When shopping for fresh seafood, make sure to inquire about the sustainable seafood options available. Pole- and troll-caught albacore or ahi tuna are sustainable choices that ensure the health of our oceans and fish stocks for years to come.
1/4 cup (60 mL) plain yogurt
1/2 tsp (2 mL) low-sodium soy sauce or tamari sauce
1/8 tsp (0.5 mL) toasted sesame oil
1 tsp (5 mL) freshly grated ginger
1 ripe avocado, peeled and pitted
Zest of 1 orange
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/2 lb (225 g) sashimi-grade albacore or ahi tuna loin
1 tsp (5 mL) avocado oil or grapeseed oil
1 1/2 cups (350 mL) prepared sushi rice (see recipe for Sushi Rice)
1 green onion, sliced
1 tsp (5 mL) black sesame seeds
2 radishes, thinly sliced, for garnish
Microgreens or pea shoots, for garnish
In blender, mix together yogurt, soy sauce, sesame oil, ginger, avocado, and 3 Tbsp (45 mL) water until thoroughly combined and smooth. Adjust consistency with a little extra water if desired. Refrigerate sauce until ready to use.
In small bowl, stir together orange zest, salt, and pepper. Sprinkle mixture over tuna, pressing to adhere.
Preheat oil in frying pan over medium-high heat. Add tuna and sear for 20 to 30 seconds on each side. Remove tuna and transfer to plate. Refrigerate tuna until cold, about 30 minutes. This will make it easier to slice.
Meanwhile, stir together sushi rice, green onion, and sesame seeds. Cover with damp cloth and set aside.
With sharp knife, slice tuna into 16 thin slices.
When ready to assemble nigiri, wet your hands to help prevent rice from sticking to them while working. Gather a generous tablespoon of rice in one hand. Squeeze and roll rice into a long oval about 2 in (5 cm) in length. Continue moulding rice until you have 16 ovals. Smear a small amount of ginger sauce over bottom of tuna before draping a slice over each oval of rice.
Transfer to serving plate and garnish each nigiri with radishes and microgreens. Serve nigiri right away with extra creamy ginger sauce alongside for dipping.
Each serving contains: 124 calories; 9 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 12 g total carbohydrates (1 g sugars, 3 g fibre); 176 mg sodium
source: "Summer Sushi", alive #380, June 2014
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.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.