Give rutabaga a place in your french fry repertoire. It’s firm and holds its shape when baked, plus it provides a slightly sweet and savoury flavour. Once baked, it has a beautiful golden colour. Coupled with our pesto dipping sauce, it’s as eye-catching as it is tasty. But more importantly, rutabaga is an essential member of the brassica family of vegetables and contains essential vitamins and nutrients noted for combatting cancer.
Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment paper and set aside.
Peel rutabagas and cut into 3 x 1/2 in (8 x 1.25 cm) pieces to resemble fries. Place in large bowl and drizzle with olive oil. Toss to coat.
In small bowl, combine seasonings and stir to blend. Sprinkle over rutabaga and toss to coat. Place in single layer on prepared baking sheets. Bake in in oven for 20 minutes. Flip fries with spatula and rotate baking sheets. Continue to bake for 15 to 20 more minutes, or until fries are nice and golden and fork tender.
While fries are baking, prepare pesto. In large pot with simmering water, blanch kale, carrot tops, and parsley and blot dry. In high-speed blender, combine with remaining pesto ingredients except oil. Pulse, scraping down the inside of the bowl occasionally, until coarsely puréed. Add oil and pulse until mixture is as smooth and creamy as you like. Add a splash of water if you prefer it creamier. Taste and add more seasonings, if you wish.
Drizzle 1/4 cup (60 mL) dressing over each serving of fries. Scatter chopped cilantro overtop. Add a little salt if desired.
Tip: Any leftover pesto can be refrigerated for a couple of days and used for another dish such as salad or on any variety of roasted vegetables.
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.