The ubiquitous dandelion is entirely edible. When picked small, and unopened, the flower buds have a surprising sweetness, reminiscent of honey. Young greens are also tasty either raw or steamed, and dandelion petals are great for a colourful garnish. While dandelions are rather easy to come by, make sure to harvest them only from organic gardens.
In medium saucepan, bring almond milk and water to a boil over medium-high heat. Gradually whisk in polenta. Reduce heat to low and cook, stirring often, until thickened and creamy, about 10 minutes.
Stir in 1 cup (250 mL) dandelion leaves, nutritional yeast, flaxseed, lemon juice, 1/2 tsp (2 mL) garlic powder, 1/4 tsp (1 mL) salt, and pepper. Cook for an additional 3 minutes before pouring out onto parchment-lined baking tray and spread out until it measures 8 x 10 in (20 x 25 cm) and 1/2 in (1.25 cm) thick. Let cool for at least 1 hour at room temperature.
Meanwhile, preheat oven to 350 F (180 C).
While oven preheats, in blender, combine and blend remaining 1 cup (250 mL) dandelion leaves, tofu, onion powder, vinegar, and remaining 1/2 tsp (2 mL) garlic powder until smooth. Stir in dill and chives before transferring to airtight container, then refrigerate dip until ready to use.
Slice polenta in half to make 2 long rectangles. Slice each rectangle crosswise into 16 equal pieces. On plate, place bread or rice crumbs and dredge polenta sticks until well coated. Return coated polenta to parchment-lined baking tray. Bake, turning halfway through cooking time, until polenta fries are crispy, about 30 to 40 minutes total.
Transfer to serving platter while warm and garnish with dandelion petals. Serve with Dandelion Dip alongside.
Extra Dandelion Dip is great as a sandwich spread or used as a salad dressing.
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.