Serves 6 / ready in 1 hour
This is a gorgeous winter salad with some textural interest from cooked lentils that are roasted until crispy and chewy. I turn to root vegetable and cabbage-based salads and slaws in the cold months because I find I’m less likely to crave a leafy, water-heavy salad. It seems that the body naturally craves foods that will help it to seasonally adapt. You can use any mix of root vegetables you like or have on hand.
Preheat oven to 400 F.
Make the dressing: In jar with tight-fitting lid, combine olive oil, maple syrup, mustard, water, sherry vinegar, horseradish, garlic, salt and pepper. Tightly secure lid, and shake jar vigorously until dressing has a creamy and smooth consistency. Set aside.
Make the salad: Bring medium saucepan of water to a boil. Drop in lentils and a big pinch of salt. Bring to a boil again, and then reduce heat to a simmer until lentils are just tender, about 20 minutes. Drain lentils and spread out on kitchen towel to dry.
Transfer dried lentils to baking sheet. Toss lentils with olive oil, salt and pepper. Slide baking sheet into preheated oven, and roast until lentils have dried and browned slightly, about 8 minutes. Remove from oven and set aside.
Using a mandoline, slice beets paper thin and place in large bowl. Slice carrots with the mandoline, and add to bowl. Cut celery root down the middle lengthwise. Slice each half of celery root with the mandoline, and add slices to bowl.
Season all sliced vegetables with salt and pepper, and toss.
Toss sliced vegetables with 2/3 of the dressing. Transfer dressed vegetables to a serving platter. Scatter crispy lentils over vegetables. Pour remaining dressing over lentils. Garnish salad with fresh dill, and serve immediately.
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.