia seeds in and pulse until a crumbly texture forms. Turn the food processor on and begin adding the dates through the feeder hole as it’s running. Once all the dates are in, pulse a few times until they’re well dispersed.

Mood-enhancing chocolate truffle being made on countertop

2. Open up the lid and spoon in the almond butter, raw cacao and sea salt. Blend until everything is fully combined, about 30-60 seconds. When you put the mixture in your hand, it should easily form into a ball. If it’s too dry, add a few spoonfuls of water and blend for a few more seconds.

Related: Best and Worst Foods for Your Mental Health and Wellness

3. Shape into 15 balls, using one heaping Tbsp per ball. Roll half of the balls in the raw cacao powder and the other half in the toasted coconut. You can also skip this part if you prefer them “naked.”

Mood-enhancing chocolate truffles on countertop

4. Place the balls in a flat container or on a tray and freeze for 45 minutes until hard.

Like Tamara and Sarah’s mood-enhancing chocolate truffles? Try their no-bake chocolate oat bars or their PB vegan mug cake.

vegan mug cake with chocolate and blueberries on top

This Peanut Butter Vegan Mug Cake Can Be Made in Just 3 Minutes!

When you feel like something sweet and you don’t want to bake a whole batch of cookies or brownies — just something small that will hit the spot — this Can You Vegan It? recipe is it. It takes 60 seconds to “bake” in your microwave and it’s got all the frills of a molten cake: it’s gooey, chocolatey, swirled with the perfect amount of peanut butter and it’s vegan! The best, easiest and fastest dessert to end a meal.

vegan mug cake with chocolate and blueberries on top

Peanut Butter Vegan Mug Cake

Prep Time: 2 minutes
Bake Time: 1 minute
Total Time: 3 minutes
Servings: 1

Ingredients:

2 tsp coconut oil
4 Tbsp oat flour
2 Tbsp cocoa powder
2 Tbsp peanut butter
2 Tbsp maple syrup
½ tsp baking powder
¼ tsp sea salt
2 Tbsp unsweetened almond milk

Optional Toppings
1-2 Tbsp of blueberries
1 Tbsp of chocolate chips or chopped chocolate bar
1 tsp unsweetened shredded coconut

vegan mug cake ingredients on countertop

Directions:

1. Melt the coconut oil over the stove or in the microwave until it’s liquid.

Related: Easy One-Bowl Baking Recipes That Eliminate All the Fuss

2. Combine all ingredients in a microwave safe mug and mix around.

making vegan mug cake on countertop

3. “Bake” for 60 seconds in the microwave until gooey.

4. Top with your toppings of choice or just leave it as is and dig in!

two vegan mug cakes with chocolate and blueberries on top

Note: If you prefer the oven method, heat your oven to 350°F and bake for 20 minutes.

Like Tamara and Sarah’s vegan mug cake? Try their vegan skewers or their vegan pumpkin soup.

The Breakfast, Lunch and Dinner Menu With 5 Ingredients Per Meal

Have you ever looked at a gorgeous recipe photo and thought: “I’m definitely making that!” only to become way less enthused when the instructions call for 20 ingredients or more? We’ve been there. So, we’re giving you the opposite: a day’s worth of 5-ingredient meals. From breakfast to lunch to easy dinner recipes, they’re all easy to make — and the lunch dish is particularly quick (because We Know You Have 10 Minutes!). One rule: oil, salt and pepper don’t count toward the five ingredients. Okay, that’s it. It’s time to get cooking!

Breakfast: Maple Quinoa Breakfast Bowl

Prep Time: 2 minutes
Cook Time: 12-15 minutes
Total Time: 17 minutes
Servings: 1

Maple quinoa bowl


Ingredients:

¼ cup quinoa
¾ cup non-dairy milk
¼ – ⅓ cup toasted walnuts or almonds, roughly chopped
¼ cup blueberries (or your favourite fruit of choice)
Splash of maple syrup, to taste

Directions:

1. Place the quinoa and non-dairy milk in a saucepan, bring to a boil and simmer for 12-15 minutes until fluffy and all the milk is absorbed.

2. Pour the quinoa into a bowl, top with walnuts or almonds, blueberries and a hearty drizzle of maple syrup. Feel free to add more non-dairy milk.

Note: You can replace the quinoa with brown rice or oats. If you already have these grains pre-cooked, simply toss them in the saucepan with just a bit of non-dairy milk to heat up.

Lunch: Quickie Grains, Greens & Beans Bowl

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1

Ingredients:

½ cup cooked brown rice or cauliflower rice
½ cup chickpeas
1 cup baby kale, mesclun greens or baby spinach
½ green apple or avocado, sliced
2 Tbsp creamy tahini
2 tsp extra-virgin olive oil
Pinch of salt and pepper

Directions:

1. If you’re using brown rice and it’s not cooked yet, do so according to package instructions. For a grain-free option,  use cauliflower rice.

2. Place the rice or cauliflower on the bottom of a wide bowl or reusable to-go container if you’re taking this lunch with you.

Related: Healthy 5-Ingredient Lunch Ideas You Can Make Quickly

3. Pile the chickpeas together in one area of the bowl. Place the greens in another area of the bowl. Then add the apple or avocado on top.

4. Drizzle tahini, olive oil, salt and pepper, then mix. If you’re taking this lunch to-go, you can dress it beforehand or place the dressing components in a container on the side.

Watch the how-to video here:


Dinner: Sheet Pan Miso Salmon

Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 2


Ingredients:

1 bunch broccoli, chopped in florets
2 Tbsp extra-virgin olive oil
Pinch of sea salt and pepper
2 ½ oz pieces of salmon
2 Tbsp white miso
3 tsp maple syrup
1 Tbsp sesame oil

Directions:

1. Preheat the oven to 375°F.

2. Place the broccoli florets on a baking sheet lined with parchment paper. Toss with extra-virgin olive oil, salt and pepper.

3. Push some florets to the side and place the salmon in the middle of the baking sheet, so the flesh is facing up. Season the salmon with salt and pepper. Place in the oven to roast for 15 minutes.

4. While the broccoli and salmon are baking, prepare the miso marinade by whisking miso, maple syrup and sesame oil.

5. Take the salmon out of the oven when it’s done (you know it’s done when a fork gently flakes it apart) and immediately brush or spoon the miso marinade over top.

Like Tamara and Sarah’s 5-ingredient meals? Try their spicy sauteed cauliflower and chickpeas or their blackened trout with green beans.

Published January 8, 2020, Updated March 11, 2021

Blackened trout and green beans on white plate

This Blackened Trout With Green Beans Only Takes 10 Minutes to Make (Yes, Really!)

Whether you seriously have no time to cook or you just have no desire to cook long, lengthy recipes, this is the perfect dinner for you! Blackening fish for this We Know You Have 10 Minutes recipe may seem complicated, but it is far from it. You simply combine a few spices, place them on the flesh of the fish and sear. Voila, that’s it! As the fish is cooking, you add orange juice in the pan to help poach and sweeten it. The fish isn’t actually blackening or burning, rather it is the spices that are and this technique helps enhance their flavours. Pair it with blanched green beans for a speedy side of veggies.

Blackened trout and green beans on white plate

Blackened Trout With Green Beans

Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

1 lb French green beans
1 Tbsp paprika
1 tsp cayenne pepper (optional)
1 tsp Italian seasoning
1 tsp sea salt, divided
4 4-5 oz pieces of trout
1 Tbsp + few tsp extra-virgin olive oil, divided
¾ cup orange juice (3 oranges), divided
½ lemon squeezed
3 tsp orange zest
¼ cup fresh parsley, roughly chopped

Blackened trout and green beans ingredients on kitchen countertop

Directions:

1. Bring a large pot of water to a boil. Salt the water. As you’re waiting for the water to boil, prepare an ice bath in another big bowl.

2. Carefully drop the green beans into the boiling water and let them cook for 2 minutes, then drain and place them in the ice bath.

Related: 10-Minute Vegan Antipasto Skewers Are the Creative Plant-Based Appetizer You Need

3. While the green beans are cooling, mix the paprika, cayenne pepper, Italian seasoning and ½ tsp sea salt together in a wide dish. Place the trout flesh side down in the spices to ensure the flesh is coated.

Blackened trout seasoned on kitchen countertop

4. Place a wide pan on the stove, heat to medium-high, add 1 Tbsp oil and swirl around the pan. Place the trout flesh/spice side down.

5. Once the spices look like they’re browning, after about 2-3 minutes, add in ½ cup orange juice. Once the juice has mostly evaporated and caramelized, flip the fish over and cook for another 3-5 minutes. If your pieces are thick and aren’t cooked on the inside, place them in a 350°F oven for a few minutes.

Related: Healthy 10-Minute Meals When You Just Don’t Feel Like Cooking

6. Drain the beans again and place them in another bowl. Season with few tsp of oil, ½ tsp salt, the rest of the orange juice and lemon juice. Put the green beans on a dish with the trout and top both with orange zest and fresh parsley.

Blackened trout and green beans on plate

Like Tamara and Sarah’s 10-minute blackened trout with green beans? Try their 10-minute sauteed cauliflower and chickpeas.

Get the how-to recipe here:

The Ultimate Vegan Pizza Recipe with Almond Ricotta Cheese and Coconut Bacon

If you can’t eat dairy or just want to try out a healthier alternative to cheese-laden pizza, then you’re going to love this vegan weeknight dinner recipe. Making your own dairy-free ricotta “cheese” is easy when you use almonds, which pairs perfectly with fresh, zippy basil pesto, marinara sauce and slivered kale. You’ll really impress everyone with the simple homemade crust recipe, but you can always use a pre-made one instead if you don’t have time to make it from scratch. Take your vegan pizza toppings up a notch by trying out coconut “bacon.”  Even if you aren’t vegan or want to share this dairy-free dinner recipe with your friends, you’ll find the savoury and slightly sweet bacon alternative adds the perfect crunch and a unique smoky taste that everyone will love.

Vegan Pizza with Almond Ricotta, Coconut Bacon and Pesto

Prep Time: 40 minutes (add 8 hours to soak nuts for “almond ricotta” recipe below)
Cook Time: 30 minutes
Total Time: 70 minutes
Servings: 4

Ingredients:

Almond “Ricotta”:
1 cup slivered blanched almonds
1 Tbsp lemon juice
1/4 tsp sea salt
1/2 cup water
1/2 small clove of fresh garlic, chopped

Coconut “Bacon”:
2 cups coconut flakes, unsweetened
1 Tbsp extra virgin olive oil or avocado oil
1 Tbsp tamari
2 tsp maple syrup
1 tsp smoked paprika

Pesto:
1 cup basil leaves
1/2 cup extra virgin olive oil
2 Tbsp hemp seeds or pine nuts
1 tsp lemon juice
1 small garlic clove, minced
Sea salt and pepper, to taste

Homemade Pizza Crust:
1 packet rapid rise yeast (or 2 tsp of baker’s yeast)
1 cup warm water
1 Tbsp extra virgin olive oil
2 1/2 cups spelt flour or whole wheat flour

Additional Ingredients:
2 cups green kale, chopped finely
2 cups marinara sauce

Directions:

Almond “Ricotta”:
1. Place the almonds in a bowl and cover with water so the nuts are fully submerged.
2. Place on the counter and let sit overnight. Alternatively,  soak the almonds early in the morning and then finish the rest of the steps later in the evening. You’ll want the nuts to soak for 8 hours.
3. After the nuts have soaked, drain them out of the water and rinse off.
4. Place the rinsed off nuts, lemon juice, sea salt, 1/2 cup of water, and garlic in the food processor. Blend for a few minutes until the mixture is smooth and creamy. You can scrape the mixture down the sides of the food processor to make sure it blends evenly.
5. Pour the blended almond mixture into a bowl and store in the fridge until ready to use.

Coconut “Bacon”:
1. Preheat oven to 350ºF.
2. Toss together the ingredients so the coconut is evenly coated in the oil, tamari, maple syrup, and smoked paprika.
3. Spread out onto a baking sheet lined with parchment paper.
4. Bake for 5 minutes, check and stir around. Make sure to keep your eye on the coconut so that it doesn’t burn (it can go from fine to burnt really quickly).
5. Once the coconut is beginning to crisp on the edges, remove from the oven.
6. Let it cool for 5 minutes before removing from the baking sheet.


Pesto:
1. Rinse off the basil well and make sure to dry it with a paper towel or tea towel.
2. Add all of the ingredients to the food processor and blend for 30 seconds to a minute, until everything is finely chopped.
3. Add sea salt and pepper to your taste preference.

Homemade Pizza Crust:
1. In a large bowl, mix the packet of yeast in warm water and stir for 1 minute until dissolved.
2. Add in the olive oil and flour. Using your hands, knead the dough until a smooth ball forms. Add extra flour to the bowl if the dough is too sticky.
3. Cover the bowl with a towel and let sit on the countertop for 15 minutes.
4. Preheat the oven to 375ºF.
5. If you’d like to make 2 pizzas, divide the dough in half to make 2 balls.
6. You’ll need to roll out the ball of dough to make a circular crust. The best way to do this is by placing a large piece of parchment paper on the counter. Sprinkle some flour over top. Then place the dough in the center. Place a second sheet of parchment paper over top. Use a rolling pin to roll the dough out into a circular shape. Then carefully pull off the piece of parchment paper that’s on top.
7. Poke a few holes in the crust with a fork.
8. Slide or lift the piece of parchment paper with the crust on it onto a large baking sheet.
9. Bake for 5 minutes.
10. Remove from the oven and keep on the baking sheet.

Pizza Assembly:
1. Preheat oven to 375ºF.
2. Spread the marinara sauce out evenly over top of the crust.
3. Sprinkle the chopped kale over top of the sauce.
4. Add dollops of the almond ricotta cheese and pesto.
5. Bake for 15 minutes until the kale is cooked.
6. Remove the pizza from the oven. Sprinkle the coconut “bacon” over top.
7. Serve immediately by slicing into pieces.

As showcased above, making your own vegan cheese is easier than it seems. For another crave-worthy option, check out this Herbed Cashew Ricotta Cheese recipe.

Spicy sautéed chickpeas on white plate

You Can Whip up This Spicy Sauteed Cauliflower and Chickpeas Recipe in Just 10 Minutes!

Who says simple meals can’t still be fancy? This quick We Know You Have 10 Minutes recipe is plate-lickingly good. In our opinion, you can never go wrong combining chickpeas and cauliflower, especially when they’re sauteed and caramelized with a splash of balsamic vinegar. A pro-tip: to get the cauliflower to cook quickly, cut into very, very small florets. The lemony yogurt is really the star of the dish. It’s tart and acidic flavours amplify the subtle sweetness and earthiness of the other ingredients and honestly, we could just eat the yogurt alone, it’s so, so good. You can use any plain yogurt, but if you want to really explode the flavour of this dish, choose a thick Greek variety. Then top with mint to add a bit of freshness. It’s shocking a dish that tastes this good only takes 10 minutes to make!

Spicy sautéed chickpeas on white plate

Spicy Sauteed Cauliflower and Chickpeas

Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2 to 4

Ingredients:

Chickpea Cauliflower Saute
2 Tbsp extra virgin olive oil
½ tsp granulated garlic powder
½ to 1 tsp red pepper flakes (depending on spice preference)
1 can chickpeas, drained and rinsed
1 small or ½ large cauliflower (about 4 cups), chopped into very small florets
2 tsp balsamic vinegar
½ tsp sea salt
Pinch of pepper

Lemony Yogurt
½ cup plain, unsweetened yogurt (dairy or non-dairy)
¼ lemon, squeezed
Splash of extra virgin olive oil
¼ tsp sea salt
Pinch of pepper

Toppings
Few mint leaves
Squeeze of lemon

Ingredients for spicy sautéed chickpeas on countertop

Directions:

1. Place a large, wide skillet over medium-high heat. Add in the oil, swirl around the pan to coat the bottom, then toss in the granulated garlic powder and red pepper flakes. Saute for 30 seconds until fragrant.

2. Add in the chickpeas and cauliflower. Shake the pan so they’re coated in the oil. Pour in the balsamic vinegar, sea salt and pepper. If the pan seems too dry, add in another Tbsp of oil. Toss well to coat.

Related: Healthy 10-Minute Meals When You Just Don’t Feel Like Cooking

3. Leave the chickpeas and cauliflower undisturbed and let everything saute for 3-5 minutes. Seriously — no stirring — let them do their thing! After 3-5 minutes, toss and saute for another 3 minutes until the chickpeas and cauliflower are slightly browned.

Spicy sautéed chickpeas in frying pan

4. If the cauliflower still seems too hard and hasn’t quite cooked yet, add about ⅓ to ½ cup water and cover to soften the cauliflower. This will take about 5-ish minutes.

5. While the chickpeas and cauliflower are cooking, combine the yogurt, lemon, oil and salt and pepper, then spread it on the bottom of a platter or plate.

Three white plates next to a pan full of spicy sautéed chickpeas

6. Place the chickpeas and cauliflower on top of the lemony yogurt, squeeze a bit of lemon and add fresh mint leaves over to garnish.

Spicy sautéed chickpeas on three white plates

Like Tamara and Sarah’s spicy sauteed cauliflower and chickpeas recipe? Try their 10-minute vegan antipasto skewers or their 5-ingredient slow cooker beef Bolognese.

Get the how-to recipe here:


 

Vegan Antipasto Skewers Are the Creative Plant-Based Appetizer You Need

Let’s be real: the heart of any celebration is the food. To keep your guests happy, make sure the apps are flowing, which as it turns out, is a bit of an art form: appetizers should look “appetizing,” they should be finger-friendly, mess-free and only take a few bites to consume. That’s why these We Know You Have 10 Minutes vegan appetizers in the form of antipasto skewers make for the best addition to your table. They’re user-friendly, beautiful and a cinch to make! And since dietary restrictions are commonplace these days, it’s important to accommodate with vegan finger foods. These two dairy-free plant-based beauties are the perfect place to start.

Olive, Artichoke, Tomato and Balsamic Skewers

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3-4

Ingredients:

Small wooden skewers (or toothpicks)
Artichokes, from a jar
Kalamata olives, pitted
Cherry tomatoes (extra points for multi-colour!)
Basil leaves
1-2 Tbsp balsamic reduction or syrup

Directions:

1. Remove the artichokes from the jar and cut them slightly so they’ll fit onto the skewers and are manageable to eat.

2. In any order, thread the ingredients above through the wooden skewers. We like to ribbon basil leaves between the ingredients to create more vibrant colour throughout and to get that punchy taste of raw basil with every bite.

3. Once all ingredients are on the skewers, take your balsamic reduction and lightly drizzle it over top. You can pour the balsamic on a spoon, hover about 10 inches above the skewers and drizzle away.


Eggplant, Tofu, Zucchini and Pesto Skewers

Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes (if you roast the eggplant and tofu the night before, then the total time will only take 10 minutes!)
Servings: 3-4

Ingredients:

1 eggplant, chopped into 1 ½ inch cubes
1 brick tofu, patted dry and chopped into 1 ½ inch cubes
2 Tbsp extra-virgin olive oil or avocado oil
¼ tsp sea salt
Pinch of pepper
1 zucchini, peeled into ribbons
8 sun-dried tomatoes, cut into bite sized pieces
Small wooden skewers (or toothpicks)
2-3 Tbsp pesto

Directions:

1. Preheat the oven to 375°F.

2. Chop the eggplant and tofu into cubes, they should be around the same size.

3. Season both with oil, salt and pepper. Place them on separate baking sheets lined with parchment paper.

Related: These Are the 5 Best Meatless BBQ Skewers You’ll Ever Eat

4. Roast the tofu for 15 minutes and the eggplant for 20-25 minutes. Both should be lightly crisp.

5. While the eggplant and tofu are roasting, peel the zucchini into thin ribbons and make your pesto, if you’re not buying it pre-made.

6. Once all veggies are prepped, begin threading them through the skewer in any order you desire.

7. Place them on a tray or plate and lightly dollop a few spoonfuls of pesto over areas of the skewers.

Like Tamara and Sarah’s vegan antipasto skewers? Try their easy lemon spatchcock chicken or sumac-spiced roasted delicata.

Published November 30, 2019, Updated December 23, 2020

Rainbow latkes on serving platter

Celebrate Hanukkah at Home With These Vibrant Rainbow Latkes

Although we might not be surrounded by friends and family as we light the Hanukkah candles this year, that doesn’t mean all traditions have to go out the window. Rather, they can be updated with a new vibrant spin: like making rainbow latkes. Step aside boring russet potatoes — your friends the beet, sweet potato, carrot, zucchini and blue potato are ready to steal the latke show. Rainbow latkes are strikingly gorgeous, taste sweet and crisp and are quite nutritious for you too. If you want to connect with friends and family this holiday season but aren’t quite sure how, consider dropping off a box of beautiful, colourful, homemade latkes to brighten their spirits.

Rainbow latkes on serving platter

Vibrant Rainbow Latkes

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 10 minutes
Servings: 9 latkes

Ingredients:

Beet Apple Latkes
¾ lb beets (about 3 medium beets)
1 gala apple
2 Tbsp yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt

Sweet Potato Carrot Latkes
¾ lb sweet potato (about 2 small sweet potatoes)
2 carrots
3 Tbsp yellow onion
2 whisked eggs
2 Tbsp spelt flour
¼ tsp sea salt

Zucchini Spinach Latkes
2 medium zucchinis
1 cup baby spinach or spinach leaves
¼ cup yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt

Blue/Purple Potato Latkes
1 lb blue potatoes
½ cup yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt
¼ tsp black pepper

Rainbow latkes ingredients on kitchen counter

Directions:

1. Using the shredding attachment on your food processor, shred one veggie or fruit at a time and wipe out the food processor before moving onto the next item. For example, shred the beets, place them in a bowl, lightly wipe out the food processor, then shred the apples. Place all shredded vegetables or fruit in their own separate bowls: beets, apple, sweet potato, carrots, zucchini, potatoes and onion. If you don’t have a food processor, you can use a box grater. For the spinach, chop finely or blitz using “S” blade on your food processor.

Rainbow latkes shredded veggies

2. You will have to wring out the excess water from the zucchini and blue potatoes, otherwise those latkes will be too mushy and won’t stick together. You can do this by placing the zucchini and blue potatoes, separately, in kitchen towels or cheese cloth and squeezing the moisture out. Or you can also push the veggies down in your French press or ricer to remove excess liquid.

3. Now you can begin assembling the latkes. Within each of the veggie bowls add the correct amount of shredded onion, whisked eggs, flour, salt, pepper and any other ingredient it may call for.

Rainbow latkes ingredients in bowl

4. Combine the ingredients with your hands and then begin shaping them into latkes. We used a ¼ measuring cup — we like ours the size of a hockey puck, about 3-4 inches in diameter and 1 inch thick.

Related: Traditional Jewish Comfort Food Recipes to Try This Winter

5. If you’re baking them, preheat your oven to 400°F. Line a baking sheet with parchment and pour some oil on the parchment paper and spread it around. This will make the latkes crispy without actually frying them. At the 7-minute mark, flip the latkes, brush the other side with extra virgin olive oil and bake for another 8 minutes.

6. Alternatively, if you are frying them, place a pan over medium heat and add some oil. If you don’t like the olive oil taste, you can use a more neutral one. Slowly put the latkes onto the pan, but don’t crowd them, work in batches. Hear the sizzle and after about 4-5 minutes, flip and continue to fry on the other side until crisp.

7. Place the latkes on a towel or paper towel to sop up the excess oil.

8. Eat as is or serve with applesauce, labneh, Greek yogurt or sour cream.

Like Tamara and Sarah’s rainbow latkes recipe? Try their easy spatchcock chicken recipe or sumac-spiced roasted delicata.

Lemon spatchcock chicken on roasting pan

You’ll Love This Easy Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

We are big fans of sheet pan-style meals where everything cooks together — especially when they’re a show-stopping dish like this. This is one of our favourite ways to cook a whole chicken, because when you spatchcock it, it cooks more evenly and you’re not left with overcooked breasts and undercooked thighs. Roasting apples, parsnips and leeks together with woodsy herbs like thyme has an incredible warming appeal that offers tart, sweet and earthy flavours.

Spatchcock chicken on sheet pan with roasted veggies

To spatchcock your chicken, flip the chicken so the back is facing up and cut along one side of the backbone from the top to the bottom. Now cut along the other side of the backbone, take it out. Flip the chicken over so it’s laying open in front of you. Using a knife, slice the cartilage that’s found between the breasts and then pull on both sides of the chicken to really open it up. And that’s it! Or if you don’t want to do the heavy lifting here, ask your butcher to do this for you.

Related: How to Grill the Perfect Piri Piri Spatchcock Chicken

Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

Prep Time: 20 to 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Servings: 4-6

Ingredients:

Chicken
1 whole spatchcocked chicken
3 cloves garlic, minced
2 Tbsp parsley, chopped finely
1 tsp fresh thyme leaves
¼ cup extra virgin olive oil
1 tsp lemon zest
1 Tbsp lemon juice
1 tsp sea salt
Pinch black pepper

Apples, Parsnips and Leeks
3 parsnips, chopped into 1-inch cubes
2 large pink lady apples, chopped into 1-inch cubes
2 leeks, washed thoroughly, halved and sliced into 1-inch thick pieces
2 Tbsp extra virgin olive oil
½ teaspoon sea salt
A few cracks of pepper

Garnish
Fresh thyme sprigs
Freshly chopped parsley
Lemon wedges

Spatchcock chicken ingredients on kitchen counter

Directions:

1. Spatchcock your chicken if you did not buy one pre-spatchcocked. Preheat the oven to 425°F.

2. Combine all marinade ingredients in a bowl: garlic, parsley, thyme leaves, olive oil, lemon zest, lemon juice, sea salt and black pepper.

Spatchcock chicken marinade in glass bowl

3. Chop the fruit and veggies and lay them out on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, salt and pepper. Toss around to ensure all pieces are seasoned well.

4. Push the fruit and veggies to the side and create space in the middle for the chicken. Lay the spatchcocked chicken down and then nuzzle it with the fruit and vegetables.

Lemon spatchcock chicken with veggies on roasting pan

5. Spread some of the marinade under the skin of the chicken and then spread the rest mostly on top of the bird. Rub a small amount on the underside. Roast in the oven for 1 hour.

6. When you’re ready to eat, garnish with fresh thyme, fresh parsley and lemon wedges.

Cooked spatchcock chicken and roasted veggies on serving tray

Like Tamara and Sarah’s spatchcock chicken recipe? Try their sumac-spiced roasted delicata and their 5-ingredient beef Bolognese.

Nothing Says Fall More Than This Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

When there’s a dish that incorporates all of our favourite things — squash, tahini and sumac — we know it’s a good one. Delicata squash is a fall delicacy — it’s only available in the autumn months, so take advantage now! You don’t have to peel it (woohoo!), and since it’s on the smaller side, it cooks fairly quickly, unlike other heartier squashes. It’s sweet and earthy and so perfectly takes on the natural lemony flavour of sumac. Once roasted, grab some kale and tahini drizzle — and for pops of juicy, fruity flavour, some craisins or pomegranate seeds. This dish is the epitome of fall flavours we love.

Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

2 delicata squash, halved, de-seeded and sliced into ¼ -inch thick semi circles
1 red onion, sliced into strips
1-2 Tbsp extra virgin olive oil
3 tsp sumac
½ tsp sea salt, divided
Pinch of pepper
¼ cup tahini
¼ cup cold water
2 Tbsp lemon juice
1 small garlic clove, minced
3 cups chopped kale
½ cup toasted walnuts
½ cup craisins or pomegranate seeds
Few Tbsp freshly chopped parsley

Directions:

1. Preheat the oven to 375°F. Prep the squash and onion, place them on a baking sheet lined with parchment paper.

2. Drizzle olive oil on top and season with sumac, ¼ tsp salt and pepper. Toss around. Then roast in the oven for 20 minutes.

3. Meanwhile, prep the tahini sauce in a bowl. Mix together tahini, cold water, lemon juice, garlic and ¼ tsp salt.

4. On a long platter or in a big bowl, place the chopped kale. Add a pinch of salt and a small drizzle of extra virgin olive oil. Begin massaging the kale (basically, just squeezing the kale in your hands) to help make it more digestible and easier to eat.

5. Layer the roasted squash and onion on top. Scatter the toasted walnuts, craisins and parsley on top, then drizzle the tahini sauce.

Like Tamara and Sarah’s sumac-spiced delicata? Try their slow cooker beef Bolognese or their no-bake chocolate oat bars.

5-Ingredient Slow Cooker Dinner Ideas: Slow Cooker Beef Bolognese

Ready to make the most comforting dinner with the least amount of effort? Then you’ll love this beef Bolognese. It only required five ingredients, plus a little salt and pepper! It’s the perfect, warming dish to make as the weather starts turning cooler — and is usually loved by all family members, even picky eaters. After a quick sauté of the onion and beef, simply throw all of the ingredients into the slow cooker and voila, you’re done. We like to choose a jar of our favourite store-bought marinara or tomato sauce, since it infuses so much flavour in one simple ingredient. If you would like to add the extra step of making your own, go for it. For the ultimate comfort dinner, serve the Bolognese over a big pile of your favourite noodles.

5-Ingredient Slow Cooker Beef Bolognese

Prep Time: 10 minutes
Cook Time: 3 to 6 hours
Total Time: 3 to 6 hours
Servings: 4

Ingredients:
1 Tbsp extra virgin olive oil
1 onion, diced
1 lb ground beef
1 x 750 ml jar marinara or tomato sauce
½ cup chicken broth or dry red wine
½ tsp sea salt and pinch of pepper

Directions:

1. Place a wide skillet over medium-high heat and add in the oil. Once heated, put in onion and cook for 3 minutes until translucent.

2. Add in the ground beef, break it up with the back of a spoon and allow to brown.

3. Then place the onion, browned beef, sauce, broth, salt and pepper in the slow cooker.

4. Cover and cook on low for 6 hours or on high for 3 hours.

Like Tamara and Sarah’s slow cooker beef Bolognese? Try their vegan pumpkin soup or their no-bake chocolate layered oat bars.

This Vegan Pumpkin Soup Has a Super-Secret Immune-Boosting Ingredient

Pumpkin soup is the quintessential autumn dish. It’s sweet and creamy with earthy tones and can be pantry-friendly or not, depending if you’re using canned or fresh. This vegan pumpkin soup recipe is a bit different because we’ve snuck in immune-boosting foods inside. Most soups start with a base of onions, garlic and ginger, just like this one — but did you know, these ingredients have antiviral, antibacterial and antioxidant properties? They’re also loaded with nutrients like vitamin C, selenium and zinc. But the super-secret immune-boosting ingredient here is… turmeric. That golden, bright spice has been heavily studied for regulating the immune system. It’s important to add a pinch of black pepper when cooking with turmeric to make it more absorbable in the body. This soup will warm you up in cooler weather and definitely send you back for seconds and thirds.

Vegan Pumpkin Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 bowls of soup

Ingredients:

Soup
1 medium pumpkin (red kuri or kabocha squash also work well) or 3 cups unsweetened pumpkin puree (2 x 398 ml canned pumpkin)
2 tsp coconut oil
1 yellow onion, diced
2 garlic cloves, minced
1 heaping tsp minced ginger
½ tsp ground turmeric
½ tsp ground cinnamon
½ to 1 tsp sea salt, depending on taste
Pinch pepper
2 carrots, sliced
1 cup coconut milk
1 ½ cups veggie broth

Optional Garnish Toppings
2 tsp maple syrup
Drizzle of coconut milk
Squeeze of lime or lemon
Fresh cilantro, mint or parsley
Pinch of unsweetened shredded coconut
Small handful chopped walnuts

Directions:

1. If you’re using fresh pumpkin or squash, peel it, de-seed it and cut it into chunks.

2. Place a large pot over medium-high heat and add the coconut oil.

3. Toss in the onions, once they become golden, add in the garlic, ginger, turmeric, cinnamon, salt and pepper.

Related: 20 Hearty Vegetable Soup Recipes Just in Time for Sweater Weather

4. Mix everything around so it’s coated in the spices. If your pot is becoming too dry, add a bit more coconut oil.

5. Drop in the carrots and if you’re using fresh pumpkin, add in the chunks. Toss to mix.

6. If you’re using canned pumpkin, spoon it in now, then pour in the coconut milk and broth. Stir. Bring to a boil, cover the pot and simmer for 15-20 minutes.

7. After 20 minutes, blitz the soup until it’s creamy. If you’re using a blender, be very careful as the soup will be scorching hot.

8. Once blended, taste and re-season with salt and pepper if needed. For an extra hit of sweetness add a few tsp of maple syrup. Top each bowl with a drizzle of coconut milk, a squeeze of lime or lemon, fresh herbs, shredded coconut and chopped walnuts if you’d like.

If you enjoyed Tamara and Sarah’s vegan pumpkin soup recipe, be sure to check out their simple miso chicken or no-bake chocolate oat bars.