Some foods don’t work at a picnic; icing is one of them. These rich, dense chocolate cupcakes are great icing-free. I serve them with in-season berries. Pack extra water so you can rinse off the berries just before serving.
1 cup (250 mL) whole wheat flour
2/3 cup (160 mL) all purpose flour
1 1/2 cups (350 mL) granulated organic white sugar
2/3 cups (160 mL) natural cocoa powder
1 1/2 tsp (7 mL) baking soda
1/4 cup (60 mL) organic refined canola oil
1 cup (250 mL) organic chocolate soy beverage
2 tsp (10 mL) lemon juice
1 omega-3 egg
1 - 4.5 oz (128 mL) jar strained prunes (baby food)
1 Tbsp (15 mL) pure vanilla extract
Preheat oven to 350 F (180 C). Line 2 cupcake pans with 18 paper cupcake liners.
In large bowl, whisk together whole wheat flour, all purpose flour, sugar, cocoa powder, and baking soda. Add oil, chocolate soy beverage, lemon juice, egg, strained prunes, and vanilla. Using hand mixer or wire whisk beat ingredients together for 1 minute, scraping bowl often. Turn speed up to medium or whisk as if your life depends on it; mix for 2 minutes.
Pour equally into 18 paper cupcake liners and bake for 20 to 25 minutes or until a toothpick comes out clean. Cool on wire rack for 10 minutes, then remove from pans and continue cooling. Serve with fresh berries. Makes 18 cupcakes.
Store completely cooled cupcakes in a resealable, nonbreakable container for up to 2 days.
Each cupcake contains: 158 calories; 3 g protein; 4 g total fat (0.5 g sat. fat, 0 g trans fat); 30 g carbohydrates; 1 g fibre; 118 mg sodium
Adapted from Ultimate Foods for Ultimate Health...and don’t forget the chocolate!(Whitecap, 2007).
source: "The Organic Picnic", alive #322, August 2009
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.