Plenty of yum here! Enjoy a delicious vegan loaf that will satisfy even the most dedicated meat eaters in the group. The texture coupled with a combination of smoky flavours, apple and lemon, gives it a delicious fulfilling note that’s perfect for all taste buds. Enjoy it with a drizzle of creamy mustard sauce and a side order of slaw.
Looking to add a little side dish? A shredded colourful slaw with apple fits the bill. Toss with a light oil and vinegar dressing and sprinkle with toasted walnuts. Let sit and marinate while loaf bakes.
Per serving:
Preheat oven to 350 F (180 C). Oil 8 x 4 x 2 in (1 1/2 L) loaf pan. Set aside.
Fill large saucepan with water and bring to a boil over medium-high heat. Add cabbage leaves and blanch for about 2 minutes, or until pliable. Gently remove from simmering water and drain on kitchen towels. When cool enough to handle, line bottom and sides of loaf pan with blanched cabbage leaves, letting them hang over the edges of the loaf pan by a few inches. Set pan aside.
In saucepan, heat oil. Add onion and celery, and sauteu0301 over medium heat until soft. Add grated carrot and garlic, and sauteu0301 for 2 more minutes, stirring often until soft.
Remove from heat. Gently fold in lentils, walnuts, grated apple, lemon juice, and ground flaxseed. Sprinkle with seasonings and fold in until blended. Spoon into cabbage-lined loaf pan and pack down. Fold cabbage leaves hanging over the edges overtop, pressing down to evenly cover lentils. Loaf can be covered and refrigerated for several hours or overnight, if you wish.
Bake, covered, in preheated oven for 35 minutes, if freshly made, or longer, if refrigerated overnight. Loaf is ready when piping hot when tested in centre. Remove and let rest for 10 or more minutes.
Meanwhile, prepare sauce by combining ingredients in a bowl. Whisk until emulsified and creamy. Add a little water to make it pourable. Set aside.
Place a platter on top of rested loaf, and invert. Gently lift pan. Let rest a few more minutes before slicing and serving with a little sauce.
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.