Here’s a seasonal salad that can be served alone or as a side dish. The bright, contrasting colours add eye appeal, while the maple syrup dressing adds a hint of sweetness to please all palates and ages.
1 medium-sized butternut squash, peeled and seeded
1 Tbsp (15 mL) extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
3 collard leaves, rinsed and patted dry
1/2 cup (125 ml) pomegranate seeds or dried cranberries
1/4 cup (60 mL) hemp hearts
3 Tbsp (45 mL) chopped fresh cilantro
1/4 cup (60 mL) crumbled goats’ feta (optional)
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) pure maple syrup
1 Tbsp (15 mL) apple cider vinegar
Pinches of cinnamon, nutmeg, and cloves
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper. Set aside.
Cut butternut squash into 1/2 in (1.25 cm) chunks. Place in large bowl and toss with 1 Tbsp (15 mL) oil. Season with a little salt and pepper and spread cubes out in single layer on prepared baking sheet. Bake in centre of oven for 15 to 20 minutes or just until tender. Squash should be slightly firm, not mushy. Remove and place pan on cooling rack and cool to room temperature.
Remove centre ribs from collards and cut leaves in half lengthwise. Then stack leaves one on top of the other and thinly slice into 1/4 in (0.6 cm) ribbons. Bring pot of water to a boil. Stir in collards and swirl around. Bring to a boil. Immediately strain through fine sieve and plunge blanched collards into bowl of cold water to stop cooking. Strain again and spread on clean kitchen cloth or paper towel and blot dry. Set aside.
Combine dressing ingredients in large salad bowl. Whisk vigorously until emulsified. Add collards and butternut cubes to dressing and gently toss to coat. Sprinkle with pomegranate seeds or dried cranberries, hemp hearts, and cilantro. Gently toss a couple of times to lightly distribute. Add salt and pepper to taste if you wish. Sprinkle with feta.
Serve immediately or cover and leave at room temperature for up to an hour before serving.
Each serving contains: 156 calories; 5 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (4 g sugars, 3 g fibre); 33 mg sodium
source: "Hemp Power", alive #384, October 2014
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette. What’s in a name? Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favourite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams. Both clams and mussels are generally sustainable, as, like seaweed, they’re farmed without feed or antibiotics, unlike many farmed fish operations. Double-duty pesto Make a double batch of seaweed pesto, and enjoy it with eggs, scrambled tofu, or toast.
Spicy popcorn? You bet. This Japanese seven-spice blend combines salty and spicy notes for a healthy snack. If you don’t make your own togarashi, check the container before adding it to your popcorn to make sure it doesn’t contain salt. For an even simpler recipe, skip the togarashi and just grind a few pieces of nori and a pinch of salt in a blender or spice grinder to sprinkle on your popcorn instead. If you’re fresh out of nori, you can always grind wakame, arame, or dulse instead, leaving out the pinch of salt for dulse or any seaweed you taste and find already salty. Shichimi togarashi This customizable spice blend generally features sansho pepper, a.k.a. Japanese prickly ash, a green peppercorn with a citrusy taste, along with seaweed flakes, chili pepper, and dried citrus peel—often yuzu or mandarin orange. If you can’t find sansho, look for Sichuan peppercorn, which has a slightly stronger mouth-tingling effect. You can buy dried orange, mandarin, or tangerine peel. Or you can dehydrate your own, in which case you might as well dehydrate a 1/8 in (3 mm) thick piece of fresh ginger along with the peel. If you can’t handle a lot of chili pepper heat, reduce the pepper to your taste.