This show-stopping dish is just as much a treat for the eyes as it is for the palate. The vivid green “risotto” is grain free thanks to the use of buckwheat. Buckwheat is actually a seed and a very good source of plant-based protein.
You can easily make this recipe vegan by substituting scallops for king oyster mushrooms cut into 1 in (2.5 cm) thick rounds.
In large saucepan, heat 1 Tbsp (15 mL) oil over medium heat. Add shallots and garlic and cook, stirring often, until shallots have softened, about 3 minutes. Stir in buckwheat and toast it, stirring, for 2 minutes. Add stock and let mixture come to a simmer. Cook, uncovered, over medium-low heat, stirring often, until buckwheat is tender and liquid has been absorbed, about 10 minutes.
Meanwhile, in blender combine peas, greens, mint, lemon zest, and wine or water until a smooth pureu0301e forms.
Once buckwheat is cooked, stir in pea mixture and 1/4 tsp (1 mL) salt. Cook, stirring constantly, for 2 minutes. Set aside risotto and keep warm.
Thoroughly pat scallops dry with paper towel. Place in small bowl and toss with 2 Tbsp (30 mL) maple syrup and remaining 1/4 tsp (1 mL) salt. Heat remaining 1 Tbsp (15 mL) oil in large frying pan over medium-high heat until very hot. Remove half of the scallops from syrup, allowing excess to drip off, before searing in pan until browned on both top and bottom and just cooked through, about 1 minute total. Transfer to plate and sear remaining scallops in the same manner. Once scallops have all been seared, pour into hot frying pan the syrup that scallops marinated in, along with remaining 1 Tbsp (15 mL) maple syrup and apple cider vinegar. Cook, stirring, until bubbly and reduced to about 2 Tbsp (30 mL), about 4 minutes.
Divide buckwheat risotto among 4 serving plates before topping each portion with 3 scallops. Drizzle some maple reduction over scallops and garnish with pea shoots if desired. Enjoy while warm.
This recipe is part of the Spring's Sweet Amber Elixir collection.
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.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.