This is a wonderful nutrient-dense spread for sandwiches and crackers or a dip for crudités Leftover tapenade can be frozen for future use.
2/3 cup (160 mL) beluga or brown/green lentils
3/4 cup (180 mL) chopped kalamata olives
2 Tbsp (30 mL) extra-virgin olive oil
2 cloves garlic, chopped
Zest of 1 lemon
Juice of 1/2 lemon, about 1 Tbsp (15 mL)
Salt and pepper to taste
1/2 cup (125 mL) parsley, chopped
2 Tbsp (30 mL) capers, drained
In medium saucepan, combine lentils and 2 1/2 cups (625 mL) water. Bring to a boil, reduce heat, and simmer until tender, about 25 minutes.
In food processor add cooked and drained lentils, olives, olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Process until smooth.
Taste the pur'ee and add more olives if you prefer a stronger olive flavour. Add parsley and capers, and pulse a few times until combined.
Makes 12 servings.
Each serving contains: 80 calories; 3 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 8 g carbohydrates; 4 g fibre; 262 mg sodium
source: "Load Up on Lentils", alive #336, October 2010
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.