This recipe is gluten free and vegan. It is wonderfully hearty yet light. Traditionally, tart recipes use large amounts of butter and white flour as the base while the fillings usually include loads of cream, cheese, and eggs. Here is an equally delicious—and much healthier—alternative.
The best choice for the almond tart is a tomato called San Marzano, a great tasting plum tomato that is drier and has fewer seeds than other varieties.
Preheat oven to 375 F (190 C).
For tart dough, in food processor, combine almonds, tapioca starch, ground flaxseed, 1/4 cup (60 mL) oil, and thyme. Blend well, then add 1 Tbsp (15 mL) ice water. Dough should stick together when pinched between fingers.
Press dough into 9 in (23 cm) fluted nonstick tart pan with removable bottom. Press from the centre out, then push dough up sides of tart pan to achieve uniform thickness. With fork, poke small holes into dough. Place in preheated oven and bake until dough is dry to the touch, about 15 minutes. Remove from oven and set aside.
For pesto, in food processor, blend walnuts, date, lemon juice, capers, basil, 3 Tbsp (45 mL) olive oil, kale, garlic, salt, and pepper to taste. Blend until just combined and mixture is still relatively chunky.
For tart, slice tomatoes and toss them in remaining olive oil and salt and pepper to taste. Place heaping layer of pesto on bottom of tart, then layer with spinach and slices of tomatoes starting from the centre out and overlapping each other to form a concentric circle. Repeat this process until you have two thin layers. Bake for 45 minutes to 1 hour.
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.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.