Kale is the ideal base for a packable salad, as it only benefits from being made ahead.
Savoury Cranberry Dressing
1 cup (250 mL) fresh or frozen cranberries
1 cup (250 mL) chopped onion
1 garlic clove, minced
2 Tbsp (30 mL) balsamic vinegar
1 Tbsp (15 mL) maple syrup
1/2 tsp (2 mL) ground black pepper
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) sea salt
2 Tbsp (30 mL) extra-virgin olive oil
6 cups (1.5 L) kale, de-stemmed and torn into bite-sized pieces
1/4 cup (60 mL) roughly chopped pecans
To prepare dressing, in medium saucepan over medium-high heat, combine all dressing ingredients, except olive oil. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Transfer mixture to a mini food processor or blender and add olive oil. Pulse to combine, leaving dressing slightly chunky for texture. Cool completely.
To prepare salad, in large bowl, tenderize kale by gently squeezing the torn leaves (this breaks down the fibres, making it more palatable). Mix in chopped pecans. Toss with 1/2 cup (125 mL) of dressing (or more to taste).
Transfer salad to large glass container or individual glass jars, along with salad tongs and forks. Cover and refrigerate for at least 30 minutes. The salad can be eaten at room temperature, making it easy for transporting to the picnic.
The dressed salad will keep in the refrigerator for up to 3 days, as sturdy kale leaves do not break down the same way as dressed lettuce leaves. Leftover dressing will keep in the refrigerator for up to 2 weeks and makes a delectable condiment for other savoury foods.
Each serving contains: 139 calories; 3 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 16 g total carbohydrates (5 g sugars, 4 g fibre); 130 mg sodium
source: "Picnic of Plenty", alive #384, October 2014
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.