This makes a big batch of mouth-warmingly good hummus. Use half for the wraps and the remainder for dip with crunchy vegies as a picnic extra.
1 - 14 oz (400 g) can cannellini beans or chickpeas, rinsed and drained
1/2 cup (125 ml) tahini paste
1/3 cup (80 ml) extra-virgin olive oil
2 garlic cloves, minced
1 lemon, juiced
2 Tbsp (40 ml) hot water
1 1/2 Tbsp (30 ml) Sriracha sauce (a hot chilli sauce originating in Thailand)
1 large eggplant
3 tsp (15 ml) extra-virgin olive oil
Sea salt and ground black pepper, to taste
8 large organic wholemeal or corn tortillas
1/4 cup (60 ml) toasted pine nuts
2 cups (500 ml) washed spinach leaves, shredded
For hummus, place beans in food processor and pulse to chop. Add remaining ingredients and whirl until puréed as fine or coarse as you like.
Makes 2 cups (500 ml) hummus.
For wraps, slice zucchini and eggplant lengthwise into thin strips. Lightly brush slices with oil and sprinkle with salt and pepper, if using. Grill over medium-high heat until charred, 2 to 3 minutes per side. Let cool, then slice eggplant into smaller strips.
To assemble wraps, spread tortillas on benchtop. Spread 1 1/2 Tbsp (30 ml) hummus over each, then sprinkle with pine nuts and spinach. Divide grilled vegetables along bottom halves of tortillas. To wrap, fold in the two sides of tortilla. Roll up, tucking in edges to form a tight cylinder. Wrap each individually in baking paper or pack in resealable container.
Each serving contains: 1331 kilojoules; 10 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 35 g total carbohydrates (5 g sugars, 7 g fibre); 205 mg sodium
Tip for the road: Go gluten free by making this recipe into mini sandwiches using your favourite gluten-free sliced bread.
source: "Splendour in the Grass", alive Australia #22, Summer 2014
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.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.