Serves 3 to 4.
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.
The best tomato for this delicious pasta sauce is the very popular heirloom tomato known as Brandywine with its strong, robust tomato flavour.
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.
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.
“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.