Put some spark in mealtime with this salad that offers up a riot of earthy, peppery, creamy, sweet, and salty flavours—all enveloped in a savoury-sweet carrot dressing. With each passing forkful, you may find yourself forgetting that it also has off-the-chart nutrients.
For the purposes of salads, you want to use lentils that hold their shape once cooked. Black (beluga) and French (Le Puy) green lentils fit the bill.
A large JAMA Internal Medicine study found that people who consumed plant proteins such as lentils and quinoa more often experienced lower rates of early death, particularly from heart disease. Plant proteins come with an arsenal of vitamins, minerals, fibre, and antioxidants that give them serious health-hiking powers.
Heat oven to 400 F (200 C).
In cake or casserole pan, place beets and add enough water so that it covers the bottom 1 in (2.5 cm) of beets. Cover pan with parchment paper, place in oven, and bake for 35 minutes, or until beets are fork-tender. When cool enough to handle, rub beet skins off with paper towel. Slice beets into 1 in (2.5 cm) wedges.
In medium saucepan, place lentils, bay leaf, a couple pinches of salt, and 2 cups (500 mL) water. Bring to a boil; reduce heat to medium-low and simmer, covered, until lentils are tender but still have some bite, about 25 minutes. Drain any excess liquid.
In separate saucepan, place quinoa, a couple pinches of salt, and 1 1/2 cups (350 mL) water. Bring to a boil, reduce heat to medium-low and simmer, covered, until quinoa is tender and liquid has absorbed, about 13 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
To make dressing, place steamer basket in pot with 1 in (2.5 cm) water. Place carrot in basket, cover, and steam until carrot is fork-tender. In blender container, place carrot, 2 Tbsp (30 mL) of the carrot steaming water, olive oil, vinegar, miso, ginger, and sesame oil, if using, and blend until as smooth as possible. Add more water if needed to help with blending.
To serve, divide arugula or dandelion greens among serving plates and top with lentils, quinoa, beets, avocado, mint or dill, feta, pumpkin seeds, and dried cherries. Drizzle on carrot dressing.
This recipe is part of the Raising the [Salad] Bar collection.
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.
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.