(pictured with Orange Maple Glazed Cornish Hens)
For the vegetarians in your gathering, make a stuffing that is protein rich by adding a meat substitute such as seitan strips (a wheat-based meat substitute available in health food stores).
1 1/2 to 2 cups (300 to 450 grams) seitan or meat substitute
3 cloves garlic, minced
1 large onion, diced
3 stalks of celery
1 loaf of your favourite cornbread or multigrain bread
1 tsp (5 mL) sage
Salt and pepper to taste
1/2 cup (125 mL) vegetable broth
Preheat oven to 350 F (180 C). Sauté the vegetables and seitan in a frying pan. In large bowl, crumble bread and add vegetable mixture. Add seasonings and broth to moisten. Bake 35 minutes, uncovered.
source: "Easy Traditional Elegance", alive #278, December 2005
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.
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