A cheater’s risotto is made with whole grain quinoa, ricotta, and eggs, set in a tart tin for a pielike play on arancini (fried risotto balls). Sweet potato rounds give this easy risotto pie a touch of elegance.
Tip: Replace sweet potato with thinly sliced beets, zucchini, or tomato.
Preheat oven to 375 F (190 C). Grease 8 in (20 cm) tart tin with removable bottom with 1 Tbsp (15 mL) olive oil; place on large baking sheet.
In medium saucepan, bring stock or water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork, transfer to large bowl, and cool for 5 minutes. To cooked quinoa, add remaining 1 Tbsp (15 mL) oil, eggs, ricotta, vinegar, thyme, and salt; mix until fully incorporated.
Arrange sweet potato slices in concentric circles (it doesnu2019t need to be perfect) in bottom of tart tin, making sure to cover entire bottom. Gently add quinoa mixture on top of potatoes, spreading out to sides, smoothing until flat. Bake for 45 minutes. Cool for 5 minutes before flipping onto plate and removing tart tin from pie. Slice and serve immediately. Alternatively, chill overnight in refrigerator in tart tin, remove according to above directions, slice, and eat chilled or reheat in a low oven.
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!