These seemingly sophisticated rolls are perfect for party fare or as a light lunch. They are best served fresh, but keep well in the fridge for a day or so. You can also use smoked mackerel or trout and even try grilling the zucchini strips. Extra sun-dried tomato spread is excellent when strewn over crackers or rolled up in sheets of nori.
1/2 cup (125 mL) shelled unsalted sunflower seeds
1/2 cup (125 mL) oil-packed sun-dried tomatoes
1 shallot, chopped
1 garlic clove, chopped
Juice of 1/2 lemon
1/8 tsp (0.5 mL) cayenne pepper
1/4 cup (60 mL) flat-leaf parsley
4 medium zucchinis
6 oz (165 g) smoked salmon, sliced
1 cup (250 mL) roasted red pepper, sliced
2 cups (500 mL) arugula
Place sunflower seeds in bowl, cover with cold water, and soak for about 4 hours.
Drain sunflower seeds and add to food processor or high-powered blender along with sun-dried tomatoes, shallot, garlic, lemon juice, cayenne, and 1/4 cup (60 mL) water. Blend into slightly chunky mixture, making sure to wipe down container’s sides with spatula a couple of times throughout. Pulse in parsley.
Slice ends off zucchini and use flat-blade vegetable peeler or mandoline to make long, wide strips.
Add dollops of sunflower seed mixture to one end of zucchini strips and top with equal amounts of salmon, roasted red pepper, and arugula. Tightly roll up zucchini strips and stab toothpick through the middle to keep rolls together.
Each serving contains: 111 calories; 9 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 10 g total carbohydrates (5 g sugars, 3 g fibre); 262 mg sodium
source: "Squash It!", alive #383, September 2014
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.