Here’s a lighter, more flavourful Caesar salad. Tahini and walnuts, instead of mayonnaise and nutritionally corrupt croutons, add a healthy dose of beneficial fats. (pictured with Lemon Tofu Cheesecake, Caesar Salad, Herbed Sweet Potato Fries, and Baked Coconut Shrimp with Apricot Dipping Sauce)
2 Tbsp (30 mL) tahini
2 oz (57 g) canned anchovies, drained, rinsed, and chopped (optional)
4 medium cloves garlic, chopped
3 Tbsp (45 mL) lemon juice
2 Tbsp (30 mL) balsamic vinegar
2 Tbsp (30 mL) extra-virgin olive oil
Cracked black pepper to taste
2 large romaine lettuce heads, cut into bite-sized pieces
1/2 cup (125 mL) walnuts
In blender or food processor, blend tahini, anchovies, garlic, lemon juice, vinegar, oil, salt, and pepper for 1 to 2 minutes.
In large bowl, toss romaine with desired amount of dressing and walnuts. Leftover dressing can be refrigerated for about 1 week.
To kiss your salad with a wonderful grilled flavour, cut hearts of romaine in half lengthwise; brush cut side with oil and season with salt. Place lettuce on grate and grill over medium-high heat for 2 to 3 minutes or until grill marks appear. Add to salad. Makes 4 to 6 servings.
Each serving contains: 232 calories; 9 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 13 g carbohydrates; 7 g fibre; 442 mg sodium
source: "Organic Steak Night In", alive #322, August 2009
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.