Tangy and a little bit sweet – a perfect salad topper
Prep & Cooking: 5 minutes
Makes: 1 cup
¾ cup olive oil
¼ cup white wine vinegar
1 clove fresh garlic, grated
1 tsp dried oregano
1tsp dried basil
1 tsp dried thyme
1 tsp onion powder
1 tsp red pepper flakes
1 tsp agave syrup or sugar
2 tbsp lemon juice
2 tbsp Dijon mustard
1 tbsp nutritional yeast (optional)
Salt and pepper to taste
In a small bowl, whisk together oil, vinegar, mustard, lemon juice, agave, and garlic. When ingredients are combined, add the herbs, seasonings, and nutritional yeast. Stir to combine. Store in an airtight jar in the refrigerator and shake before using. Use right away, allow the dressing to sit for a few hours, or overnight in the refrigerator for a more intense flavour.
Tips & Variations:
Versatile and quick – a simple spicy side dish!
Prep & Cooking: 15-20 minutes
Makes: 2 cups
1 jar or can (400ml/15 oz.) black beans, drained and rinsed
1 small onion, finely diced
1 small red bell pepper, finely diced
2 cloves garlic, minced
1 tbsp olive oil (optional)
2-3 tbsp of lemon or lime juice
2 tbsp tomato paste
1 ½ tsp cumin
1 ½ tsp chili powder
Salt and pepper to taste
2-3 green onions, chopped
Chopped cilantro or parsley (optional garnish)
Warm the oil in a saucepan over medium heat. Add the onion and sauté until translucent, approximately 3-5 minutes. Add garlic and diced bell pepper. Continue to sauté until soft, an additional 2-3 minutes.
Add beans, lemon juice, water, tomato paste, and seasonings and stir to combine and coat evenly.
Place a lid on the sauce pan and allow to simmer on a low heat until heated through, approximately 7-8 minutes. Add chopped green onions and stir to mix. Top with additional green onion, chopped parsley or cilantro.
Use this spicy bean mixture as a partner to rice. Cool and add to salads or top a baked sweet potato for a little extra kick!
A bright and light addition to your spring or summer picnic platter!
Prep & Cooking: 20 minutes (add additional cooking time if you are roasting the beets yourself)
Makes: 2 cups
Pairs well with: Chili Lime Pita Chips
1 jar or can (400ml/15 oz.) chickpeas, drained and rinsed
2-3 cloves garlic
¼ cup olive oil
2-3 tbsp lemon juice
2-3 tbsp tahini (optional)
1 ½ tsp salt
1 tsp freshly ground black pepper
1-2 tsp cumin
4-5 medium beets (approximately 1 ½ cups), peeled, roasted and sliced (not pickled)
Thinly sliced beets, freshly ground black pepper, and/or a drizzle of olive oil
In a food processor or blender, combine chickpeas, garlic, oil, lemon juice, and tahini. Blend until smooth. Add the salt, pepper, cumin, and sliced beetroot and continue to blend until all ingredients are incorporated. Avoid adding too much liquid with the beets initially. If you want to thin the hummus or make the colour really ‘pop’ add beet juice a few tablespoons at a time.
Remove from processor and transfer to a small bowl or storage container.
Garnish with additional sliced beets, cracked black pepper, and/or a drizzle of olive oil.
Serve with cut vegetable, crackers, or toast.
This hummus will keep in the refrigerator in a sealed container for up to 1 week.
Creamy and comforting, a delicious early Spring lunch or dinner
Prep and Cooking: 1 hour
4 cups of mushrooms, chopped – use any variety you would like; cremini, portabellos and button mushrooms work well
1 medium yellow onion chopped finely – if you don’t have a white onion use what you have on hand
1-2 celery ribs, finely chopped (optional)
2 -3 cloves of garlic minced
2-3 tbsp fresh thyme
4 cups vegetable broth
1/3 cup pearl barley
2 tbsp corn starch or flour
1/2 cup plant based milk
2 tsp celery salt (optional)
2 tsp poultry seasoning
salt and pepper to taste
In a large, high-sided pot, sauté the chopped onion over medium heat until the onions are translucent. Add the chopped mushrooms and celery, cooking until soft (approximately 3-5 minutes in total), being careful not to burn the onions. Add the garlic and continue to sauté for an additional few minutes.
Add the broth and barley to the pot, stirring to mix all ingredients together. Allow the mixture to cook on low heat for 25-30 minutes.
While the barley mixture is cooking, whisk together the flour and milk. The finished result will be a thickened sauce or loose paste consistency.
When the barley is soft and cooked through add the thickening mixture and blend well to work out any lumps that may remain. Bring the mixture to a boil, this will ensure that the flour or cornstarch is cooked through. Return to medium heat, stirring to incorporate. Allow the soup to simmer on low for 10-15 minutes or until the soup has thickened.
Garnish with additional fresh thyme and serve with a crusty roll or on its own.