Looking for proof that avocado has impressive chameleon capabilities in the kitchen? Here, it’s used to make a creamy pasta sauce without the deluge of saturated fat found in most cream-based sauces. Stirring in chickpeas and spinach only ups the nutritional ante of pasta night. You could also work in some cooked spring asparagus.
Lightly salting your pasta water adds flavour without making the noodles taste too salty. But only toss your salt into the pot after the water has come to a boil. This reduces the risk of the salt pitting your pots.
In large saucepan of lightly salted boiling water, prepare pasta according to package directions. Reserve 1/2 cup (125 mL) cooking liquid and drain.
In blender or food processor, pureu0301e together avocado flesh, 1/4 cup (60 mL) reserved pasta cooking water, lemon juice, chili powder, and salt. Add extra pasta cooking water if needed to reach a creamy consistency.
Heat oil in large skillet over medium heat. Place tomatoes, shallots, and garlic in skillet and heat until tomatoes have started to shrivel. Place spinach in pan and heat just until greens have slightly wilted. Stir in pasta, chickpeas, and avocado sauce; warm through.
Serve pasta topped with basil, Parmesan (if using), and freshly cracked black pepper.
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.