These are so delicious! They’re ideal hot or cold as a mezze dish, starter, snack, or spicy picnic addition. Kaffir lime leaves are commonly used in Thai, Indonesian, Cambodian, Malaysian, and Vietnamese cooking and can be sourced in frozen form quite easily from Asian grocers. They impart a very distinct citrus note unlike any other ingredient I know—just their aroma makes me hungry. Inevitably, lemongrass goes very well with them, but the sweetness of roasted carrot and the slightly bready caraway seeds just make this dish irresistible. Lime leaves are double-shaped, making them perfect to wrap around things for cooking. Otherwise, wrap a large single leaf around each carrot piece. You don’t eat the leaves, by the way … but you knew that, right?
Carrot and Lime Leaf Kebabs and Beetroot and Coconut Dip recipes were extracted from Cooking for the Senses: Vegan Neurogastronomy by Jennifer Peace Rhind and Gregor Law, published by Singing Dragon. Order your copy at singingdragon.com.
4 large carrots, peeled and sliced on a diagonal into 1/2 in (1.25 cm) coins
1/4 cup (60 mL) canola oil, preferably lemongrass flavoured
Pinch of chili flakes
1 tsp (5 mL) caraway seeds
1/2 tsp (2 mL) ground turmeric
Pinch of sea salt
2 to 3 grinds of black pepper
Kaffir lime leaves, fresh or frozen and thawed (16 double leaves)
4 long bamboo skewers, soaked in water
Each serving contains: 153 calories; 1 g protein; 14 g total fat (1 g sat. fat, 0.3 g trans fat); 7 g total carbohydrates (3 g sugars, 2 g fibre); 89 mg sodium
Bring medium pot of lightly salted water to a boil. Parboil carrots for 10 minutes.
While carrots are cooking, make marinade. In large bowl, combine oil, chili, caraway seeds, turmeric, salt, and pepper.
Drain carrots and add to marinade. Allow to sit for 10 to 15 minutes, tossing them around occasionally.
While carrots are marinating, preheat oven to 200 C (400 F).
Wrap each carrot piece in a lime leaf, then skewer. Repeat till you have skewered all carrot pieces equally between the 4 bamboo skewers. Lay skewers across small roasting dish so carrot pieces are suspended. Drizzle with remaining marinade and roast for 20 to 25 minutes, until tender and lightly charred.
This recipe is part of the Can Neurogastronomy Save the World? collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.