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Brown Rice Fettuccini with Crimini Mushrooms and Roasted Eggplant

Serves 3 to 4.


    Brown Rice Fettuccini with Crimini Mushrooms

    This 100 percent gluten-free dish is great for entertaining friends this summer. It is relatively easy to prepare and takes on a rich, almost smoky flavour because all of the contents of the sauce are roasted.


    Best tomato choice

    The best tomato for this delicious pasta sauce is the very popular heirloom tomato known as Brandywine with its strong, robust tomato flavour.


    Brown Rice Fettuccini with Crimini Mushrooms and Roasted Eggplant


    • 2 round Italian eggplants
    • 1/2 cup (125 mL) extra-virgin olive oil, divided
    • 1/2 tsp (2 mL) salt, divided
    • Pinch of pepper
    • 3 fresh tomatoes, quartered
    • 1 large onion, diced
    • 4 garlic cloves, smashed
    • 6 sprigs fresh thyme
    • 1 bay leaf
    • 2 cups (500 mL) quartered crimini mushrooms
    • 1 Tbsp (15 mL) balsamic vinegar
    • 1 Tbsp (15 mL) coconut sugar
    • Half of 5 1/2 oz (156 mL) can tomato paste
    • 2 Tbsp (30 mL) coarsely chopped fresh basil
    • 2 Tbsp (30 mL) coarsely chopped parsley
    • 1 - 16 oz (450 g) package brown rice fettuccini
    • Fresh basil
    • Parmesan cheese (optional)


    Per serving:

    • calories566
    • protein13g
    • fat30g
      • saturated fat4g
      • trans fat0g
    • carbohydrates70g
      • sugars24g
      • fibre16g
    • sodium357g



    Preheat oven to 375 F (190 C).


    Cut eggplants in half and score flesh sides making an X pattern. Brush eggplants with 3 Tbsp (45 mL) oil and sprinkle with 1/4 tsp (1 mL) salt and pinch of pepper. Place eggplant flesh side down on parchment paper-lined baking sheet and bake for 30 to 40 minutes, or until eggplant flesh is soft.


    In large bowl, toss 3 Tbsp (45 mL) oil, tomatoes, onions, and garlic together with thyme and bay leaf until well coated and season with 1/4 tsp (1 mL) salt and pinch of pepper. Place on parchment paper-lined baking sheet and bake for 45 minutes, or until tomatoes, onions, and garlic are nicely roasted.


    Once eggplant is cooked, scoop flesh out and toss with the rest of the roasted vegetables; set aside.


    In medium-sized pot over medium-high heat, sauteu0301 mushrooms in remaining olive oil until soft. Remove from pot. Add all roasted vegetables except mushrooms to pot along with balsamic vinegar, coconut sugar, and tomato paste. Bring to a simmer and cook for 10 minutes. Blend with food processor or immersion blender briefly to keep the sauce chunky and thick. Add mushrooms to pot and then basil and parsley.


    Bring large pot of water to a boil. Drop pasta into boiling water and cook for 8 minutes, until al dente. Drain water, and toss pasta with the sauce. Garnish with fresh basil and shaved Parmesan cheese, if using.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.