Millet, a gluten-free whole grain, is the base for this warming vegan main course; quinoa works just as well. Cumin and cayenne work in tandem to add a savoury, spicy, anticancer edge to the meal.
To make this a more substantial main course, serve with a poached organic egg or other protein of choice.
Preheat oven to 400 F (200 C).
Heat 1 Tbsp (15 mL) oil in medium saucepan over medium heat. Add millet or quinoa and cumin seeds; toast for 1 minute, or until fragrant. Add broth. Bring to a boil, reduce to a simmer, cover, and cook for 25 minutes (millet) or 15 minutes (quinoa). Remove from heat and steam, covered, for 5 minutes. Fluff with fork and stir in parsley. Transfer to serving platter. Meanwhile, roast chickpeas.
On large rimmed baking sheet, toss chickpeas with remaining 1 Tbsp (15 mL) oil, cumin, cayenne, and salt. Bake for 20 to 30 minutes, until crispy (a few may pop). Scatter chickpeas over millet and sprinkle with pistachios. Serve warm, at room temperature, or chilled with lemon wedges.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
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.