Employ this golden root vegetable and the last of the garden’s fresh dill (or use dried) for a savoury grain tart. Try a slice warm with a poached egg or with goat cheese crumbled on top, or chilled, plain, to accompany a soup or salad at lunch tomorrow.
Store loose beets (without greens) in a dark, cool place or in the crisper drawer of your refrigerator for up to 2 months. If you have a root cellar, that’s even better.
Give this tart Moroccan flair by substituting dill with chopped parsley and adding a hint of cumin and cinnamon.
Per serving:
In medium saucepan, bring stock and millet to a boil, reduce to simmer, cover, and cook for 20 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork and add to large bowl. Cool for at least 15 minutes.
Preheat oven to 375 F (190 C). Line 8 to 10 in (20 to 26 cm) removable bottom tart tin or springform pan with a round of parchment on the bottom. Grease parchment and sides of pan with oil.
Add chickpeas to food processor and pureu0301e until thick paste forms. Stir into millet along with beet pureu0301e, dill, eggs, lemon zest, salt, oregano, and nutmeg. Stir in flour and mix until combined. Transfer to prepared pan and smooth top. Place on large rimmed baking sheet and bake for 35 to 40 minutes, until firm and beginning to brown around edges. Run knife around edge of tart and remove to large serving plate; discard parchment. Slice and serve with drizzle of balsamic and a few sprouts on top. Enjoy warm, at room temperature, or chilled.
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.