Instant pot lentil bolognese by Toronto recipe developer and nutrition coach, Annabelle Waugh

Instant Pot Lentil bolognese | recipe

You don't have to have pasta to have a pasta experience. Often, I would make this savoury, flavour-packed lentil bolognese and serve it over veggies and brown rice (or simply over veggies on its own) for a 100% whole food dinner that hit every possible spot you could ever dream of — filling, comforting, warming, emotionally fulfilling, bursting with slow-cooked flavour and definitely giving off fierce pasta vibes.

Crispy turkey falafel cakes | recipe

A few seasonings and a creamy tahini-yogurt sauce transform leftover turkey into crispy baked (not fried!) cakes that taste just like falafels. Serve on a bed of baby kale or baby spinach, or stuffed in a pita with your favourite falafel toppings, such as chopped tomatoes, pickles, sliced onions and shredded lettuce.

Super-creamy hummus | recipe

In this luxurious hummus recipe,  rather than blending the oil into the chickpea mixture—which can cause it to become bitter—it's simply spooned on top to retain the flavour integrity of both the oil and the creamy hummus underneath. It also means the oil is optional if you'd prefer to have an oil-free version.