Classic dishes such as gazpacho are like rock stars. They don’t fade away, they just reinvent themselves. Case in point, this beet version is luscious and sweet and only gets better when adorned with a basil-infused sauce. If the soup thickens up too much upon resting, simply stir in additional broth or water.
Silky soft tofu is a great way to make creamy sauces minus the heavy calorie load of dairy-based cream.
Preheat oven to 400 F (200 C).
Toss beets, red pepper, onion, radishes, and garlic with 2 tsp (10 mL) oil and spread out on baking sheet. Roast until beets are tender, stirring once halfway, about 30 minutes. Let vegetables cool to room temperature.
Place broth, roasted vegetables, sun-dried tomatoes, cucumber, vinegar, horseradish, salt, and pepper in blender or food processor container and blend until smooth. Add additional broth if mixture is too thick. With the machine running on low speed, slowly pour in 2 Tbsp (30 mL) oil until incorporated. Chill soup for at least 2 hours before serving.
To make basil cream, blanch basil in small saucepan of boiling water for 10 seconds. Drain and immediately rinse under cold water. Transfer to blender or food processor container along with tofu, 2 Tbsp (30 mL) oil, lime juice, and a couple pinches of salt; pureu0301e until smooth. For a creamier consistency, you can try blending in a few splashes of plain soy or other milk.
Garnish bowls of gazpacho with basil cream and pumpkin seeds.
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.
“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.