Serves 2 / Ready in 40 minutes
It is truly amazing what you can do with a couple of cans of beans. Their versatility was unveiled to me when I visited a friend who had just returned from a trip to Sardinia; she told me about a meal she had enjoyed in a simple taverna on the beach one summer’s evening. She wanted to recreate it in her kitchen back in London with me, so we did—and I have to thank her for this magic recipe.
Flageolet beans are a member of the haricot bean family; they are picked before the beans are ripe and retain their green color, and they are even more flavorful than a regular cannellini or haricot bean. You can buy them pre-cooked in cans in most grocery stores, or you can substitute with butter beans or any other white bean you like.
Preheat oven to 350 F.
Make the tray bake: Halve head of radicchio, then cut each half into four sections. Trim base and a little of the white heart from each piece without letting sections fall apart. Place on baking sheet. Scatter fennel slices over top of radicchio, then add grape bunches to baking sheet. Pour olive oil and balsamic vinegar over top, then scatter thyme leaves over as well. Season with salt and pepper. Bake in preheated oven for 30 minutes, or until grape skins have split and radicchio and fennel are soft.
Make the bean puree: In the meantime, place all bean puree ingredients in blender or food processor with 2/3 cup boiling water and blend on high speed until smooth. Taste for seasoning.
To serve, place dollop of bean puree in center of each of 2 plates, then spoon baked vegetables over top. Drizzle balsamic juices from baking sheet over top of each plate and enjoy immediately.
This recipe is part of the Feed your intuition collection.
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.