Snowy white coconut gets a suntan, lending a floral, nutty aroma and textural contrast to the grains, along with potassium, fibre, and medium-chain triglycerides. This tropical, dairy-free twist on traditional rice pudding is sure to warm you up this winter.
Tip: If you don’t like coconut, replace coconut milk with almond milk, and swap the shredded coconut for slivered blanched almonds (skip the toasting).
In large skillet, toast coconut over medium-low heat, stirring often, until lightly browned. Transfer immediately from skillet to plate. Reserve 1/4 cup (60 mL) for serving.
In large pot or large high-sided skillet, stirring constantly, bring 3 cups (750 mL) coconut milk, arborio rice, and brown rice to a boil. Reduce to medium and cook uncovered, stirring often, for 20 minutes. Reduce to medium-low and cook for 20 minutes longer. Stir in remaining 1 cup (250 mL) coconut milk, 1/2 cup (125 mL) toasted coconut, maple syrup, vanilla, salt, and allspice. Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes, until mixture is thickened and rice is tender.
Chill pudding for at least 6 hours. To serve, garnish pudding with banana slices and remaining toasted coconut.
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.
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.