LCBO Food & Drink Autumn 2023

COMING ATTRACTIONS

PROTEIN-RICH GRAINS BY CHRISTINE TIZZARD

In the future, climate change will dramat ically impact farming, and we will strive for food scarcity solutions. As wheat and rice become more challenging to grow, we will switch to more sustainable and nutritious grains such as amaranth, buckwheat, millet and fonio. These grains are also high in protein, providing alternatives to animal products for a plant-based diet. Fragrant with ginger and garlic, this vegan stir-fry is a tasty introduction to alternative grains. It also uses vegetables either grown by vertical farming or able to withstand harsh envi ronments. It’s a dish of the future.

Vegan Fried Rice–Style Grains with Sweet Potatoes & Mushrooms If you have leftover protein-rich grains such as millet or buck wheat, they can be transformed into a delicious vegan main course via a fried rice treatment. We add sweet potato, mush rooms and peas for substance, along with the classic Chinese flavour trio of ginger, garlic and soy. A final flourish of crispy onions brings their irresistible texture to complement the soft grains. 2 tbsp (30 mL) canola oil, divided, plus more as needed 1 cup (250 mL) diced sweet potato, about 1/3 -inch (8-mm) dice Salt to taste 4 cups (1 L) sliced mixed mushrooms 2 tbsp (30 mL) minced garlic 2 tbsp (30 mL) minced ginger 1 bunch green onions, cut into 1/4 -inch (5-mm) pieces, reserving some green pieces for garnish

3 cups (750 mL) leftover cooked protein-rich grains such as millet, buckwheat, amaranth and/or fonio 1 cup (250 mL) frozen peas, thawed

2. Return pan to burner and reduce heat to medium. Add 1 tbsp (15 mL) oil then mushrooms. Stir-fry mushrooms for 2 minutes. Add garlic, ginger and green onion. Stir-fry until mushrooms are tender, 1 to 2 minutes more. (Reduce heat, if necessary, so garlic doesn’t burn.) 3. Add grains and raise heat to medium-high. Stir-fry until grains are heated through with some crispy bits, about 5 minutes. (If the pan seems dry, add a little more oil.) Add peas and stir-fry until heated through, about 1 min ute. Stir in sweet potato, tamari and white pepper. Taste and

season with salt, if necessary. Transfer to a serving platter and garnish with crispy onions or shallots, reserved green onions and cilantro. Serve immediately.

3 tbsp (45 mL) tamari White pepper to taste

Serves 4 to 6

Crispy onions or shallots and chopped cilantro to garnish

WHAT TO SERVE Cave Spring Estate Riesling VQA VINTAGES ESSENTIALS 286377, $21.95 A local Riesling displaying pine nuts, citrus, mushrooms, herbal notes and vibrant acidity is the perfect wine to complement such a flavourful dish.

1. Preheat a wok or large nonstick frying pan over high heat. Add 1 tbsp (15 mL) oil and tilt pan to coat. Add sweet potato and season with salt. Cook, stirring occasionally, until lightly browned

and tender, about 5 minutes. Transfer potatoes to a plate.

146 FOOD & DRINK AUTUMN 2023