The apple-like texture and aroma of turnips blends seamlessly into a cashmere cream soup. Served in a diminutive glass, the muted essence of this soup is perked up by the sharp bite of horseradish, a root vegetable best used in moderation as a seasoning.
1/4 cup (60 mL) raw cashews
1 Tbsp (15 mL) extra-virgin olive oil
2 leeks, white parts only, chopped
1 cup (250 mL) peeled, chopped yellow-fleshed potato
1 lb (450 g) turnips, peeled and roughly cut
4 cups (1 L) low-sodium vegetable stock
1 tsp (5 mL) sea salt, plus more to taste
1/4 tsp (1 mL) ground black pepper
1/4 cup (60 mL) prepared or freshly grated horseradish
1 Tbsp (15 mL) finely chopped chives
Add cashews to small bowl and cover with 1/2 cup (125 mL) boiling water. Let sit for 15 minutes. Meanwhile, prepare the remaining ingredients.
In large pot, heat oil over medium heat. Add leeks and sauté for 5 to 10 minutes, until softened. Stir in potato, turnips, stock, salt, and pepper. Drain cashews and add to pot. Bring to a boil, reduce to a simmer, cover, and cook for 25 to 30 minutes, until vegetables are tender.
Purée soup in batches in food processor or blender, or use hand blender directly in pot, until smooth and creamy. If using blender, transfer puréed soup back to pot and reheat over medium-low heat, stirring often.
To serve, transfer soup to measuring cup with spout. Pour into shot glasses and garnish with a pinch of horseradish and a few chives. Alternatively, ladle soup into bowls, topping with horseradish and chives. Serve immediately.
Each serving contains: 51 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 7 g total carbohydrates (2 g sugars, 1 g fibre); 234 mg sodium
source: "Roots to Relish", alive #385, November 2014
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.