This is no ordinary side dish. Wild rice adds a nutty flavour while the cashew herb sauce lends the dish creamy goodness without all the saturated fat in dairy cream.
1/2 cup (125 ml) raw, unsalted cashews
2 cups (500 ml) cooked wild rice, cooled
4 cups (1 L) assorted mushrooms (shiitake, Swiss brown, oyster), sliced
1 shallot, diced
1/2 cup (125 ml) dry white wine
Salt and pepper, to taste
1/4 cup (60 ml) fresh sage or tarragon
Soak cashews in bowl full of water for 2 or more hours. Preheat oven to 200 C.
Divide rice among 4 pieces of baking paper. Top with equal amounts of mushrooms, shallot, white wine, salt and pepper.
Drain cashews and add them to blender along with 3/4 cup (180 ml) water and sage or tarragon. Blend until smooth and pour over contents of packets. Shut packets and cook for 20 minutes. Let rest 5 minutes before opening.
Each serving contains: 955 kilojoules; 8 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 28 g carbohydrates; 2 g fibre; 12 mg salt
source: "It's a Wrap", alive Australia #11, autumn 2012
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.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.