Serves 2 / ready in 30 minutes
Kebab is a general term that can apply to various types of Middle Eastern grilled meats. In America, we’re most familiar with shish kebab: small pieces of meat that are skewered and grilled. But beef and lamb come with a high eco-footprint (especially when the animals eat grass, resulting in higher methane emissions). This smoky kebab recipe uses easy homemade seitan instead, to cut down on emissions. Topped with peanut sauce and served with fresh lime and herbs, it’s a deliciously smoky and more sustainable way to enjoy this tasty dish.
Preheat oven to 375 F. Line baking sheet with parchment paper and set aside.
Combine peanut butter, 1 Tbsp soy sauce, maple syrup and Sriracha (if using) in small bowl. Stir until well combined. Set peanut sauce aside until ready to serve.
Place vital wheat gluten, garlic powder, onion powder, paprika, thyme and nutritional yeast in large bowl and stir to combine.
In another bowl, place liquid smoke, Worcestershire, olive oil, tomato paste, remaining 1 Tbsp soy sauce and 1/2 cup water. Stir to combine.
Pour wet mixture into dry mixture. Stir gently as you pour, until it resembles ground beef. Knead dough in bowl for 2 minutes. It shouldnu2019t stick to your hands.
Once you have a loose ball, break it into 18 small chunks. Press 3 chunks together to form 1 larger piece, then flatten it out. Thatu2019ll be 1 kebab. Repeat this until you have 6 kebabs.
Place kebabs on prepared baking sheet. Flatten them out and bake for 10 minutes. Remove and let cool slightly. Turn oven to broil.
Wet skewers with water and skewer each kebab. Place on baking sheet and return to oven, broiling each side for 2 minutes. Remove and serve topped with fresh cilantro, with peanut sauce and lime wedges alongside.
This recipe is part of the Want To Save the World? collection.
A nonalcoholic full-bodied red wine works well with this Mediterranean staple-with-a-difference. But if you’re looking to keep it light, simply fill a glass with ice, sparkling water, and equal parts fresh mint and lemon slices. It doesn’t need to be any more complicated than that.
With its smoky paprika and subtle earthy flavours of saffron, anyone eating this paella will be looking for seconds. It’s a delightfully cozy dish and easy to make ahead for a crowd. Serve with crusty bread, a dish of roasted Spanish olives, and roasted peppers; finish with a drizzle of good quality olive oil. Beautiful bomba Paella can be made with most types of rice, but for best results, “bomba” rice is the ideal way to go. It has the ability to absorb plenty of liquid and will hold its shape after cooking. Otherwise, spring for arborio rice, which is typically used for making risotto but works well for paella too. Make-ahead tip When rice mixture is cooked, remove from heat and cool. Cover and refrigerate for up to a day or overnight. To finish cooking, transfer to oven-safe dish with tight-fitting lid. Heat in 350 F (175 C) oven for 30 minutes. Add chickpeas, asparagus, and prawns and continue to heat in oven, covered, until piping hot. Add more seasonings, to taste, and garnish before serving.
This one-dish curry is a perfect dish to have on hand when the fire’s cozily crackling and guests are lingering. It takes just minutes to prepare and no time to cook. Serve ladled over steaming forbidden black rice, it’s comfort in a bowl. Plus, it’s low on dishes too! Add some more wow Break out some additional colourful veggies for this dish. Add broccolini spears to simmering rice near the end of cooking just until bright green but still crisp. Using tongs, remove and set aside. Then serve curried dal over rice with broccolini placed on top of each serving. Make it even more visual and tastefully delicious with halved cherry or grape tomatoes and wedges of lime. Join the nobility Black rice is called “forbidden rice” because it was, at one time, grown only for aristocracy. It’s available in most fine food stores. Substitute with risotto or quinoa, if you wish.