Makes 2 loaves or about 12 slices
Get your day off to a good start with these deliciously smart breakfast cakes. High in fibre and full of brilliant brain food, they’re great to eat at home with a foamed oat milk latte or to take on a mountain hike. They’re especially delicious with a smear of nut butter and a spoonful of blackberry preserves.
For an easy snack to go, scoop batter into mini muffin cups and bake for 10 to 15 minutes until golden and a cake tester comes out almost dry. Perfect for kids’ lunches.
Preheat oven to 350 F (180 C). Lightly grease 2 mini loaf pans, 5 x 3 x 2 in (13 x 8 x 5 cm), with oil and set aside.
Thoroughly drain beans. In blender or food processor, place half the beans along with eggs, maple syrup, oil, and orange juice. Whirl until almost smooth with some flecks of beans in the mix still showing. Set aside.
In medium bowl, place flour, oats, baking powder, baking soda, and salt. Stir to blend.
In small bowl, combine topping ingredients: reserved 1 Tbsp (15 mL) oats, walnut, and feta. Stir to blend.
Add wet ingredients to flour mixture and fold together until evenly mixed. Fold in remaining beans, walnuts, and crumbled feta. Divide mixture evenly among prepared mini loaf pans. Sprinkle with oatmeal, walnut, and feta topping and gently press into surface of batter. Bake loaves in preheated oven for 35 minutes or until pale golden and a cake tester inserted in centre comes out almost dry.
Place pans on rack for 5 minutes before turning cakes out of pans to cool completely. Wrap and store in refrigerator for up to a week, or freeze for longer storage.
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!