Traditionally, a green chilli is served with pork, but in this recipe, portobello mushrooms provide the meatiness and an additional layer of flavour.
2 medium onions, diced
2 lbs (1 kg) green tomatoes, halved
3 jalapeños, stemmed, seeded and finely chopped
4 garlic cloves, finely chopped or grated
2 tsp (10 ml) ground cumin
3 Tbsp (60 ml) extra-virgin olive oil
8 portobello mushrooms, diced
1 cup (250 ml) salt-reduced chicken stock
2 cups (500 ml) cooked haricot beans
Juice of 1 lime
1 large green capsicum, cored, seeded and chopped finely for garnish
Preheat oven to 200 C.
In large bowl toss onions, tomatoes, jalapeños, garlic and cumin with 1 1/2 Tbsp (30 ml) oil and spread on baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring a few times during roasting.
Meanwhile, in large frying pan, heat remaining oil over medium-high heat and sauté mushrooms until golden on all sides. Reserve.
Pour tomato mixture into Dutch oven and, using potato masher or back of wooden spoon, press down on tomatoes to release juices. It will look thick and soupy. Add chicken stock, beans, lime juice and mushrooms. Cook over medium heat for 15 minutes or until heated through.
Each serving contains: 917 kilojoules; 9 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 29 g carbohydrates; 9 g fibre; 53 mg sodium
source: "Chilli", alive Australia #16, Winter 2013
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.