Exotic seasonings combined with a hint of ginger and a squeeze of lime deliver myriad tastes to the palate. You can serve this as a side or as a stand-alone dish with yogurt or feta.
2/3 cup (160 mL) dried mung beans
2 small to medium yams
1 Tbsp (15 mL) coconut oil
1 1/2 tsp (7 mL) cumin seeds
1 1/2 tsp (7 mL) black mustard seeds
1 small onion, finely diced
1 Tbsp (15 mL) peeled and finely minced fresh ginger
2 tsp (10 mL) turmeric
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) salt
1/4 cup (60 mL) chicken or vegetable stock
2 medium tomatoes, seeded and finely diced
1 tsp (5 mL) freshly squeezed lime juice
1/2 tsp (2 mL) maple syrup
Freshly ground black pepper
1/4 cup (60 mL) chopped fresh cilantro
Plain thick Greek yogurt (optional)
Bring 4 cups (1 L) water to boil in a saucepan. Add mung beans and reduce heat. Simmer with lid slightly ajar for 20 to 25 minutes, or until beans are cooked but still firm.
Meanwhile, peel yams and julienne using hand-held julienne cutter or mandoline fitted with julienne blade. Place yam noodles in wide, deep frying pan and just cover with water. Bring to boil and cook uncovered until blanched and just fork-tender but not mushy, about 3 to 5 minutes. Drain and plunge into ice water to stop cooking. Drain and blot dry. Transfer to large bowl and set aside.
In saucepan, heat coconut oil over medium. Add cumin and mustard seeds and sauté for 2 minutes, or until they start to pop. Add onion, ginger, turmeric, ground cumin, cinnamon, and salt. Sauté for 2 minutes, or until onion is soft but not browned. Stir in chicken or vegetable stock. Add mixture to cooked yams and gently fold together to coat evenly.
When beans are tender but still have a little bite, drain and rinse. Add beans to yam mixture along with diced tomatoes. Drizzle with lime juice and maple syrup. Gently fold together. Add pepper to taste.
Transfer to serving dish and sprinkle with cilantro. Serve warm or at room temperature with dollops of yogurt, if you wish.
Each serving contains: 214 calories; 8 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 39 g total carbohydrates (4 g sugars, 8 g fibre); 128 mg sodium
source: "Veggie Noodles", alive #390, April 2015
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.