Serves 8 | Ready in 45 minutes
Arame is a dark brown Japanese sea veg sold as long, wiry strands that are rich in dietary fiber. Its mild flavor makes arame one of the most versatile seaweeds and a great addition to salads and soups, as it won’t overpower other ingredients. If you don’t have arame, rehydrated and chopped kombu or wakame can be used in this recipe. You can also use cranberry, kidney, cannellini or orca beans if you’re adzuki bean-less. Whichever ingredient combo you use, each spoonful of this nourishing minestrone is like a liquid hug.
In Asia, lightly sweet red adzuki beans are used in everything from soups to desserts. The legumes are packed with fiber, protein and vital minerals. To prepare dried adzuki beans, soak them overnight, and then simmer in a pot of water until they’re tender, about 40 minutes.
Place arame in large bowl, cover with cool water and gently stir. Soak for 5 minutes. Drain, coarsely chop and set aside.
In large saucepan, heat oil over medium heat. Add onion and salt; heat until onion begins to darken, about 6 minutes. Add squash, mushrooms and garlic; heat for 2 minutes. Stir in tomato paste, coriander, chili flakes and black pepper; heat for 30 seconds. Add white wine to pan and boil for 1 minute. Add broth, canned tomatoes and pasta to pan, bring to a boil and reduce heat to medium-low. Simmer, covered, until pasta is tender, about 15 minutes. Stir in arame, beans and vinegar and heat through.
Ladle into bowls and serve. This soup will thicken upon resting, so stir in additional broth when reheating leftovers.
This recipe is part of the A shore thing collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!