Traditionally made with bratwurst and fried, these plant-based balls are baked and made with tempeh and mushrooms for a savoury, satisfying chewy interior and a crispy exterior. You can also use your homemade plant-based bratwurst as a stuffing in place of the croutons, but it seems a shame to go to all that work shaping them just to pull them apart.
To make honey mustard, simply add up to equal parts honey or another liquid sweetener to yellow, grainy, or Dijon mustard, to taste. You can also add ground cayenne or smoked paprika for extra flavour.
In medium heat-proof bowl, soak sunflower seeds in 1 cup (250 mL) boiling water for 30 minutes. Drain, reserving soaking liquid, and transfer seeds to blender with 2 Tbsp (30 mL) reserved liquid. Blend until smooth, adding more liquid if needed to blend.
Preheat oven to 350 F (180 C).
In large skillet, heat 1 tsp (5 mL) oil over medium heat. When hot, sauté onion and garlic for 7 minutes, stirring frequently, adding water if sticking. Transfer to large bowl and add mushrooms, crumbled tempeh, drained sauerkraut, ground chia seeds, parsley, salt, pepper, cumin, caraway, 1/2 cup (125 mL) panko, and blended sunflower seeds. Form mixture into about 18 balls (between the size of golf balls and tennis balls), squeezing out excess moisture. Place on plates or baking sheet and refrigerate for 30 minutes.
In small bowl, whisk together gluten-free flour and beer or water. The consistency should be like thick soup rather than paste. Place remaining 1 cup (250 mL) panko in second small bowl. Check the sodium content of panko and add a pinch of salt if less than 50 mg per 1/4 cup (60 mL). Dip hands in flour mixture, then roll a ball around in your hands—rather than placing the ball directly into flour mixture. Then roll the ball directly in bowl of panko before returning it to plate. (The ball won’t fall apart if you roll directly in panko, but it will if you roll directly in the sticky flour mixture.) Repeat with remaining balls.
In large skillet, heat 1 tsp (5 mL) oil over medium-high heat. When hot, add half the balls and cook for 1 minute. Add more oil if necessary. Turn balls several times to brown all over, cooking for 1 minute per rotation. Transfer balls to baking sheet. Wipe out skillet, add remaining oil, and brown remaining balls. When browned, bake balls on baking sheet in preheated oven for 45 minutes. Serve with grainy, Dijon, or honey mustard (see tip), or mushroom sauce.
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.