This colourful winter salad is a delicious stand-alone dish or can compliment any menu. In the case of an entirely plant-based meal, pair it with our Smoky Tempeh over a bed of Confetti Millet.
Versatile tofu mayo Tofu mayo is delicious drizzled over any salad. It’s excellent for a Caesar salad, over roasted beets, and even asparagus and broccoli.
Rinse and drain tofu. Place in blender, food processor, or cup of immersion blender. Start with 1 Tbsp (15 mL) lemon juice and whirl mixture, scraping down sides of the bowl or cup until tofu is creamy and smooth. Taste, and add more lemon juice and seasonings if you wish. Add a splash of water if youu2019d like a thinner consistency. Mayonnaise can be stored in a tightly covered container in the refrigerator for up to a week.
Bring pan of water to a boil. Remove from heat. Add cabbage to hot water and immediately drain in sieve and then plunge into ice water. You want cabbage to be brightly coloured but still crisp. Shake well, and spin in salad spinner. Add to large serving platter and top with grated carrots, sliced endive, toasted nuts, and dried fruit. Drizzle with tofu mayo and serve.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
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.