Roasting brings out the natural flavours of veggies in this vegan entertaining platter. Switch up beans and herbs to transform this dish into something new.
Turn this platter into pizza: spread cooked flatbreads with hummus, chop vegetables to add on top, slice, and serve.
Preheat grill pan to medium-high (see below for oven directions). For vegetables, on large rimmed baking sheet, coat eggplant and peppers with oil. Sprinkle with salt. Grill eggplant for 5 to 6 minutes per side, or until grill marks appear and eggplant is soft. Roast peppers, turning often for 10 to 15 minutes, until collapsed and charred on the outside. (Alternatively, roast on 2 large baking sheets at 400 F for 35 to 45 minutes, or until tender.) When cool enough to handle, remove stems and seeds from peppers. Reserve.
For flatbread, in large bowl, mix flour with psyllium or flaxseed, baking powder, and salt. Stir in milk. Using hands, knead dough into smooth ball, adding more flour if itu2019s sticking to your hands. Transfer to oiled cutting board and slice into 4 balls. Coat each ball in oil, stretch with fingers until 1/4 in (0.6 cm) thick. Grill bread or pan-fry bread for 2 to 4 minutes per side, until dark brown and dough is cooked through. Reserve.
For hummus, in food processor, pulse garlic until minced. Add tahini, lemon juice, 2 Tbsp (30 mL) water, miso, and cumin. Blend until smooth and creamy. Add chickpeas, blend until smooth, scrape down sides, and blend again, adding more water to thin as needed. Smooth hummus into centre of large platter, drizzle with olive oil, and sprinkle with chili flakes. Arrange roasted vegetables, flatbread, and basil or mint around hummus, and serve family style.
This recipe is part of the A Week of Living Vegan collection.
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.
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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.
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