Makes 20 small fritters.
These hearty and delicious cakes are a cinch to make but will wow your guests with their depth of flavour. This is a simple dish to prepare, especially if you roast the squash in advance.
These fritters are loaded with vitamin A, calcium, and potassium from the chickpeas and squash. They could easily be turned into a nourishing meal with a side salad.
Preheat oven to 350 F (180 C).
Cut squash in half and scoop out seeds. Place on baking sheet skin side down; drizzle with olive oil and sprinkle lightly with salt and pepper. Bake for 30 to 40 minutes depending on size of squash, until fork easily pierces flesh. Allow to cool, then scoop out flesh and mash. This step can be done one or two days ahead if desired; store mashed squash in fridge.
Mash chickpeas with fork in medium-sized bowl until crumbly, not pureu0301ed. Add mashed squash, lemon juice, chickpea flour, and spices; mix well.
Heat 1 1/2 Tbsp (22 mL) oil in large skillet on medium-high heat. Scoop 1 1/2 Tbsp (22 mL) mixture into pan and flatten slightly to make small fritter. Repeat with half of mixture, forming 10 fritters. Cook 2 to 3 minutes per side until golden brown, swirling oil around if it pools on sides. Transfer to paper towel-lined plate and keep warm in oven while cooking rest of fritters in remaining oil.
Serve warm with tzatziki if desired.
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!