This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce.
Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Preheat oven to 350 F (180 C).
Slice top and bottom knobs from each zucchini, then slice in half lengthwise. Use small spoon to scoop out centre seeds of each squash, creating a crevice that will hold the black bean filling. On large baking sheet, arrange squash halves, cut side up; brush with 1 tsp (5 mL) oil and bake until very tender, about 20 minutes.
While zucchini is baking, in large skillet over medium-high, heat 2 tsp (10 mL) oil and sauté onion, pepper and 1/4 tsp (1 mL) salt until they start to soften, about 5 minutes. Add in garlic and heat another minute. Stir in cumin and chili powder; heat for 30 seconds. Add in black beans and corn and continue cooking until everything is heated through.
In blender container, place tofu, nutritional yeast, vinegar, paprika, onion powder, garlic powder, and 1/4 tsp (1 mL) salt and blend until smooth.
To assemble, divide bean mixture among zucchini halves and drizzle on sauce. Garnish with cilantro.
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.
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