Hemp and Kale Spread
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.
Serves 7.
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
Hemp and Kale Spread
Directions
READ THIS NEXT
SEE MORE »
Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.