A quick assembly the night before—or the morning of, if having breakfast for dinner—and you’ve got an entertaining-worthy main course. Served with a side of fruit or small salad, it’s a complete, protein-packed meal that will keep your inner weekend warrior energized.
Time saver!Instead of cubing the bread, whole slices can be layered like lasagna, sandwiching the onion, kale, and cheese in the middle.
In large pot, heat oil over medium. Add onion and sauteu0301 for 5 to 8 minutes, or until soft. Stir in kale and cook for another minute, or until wilted (add splash of water to help it wilt, if necessary).
In large bowl, beat eggs. Whisk in milk and pepper.
Lightly grease 9 x 13 in (23 x 33 cm) glass or ceramic dish with oil. Add half the bread cubes followed by onion and kale mixture, cheese, and remaining bread. Slowly pour egg mixture over top. Cover and refrigerate overnight.
In the morning, preheat oven to 350 F (180 C). Uncover strata and bake for 50 minutes to 1 hour, or until it is browned and centre is set. Slice and serve hot. Reheat leftovers in 350 F (180 C) oven for 20 to 30 minutes, or until heated through.
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.
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.