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.
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.
Per serving:
Steam or boil sweet potato cubes until very tender.
In large bowl, place cooked sweet potato and add nut butter, 1 Tbsp (15 mL) maple syrup, milk, orange zest (if using), 1/2 tsp (2 mL) cinnamon, ginger powder, and a pinch of salt; mash together. Or for a smoother mixture, place everything in a food processor or blender and blend until smooth.
In separate small bowl, stir together yogurt and vanilla.
In skillet over medium heat, melt butter. Stir in 1 Tbsp (15 mL) maple syrup and then stir in apple and pear cubes, remaining 1/2 tsp (2 mL) cinnamon, and a pinch of salt. Heat until fruit is tender, stirring a couple of times, about 3 minutes.
To serve, place sweet potato mixture in serving bowls and top with yogurt, fruit, and pecans. Alternatively, spread the maple yogurt and fruit on 4 serving plates and top with sweet potato mixture, and sprinkle pecans overtop each.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.