Shepherd’s pie is a classic comfort food, and this plant-based version is no less so, incorporating miso and mushrooms for savoury goodness. Its crowning glory is the fragrant topping made with the winning combination of sweet potatoes and sage. Plus, it’s got a whopping amount of vitamin D, to help see you through these winter days.
This recipe makes a large quantity. Because it is so freezer friendly, you can easily split this between two smaller casserole dishes and pop one in the freezer for another time.
In large skillet, sauté onion and celery in 2 Tbsp (30 mL) olive oil on medium heat until soft, about 3 to 5 minutes. Add lentils and stir to incorporate. Increase heat and add miso, tomato paste, Worcestershire sauce, and stock; cover and bring to boil, then reduce heat to medium-low and simmer for about 10 minutes. Add carrots and continue to cook for a further 10 to 20 minutes, until lentils are soft but there is still some liquid in the pan.
Meanwhile, in separate pan, sauté mushrooms on high heat in 1 Tbsp (15 mL) olive oil, stirring minimally to allow them to fully brown. Once brown, add crushed garlic and thyme, and stir through for 1 to 2 minutes on medium heat.
Deglaze pan by adding wine and scraping up any brown bits from the bottom of pan. Add mushroom mixture to lentils with 1/4 tsp (1 mL) salt and stir well to incorporate. Spoon lentil mushroom mixture into bottom of 9 x 14 in (23 x 35 cm) casserole dish.
Bring large pot of water to boil and add sweet potatoes and a pinch of salt. Boil for 10 to 15 minutes, until tender. Drain thoroughly, add 1 Tbsp (15 mL) olive oil, 1/4 tsp (1 mL) salt, and sage; mash until smooth. Spoon sweet potatoes over lentil mushroom mixture. If you like the top crispy, roughen it up with a spoon or fork to create ridges.
Bake at 350 F (180 C) for 30 minutes.
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.