This is a vegan take on a classic French dish and is every bit as warm and inviting as the original. The gremolata is optional but highly recommended, as it helps bring a bit of brightness and freshness to the dish. Try serving this over soft polenta, mashed potatoes, brown rice, or pasta.
To avoid leftover tomato paste going bad in the back of the refrigerator, freeze tablespoonfuls in an ice cube tray. Pop out frozen tomato paste pucks and store in an airtight container in the freezer to use as needed.
Start by making bourguignon. In bowl, stir together dried mushrooms and 1 cup (250 mL) boiling water. Set aside for 15 minutes.
Meanwhile, in large saucepan or cast iron pot, warm 1 Tbsp (15 mL) oil over medium heat. Add mixed sliced mushrooms and salt and cook, stirring occasionally, until starting to release some juices, about 3 minutes. Transfer mushrooms and any juices to plate and set aside. Place saucepan back over medium heat and add remaining oil. After about 30 seconds add onions, carrot, rutabaga, bell pepper, garlic, thyme, oregano, and pepper. Cook, stirring frequently, for 5 minutes.
Remove rehydrated mushrooms from steeping liquid and finely chop. Reserve mushroom liquid to use later. Stir them into saucepan along with reserved cooked mushrooms and tomato paste. Cook, stirring frequently, for another 5 minutes.
Stir wine and mushroom liquid into mushroom mixture before increasing heat to medium high and bringing mixture to a boil. Reduce heat to a simmer, cover, and cook, stirring often, until vegetables are softened, about 20 minutes. In small bowl, stir together remaining 2 Tbsp (30 mL) boiling water and flour. Stir flour mixture into pot and cook mixture, stirring often, until sauce thickens, about 1 minute.
To make Pomegranate Gremolata, stir together all ingredients in small bowl until well combined.
Serve bourguignon while warm, sprinkled with gremolata.
This recipe is part of the Dinner For Me and You collection.
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.
“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.