The Indian flatbread known as naan makes a great crust option when you want a hassle-free pizza night. A lively arugula pesto, sweet peaches, and a finishing touch of intense balsamic syrup guarantee this peach naan pizza will knock the socks off anything the delivery guy can supply. If you would like a meal with more protein, try adding shredded roasted chicken to the toppings.
You’ll end up with about double the amount of pesto needed for this recipe, so use extras to improve nearly any sandwich, pasta dish, grain bowl, or roasted vegetable.
To make pesto, place arugula, basil, and almonds in food processor and process until greens and almonds are finely chopped. Pulse in Parmesan, lemon juice, garlic, and salt. With machine running, slowly drizzle in olive or camelina oil through top feed tube.
In small saucepan, simmer balsamic vinegar, honey, and cinnamon over medium heat, uncovered, until syrupy and reduced to about 2 Tbsp (30 mL), about 5 minutes.
Position oven rack in upper third of oven and preheat broiler. Brush bottom sides of naan with grapeseed oil and place on baking sheet, oiled side up. Broil until naan has browned, about 1 minute, being careful not to burn bread. Flip naan, brush edges with oil, and spread on pesto, leaving 1 in (2.5 cm) border. Top with peaches and red pepper. Scatter on small chunks of mozzarella. Broil until cheese melts and edges have browned, about 1 minute.
Drizzle on balsamic syrup and garnish with arugula.
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.