Red curry is a rich and decadent classic. Instead of fattier cuts of beef, low-fat, high-protein tofu is used, along with nutrient-dense cauliflower. Accompanied by coconut cilantro brown rice, you’ll want to put away your takeout menus for good.
Instead of tofu, use chickpeas or boneless skinless chicken breasts.
Any lean, neutral animal protein can stand in for a vegetarian one. Try organic chicken breast, beef, or salmon instead of tofu and tempeh. If you’re working with poultry, meat, or fish for stir-fries and fried rice, cook it through before combining it with raw vegetables, or use last night’s cooked leftovers.
For the rice, in medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 45 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork and stir in coconut. Stir in cilantro immediately before serving.
For the curry, heat oil over medium in large pot. Add onion and garlic; sauteu0301 for 5 to 8 minutes, until soft. Stir in coconut milk and curry paste until combined, followed by tomatoes, tofu, cauliflower, and lemon juice. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until cauliflower is tender. Serve curry over prepared rice and garnish with mint.
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.