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 simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.