Serves 6 to 8
This dish doubles as an appetizer or a main. Whip up the aioli ahead and refrigerate until ready to pack for your picnic. Slip marinated and skewered prawns into a tightly sealed container and pack on ice to grill on location. It’s a delicious and easy midday snack.
In bowl, place cashews, cover with hot water, and set aside to soak until water has cooled. Drain well and place cashews in high-speed blender along with remaining aioli ingredients. Whirl until blended and smooth, scraping down sides of bowl occasionally. Add some water, if needed, to make aioli nice and creamy. Taste and add more lemon, chipotle, or ground cumin if you wish. Chipotle Aioli can be stored in a tightly covered jar in the refrigerator for up to 1 week.
For prawns, in small food processor or blender, combine olive oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Whirl until thoroughly blended. Place in large bowl.
Peel and devein prawns, leaving tails intact. Pat dry. Add to olive oil mixture and gently massage into prawns. Refrigerate and marinate for 30 minutes to 1 hour. Soak 6 wooden skewers in water for 30 minutes.
Grease barbecue grill and preheat to medium high. Thread several prawns onto each soaked skewer. Alternate with water chestnuts and chunks of pepper, if you wish. Brush with a little added olive oil, if including vegetables on skewers.
Grill prawns about 5 in (13 cm) from direct heat for 1 to 2 minutes per side. Serve hot or cold with Chipotle Aioli.
Want a speedy traditional Chipotle Aioli with half the fuss? Stir a splash of lemon juice, maple syrup, minced chipotle in adobo sauce and generous pinches of ground cumin into 1/2 cup (125 mL) prepared mayonnaise. Whisk to blend. Aioli can be refrigerated for a few days.
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.
“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.