A hint of Mexico or Peru leaps out of this delicious dish. With the combination of hot chipotle mellowed by cocoa and a creamy nut butter—the blend of flavours is superb. We’ve spooned the sauce over squash, but any root vegetable would honour it with equally delicious results. Top it up with what we’ve suggested, or jazz it up with diced fresh tomatoes, dollops of Mexican crema, and toasted pepitas.
Double up on the Smoky Rich Tomato Sauce recipe and freeze in smaller containers. It’s delicious served over pasta or rice.
Preheat oven to 400 F (200 C).
Cut squash in half, lengthwise, and scrape out seeds. Cut each half into 3 wedges. Place on parchment-lined baking sheet and brush inside flesh with melted coconut oil. Bake in oven for 30 to 35 minutes, or until squash is tender when pierced.
For tomato sauce, in medium-heavy saucepan, heat oil. Add onion and sauteu0301 over medium heat until soft and clear. Do not brown. Add garlic and sauteu0301 for a minute. If saucepan is too dry, add a splash of water. Stir in tomatoes and their juice along with remaining sauce ingredients. Gently simmer for 5 to 10 minutes for flavours to blend. Transfer to blender and pureu0301e until almost smooth but still a little chunky. Set aside. Cover to keep warm.
When squash is baked as you like, remove and place wedges on serving plates. Drizzle ladles of Smoky Rich Tomato Sauce overtop. Scatter with black beans, diced avocado, and green onions. Dollop with yogurt, a smattering of cilantro, and a pinch of chilies, if you wish.
This recipe is part of the Inglorious Produce collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.