From the boreal forest to the tundra; from the Prairie grasslands to Ontario’s Carolinian woodlands, Canada is stunningly rich with flora and fauna. Bio-diversity is our most valuable heritage. With 71,000 species which have been scientifically described and another estimated 69,000 * species yet to be named and classified, it becomes crystalline that the protection of our ecological heritage is absolutely paramount.
Halifax-based food writer and Maritime icon, Marie Nightingale, was pulling together an article on beans and found this great recipe on the back of the package of Webster’s Farms from Cambridge, Nova Scotia. Calling the family to ask their permission
This is a novel new way of creating pizza crust. It’s nutty flavour is wonderful, particularly underneath milder toppings. When using barley flour with 4% beta-glucan content, three slices of pizza would contain over 3 grams of beta-glucan, enough to
• 1 ¼ cups (310 mL) chicken stock • 1 cup (250 mL) dry couscous • 1/4 tsp (1 mL) turmeric • 1/4 tsp (1 mL) ginger • 1/4 tsp (1 mL) cinnamon • 1 cup (250 mL) dried cranberries
• 4 cups (1 L) corkscrew pasta • 1-19 fl. oz can (1- 540 mL can) chickpeas, rinsed and drained • 1 ½ cups (375 mL) celery, chopped • 1 ½ cups (375 mL) carrot, coarsely shredded • 1 ½
Andy understands flavour! This dish, minus the yogurt topping, is totally vegan. Using Red Fife flour, the heritage grain popularized by the Fife family in the mid-1800s and one of foundations of Prairie agriculture, he creates crackers that would go well
From the heart of lentil-land, this burger can take on any comers. I like them made into ‘slider-size’…mini burgers that I can use as appetizers to top with sour cream or a favourite relish. 2 cups (500 mL) du
The Laird lentil is to the culinary world what Marquis wheat was and Yukon Gold potatoes are – a true, unmitigated star! Released as a registered cultivar way back in 1978, it is still the standard for large-seeded green lentils
With Wild Sorrel, Lovage, Sprouted Red Lentils, Dark Harbor Dulse and Pickled Rhubarb Jesse harvests New Brunswick with wild abandon and an infectious smile. He’ll forage for the sheep’s sorrel and grow the lovage himself in his greenhouse. The dulse
As one of Quebec’s top chefs, when Charles dubbed this a “Whale of a Burger”, I listen. Then I read…and headed to my local lentil purveyor immediately. You could substitute dried cranberries (Canadian-only please) for the apricots or serve it
In busy restaurants it’s important to be able to assemble the ingredients for a great dish like this in minutes. In fact, that’s the point of this multi-layered recipe. Norm creates all the pieces, holds them till service and then,
2 Tbsp (30 mL) olive oil 1 small onion, diced 2 cloves garlic, crushed 15 oz (450 g) can lentils, drained and rinsed ½ tsp (2 mL) seasoning salt ½ tsp (2 mL) oregano ¾ cup (175 mL) Monterey Jack
1 onion, chopped 3 stalks celery, chopped 2 large apples, cut and cubed 3 cloves garlic, minced 2 Tbsp (30 mL) vegetable oil 2 cups (500 mL)green lentils, cooked or canned 2 Tbsp (30 mL) curry powder (mild) ½ cup
1¾ cups (425 mL) dry red lentils 2 cups (500 mL) vegetable stock 1 Tbsp (15 mL) canola oil 1/6 cup (37 mL) onion, fine dice ½ Tbsp (7 mL) garlic, minced ¼ red pepper, diced 1 carrot, shredded 3
¾ cup (180 mL) dry red lentils 1½ (375 mL) cups water 1 Tbsp (15 mL) olive oil 2 cloves garlic, minced 1 small onion, chopped ½ small eggplant, diced 1 lb (500 g) sweet potato, cubed 1 can Italian
2 Tbsp (30 mL) canola oil 1 medium onion, chopped 2 medium carrots, peeled and chopped 2 celery stalks, chopped 1 bay leaf 1 garlic clove, minced 1½ tsp (7 mL) curry powder 2 cups (500 mL) dry green lentils,
1/2 cup (125 mL) dry red lentils 1 medium potato (about 1/2 pound – 225 g), grated (peeling is optional) 1 large egg 1 garlic clove, crushed and minced 2 green onions, finely sliced 2 Tbsp (30 mL) grated Parmesan
1 cup (250 mL) dry red lentils, rinsed and drained ¼ cup (60 mL) dried pot barley 5 cups (1.25 L) beef broth 260 g lean ground beef ½ cup (125 mL) onion, chopped 2 carrots, chopped 2 celery stalks,
Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave. • 1 pkg (250 g) frozen chopped spinach, thawed and well drained • 4 cups (1
Fresh cucumber, tomatoes, bell pepper and cilantro combined with black beans creates a terrific salad. • 1 large cucumber, diced • 1 cup (250 mL) sweet grape cherry tomatoes, halved • 1 (15oz/443 mL) can black beans, rinsed and drained
• 19 fl.oz (540 mL) can black beans, rinsed and drained • 1 cup (250 mL) brown rice, cooked • 1 onion, small, chopped • 2 green onions, chopped • ½ tsp (2 mL) Tabasco sauce (optional) • 1 egg
One of the easiest salads we know. Perfect as a vegetarian main dish! • 19 fl. oz can (540 mL can) black beans, rinsed and drained • 2 cups (500 mL) frozen corn kernels, thawed • ¼ cup (60 mL)
• 1 Tbsp (15 mL) canola oil • 2 green onions, chopped • 2 zucchini, medium, sliced • 1 cup (250 mL) dried yellow split peas, cooked according to package • 2 tomatoes, medium, sliced • 1 cup (250 mL)
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