The key to a great sorbet lies in the fruit; it must be ripe and prepared accordingly. For example, a melon sorbet requires peeled and seeded melon; strawberries should be washed and de-stemmed; blueberries, raspberries, and blackberries are usually good to go.
1 cup (250 mL) water
1 cup (250 mL) sugar
4 cups (1 L) ripe fruit
2 Tbsp (30 mL) lemon juice
Make a simple syrup by dissolving the sugar into boiling water; stir in lemon juice and desired fruit and remove from heat. Let sit for 5 minutes before pureing in blender or food processor. Freeze according to the directions on the ice cream maker.
While it is possible to make a sorbet without an ice cream maker by taking the mixture out of the freezer every hour or so to manually break up the ice crystals, this is both time consuming and no guarantee of texture. An inexpensive machine ($40 and up) will make simple work of any sorbet.
source: "SOBO's Sophisticated Bohemians", alive #304, February 2008
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.