Any kind of roasted or grilled vegetables will get a boost with tahini sauce. But a tahini sauce with fresh garlic is the quintessential favourite. Whirl it to creamy perfection and drizzle over roasted vegetables as we’ve done here. A classic favourite—you can’t go wrong.
We flavoured the tahini dressing with cilantro. Substitute with rosemary and switch up the lemon for orange peel and juice, if you wish.
Cut unpeeled butternut squash in half, lengthwise. Scrape out seeds. Cut each half lengthwise into 3 slices. Brush both sides with camelina or avocado oil and place on baking sheet. Set aside.
Cut cauliflower into bite-sized florets. Place in large bowl with garlic cloves. Toss with remaining camelina or avocado oil to coat. Spread out onto another baking sheet. Roast vegetables in oven for 35 to 45 minutes, rotating baking sheets halfway through roasting. Stir cauliflower florets occasionally. Test squash after 25 minutes, as it may take less time.
While vegetables are roasting, prepare dressing. Crush coriander, fennel, and peppercorns with mortar and pestle. Place crushed seeds in medium dry pan. Toast over medium heat just until warmed; do not burn or smoke. Remove from heat and carefully add olive oil. Watch that it doesnu2019t sputter. Add garlic and lemon zest and heat gently, just until oil begins to bubble around the edges.
Remove from heat and add cilantro. With lid ajar, set aside to cool. Once cooled, strain into bowl and whisk in tahini, lemon juice, salt, and pepper.
When vegetables are golden and tender crisp, transfer cauliflower florets to large bowl. Toss with chickpeas and green onions. Fold in spinach or Swiss chard leaves until slightly wilted. Line serving plates with sliced squash. Spoon cauliflower mixture overtop. Drizzle with dressing and sprinkle with toasted nuts and a couple pinches of black lava salt, if you wish.
This recipe is part of the For the Love of Garlic collection.
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.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.