Makes about 18 crepes
The filling options for these sweet crepes are endless, from sliced fruit to melted chocolate to sweetened chestnuts and beyond. Keep things kid-friendly with a simple drizzle of maple syrup. Or marinate a handful of fresh or frozen berries in 1/4 cup (60 mL) rum or sweet local liqueur for at least 30 minutes before serving. For a luxurious French variation, flambé a pan of folded, buttered crepes with a splash of cognac—the liqueur of choice for traditional Crepes Suzette.
If using eggs, use just 1 1/4 cups (310 mL) milk. If using ground chia or flaxseed, use full 1 1/2 cups (350 mL).
Double the recipe and freeze leftovers between layers of parchment paper for the next time you feel like crepes but don’t feel like making them from scratch.
The pan needs to be hot enough and the batter thin enough to create air bubbles on impact or crepes won’t cook through properly. There’s no need to regrease the skillet after each crepe, unless crepes are sticking to the pan.
In blender, blend almond milk, ground chia seeds, sugar or maple syrup, vegan margarine, buckwheat flour, vanilla, and salt until smooth. Set aside for 10 minutes to gel if using chia or flaxseeds.
Heat greased griddle, skillet, or steel crepe pan over medium-high heat. Using ladle, spoon 1/4 cup (60 mL) batter into preheated pan and quickly swirl pan to create circle about 6 in (15 cm) in diameter.
Cook for 2 to 3 minutes, until edges are dry and bottom is lightly browned. Flip crepe and cook for 2 minutes, or until cooked through. If batter is undercooked in middle and crispy on edges, press down on middle of crepe with spatula and flip once or twice to evaporate excess liquid.
Transfer to plate and serve immediately with maple syrup and fillings of choice. Repeat with remaining batter.
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!