To achieve a frosted look, garnish the tart with fresh fruit and place it in freezer for 5 minutes. Once removed and exposed to room temperature, the fruit will achieve a delectable frosty look.
Preheat oven to 350 F. Lightly oil 9 inch tart pan with removable bottom.
Make the crust: In small bowl, soak dates in warm water for 10 minutes to soften. Drain well and place in food processor with remaining crust ingredients. Pulse until blended, scraping down sides of bowl occasionally.
Place crust mixture in tart pan and evenly press in bottom and up sides. Bake for about 12 to 15 minutes, or until crust is firm to the touch. Remove and cool. Refrigerate until completely firm.
Make the filling: Chop chocolate and place in heatproof bowl. In small saucepan, heat coconut milk just until it begins to bubble around the edges. Pour over chocolate and stir until chocolate is melted. Stir in syrup and vanilla.
Assemble the tart: Sprinkle finely diced ginger evenly over chilled crust. Gently pour chocolate ganache over crust and slightly stir to smooth out. Refrigerate tart for a minimum of 3 hours, and preferably overnight, until firm.
To serve, arrange fresh fruit on top, if desired. Scatter extra candied ginger over top if you wish. Sprinkle with some flaked salt, and then cut into wedges and serve. Refrigerate leftovers, should there be any!
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!