A little blend of “N’awlins” with Tuscany makes this spicy cauliflower steak platter a hearty dish. We tempered the southern heat with fresh spinach and tomatoes. And then scattered it with cooling goat cheese and a little added crunch of pine nuts. Beautiful colours with amazing flavours, it’s delicious paired with fresh tomato soup.
Creole spice blend is delicious used in many Southern dishes such as jambalaya and gumbo. But don’t stop there. Use it in your favourite tomato or squash soup recipe or in a risotto dish for some added kick.
In mini food processor, combine Creole spices and pulse into a fine powder. It can be stored in an airtight container at room temperature for up to 2 months.
Preheat oven to 400 F (200 C). Line large baking sheet with parchment paper. Brush cauliflower steaks with oil and arrange on baking sheet in single layer. Dust steaks evenly with 2 Tbsp (30 mL) Creole spice blend. Bake steaks in centre of preheated oven for 25 to 30 minutes, or until golden and almost tender.
Chop spinach very finely and place in large bowl. Add 1 tsp (5 mL) Creole spice blend, lemon juice, and salt. Toss together to evenly blend. Add a splash of oil if you wish.
When cauliflower steaks are done as you like, remove from oven and arrange on platter. Scatter chopped spinach overtop, along with tomatoes, olives, goat cheese, and pine nuts. Add more seasonings, to taste.
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.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.