This savoury, vegetable-filled, cobbler-style dish will satisfy the bread-lover in us all.
To make filling, in large high-sided saucepan, heat olive oil over medium heat. Add fennel and onions. Sauteu0301, stirring occasionally, for 20 minutes or 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 scone topping, in large bowl, combine flour, baking powder, bicarbonate of 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 scone shapes, about 1/2 cup (125 ml) each, and place on top of tomato mixture (scones will be sticky). Sprinkle with paprika.
Bake for 45 minutes to 1 hour, or until tomato mixture is bubbling and scones are cooked and slightly brown. Let cool for 5 minutes before serving.
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.