This vegan take on a traditional Austrian dish makes an easy-to-prepare weeknight dinner that’s both tasty and nutritious. It’s not only chock full of beneficial probiotics—it’s also teeming with heart-healthy fibre.
Caraway’s longstanding reputation as a digestion soother is backed by science. Research shows the aromatic seeds can help reduce bloating, gas, and heartburn.
12 fingerling or baby red potatoes
2 Tbsp (30 mL) vegan butter
4 bratwurst-style vegan sausages
1 medium onion, finely chopped
1/2 cup (125 mL) chopped green pepper
1 Granny Smith apple, grated
2 Tbsp (30 mL) coconut palm sugar
1/2 tsp (2 mL) caraway seeds
1 1/2 cups (350 mL) "live" sauerkraut (see main article for an explanation of "live" sauerkraut)
Place potatoes in pot of boiling water and cook until almost soft. Remove from pot and set aside.
Melt butter over medium-low heat in large skillet. Pierce each sausage with fork and brown in skillet on one side at a time. Remove from pan and set aside.
Add onion and green pepper to skillet. Cook for several minutes until onion and pepper soften, stirring frequently. Add grated apple, sugar, caraway seeds, and potatoes. Mix well, reduce heat to low, cover, and cook for a further 10 to 15 minutes.
Remove lid and add sauerkraut to skillet; place sausage on top of sauerkraut. Cover and heat through until warm. (Do not overheat as this will destroy the beneficial bacteria in the sauerkraut.) Serve immediately.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.