Canadian-grown quinoa is slightly darker in colour, stickier in texture, and nuttier in flavour than its South American counterpart. Its characteristics complement this delicious risotto dish.
Bring vegetable broth to a boil in saucepan. Add quinoa and reduce heat to medium. Cover and simmer for 15 minutes until quinoa is tender but still has texture and holds its shape.
While quinoa cooks, heat camelina oil in skillet and add mushrooms and onion. Cook until they begin to brown, then add garlic and kale and cook an additional 1 to 2 minutes. Add wine and stir until reduced to thicker consistency. Strain quinoa and preserve 1 cup (250 mL) broth.
Mix quinoa into mushroom and kale mixture, add last cup of broth and cook for an additional 4 minutes to create a creamy and slightly sticky texture.
Stir in freshly squeezed lemon juice and zest, season with salt and pepper, and serve with grated pecorino cheese, if desired.
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!