(Pictured with Lower-Fat Taheena Sauce)
A popular Middle Eastern dish with many variations, kibbeh is usually made with meat and bulgur wheat. Ground seitan and a few nontraditional ingredients provide a base for this delicious vegetarian kibbeh. Feel free to do as some modern chefs do, and experiment with adding dried fruit, pine nuts, and greens; layering with vegetables or lentils; and adding glazes, such as a pomegranate-molasses glaze. Kibbeh is best made ahead of time and served at room temperature.
12 oz (340 g) seitan, drained well and cut into 1 in (2.5 cm) chunks
1 medium onion, cut into 8 pieces
1/2 cup (125 mL) medium-grind (#2) bulgur wheat, rinsed and drained
1 small 4 oz (115 g) potato, peeled and grated
2 Tbsp (30 mL) low-sodium soy sauce
2 Tbsp (30 mL) low-sodium ketchup
2 Tbsp (30 mL) nutritional yeast flakes
1 Tbsp (15 mL) dried mint
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) allspice
Freshly ground black pepper to taste
2 medium tomatoes, thinly sliced
1 small onion, thinly sliced
Salt and freshly ground black pepper to taste
1 Tbsp (15 mL) extra-virgin olive oil
Preheat oven to 350 F (180 C).
Process seitan chunks in food processor until they look like coarsely ground meat. Remove from food processor to bowl. Process onion in food processor (no need to wash processor bowl) until minced, then add ground seitan and process to a slightly finer texture.
Mix onions and seitan together well with remaining ingredients (except toppings) in large bowl. Press mixture into 9 in (23 cm) round shallow baking dish with straight rim (such as a tart pan), lined with baking parchment cut to fit.
Cut kibbeh carefully all the way through to bottom of dish in diamond pattern. Cover top with the tomato slices (in one layer) and scatter with sliced onion. Sprinkle lightly with salt and pepper to taste and drizzle with the olive oil. Bake for 1 hour.
Place baking dish on cooling rack. Kibbeh firms up as it cools and can be reheated or eaten at room temperature. To serve kibbeh re-cut diamonds that were cut before baking and loosen sides with table knife. Serve with Lower-Fat Taheena Sauce, if you like.
Each serving contains: 204 calories; 16 g protein; 3 g total fat (0.5 g sat. fat, 0 trans fat); 30 g carbohydrates; 6 g fibre; 276 mg sodium
source: "Seitan", alive #358, September 2012
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.