A snack worthy of being called a meal, this delicious cauliflower combo will certainly satisfy your movie-night nacho craving!
Not a fan of cilantro? Try this vegan cheez dip instead. In medium bowl, soak 1 cup (250 mL) raw cashews in boiling water for 20 minutes. Drain cashews and add them to food processor with the following:
3 Tbsp (45 mL) nutritional yeast
1/4 tsp (1 mL) turmeric
1/4 tsp (1 mL) smoked paprika
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) onion powder
3/4 cup (180 mL) unflavoured, unsweetened almond milk, more to thin
2 tsp (10 mL) preferred hot sauce
Blend until smooth and serve! Makes approximately 1 cup (250 mL) dip.
Each serving contains: 239 calories; 10 g protein; 17 g total fat (3 g sat. fat); 15 g total carbohydrates (2 g sugar, 3 g fibre); 282 mg sodium
Each serving of “nachos” contains:
Each serving of dip contains:
Preheat oven to 425 F (220 C).
In large bowl, toss cauliflower with olive oil, cumin, turmeric, granulated garlic, nutritional yeast, and salt. Spread on parchment paper-lined cookie sheet. Place in oven and roast for 15 to 20 minutes, until tender, turning cauliflower over at the 10-minute mark.
While cauliflower is roasting, in small food processor, combine avocado, garlic, cilantro, water, lime juice, and almond milk and blend well, until creamy. Add salt to taste.
Remove cauliflower from oven when done and turn off oven. Top cauliflower with black beans, red bell pepper, and cherry tomatoes and return to the hot oven for 5 minutes to warm through.
Remove from oven and top with creamy avocado dip and fresh cilantro. Spoon onto plates, grab a fork and dig in!
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
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.