Typical of Vietnamese fare, bánh mi is a familiar Saigon submarine-type sandwich often sold by street vendors. It’s a soft bun loaded with pickled veggies and shaved cucumber piled high onto grilled meat. We jazzed up our version with spicy kimchi and plenty of fresh crisp cucumber to balance it out.
Best beer? Put your buds on fire with this fusion sandwich and then chill them out with a cool IPA.
For a vegetarian burger, substitute grilled tempeh patties for the ground beef and opt for vegan mayonnaise.
In large bowl, combine ground beef, garlic, gingerroot, and pepper. Mix with a fork or your hands to blend. Do not overwork meat or your patties will become tough when grilled. Divide mixture into 4 even-sized patties, about 1/2 in (1.25 cm) thick. Place on plate and refrigerate. Grease barbecue grate and preheat grill to about 425 F (220 C).
In small bowl, combine mayonnaise, chili garlic sauce, and lime juice. Stir to blend. Set aside.
Place patties on preheated barbecue; grill for at least 3 minutes per side, flipping once, until meat thermometer inserted in thickest portion registers 160 F (70 C) in centre. Remove from heat to clean, warmed plate and cover to keep warm. Burgers will continue to cook as they rest.
Lightly spread cut sides of buns with some mayonnaise mixture. Place cut side down on grill and lightly toast.
To assemble, divide remaining mayonnaise mixture evenly among bottom halves of toasted buns. Top each with a couple of lettuce leaves. Place one patty on each. Top with equal amounts kimchi, shaved cucumber, and cilantro leaves. Add additional garnishes if you wish. Cover with top bun halves and serve.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.