Filled with phytochemicals, this coleslaw will help cleanse your liver and protect you from cancer. Dillweed can be purchased in the produce section and freezes well for future use. The combination of dill, caraway and lemon adds a special tang. Use parsley if dill is not available.
1/4 head purple cabbage
1/4 head green cabbage
1 cup (250 ml) fresh dill weed
1 tsp (5 ml) dill seeds
1 tsp (5 ml) caraway seeds
Sea salt to taste
1/2 cup (125 ml) lemon juice
1 lemon, sliced for garnish
Using a food processor, grate the cabbage and carrots. Mix together in a large bowl. Finely chop the dill and add to the bowl.
For the dressing, grind the dill seed and caraway seeds coarsely, using a grinder or mortar and pestle. Blend salt, ground seeds and lemon juice in a jar. Toss salad with the dressing, chill and serve. Garnish with dill and lemon slices. Serves two to four.
Source: alive #243, January 2003
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.