Serves 6 | ready in 30 minutes
The grilled pineapple in these stacks offers a smoky sweetness, and the portobellos are surprisingly high in healthy antioxidants. To make your stack look like a burger, double down on portobellos and cap each stack with another mushroom.
In bowl, whisk together marinade ingredients.
Grease barbecue grill with oil and preheat to medium high. On rimmed baking sheet, place mushrooms, yam slices and pineapple slices in single layer. Brush each item on both sides with marinade. Then dust one side of each pineapple slice with a pinch of smoked paprika.
Remove mushrooms, yam and pineapple from baking sheet and place them on preheated grill. Grill pineapple slices for 2 to 3 minutes per side. Grill mushrooms and yam slices for 3 to 4 minutes per side, or until done as you like. Return items to baking sheet as they are done to your liking.
To assemble and serve, place mushroom caps, stem-side up, on each of 6 serving plates. Spoon equal amounts of guacamole into each cap. Then top with slices of yam, pineapple and tomato. Season with salt and pepper, and spear each stack with a rosemary sprig. Serve warm.
This recipe is part of the So hot right now collection.
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!