Green peas provide protein and minerals, and this recipe can be made with fresh or frozen peas. Their fabulous colour is both refreshing and inspiring when you’re tired of mushroom soup. If chopping vegetables is a problem, this recipe is perfect as it uses the power of the blender to do the hard work. Fresh mint is available year-round in the produce aisle of most major supermarkets. Enjoy this soup warm or chilled, depending on the weather.
2 Tbsp (30 mL) extra-virgin olive oil
1 medium sweet yellow onion, chopped
2 cups (500 mL) vegetable broth
4 cups (1 L) frozen peas, thawed
3/4 cup (185 mL) mint leaves, loosely packed
2 tsp (10 mL) lemon juice
1 tsp (5 mL) sea salt
1 tsp (5 mL) natural sugar
n a medium saucepan over medium heat, add oil and onion and sauté until onion is soft and translucent, about 5 to 8 minutes. Add broth and simmer 5 minutes. In jar of blender, place peas, mint, lemon juice, salt, and sugar. Carefully add hot broth to blender jar. Cover with lid, place a tea towel over the jar of the blender, and blend until smooth. (Hot liquids can expand when blended, so the tea towel is a precaution for spillage.) Pour soup into bowls and serve or chill to serve later. Keeps 1 to 2 days in refrigerator. Serves 4.
source: "Suppers for Savvy Seniors", alive #276, October 2005
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
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.