They can be eaten warm or cold, and a big batch will last in your fridge for a few days—a great option for make&#x2d;ahead meals.

4 Nourishing and Delicious Grain Salads

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Diala Canelo is a food writer and cookbook author based in Toronto.

Dinner

Recipes

Legumes, veggies and grains? Check. Flavour and exciting ingredients? Check. Find our favourite recipes made with plant&#x2d;based protein at Chatelaine.com

34 Plant&#x2d;Based Dinner Recipes We Can't Get Enough Of

More legumes, vegetables and whole grains? Check. Lots of flavour, fun and exciting ingredients? Absolutely. Get our favourite plant&#x2d;based recipes now.

34 Plant&#x2d;Based Protein Recipes We Can't Get Enough Of

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Vegetarian

Recipe Collections

Tomatoes round out the flavour in this freshly roasted red pepper soup. Top it with parmesan and serve on a crisp fall afternoon!

Roasted Red Pepper Soup with Tomato

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<p>The Editorial Team of Chatelaine magazine.</p>

fall

Our roasted fennel with orange dressing recipe will help you put those fennel fronds to use. Say no to food waste with our sustainable recipes.

Roasted fennel with orange dressing recipe

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Topped with a honey-orange compote, creamy coconut steel-cut oats are a great way to start your day. Use quick-cooking oats to cut down on prep time.

Coconut Steel-Cut Oats With Blood Orange Compote recipe

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Vegetarian

4 Nourishing And Delicious Grain Salads

34 Plant-Based Dinners We Can't Get Enough Of

Roasted Red Pepper Soup with Tomato

Roasted fennel with orange dressing

Coconut Steel-Cut Oats With Blood Orange Compote