This savoury citrus soup is a delightful beginning to any meal.
2 Tbsp (30 mL) butter
1 1/2 lbs (750 g) carrots, peeled and sliced
2 medium onions, sliced
2 cubes of MSG-free chicken stock dissolved in 4 cups (1 L) hot water
Freshly ground pepper
1 medium orange
1/4 cup (60 mL) organic cream (10 percent)
Pinch nutmeg
Melt butter in large saucepan. Add carrots and onions, and cook gently until vegetables begin to soften. Add chicken stock, season with pepper, and bring to boil. Reduce heat, cover, and simmer about 40 minutes, until vegetables are tender. Allow soup to cool slightly, then pur?in blender or food processor.
Use potato peeler to thinly pare orange rind into fine shreds. Cook shreds in separate saucepan in small amount of simmering water for 2 to 3 minutes until tender, then drain and add to soup.
Squeeze juice from orange and add to soup. Reheat gently and adjust seasoning, if necessary. Before serving, swirl 1 Tbsp (15 mL) cream into middle of each bowl and garnish with shreds of orange rind and gently dust nutmeg over swirl of cream. Serves 4.
Source: "Squeeze some sunshine," from alive #316, February 2009
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.