Your taste buds will celebrate once spring asparagus makes its annual appearance at local markets. These whole grain patties are the perfect way to take advantage of its vegetal sweetness and tender texture. Soft silken-style tofu is a great base for this lively sauce, but you can also make it using plain yogurt or sour cream. Leftover sauce is great on sandwiches and burgers.
Bread crumbs are an easy DIY kitchen project. Simply grind up slices of day-old bread into fine crumbs using a food processor and then store in the refrigerator until ready to use.
Place farro and 3 cups (750 mL) water in medium-sized saucepan. Bring to a boil, reduce heat to low, and simmer covered for 30 minutes, or until grains are tender. Drain well and set aside to cool in large bowl.
Using vegetable peeler or mandoline, shave asparagus into long, thin strips. Chop strips and any whole tips into small pieces and transfer to bowl with farro. Stir in eggs, bread crumbs, Parmesan, walnuts, green onions, garlic, thyme, and lemon juice.
Place sun-dried tomatoes in small bowl, cover with warm water, and let soak for 15 minutes. Remove tomatoes from bowl, reserve soaking water, and place in food processor or blender container along with tofu, roasted red pepper, lemon zest, cayenne or chili powder, and salt. Blend until smooth. If mixture is too thick, blend in some of the water used to soak tomatoes until desired consistency is reached.
Heat oil in skillet over medium heat. For each patty, place a mound of farro mixture in the palm of your hand, carefully place in skillet, and press down gently with spatula to flatten. Heat for 2 minutes per side, or until golden. Keep cooked patties warm in 200 F (93 C) oven while you prepare remaining farro mixture. You should have about 12 patties.
Serve patties topped with Red Pepper Sauce and chives.
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!