The explosion of flavours and unforgettable textural contrasts makes this refreshing Thai salad one of the great gastronomic pleasures when visiting the Asian nation. Make it for a light lunch or dinner side dish. Often, the heat-loving Thai will add a handful of chili peppers. But if you’re not after revenge, it’s best to only use one or two for more sensitive palates.
Green papaya is just the unripe fruit, so its flesh has a cabbagelike texture when grated. Most Asian markets stock it, but if unavailable, green mango is a good substitute. An authentic recipe calls for a large mortar and pestle to mash everything, but it’s very much possible to make a great tasting dish without one.
The salad stays crisp in the fridge for a couple of days, but add the peanuts only when serving so they stay crunchy.
2 garlic cloves, peeled
1 to 2 chopped Thai or serrano chili peppers, depending on heat tolerance
Juice of 1/2 lime
2 Tbsp (30 mL) fish sauce
1 Tbsp (15 mL) coconut palm sugar or honey
8 to 10 snake (long) beans, cut into 2 in (5 cm) lengths (or substitute green beans)
1 green papaya, peeled and shredded with serrated vegetable peeler, mandoline, box grater, or food processor with grating attachment
2 cups (500 mL) cherry tomatoes, halved
2 Tbsp (30 mL) dried shrimp (optional)
1/4 cup (60 mL) unsalted roasted peanuts, roughly chopped
6 Napa cabbage leaves, torn
Pound garlic and chili pepper in large mortar and pestle until crushed. Add lime juice, fish sauce, and sugar or honey; stir until all the sugar is dissolved. If not using a mortar, process the ingredients together in food processor or spice grinder. You can also use the flat side of chef’s knife to make garlic-chili paste and then mix with the other ingredients in small bowl.
Add beans, green papaya, tomatoes, and shrimp to mortar, and pound gently just to bruise and soften the contents. Make sure to flip the contents as you pound. If not using a mortar, lightly crush the beans with the flat end of a chef’s knife or rolling pin, and add to large bowl with papaya and dried shrimp. Using your hands, massage ingredients to soften and then stir in fish sauce mixture.
Add peanuts and mix well. Serve with cabbage leaves.
Each serving contains: 165 calories; 7 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 30 g total carbohydrates (12 g sugars, 10 g fibre); 583 mg sodium
source: "Stir-Up Delicious Thai Food", alive #364, February 2013
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.
“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.