Nachos meet pizza. Pizza meet nachos. All your favourite nacho flavours are piled onto a warm, oversized tortilla, proof that pizza night can play by the nutritional rules. If serving leftovers, leave off ingredients lettuce through cilantro on the portion of pizza you’re not serving immediately, then reheat in oven or a heavy-duty dry skillet until crust is warm. Top with remaining toppings.
Flower power Deep, corny flavoured masa harina is a flour made from nixtamalized corn (corn soaked in limewater) and has a lower glycemic index than white flour used for most pizza crust. Use extra to try making your own taco tortillas. Look for it at Latin grocers and some larger supermarkets.
Position rack in upper third of oven; preheat to 400 F (200 C). Line large rimmed baking sheet with parchment paper and lightly grease paper.
In medium bowl, beat eggs. Add masa harina, 1/2 cup (125 mL) water, oregano, garlic powder, and onion powder; mix with your hands until dough ball forms. Spread evenly on prepared baking sheet into 9 x 11 in (23 x 28 cm) rectangle about 1/2 in (1.25 cm) thick.
Bake crust until lightly browned and crisp on edges, about 15 minutes. Spread refried beans on crust and sprinkle with onion and cheese. Bake until cheese is melted, about 5 minutes more.
Top pizza with lettuce, avocado, salsa, and cilantro. Squeeze on lime juice.
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!