Try this dish as a topping for whole grain pasta. This pesto contains valuable essential omega-3 fatty acids because we use walnuts instead of pine nuts. Ensure walnuts are fresh before use; many packaged walnuts go rancid when stored for a long period of time.
10 cloves garlic
3/4 cup (175 mL) fresh walnuts
2 to 3 cups (500 to 750 mL) basil leaves
1/2 cup (125 mL) nutritional yeast (or parmesan cheese)
1 to 2 cups (250 to 500 mL) extra-virgin olive oil
1 to 2 tsp (5 to 10 mL) salt (to taste)
1 to 2 tsp (5 to 10 mL) lemon juice (to taste)
Blend garlic and nuts together in a food processor and process until fine. Add basil leaves and nutritional yeast. With food processor on, slowly add oil until sauce is quite thick.
Use immediately or store in a glass jar with a little olive oil poured on top so basil doesn’t oxidize. Consume within two or three days or freeze in 1/3-cup (75-mL) portions for later use. Keeps frozen 3 to 6 months.
source:"Food Combinations for a Healthy heart", alive #268, February 2005
This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce. What’s nutritional yeast? Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
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.