Potato salad is a summertime classic, but too often it’s also a calorie bomb. Here, a reasonable amount of tangy Greek yogurt offers a higher protein alternative to mayo, while the mustard and smoked paprika ensures each mouthful is as delicious as it is nutritious. The walnuts add healthy fats along with a nice textural contrast.
Take the extra step of parboiling potatoes until they’re slightly soft before grilling them so the outsides don’t char well before the potatoes are cooked all the way through. Try this also for thick slices of sweet potato for a healthier take on fries.
To avoid serving a soupy salad, make sure potatoes have cooled down before mixing with the yogurt dressing.
Place potatoes in large saucepan and cover with water. Bring to a boil and heat until potatoes are just barely fork tender. Drain and when cool enough to handle, slice potatoes in half.
Preheat grill to medium and, ideally, place vegetable basket on grill as it heats. Toss potatoes with grapeseed or sunflower oil and a pinch of salt. Spread out potatoes on grill and heat until cooked through and crispy, about 15 minutes, stirring once halfway through cooking. Place in bowl and let cool.
Whisk together yogurt, lemon juice, olive or camelina oil, mustard, capers (if using), paprika, and garlic. Add yogurt dressing to potatoes and toss to coat. Toss parsley and walnuts with potato salad.
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.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.