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.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.