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.
Per serving:
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 simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.