While as delicious as any homespun, heritage dessert, this trinity of primary ingredients (apples, walnuts, and figs) also offers a wholly delicious nutritional punch.
8 Granny Smith apples, peeled, cored, and sliced
1 cup (250 mL) dried figs, trimmed and sliced
1/2 cup (125 mL) brown sugar
2 Tbsp (30 mL) cornstarch
1 1/2 Tbsp (22 mL) apple cider vinegar
2 Tbsp (30 mL) butter, melted
1 cup (250 mL) small organic flaked rolled oats
2 Tbsp (30 mL) all-purpose flour
5 Tbsp (75 mL) butter, melted
1/2 tsp (2 mL) ground cinnamon
1/2 cup (125 mL) chopped walnuts
4 Tbsp (60 mL) crème fraîche
1 tsp (2 mL) cinnamon
Combine apples, figs, sugar, cornstarch, vinegar, and butter in a bowl. Refrigerate for 1 hour to allow flavours to meld.Combine oats, flour, butter, cinnamon, and walnuts in a bowl.
Preheat oven to 350 F (180 C). Butter an 8-inch (20-cm) ovenproof bowl. Spread apple filling evenly over the bottom and pack with the oat topping. Cook for approximately 45 minutes or until browned and bubbling.
Serve warm with a tablespoon of crème fraîche sprinkled with cinnamon.
source: "A Healthy Habit", alive #291, January 2007
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.
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