Serves 8 | Ready in 45 minutes
Holiday feasts just don’t seem complete without the presence of a heaping bowlful of stuffing. This easy from-scratch version ditches the soggy white bread for much healthier quinoa and packs in plenty of satisfying herby flavor. Roasted sweet potatoes add creamy texture, and chunks of pear deliver seasonal sweetness to please a crowd. Nobody will be tempted to drown this stuffing in gravy.
Warming your pan in the oven as it preheats helps the vegetables roast as soon as they hit the hot pan to encourage better browning. (Read: yum!)
4 tsp grapeseed or sunflower oil, divided
1 1/2 cups tri-colored quinoa
2 1/2 cups low-sodium vegetable broth
2 tsp dry sage
2 large unpeeled sweet potatoes, scrubbed and cubed
4 peeled shallots, sliced in half
1/2 tsp salt
2 celery stalks, sliced
2 unpeeled Bosc pears, ripe but firm, chopped
1/2 cup pecan halves, chopped
1/3 cup dried cherries (optional)
2 Tbsp fresh thyme
2 Tbsp chopped fresh rosemary
2 Tbsp cider vinegar
This recipe is part of the Holiday staples, veganized collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.