Google / Social Description

The cookies are full of fiber from the flax, oats, and coconut—this means you can avoid the post­cookie crash.

Introduction

We added our fermented friend, miso, to these delicious cookies, which may seem odd given its salty, umami flavor. However, the savory, sweet, salty, and fatty components of these cookies all blend together so wonderfully, even the skeptics will fall in love with them. The cookies are full of fiber from the flax, oats, and coconut—this means you can avoid the post­cookie crash and remain satisfied and energized after eating them.

Google / Social Description

Super-nutritious and kid-friendly, these lettuce wraps are a win-win.

Introduction

My kids eat very well, but Benny, my firstborn, had the benefit of my exclusive attention when it came to his early meals—I made them as nutrient dense and clean as possible. As our family grew (and grew up), I realized my idealized meals weren’t always practical or popular across the household. Even if I had wanted to eat mostly simply prepared vegetables, sometimes my kids didn’t want that. Behold the power of a lettuce wrap! For children, there’s something exciting about being told to eat with your hands; and as a mom, I’m just thrilled that they enjoy lettuce leaves stuffed with shredded carrots and zucchini, lean chicken, and other good-for-them ingredients. Super-nutritious and kid-friendly, these are a win-win.

Google / Social Description

A mixture of coconut aminos, rice vinegar, orange juice, and sesame oil infuses everything with a balanced sweet, savory, toasty flavor.

Introduction

A mixture of coconut aminos, rice vinegar, orange juice, and sesame oil serves as both a marinade for the tempeh and a sauce for the meal, infusing everything with a balanced sweet, savory, toasty flavor. A squeeze of lime, a sprinkle of peanuts, and a drizzle of sriracha finish it off with a burst of acid, crunch, and heat.

Google / Social Description

This spoon salad is a riff on a classic Middle Eastern tomato and cucumber salad, replacing the tomatoes with melon and adding avocado.

Introduction

“Spoon salad” may not be a ubiquitous term, but it does feel like it fits when the best tool for eating a salad is, in fact, a spoon. This spoon salad is a riff on a classic Middle Eastern tomato and cucumber salad, replacing the tomatoes with melon and adding avocado because, well, California. We mix the avo in at the end to keep it from completely breaking down, but a light toss will lend a satisfying, natural creaminess to the dressing.

Google / Social Description

The juice from the roasted tomatoes join forces with the creamy burrata to create the most luxurious sauce.

Introduction

I was never the cook who replaced fettuccine and tagliatelle with zoodles and spaghetti squash—until I discovered this absurdly easy recipe, which I came to think of as a “cold-weather caprese.” The juice from the roasted tomatoes join forces with the creamy burrata to create the most luxurious sauce.

Google / Social Description

The fruit caramelizes on the bottom or top, making for a flavourful, soft, moist cake.

Introduction

Upon graduating high school at 17, I received as a gift a large orange suitcase and left home to find my way in the world. Knowing how much I loved this cake, my mom gave me her recipe for it before I ventured off into the unknown. It was the first cake I made when I was on my own and I continue to make it today. It is like a best friend to me. One of the things I love most about it is that I can make it with berries and then move on to plums and peaches as they come into season. The fruit caramelizes on the bottom or top (depending on which way you want to look at it), making for a flavourful, soft, moist cake. It never fails to be enjoyed at family gatherings—including by Oliver, our grand-dog. This doubles as a coffee cake for breakfast if there’s any left!

Google / Social Description

I love the simplicity of panna cotta. When done right, light and not too sweet, it’s an elegant end to a meal.

Introduction

I love the simplicity of panna cotta. When done right, light and not too sweet, it’s an elegant end to a meal. I’ve toned down the sugar and added some buttermilk, which lends a subtly acidic edge that cuts through the richness. I’ve used elderflower, but chamomile flowers (either wild or from a teabag), lemon verbena and rose all work wonderfully. If you can’t get your hands on any of these, you can’t go wrong with good old vanilla. Usefully, this recipe can be made the day before you want to eat it. Two important points: first, don’t let the cream get too hot; you want it steaming but not bubbling to melt the sugar. Second, if you’re adding any of the soft fresh leaves or flowers mentioned above, add them toward the end with the buttermilk and gelatin so that they can slowly infuse and retain their freshness. Keep smelling and tasting the cream until you get the strength you want, then pass it through a sieve. But if you’re going with vanilla, spices or dried chamomile, I would add them to the cream from the start so that they release a good amount of flavor. 
 

Google / Social Description

This classic Maritime specialty is best served right out of the pan so they're hot and crisp.

Introduction

Fish cakes are another classic Maritime specialty. Because the fish and potatoes are both bland, I like to season my fish cakes generously with savory Worcestershire sauce, Dijon mustard, and plenty of lemon zest. Note that the cakes should be refrigerated for one hour before you plan to cook them, but if it’s more convenient for your schedule, they can be made up to six hours ahead (cover them with plastic wrap). Pan-fry them just before serving so they’re hot and crisp. If you don’t have time to make aioli from scratch, you can dress up store-bought mayonnaise with some finely chopped fresh tarragon, a bit of minced garlic, and a generous squeeze of lemon juice.

Google / Social Description

These veggie burgers are easy to whip up for weeknight dinners.

Introduction

I’ve got all sorts of opinions, particularly when it comes to veggie burgers. If I’m making a burger from scratch, it’s going to be the soft and squishy kind. No dry veggie burgers for this gal! I am also firmly committed to burgers that are weeknight doable. No additional cooking, just blend, pat, and fry. Serve these with Carrot and Parsnip Fries with Tahini Garlic Aioli (page 73) to double down on the plant power.