The walnuts in the sauce and topping of this creamy gratin make for a satisfying dose of good fats and protein. This cozy dish is perfect with a little side salad. My gratin method here works with all kinds of thinly sliced vegetables, including potatoes and sweet potatoes, and even small florets of broccoli and cauliflower. Nutritional yeast (an inactive yeast) is what brings the slightly cheesy and savory flavor. It can be found in spice aisles of supermarkets.
Preheat oven to 375 F. Lightly grease 7 x 11 x 2 inch baking dish with olive oil. If you donu2019t have this size, any baking dish with a 6 cup capacity will work.
Make topping: In food processor or the dry blade container of a high-speed blender, combine all topping ingredients. Pulse mixture until you have a crumbly, slightly moist consistency. Set aside.
Make walnut sauce: In medium saucepan, combine diced potato, walnut halves and garlic. Cover with cold water and set pot over medium-high heat. Bring saucepan to a boil and then simmer until potatoes are tender and falling apart, about 15 minutes. Drain and allow to cool slightly.
In upright blender, combine drained potato and walnut mixture, nutritional yeast, lemon juice, olive oil, mustard, water, salt and pepper. Blend mixture on high until completely smooth and creamy.
Spread 1/2 cup walnut sauce across bottom of prepared baking dish. Arrange slices of zucchini in dish. Lightly season arranged zucchini with salt and pepper. Pour remaining walnut sauce overtop zucchini. Lightly tap baking dish on the counter a few times to evenly distribute sauce.
Cover baking dish with foil and bake in oven for 15 minutes. At the 15 minute mark, remove foil from baking dish, and sprinkle topping evenly across the surface. Bake gratin for another 15 minutes, or until sauce is bubbling and slightly thickened and topping is lightly browned. Serve gratin hot.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.