A vegetarian take on the always kid-approved chicken nugget, these kebabs are sure to be a hit with the entire family. Kids will love the slightly sweet taste of butternut squash while also reaping the benefits of its vitamin A, potassium, and fibre content. Try serving these kebabs over pasta or spiralized vegetable noodles to round out the meal.
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper and set aside.
Peel squash, discard seeds, and cut into 24 - 1 in (2.5 cm) chunks. Set aside.
In medium bowl, stir together rice cereal, parsley, garlic, cheese, paprika, salt, and pepper until combined. Add flour to another medium bowl. In third medium bowl, whisk together egg with water.
In batches, coat squash pieces first in flour, then egg wash, and finally rice cereal mixture, lightly pressing onto all sides. Place on prepared baking sheet and roast for 15 minutes. Flip squash pieces over and continue to roast for another 10 minutes.
Allow to cool slightly before threading 3 pieces of squash onto 8 - 9 in (23 cm) presoaked wooden or metal skewers alternating with a couple of cherry tomatoes and snap pea pods. Place skewers back on baking sheet, and return to oven and roast until squash is golden brown and tomatoes have warmed through, about 20 to 25 minutes.
Meanwhile, make pesto by placing all ingredients in food processor and pulsing together until sauce is creamy yet still a little chunky. Transfer to serving bowl and refrigerate until ready to use.
Enjoy kebabs while warm with Tahini Pesto sauce.
This recipe is part of the Pick-Up Sticks collection.
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.