TASTE Fall 2022


5 minutes. Season with salt and pepper. Remove from heat and allow to cool. 4 In a saucepan, over medium-high heat, combine oat milk and cashews. Add thyme and nutritional yeast and cook for 8 minutes. Remove from heat. 5 In a blender, add oat milk, cashews and squash and blend on high until smooth béchamel sauce is made. If needed, add a little more oat milk, 1 tbsp (15 ml) at a time, until desired consistency. Season with salt and pepper. 6 In a 10 x 8-in (2 L) casserole dish, place a large spoonful of squash béchamel and spread it evenly to cover bottom of dish. Place 3 lasagna sheets across bottom of pan. If they don’t fit perfectly, just break extra ends off to fit. Spread roughly ⅓ of mushroom mixture evenly over noodles. Place 3 more lasagna sheets over top. Layer with ⅓ squash mixture. Continue pattern, alternating squash and mushroom mixture between lasagna sheets until ingredients are used up. This works best if the squash béchamel is the final layer. 7 Sprinkle top with plant-based Parmesan. Bake for 45 minutes or until lasagna sheets are fork-tender. 8 Garnish with basil and serve. Serves 6 PAIRS WITH CONO SUR CHARDONNAY Chile $17.99 471367 YALUMBA Y SERIES VIOGNIER Australia $19.99 624502 Korean Barbecue from page 98 Korean Barbecue is a communal meal. It consists of lots of small side dishes and all the items are laid out on the table with a portable grill in the middle. Various kimchis are also served. If you’re lucky enough to have a Korean grocery store in your city, you may be able to purchase many of the side dishes pre-made. You can also find pre-made short rib and chicken marinades in bottles, if you prefer. The meats are grilled throughout the meal and scissors are used once the meats are cooked to cut into bite-sized pieces. You can also cook the meats under the broiler if you do not have a portable grill. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi. Enjoy!

Serves 8 to 10


KOREAN SHORT RIBS ( GALBI ) 2 ripe pears, peeled and cored 1 small onion, peeled 5 garlic cloves, peeled 1-in (2.5 cm) piece ginger, peeled 3 tbsp (45 ml) water ½ cup (125 ml) soy sauce 3 tbsp (45 ml) honey 2 tbsp (30 ml) Korean cooking rice wine, or mirin 1 tbsp (15 ml) toasted sesame oil 2 lbs (1 kg) flanken-cut beef short ribs (Maui rib cut) sesame seeds, for garnish ½ head green lettuce, washed, to serve 1 bunch perilla leaves, to serve (optional) 4 garlic cloves, thinly sliced, to serve 2 Korean chili peppers or serrano peppers, thinly sliced, to serve white short grain rice, cooked, to serve Fermented Bean Sauce, make ahead, recipe follows, to serve 1 Blend pears, onion, 5 whole garlic cloves, ginger and water until smooth. Add soy sauce, honey, cooking wine and sesame oil and blend to combine. Transfer to a container large enough to marinate ribs in. 2 Add ribs to marinade and marinate covered in refrigerator for at least 1 hour, preferably overnight. 3 Grill ribs on Korean grill over medium-high until fully cooked, about 2 to 3 minutes per side. Cut and garnish with sesame seeds to serve. 4 To eat, if desired, rip a piece of lettuce into a bite-sized piece, fill with a perilla leaf, a piece of short rib, sliced garlic, chili, rice and some Fermented

PLANT-BASED SQUASH & MUSHROOM LASAGNA 1 small to medium butternut squash, halved (about 2 cups (500 ml) of squash) 1 package (450 g) chopped cremini mushrooms 2 tbsp (30 ml) olive oil 1 small yellow onion, diced 4 garlic cloves, minced 1 cup (250 ml) store-bought tomato pasta sauce salt and pepper, to taste 1 cup (250 ml) oat milk, plus more if needed 1 cup (250 ml) cashews 5 sprigs thyme, leaves only ½ cup (125 ml) nutritional yeast 1 package egg-free lasagna sheets (no cooking required) ½ cup (125 ml) plant-based Parmesan (optional) 10 basil leaves 1 Preheat oven to 375 F (190 C). On a lined baking tray, place squash flesh- side down. Bake until fork-tender, about 40 minutes. Remove seeds and discard them. Scoop out squash flesh and set aside to cool. 2 In a food processor, add roughly chopped mushrooms and pulse until pieces are small and resemble minced meat. 3 In a large skillet, over medium-high, heat olive oil. Add onions and cook for 8 to 10 minutes, or until translucent. Add garlic and minced mushrooms and cook for 5 minutes or until some of the liquid has cooked off from mushrooms. Add tomato sauce and cook for another

Bean Sauce. Serves 4 to 6


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