A slow cooker is ideal for making this Moroccan-influenced dish. The long cooking time results in a meal that has a complex blend of flavours and smells heavenly. Consider serving this meal over brown rice or couscous with a dollop of yogurt stirred in for added richness and a spot of protein.
While it may seem like a tedious extra step, browning meats or vegetables before adding them to a slow cooker has a big impact on the final flavour of your meal. The few extra minutes it takes will ensure that you end up with a richer flavour than can be achieved by slow cooking alone.
Heat oil in large frying pan over medium-high heat. Add onion and fennel, sauteu0301ing until softened and starting to brown, about 5 minutes. Stir in garlic, ginger, and spices, cooking for another minute.
Transfer mixture to 5 quart (4.7 L) or 6 quart (5.7 L) slow cooker before stirring in carrots, parsnips, turnips, bay leaves, vegetable stock, diced tomatoes, chickpeas, and apricots. Cover and cook on low heat for 8 hours until vegetables are tender. Remove and discard bay leaves.
Serve garnished with sliced almonds and a sprinkling of mixed herbs.
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.
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.