This delicious plate was adapted from an Ottolenghi (Yotam Ottolenghi—UK chef and cookbook author) recipe. Rather than serving blistered tomatoes on yogurt, we jazzed it up on a bed of warm, creamy polenta. The crisp raw fennel adds a delightful crunch along with toasted pine nuts. Serve as an appetizer, starter, or main course with crusty bread or toast points.
Hop up to the counter and take this recipe to a new level by replacing toasted pine nuts with crispy, roasted crickets as a nutty addition.
Per serving:
Preheat oven to 425 F (220 C).
In large bowl, combine tomatoes and drizzle with olive oil, sliced shallots, garlic, thyme, oregano, sugar, cumin, lemon zest, salt, and pepper. Toss together to coat evenly. Place on baking sheet just large enough to fit tomatoes snugly in a single layer, scraping any remaining spices and herbs from bowl on top. Bake in centre of oven for 20 to 25 minutes, or until they begin to blister. Stir occasionally. Remove when tomatoes are as done as you like. Remove stems from herbs and discard.
Meanwhile, in large saucepan, heat water and nondairy milk to boiling. Slowly whisk in cornmeal, nutritional yeast, and cricket powder until fully mixed. Reduce heat to medium-low and cook, whisking constantly, until polenta is slightly thickened, about 2 to 3 minutes. Cover and let simmer for 25 to 30 minutes, stirring every 5 minutes to ensure polenta is not sticking to bottom of saucepan and to prevent it from clumping. Mixture should be gently bubbling and creamy, and gently fall from the stirring spoon in ribbons.
Transfer polenta to warmed large platter and spread out with the back of a spoon. Scatter with shaved fennel. Tumble roasted tomatoes and their juices overtop. Drizzle with oil. Scatter with pine nuts, and garnish with fennel fronds.
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.