Serve this delicious appetizer on gluten-free focaccia bread or toasted baguette slices, available from health food stores and wheat-free bakeries.
2 Tbsp (30 mL) sun-dried tomatoes, chopped
2 Tbsp (30 mL) sun-dried peppers, chopped
1 Tbsp (15 mL) finely chopped parsley
1 cup (250 mL) pitted and roughly chopped green niçoise olives
2 green onions, finely chopped
2 Tbsp (30 mL) capers, drained
2 Roma tomatoes, finely chopped
1 Tbsp (15 mL) extra virgin olive oil
Salt and pepper to taste
Place olives, green onions, capers, sun-dried tomatoes, and sun-dried peppers in bowl of food processor. Process for 10 seconds or until mixture is roughly chopped–do not overprocess. Transfer to a medium bowl and fold in chopped tomatoes, parsley, and oil. Season with salt and pepper. Serves 6 to 8.
source: "Pain-Free Without the Pills", alive #289, November 2006
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.
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.