While still under the culinary radar, cuisine from Myanmar (formerly Burma) is poised to become the next “hot” Asian culinary trend. Chickpea flour gives this traditional soup from the Shan people of Myanmar a velvety thick texture that is a wonderful change of pace from other Asian soups.
Be sure to place some Asian chili sauce on the table for those who like a fiery kick. If available, chopped Chinese chives are a great addition as well.
8 oz (225 g) brown rice vermicelli noodles
1 cup (250 mL) chickpea (garbanzo) flour
2 Tbsp (30 mL) coconut sugar or other raw-style sugar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) red chili flakes
2 tsp (10 mL) grapeseed oil or peanut oil
2 shallots, chopped
3 garlic cloves, minced
4 cups (1 L) low-sodium vegetable broth
4 cups (1 L) chopped Asian greens, such as pea tendrils, watercress, baby bok choy, and/or Chinese broccoli
1/3 cup (80 mL) chopped roasted unsalted peanuts
1/4 cup (60 mL) cilantro
1 lime, sliced into wedges
Prepare noodles according to package directions. Drain and set aside.
Place chickpea flour, sugar, salt, chili flakes, and 1 1/2 cups (350 mL) water in blender and blend until smooth.
Heat oil in large saucepan over medium heat. Add shallot and garlic; cook for 2 minutes, stirring often. Add broth and 1 1/2 cups (350 mL) water to pan and bring to a boil. Reduce heat to medium and slowly pour in chickpea mixture while stirring. Heat for 5 minutes, stirring very often to prevent mixture from sticking to bottom of pan. Stir in additional water or broth if you want a thinner consistency.
Divide noodles and greens among serving bowls and pour chickpea soup over top. Garnish with peanuts and cilantro. Serve with lime wedges.
Each serving contains: 314 calories; 8 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 53 g total carbohydrates (8 g sugars, 4 g fibre); 313 mg sodium
Source: "Oodles of Noodles", alive #377, March 2014
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.
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“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.