Makes 15 cabbage rolls.
Cabbage is the new kale. As part of the same cruciferous family of veggies, cabbage provides the cancer-protective benefits kale does. By filling with tempeh rather than red meat, you get the nutritional benefits of fermented soy. These may take a little extra work, but they’re worth it.
Cabbage rolls can be refrigerated until ready to heat and serve. They will keep in the fridge for up to two days.
To make an easy sour cream replacement, combine 1/2 cup (125 mL) plain Greek yogurt with 2 Tbsp (30 mL) extra-virgin olive oil, salt, and pepper. It’s flavourful and is easier to drizzle and dollop than thick sour cream.
How to prepare cabbage: Bring large pot of salted water to a boil. Add vinegar. Spear cabbage head on its stem with large roasting fork, then place in water. After 1 minute remove cabbage from water, then slash core with knife to peel off a layer of leaves.
Return cabbage to water, then after another 30 seconds, remove next layer of leaves. Continue every 30 seconds until all large leaves have been removed. You should get a few more than 15 leaves, which allows for extras in case any break.
Return all leaves to pot and simmer gently for 1 1/2 to 2 minutes. Remove from pot and place on rack until cool enough to handle.
Tip: Wear a clean silicone oven mitt to keep from getting splashed with boiling water.
Filling: Meanwhile, heat olive oil in large skillet over medium heat, then add onion. Cook for 8 to 10 minutes, stirring occasionally, until onion browns lightly, then add mushrooms, garlic, and salt. Cook, stirring occasionally, until mushrooms release liquid, approximately 8 minutes.
Add tempeh and cook for another 5 minutes until soft and browning, then add tamari and stir to combine. Add walnuts; cook for 1 minute. Add tomato paste and mix well. Remove from heat, stir in dill and black pepper, and then set aside until cool enough to work with.
Preheat oven to 325 F (160 C) and lightly grease baking sheet.
Place cooled cabbage leaf on cutting board, and cut out 1 in (2.5 cm) of the hard bottom core and discard. Place 2 to 3 Tbsp (30 to 45 mL) tempeh mixture in centre of leaf, fold in both sides, then roll up bottom and tuck into pocket between top of leaf and filling. Snugly pull top leaf around and place in casserole dish, seam side down. Repeat with remaining leaves. Cover with lid.
Bake for 15 to 20 minutes. Remove from pan, cut each roll in half on the bias, spear with bamboo skewer, and place on platter. Garnish with dollop of sour cream or Greek yogurt dip if desired.
In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavour usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavour return. By baking the stuffing in a shallow dish, the bottom stays wonderfully soft and moist while the top becomes addictively crunchy, as opposed to an in-bird stuffing that ends up monotonously mushy. Sweet and not-too-salty For a more exotic flavour, skip garlic and add small pieces of dark chocolate. To keep sodium levels down, be careful that you don’t add too much salt. If your bread already contains a decent amount of sodium, you might not need to add extra, but taste stuffing before baking to make sure it won’t be bland. And err on the side of under-seasoned if you plan to eat it with a salty gravy or sauce.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.