These are similar to falafels but are not deep-fried. You can refrigerate them for up to 8 hours before cooking.
Lovers of hummus will really appreciate this mildly spiced sesame-flavoured soup.
You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.
This flavourful snack has the benefits of being low in saturated fat and a source of iron and folate. Pack in plastic bags or airtight containers for on-the-road snacks or school lunches.
Grilled pitas add a bit of crunch to this end-of-summer salad. Divide it into two or three large portions for a refreshing vegetarian main meal.
Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.
This easy, vegan dish is packed with protein and can be made in under 30 minutes.
