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Veggie Garden

An edible garden you can eat right after “planting”? Sounds like a soil-proof plan for a vegan-friendly meal. Recipe was made exclusively for Becel by Chef Matt Dean Pettit.
  • Cooking time
  • Prep time
  • Portions 8
recipe image Veggie Garden

Ingredients

  • EDIBLE GARDEN:
  • 6 slices pumpernickel bread
  • 1 cup (250 mL) kalamata olives, pitted and chopped
  • 1/4 cup (60 mL) toasted pumpkin seeds
  • 1/4 cup (60 mL) raisins
  • 1/4 cup (60 mL) roasted almonds
  • 8 heirloom carrots, cleaned
  • 6 small radishes, trimmed and cut in half
  • 1/2 head cauliflower, cut into small florets
  • 10 cherry tomatoes
  • WHITE BEAN DIP
  • 1 Tbsp. (15 mL) Becel® Vegan margarine
  • 1 shallot, finely diced
  • 1 can (425 g) cannellini beans, rinsed and drained
  • Juice of 1 lemon
  • 2 sprigs parsley, chopped
  • Salt and freshly ground black pepper to taste
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. For Edible Garden, place pumpernickel bread, olives, pumpkin seeds, raisins and almonds into a food processor. Blitz until ingredients are blended and the mixture has a soil-like consistency.
  2. Evenly distribute the “edible soil” on a large serving platter. “Plant” the veggies into the soil, placing them as if they were growing from it.
  3. For White Bean Dip, in a food processor, add Becel® Vegan margarine, shallot, cannellini beans, lemon juice and parsley. Blitz until smooth, then season with salt and black pepper. Serve alongside the edible garden as a dip.