Broccoli rabe, also called rapini or Chinese broccoli in Asian markets, hits peak season in early spring. Its pronounced bitter taste is tamed somewhat with cooking. This elegant plant-based recipe proves that overcooked vegetables are sometimes a good thing.
Despite the name, leafy broccoli rabe tastes nothing like broccoli. Its uses and flavours are closer to turnip and mustard greens. All parts of broccoli rabe—stems, florets, and leaves—are edible. Just like broccoli rabe, broccolini is also a cruciferous vegetable but is a hybrid cross between broccoli and Chinese broccoli (also called gai lan or Chinese kale). It has long stalks with small broccoli-like florets and less of a bitter edge than rabe.
In large skillet, heat oil over medium heat. Add shallots and garlic, and heat until garlic turns golden and shallots soften, about 2 minutes. Stir in red pepper flakes, 1/4 tsp (1 mL) salt, and pepper; heat for 30 seconds. Place broccoli rabe in pan and sauteu0301 for 3 minutes, stirring frequently. Pour in 3/4 cup (180 mL) water and bring to a simmer; heat over medium until rabe turns vibrant green and stems begin to soften, about 8 minutes, stirring occasionally. Add tomatoes to pan, bring to a simmer, and heat for 10 minutes. Stir in balsamic vinegar and lentils and heat through. Cover pan to keep warm while you prepare polenta.
In medium-sized saucepan, bring 4 cups (1 L) water to a boil. Add remaining 1/2 tsp (2 mL) salt and thyme to water and then slowly pour in cornmeal. Reduce heat to medium-low and cook, whisking frequently with wooden spoon to break up any clumps and to make sure cornmeal is not sticking to bottom of pan, until polenta is tender and creamy, about 15 minutes. If polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking.
Divide polenta among shallow serving bowls and top with rabe ragu and Parmesan, if using.
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.