If you want to step up your salad game, look no further than the grill. The result is a salad that’s Instagram-ready and packed with new flavour nuances. The flat leaves of Tuscan kale are less likely to burn than curly kale, whose edges are prone to singeing. If you’re not using a vegetable basket, be sure to skewer the cherry tomatoes together. A scattering of crumbled goat cheese would only serve to make this salad even more crave worthy.
Tuscan kale goes by several names, including dinosaur kale and lacinato kale.
Preheat grill to medium. Brush kale leaves with about 2 tsp (10 mL) oil and spread out on grill grate. Heat, turning often, until lightly charred in spots, about 2 minutes. Do this in batches if necessary. Set aside.
Toss tomatoes with 1 tsp (5 mL) oil. Brush remaining oil on corn cobs, green onions, and avocado halves. Place tomatoes, corn, onions, and avocado on grill grate and heat until vegetables are darkened in places and tomatoes have softened, removing items from grill as they finish cooking. Turn tomatoes, corn, and onions a couple of times during grilling. If needed, prepare vegetables in batches.
Slice off any tough stems from grilled kale and chop leaves into 2 in (5 cm) pieces. Place in large bowl. Once cool enough to handle, slice kernels off cobs and add to kale. Slice avocado into cubes and add to bowl. Slice green onions into 2 in (5 cm) pieces and place in bowl with kale; add tomatoes and almonds. Toss with red wine vinegar and a couple pinches salt to taste.
This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce. What’s nutritional yeast? Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
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.