This breakfast casserole is sure to brighten up your morning meal. Not only does the sunny colour of sweet potatoes add to the appeal of this dish, but they’re also packed with vitamin A, an antioxidant powerhouse.
Once you’ve rolled all the sweet potato rolls, the casserole dish may be covered and stored in the refrigerator overnight. Take care to let casserole sit at room temperature for 30 minutes before baking as directed in the recipe.
Peel and cut 1 sweet potato into 1/2 in (1.25 cm) chunks. Steam until tender, about 8 to 10 minutes. Set aside to cool.
Meanwhile, bring large pot of water to a boil. Preheat oven to 400 F (200 C).
In food processor, blend together steamed sweet potato, tofu or ricotta cheese, maple syrup, nutmeg, cardamom, orange zest, and salt until smooth. Transfer to bowl and stir in diced pear. Set aside.
Peel remaining sweet potatoes and, using mandoline, slice sweet potato into 1/8 in (3 mm) thick slices. Blanch 1 or 2 sweet potato slices in boiling water to determine how long they will need to cook until tender but not falling apart, about 2 to 4 minutes. Take care, because if slices are overcooked or undercooked they will be difficult to roll without breaking. With slotted spoon, transfer slices to baking sheet, laying them out so they do not overlap, and allow to cool. Repeat blanching remaining sweet potatoes in 3 batches. You should have at least 16 slices.
Grease glass or ceramic 9 x 13 in (23 x 33 cm) casserole dish with about 2 tsp (10 mL) coconut oil. Working with one sweet potato slice at a time, place heaping tablespoon of filling in centre and roll up. Place seam side down in prepared casserole dish. Repeat with remaining sweet potato slices. Brush rolls with remaining coconut oil and sprinkle with cinnamon.
Bake for about 15 to 18 minutes, uncovered, until filling is warmed through. Garnish with a sprinkle of chopped walnuts and coconut ribbons before serving. Sweet potato rolls are delicious served with fresh berries and an extra drizzle of maple syrup.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.