Tasting like everyone’s favourite schoolyard sandwich, this hearty porridge will surely find a very special place in your daybreak food-hungry heart. It’s full of blood sugar-regulating soluble fibre, oats, raspberries, and chia seeds that work together to make sure this morning glory hits the nutritional jackpot. Made by grinding up defatted peanuts, peanut butter powder is a great way to infuse oatmeal (and baked goods!) with lower calorie nutty flavour. Reheat leftovers with a couple splashes of additional milk in a small saucepan.
For raspberry chia jam, in blender, add raspberries, honey, and 2 Tbsp (30 mL) water, and pureu0301e. Place fruit pureu0301e in container or bowl and stir in chia seeds. Chill for at least 1 hour to thicken.
The night before, in medium-sized saucepan, place oats, a pinch of salt, and 3 cups (750 mL) water. Bring to a mild boil, immediately turn off heat, cover, and let oats soak overnight at room temperature.
In the morning, stir milk, peanut powder, and cinnamon into oatmeal and heat over medium-low for 5 minutes, stirring occasionally. Add more milk if required.
Divide oatmeal among serving bowls and swirl in raspberry chia jam. Garnish with peanuts and coconut chips, if using.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.