This earthy-sweet riff on hummus will add a vibrant touch to an appetizer table. Extras can be frozen for future get-togethers.
Better for you: A growing body of research shows that nitrates in beets can help working muscles use oxygen more efficiently, which may improve exercise performance. Chickpeas add fibre to make this dip more filling.
1 lb (450 g) beets, about 3 medium sized, peeled and diced
1 - 15 oz (425 g) can chickpeas, drained and rinsed
2 Tbsp (30 mL) tahini
1 tsp (5 mL) cumin
Juice of 1/2 lemon
1 garlic clove, minced
1/2 tsp (2 mL) salt
Soft goat cheese (optional)
Steam or roast beets until tender and then let cool. Add cooled beets to food processor along with chickpeas, tahini, cumin, lemon, garlic, and salt. Purée until smooth.
Place beet hummus in serving bowl and garnish with crumbled goat cheese if desired.
Serves 8.
Each serving contains: 110 calories; 4 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 18 g total carbohydrates (4 g sugars, 4 g fibre); 347 mg sodium
source: "Take a Dip", alive #362, December 2012
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.