Consider leaving the peel on your potatoes as this significantly adds to the fibre you’ll receive. Adding garlic helps build the immune system at this critical time of year, and why not squeeze in some greens? When chopped finely and swirled into the potatoes, they are a real crowd pleaser. Saturated fat is removed entirely by using soy milk and olive oil instead of cream and butter.
6 cups (1.5 L) water
4 large potatoes, cut into quarters
4 cloves garlic, whole and peeled
2 cups (500 mL) spinach, cut into thin strips
1/3 to 1/2 cup (85 to 125 mL) unflavoured, enriched soy milk
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) dried parsley
Sea salt and freshly ground pepper to taste
Bring water to boil in large pot then add potatoes and garlic. Cook on medium-high for 15 minutes, until potatoes are tender.
Pour 1/2 cup (125 mL) water into a second pot or frying pan, add spinach and steam for 5 minutes. Drain and transfer potatoes and garlic to large bowl. Add soy milk, olive oil, parsley, salt, and pepper, and mash well. Drain steamed spinach and stir evenly into potatoes.
source: "Easy Traditional Elegance", alive #278, December 2005
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.