This one-pan dish is the perfect combination of caramelized vegetables, tender lentils, and juicy pomegranate seeds, all drizzled with an addictive lemon sauce. You can use canned, drained lentils instead of dried, but if you start boiling dried lentils before you chop the vegetables, it’ll take about the same amount of time as using canned in the end. Feel free to punch up the vinaigrette with 1/2 tsp (2 mL) minced fresh ginger, garlic, or Dijon mustard.
Time-saving and big-batch baking
Freeze any leftovers or double the recipe and freeze in a freezer-safe, oven-safe casserole dish. To reheat, bake from frozen in preheated 375 F (190 C) oven for about 30 minutes, until hot. Drizzle with vinaigrette.
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Preheat oven to 400 F (200 C).
In medium pot, bring lentils, water, turmeric, and bay leaf to a boil. Reduce to medium-low and simmer, covered, for 20 minutes, or until lentils are tender.
Drain well. Transfer to medium bowl and stir in 1/2 tsp (2 mL) salt.
On rimmed baking sheet, toss whole garlic cloves, onion, fennel, carrots, and zucchini with 2 tsp (10 mL) olive oil, black pepper, and remaining 1/2 tsp (2 mL) salt. (If your baking sheet tends to stick, line with parchment paper before adding vegetables.) Add lentils. Bake in preheated oven for 25 minutes. Stir and return to oven for 10 minutes more. Remove 1 roasted garlic clove for vinaigrette.
For sweet lemon vinaigrette, in bowl or resealable jar, whisk or vigorously shake together lemon juice, honey, black pepper, and salt. Slowly whisk in or shake in oil until emulsified. Press in pulp of 1 roasted garlic clove and whisk or shake to combine. Return garlic skin to vegetable tray. Taste and adjust vinaigrette with salt, lemon, or honey.
To serve, divide tray bake among 6 plates, top with pomegranate seeds, and drizzle with sweet lemon vinaigrette.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
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.