Dave Aspin

Ingredients – 500 g kale, chopped – 2 tablespoons olive oil – 1 large onion, chopped – 3 cloves garlic, minced – 1 teaspoon dried thyme – 1 litre vegetable broth – 2 medium potatoes, diced – 1 can (400 g) diced tomatoes – Salt, to taste – Pepper, to taste Method 1. Heat olive

Ingredients – 4 cups mixed salad greens – 1 cup cherry tomatoes, halved – 1 cucumber, chopped – 1 bell pepper, diced – 1/2 cup shredded carrots – 1/4 cup red onion, thinly sliced – 1/2 cup olives, pitted and sliced – 1/4 cup feta cheese, crumbled – 1/4 cup olive oil – 2 tablespoons

Ingredients – 2 medium sweet potatoes, peeled and diced – 2 tablespoons olive oil – 1 teaspoon salt – 1 teaspoon pepper – 1 red onion, diced – 1/3 cup dried cranberries – 1/3 cup chopped walnuts – 1/4 cup fresh parsley, chopped – 2 tablespoons apple cider vinegar – 1 tablespoon maple syrup Method

Ingredients – 3 medium zucchinis, chopped – 1 large onion, chopped – 2 cloves garlic, minced – 1 tablespoon olive oil – 1 teaspoon salt – 4 cups vegetable broth – 1 cup fresh basil leaves – 2 tablespoons lemon juice – Black pepper, to taste Method 1. Heat olive oil in a large pot

Balsamic Chicken Salad Recipe Ingredients – 4 chicken breasts – 1 cup balsamic vinegar – 2 tablespoons olive oil – 1 teaspoon garlic powder – 1 teaspoon salt – 1 teaspoon black pepper – 6 cups mixed salad greens – 1 cup cherry tomatoes, halved – 1 avocado, diced – 1/2 cup feta cheese crumbles

Ingredients – 1 cup of cooked lentils – 1 cup of shelled edamame – 1 cup of cherry tomatoes, halved – 1 cucumber, diced – 1/4 cup of red onion, finely chopped – 1/4 cup of fresh parsley, chopped – 60 ml of olive oil – 30 ml of lemon juice – Salt and pepper,

Ingredients – 1 cup firm tofu – 1/2 cup flour – 1/2 cup plant-based milk – 1 tablespoon nutritional yeast – 1 teaspoon baking powder – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 2 tablespoons chopped herbs (like chives or parsley) – 2 tablespoons oil for frying – Optional toppings like avocado or

Ingredients – 250 g snake gourd, chopped – 1/2 cup toor dal (pigeon peas) – 1/2 teaspoon turmeric powder – 1 teaspoon salt – 1 teaspoon mustard seeds – 1 teaspoon urad dal (black gram) – 2 green chilies, slit – 1 tablespoon oil – 1/2 teaspoon asafoetida (hing) – Water as needed Method 1.

Ingredients – 2 cups frozen peas – 1 tablespoon olive oil – 1 onion, chopped – 2 cloves garlic, minced – 4 cups vegetable broth – 1 cup fresh mint leaves – 1 tablespoon lemon juice – Salt, to taste – Pepper, to taste – Optional: sour cream for serving Method 1. Heat olive oil

Ingredients – 1 medium cauliflower, cut into florets – 1 cup walnuts, chopped – 2 tablespoons olive oil – 2 teaspoons smoked paprika – 1 teaspoon ground cumin – 1 teaspoon salt – 1/2 teaspoon black pepper – 2 cups vegetable broth – 1/4 cup fresh parsley, chopped – 2 tablespoons lemon juice Method 1.

Ingredients – 1 tablespoon coconut oil – 1 onion, chopped – 2 garlic cloves, minced – 1 tablespoon ginger, grated – 2 tablespoons curry powder – 400 ml coconut milk – 1 cup vegetable broth – 2 cups mixed vegetables (like bell peppers and carrots) – 1 tablespoon soy sauce – 1 tablespoon lime juice