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.
Select the ripest figs you can find to add gorgeous sweetness to this hearty salad, which is just as useful for a family dinner as a workday lunch. Carrots and chickpeas are dressed in a savoury tahini yogurt dressing with Middle Eastern-inspired flavours. A little goes a long way with this fibre- and protein-packed salad, which keeps well in the fridge. Fall favourite Did you know that some varieties of figs have two seasons? They enjoy a brief, early season at the beginning of June and a second season from August to October. Fall figs tend to be sweeter and grow on the new wood of trees.
The apple in these turkey meatballs might not be immediately visible, but it’s working behind the scenes to help bind them together and adds sweet flavour and juiciness. Chinese five-spice powder—a blend of star anise, ground fennel seeds, Sichuan peppercorns, cloves, and cinnamon—lends lively flavour, alongside ginger and garlic. Packed full of protein, these meaty bites are a good source of vitamin D and iron and make for a tasty party appetizer. Meatball magic Handle with care A light touch is the key to a well-formed, juicy meatball. Using a tablespoon measure or cookie scoop, spoon heaping tablespoons into individual meatballs and toss them back and forth between your hands a few times, very gently, to round them off. Avoid squeezing or compressing the meat. Make ahead You can form meatballs 4 hours in advance and refrigerate before cooking. Lay meatballs in a single layer on parchment in glass dish; cover and refrigerate until ready to use. Remove meatballs from refrigerator about 30 minutes before you begin to cook to allow them to come to room temperature. This will ensure they cook evenly. Blot any excess moisture before adding to the hot pan. Turning with this trick When browning meatballs, use a cookie scoop to nudge and turn the meatball. If it loses its round shape, use the scoop to gently re-form.
Fall root vegetables such as parsnips or celeriac make a delicious combination with the autumn season’s arguably biggest star—the apple. Choose a tart apple like Granny Smith or a sweet-tart apple like Pink Lady for this silky soup thickened up with a cashew cream to deliver not only a winning texture but a healthy dose of dietary fibre and some added protein. Tarragon is a supporting actor in this play, working nicely with the apples in a bright, tasty oil as garnish. Terrific with tarragon Bring this dish to the next level by making an elegant tarragon oil to drizzle over the soup. Place 1/3 cup (80 mL) tarragon leaves in fine sieve. Fill a bowl large enough to accommodate sieve with ice water and set aside. Plunge sieve into pot of boiling water, drenching tarragon for about 30 seconds. Remove sieve and plunge it into the ice water and leave for a minute or so. Drain and transfer tarragon to clean kitchen towel. Squeeze out all the water and place tarragon in food processor with 1/3 cup (80 mL) olive oil. Blend for about a minute and then strain oil through clean fine sieve into jar. Use at room temperature and refrigerate when not using.