Earthy and robust wild mushrooms add depth to this hearty vegetarian main course. Instead of rice, fibre-rich whole oat groats and steel-cut oats make for a chewy, creamy, B-vitamin-loaded base.
Tip: Instead of steel-cut oats, replace with the same amount of quinoa, amaranth, or millet.
Add mushrooms and hot water to bowl. Set aside to rehydrate for 15 minutes. Remove mushrooms and do not discard water.
In large pot, heat butter or oil over medium heat. Add cremini or button mushrooms, rehydrated mushrooms (without soaking liquid), garlic, and rosemary. Sauteu0301 for 8 to 10 minutes, until mushrooms are cooked through. Increase heat to medium-high and stir in oat groats and steel-cut oats; toast for 1 minute, until fragrant. Stir in reserved mushroom soaking liquid and 1 cup (250 mL) stock. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
Add remaining 2 cups (500 mL) stock, vinegar, and salt. Bring to a boil, reduce to medium-low, and cook uncovered for 30 to 35 minutes, stirring often, until grains are tender and creamy. Add a splash of water if mixture appears too dry. Serve immediately with a sprinkle of fresh parsley or basil.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.