Classic dishes such as gazpacho are like rock stars. They don’t fade away, they just reinvent themselves. Case in point, this beet version is luscious and sweet and only gets better when adorned with a basil-infused sauce. If the soup thickens up too much upon resting, simply stir in additional broth or water.
Silky soft tofu is a great way to make creamy sauces minus the heavy calorie load of dairy-based cream.
Preheat oven to 400 F (200 C).
Toss beets, red pepper, onion, radishes, and garlic with 2 tsp (10 mL) oil and spread out on baking sheet. Roast until beets are tender, stirring once halfway, about 30 minutes. Let vegetables cool to room temperature.
Place broth, roasted vegetables, sun-dried tomatoes, cucumber, vinegar, horseradish, salt, and pepper in blender or food processor container and blend until smooth. Add additional broth if mixture is too thick. With the machine running on low speed, slowly pour in 2 Tbsp (30 mL) oil until incorporated. Chill soup for at least 2 hours before serving.
To make basil cream, blanch basil in small saucepan of boiling water for 10 seconds. Drain and immediately rinse under cold water. Transfer to blender or food processor container along with tofu, 2 Tbsp (30 mL) oil, lime juice, and a couple pinches of salt; pureu0301e until smooth. For a creamier consistency, you can try blending in a few splashes of plain soy or other milk.
Garnish bowls of gazpacho with basil cream and pumpkin seeds.
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!