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.
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 recipe is part of the Centre Plate Stars collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.