Serves 4 to 6.
There’s a bit of work with this recipe, but it’s well worth it. “Falagers” is the nickname we gave to falafels made from legumes soaked in lager beer before cooking. Making them from scratch is a bit of a give-and-take game. Too wet, add flour. Too dry, they’ll need an egg white. It’s all about a feeling and making sure the mixture holds together while still staying moist. Once baked, there’s plenty more yum when served with a smoky garlic tomato beer sauce.
With the lentil falafel seasonings and the smoked overtones in the sauce, serve with a crisp blonde craft lager laced with a little malt and a hint of hops.
In large bowl, place lentils, beer, and 2 cups (500 mL) water. Stir together. Cover and refrigerate for 8 hours.
Preheat oven to 375 F (190 F). Slice just enough top off garlic head to expose cloves. Place in loosely fitted bed of foil. Drizzle with 1 tsp (5 mL) avocado oil and a bit of water. Bake in oven until cloves are soft when pressed, about 40 minutes. Remove and cool. Place roasted garlic in small bowl and refrigerate until ready to use.
Once lentils have fully soaked, drain and place in large saucepan along with 3 cups (750 mL) fresh water. Bring to a boil; then reduce heat to medium-low and, with lid ajar, simmer for 20 minutes, or until lentils are tender but not mushy. Drain well and set aside to cool.
Once cooled, place lentils in food processor along with onion, cilantro, flour, cumin, coriander, salt, and pepper. Pop roasted garlic cloves from their skins and add. Pulse until a coarse meal forms, occasionally scraping down sides of food processor with spatula. Texture should be like a firm, slightly chunky cookie dough. Do not overprocess to a smooth paste.
Transfer mixture to large bowl. Cover bowl with wrap and refrigerate for about 2 hours to slightly firm.
Preheat oven to 400 F (200 C). With damp palms, shape mixture into 2 in (5 cm) balls and slightly flatten into patties. Place on parchment-lined baking sheet in a single layer.
If mixture is too loose, return to bowl and stir in a little more flour, a tablespoon at a time, just until it will hold together. Be careful, as too much flour will make them dense. Lightly brush patties with remaining 1 tsp (5 mL) avocado oil.
Bake in oven for 10 minutes per side or until golden. Serve with Smoky Tomato Sauce. Delicious as sliders with arugula and sliced avocados, it can be served as an appetizer or a main course.
This recipe is part of the Brewed Flavours collection.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.