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Dandelion Dip with Polenta Fries
Serves 8
The ubiquitous dandelion is entirely edible. When picked small, and unopened, the flower buds have a surprising sweetness, reminiscent of honey. Young greens are also tasty either raw or steamed, and dandelion petals are great for a colourful garnish. While dandelions are rather easy to come by, make sure to harvest them only from organic gardens.
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Ingredients
- 2 cups (500 mL) unsweetened almond milk
- 2 cups (500 mL) water
- 1 cup (250 mL) uncooked polenta or medium ground cornmeal
- 2 cups (500 mL) dandelion leaves, chopped, divided
- 1/4 cup (60 mL) nutritional yeast
- 1 Tbsp (15 mL) ground flaxseed
- 1 Tbsp (15 mL) lemon juice
- 1 tsp (5 mL) garlic powder, divided
- 1/2 tsp (2 mL) salt, divided
- 1/4 tsp (1 mL) freshly ground black pepper
- 2 - 150 g packages soft silken tofu
- 2 tsp (10 mL) onion powder
- 1 1/2 tsp (7 mL) white wine vinegar
- 2 tsp (10 mL) chopped fresh dill
- 2 tsp (10 mL) chopped fresh chives
- 1 cup (250 mL) whole wheat breadcrumbs or rice breadcrumbs
- 2 Tbsp (30 mL) dandelion petals
Nutrition
Per serving:
- calories 193
- protein 9g
-
fat
4g
- saturated fat 0g
- trans fat 0g
-
carbohydrates
32g
- sugars 3g
- fibre 3g
- sodium < 309mg
