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.
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!