Serves 8 / Ready in 45 minutes
Any of these quick dips would be great on their own. But if you put them together, you have something that’s way more than the sum of its parts. Lentils are a fabulous source of vegan protein. Just 1 cup of cooked lentils has a whopping 18 g of protein. Get ready, set, dip!
Make the refried lentils: In medium frying pan over medium heat, warm oil. Add onion and cook, stirring frequently, until softened and translucent, about 8 minutes. Stir in garlic, chili powder, cumin, oregano, and salt. Cook, stirring constantly, for 1 minute. Stir in lentils and water. Bring mixture to a simmer and cook, stirring often, for 10 minutes. Transfer to blender or food processor and blend until smooth. Place in bowl and set aside.
Make the cheeze sauce: Place all cheeze sauce ingredients in blender and blend until smooth. Sauce should be thick, yet pourable. If desired, thin sauce with a little extra water. Transfer to bowl and set aside.
Make the guacamole: Combine avocado, lime juice, salt, and hempseeds together in clean blender and blend until smooth. Transfer to bowl and stir in cilantro. Set aside.
Make the chunky pico de gallo: In bowl, stir together tomatoes, onion, chili, lime juice, cilantro, and salt until combined. Set aside to marinate for 10 minutes.
Assemble the dip: Spread refried lentils in a layer over bottom of large bowl or casserole dish. Top with a layer of cheeze sauce, then guacamole and pico de gallo. Scatter green onion and black olives over top. Serve immediately with your favorite baked tortilla chips or vegetables. Dip may be made up to 1 day ahead, covered, and stored in refrigerator.
Try the refried lentils as a protein-rich filling for tacos, quesadillas, or burritos.
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.