With this premade breakfast loaf, you need not hover over a pot of simmering grains in the morning to serve up oatmeal. Grated carrot adds moisture, while the tender apple topping shows you’re willing to go to the extra effort to satisfy Mom’s palate. Both the loaf and apple topping can be made at least three days in advance. If following a gluten-free diet, use oats and oat flour that are certified gluten free.loa
1 cup (250 mL) steel-cut oats
1/2 cup (125 mL) oat flour or whole wheat pastry flour
1 cup (250 mL) grated carrot
1/3 cup (80 mL) chopped pecans
1/3 cup (80 mL) dried currants
1 tsp (5 mL) allspice
2 large organic eggs
1/3 cup (80 mL) milk or unsweetened dairy-free milk 2 unpeeled apples, sliced
2 Tbsp (30 mL) butter or butter substitute 3 Tbsp (45 mL) pure maple syrup
1/2 tsp (2 mL) cinnamon
In large bowl, place oats and cover with water; let soak for at least 2 hours.
Preheat oven to 350 F (180 C) and line loaf pan with piece of parchment paper large enough to make at least a 1 in (2.5 cm) overhang. Drain oats and return to bowl; stir in flour, carrot, pecans, currants, and allspice. In separate bowl, whisk together eggs and milk. Add egg mixture to bowl with oat mixture and stir to combine.
In lined loaf pan, place oat mixture and press down firmly to compact. Bake in preheated oven for 35 minutes, or until loaf is set. Let cool in pan for several minutes before using parchment paper overhang to lift oat loaf from pan. When ready to serve, slice loaf using serrated knife and reheat slices in microwave for about 1 minute. To make apple topping, in medium saucepan, melt butter and maple syrup over medium heat. Add apple slices and cinnamon; heat until apple is very tender, stirring occasionally, about 5 minutes. Serve loaf slices topped with braised apples.
To make parchment paper easier to fit into baking pans, simply crunch up a piece, run under water for a few seconds, and then wring out excess liquid. The soaked paper will now effortlessly mould into the shape of the pan.
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.