Serve this as a vegetarian main or side dish with whole grain bread and a leafy salad. Tap into the pudding; the Parmesan layer cracks like a crème brûlée, giving way to the supple, velvety bounty within. If serving this to a crowd—prepare yourself. Your guests will look at you differently and revere your very presence from this day forward.
To wow your dinner guests, use a handheld blowtorch, tableside, to brown the cheese topping.
Preheat oven to 350 F (180 C).
Cut thin slice off bottom round of squash halves to stabilize u201cbowls.u201d Place a bit of water in each squash bowl to determine if each is level, as pudding will set crooked if bottom is cut crooked; empty and pat dry.
Heat oil over medium heat; add leeks and onion, seasoning with pinch of salt and pepper. Sauteu0301 for 7 to 10 minutes, or until soft (do not brown). Cool, add tarragon and parsley, and blend until fine (do not pureu0301e).
In medium bowl, whisk eggs until pale and thick. Whisk in quark and yogurt or labneh until velvety smooth. Gently fold in leek and onion mixture until completely combined; season with salt and pepper to taste. Scoop out a little more squash, if needed, to accommodate filling. Chop and save for another recipe.
Divide pudding mixture among squash halves. Place in middle rack of preheated oven.
Bake for 40 to 45 minutes, until centre jiggles slightly. Place on cooling rack. Sprinkle 1 Tbsp (15 mL) Parmesan over each pudding. Place in top oven rack under broiler until cheese is melted and bubbly (about 75 to 90 secondsu2014watch closely).
This recipe is part of the Cheese Making at Home collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.