Serves 4 | Ready in 30 minutes
Avocado is one of those crowd-pleasing ingredients. Who doesn’t love avocado? Answer: no one that I am aware of! This avocado flatbread is the perfect party dish for several reasons. First, it’s easy to make and only requires a few ingredients. Second, it’s easy to eat. You and your guests won’t even need a napkin. And third, it’s rich (with the good kinds of fats). Party food should feel indulgent, right? And lastly, it’s pretty. Avocados always help create an eye-catching dish for a party’s food table.
It’s easy! Just bring 1/3 cup balsamic vinegar and 1 Tbsp coconut sugar to a boil in a small saucepan over medium heat. Reduce heat and simmer until the mixture turns syrupy.
Place flatbread or pizza crust/rolled-out dough on parchment-lined baking sheet. Preheat oven to temperature noted on your crust/dough packaging.
In small container, combine olive oils, garlic, nutritional yeast and salt and pepper. Shake well. With your hands or a brush, lather crust/dough with oily spread. Bake until golden (or see crust/dough package instructions). When base is done baking, remove from oven to let cool.
Slice avocados vertically and remove pits. Make lengthwise incisions about 1/4 inch apart. Use spoon to remove sliced avocado halves. Keep them whole, and, with your hands, gently fan slices out. Add slices to flatbread or crust/dough. Continue this step until base is covered.
Garnish your creation with a thick, generous drizzle of balsamic reduction, sprinkle of hemp hearts and sea salt, if desired. Slice into thin slices or squares and serve.
This recipe is part of the A Holiday-Worthy Vegan Menu 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!