Asian meets Latin American in this incarnation of ceviche. Crunchy edamame beans provide a wonderful textural contrast, while placing all the contents in lettuce leaves makes each bite taste extra fresh. Ceviche doesn’t make for good leftovers, so make sure you’re feeding a table of salmon lovers. Alternatively, you can halve the recipe for a more intimate dining experience. To quicken prep, ask your fishmonger to skin the fish for you.
In nonreactive bowl or container, stir together lemon juice and lime juice. Remove any pin bones from salmon and cut into 1/4 in (0.6 cm) pieces. Add salmon to bowl, cover, and refrigerate, stirring once or twice, for 2 to 8 hours.
Preheat oven to 375 F (190 C). Place edamame in strainer and run under warm water until defrosted.
Spread edamame on clean kitchen towel and pat gently with another towel to dry as much as possible.
Place edamame in small bowl and toss with oil and 1/4 tsp (1 mL) salt. Spread out on baking sheet in single layer and, stirring every 10 minutes, roast for 30 minutes or until darkened and beginning to turn crispy. Remove from oven and let cool. Edamame will crisp further as they cool.
Place rice and 1 1/2 cups (350 mL) water in small saucepan. Bring to a boil, reduce heat, and simmer until
rice is tender, about 30 minutes. Drain any excess water. In large bowl, toss together tomatoes, mango, avocado, cucumber, green onions, mint, chili pepper, garlic, and 1/4 tsp (1 mL) salt. Drain salmon and toss gently with tomato mixture. Just before serving, stir in edamame.
Divide rice among lettuce leaves and top with salmon ceviche. Serve with lime wedges.
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.