This soup is sublimely spicy, floral, and balanced all at once. Hot boiling water is added right before serving, turning this into an “instant” soup option that travels well. Enjoy it for lunch at the office.
Bring jar out of refrigerator 15 to 30 minutes before you’re ready to top with boiling water to ensure soup is piping hot.
In large high-sided skillet over medium heat, add curry paste; cook for 30 seconds. Immediately add coconut milk; bring to a boil, reduce to a simmer, and cook, covered, for 5 minutes. Add coconut milk mixture to bottom of 4 - 4 cup (1 L) jars or locking glass containers.
Wipe skillet clean. In same skillet, heat coconut oil over medium heat. Add mushrooms and carrots, and sauteu0301 for 5 to 8 minutes, until tender. Add broccoli and a splash of water; cook until broccoli is tender, about 2 minutes. Divide cooked vegetables on top of coconut milk mixture. Top with tofu. Seal and store in refrigerator until ready to serve or pack.
To serve, per jar, pour 3/4 to 1 cup/180 to 250 mL (enough to cover) recently boiled water overtop; seal; and let sit for 3 to 5 minutes. Open lid, stir, and serve with a squeeze of fresh lime.
This recipe is part of the Cooking with Water 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!