This colourful recipe makes a great lunch or cozy light dinner. Try to choose two sweet potatoes that are roughly the same size. This will ensure they cook at the same rate and will be ready to eat at the same time.
Preheat oven to 400 F (200 C).
In medium bowl, whisk together apple cider vinegar, mustard, tahini, honey, and 1/4 tsp (1 mL) salt until well combined. Add grated carrot, red cabbage, and pear. Toss to coat in sauce. Refrigerate while preparing rest of the dish.
Slice each sweet potato in half lengthwise and place, cut side up, on one side of large baking tray. Drizzle with half the grapeseed oil. Chop beets into large cubes and place on other side of baking tray in single layer. Toss with remaining grapeseed oil before placing tray in oven, letting beets and sweet potato roast.
After 20 to 30 minutes, beets should be fork tender. Transfer to food processor fitted with steel blade attachment. Let cool for 10 minutes.
Return sweet potatoes back to oven until a knife easily pierces through flesh, about another 10 to 15 minutes. Cooking time will vary depending on size of sweet potatoes. Set aside.
In food processor, along with beets, add sunflower seeds, minced garlic, lemon juice, olive oil, and remaining 1/4 tsp (1 mL) salt. Pulse until a chunky pesto forms. If too thick, add some water, 1 Tbsp (15 mL) at a time, until desired consistency is reached.
Transfer sweet potatoes to plates or a platter. Top each half with coleslaw and dollop with beet pesto. Garnish with green onions and serve.
Tip: any extra beet pesto makes a delicious addition to sandwiches, stirred into pasta, or whisked into salad dressing.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.