Green peas provide protein and minerals, and this recipe can be made with fresh or frozen peas. Their fabulous colour is both refreshing and inspiring when you’re tired of mushroom soup. If chopping vegetables is a problem, this recipe is perfect as it uses the power of the blender to do the hard work. Fresh mint is available year-round in the produce aisle of most major supermarkets. Enjoy this soup warm or chilled, depending on the weather.
2 Tbsp (30 mL) extra-virgin olive oil
1 medium sweet yellow onion, chopped
2 cups (500 mL) vegetable broth
4 cups (1 L) frozen peas, thawed
3/4 cup (185 mL) mint leaves, loosely packed
2 tsp (10 mL) lemon juice
1 tsp (5 mL) sea salt
1 tsp (5 mL) natural sugar
n a medium saucepan over medium heat, add oil and onion and sauté until onion is soft and translucent, about 5 to 8 minutes. Add broth and simmer 5 minutes. In jar of blender, place peas, mint, lemon juice, salt, and sugar. Carefully add hot broth to blender jar. Cover with lid, place a tea towel over the jar of the blender, and blend until smooth. (Hot liquids can expand when blended, so the tea towel is a precaution for spillage.) Pour soup into bowls and serve or chill to serve later. Keeps 1 to 2 days in refrigerator. Serves 4.
source: "Suppers for Savvy Seniors", alive #276, October 2005
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!