My first introduction to foraging came from an afternoon kayaking in Tofino, BC. I harvested noodle-like kelp to enjoy that evening in brown rice sushi, and later, when dry, to grind and store in the pantry. However, there’s no need to hop in a kayak to make this recipe—use dried seaweed, available at natural food stores, instead.
Increase the protein by adding wild smoked salmon, smoked tofu, or tempeh.
In medium saucepan, combine water, rice, and kelp. Bring to a boil, reduce to a simmer, cover, and cook for 45 minutes. Remove from heat and steam, covered, for 5 minutes. Stir in vinegar with a fork, slightly mashing the rice. Cool to room temperature.
In small bowl, mash avocado with lime juice and wasabi.
To roll sushi, place sheet of nori on a sushi mat and top with thin layer of rice. On wide bottom edge closest to you, add a smear of avocado and sprinkle of chopped dulse or wakame. Roll tightly, using sushi mat to help squish everything together with each turn. Wrap roll in parchment and refrigerate. Repeat with remaining ingredients.
Slice each roll into 6 pieces and dot with sriracha, if using. Garnish with pickled ginger, chives, and pea shoots. Serve with gluten-free tamari or soy sauce, if desired.
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.