Dried shiitake mushrooms are loaded with guanylate, which teams up with the glutamate in nutritional yeast and nori to produce an over-the-top umami seasoning that is ready to elevate popcorn for movie night at home, which we’re doing a lot more of these days. Once you taste it, you’re going to want to sprinkle (or perhaps pour) this magic mushroom powder on everything, including roasted or steamed vegetables, baked potato, grilled fish, soups, pasta, and avocado toast. Luckily, it keeps well. You can also make it with dried porcini mushrooms.
Shiitake mushrooms deliver polysaccharide compounds that may have anti-inflammatory, cancer-fighting powers. Nutritional yeast offers up a huge dose of essential B vitamins including thiamine and vitamin B12.
To deepen the umami flavour of nori, you can toast the sheets first. To do so, heat heavy skillet, preferably cast iron, over medium and dry toast nori sheets one at a time until darkened, about 2 minutes per side. Alternatively, place nori sheets on baking sheet in one layer. Bake at 350 F (180 C) for 5 to 7 minutes, flipping halfway during baking time, until roasted and crispy. Let sheets cool down to room temperature before pulsing them into seasoning.
Crumble nori sheets into spice grinder, food processor, or blender and then add mushrooms, nutritional yeast, garlic powder, onion powder, salt, thyme, red pepper flakes, and black pepper. Process until mixture has turned into a powder. Transfer to bowl and stir in sesame seeds.
In large, heavy-bottomed saucepan over medium, heat 1 Tbsp (15 mL) oil. Put 4 popcorn kernels in pan and cover pan. When kernels pop, pour in remaining kernels in an even layer. Cover pan, lift it off the heat, and count 30 seconds. Return pan to heat, with lid slightly ajar to release some steam, and once popping is rapid, gently shake pan back and forth on the burner. Once popping slows to a crawl, remove pan from heat and pour popcorn into large bowl. Immediately toss with 1 Tbsp (15 mL) oil and then season with 1/4 cup (60 mL) mushroom powder mix.
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!