For the ultimate food waste-reducing (and shockingly pink) snack, this dish uses all the parts of the beet. The healthy baked falafel incorporates the sturdy beet greens, and the tangy magenta hummus (perfect for dipping or dolloping) uses the beetroot.
To make this a meal, spread a whole grain pita with hummus and nestle falafel, lettuce, avocado, and cucumber slices inside. Or, serve it veggie burger-style on a whole grain or lettuce bun.
For hummus, preheat oven to 400 F (200 C). Add beet quarters to sheet of parchment paper and crunch into a ball; place on baking sheet. Roast for 45 minutes to 1 hour, or until tender when pierced with knife. Cool to room temperature or refrigerate until ready to use.
In food processor, pulse ginger and garlic until finely minced. Add tahini, lemon zest and juice, salt, and pepper. Pureu0301e until light and fluffy, scraping down sides once or twice. Add roasted beets and pulse until coarsely chopped. Scrape down sides and pureu0301e until smooth, creamy, and uniformly magenta. Store in airtight container in refrigerator for up to 1 week, or until ready to serve with falafel.
For falafel, increase oven temperature to 425 F (220 C). Line large baking sheet with parchment paper and grease with avocado oil. In food processor, pulse garlic until finely chopped. Add onion, beet greens, and chickpeas. Pulse until finely chopped. Add lemon juice or vinegar and pulse again. Add chickpea flour and salt, and pulse until fully combined. Let mixture sit for 15 to 20 minutes.
Scoop dough onto prepared baking sheet and form into 12 squat patties, leaving a little room between each falafel. Bake for 15 to 18 minutes, until bottoms are browned and top is dry. Flip so the crispy (presentation) side is on top. Serve warm, room temperature, or chilled with beet hummus to dip, spread, or dollop.
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.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.