The grilled pineapple in our gluten-free portobello stacks offers a smoky sweetness that is perfect for an imaginary tropical escape. And it’s vegan!
Want to make your gluten-free stack look like a burger? Double up on portobellos and cap each stack with another mushroom to resemble the top of a bun.
Most people think only bright coloured vegetables are a good source of antioxidants. But listen up: portobellos have been tested to have the same amount of healthy antioxidants as a red pepper!
In bowl, combine guacamole ingredients. Gently fold together until evenly mixed. Set aside.
In another bowl, combine marinade ingredients. Whisk together to blend.
Remove stems from mushrooms and reserve for another use. Scrape gills from underside of mushrooms with spoon. Cut peeled yam into 6 round slices.
Grease barbecue grill with oil and preheat to medium high. On rimmed baking sheet, place mushrooms, yam slices, and pineapple slices in single layer. Brush each item on both sides with marinade. Then dust one side of each pineapple slice with a pinch of smoked paprika.
Place mushrooms, yams, and pineapple on preheated grill. Grill pineapple slices for 2 to 3 minutes per side. Grill mushrooms and yam slices for 3 to 4 minutes per side, or until done as you like. Remove items to baking sheet as they are done to your liking.
To assemble and serve, place mushroom caps, stem-side up, on each of 6 serving plates. Divide equal amounts guacamole per cap. Then top with slices of yam, pineapple, and tomato. Season with salt and pepper, and spear each stack with a rosemary sprig. Serve warm.
This recipe is part of the Tropical Kitchen collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
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.