Seasonal vegetables are baked under a pebble-like nut and seed topping that delivers a good punch of protein to this hearty vegan meal.
Place assembled casserole in airtight container and freeze, unbaked, for up to 1 month. Thaw for at least 8 hours in refrigerator before baking as directed.
Making your own oat flour is a snap. Simply place rolled oats in blender and pulse until finely ground. To achieve an extra-fine textured flour, simply sift through a fine mesh sieve and re-blend any large pieces until finely ground.
Preheat oven to 400 F (200 C).
On large, rimmed baking tray, toss together carrots, parsnips, squash, celeriac, Brussels sprouts, leek, 2 Tbsp (30 mL) coconut oil, and salt. Bake in oven for 15 minutes, stirring once halfway through cooking time. Stir in mushrooms and corn, and continue to bake for another 10 minutes. Remove from oven and reduce heat to 375 F (190 C).
Meanwhile, heat grapeseed oil in small saucepan over medium heat. Add garlic and allow to cook for about 2 minutes, until it just starts to brown.
Whisk together cornstarch, almond milk, mustard, thyme, pepper, and nutmeg before adding to saucepan. Increase heat to medium-high and whisk constantly to bring mixture to a boil. Once thickened, remove from heat and cover to keep warm.
In medium bowl, stir together oat flour, oats, nutritional yeast, pecans, pumpkin seeds, and sunflower seeds. Add remaining 2 Tbsp (30 mL) coconut oil and, using your hands, toss together topping ingredients.
Transfer warm roasted vegetables to 9 x 13 in (23 x 33 cm) casserole dish. Pour sauce over vegetables and stir to incorporate. Top with nutty crumble and bake for about 15 to 20 minutes, uncovered, until bubbling and golden brown.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.