Food

Schnitzel usually means tenderized meat coated in egg and breadcrumbs and deep-fried. The German version is often pork, while the Austrian wiener schnitzel has to be veal (it’s a rule). But this version of schnitzel would have even Julie Andrews singing its praises, thanks to the tender tofu that skips the fryer. Schnitzel can be served simply with noodles coated in (plant-based) butter with lemon wedges, but lingonberry sauce (reminiscent of cranberry sauce), tomato sauce, or mushroom gravy are also Oktoberfest regulars. Breadcrumb secrets Your breadcrumbs should be a consistent size so they brown evenly in the relatively small amount of oil. If you use panko or your crumbs are all different sizes, you might need more oil. Check to make sure your breadcrumbs aren’t too salty (just taste them!) and if they are, skip the salt when you combine the spices with the breadcrumbs.

The trick to these plant-based sausages is rolling them in rice paper wrappers before steaming and grilling them. The rice paper creates a translucent coating similar to sausage casing, but without pork. These are best served with grainy German mustard (preferably stone-ground) and sauerkraut (look for unpasteurized versions or make your own), but they’re also great sliced into pieces and cooked into a tomato-based barbecue sauce with curry powder—a traditional currywurst! Best bratwurst tips It might seem like a lot of steps to wrap the sausages, steam them, and grill them, but if you skip the steaming, the rice paper wrappers become brittle on the grill, which isn’t necessarily a bad thing, but isn’t very sausagelike. If you skip the grilling, the outsides will be gelatinous, which is definitely not sausagelike! To steam bratwurst, wrap each rice paper-rolled sausage in parchment paper and twist the ends like party crackers, securing each with twist ties or rubber bands. Or place rice-wrapped sausages directly on parchment-lined steamer basket, cutting extra strips of parchment to keep sausages from sticking together. Cool sausages thoroughly before removing from parchment-lined steamer basket. Chia tips and tricks If you don’t have ground chia seeds, grind whole seeds in a spice grinder or blender, or crush them well with a mortar and pestle. This improves the texture of the sausage. You can also use ground flaxseeds. Nut swaps You can replace the walnuts with hazelnuts or make the recipe nut free by using sunflower seeds.

These sweet-savoury pancakes are sure to bring smiles to anyone at the dinner table who longs for flapjack Sunday. If desired, you can add herby flavour to the pancakes with sage or rosemary instead of thyme and swap out parsnip for grated carrot. Serve with a side salad or a plate of roasted veggies.  Plants, not meat Going plant based? Try using a crumbled meat alternative or even chopped vegan sausage instead of turkey in these savoury pancakes.

If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar.  Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.

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.