This spicy, vegetable- and fruit-packed (peels and all!) treat works as well for a whole grain dessert as it does for a breakfast muffin. For dessert, garnish with a dollop of Greek yogurt and jam, or frost with your favourite cream cheese icing to elevate these for afternoon tea.
Preheat oven to 350 F (180 C). Line 2 standard muffin tins with 16 large muffin papers.
In medium bowl, combine flour, baking powder, baking soda, cardamom, ginger, and salt. In large bowl, whisk eggs, oil, applesauce or grated apple, orange zest and juice, and sugar. Stir dry mixture into wet mixture until just combined. Fold in parsnip, carrot, dried fruit or chocolate chips, and seeds.
Scoop into muffin papers. Bake for 20 to 25 minutes, until a toothpick inserted in centre of a muffin comes out clean. Transfer to wire rack to cool completely. Store in airtight container in refrigerator.
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!