The ultimate cocktail snack has got to be the snack mix. Normally, this innocent looking munchie will rack up the sodium and calories quickly. This version lets you enjoy a fistful without the fear of overindulging.
Tip: If you’re not a big fan of wasabi, feel free to leave it out and simply stir raw pumpkin seeds into almond, cashew, and popcorn mix before baking.
Pair with Cranberry Sage Punch!
Preheat oven to 375 F (190 C).
On large rimmed baking tray, toss pumpkin seeds with 1 tsp (5 mL) grapeseed oil. Toast in oven until seeds are crisp and lightly browned, about 10 minutes. While seeds are still hot, sprinkle with wasabi powder and coriander. Toss to combine. Set baking tray with seasoned pumpkin seeds aside and reduce oven temperature to 250 F (120 C).
In large bowl, whisk together remaining 2 tsp (10 mL) grapeseed oil, sesame oil, soy sauce, garlic powder, ginger, and paprika until well combined. Add almonds and cashews and toss to coat. Add popcorn and toss. Spread popcorn mixture in single layer on rimmed baking sheet with pumpkin seeds. Bake for 15 minutes, then stir and bake for another 15 minutes. Let cool to room temperature. Sprinkle nori over cooled party mix just before dividing among small serving bowls.
This recipe is part of the Holiday Cocktail Party collection.
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.