This is a tangle you’ll be glad you’re in. A spiral slicer is handy, but not required, as a vegetable peeler can easily make the long strands you’re after. The slaw and dressing can be prepared and kept separately, covered in the refrigerator, up to two days in advance.
1/4 cup (60 mL) extra-virgin olive oil
3 Tbsp (45 mL) lemon juice
1 Tbsp (15 mL) whole grain mustard
2 tsp (10 mL) maple syrup
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) ground pepper
1/2 bunch asparagus, peeled into long strips with vegetable peeler or sliced thinly on diagonal
2 carrots, peeled into long strips with vegetable peeler or spiral slicer
1 cup (250 mL) halved snow peas
1/2 cup (125 mL) fresh or frozen (defrosted) spring peas
2 Tbsp (30 mL) finely chopped fresh chives, divided
In small bowl, whisk together all vinaigrette ingredients. Set aside.
Gently toss together slaw ingredients, less 1 Tbsp (15 mL) chives. Add prepared vinaigrette, tossing again until well coated. Cover and allow to marinate in refrigerator for at least 30 minutes or up to 4 hours.
Serve on plates or in shallow bowls, piling ingredients in the centre (much like plating spaghetti). Garnish with reserved chives.
Each serving contains: 189 calories; 4 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 14 g total carbohydrates (7 g sugars, 4 g fibre); 240 mg sodium
source: "Spring Slaws", alive #390, April 2015
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.