The ultimate cocktail snack has got to be the snack mix. Normally, this innocent looking munchie will rack up the sodium and calories quickly. This version lets you enjoy a fistful without the fear of overindulging.
Tip: If you’re not a big fan of wasabi, feel free to leave it out and simply stir raw pumpkin seeds into almond, cashew, and popcorn mix before baking.
Pair with Cranberry Sage Punch!
Preheat oven to 375 F (190 C).
On large rimmed baking tray, toss pumpkin seeds with 1 tsp (5 mL) grapeseed oil. Toast in oven until seeds are crisp and lightly browned, about 10 minutes. While seeds are still hot, sprinkle with wasabi powder and coriander. Toss to combine. Set baking tray with seasoned pumpkin seeds aside and reduce oven temperature to 250 F (120 C).
In large bowl, whisk together remaining 2 tsp (10 mL) grapeseed oil, sesame oil, soy sauce, garlic powder, ginger, and paprika until well combined. Add almonds and cashews and toss to coat. Add popcorn and toss. Spread popcorn mixture in single layer on rimmed baking sheet with pumpkin seeds. Bake for 15 minutes, then stir and bake for another 15 minutes. Let cool to room temperature. Sprinkle nori over cooled party mix just before dividing among small serving bowls.
This recipe is part of the Holiday Cocktail Party collection.
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!