These sweet-savoury pancakes are sure to bring smiles to anyone at the dinner table who longs for flapjack Sunday. If desired, you can add herby flavour to the pancakes with sage or rosemary instead of thyme and swap out parsnip for grated carrot. Serve with a side salad or a plate of roasted veggies.
Going plant based? Try using a crumbled meat alternative or even chopped vegan sausage instead of turkey in these savoury pancakes.
In skillet over medium, heat 2 tsp (10 mL) oil. Add turkey and parsnip; heat until turkey is cooked through, breaking up meat as it cooks, about 10 minutes, or when it reaches an internal temperature of 165 F (75 C).
In large bowl, stir together oat flour, thyme, salt, baking powder, and baking soda. In separate bowl, whisk together milk and egg. Add wet ingredients to flour mixture and mix gently until everything is moist. Fold in cooked turkey mixture.
Return skillet to medium heat and add more oil if needed. Add 1/3 cup (80 mL) batter for each pancake and heat for 3 minutes per side, or until pancakes are set.
Meanwhile, in small saucepan or skillet over medium, heat 1 tsp (5 mL) oil. Add shallot and garlic; heat for 2 minutes. Place blueberries, honey, lemon zest, cinnamon, and a pinch of salt in pan and bring to boil, reduce heat to medium-low, and simmer, uncovered, for 5 minutes.
Serve pancakes topped with berry sauce.
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!