The humble cucumber takes on passion and bite with sweet honey and acidic rice vinegar. Simplicity is the key to this side dish that makes the perfect companion for a spicy main.
3 Tbsp (45 mL) rice vinegar
3 Tbsp (45 mL) liquid honey
1/8 tsp (0.5 mL) sesame oil
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
2 large field or English cucumbers
3 Tbsp (45 mL) sesame seeds, toasted
To make dressing: in large bowl, whisk together vinegar and honey until honey dissolves. Add remaining
dressing ingredients and whisk until well combined. Refrigerate until cucumbers are ready to be dressed.
Carefully peel cucumbers in long strips to create alternating white and green stripes along their length. Slice cucumbers in half lengthwise and scrape away seeds with the round of a spoon.
Using a mandoline, vegetable peeler, or sharp knife, cut cucumbers into long, thin slices and place on paper towel to drain excess moisture. Gently pat tops with paper towel, and let sit.
Toast sesame seeds in dry frying pan over medium heat, stirring constantly until they begin to brown. Let cool.
Add cucumber slices and sesame seeds to dressing bowl and gently toss. Divide among plates and serve immediately.
Each serving contains: 87 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 16 g total carbohydrates (13 g sugars, 1 g fibre); 52 mg sodium
source: "Simple Spring Salads", alive #367, May 2013
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.