Preparation time: 20 minutes This smooth, soothing soup is the perfect complement for a meal that has many strong flavours. This soup tastes best when served the day it is made.
2 cups (500 mL) water
4 parsnips, peeled and grated
4 stalks celery, coarsely chopped
2 Tbsp (30 mL) flaxseed oil
2 tsp (10 mL) fresh lemon juice
2 tsp (10 mL) sea salt
Blend all ingredients until smooth, and serve in a small bowl or cup topped with thinly sliced red pepper rounds or edible flowers.
source: "Raw and tasty", from alive #318, April 2009
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.
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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.