Grab a spoon (yes, a spoon!) and dig into this vibrant and refreshing smoothie bowl. It’s your answer to the 10-minute breakfast and getting in a veggie serving before noon. You can blend in either a raw or cooked beet, with the latter being a better option if you’re using a blender without much horsepower. Granola or muesli is another topping option.
1/4 cup (60 mL) milk or milk alternative of choice
1/2 cup (125 mL) cottage cheese or vegan cottage cheese alternative
1 small red beetroot, peeled and chopped
3 mint leaves (optional) 2 Tbsp (30 mL) ground flaxseed 1 tsp (5 mL) orange zest
1/4 tsp (1 mL) cinnamon
1/2 cup (125 mL) frozen strawberries
1/2 frozen banana, chopped
1 Tbsp (15 mL) coconut chips 2 Tbsp (30 mL) chopped walnuts
1 Tbsp (15 mL) dark chocolate chips (optional)
1 tsp (5 mL) maple syrup
Into high-speed blender container, place milk, cottage cheese, beet, mint (if using), flaxseed, orange zest, cinnamon, strawberries, and banana, and blend until smooth and thick. Pour into serving bowl and top with coconut chips, walnuts, and chocolate chips (if using). Drizzle on maple syrup. Tip: Bowl prep
To keep your thick smoothie from turning into smoothie soup, serve it in a cold bowl. Place your serving bowl in the freezer for 30 minutes or longer before making a smoothie. Also, go for a bowl that’s deeper than it is wide. The smaller surface area means slower melting.
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.