This recipe is gluten free and vegan. It is wonderfully hearty yet light. Traditionally, tart recipes use large amounts of butter and white flour as the base while the fillings usually include loads of cream, cheese, and eggs. Here is an equally delicious—and much healthier—alternative.
The best choice for the almond tart is a tomato called San Marzano, a great tasting plum tomato that is drier and has fewer seeds than other varieties.
Preheat oven to 375 F (190 C).
For tart dough, in food processor, combine almonds, tapioca starch, ground flaxseed, 1/4 cup (60 mL) oil, and thyme. Blend well, then add 1 Tbsp (15 mL) ice water. Dough should stick together when pinched between fingers.
Press dough into 9 in (23 cm) fluted nonstick tart pan with removable bottom. Press from the centre out, then push dough up sides of tart pan to achieve uniform thickness. With fork, poke small holes into dough. Place in preheated oven and bake until dough is dry to the touch, about 15 minutes. Remove from oven and set aside.
For pesto, in food processor, blend walnuts, date, lemon juice, capers, basil, 3 Tbsp (45 mL) olive oil, kale, garlic, salt, and pepper to taste. Blend until just combined and mixture is still relatively chunky.
For tart, slice tomatoes and toss them in remaining olive oil and salt and pepper to taste. Place heaping layer of pesto on bottom of tart, then layer with spinach and slices of tomatoes starting from the centre out and overlapping each other to form a concentric circle. Repeat this process until you have two thin layers. Bake for 45 minutes to 1 hour.
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!