It’s a given that a delicious bowl of stew hits the mark on a cold November night. This warming stew has a fiery kick with the hidden cayenne in the spice mix. A little extra simmering will soften the heat if taste buds are sensitive.
Ras el hanout gives this Moroccan dish a super kick of heat and warm flavours. If unable to find this aromatic spice mix at your local grocery, substitute with 2 tsp (10 mL) ground cumin, 1 tsp (5 mL) ground coriander, 1 tsp (5 mL) ground ginger, 1 tsp (5 mL) ground cinnamon (optional) and 1/2 tsp (2 mL) cayenne.
In large shallow bowl, combine ras el hanout, cinnamon, and paprika. Stir to blend. Set side.
Remove turkey breast skin, if you wish. Lightly season breast with salt and pepper. Then dredge in seasoning mixture, making sure itu2019s well coated under skin and all around. For optimal flavour, cover and refrigerate for 2 hours.
In large Dutch oven, heat oil over medium heat until hot but not smoking. Add turkey breast, skin side down if still intact, and sear until browned, about 3 to 5 minutes. Turn over and brown the other side. Remove to a dish.
Add carrot coins, onion, garlic, and ginger to Dutch oven, and sauteu0301 until onions are soft. Add a splash more oil if needed. Add broth and tomato paste and bring to a gentle boil. Return turkey breast to Dutch oven and nestle into liquid along with lemon slices, olives, raisins, and apricots. Reduce heat to medium low. Cover and cook for 30 minutes, or until meat thermometer inserted into thickest portion of turkey registers 165 F (75 C).
Remove turkey breast to cutting board and cover loosely to let rest for a couple minutes. Add chickpeas to Dutch oven and heat through.
To serve, cut turkey breast diagonally into thick slices. Ladle chickpea stew into serving bowls and place several slices of turkey breast on top. Scatter with cilantro and some toasted almonds, if using. Delicious the same day, although flavours intensify when served the next day. Excellent served with flatbread or ladled over couscous or rice.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).