Pesto is delicious and often paired with pasta. But there are many other tasty ideas. Drizzle pesto over oven-roasted vegetables, swirl in a soup, or spread over bread and layer with sandwich toppings. We’ve compiled this insanely delicious pesto and drizzled it over a salad, then topped it with a poached egg, halloumi, or tempeh. The secret to this great pesto is in the nutrient-rich kale stems.
Looking to go fully vegan in this recipe? Switch out Parmesan with nutritional yeast and serve pesto drizzled over pan-fried tempeh burgers.
Per serving:
In small bowl, place nuts and cover with 1 cup (250 mL) cold water. Set aside for at least 2 hours to soften. For optimal results, soak for up to 7 hours.
Drain well and place in high-speed blender along with remaining pesto ingredients. Pulse, scraping down inside of bowl, until coarsely pureu0301ed. Add water, 2 Tbsp (30 mL) at a time, and pulse until mixture is as smooth and creamy as you like. Add more seasonings to taste, if you wish.
Transfer to airtight container and refrigerate for up to 3 days. Alternatively, pack into ice cube trays and freeze. Once frozen, transfer to sealed container and freeze for up to 1 month. Makes about 2 1/2 cups (625 mL) pesto.
In medium-sized bowl, combine beans and tomatoes. Gently toss together.
To serve, line 4 serving plates with lettuce. Spoon bean and tomatoes on top. Place a couple of avocado slices on each and top with some pesto. Place poached egg on each and another dollop of pesto. Serve immediately.
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.