The tantalizing bits of crystallized ginger in this dough-topped fruit dessert add a little excitement to a holiday classic. The lower sugar content finds the right balance between sweet and tangy. And thanks to a bag of frozen fruit, the dish comes together quickly.
Look for mixed bags of blueberries, raspberries, strawberries, blackberries, or cherries, or use any frozen fruit or combination that you like, from peaches to cubed mangoes. The best part is that the fruit doubles as an icepack in your cooler on the way to your destination (store the cooler in the trunk if it’s not hard-sided or if it tends to leak). Don’t worry if the fruit thaws by the time you arrive. Just store it in the fridge rather than refreezing it. It will keep for about three days and will still be delicious.
Chopping crystallized ginger can become a sticky situation. If your knife just isn’t “cutting it,” try using scissors.
Preheat oven to 350 F (175 C).
For cobbler, in deep-sided 8 in (20 cm) square or round baking or casserole dish, sprinkle crystallized ginger and sugar or maple syrup over berries and dot with vegan margarine or butter. Place in preheated oven, for up to 15 minutes, while preparing topping.
For cobbler topping, in medium bowl, combine flour, baking powder, salt, crystallized ginger, and sugar or maple syrup. Cut in vegan margarine or butter. Add almond milk and stir to combine.
Drop batter by the spoonful over hot berries. Return to oven and bake for 30 minutes, or until batter is golden. Serve with ice cream (or nice cream), if desired.
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!