Butternut squash is more versatile than you think! Beside a quick sauté adding swiss chard and pomegranate to the butternut squash, I’ve rounded up several other vegan and vegetarian recipes to inspire you (plus some storage tips). Today’s Dash of Science: What are carbohydrates and starches?
Juicy melon and tangy tomatoes mixed with basil and walnuts for a light side salad. This heirloom tomato and cantaloupe melon salad with a homemade balsamic reduction is great for appreciating the last few days of summer.
This sweet corn tomato gazpacho is a quick, no cook, gluten free, and vegan soup appetizer or light meal. So easy to make ahead and store in the fridge for later.
This summer farro salad has sweet, blistered corn, cherry tomatoes, crunchy green beans, and an intense but balanced homemade sage pesto with walnuts and parsley.
A tangy homemade blackberry tomato ketchup with just enough sweetness and a hint of heat made with fresh tomatoes and summer blackberries. Especially amazing with sweet potato fries, but also so many other things.
A blend of flavourful summer tomatoes and cucumbers lighten this wild rice salad with roasted garlic dressing.
A summery salad with flavourful vegetables, crispy chickpeas, and a thick avocado dressing.
Asparagus and favas in a warm farro salad base, tossed with some mint and lemon for a light meal highlighting the best in early spring vegetables.
An earthy, wintery vegan soup with cauliflower and parsnip that is rich and creamy (without any cream), highlighting the subtle sweetness of parsnip as an under-appreciated vegetable.
Baby lettuces with colourful watermelon radishes and pomelo are dressed with a sweet maple balsamic vinaigrette and almonds for a light salad that works beautifully in winter to counter all those rich dishes that cold weather invites.