When it starts getting depressingly cold and dark outside, warm up to this next-level main dish salad that offers up a bounty of nutritional bell-ringers.
Preheat oven to 425 F (220 C) and place rimmed baking sheet in oven as it heats.
In bowl, toss beets and carrots with 1 Tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Roast on heated baking sheet in preheated oven for 20 minutes. Stir vegetables and then add apples to baking sheet. Roast for another 10 minutes, or until vegetables are tender.
As vegetables cook, in saucepan, place lentils, 3 cups (750 mL) water, and a couple pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not too soft, about 20 minutes. Drain and set aside.
To assemble salad, divide baby kale, lentils, and roasted vegetables among 4 serving plates. Scatter on goat cheese, almonds, and dried cherries.
In microwave-safe bowl, whisk together remaining 2 Tbsp (30 mL) oil, maple syrup, cider vinegar, shallot, mustard, thyme, 1/4 tsp (1 mL) salt, and pepper. Heat in microwave for 1 minute, or until warmed. You can also warm dressing in a small saucepan on stovetop. Drizzle warm dressing over salad before serving.
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!