Beyond its nutritional cachet, moringa powder lends this soup, which manages to be simple yet refined at once, a vegetal flavour that plays well with the creamy, slightly astringent turmeric sauce. Matcha powder would be a good superfood powder substitute for moringa.
Cream of the crop Soaked and blended raw cashews are a good alternative to dairy-based creams. And it can be flavoured any way you please—both savoury and sweet.
Golden delicious Repurpose extra cashew-turmeric sauce to make a mug of soothing golden milk. Whisk 1 Tbsp (15 mL) sauce into 1 cup (250 mL) warmed milk or dairy-free beverage.
In small bowl, place cashews, cover with warm water, and let soak for at least 2 hours. Drain cashews and place in blender container along with 3/4 cup (180 mL) water, turmeric, honey, and a pinch of salt. Blend until very smooth.
In large saucepan, heat oil over medium heat. Add onion and salt; heat until onion has softened and darkened in colour, about 5 minutes. Add garlic; heat for 1 minute. Add coriander, cayenne, and black pepper; heat for 30 seconds. Stir in potatoes and then pour in broth and 2 cups (500 mL) water; simmer until potatoes are very tender, about 20 minutes. Stir in spinach and heat just until wilted. Stir in moringa powder, lemon zest, and white wine vinegar. Carefully blend soup until smooth.
To serve, divide soup among 4 serving bowls, drizzle on cashew-turmeric cream, and sprinkle pumpkin seeds overtop.
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!