Soft licorice notes from the fennel make this refreshing, sweet, and savoury side something special. Serve on a bed of cooked quinoa, or in butter lettuce leaves for a wrap.
1/2 cup (125 mL) plain Greek yogurt or plain coconut yogurt (for dairy-free and vegan)
1 Tbsp (15 mL) vegan mayonnaise
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) honey or maple syrup
1/2 tsp (2 mL) sea salt
1 bulb fennel, cored and cut into thin strips
1 apple, cored and cut into thin strips
2 stalks celery, diced
1 cup (250 mL) halved red or green grapes (or a mixture)
1 cup (250 mL) toasted walnut halves, roughly chopped, divided
1/4 cup (60 mL) dried currants or raisins
Whisk all dressing ingredients together in small bowl. Cover and chill until ready to use.
Toss all slaw ingredients together in large bowl, reserving 1/4 cup (60 mL) walnuts for garnish. Add prepared dressing, mixing well to combine. Serve immediately, garnishing each serving with a scattering of reserved walnuts, or cover and refrigerate for up to 1 day.
Each serving contains: 244 calories; 5 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 24 g total carbohydrates (15 g sugars, 4 g fibre); 253 mg sodium
source: "Spring Slaws", alive #390, April 2015
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.