Kombu is a member of the kelp family; high in calcium, magnesium, and dietary fibre. It is an important ingredient in dashi, a stock used as the base for miso soup.
1 - 4 in (10 cm) square of kombu
6 cups (1.5 L) cold water
Lightly score surface of the kombu and place it in pot with cold water.
Soak for 15 minutes, then heat water slowly to a simmer. Remove kombu just before boiling point—cooking at high temperatures can produce a fishy flavour.
Use this savoury stock for soups, braises, and rice dishes. Reserve the cooked piece of kombu for other recipes (see Pickled Kombu with Ginger).
Makes 6 cups (1.5 L).
source: "Sea Vegetables", alive #334, August 2010
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.