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
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.
Bet you’ve never considered making breakfast or Sunday brunch on the grill. Consider cooking your egg-soaked bread over flames as a way to coax even more flavour out of brag-worthy French toast. You can also use slices of brioche bread and whatever fruit happens to be in season. Of course, nobody could fault you for topping it all off with a drizzle of maple syrup. If you want it dairy free, you can use dairy alternatives such as oat milk and coconut yogurt. Not so fresh Somewhat stale bread is key to great French toast. You want it to be 2 to 3 days old. What if your bread isn’t aged enough? You can speed up the process by slicing bread and then placing it on a pan in 350 F (180 C) oven for about 10 minutes, or until it firms up. Make sure it’s sliced nice and thick to prevent the egg mixture-to-bread ratio being too heavy in favour of egg, resulting in soggy French toast.