Savoury crepes are a knife-and-fork affair that can be presented with your family’s go-to protein and roasted vegetable of choice.
Heat leftover socca pancakes in the oven to crumble over salad for a healthy, protein-rich crouton.
Preheat oven to 425 F (220 C).
For sauce, in food processor, pulse parsley or cilantro, garlic, and salt until finely minced. Blend in vinegar. With machine running, drizzle in oil through top chute until a verdant, slick dressing forms. It should be slightly runny; if itu2019s too pastelike, add additional oil until it falls off the spoon. Store in airtight container in refrigerator for up to 1 week.
For filling, on large baking sheet, toss together sweet potatoes, broccoli florets, oil, cumin, and salt. Roast for 25 to 35 minutes, or until vegetables are tender and beginning to char. Mix in beans or chicken. Bake for about 5 minutes longer, until filling is hot.
Place 2 socca pancakes on plates and fill with roasted vegetable mixture, goat cheese, and Herb Sauce. Fold over and serve with lime wedges.
This recipe is part of the Socca 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!