There is no better way to get kids to eat than by getting them involved in making their own food. This kid-friendly hors d’oeuvre will even have adults getting in on the fun and building their own masterpiece. The vegetables and proteins you serve are totally up to you, although it’s nice to have a range of colours and textures. Different-coloured peppers, carrot coins, thawed frozen peas or corn, diced cucumber, cubes of tofu, chicken, or shrimp are all great options.
These fun noodle baskets can easily become a gluten-free nosh by simply substituting in gluten-free pasta.
Preheat oven to 375 F (190 C). Lightly grease cups of 2 muffin trays with grapeseed oil. Recipe makes enough to fill 18 muffin cups.
Cook pasta according to package directions. Drain and set aside to cool for a couple of minutes.
In large bowl, whisk together egg, sesame oil, 1 Tbsp (15 mL) soy sauce, and green onion, if using, until well combined. Add noodles and toss until noodles are fully coated in egg mixture. Divide mixture equally among 18 cups in prepared muffin pans. Push noodles down at the bottom of each cup to make a slight well. Bake until golden brown and crisp, about 20 minutes. Let cool in tray for a couple of minutes before transferring to wire rack.
While noodle baskets are cooling, in blender, combine together almond butter, water, ginger, lime juice, maple syrup, and remaining 1/2 Tbsp (7 ml) soy sauce.
To serve, place noodle baskets on platter alongside various bite-sized vegetables and protein options for guests to choose from to place in the centre of their noodle basket along with almond butter sauce.
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!