Together, arugula pesto and hazelnuts add a whisper of bitterness to this dish that offers a fresh take on pasta night to welcome spring. Tossing chickpeas into the mix adds some satiating plant-based protein. If orecchiette pasta is not available, other shaped noodles such as penne work as stand-ins.
To jumpstart your pasta cooking water, bring a kettleful of water to a boil, pour into a large saucepan, and then add any additional hot tap water. This will reduce the amount of time it takes a pot of water to come to a boil.
Heat oven to 350 F (180 C).
On baking sheet, spread hazelnuts out and roast for 12 minutes, giving pan a shake once halfway through cooking. Test a hazelnut by slicing it in half to see if its centre is a couple of shades darker. If not, roast for another couple of minutes. Let nuts cool and then slice in half.
For arugula pesto, in food processor bowl, place arugula, horseradish, lemon zest, lemon juice, garlic, and salt, and blend until greens are broken down. With machine running, slowly pour olive oil in through the top feed tube.
Bring a large saucepan of salted water to a boil. Add pasta, stir, and return to a boil. Adjust heat so water boils gently and cook until al dente. Reserve 1/4 cup (60 mL) cooking water and drain pasta. Return pasta to pot and add arugula pesto. Slowly add in reserved pasta water so arugula pesto mixes evenly through the pasta. Gently stir in chickpeas and sundried tomatoes.
Divide pasta among serving plates and scatter on hazelnuts. Squeeze fresh lemon juice overtop.
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.