These giants of the fungi world have a meaty bite that will appease even the most carnivorous burger lover. The stuffed mushrooms are wonderful as a bunless knife and fork affair; or, try serving between slices of toasted focaccia or ciabatta.
3 tsp (15 ml) unsalted butter
1 large Spanish onion, sliced into thin rounds
3 tsp (15 ml) coconut palm sugar
1 tsp (5 ml) balsamic vinegar
2 red capsicum sliced into 4 segments
8 large portobello mushrooms, stems and gills removed
4 slices manchego, cheddar or mozzarella cheese
2 cups (500 ml) baby spinach
4 organic wholegrain buns (optional)
Melt butter in large frying pan over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in sugar and balsamic vinegar. Reduce heat to medium-low, cover pan and cook for 30 minutes, stirring occasionally.
Preheat barbecue to medium. Lightly brush capsicum slices with oil and cook for 2 minutes per side, or until tender with some grill marks. Remove capsicum from barbecue. Brush mushrooms with oil and season with salt and pepper to taste. Add mushrooms to barbecue, stem sides down, and cook for 5 minutes. Flip mushrooms and cook for another 4 minutes.
Top 4 mushrooms with equal amounts of red capsicum, cheese and spinach. Cover each with a remaining mushroom, stem side down so that the stem sides are facing each other. Cook for 1 minute or until cheese has melted. If using buns, heat them on the barbecue for 1 minute or until toasted.
Serve stuffed mushrooms topped with caramelised onions.
Each serving contains: 758 kilojoules; 10 g protein; 8 g total fat (5 g sat. fat, 0 g trans fat); 20 g total carbohydrates (11 g sugars, 5 g fibre); 159 mg sodium
source: "Vegie Burgers", alive Australia #18, Summer 2013
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.