A quick homemade mole style sauce adds an extra punch of flavour to this south-of-the-border savoury cobbler. Feel free to replace the shredded turkey with roasted chicken or cubes of sautéed tofu or tempeh.
Place assembled cobblers in an airtight container and freeze, unbaked, for up to 1 month. Thaw for at least 6 hours in refrigerator before baking as directed.
Preheat oven to 350 F (180 C).
To make mole sauce, in medium-sized saucepan, stir together diced tomatoes with their juice, chocolate, raisins, honey, garlic, cinnamon, cumin, 1/2 tsp (2 mL) oregano, paprika, and 1/4 tsp (1 mL) salt over medium heat. Once at a simmer, reduce heat to medium-low and cook, stirring often, for 5 minutes.
Meanwhile, heat oil in another medium-sized saucepan over medium-high heat. Sauteu0301 onions and pepper until softened, about 3 minutes. Stir in black beans, almonds, cilantro, lime juice, turkey, stock, and mole sauce. Stir until warmed through, about 4 minutes, before removing saucepan from heat and folding in mango.
Lightly grease 6 - 1 cup (250 mL) ramekins and place on baking sheet. Divide warm filling among ramekins.
In medium-sized bowl, whisk together flour, cornmeal, baking powder, baking soda, remaining 1/2 tsp (2 mL) oregano, and remaining 1/4 tsp (1 mL) salt. With your fingers, work butter into dry ingredients until mixture resembles coarse breadcrumbs. Stir in almond milk and corn with fork until mixture just comes together.
Drop cobbler topping by the spoonful over filling in ramekins. Place baking tray in oven and bake until cobblers are bubbling, about 15 to 20 minutes.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.