Fennel seed and cumin add explosions of flavour for an Indian version of a lightened-up French ratatouille without the onions. Broiling the eggplant reduces the amount of oil needed to give the eggplant a soft interior while keeping the exterior firm enough to prevent it from falling apart.
If you can’t find black cumin seeds (also called nigella seeds), use 2 tsp (10 mL) regular cumin seeds instead.
Wash unpeeled eggplants and cut into 2 x 1 in (5 x 2.5 cm) pieces. Toss in bowl with 1/4 tsp (1 mL) salt and 1 1/2 Tbsp (22 mL) oil. Transfer to baking sheet and broil on high about 5 in (12 cm) from broiler element (a rack in the middle of the oven usually works) for 8 minutes. Turn eggplant pieces and broil for another 8 minutes. Unstick eggplant from baking sheet, but leave on sheet to cool slightly while toasting spices.
Meanwhile, on coarse side of box grater, carefully grate tomatoes. Discard or dice the peel.
In large saucepan over medium-high, heat remaining 1 1/2 tsp (7 mL) oil. When hot, add fennel and cumin seeds, and whole dried hot chili pepper and cook, stirring, for about 1 minute. Add tomatoes, eggplant pieces, and remaining 1/4 tsp (1 mL) salt. Stir and bring to a boil; cover and reduce heat to medium-low. Cook for 20 minutes, stirring occasionally.
Serve with basmati rice for low-FODMAP or grated cauliflower u201criceu201d for SCD and GAPS.
This recipe is part of the How to Eat For Your Gut 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!