Serving individual mini meatloaves is easily a family favourite. Perfectly proportioned and accompanied by creamy whipped yams and tender-crisp green beans, it’s an eye-catching dinner with Red Wine Glaze adding an incredible flavour punch.
In blender, place Red Wine Glaze ingredients and whirl until chunky. Transfer to small saucepan and bring to a boil over medium heat. Gently boil, uncovered, until mixture is reduced by half and thickened, about 20 minutes. Stir often.
Meanwhile, preheat oven to 350 F (180 C). Generously grease 6 cups of a muffin pan and set aside.
In small skillet, heat oil. Add onion and sauté until softened. Stir in garlic and grated apple until aromatic and apple is softened, about 1 minute. Place in large bowl.
Dissolve flaxseed in warm water and let stand for a minute until thickened. Add to large bowl containing apple mixture and also add ground meat and BBQ sauce. Using fork or your hands, blend mixture together until well combined.
Divide mixture into 6 portions and gently pack into prepared pan. Bake in preheated oven for 20 minutes or until meat is no longer pink in centre and a meat thermometer registers 160 F (70 C) when inserted in centre. Spoon 1 Tbsp (15 mL) thickened Red Wine Glaze over each mini loaf halfway through baking.
While loaves bake, steam diced sweet potatoes until soft, about 10 minutes. Drain and transfer to food processor or blender along with coconut oil and nectar. Whirl, scraping down sides of bowl, until mixture is smooth and creamy. Add splash of water if needed, being careful not to add too much or mixture will be too sloppy to pipe.
When loaves are fully baked, remove from oven and rest loaves in pan for 10 to 15 minutes to firm up. Lift out and serve on heated plates with a piping of whipped sweet potatoes and additional spoonfuls of Red Wine Glaze drizzled over top. Serve with complementary vegetables, such as steamed fresh green beans, asparagus, or broccoli.
Tip: Can’t locate coconut nectar? Substitute maple syrup and a generous pinch of salt.
This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce. What’s nutritional yeast? Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.