If you have a coffee grinder, grind the flaxseeds in it in batches. You may want to keep a coffee grinder just for grinding seeds and nuts.
Cranberry Flaxseed Muffins
Hummus is traditionally made with chickpeas, but soybeans make a nutritious substitute.
Slow Cooked Smokin’ Habanero Beans and Ribs
Get out the napkins! Serve with crusty bread and a salad or coleslaw.
Black Bean and Corn Quesadillas
Taking less than 15 minutes from start to finish, this quesadilla is perfect after a late night at work.
Habanero Black Bean Mango Salad
Sure to be the summer’s favourite salad, this is great alongside burgers, ribs, chicken and steak.
Organic Rice and Bean Medley Salad
A fabulous vegetarian main course salad. Leftovers make a great lunch.
Deep-fried chickpea croquettes called falafel are a Middle Eastern specialty and are also a popular street food in Canada’s urban areas. Here we form falafel mixture into patties instead of croquettes and reduce the fat by frying in a nonstick pan.
Chick Pea Korma
Korma is a creamy, nut-based mild curry sauce. You could spend hours making it from scratch, or just open a bottle of PC’s korma sauce! Squash and chick peas make a hearty dish, perfect for vegetarians.
Edamame & Corn Salad
Most kids like edamame, even those who wouldn’t touch a canned soybean.
Eggplant and Lentil Madras
Madras is a spicy curry sauce from southern India containing tomato, onion and coconut. We’ve tossed it with lentils and roasted eggplant to make a fabulous vegetarian dish that’s very high in fibre.