This delicious meatless entrée is perfect as a side dish for the vegetarians in your Christmas crowd. But it also serves as a lovely stand-alone brunch dish. It’s delicious served with a creamy butternut squash soup and accompanied by a crisp salad.
Substitute carrots and beans with roasted asparagus, and add a little lemon zest to pack a punch.
Place carrots and green beans in saucepan with boiling water and cook for 4 to 5 minutes, until almost tender. Drain and blot dry. Toss in bowl with oil and 1 Tbsp (15 mL) honey, then spread out in single layer on parchment-lined baking sheet. Bake in oven for 20 minutes, shaking pan occasionally for even roasting. Remove and set aside to cool.
Meanwhile melt butter in large skillet. Add shallots and sauteu0301 until soft, about 2 minutes. Stir in mushrooms and continue to sauteu0301 over medium heat until mushrooms are tender and beginning to dry. Spread out on baking sheet to cool.
Place one-third of sauteu0301ed mushrooms in food processor along with cream cheese, sage, and 2 Tbsp (30 mL) pine nuts. Pulse, scraping down sides of bowl with rubber spatula, until a coarse mixture results. Transfer to large bowl and add remaining sauteu0301ed mushrooms. Add salt and pepper, to taste. Set aside to cool.
Reduce oven temperature to 375 F (190 C). Roll out puff pastry on lightly floured surface to 10 x 12 in (25 x 30 cm) rectangle and place on parchment-lined baking sheet with shallow sides. Score 1/2 in (1.25 cm) border along each edge. Prick centre of puff pastry in several places. Partially bake in oven for 12 to 15 minutes. Remove and place baking sheet on rack.
Tap down middle of pastry with spatula or back of spoon, as it will have puffed during baking. Spoon mushroom mixture overtop puff pastry just within the borders. Gently spread out with metal spatula. Tuck roasted vegetables in rows on top of mushrooms. Drizzle with remaining 1 Tbsp (15 mL) honey. Scatter 1 Tbsp (15 mL) pine nuts overtop.
Bake for 12 to 15 minutes, or until pastry is nice and golden and filling is piping hot. Serve with a radicchio and endive salad.
This recipe is part of the Festive Fusions collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.