Makes 2 cups (500 mL) for 8 to 10 servings.
Hummus is the staple of all snacks for good reason: rich in plant-based protein and satiating fibre, it packs a boost of energy that keeps you feeling fuller faster and longer. Double the recipe for a big batch.
Refrigerate for up to 1 week or divide into individual portions and freeze for up to 3 months. Defrost before eating.
Instead of squash, swap for the same amount of roasted red peppers and onions or zucchini and broccoli (roasted broccoli tastes great!). Swap curry for cumin.
Toss squash and garlic with oil and salt. Place on baking sheet and roast in preheated 375 F (190 C) oven until squash is very tender, about 20 to 30 minutes.
Place squash in food processor. Squeeze out garlic from papery skins and add to squash (discard skins). Whirl until pureu0301ed. Add chickpeas, tahini, cumin, and paprika. Whirl until smooth and evenly mixed. Be sure to occasionally scrape down sides. If hummus is too thick, whirl in 1 to 2 Tbsp (15 to 30 mL) hot water to thin.
Turn into bowl and squeeze in juice from lemon. Stir to mix. Taste and season with more salt, if needed.
To serve, divide hummus among small Mason jars. Drizzle with harissa, if using, and tuck in carrot and cucumber spears. Seal with a lid and take it to go!
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
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.