This delicious plate was adapted from an Ottolenghi (Yotam Ottolenghi—UK chef and cookbook author) recipe. Rather than serving blistered tomatoes on yogurt, we jazzed it up on a bed of warm, creamy polenta. The crisp raw fennel adds a delightful crunch along with toasted pine nuts. Serve as an appetizer, starter, or main course with crusty bread or toast points.
Hop up to the counter and take this recipe to a new level by replacing toasted pine nuts with crispy, roasted crickets as a nutty addition.
Preheat oven to 425 F (220 C).
In large bowl, combine tomatoes and drizzle with olive oil, sliced shallots, garlic, thyme, oregano, sugar, cumin, lemon zest, salt, and pepper. Toss together to coat evenly. Place on baking sheet just large enough to fit tomatoes snugly in a single layer, scraping any remaining spices and herbs from bowl on top. Bake in centre of oven for 20 to 25 minutes, or until they begin to blister. Stir occasionally. Remove when tomatoes are as done as you like. Remove stems from herbs and discard.
Meanwhile, in large saucepan, heat water and nondairy milk to boiling. Slowly whisk in cornmeal, nutritional yeast, and cricket powder until fully mixed. Reduce heat to medium-low and cook, whisking constantly, until polenta is slightly thickened, about 2 to 3 minutes. Cover and let simmer for 25 to 30 minutes, stirring every 5 minutes to ensure polenta is not sticking to bottom of saucepan and to prevent it from clumping. Mixture should be gently bubbling and creamy, and gently fall from the stirring spoon in ribbons.
Transfer polenta to warmed large platter and spread out with the back of a spoon. Scatter with shaved fennel. Tumble roasted tomatoes and their juices overtop. Drizzle with oil. Scatter with pine nuts, and garnish with fennel fronds.
This recipe is part of the Micro Mini Maxi Superfoods collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.