This Asian-inspired sandwich is equally good in wraps. Use organic tofu to avoid genetically modified soy.
1 block firm tofu
3 Tbsp (45 mL) plus 2 tsp (10 mL) tamari or sodium-reduced soy sauce, divided
2 Tbsp (30 mL) rice vinegar
1 Tbsp (15 mL) sesame oil
Juice of 1 1/2 limes
1/2 cup (125 mL) unsalted roasted peanuts
1/2 cup (125 mL) light coconut milk
1 tsp (5 mL) red chili flakes
1 tsp (5 mL) grated fresh ginger
1 medium carrot, peeled and shredded
1/2 head bok choy, thinly sliced
4 - 100% whole grain pitas, sliced in half
Slice tofu lengthwise into 4 equal-sized pieces. Cut each piece into 1/2 in (1 cm) matchsticks. Place in large container.
In bowl, whisk together 3 Tbsp (45 mL) tamari, rice vinegar, sesame oil, and juice of 1 lime. Pour over tofu, toss to coat, and marinate in refrigerator for at least 2 hours.
In blender or food processor, mix together peanuts, coconut milk, chili flakes, ginger, remaining tamari, and remaining lime juice until well combined, but making sure some peanut bits remain.
Stuff each pita half with tofu slices, shredded carrot, and bok choy. Drizzle in peanut sauce.
Each serving contains: 328 calories; 17 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 27 g carbohydrates; 5 g fibre; 695 mg sodium
source: "The Humble Sandwich", alive #347, September 2011
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.