At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead!
There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.
In small pot, heat 1/2 cup (125 mL) nondairy milk (or microwave) until warm to the touch but not scalding. In heat-proof bowl, add yeast and sugar, then pour milk overtop. Set aside for 15 minutes.
In stand mixer or large bowl, whisk tapioca starch, cornstarch, flour, psyllium, and salt. Add melted butter or oil, remaining 1 1/2 cups (350 mL) nondairy milk, and yeast mixture. Use dough hook or hand mixer on low speed to beat until just combined.
Shape dough into a ball. Transfer to lightly oiled bowl, cover with dish towel and set in a warm, draft-free place for 90 minutes.
Preheat oven to 400 F (200 C).
In medium pot, bring 5 cups (1.25 L) water to a simmer with baking soda. Line 2 baking sheets with parchment paper. On cutting board or clean countertop, divide dough into 10 pieces and roll into 15 in (38 cm) strands. Push edges away from you into a “U” shape and twist the ends over each other twice (there are plenty of videos online for this if you need help). Then bring the ends down to the bottom of the “U.”
Remove pot of water from heat. Using large, flat spatula, carefully pick up and slide a pretzel into water for 30 seconds. If water doesn’t cover the pretzel, rotate pot to submerge. Remove pretzel to parchment-lined baking sheet and repeat with remaining pretzels. You can do this all at once, but the pretzels are delicate.
Sprinkle pretzels with coarse salt and bake for 15 to 20 minutes, until golden brown. Scatter some caraway seeds overtop if you wish.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.