The addition of sour cream lends a lovely creaminess to this “super-green” vitamin- and mineral-rich soup. In addition, roasting zucchini brings out the vegetable’s natural sweetness and enhances the soup’s flavour.
Preheat oven to 400 F (200 C). Place zucchini, onion chunks, and pierced garlic in roasting pan and toss with olive oil. Season with salt and pepper, if using. Roast for 25 minutes, or until soft and golden in colour. (Watch carefully to prevent burning!)
While vegetables are roasting, pour stock into large saucepan and bring to a boil. Add frozen peas and lower heat to simmer. Remove vegetables from oven. Peel garlic cloves and add them, along with the roasted vegetables (plus any drippings from roasting pan), to food processor. Add stock and peas in batches and blend until smooth. Season to taste.
Meanwhile, cut pita or wrap into small triangular pieces and lightly coat with oil or butter, using your fingers. Sprinkle with paprika, if using. Place on baking sheet and toast in oven for 4 minutes, or until crispy and golden brown. Remove.
Return soup to saucepan and heat through gently. Add sour cream and heat for 1 minute more. Ladle soup into heated bowls and top with toasted pita chips.
This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce. What’s nutritional yeast? Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
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.