This recipe is for an appe-tempting small bite. Quantities can be doubled to create the ideal summertime lunch. Albacore tuna is an affordable substitute to make this a regular favourite.
4 oz (115 g) premium ahi tuna, sliced 1/4 in (6 mm) thin
6 cherry tomatoes, halved
1/2 avocado, cubed
2 Tbsp (30 mL) pine nuts, toasted
2 cups (500 mL) arugula, washed and trimmed
1 lemon, juiced and zested
1 lime, juiced and zested
1 shallot, fine diced
1/8 cup grapeseed oil
Salt and cracked black pepper to taste
Dressing Combine lemon and lime juice and zest together with shallot in a stainless steel bowl, and season to taste. Let sit for 2 minutes before slowly pouring in grapeseed oil, whisking continuously.
Salad In another bowl combine tuna, cherry tomatoes, avocado, and toasted pine nuts. Add in arugula, and gently toss with other ingredients. Add enough dressing to lightly coat the leaves, and finish seasoning to taste.
Divide among the plates in uniform stacks. Serves 4.
source: "The Life of Riley", alive #285, July 2006
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.