Sweet and sour cabbage is a colourful addition to the holiday table and perks up turkey’s mellow flavour. Make a day or two ahead of serving so flavours blend.
3 small beets, peeled, cut in half, and thinly sliced
1 head red cabbage, thinly sliced
1 large sweet onion, thinly sliced
1 tart apple, peeled, cored, and chopped
2 bay leaves
1/4 cup (60 mL) coconut palm sugar
1/2 tsp (2 mL) each fennel seeds and caraway seeds
1/2 tsp (2 mL) sea salt
1/4 cup (60 mL) red wine vinegar
1/4 cup (60 mL) water, or chicken or vegetable broth
In very large bowl, toss beets with cabbage, onion, apple, bay leaves, sugar, fennel and caraway seeds, and salt. Pour in vinegar and water. Toss to mix as best you can. Turn into large wide saucepan or Dutch oven. Bring to a boil over high heat. Cover and reduce heat to low. Simmer, stirring occasionally until cabbage and beets are tender or done as you like, 35 to 45 minutes.
Serves 16 to 18.
Each serving contains:
50 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 12 g carbohydrates; 2 g fibre; 102 mg sodium
Source: "A fine holiday feast", alive #350, December 2011
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.
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A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
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