Makes 3 1/2 cups (850 mL).
Life is often about that little extra that makes something good just that much better. Dipping falafels into Smoky Tomato Sauce needs nothing more than maybe a lettuce wrap to carry it. With apologies to lettuce growers, the flavour is most certainly in the sauce and falafel.
In medium-sized saucepan, heat oil. Add diced onion and sauteu0301 over medium heat until soft. Add garlic and sauteu0301 for 1 minute. Add beer to deglaze pan. Continue to cook over medium heat until beer is reduced by half, about 2 minutes. Stir in remaining ingredients and bring to a boil. Cover and reduce heat to medium-low and simmer for 15 minutes for flavours to blend. Add a little more chipotle sauce if you wish. Serve sauce chunky or pureu0301e in a blender, if you wish. Spoon over baked falafels.
This recipe is part of the Brewed Flavours collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.