A warming winter taco meal is everyone’s favourite. Our delicious hummus made from heart-healthy lima beans and spinach is an excellent way to fill up on healthy plant proteins. Lima beans help lower cholesterol and provide heathy fibre. Coupled with a medley of diced veggies, it becomes an über-healthy crowd pleaser!
Per serving:
Fill medium saucepan with water and bring to a boil. Stir in lima beans, onion, and garlic. Return to a boil, reduce heat, and simmer, uncovered, for 5 minutes, until fork tender.
Just before beans have finished cooking, place spinach in sieve and plunge sieve into top of saucepan containing lima beans. Stir spinach in basket until blanched but still bright green. Shake spinach in basket, removing as much water as possible, and then place in high-speed blender or food processor.
Strain beans, onion, and garlic, reserving a little of the liquid, and add to spinach. Add oil, lime zest and juice, and the rest of hummus seasonings. Whirl, scraping down sides of bowl occasionally, until mixture is smooth. Add a splash of reserved water if needed to make mixture very creamy. Set aside.
Preheat oven to 400 F (200 C). Line pizza pan or baking sheet with parchment paper. Place a couple generous handfuls of chips on baking sheet in 9 in (23 cm) circle, avoiding gaps. Add dollops of hummus and scatter with 1/4 of grated cheese, 2 Tbsp (30 mL) sliced olives, 1/3 of tomatoes, 1/3 of yellow pepper, and 1 sliced jalapeno pepper. Repeat layers 2 more times, ending tower with green onions and cheese. If any hummus is left over, set aside for dipping.
Place pan in oven and bake for 12 to 15 minutes, until cheese is melted and bubbly. Scatter with cilantro and drizzle with yogurt. Serve with fresh lime wedges, if you wish.
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.