This classic stir fry never fails to please. Serve steaming hot on a bed of organic brown rice and top with lightly toasted sesame seeds or slivered almonds.
2 cups (500 mL) organic broccoli tops
2 cups (500 mL) organic carrots sliced 1/2-in (1.3-cm) thick diagonally
1 onion, thinly sliced lengthwise
3-in (7.5-cm) piece ginger root, grated or finely sliced
6 cloves garlic, minced finely
1 cup (250 mL) shiitake mushrooms, thickly sliced
1/2 cup (125 mL) green peppers, sliced 1/2 in (1.3 cm) lengthwise
1/2 cup (125 mL) red peppers, sliced 1/2-in (1.3 cm) lengthwise
4 Tbsp (60 mL) sesame or olive oil
Tamari (natural soy) sauce to taste
Heat oil until hot (not smoking) in a large cast iron skillet over medium-high heat. Add onions, ginger, and garlic and stir quickly with a wooden spoon until onions are golden brown. Add broccoli, carrots, and tamari (to taste). Stir quickly until tender but still firm and brightly coloured. Remove from heat, but do not cover.
In a separate cast iron skillet, heat a small amount of oil over medium high heat. Add mushrooms and saut?ntil brown and tender. Add green and red peppers and stir quickly for about 3 minutes. Add mushrooms and peppers to broccoli mixture. Toss together quickly and serve immediately. Leftovers make a great lunch. Serves 4.
source: "Ginger Garlic Gourmet", alive #289, November 2006
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.