Food

Limp lettuce? Waste not. This soup takes a note from the French, who serve lettuce in soup. The flavours are clear, with an earthy yet sweet undertone. A few pieces of turkey bacon give a smoky vibe to the dish without making it heavy. Tip For a slightly bitter edge, replace half of the leaf lettuce in this soup with escarole.

Soup is the ultimate detox food. It incorporates into the body easily, taking a load off of your digestive system while making you feel taken care of. Make a vat of this to sip and snack on when hunger pangs strike, or slurp up a large serving as your main course meal.

Semi-firm, brined halloumi cheese is perfect for outdoor cuisine because it holds its shape when heated on a grill. The exterior becomes crispy while the interior turns velvety. It’s just one reason why this flame-licked salad is destined to become a campfire tale for years to come. If taking up residence at a cottage with an oven, the peppers, halloumi, and pitas can be prepared under the broiler. You can also press the easy button and bring along a jar of roasted red peppers. Hot stuff: Fire patrol Nothing tastes quite like a savoury meal cooked lovingly over a campfire. When cooking in a fire pit, you want a controlled fire that is a few inches away from the grate of your grill. Ideally, don’t work with a roaring new fire—it’s best to let the coals set, which builds up heat. This way, the fire won’t shift on you and complicate the cooking process.

Forget the heavy, stick-to-your-ribs stews of winter: This zesty and bright spring stew will leave you feeling light and revitalized. No grain, no gain If you have leftover cooked brown rice, quinoa or pasta, stir that in along with the chickpeas to create an even more satiating meal.

Well-balanced flavor and clean carbohydrates make this soup a delicious, functional favorite.

If you think pumpkin is best trotted out twice a year as a pie filling, think again. Chef Luptak prefers using Rouge vif d’Étampes pumpkin, a French heirloom variety, when he makes this salad. “Rouge vif d’Étampes” means “bright red from Étampes”—an old commune in France. These flat pumpkins were a fixture in Paris’s central market in the late 1800s. Going to ground If you have ground spices on hand instead of seeds, they'll work fine in the pumpkin seed crust as well. Toast them in the frying pan, but skip the grinding.

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, puréed in desserts and now, grated in pizza crust! This zucchini pizza crust is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts. This recipe pays homage to a cauliflower crust, which is one of my most popular recipes from my blog. Both of these recipe components, the crust and pea pesto, can be enjoyed on their own, yet when combined, it’s evident they’re meant to be enjoyed together. As a matter of flax To make a flax egg, combine 1 Tbsp ground flaxseed with 3 Tbsp water. Let mixture sit and thicken for 5 minutes before using. Double the recipe for 2 flax eggs, triple for 3 flax eggs and so on. Use flax eggs as a 1:1 vegan egg replacement in baking. From Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple © 2016 by McKel Hill. Reprinted with permission by WilliamMorrow Cookbooks, an imprint of HarperCollins Publishers.

Whether you build this meal in a bowl or a jar or serve it family style, this raw “noodle” main course will satisfy your need for the punchy tastes of Thai cuisine. Tip: To make Pad Thai even more substantial and add another textural component, top with half an avocado per serving.

This quickly blended soup uses fermented miso paste, sweet raw corn, green onions, and zucchini, turning creamy without any dairy whatsoever. A sweet-spicy fruit swirl brings everything together. Tip : Instead of a swirl, top with a raw salsa of diced tomatoes, onion, cilantro, and lime juice.

This marriage of nutritional superstars is sure to bowl you over with fresh flavours, great textural contrasts, and visual appeal. Not just for the birds, millet has great corny flavour, and cooking it in cilantro water is a way to make it even better with extra herby taste. To make each bowl shine even brighter green, you can swap out black beans for edamame or lima beans. It can also become vegetarian by swapping out chicken for cubes of smoked tofu. Serve the bowls for lunch or dinner. Pile It On To transport this recipe for workday lunches, pile ingredients into Mason-style glass jars. Simply divide sauce among 4 jars and then top with millet, chicken, beans, greens, and pumpkin seeds, in that order.

Israeli or pearl couscous is called ptitim in Israel. Small balls of toasted semolina flour are a type of pasta. With a lovely smooth texture and the ability to take on many delicious flavours and aromatics, it’s an easy solution for dinner. For the gluten free, substitute with short-grain rice. Wine Pairing: Les Hauts de Lagarde 2013, Bordeaux, France Tip: This dish is also delicious served at room temperature, if you wish. Refrigerate poached salmon, snap peas, and prepared couscous separately just until no longer hot. Then arrange and serve as above, garnished with almonds and green onions.

This salad is bound to impress and can be made with a variety of organic vegetables. Mix it up a bit by using other spicy greens such as mustard and arugula. Wine Pairing: Southbrook Triomphe Organic Cabernet Franc Rose 2011, Niagara-on-the-Lake, Ontario Tip: Want to go vegetarian? Replace salmon and chicken with diced sautéed organic tofu and sliced almonds.

Tip: Change it up Make this dish with your favourite veggies, and brown or red rice.

Portobello mushrooms on the grill taste almost as hearty and meaty as a heavyweight burger but are better for you. Serve open-faced on a slice of crusty rye bread (or your favourite gluten-free option) with lettuce and salsa. Delicious! 4 portobello mushrooms 4 thick slices red onion 3 Tbsp (45 mL) + 1 tsp (5 mL) extra-virgin olive oil, divided 2 Tbsp (30 mL) freshly squeezed lemon juice 1 tsp (5 mL) Dijon mustard 1 garlic clove, smashed and finely minced 1/2 tsp (2 mL) dried thyme 1/2 tsp (2 mL) honey Generous pinches of salt and pepper 4 slices crusty light rye (or gluten-free) bread, about 1/2 in (1.25 cm) thick 4 bibb lettuce leaves 1 tsp (5 mL) extra-aged balsamic vinegar (optional) Avocado Salsa 1 large firm tomato, cored and diced 1/2 firm but ripe avocado, diced 1/4 cup (60 mL) finely diced red onion 1/4 cup (60 mL) chopped cilantro 1 garlic clove, smashed and finely minced 2 Tbsp (30 mL) fresh squeezed lemon juice 1/4 tsp (1 mL) salt Freshly ground black pepper Remove thick end of mushroom stem leaving about 1/2 in (1.25 cm) attached to cap. Place smooth side up in shallow dish large enough to hold caps, along with slices of onion in a single layer. Combine 3 Tbsp (45 mL) oil, lemon juice, Dijon, garlic, thyme, honey, salt, and pepper in small bowl. Whisk together and pour over mushrooms and onions, brushing and turning in marinade to coat evenly. Set aside to marinate while making salsa. Combine Avocado Salsa ingredients in bowl and gently fold together to blend evenly. Cover and set aside. Preheat barbecue and lightly grease the grate. Place mushrooms and onion slices on preheated grill and barbecue, turning once, until they are cooked through and slightly charred, about 5 to 7 minutes for onions and 10 minutes for mushrooms. Near the end of grilling, brush slices of bread with remaining olive oil and place on grill alongside mushrooms to toast lightly on both sides. To serve, place bibb lettuce leaf on each toasted slice of bread. Top each with grilled portobello mushroom, onion slice, and avocado salsa. Drizzle with a little balsamic, if using. Serve immediately. Serves 4. Each serving contains: 295 calories; 10 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 33 g total carbohydrates (11 g sugars, 10 g fibre); 322 mg sodium Mushrooms for weight management Rather than kicking back with a beef burger after your next summer sweat session, you might want to try this better-for-you portobello version. Research shows that swapping mushrooms for meat can help us maintain a healthy weight. In one study, participants who ate mushroom-rich meals three times a week for one year consumed fewer calories and lost more weight than those who ate red meat three times a week. source: " Vegan Barbecue Feast ", alive #380, June 2014

This recipe is all about the sauce. Chimichurri is a piquant Argentinean sauce made with dried oregano and fresh herbs mixed with oil and vinegar. This makes a big batch—enough to splash over salmon plus extra for another meal. Great as a marinade or sauce for beef or chicken too, or drizzle it over eggs or fresh vegetables. 1/3 cup (80 mL) dried oregano leaves 1 Tbsp (15 mL) crushed red pepper flakes 2 cups (500 mL) chopped parsley or cilantro 4 garlic cloves, minced 2 anchovies, minced (optional) 1/2 tsp (2 mL) sea salt 1/2 cup (125 mL) extra-virgin olive oil 1 to 2 tsp (5 to 10 mL) red wine vinegar 4 - 5 oz (140 g) salmon fillets At home For sauce, in bowl mix oregano and pepper flakes with 1 cup (250 mL) warm water. Let stand until softened, 10 to 15 minutes. Add parsley or cilantro, garlic, anchovies (if using), and salt. Using hand blender, blitz to mix, then slowly mix in oil. Sauce can be made up to 2 days ahead or freeze for up to 1 month. Add vinegar just before serving. This will keep the flavour bright and fresh. At camp To cook salmon, grill or pan-fry over medium heat. Estimate about 7 minutes for every 1 in (2.5 cm) of thickness. Or wrap in parchment paper, then place in cast iron Dutch oven. Nestle in the side of the ashy coals. This may take 10 to 15 minutes longer to cook, depending on size of fish and temperature of coals. Place cooked fish on plates. Generously spoon chimichurri sauce overtop. Double duty: Use leftover salmon and sauce to make breakfast tacos. Cradle scrambled eggs in warm corn tortillas with salmon, avocado slices, and more chimi! Serves 4 for dinner (with leftover sauce). Each serving contains: 284 calories; 30 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 1 g total carbohydrates (0 g sugars, 0 g fibre); 137 mg sodium source: " Clever Camping Recipes ", alive #380, June 2014

Plan smartly and make pesto ahead of time so that when it comes time to cook, it’s really just about assembly. Add smoky flavour by tossing in a few grilled mushrooms. Use half the pesto to toss with noodles for dinner, then use up leftovers as a condiment with other meals. Pesto 2 large bunches kale 1 cup (250 mL) chopped sun-dried tomatoes (rehydrated if using dried) 4 garlic cloves, minced 1 cup (250 mL) extra-virgin olive oil 1/3 cup (80 mL) grated Parmesan 1/3 cup (80 mL) toasted walnuts (optional) Pasta 3 large portobello mushrooms 1 tsp (5 mL) extra-virgin olive oil 1 lb (450 g) whole wheat penne, or your favourite pasta At home For pesto, trim thick centre ribs from kale. Blanch leaves in large pot of boiling water. Drain, then rinse with cold water. Using hands, squeeze excess water from leaves, then coarsely chop. You should have about 4 cups (1 L) packed. Place kale in food processor along with sun-dried tomatoes and garlic. Whirl to mix. With motor running, slowly and steadily whirl in oil to form a coarse purée. Stir in Parmesan and walnuts, if using. Mixture will be very thick. Pesto will keep well, refrigerated for up to 1 week or frozen for up to 3 months. Makes about 3 cups (750 mL). At camp When ready to cook, brush mushrooms with oil. Grill over medium-high heat or pan-fry over medium, turning often, until tender. Thinly slice into small pieces. Bring large pot of water to a boil. Add noodles and cook, according to package directions, until al dente. Drain, reserving 1/4 cup (60 mL) pasta cooking water. Return noodles to pot, then stir in mushrooms and 1 1/2 cups (350 mL) pesto. Stir to coat. To make it saucier, stir in some of the pasta water, a little at a time, to loosen up pesto. Finish with extra grated Parmesan, if you wish. Double duty: Spoon leftover Sun-Dried Tomato and Kale Pesto over scrambled eggs on toast for breakfast. Or stir into Tri-coloured Quinoa Chowder. Serves 6 for dinner (with leftover sauce). Each serving contains: 313 calories; 7 g protein; 3 g total fat (3 g sat. fat, 0 g trans fat); 28 g total carbohydrates (4 g sugars, 4 g fibre); 111 mg sodium source: " Clever Camping Recipes ", alive #380, June 2014

Ready in 15 minutes, this is a warming one-pot meal for those cooler nights that you can make from scratch right at your campsite. Just be sure to pack all the necessary ingredients. 2 Tbsp (30 mL) dried mushrooms, such as shiitake 1 cup (250 mL) tri-coloured quinoa 1/4 cup (60 mL) miso paste 1 medium carrot, sliced 1 in (2.5 cm) piece of ginger, peeled and sliced 2 cups (500 mL) chopped spinach Place mushrooms in 1 cup (250 mL) hot water to soften. Meanwhile, in large saucepan, stir quinoa, miso, carrot, and ginger with 5 cups (1.25 L) water. Bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until quinoa is cooked through, 12 to 15 minutes. Remove from heat. Drain mushroom liquid into soup. Coarsely chop rehydrated mushrooms, then stir into soup along with spinach. Cover and let stand until spinach wilts, 1 minute. Double duty: Garnish soup with a spoonful of Sun-Dried Tomato and Kale Pesto, (recipe page 90). Serves 4 to 6. Each of 6 servings contains: 136 calories; 6 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 23 g total carbohydrates (1 g sugars, 3 g fibre); 438 mg sodium source: " Clever Camping Recipes ", alive #380, June 2014

These wraps work equally well as nourishment for lunch or dinner. You shouldn’t feel bitter about doing without the flour wraps in favour of radicchio. It’s a swap that saves on calories and adds a healthy dose of vitamin K to help with bone building. If you want to turn this dish into an appetizer, consider spooning the chickpea mixture into endive leaves. 2 cups (500 mL) cooked or canned chickpeas, drained and rinsed 1/3 cup (80 mL) chopped walnuts 1/4 cup (60 mL) chopped parsley 3 oz (85 g) diced feta cheese 1 garlic clove, minced 1 Tbsp (15 mL) lemon juice 1/8 tsp (0.5 mL) red pepper flakes 2 cups (500 mL) arugula 1/3 cup (80 mL) extra-virgin olive oil or camelina oil 2 Tbsp (30 mL) white wine vinegar 8 large radicchio leaves In large bowl, toss together chickpeas, walnuts, parsley, feta, garlic, lemon juice, and red pepper flakes. Place arugula, olive oil, vinegar, and 2 Tbsp (30 mL) water in blender container and blend until smooth. Add more water, 1 Tbsp (15 mL) at a time, if needed to help with blending. Divide chickpea mixture among radicchio leaves and top with arugula oil. Serves 4. Each serving contains: 423 calories; 12 g protein; 31 g total fat (7 g sat. fat, 0 g trans fat); 27 g total carbohydrates (6 g sugars, 5 g fibre); 252 mg sodiumthe tongue. source: " 5 Flavour Surprises ", alive #380, June 2014

A double shot of seaweed—nori and wakame—lends this dish a salty flavour without an excess of sodium. The nori garnish is a version of furikake, a Japanese condiment typically sprinkled over rice. If desired, rainbow trout or Arctic char can be used in lieu of salmon. 1 cup (250 mL) brown rice 1 lb (450 g) wild salmon, cut into 4 equal-sized pieces 2 nori sheets 1/4 cup (60 mL) sesame seeds 1 tsp (5 mL) sesame oil 1/2 oz (14 g) dried wakame seaweed 1 English cucumber 2 medium carrots 2 green onions, white and green parts only, thinly sliced Juice of 1/2 lemon Place rice and 2 cups (500 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, cover, and simmer until tender, about 25 minutes. Drain excess water. Preheat oven to 400 F (200 C). Place salmon on parchment paper-lined baking sheet and bake until just cooked through, about 12 minutes. Using kitchen shears, cut nori into small pieces and combine with sesame seeds. Heat skillet over medium heat and toast nori mixture for 3 to 4 minutes, or until fragrant and sesame seeds have browned. Stir in sesame oil. Place wakame in large bowl, cover with water, and let rehydrate for 10 minutes. Drain, squeeze out excess moisture, and chop into small pieces. Slice cucumber in half lengthwise, scrape out seeds, and thinly slice horizontally. Slice carrots into thin matchsticks. Toss together rice, wakame, cucumber, carrots, and green onions. Divide rice mixture among serving plates and top with salmon. Squeeze lemon juice over salmon and garnish with nori mixture. Serves 4. Each serving contains: 346 calories; 33 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 20 g total carbohydrates (3 g sugars, 4 g fibre); 124 mg sodium source: " 5 Flavour Surprises ", alive #380, June 2014

Sushi rice, or rice dressed in seasoned vinegar, is an essential component to a variety of sushi preparations. In fact, sushi would not be sushi without this rice. Using a short grain brown rice for your sushi ensures you also get the added benefit of a good source of fibre. 1/3 cup (80 mL) unseasoned rice vinegar 1 1/2 Tbsp (22 mL) natural cane sugar 1/2 tsp (2 mL) salt 2 in (5 cm) piece dried kombu (optional) 2 cups (500 mL) short grain brown rice 4 cups (1 L) cold water In small saucepan, stir together vinegar, sugar, salt, and kombu (if using). Place saucepan over medium heat and warm mixture, stirring occasionally, until sugar and salt dissolve. Remove saucepan from heat and set aside to cool to room temperature. Discard kombu. If not intending to use right away, this seasoned vinegar can be stored in an airtight container in the refrigerator for up to 1 month. Rinse rice in several changes of cold water. Place rice and measured water in heavy bottomed saucepan, cover, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for about 35 to 45 minutes, or until water is absorbed. Remove saucepan from heat and let sit, covered, for 10 minutes. Transfer rice to large non-metallic bowl. Using rubber spatula, repeatedly slice through rice at an angle to separate the grains, while gradually pouring in seasoned vinegar at the same time. Once all vinegar has been incorporated, continue to slice rice mixture with one hand while fanning rice with the other hand until almost cool, about 4 minutes. Cover rice with damp cloth until ready to use. Sushi rice will keep at room temperature for about 4 hours covered with a damp cloth. Makes about 5 cups (1.25 L) sushi rice. Each 1/2 cup (125 mL) serving contains: 144 calories; 3 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 31 g total carbohydrates (2 g sugars, 1 g fibre); 122 mg sodium source: " Summer Sushi ", alive #380, June 2014

When shopping for fresh seafood, make sure to inquire about the sustainable seafood options available. Pole- and troll-caught albacore or ahi tuna are sustainable choices that ensure the health of our oceans and fish stocks for years to come. 1/4 cup (60 mL) plain yogurt 1/2 tsp (2 mL) low-sodium soy sauce or tamari sauce 1/8 tsp (0.5 mL) toasted sesame oil 1 tsp (5 mL) freshly grated ginger 1 ripe avocado, peeled and pitted Zest of 1 orange 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) freshly ground black pepper 1/2 lb (225 g) sashimi-grade albacore or ahi tuna loin 1 tsp (5 mL) avocado oil or grapeseed oil 1 1/2 cups (350 mL) prepared sushi rice (see recipe for Sushi Rice ) 1 green onion, sliced 1 tsp (5 mL) black sesame seeds 2 radishes, thinly sliced, for garnish Microgreens or pea shoots, for garnish In blender, mix together yogurt, soy sauce, sesame oil, ginger, avocado, and 3 Tbsp (45 mL) water until thoroughly combined and smooth. Adjust consistency with a little extra water if desired. Refrigerate sauce until ready to use. In small bowl, stir together orange zest, salt, and pepper. Sprinkle mixture over tuna, pressing to adhere. Preheat oil in frying pan over medium-high heat. Add tuna and sear for 20 to 30 seconds on each side. Remove tuna and transfer to plate. Refrigerate tuna until cold, about 30 minutes. This will make it easier to slice. Meanwhile, stir together sushi rice, green onion, and sesame seeds. Cover with damp cloth and set aside. With sharp knife, slice tuna into 16 thin slices. When ready to assemble nigiri, wet your hands to help prevent rice from sticking to them while working. Gather a generous tablespoon of rice in one hand. Squeeze and roll rice into a long oval about 2 in (5 cm) in length. Continue moulding rice until you have 16 ovals. Smear a small amount of ginger sauce over bottom of tuna before draping a slice over each oval of rice. Transfer to serving plate and garnish each nigiri with radishes and microgreens. Serve nigiri right away with extra creamy ginger sauce alongside for dipping. Serves 8. Each serving contains: 124 calories; 9 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 12 g total carbohydrates (1 g sugars, 3 g fibre); 176 mg sodium source: " Summer Sushi ", alive #380, June 2014

These rolled sushi balls make a perfect family-friendly meal. Getting young chefs to participate in filling and rolling their own sushi is a great way to get kids interested in cooking and involved in mealtime preparations. 1 tsp (5 mL) coconut oil 1/4 lb (125 g) ground chicken 1 tsp (5 mL) low-sodium soy sauce or tamari sauce 1/4 tsp (1 mL) toasted sesame oil 2 cups (500 mL) baby spinach leaves 1/4 cup (60 mL) prepared kimchi, finely chopped 1 green onion, finely sliced 1/2 tsp (2 mL) hot sauce (optional) 2 cups (500 mL) prepared sushi rice (see recipe for Sushi Rice ) 1 Tbsp (15 mL) toasted sesame seeds, for garnish 2 sheets of nori, cut into 3/4 in (2 cm) strips, for garnish Preheat coconut oil in frying pan over medium heat. Add chicken and sauté until cooked through, about 4 minutes. Stir in soy sauce, sesame oil, spinach, and kimchi. Continue to cook, stirring frequently, until spinach has wilted, about 2 minutes. Stir in green onion and hot sauce (if using) before transferring mixture to bowl. Refrigerate until cool enough to handle. Dampen hands to help prevent rice from sticking to them while forming balls. Gather approximately 3 Tbsp (45 mL) rice and press into a patty roughly the size of your palm. Place 1 Tbsp (15 mL) chicken filling in centre of rice and fold up edges to enclose filling and patch any holes with extra rice. Roll between your hands a few times to achieve a round ball. Set aside on plate and cover with slightly damp cloth while forming remaining rice balls. Sprinkle tops with sesame seeds before wrapping a strip of nori around each. Serves 10. Each piece contains: 74 calories; 3 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 10 g total carbohydrates (0.5 g sugars, 1 g fibre); 47 mg sodium Fanciful fillings The sky’s the limit when you’re creating flavourful fillings for Sumo Sushi. Try these noteworthy combinations or simply get creative with last night’s leftovers. chives, lemon zest, smoked salmon, green onion, and capers cooked spinach, tahini, mirin (a rice wine), soy sauce, and finely chopped almonds scrambled egg, fish sauce, green onion, cooked crab meat, and chili powder cooked shrimp, avocado, lime zest, cilantro, red onion, and jalapeno source: " Summer Sushi ", alive #380, June 2014

This fresh roll is filled to the brim with a garden’s bounty of vegetables. Although delicious made with sushi rice, making these creative rolls with cauliflower “rice” ensures you get an extra boost of vitamin C. 1 small head of cauliflower, trimmed into florets 1 Tbsp (15 mL) tahini 1/4 tsp (1 mL) freshly grated ginger 2 tsp (10 mL) extra-virgin olive oil, divided 1 tsp (5 mL) apple cider vinegar 1/4 tsp (1 mL) each salt and freshly ground black pepper, plus extra 5 medium-sized collard green leaves, washed and dried 1 large carrot, grated 1/2 English cucumber, cut into thin matchsticks 1 large yellow bell pepper, cut into thin matchsticks 1 avocado, thinly sliced 2 tomatoes, seeded and finely diced 1/4 tsp (1 mL) Sriracha sauce or favourite hot sauce, or more to taste 1 tsp (5 mL) chopped fresh chives 1 tsp (5 mL) chopped fresh cilantro and/or fresh mint Pinch of salt and pepper Pickled ginger (see recipe for Pickled Ginger, page 114) In bowl of food processor fitted with a steel blade, pulse together cauliflower, tahini, ginger, 1 tsp (5 mL) olive oil, cider vinegar, salt, and pepper. Scraping down sides of bowl as needed, pulse until everything is thoroughly incorporated and resembles rice. Set aside. Bring large pot of water to a boil. Trim away stalks from collard greens and, gently running the knife blade parallel to the leaf, fillet off the thick part of the stalk that runs down each leaf. Take care to not puncture the leaf as you do this. Blanch collard leaves in boiling water for 3 seconds before rinsing under cold water until cooled. Pat dry and lay 1 collard leaf on sushi mat, making sure centre vein runs horizontal. Cover with thin layer of cauliflower “rice,” leaving 1 in (2.5 cm) border at bottom of leaf. Arrange some carrot, cucumber, bell pepper, and avocado in a line lengthwise across the middle of the “rice.” Beginning with the side that has the border of collard exposed, use sushi mat to help tightly roll leaf over filling to enclose. Set aside, seam side down, while preparing remaining rolls. In small bowl, stir together tomatoes, hot sauce, chives, cilantro or mint, 1 tsp (5 mL) olive oil, and a pinch of salt and pepper. To serve, slice each roll into 8 pieces. Arrange on plate and top each piece with some tomato sauce. Serve immediately with pickled ginger alongside. Serves 8. Each serving contains: 90 calories; 2 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 8 g total carbohydrates (2 g sugars, 4 g fibre); 100 mg sodium source: " Summer Sushi ", alive #380, June 2014

There’s something full-flavoured in any dish that includes poblano peppers. They’re not hot but definitely flavourful, particularly when barbecued; the added smokiness imparts a delicate taste to any filling you spoon into a poblano pepper. Rice Filling 2 tsp (10 mL) extra-virgin olive oil 1 small yellow onion, peeled and minced 1 jalapeno pepper, seeded and minced 2 garlic cloves, minced 1 cup (250 mL) cooked brown basmati rice 1/2 red bell pepper, finely diced 1/2 cup (125 mL) fresh chopped cilantro 1 tsp (5 mL) ground cumin 1/2 tsp (2 mL) oregano Salt and freshly ground black pepper to taste 1 Tbsp (15 mL) fresh squeezed lime juice Creamy Bean and Cilantro Sauce 14 oz (398 mL) can cannellini beans, rinsed and drained 2 Tbsp (30 mL) extra-virgin olive oil 1 Tbsp (15 mL) white miso Freshly squeezed juice from 1 lemon 1/4 tsp (1 mL) salt 1/4 cup (60 mL) finely chopped cilantro 4 fresh poblano peppers* 1 tsp (5 mL) extra-virgin olive oil 1 avocado, pitted and sliced (optional) 4 cherry tomatoes (optional) Cilantro sprigs Have Rice Filling and Creamy Bean and Cilantro Sauce assembled before preparing peppers. To prepare rice, heat oil in medium-sized saucepan. Add onion and sauté until soft. Add jalapeno pepper and garlic and sauté for 1 minute. Stir in cooked rice, bell pepper, cilantro, and seasonings and stir over medium heat for about 3 minutes to blend flavours. Fold in lime juice. Filling can be cooled and refrigerated for up to 1 day. Bring to room temperature before stuffing into peppers. To make Creamy Bean and Cilantro Sauce, combine beans, oil, miso, lemon juice, and salt in blender or food processor. Whirl until blended, scraping down sides of bowl. Add a couple of tablespoons of water and continue to whirl until very creamy. Add a tablespoon of extra water if you want it slightly thinner for pouring. Whirl in chopped cilantro just until sauce is flecked. Place in covered container and refrigerate for up to 1 day. Preheat barbecue to high and grease the grill. Slit peppers from stem to tip and brush the outsides with a little oil. Place on grill and barbecue for 5 minutes, or until peppers begin to blister all over and slightly blacken. You want them to remain whole for stuffing. Remove to covered dish and cool for 15 to 20 minutes. Keeping stem intact, remove as much of the skins as possible, handling peppers very gently, as they are fragile and can break easily. You may need to put under cold water to loosen skin. Then gently cut out seed core from each pepper, keeping stem end intact. Fill peppers with equal portions of prepared rice mixture, wrapping peppers up and around filling. Peppers can be prepared up to this point and refrigerated for up to 4 hours. Remove from refrigerator 30 minutes before grilling. Place peppers in lightly oiled grill basket and barbecue over medium heat for 15 to 20 minutes or until filling is piping hot. Serve immediately with dollops of Creamy Bean and Cilantro Sauce. Garnish with slices of avocado, cherry tomatoes, and sprig of cilantro, if you wish. Serves 4. * Poblano peppers are also available peeled in tins in specialty food shops. Each serving contains: 419 calories; 13 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 54 g total carbohydrates (9 g sugars, 14 g fibre); 334 mg sodium source: " Vegan Barbecue Feast ", alive #380, June 2014