Grilling flatbread on the barbecue adds a delicious smoky flavour. In this flatbread, we’ve combined strawberries with tomatoes. Imagine! The sweetness of both, coupled with tart green apple, is spectacular!
Per serving:
In large mixing bowl, add 2 cups (500 mL) flour, seeds, yeast, sugar, and salt. Gradually stir in warm water and olive oil with wooden spoon. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Cover and let rest on floured surface for 10 minutes. Alternatively, knead dough in bowl of electric mixer fitted with dough hook attachment. Set aside in lightly oiled bowl with a kitchen towel overtop while preparing remaining ingredients.
Prepare cherry tomatoes, strawberries, and apple, and place in large bowl.
In small bowl, whisk olive oil, lemon juice or vinegar, salt, and pepper together until emulsified. Drizzle over tomato and strawberry mixture and gently fold together. Set aside.
Grease barbecue and preheat grill to 400 F (200 C). On lightly floured surface, roll out dough into large 14 in (35 cm) round. Alternatively, divide dough in half and roll into 2 oval-shaped flatbreads. Lightly brush both sides with oil.
When barbecue is hot, place crust(s) on grill and bake, covered, for 3 to 7 minutes, or until underside is grill-marked and lightly browned and the top has started to bubble. Keep watching to make sure temperature is not so high that it causes burning, as all barbecues are different.
Flip crust(s) over. Grill other side for 3 to 4 minutes, until lightly browned and dough is cooked through. Remove from grill and transfer to large wooden board or platter. Scatter tomato mixture overtop. Sprinkle with goat feta and basil. Drizzle with a little extra olive oil and some balsamic, if you wish. Cut into wedges and serve immediately.
TIP: Substitute gluten-free flour for all-purpose flour, if you wish; but place gluten-free crust on a well-oiled baking sheet on barbecue, rather than directly over the grill. Alternatively, purchase prepared, frozen pizza dough from your local grocery store. Thaw and knead seeds in before setting aside to rise.
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.
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