1. Vegan Asian Rice Salad

Ingredients

• 1/4 cup peanut oil (you can substitute a neutral-flavoured oil such as safflower oil or canola oil)
• 1 tsp. kosher salt (or sea salt)
• 1/2 tsp. freshly ground black pepper
• 1 tsp. sugar
• 1 tsp. sesame oil
• 4 cups cooked brown rice (chilled)
• 1 carrot (diced)
• 1/2 cup snow peas (chopped)
• 1/4 cup rice vinegar
• 1 stalk celery (diced)
• 1/2 red or yellow bell pepper (diced)
• 3 green onions (chopped)
• Optional: 1/2 cup corn kernels
• Garnish: 2 tbsp. chopped fresh parsley or cilantro

1. Gather all ingredients.
2. In a small mixing bowl, combine the peanut oil, salt, black pepper, sugar, and sesame oil. Whisk until the sugar dissolves.
3. Pour the mixture over the chilled brown rice in a large mixing bowl. Toss gently to coat the rice, then set the bowl aside.
4. Steam the diced carrots, snow peas, and corn if desired, for 1 to 2 minutes, until they just start to turn tender. Plunge them into an ice bath to flash chill them and halt the cooking process, drain them, then stir the vegetables into the rice.
5. Add the remaining ingredients, from the rice vinegar through the chopped green onions, and toss to distribute the vegetables throughout the rice.
6. Serve the salad chilled and garnished with chopped fresh parsley or cilantro, if desired.

2. The Ultimate Avocado Toast

Ingredients

• 2 slices of toast (thickly sliced, multigrain)
• 1 avocado
• 1 teaspoon lemon juice(freshly squeezed)
• 1 teaspoon olive oil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon sea salt (flaky, if possible)

Steps to Make It

1. Gather the ingredients.
2. Toast the bread slices to your desired level of crunchiness.
3. Prepare the avocados right before you are ready to eat. Cut, pit, and remove the avocado from its peel. Mash them with a fork until you have your desired level of texture. Mix in the lemon juice as you mash. A fork works best but you can also use a mortar and pestle if you wish.
4. Divide the avocado mixture between the two slices of toast. Drizzle olive oil over the top of each slice. Add a sprinkle of the red pepper flakes and salt to each piece and serve immediately.

3.Vegetarian Whole Wheat Pasta Salad

Ingredients

• 1 pound cherry or grape tomatoes (3 to 3 1/2 cups)
• 6 to 8 scallions
• 20 fresh basil leaves
• 1/3 cup extra-virgin olive oil
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 8 ounces organic whole-wheat fusilli, penne, rotini, or spaghetti
• 2 ripe avocados

Steps to Make It

1. Wash the cherry tomatoes and remove and discard any stems. Cut the tomatoes into quarters, put into a large bowl, and set aside.
2. Wash the scallions. Remove the root ends and any dark or discoloured leaves. Cut both the white part and 3 to 4 inches of the green tops into small pieces and add to the tomatoes. Toss to combine.
3. Wash the basil, shake off any excess water, and wrap in a paper towel to dry. Tear the basil leaves into small pieces and add to scallions and tomatoes.
4. Add the olive oil, salt, and pepper to the bowl and toss well.
5. Using the back of a metal spoon, lightly press the tomatoes to break them down and extract some of the juice. Toss again. Cover the bowl with a sheet of wax paper or plastic wrap and let it stand at room temperature.
6. Cook the pasta until al dente according to package directions. Drain the pasta in a colander. Add to the tomato mixture. Toss to combine.
7. Lay an avocado on the cutting board. With the tip of a sharp knife, start at the stem end and cut lengthwise down the avocado and up the other side. Remember that there is a large pit inside, so don’t try to cut through the flesh. Pick the avocado up and, holding it in both hands, twist it in opposite directions to separate the halves. Scoop out the pit with a tablespoon and discard. Scrape out the avocado pulp and cut into small chunks. Add it to the bowl with the tomato mixture. Repeat with the remaining avocado.
8. Gently toss the salad until all the ingredients are combined. Arrange the salad on a serving platter. Serve warm or at room temperature.