Not just for slaw, red cabbage gives wraps visual appeal and crunchy texture, and ups their health ante. However, you could also use green or savoy cabbage. Toasting quinoa first imbues the grain with a tantalizing nutty flavour, while goat cheese adds tang and creamy texture to these wraps. They can be assembled ahead of time and brought along to the office for a nutritious way to break out of the lunchtime sandwich blues.
1 cup (250 mL) organic quinoa, preferably red or black
2 cups (500 mL) low-sodium vegetable broth
1 large apple, diced
1/3 cup (80 mL) roughly chopped almonds or walnuts
1/3 cup (80 mL) chopped parsley
2 green onions, thinly sliced
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
2 Tbsp (30 mL) cider vinegar
1 garlic clove, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1 head red cabbage
5 oz (140 g) soft goat cheese, crumbled
Heat heavy-bottom saucepan over medium heat. Add quinoa and toast until fragrant and beginning to pop, about 4 minutes, shaking the pan often to prevent burning. Add broth to pan, bring to a boil, reduce heat, and simmer covered until quinoa is tender and water has absorbed, about 12 minutes. Set aside to cool and then fluff with fork.
Toss together quinoa, apple, almonds or walnuts, parsley, and green onion. In small bowl, whisk together oil, cider vinegar, garlic, salt, and pepper.
Bring large pot of water to a boil. Place cabbage head in water and simmer for 8 to 10 minutes, turning often. This will help soften leaves and make them easier to separate. Carefully, remove cabbage head from water using tongs and slice off tough bottom end. Remove 10 leaves, being careful not to tear them. Some outer leaves may have ripped during boiling, so will need to be discarded. Return cabbage to pot of boiling water if needed after stripping a few leaves to soften inner leaves further. Reserve remaining cabbage for other uses.
Place some goat cheese and quinoa mixture down centre of a cabbage leaf. Fold pliable top of leaf (opposite the core end) over part of quinoa mixture and then fold over each side of leaf. Turn over wrap so that seams are on bottom. Repeat with remaining ingredients.
Makes 10 wraps.
Each wrap contains: 121 calories; 5 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 13 g total carbohydrates (3 g sugars, 2 g fibre); 107 mg sodium
source: "Wrap & Roll", alive #377, March 2014
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.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.