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.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.