Serves 4 / ready in 30 minutes
On a trip to Montreal with friends, we shared a broccoli-based “Caesar” salad as a starter plate. It featured a whole broccoli stalk that had been charred on a grill, finished in the oven and then smothered in Caesar dressing. It was so good that I would have fought everyone at the table for the last bite. The smoky tempeh makes this a more filling vegetable course, too.
I blanch the broccoli here, but I’ve also prepared this salad with roasted broccoli florets as a warm salad. Just place the florets on a baking sheet, toss with a drizzle of olive oil, salt and pepper and roast in a 400 F oven for about 20 minutes or so.
Make the Creamy Cashew Caesar Dressing: In jar with tight-fitting lid, combine cashew butter, water, lemon juice, salt and pepper. Stir with a spoon or small spatula until cashew butter is broken up. Mash chunks of cashew butter against sides of jar to get it as integrated as possible. Add garlic, Dijon mustard, capers, nutritional yeast and olive oil. Tightly secure lid, and shake jar vigorously until dressing has a smooth and creamy consistency. Set aside.
Make the salad: Bring large saucepan of water to a boil over medium-high heat. Add a fat pinch of salt and broccoli florets, and simmer until broccoli is just tender and bright green, about 4 minutes. Drain broccoli and run under cold water to stop the cooking process. Set aside.
In small bowl, stir together paprika, smoked paprika, maple syrup, apple cider vinegar and tamari. Set aside.
Dry saucepan and return it to stove over medium heat. Add oil and let it heat through until shimmering slightly. Add crumbled tempeh, spreading it out to a single layer. Let it sit and brown for a full 2 minutes. Then stir it up, and let it sit for another full minute. Pour paprika mixture into pan. It should sizzle quite a bit. Stir to coat all of the tempeh. Remove from heat.
Place broccoli on serving platter. Drizzle Creamy Cashew Caesar Dressing overtop. Scatter smoky tempeh bits overtop as well. Garnish with some nutritional yeast and freshly ground black pepper to finish. Serve immediately.
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.