This fresh roll is filled to the brim with a garden’s bounty of vegetables. Although delicious made with sushi rice, making these creative rolls with cauliflower “rice” ensures you get an extra boost of vitamin C.
1 small head of cauliflower, trimmed into florets
1 Tbsp (15 mL) tahini
1/4 tsp (1 mL) freshly grated ginger
2 tsp (10 mL) extra-virgin olive oil, divided
1 tsp (5 mL) apple cider vinegar
1/4 tsp (1 mL) each salt and freshly ground black pepper, plus extra
5 medium-sized collard green leaves, washed and dried
1 large carrot, grated
1/2 English cucumber, cut into thin matchsticks
1 large yellow bell pepper, cut into thin matchsticks
1 avocado, thinly sliced
2 tomatoes, seeded and finely diced
1/4 tsp (1 mL) Sriracha sauce or favourite hot sauce, or more to taste
1 tsp (5 mL) chopped fresh chives
1 tsp (5 mL) chopped fresh cilantro and/or fresh mint
Pinch of salt and pepper
Pickled ginger (see recipe for Pickled Ginger, page 114)
In bowl of food processor fitted with a steel blade, pulse together cauliflower, tahini, ginger, 1 tsp (5 mL) olive oil, cider vinegar, salt, and pepper. Scraping down sides of bowl as needed, pulse until everything is thoroughly incorporated and resembles rice. Set aside.
Bring large pot of water to a boil. Trim away stalks from collard greens and, gently running the knife blade parallel to the leaf, fillet off the thick part of the stalk that runs down each leaf. Take care to not puncture the leaf as you do this. Blanch collard leaves in boiling water for 3 seconds before rinsing under cold water until cooled.
Pat dry and lay 1 collard leaf on sushi mat, making sure centre vein runs horizontal. Cover with thin layer of cauliflower “rice,” leaving 1 in (2.5 cm) border at bottom of leaf.
Arrange some carrot, cucumber, bell pepper, and avocado in a line lengthwise across the middle of the “rice.” Beginning with the side that has the border of collard exposed, use sushi mat to help tightly roll leaf over filling to enclose. Set aside, seam side down, while preparing remaining rolls.
In small bowl, stir together tomatoes, hot sauce, chives, cilantro or mint, 1 tsp (5 mL) olive oil, and a pinch of salt and pepper.
To serve, slice each roll into 8 pieces. Arrange on plate and top each piece with some tomato sauce. Serve immediately with pickled ginger alongside.
Each serving contains: 90 calories; 2 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 8 g total carbohydrates (2 g sugars, 4 g fibre); 100 mg sodium
source: "Summer Sushi", alive #380, June 2014
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.