Veggie Garden

  • Cooking time0
  • Prep time30
  • Servings8
recipe image Veggie Garden


  • 6 slices pumpernickel bread
  • 1 cup kalamata olives, pitted and chopped
  • 0.25 cup toasted pumpkin seeds
  • 0.25 cup raisins
  • 0.25 cup roasted almonds
  • 8 heirloom carrots, cleaned
  • 6 small radishes, trimmed and cut in half
  • 0.5 head cauliflower, cut into small florets
  • 10 cherry tomatoes
  • 1 Tbsp. 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


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. 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. 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.