This savoury, vegetable-filled, cobbler-style entree will satisfy the bread-lover in us all.
2 Tbsp (30 mL) extra-virgin olive oil
1 bulb fennel, cored and thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
3 lbs (1.5 kg) grape or cherry tomatoes
1 Tbsp (15 mL) balsamic vinegar
1/8 tsp (0.5 mL) sea salt
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) ground black pepper
2 cups (500 mL) organic whole wheat flour or gluten-free all-purpose flour containing xanthan gum
1 Tbsp (15 mL) baking powder
1/2 tsp (2 mL) baking soda
1/8 tsp (0.5 mL) sea salt
1/4 cup (60 mL) nondairy vegan butter, cold
1 1/2 cups (350 mL) unsweetened, plain soy milk
1 Tbsp (15 mL) apple cider vinegar
1/4 tsp (1 mL) mild smoked or regular paprika
To make filling, in large high-sided saucepan, heat olive oil over medium heat. Add fennel and onions. Sauté, stirring occasionally, for 20 minutes until vegetables are very soft. Stir in garlic and cook for an additional 2 minutes. Remove from heat. Mix in tomatoes, balsamic, salt, thyme, and black pepper. Transfer to 9 x 13 in (23 x 33 cm) baking dish. Set aside to cool slightly.
Preheat oven to 375 F (190 C).
To prepare dumplings, in large bowl, combine flour, baking powder, baking soda, and salt. Use pastry cutter or fork to cut in butter until small pieces form. Make a well in centre of mixture. In mixing cup, combine milk and vinegar. Slowly add to flour mixture with wooden spoon. Form 7 to 8 rough biscuit shapes, about 1/2 cup (125 mL) each, and place on top of tomato mixture (biscuits will be sticky). Sprinkle with paprika.
Bake for 45 minutes to 1 hour, or until tomato mixture is bubbling and biscuits are cooked and slightly brown. Let cool for 5 minutes before serving.
Each serving contains: 347 calories; 11 g protein; 15 g total fat (3 g sat. fat, 0 g trans fat); 45 g total carbohydrates (8 g sugars, 8 g fibre); 478 mg sodium
source: "Vegan Comfort Foods", alive #387, January 2015
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.