Food

Shepherd’s pie is a classic comfort food, and this plant-based version is no less so, incorporating miso and mushrooms for savoury goodness. Its crowning glory is the fragrant topping made with the winning combination of sweet potatoes and sage. Plus, it’s got a whopping amount of vitamin D, to help see you through these winter days. Make-ahead This recipe makes a large quantity. Because it is so freezer friendly, you can easily split this between two smaller casserole dishes and pop one in the freezer for another time.

What can be more heartwarming than pancakes? These pancakes are fun to make, pretty on the plate, and really pack a nutritional punch. The buckwheat and banana combination delivers delicious sweet and nutty flavour as well as 25 percent of your recommended daily helping of fibre, and plenty of vitamin D, calcium, iron, and potassium. Prepping the pears Peel pears and slice them thinly along the vertical axis so that each slice is a cross section of the pear. Now split each piece down the centre. Remove the tough core as you get to the centre pieces. Keep each piece together with its partner so that it forms a pear shape that will form the centre of each pancake.

During these cold-weather months, nothing says comfort like warm spices including cinnamon, clove, and nutmeg. They not only taste delicious, but will infuse your house with heavenly and inviting aromas. The crumble can be made days in advance and stored in an airtight container, making this dessert quick and easy to prepare. Chai tea is a simple way to infuse intense flavour with minimal prep and effort. Dessert for breakfast? Double or triple this recipe and serve leftovers for a deliciously decadent breakfast. You’ll have them wondering what time it is—breakfast time or dessert time!

Move over potato; there are plenty of other vegetables vying for the title of comfort in a bowl! This combination is full of flavour and is silky smooth and creamy. If you’re a fan of humble celery, you’re going to love this dish. Switch it up Not a fan of celery root? Try this recipe with cauliflower instead, for a more subtle flavour.

The vegetables and mustard do most of the heavy lifting in this side dish with very few—flavour-packed—ingredients. Roasting brings out the natural sweetness, grainy mustard provides tangy zing, and crunchy, crispy edges add a smoky element that will leave you wanting more of this deceptively simple side dish. More is more Want more? For an added boost of colourful flavour, add some cherry tomatoes to this dish during the last 15 minutes of cooking time.

Here, we’re creating a traditional dish with a twist by ditching the boring old bread of typical stuffings and replacing it with the ancient grain barley. It’s still going to provide that familiar density, and it’s a great option for gluten-free diets. This next-level stuffing is plant based, but mushrooms and fennel add a delicious meatiness. Freeze those grains Did you know that barley freezes well? Make large batches and pop portions into the freezer to add to soups and dishes mid-week for an easy, healthy meal.

Stay traditional and go with turkey for your Thanksgiving dinner, but simplify things with these bite-size meatballs. Though small, they pack a punch of big flavours to rival any main attraction. Paired with a tart cranberry sauce and loaded with warm spices, this dish allows you to ditch the big bird this Thanksgiving. Bonus? You can freeze your extra meatballs to enjoy at a later date. Herbalicious Fresh herbs are always lovely to use but they’re not always available. Dried herbs will lend the same flavour and may be more convenient, plus they last longer in your pantry. A general guide: 1 Tbsp (15 mL) fresh = 1 tsp (5 mL) dried.

Start off your dinner with an appetizer of earthy, creamy truffle hummus. A little truffle oil brings this simple hummus to a new and luxurious level that your guests are going to love. The smoked paprika is a perfect pairing for the earthy mushroom. Top with some sautéed mushrooms to make it feel extra holiday special. Waste not … Think twice about pouring your canned chickpea liquid down the drain; it’s pure liquid gold! Not only is it a good substitute for egg whites, making it ideal for plant-based diets, but it also increases moisture in dishes, reducing the amount of oil required.

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.

This bright and colourful bowl is packed with nutritious ingredients, each delicious on its own—but even better together! The fresh crispiness of the snap peas combined with the creaminess of the nori ranch dressing brings everything together for a simple and well-balanced meal that can be enjoyed warm or cold. Make it to go Skip the heat and prep these bowls for an away-from-home lunch. In 2 glass containers, divide and layer bowl ingredients and top each with dressing and lid; store in the fridge for no longer than 2 days. Don’t forget an icepack!

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!

Tacos need not be only about Mexican flavours. Here, tender trout is adorned with a seasonal slaw and a punchy yogurt sauce. Dare we say, a taco night with serious photo appeal. Salmon or Arctic char are good stand-ins for the trout. Pile it on To transform these tacos into bowl food, omit tortillas and place cooked brown rice, quinoa, or sorghum in serving bowls and top with fish, slaw, and yogurt sauce.

Repurposing leftover quinoa is made easy with a rich and tangy dressing in this fibre-filled, protein-forward fare. Perfect on its own, or try it wrapped in a leaf of romaine. Quick soak For a smoother and creamier dressing without a high-speed blender, try a quick stovetop soak. Place cashews in small pot and add enough water to cover them by 1/2 inch (1.25 cm). Bring to a simmering boil on medium heat, cover with lid, remove from heat, and let sit for 20 minutes. Drain cashews, add to dressing ingredients, and blend.

A bounty of grilled vegetables melds Mediterranean flavours with creamy goat cheese in a simple and tasty egg dish. When paired with a green salad, this frittata effortlessly transforms those extra vegetables into a light and satisfying dinner. Extra fluff Fancy a fluffier frittata? Try whisking a pinch of baking soda into egg mixture just before adding it to the skillet.

Yes, when in peak season and peak flavour, you can enjoy butternut squash raw. Ribbons of its sweet buttery flesh bejewelled with pomegranate and pumpkin seeds make for a vibrant salad that is much easier to put together than its good looks would suggest. And an orange marinade is the secret flavour booster in this recipe. The longer the squash marinates, the more tender it will become, making this a good make-ahead salad option. Underwater aril magic To avoid painting your kitchen red when removing seeds (arils) from a pomegranate, cut the fruit into quarters and then submerge them in a bowl of cold water. Break seeds away from the white, pithy part of the fruit while underwater. Drain and retain seeds.

Have ripe banana s? The browner = the better. Nutritious and fluffy, this banana bread is also school friendly, as it’s free from common allergens like eggs, dairy, and nuts. Chickpea flour is a great gluten-free source of protein, fiber, and iron. See the recipe video here. What’s in a name? Garbanzo, gram, or cici bean flour—these are all alternative names for chickpea flour.

Have a napkin handy when you serve these luscious grilled pineapple skewers. They’re as fun to eat as they are juicy, so we can’t guarantee that everyone stays perfectly clean. Grilled pineapple is a classic, but this version spices things up a bit, with just a pinch of heat that even kids will enjoy. Seared only until they begin to release their delicious juices but are still firm, these pineapple pops are topped off with a dollop of lime-zested coconut cream that’s perfect for dipping. Coconut whipped cream Coconut cream is made using a chilled can of coconut milk. Be sure to use full fat—not light—coconut cream, and chill it well overnight. 14 oz (400 mL) can of coconut milk, chilled overnight 4 tsp (20 mL) lime zest (about 2 limes) For maximum effect, chill bowl and beaters overnight. About 4 hours in advance of serving, drain liquid from can (save for another use) and scoop out solid cream. Place cream in bowl of stand mixer. Whisk on high until light and fluffy, about 2 minutes. Add lime zest and mix to incorporate. Reserve, covered, in refrigerator, or chill in a very cold cooler until you’re ready to serve.

If you’ve ever seen a spiky green fruit with a starchy, fibrous interior, you may have been looking at a jackfruit. Although it is a fruit and doesn’t contain significant levels of protein, its texture makes it a tasty plant-based substitute for pulled pork. In this dish, opt for the canned variety, which will save you the time and considerable effort it takes to clean fresh jackfruit. When paired with jackfruit’s meaty texture and barbecue-grilled corn, these smoky stuffed poblano peppers make for a deliciously satisfying meal. Preparing canned jackfruit Drain jackfruit and rinse it well. Chop and break up pieces before cooking. The stringy flesh can be pulled apart with your fingers or a fork. Slice firm cores into smaller, bite-sized pieces. You can prepare jackfruit mixture in a heatproof skillet placed on a barbecue or grill or, if you prefer, prepare it in advance on your stovetop and refrigerate until ready to grill.

Something happens when you grill lettuce: it gets deliciously smoky and earthy. Little gems are a miniature variety of romaine, and because of their small size, they’re perfect for this dish. If you can’t find them, don’t hesitate to use romaine hearts. The Spanish-inspired dressing flavours of sherry vinegar and sweet paprika enhance the smokiness provided by the grilled lettuce. Finish it off with a bright splash of orange zest and crunchy walnuts. Make ahead Although this dressing is so simple to assemble, you can make preparation even simpler if you make it ahead of time. Save even more time by chopping walnuts in advance. You’ll be ready to sizzle once the grill is hot.

Fragrant flavours of cinnamon, coriander, and cumin lend a warm spiciness to these meatball skewers made from ground turkey. Serve them on their own as part of a larger meal, or take them a step further by adding some grilled veggies and wrapping them in a pita for a portable handheld meal. Skewer skills You’ll benefit from additional flavour and save time if you prepare meatballs in advance. But hold off making up the skewers until just before cooking, since if they’re made up too early, the meat tends to pull away from the skewer, making it difficult to manoeuvre them while on the grill. As you assemble skewers, squeeze meatballs around the skewer slightly with your hands so they “grab” onto the skewer and the other meatballs. When moving skewers on the grill, think of rolling them over, versus lifting and flipping them. And don’t forget to soak wooden skewers in water for about 30 minutes before you assemble them. Ground oats Instead of the usual bread crumbs, use rolled oats and you’ll reduce your sodium intake significantly. Grind them up by blitzing them quickly in the food processor until they’re the texture of fine bread crumbs.

The thyme-scented dough for this flatbread takes only a few minutes to put together, but it develops flavour as it rises slowly in the fridge over several hours. Plan to make the dough in the morning for an evening cookout, or the night before for a lunchtime get-together. Cooked quickly on the grill, slightly charred plums, red onions, spinach, and a hint of goat cheese provide a fantastic flavour punch. Freeze with ease Flatbread dough can be made in advance and frozen. You can make a double or quadruple batch and freeze so you always have some on hand. Allow dough to rise in the fridge as described, but instead of bringing it out and allowing it to warm up, freeze individual portions in an airtight container. Take dough out of the freezer the night before you wish to use it and allow to thaw in the refrigerator. Depending on how warm it is, allow 1 to 2 hours for it to come up to temperature before grilling.

Figs are often served with yogurt and honey as a dessert. For this salad recipe, yogurt and honey come together in a tangy dressing for sweet summer leaves. The figs are grilled quickly on the barbecue for an extra bit of charred flavour. How to choose figs Although we refer to them as fruits, figs are actually a conglomeration of tiny flowers held within their fleshy structure. A perfectly ripe fig is a true pleasure that doesn’t last long, so aim to pick some at their peak. Look for figs with soft flesh that yields to a gentle touch. If there is any sign of mushiness or mold, leave them behind.