Makes 8 cups (2 L).
Inspired by Mexican agua fresca (a sweet blend of fruits, cereals, and flowers), this is sweetly refreshing on a hot day. A hint of cool refreshing cucumber complements the berry flavour.
Tip: To keep the drink sparkly, prepare strawberry purée one day ahead, then mix with sparkling water or white wine such as Italian Prosecco (for a refreshing cocktail) just before serving.
Stir 1 cup (250 mL) boiling water with honey until dissolved. Place each of half the berries and cucumber in blender. Pour 1/2 cup (125 mL) honey water overtop and pureu0301e until smooth. Pour into large measuring cup, then pureu0301e remaining berries, cucumber, and honey water until smooth.
Strain mixture through fine sieve into bowl; press to extract as much juice as you can from pulp, then discard pulp.
Blend juice with 5 cups (1.25 L) very cold still or sparkling water. Grate in 2 tsp (10 mL) peel from lime and squeeze in at least 1/4 cup (60 mL) lime juice. Refrigerate until well chilled. Pour into glasses and garnish with fresh mint and lime slices, if you wish.
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!