This rice bowl has it all: taste-of-the-sea prawns, a flavour-packed nut sauce, crunchy vegies and a sweet kick courtesy of pineapple. Bowls are sure to empty quickly.
1 1/4 cups (310 ml) brown jasmine rice
1/4 cup (60 ml) unsalted almond butter or natural peanut butter
6 tsp (30 ml) coconut milk
1 in (2.5 cm) piece of ginger, grated or finely minced
1 garlic clove, grated or finely minced
3 tsp (15 ml) reduced salt soy sauce
3 tsp (15 ml) rice vinegar
2 tsp (10 ml) Asian chilli sauce, such as Sriracha
1 tsp (5 ml) honey
3 cups (750 ml) shredded red cabbage
1 large carrot, shredded
2 spring onions, thinly sliced
3 tsp (15 ml) grapeseed oil or coconut oil
1 lb (450 g) large sustainable prawns, shells removed
1 1/2 cups (350 ml) diced pineapple
1/4 cup (60 ml) fresh coriander
1 lime, sliced into wedges
Place rice and 1 3/4 cups (435 ml) water in medium saucepan. Bring to a boil, reduce heat to low and simmer covered until rice is tender, about 30 minutes. Remove from heat and let stand covered for 10 minutes. Fluff rice with fork.
To make sauce, place nut butter in small bowl and whisk in coconut milk, ginger, garlic, soy sauce, rice vinegar, chilli sauce and honey until smooth. Stir in additional coconut milk if needed to reach desired consistency. In large bowl, combine cabbage, carrot and spring onion.
Heat oil in large skillet over medium heat. Add prawns and cook for 2 minutes on each side, or until pink.
Divide rice among serving bowls and top with vegetables, pineapple, prawns and nut butter sauce. Garnish with coriander and serve with lime wedges.
Each serving contains: 2268 kilojoules; 32 g protein; 18 g total fat (4 g sat. fat, 0 g trans fat); 64 g total carbohydrates (10 g sugars, 5 g fibre); 492 mg sodium
source: "Rice Bowls", alive Australia #23, Autumn 2015
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.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.