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
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.