This hearty bean soup offers winter warmth with a herbaceous hint of spring and a salty salute to the sea.
3/4 cup (175 mL) white beans
1 Tbsp (15 mL) chopped rosemary
4 cloves garlic, chopped
2 anchovy fillets
2 Tbsp (30 mL) extra virgin olive oil
1/4 cup (60 mL) chopped prosciutto
1 Tbsp (15 mL) white wine
4 cups (1 L) chicken stock
2 Tbsp (30 mL) chopped parsley
Zest of 1 lemon
Salt and pepper to taste
Soak beans overnight, drain, and set aside. Combine rosemary, garlic, and anchovies until they become a paste. Heat oil in stockpot over medium heat and saut?rosciutto until crisp, about 3 minutes; then add anchovy paste and saut? minute. Deglaze by pouring wine into pan and stirring well. Add beans and chicken stock. Simmer until beans are soft and flavours are combined, about 15 minutes. Season with parsley, lemon, salt, and pepper. Add water if too thick. Serves 4 to 6.
Source: alive #279, January 2006
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.