Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice.
For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
In small bowl, place wild rice, cover with water, and let soak for at least 4 hours.
Drain rice and place in pan with 2 1/2 cups (625 mL) water and a couple pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until grains are very tender and some have burst open, about 30 minutes. Drain any excess liquid.
Stir together rice, sausage, cranberries, green onions, cider vinegar, and thyme.
Slice off stems from chard leaves and fillet off any thick ribs running on the backside of the leaves. Place two chard leaves side by side so there is about 25 percent overlap. Scoop about 1 cup (250 mL) rice mixture onto bottom third of leaves and roll up burrito-style, tucking in sides as you go. Repeat with remaining leaves and rice stuffing.
In large skillet, place chard rolls and pour in broth. Bring to a simmer and heat, covered, for 5 minutes.
Into blender container, pour 3/4 cup (180 mL) broth from skillet and add walnuts, maple syrup, and lemon zest; blend until smooth.
Serve chard rolls topped with walnut sauce.
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!