This recipe is just the ticket for those who don’t want to put in a lot of active kitchen time but still want to turn out a dish that has looks to kill. If you please, the mozzarella can be replaced with Gruyère or other Swiss-style cheese.
3/4 cup (180 mL) whole wheat flour
3/4 cup (180 mL) all-purpose or bread flour
1 Tbsp (15 mL) fresh thyme
1/2 tsp (2 mL) sea salt
1/3 cup (80 mL) extra-virgin olive oil
6 Tbsp (90 mL) cold water
2 tsp (10 mL) grapeseed or other oil of choice
2 leeks, white and light green parts, thinly sliced
2 cups (500 mL) sliced cremini mushrooms
2 garlic cloves, minced
1 cup (250 mL) shredded mozzarella cheese, divided
4 plum (Roma) tomatoes, thinly sliced into rounds
4 large free-range eggs
1/2 cup (125 mL) low-fat milk
2 Tbsp (30 mL) chopped fresh chives
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) smoked paprika (optional)
1/4 tsp (1 mL) black pepper
Parmesan cheese, grated (optional)
In large bowl, combine whole wheat flour, all-purpose flour, thyme, and salt. Make well in dry ingredients and pour in olive oil and water. Mix together until dough forms, adding additional water, 1 Tbsp (15 mL) at a time, if needed to help everything stick together, but make sure dough is not too moist. Place dough in airtight container and chill in refrigerator for at least 30 minutes before using.
Preheat oven to 400 F (200 C).
Heat grapeseed oil in large skillet over medium heat. Add leeks, mushrooms, and garlic; cook until vegetables have softened, about 5 minutes. Remove from heat.
Grease an 8 to 10 in (20 to 25 cm) tart or pie pan. Press dough into pan so it rises up the sides. Bake for 12 minutes, or just until crust begins to brown and firm up. Remove from oven, sprinkle 1/2 cup (125 mL) mozzarella cheese over crust and top with half the tomato slices.
In large bowl, lightly beat together eggs and milk. Stir in cooked vegetables, remaining mozzarella cheese, chives, mustard, paprika (if using), and black pepper. Pour egg mixture into tart pan so that it’s evenly spread out, and top with remaining tomato slices. Cook for 30 minutes, or until eggs are set in the middle.
Let cool for a few minutes before slicing. Serve wedges garnished with Parmesan cheese and additional black pepper if desired.
Each serving contains: 371 calories; 14 g protein; 22 g total fat (6 g sat. fat, 0 g trans fat); 31 g total carbohydrates (4 g sugars, 3 g fibre); 377 mg sodium
source: "You Say Tomato", alive #370, August 2013
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.