The sweet strawberry sauce is a perfect contrast to the earthy, fully loaded lentil loaf. Leftovers will keep in the refrigerator for up to five days.
Tip: soaking parchment paper in water makes it much easier to mould into the shape of the pan.
2 cups (500 mL) dried green lentils, rinsed
1 cup (250 mL) almond flour
1 - 5 1/2 oz (160 g) can tomato paste
1 cup (250 mL) chopped white or crimini mushrooms
1 cup (250 mL) grated carrot
1 cup (250 mL) frozen or fresh green peas
1/2 cup (125 mL) chopped flat-leaf parsley
2 garlic cloves, finely minced
2 tsp (10 mL) dried thyme
1 tsp (5 mL) cumin
1/2 tsp (2 mL) sea salt
2 large eggs, lightly beaten
2 tsp (10 mL) grapeseed oil
2 shallots, finely chopped
2 Tbsp (30 mL) raw style sugar of choice
3 cups (750 mL) strawberries, chopped
2 Tbsp (30 mL) balsamic vinegar
1/4 tsp (1 mL) freshly ground black pepper
2 Tbsp (30 mL) chopped fresh basil
Place lentils and 3 cups (750 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer until lentils are tender, about 30 minutes. Drain and rinse lentils. Place 2 cups (500 mL) cooked lentils in food processor container and blend until puréed.
Preheat oven to 350 F (180 C). In large bowl, stir together puréed lentils, remaining cooked whole lentils, almond flour, tomato paste, mushrooms, carrot, peas, parsley, garlic, thyme, cumin, salt, and eggs.
Spoon mixture into parchment paper-lined 9 x 5 in (23 x 13 cm) loaf pan, making sure to leave some parchment paper hanging over edges so you can easily lift the loaf out once cooked. Using spatula, spread out mixture, making sure it’s well packed down. Cook for 45 minutes.
Meanwhile, heat oil in small saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add sugar and continue cooking for 30 seconds. Add strawberries, balsamic vinegar, and black pepper; cook 1 minute further. Stir in basil, cover pan, and remove from heat.
Cool loaf in pan for 5 minutes. Carefully pull loaf out by lifting sides of parchment paper and let cool for another 5 minutes on metal rack.
Serve slices of lentil loaf with strawberry sauce.
Each serving contains: 471 calories; 26 g protein; 14 g total fat (1 g sat. fat, 0 g trans fat); 65 g total carbohydrates (16 g sugars, 26 g fibre); 298 mg sodium
source: "Little Green Giants", alive #366, April 2013
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.