Creamy, sweet, and tart, this dessert is destined to become a favourite. You can buy créme fraiche or make your own by combining 1 Tbsp (15 mL) buttermilk with 2 cups (.5 L) whipping cream. Let this mixture sit uncovered on kitchen counter for 24 hours. Refrigerate overnight and you have créme fraiche.
2/3 cup (150 mL) graham cracker crumbs
1/4 cup (60 mL) walnuts
2 Tbsp (30 mL) melted butter
1 Tbsp (15 mL) organic sugar
Pinch of cinnamon (optional)
1 lb (500 g) cream cheese
1/2 cup (100 g) organic sugar
1 Tbsp (15 g) unbleached flour
3 drops natural vanilla extract
1 free-range egg
1/2 cup (100 g) créme fraiche
2 cups (500 mL) chopped organic rhubarb
1 cup (250 mL) water
1/4 cup (60 mL) organic sugar
Juice of half an organic lemon
1 Tbsp (15 mL) chopped ginger
As baking containers, choose 4 cans that are about 2 to 2-1/2 inches (5 to 6 cm) tall; for example, use empty canned pineapple tins. Remove both ends and the label, and wash each can. Line with parchment paper and place cans on baking tray.
Preheat oven to 375 F (190 C). Combine all ingredients for Graham Crust and divide mixture among 4 cans, tamping each down with bottom of a glass or bottle that fits just inside the can. Bake 15 minutes.
Reduce oven temperature to 250 F (120 C). Beat cream cheese, sugar, and flour until light and fluffy. Add egg and scrape down bowl. Add vanilla and créme fraiche. Scrape bowl and continue to mix at medium speed. Divide mixture among 4 prepared cans. Bake 1 hour. Turn off oven and allow cheesecakes to cool in oven for another hour. Remove from oven and run a knife between can and parchment paper. Lift cans and gently unwrap paper from cheesecakes.
Meanwhile place all ingredients for Rhubarb Compote in saucepan and simmer until soft, about 30 minutes. Chill and serve on cheesecakes. Garnish with mint.
source: "Open to Inspiration", alive #284, June 2006
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!