Similar to pumpkin purée, mashed butternut squash adds earthy sweetness to these flapjacks that are gussied up with two forms of almond and a simple strawberry topping. Lazy Sunday mornings never tasted so good.
3/4 cup (180 mL) whole wheat pastry flour 1/2 cup (125 mL) almond flour 1 tsp (5 mL) baking powder 1 tsp (5 mL) cinnamon 1/4 tsp (1 mL) ground cloves 1/4 tsp (1 mL) salt 2 cups (500 mL) frozen butternut squash cubes, thawed 1 large free-range egg, lightly beaten 3/4 cup (180 mL) plus additional 2 Tbsp (30 mL) unsweetened almond milk 1/3 cup (80 mL) walnut pieces 2 cups (500 mL) frozen sliced strawberries, thawed 1/4 cup (60 mL) pure maple syrup
Heat large nonstick skillet over medium heat.
In large bowl combine flours, baking powder, cinnamon, cloves, and salt.
Mash butternut squash and add to flour mixture along with egg, 3/4 cup (180 mL) almond milk, and walnuts; mix well. Add additional 2 Tbsp (30 mL) milk if needed to reach desired consistency.
Using 1/4 cup (60 mL) measuring cup, drop batter onto hot skillet and cook 2 to 3 minutes, or until bubbles appear on top. Flip and cook an additional 2 minutes. Repeat with remaining batter.
Combine strawberries and maple syrup in blender and pulse together a few times to combine.
Serve pancakes topped with strawberry sauce.
Each serving contains: 385 calories; 11 g protein; 16 g total fat (1 g sat. fat, 0 g trans fat); 56 g carbohydrates; 9 g fibre; 224 mg sodium
source: "Frozen Fruits & Vegetables", alive #351, January 2012
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.