Also called alaria and resembling pappardelle pasta noodles when rehydrated, lightly vegetal wakame is what you’re most likely to finding floating in miso soup, but it can also be the starring green in a riff on pesto. Slather the seaweed pesto between meaty slabs of tofu and you’ve got a hearty vegan main dish. The briny pesto can also be dolloped on grain bowls, grilled steak, or cooked fish.
Place any extras in glass jar, cover with thin layer of oil, and store in fridge for up to 2 weeks.
In large bowl, place wakame, cover with water, and let soak for 10 minutes, or until tender.
Remove wakame from bowl, squeeze out excess water, and place in food processor container along with cilantro, nutritional yeast, sesame seeds, garlic, and 1/4 tsp (1 mL) cayenne. Blend until wakame is broken down into small pieces. Add 3 Tbsp (45 mL) grapeseed or sunflower oil, sesame oil, rice vinegar, and 2 Tbsp (30 mL) water to container and blend until a pasty mixture forms.
Line cutting board with a couple of sheets of paper towel. Top with tofu blocks and a couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu along its width into 2 slabs, and then cut each slab in half so that you have a total of 8 pieces. Season each piece of tofu with salt, 1/4 tsp (1 mL) cayenne, and black pepper.
In skillet, heat remaining 1 Tbsp (15 mL) oil over medium-high heat. Add tofu squares to pan and heat until golden and crispy, about 3 minutes. Donu2019t crowd pan; cook in batches if necessary. Flip, and heat until golden on other side, adding more oil to pan if needed.
Spread pesto on 2 pieces of tofu and top with remaining tofu.
This recipe is part of the The Marine Green collection.
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.