Fresh Johnny Jump-Ups have a mild minty flavour that brings a brightness to recipes. While this recipe is a terrific light lunch or dinner side dish, it also works well as an appetizer for a crowd when served with warm pita bread to spoon up the garlicky yogurt and greens.
Bring medium saucepan of water to a boil. Stir in lentils, ensuring water covers them by more than an inch
(2.5 cm). Reduce to a simmer, and cook, uncovered and stirring occasionally, until lentils are tender but still hold their shape, about 20 to 30 minutes. Drain, rinse under cold water, and set aside to drain well again.
In medium bowl, stir together yogurt, garlic, turmeric, chives, 1/4 tsp (1 mL) salt, and a generous pinch of pepper until well combined. Set aside.
In another medium bowl, toss together cooled, cooked lentils, sunflower seeds, pumpkin seeds, lemon juice, oil, and remaining 1/4 tsp (1 mL) salt. Gently fold in greens, asparagus, and basil.
Spread yogurt mixture over bottom of serving platter and spoon lentil mixture overtop. Garnish with Johnny Jump-Ups and serve immediately.
If you can’t find Johnny Jump-Ups, either marigold petals with their light citrusy flavour or pansy flowers with their sweet grassy notes would be excellent substitutes.
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.