Dinner

Loaded with lentils, mint, apricots and tahini, this bowl is packed with nutrition and protein and makes a cost-effective, delicious weeknight meal.

For a change of pace (and an easy extra serving of vegetables!), use cabbage leaves instead of tortillas to cradle crispy corn chip-crusted baked fish. Garnished with tangy slaw, creamy avocado, cilantro and pickled jalapenos, this quick, weeknight-friendly dinner is not only healthy and cruciferous, but also absolutely delicious.—Camilla Wynne

Instructions Get more of our favourite cranberry recipes . How to: Homemade cranberry sauce

A potato ricer makes fluffy, smooth potatoes without any work. Look for one in kitchen supply shops.

Taking inspiration from traditional bánh mì, chefs Sara Lee and Rod Dyquiangco continue to expand their menu to include more plant-based options at their contemporary Toronto café, Rustle & Still. In this recipe, tofu and mushrooms soak up a sweet and savoury sauce made from pantry staples including soy sauce and five-spice powder.