This simple and healthy soup, made creamy without any dairy, is a family favourite.
Freeze extra servings of this soup for another day.
Pre-heat oven to 400 F (200 C). Line rimmed baking sheet with unbleached parchment paper. Place squash, cauliflower, and onion pieces on lined baking sheet. Drizzle with olive oil and make sure all vegetables are coated and distributed evenly. Use another lined baking sheet if required. Place in oven and bake for 25 minutes.
Meanwhile, in large pot, warm broth or water on medium-low heat, while vegetables are in oven.
After vegetables are done roasting, take out of oven. Carefully add to soup pot. Add salt and mix well.
You can use an immersion blender or a vented blender. Place immersion blender into soup pot and carefully pureu0301e soup until smooth. If using vented blender, carefully add soup into blender container and pureu0301e until smooth. This may need to be done in several batches.
Serve warm with some freshly ground black pepper. Top with some pumpkin seeds, if desired. Enjoy!
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!