Our healthy appetizer is loaded with goodness. From the creamy pea pesto to tumbled toppings, its eye-candy appeal will lure the fussiest of eaters. Fresh spring herbs coupled with mouth-puckering lemon juice pop with flavour. We’ve suggested scooping into endive leaves, but you can also spread it on crispy baguette toasts for a quick and easy first bite. Dig in and enjoy!
Pea pesto
1 cup (250 mL) shelled fresh or frozen and thawed sweet peas (see tip)
1 cup (250 mL) cannellini beans
1/4 cup (60 mL) chopped fresh parsley, plus extra
1/4 cup (60 mL) chopped fresh mint
2 garlic cloves, smashed and minced
2 Tbsp (30 mL) nutritional yeast
2 Tbsp (30 mL) fresh lemon juice
1/2 tsp (2 mL) maple syrup
1/4 tsp (1 mL) sea salt, plus extra
Generous pinch of cayenne pepper
1/4 cup (60 mL) extra-virgin olive oil
Toppings
1/2 cup (125 mL) grape tomatoes, halved
1/3 cup (80 mL) toasted pine nuts
1/4 cup (60 mL) Kalamata olives, pitted
1/4 cup (60 mL) Castelvetrano olives, pitted
1/4 cup (60 mL) crumbled feta or dairy-free alternative
Fruity extra-virgin olive oil, for drizzling (optional)
6 Belgian endives, red and/or green, separated into leaves
Per serving:
In high-speed blender or food processor, combine all pesto ingredients except oil. Pulse, stopping to scrape sides of bowl with spatula, until combined and beginning to break into a chunky paste. Gradually add oil and continue to pulse until pesto is very smooth. Add a splash of water, if needed, to make mixture smooth and creamy enough for scooping. Add more seasonings to taste, if you wish. Mixture can be stored in tightly covered container in refrigerator for a couple of days.
To serve, spread pesto onto large serving platter. Scatter with tomatoes, pine nuts, olives, and feta. Alternatively, smear a generous dollop of pesto onto individual serving plates and scatter with equal amounts of toppings and fresh parsley sprigs. Drizzle with fruity olive oil.
Spoon pea pesto and toppings with endive leaves for scooping.
Tips:
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.