The contrast of colour makes this an eye-appealing meal for all ages. With slightly crisped lentils, kale, and nuts, it delivers on all textures as well. Topped with a creamy, lemony mayo, it’s pucker-y delicious.
Our roasted veggies are mild flavoured for young eaters. If serving to an “adults only” crowd, jazz up the squash and broccoli with some harissa paste, curry powder, or a generous dusting of chili powder before roasting.
Have all vegetables prepped and ready to cook before commencing.
In fine-meshed sieve, rinse lentils, removing any tiny stones and possible debris. In large saucepan, bring 4 cups (1 L) water to a boil. Add rinsed lentils, 1/2 tsp (2 mL) salt, and garlic clove. Reduce heat to medium and cook uncovered for 15 to 18 minutes, or just until lentils are tender but still hold their shape. Itu2019s best to be slightly undercooked. Drain well, reserve garlic clove, and set lentils aside.
Meanwhile, preheat oven to 400 F (200 C). Lightly oil rimmed baking sheet or line with parchment. In large bowl, toss squash and broccoli with oil to lightly coat. Spread out on baking sheet and sprinkle with flaked garlic. Bake in centre of preheated oven for 25 minutes, stirring with spatula a couple of times so they bake evenly.
While squash and broccoli are roasting, use your fingertips to rub a little oil and 1/2 tsp (2 mL) salt into kale. When squash has roasted for 25 minutes, scatter cooked lentils and kale overtop and roughly stir in. Sprinkle with pumpkin seeds. Return baking sheet to oven and continue to roast for 10 more minutes, or until kale is crispy and vegetables are slightly caramelized.
To make Creamy Vegan Mayo, in small high-powered blender, combine all ingredients. Add softened garlic from cooked lentils. Alternatively, add generous pinches of flaked dry garlic. Whirl until smooth and creamy. Add more seasonings, to taste, if you wish.
To serve, place roasted veggies and seeds on platter. Drizzle with Creamy Vegan Mayo. Add more seasonings, to taste, if you wish.
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!