Recipe VIDEO above. One of Korea's most famous food exports! The key here is the Bibimbap Sauce - feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There's a lot of components here but there's repeat ingredients and it's an easy recipe - and it's MEANT to be served at room temp so don't rush!
Garlic Herb Roasted Potatoes Carrots and Zucchini – These roasted vegetables make a great savory side dish that comes together in no time and pairs well with just about anything! This simple …
This Mujadara is super easy to make with simple ingredients that you might already have on hand. It is full of flavor, packed with the right texture and naturally vegan.
For an easy weeknight dinner, look no further than this garlic sesame tofu! It's so easy to make, requires only 10 minutes of prep time and is completely vegan and gluten free.
An exotic and colourful Moroccan Couscous with chickpeas, roasted red peppers, diced carrots, toasted almonds and plump raisins are tossed in a fragrant dressing of fresh garlic, tangy lemon juice, fruity extra virgin olive oil and an aromatic combination of fragrant seasonings: ground coriander, cumin and cinnamon. Simple and delicious, the dressing really highlights the roasted vegetables, which have already been sweetened and intensified in flavour during cooking. The chickpeas, and excellent source of protein, fibre and vitamins, add their own wonderful flavour and texture to this festive dish. Another feature of Moroccan Couscous is that it can be varied in endless ways: the carrots and red pepper can easily be replaced by sweet potato, pumpkin or eggplant; pistachios, pine nuts or walnuts can be used in lieu of almonds, and chopped dates, apricots or prunes can easily be replaced by the raisins. Light and delicious served either warm or cold, this colourful Moroccan Couscous salad is excellent paired with grilled lamb, chicken or even a traditional Tagine. Moroccan Couscous with roasted vegetables, chickpeas & almonds Serves 4 4 tbsp extra virgin olive oil 2 carrots, cut into quarters lengthways and thinly sliced 2 red peppers, diced 1 zucchini, thinly sliced 1 red onion, cut into wedges and separated 1/2 cup slivered almonds 4 tbsp freshly squeezed lemon juice 2 garlic cloves, minced 1 tsp turmeric 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon 2 tsp salt 2 cups couscous 1/2 cup raisins 2 1/2 cups chicken stock, brought to a boil 2 cup canned chickpeas, rinsed and drained 1/4 cup fresh cilantro, finely chopped plus extra for garnish 2 tbsp fresh mint, finely chopped plus extra for garnish Preheat the oven to 475°F. Toss the carrot, red pepper, zucchini and red onion in a baking dish with 1 tablespoon of the olive oil and bake for 15 minutes. While the vegetables are cooking, lightly toast the almonds in a frying pan until they're golden brown. Remove from the pan and set aside. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon and salt, and mix well. Five minutes before the vegetables have finished roasting, mix the couscous, turmeric and raisins in a large bowl and pour over the boiling stock. Cover with plastic wrap to seal in the steam, and let sit for five minutes. Then fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, red onion, almonds, chickpeas, mint and cilantro. Pour over the dressing and toss together until well combined. Serve on a large platter, either warm or at room temperature with a garnish of cilantro and chopped mint.
An easy, quick-fix recipe for perfectly cooked oven-roasted okra seasoned with salt, pepper, and garlic powder.
Parmigiana di Melanzane is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.
This easy buffalo cauliflower wings recipe is the perfect crowd pleasing appetizer to serve up for game day! These baked cauliflower buffalo wings are made with under 10 ingredients and are a great healthy snack!
A simple combination of veggies, beans, and spices transforms into an easy, flavorful vegetarian chili.
Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. This amazing recipe features roasted eggplant, not fried! Recipe yields 4 entrée servings.
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
Have you ever tried tempeh? This list of vegan tempeh recipes is a great place to start! Learn how to cook tempeh in 21 fun, delicious ways!
This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It's ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.
The very best Garlic-Parmesan Roasted Cauliflower recipe that pairs well with ANY entree or protein. Minimal ingredients yet with big flavor, it will impress even the biggest veggie skeptics.
Creamy roasted cauliflower soup packed with flavor from a whole head of roasted garlic. There's no cream involved in this easy cauliflower soup recipe, just blended cauliflower and savory melted cheddar cheese! Serve with croutons or toasted sourdough for the most comforting meal.
Extra creamy and cheese, this is the French casserole of our dreams.
This luxurious, fan favorite Red Lentil Curry will get you truly excited about lentils! It’s an ultra-creamy and gourmet Indian-inspired meal made in one pot with pantry staples. Whip it up on a weeknight in 45 minutes!
