This delicious spread is not only a snap to make, but also chock full of nutrients such as vitamin A. Serve this vegan dip lightly spread on crackers or dolloped on veggies. It’s also perfect for spreading on wraps or collard leaves and rolling up with your favourite fillings.
2 cups (500 mL) lightly packed kale leaves, washed and spun dry
1/3 cup (80 mL) hemp hearts
1/3 cup (80 mL) sun-dried tomatoes packed in oil
2 Tbsp (30 mL) freshly squeezed lemon juice
1/2 tsp (2 mL) sea salt
1/8 tsp (0.5 mL) cayenne pepper
Combine all ingredients in food processor or blender. Whirl with an on-and-off motion, scraping down sides with rubber spatula. Add splash of water if needed to make spread as smooth as desired. Taste and add more seasonings if you wish. Scrape into small pâté dish and serve with crisp crackers and vegetable crudités.
Each 2 Tbsp (30 mL) serving contains: 57 calories; 3 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 5 g total carbohydrates (1 g sugars, 2 g fibre); 224 mg sodium
source: "Hemp Power", alive #384, October 2014
In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavour usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavour return. By baking the stuffing in a shallow dish, the bottom stays wonderfully soft and moist while the top becomes addictively crunchy, as opposed to an in-bird stuffing that ends up monotonously mushy. Sweet and not-too-salty For a more exotic flavour, skip garlic and add small pieces of dark chocolate. To keep sodium levels down, be careful that you don’t add too much salt. If your bread already contains a decent amount of sodium, you might not need to add extra, but taste stuffing before baking to make sure it won’t be bland. And err on the side of under-seasoned if you plan to eat it with a salty gravy or sauce.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.