This smoothie is more proof that green is the colour of health. It’s often overlooked, but subzero spinach is a great addition to smoothies, as the freezing process helps lock in nutrients. Soft tofu adds extra protein without making the drink taste beany, while hemp hearts are a good source of beneficial omega fats. If you want a sweeter smoothie, you can blend in some honey.
Salubrious hemp hearts are a stellar source of magnesium, which scientists at the Harvard School of Public Health found can slash the risk for heart disease.
3/4 cup (180 mL) unsweetened almond milk or hemp milk
1/2 cup (125 mL) silken tofu
1 ripe pear, cored and quartered
2 Tbsp (30 mL) hemp hearts
1/2 in (1.25 cm) piece fresh ginger
1 cup (250 mL) frozen chopped spinach
Place almond milk, tofu, pear, hemp hearts, ginger, and spinach in a blender container and blend until very smooth.
Each serving contains: 391 calories; 22 g protein; 18 g total fat (1 g sat. fat, 0 g trans fat); 41 g total carbohydrates (20 g sugars, 13 g fibre); 238 mg sodium
source: "Whip It Good", alive #388, February 2015
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.