Feel free to use other greens along with the spinach in this show-stopping side dish. Kale, Swiss chard, and beet greens all work well. Once you master this roll, try filling it with other delectable seasonal combinations such as roasted squash and goat cheese or apples, shredded turkey, and chestnuts.
2 Tbsp (30 mL) coconut oil, melted, or extra-virgin olive oil, divided
2 shallots, finely diced
12 oz (340 g) button mushrooms, trimmed and sliced
2 garlic cloves, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1/2 cup (125 mL) diced roasted red pepper
2 Tbsp (30 mL) Dijon mustard
3 Tbsp (45 mL) cornstarch, divided
1 1/2 cups (350 mL) milk or almond milk
2 Tbsp (30 mL) chopped parsley
3 Tbsp (45 mL) finely grated Parmesan cheese, divided
11 oz (310 g) baby spinach
4 large free-range eggs, separated
Pinch of freshly grated nutmeg
Pinch of salt and freshly ground black pepper
In large frying pan, warm 1 Tbsp (15 mL) coconut oil over medium heat. Add shallots and cook, stirring frequently, until softened, about 4 minutes. Increase heat to medium high and add mushrooms. Sauté until starting to brown, about 8 to 10 minutes. Stir in garlic, thyme, oregano, red pepper, and mustard, cooking until most of the moisture has evaporated and mixture is quite dry, about another 3 minutes.
In bowl, whisk together 2 Tbsp (30 mL) cornstarch with milk. Add milk mixture to frying pan and cook, stirring constantly, until mixture has thickened. Remove from heat, stir in parsley and 2 Tbsp (30 mL) Parmesan cheese before setting aside while preparing roulade.
Preheat oven to 425 F (220 C). Line 9 x 13 in (23 x 33 cm) baking pan with parchment paper and brush with light coating of grapeseed oil.
Wash spinach and place in frying pan. Don’t worry about drying spinach, as the residual water will help steam it. Place frying pan over medium heat and cook spinach, stirring occasionally, until just wilted, about 3 to 4 minutes. Transfer to sieve and allow to drain and cool over a bowl. Squeeze spinach to remove excess water and finely chop. Add spinach to large bowl along with egg yolks, nutmeg, remaining 1 Tbsp (15 mL) coconut oil, and pinch of salt and pepper. Stir until well combined.
In another large bowl, whisk together egg whites and remaining 1 Tbsp (15 mL) cornstarch until stiff peaks form. Stir a quarter of egg whites into spinach mixture before gently folding in remaining egg whites with rubber spatula. Pour spinach batter into prepared baking pan, spreading out with spatula, and bake until firm to the touch, about 10 to 12 minutes. Meanwhile, lay a large piece of parchment paper on clean work surface. Turn roulade out onto parchment, peel off its paper lining and allow it to cool to room temperature.
Position roulade on work surface so one of its shorter ends is facing you. Spread mushroom filling over roulade, leaving 1 in (2.5 cm) border at the bottom. Using parchment paper to help you, roll up roulade from the bottom. Place seam side down on serving platter and chill for 30 minutes. Garnish with remaining 1 Tbsp (15 mL) grated Parmesan, if desired, before slicing and serving.
Each serving contains: 134 calories; 9 g protein; 7 g total fat (4 g sat. fat, 0 g trans fat); 10 g total carbohydrates (4 g sugars, 2 g fibre); 231 mg sodium
source: "Sensational Sides", alive #386, December 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.