Makes 2 cups (500 mL).
This creamy, smooth dip doubles as a sandwich spread. Full of flavour, colourful, and creamy, it’s the quintessential dip for any occasion. Be sure to use “toasted” sesame oil as it adds a depth of nutty flavour to the recipe.
Red Lentil Dip is also excellent spread on a tortilla wrap and loaded up with veggies. Or pipe into Belgian endive leaves and serve as an appetizer.
In fine-meshed sieve, rinse lentils, removing any tiny stones and possible debris. In large, saucepan, bring 3 cups (750 mL) water to a boil. Add rinsed lentils and garlic and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for about 15 minutes, or until lentils are soft and creamy. Drain off liquid into bowl and reserve a bit for later. Slightly cool lentils.
In high-speed blender, place cooked lentils and garlic along with lemon juice, tahini, sesame oil, miso, and seasonings. Whirl until smooth. Add a splash of lentil cooking water, if needed.
Transfer dip to bowl and refrigerate until chilled. If not serving right away, cover for longer storage. Dip can be refrigerated for several days.
To serve, drizzle with chili oil and fresh cilantro, if using. Serve with cut-up fresh veggies and toasted pita.
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.