With fall in the air and fresh pumpkins in the patch, a soup with plant-based protein is definitely on the menu.
Scapes appear in many Chinese dishes, none more delicious than this one to serve over rice or noodles. You can substitute green beans or green onions for the scapes.
Golden pan-fried tofu is right at home alongside fresh, crisp spring produce. Make this dinner a weekly staple by switching up the veggies and using whatever you have in the fridge.
Save some of this dinner for a delicious lunch to pack in a microwaveable container the next day. Then all your child has to do is warm it in the microwave at school. And she can even leave the green onions out!
This travel-friendly meal tastes great cold, but the filling can easily be heated up in the microwave, if you prefer. The acid in the vinaigrette will continue to cook the steak, so don't stir it together until you're ready to eat. To keep the lettuce crisp, wrap it in damp paper towels and refrigerate it in a separate airtight container or plastic bag.
Serve this colourful stir-fry atop a bed of steaming whole grain rice.
This easy, quick meal is somehow light-tasting and satisfying both at once. The trick to getting the soup's signature look is to beat the eggs well and drizzle them into the hot soup very slowly in a thin, steady stream as you stir.
