Makes 24 bliss balls
There’s plenty of yum in these bliss balls. We added mushroom powder to the mix, as it contains a host of nutritional benefits. In this recipe, we upped the nutritional quotient by using chaga mushroom powder, which is touted as a wonder food with numerous health benefits. Other beneficial mushrooms available as a healthy powder can also be used in this recipe.
1 cup (250 mL) pitted Medjool dates (about 10 to 12) 1/2 cup (125 mL) chopped raw cashews
1/4 cup (60 mL) dark chocolate chips, melted 3 Tbsp (45 mL) unsweetened cocoa powder 3 Tbsp (45 mL) chaga mushroom powder
2 Tbsp (30 mL) coconut oil, melted
In food processor, pulse dates until they begin to break down. Add nuts and continue to pulse until crumbly. Add melted chocolate, cocoa, mushroom powder, and coconut oil, and pulse until mixture comes together in a ball. Line 8 in (20 cm) square pan with parchment. Using 1 tsp (5 mL) measuring spoon, scoop mixture and roll into smooth balls, then place in single layer in lined dish. Place in freezer for 30 minutes or longer to firm. They can be eaten as-is or rolled or dusted with colourful toppings (see tip). Store in tightly covered container in refrigerator for up to 2 weeks, if they last that long!
Bliss ball toppings
Place small sieve over small bowl. Sift 1 tsp (5 mL) matcha powder with 1 tsp (5 mL) cornstarch. Roll bliss balls in coating. Makes enough coating for about 12 balls. Repeat using 1 tsp (5 mL) beet powder and 1 tsp (5 mL) cornstarch, and then again using 1 tsp (5 mL) blue pea powder with 1 tsp (5 mL) cornstarch. Other suggestions include rolling balls in cocoa, hemp hearts, chia seeds, or ground nuts. Or dip in melted chocolate and chill until firm.
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!