These savoury muffins deliver a potent double dose of pumpkin by utilizing both pumpkin purée and pumpkin seeds. Delicious as an accompaniment to a warming bowl of your favourite cold weather soup or stew, they’re also delicious as a snack on the go.
Preheat oven to 350 F (180 C). Lightly grease 8 cups of a muffin tin with coconut oil. Set aside.
In medium bowl, whisk together almond flour, coconut flour, baking powder, salt, pepper, and 3 Tbsp (45 mL) pumpkin seeds.
In another medium bowl, whisk together eggs, pumpkin purée, rosemary, thyme, and sage. Stir in dry ingredients until fully incorporated. Divide batter among prepared muffin cups and sprinkle tops of muffins with remaining pumpkin seeds and Parmesan cheese.
Bake until wooden skewer inserted into a muffin comes out clean, about 30 minutes. Let muffins cool in pan for a couple of minutes before transferring to cooling rack to cool completely.
Tip: making your own pumpkin purée is easy. Simply toss wedges of pumpkin with a little grapeseed oil or avocado oil before placing on baking tray and roasting in 400 F (200 C) oven until fork tender, about 35 to 45 minutes. Let cool slightly, scrape pumpkin flesh from skin, and purée in food processor until smooth.
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.