Serves 6 | Ready in 30 minutes
Asian-inspired noodles with a hint of Sriracha spice up this unexpected summer salad. Peanut butter and miso help create a creamy, decadent dressing, while fresh chopped mint and cucumber keep things refreshing.
For something different, try making a handheld romaine lettuce “taco” with this peanut noodle salad instead of eating it with a fork or chopsticks.
Bring large pot of water to a boil. Cook spaghetti according to package directions; add rapini for last 3 minutes of cooking. Drain, rinse with cold water and drain again. Transfer to large bowl and toss with cucumber, tofu or tempeh and mint.
In food processor or blender, pureu0301e Master Vinaigrette, peanut butter, orange juice, miso, ginger, sesame oil and Sriracha until smooth. Toss with salad. Cover and chill until ready to serve. Garnish with chopped peanuts.
This recipe is part of the Salads That Actually Satisfy collection.
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.
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.