This feast of flavours, textures, and colours is sure to garner praise from any lucky eaters. Full of energizing carbs, it’s an especially great dish to serve on days when you’ve had a vigorous workout. The sorghum, roasted sweet potato, and tahini sauce can be made up to three days in advance and chilled.
Placing a baking sheet in the oven as it preheats ensures vegetables such as sweet potatoes begin roasting as soon as they hit the hot pan, which encourages better browning. That’s culinary speak for yum.
Place sorghum in a jar, cover with water, and let soak overnight.
Drain and rinse soaked sorghum and add to large saucepan with 3 cups (750 mL) water; bring water and sorghum to a boil. Reduce heat to medium-low and simmer, covered, until sorghum is tender, about 35 minutes. If sorghum was not soaked for several hours, increase cooking time by about 15 minutes. Drain excess water.
Heat oven to 400 F (200 C) and place rimmed baking sheet in oven as it heats. Toss sweet potato with oil, thyme, and 1/4 tsp (1 mL) salt. Spread potatoes out on hot baking sheet and roast until tender, about 20 minutes.
Divide sorghum among 4 large serving bowls and top with roasted sweet potato, arugula, chickpeas, roasted red pepper, sun-dried tomato, and raisins.
Whisk together olive oil, tahini, 2 Tbsp (30 mL) warm water, garlic, lemon juice, paprika, cumin, 1/4 tsp (1 mL) salt, and pepper. If needed, whisk in additional water to reach a pourable consistency. Drizzle tahini sauce over sorghum bowls.
This recipe is part of the New Kids on the Block collection.
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.