Chocolate and rosemary make an interesting combo for a dessert. The rosemary is reminiscent of mint, but with a darker and earthier flavour.
1 cup (250 mL) milk
1 cup (250 mL) table cream
3 Tbsp (45 mL) chopped fresh rosemary
3/4 cup (180 mL) organic cane sugar
1/3 cup (80 mL) cocoa powder
2 Tbsp + 1 tsp (35 mL) cornstarch
Pinch of sea salt (optional)
3 1/2 oz (100 g) good-quality 70 percent dark chocolate, chopped
1 Tbsp (15 mL) vanilla
In saucepan bring milk, cream, and rosemary just to a boil, then remove from heat. Let stand 15 to 30 minutes to infuse, then strain.
Stir sugar with cocoa, cornstarch, and salt. Bring milk and cream back to a boil, then whisk in sugar mixture. Reduce heat to medium. Whisk constantly until pudding thickens and starts to boil. Remove from heat and stir in chocolate and vanilla until smooth.
Pour into dishes and refrigerate until chilled. Pudding will thicken more as it cools.
Each serving contains: 261 calories; 4 g protein; 14 g total fat (9 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 54 mg sodium
source: "Grow, Cook, Heal", alive #346, August 2011
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.