Food

Chef Gentile shares a method to make homemade almond milk with equipment found at home in this recipe, but you can use a cold-press juicer instead if you have one. Take care when sweetening with stevia: it is 150 times sweeter than sugar. Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing).

Fill this free-form rustic tart with your favourite combination of seasonal fruits, from sweet berries in the spring, juicy stone fruits in the summer, apples, pears, and dates in the fall, to pumpkin, sweet potatoes, and squash in the winter.

Cook’s Tips:

The ultimate raw cheesecake is a snap to make thanks to inherently creamy raw cashews. While this recipe takes a bit of time to create, it’s mostly hands-off. Garnish with sliced fresh strawberries or your favourite fruit. Tip: Make snack-sized cheesecakes in paper-lined muffin tins; they’re perfect for packed lunches or plated desserts.

Whether you build this meal in a bowl or a jar or serve it family style, this raw “noodle” main course will satisfy your need for the punchy tastes of Thai cuisine. Tip: To make Pad Thai even more substantial and add another textural component, top with half an avocado per serving.

The entire carrot, greens and all, makes a flavourful snack served with cucumber coins or celery. Rich in an array of nutrients and healthy fats, this bite will keep you going until your next meal. Tip: Use raw beets and their greens in place of carrots for an earthy magenta alternative.

This homemade hemp milk is excellent for both raw food and vegan diets, and can be used in place of regular milk in your recipes, on cereal, and in smoothies. To make a creamy chocolate drink, simply whirl in 1 Tbsp (15 mL) cocoa powder.

Poaching turkey breast is an easy, hands-off way to cook the lean meat without the worry of drying it out. Tangy goat cheese is an exciting replacement for butter in vegetable mashes such as this parsnip version. And the chutney further assures that the dish is big on flavour.

Bring a sense of whimsy to the holiday table with these individual shepherd’s pies. The sweet potato adds a delightful sweet and creamy topping. For more flavour, consider selecting dark ground turkey instead of white. 1 1/2 lbs (750 g) sweet potatoes (about 2 medium), peeled and diced 2 large free-range eggs 1 medium carrot, peeled and shredded 2 shallots, chopped 2 garlic cloves, minced 2 Tbsp (30 mL) ground flaxseed 2 Tbsp (30 mL) tomato paste 1 Tbsp (15 mL) chopped rosemary 2 tsp (10 mL) organic Worcestershire sauce (optional) 1/4 tsp (1 mL) salt, divided 1/4 tsp (1 mL) black pepper 1 lb (450 g) ground turkey 2 Tbsp (30 mL) whole grain flour 1 Tbsp (15 mL) unsalted butter 1/4 tsp (1 mL) nutmeg 1/4 cup (60 mL) grated Parmesan Place sweet potato in steamer basket and steam until very tender, about 10 minutes. If you prefer, you can also boil potato cubes until tender. Meanwhile, preheat oven to 375 F (190 C). Lightly beat eggs in large bowl. Add carrot, shallots, garlic, flaxseed, tomato paste, rosemary, Worcestershire sauce (if using), 1/8 tsp (0.5 mL) salt, and pepper to bowl and stir to combine. Add turkey and mix gently. In separate bowl, mash together cooked sweet potato, flour, butter, nutmeg, and 1/8 tsp (0.5 mL) salt. Divide turkey mixture among 12 standard-sized greased or paper-lined muffin cups. Spread potato mixture over each cup and scatter Parmesan cheese on top. Bake until an internal temperature of 165 F (74 C) is reached when food thermometer is inserted into centre of a cup, making sure to penetrate the meat, about 25 minutes. Let cool for 5 minutes before unmoulding. Serves 6. Each serving contains: 281 calories; 27 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 14 g total carbohydrates (3 g sugars, 3 g fibre); 336 mg sodium source: "Gobble, Gobble", alive #384, October 2014

The red curry and ginger packs flavourful spice and heat, which lessen the need to add salt. Choose small butternut squash for the sweetest flavour.

Here’s a seasonal salad that can be served alone or as a side dish. The bright, contrasting colours add eye appeal, while the maple syrup dressing adds a hint of sweetness to please all palates and ages.

Here’s a simple dinner for midweek. It takes mere minutes to prepare, and the added seeds and nuts make this dish a super protein powerhouse.

Braising economical turkey drumsticks is much easier than roasting a whole bird. The slow simmer produces deliciously tender meat and a delightful fruity sauce. You can also use other bone-in turkey cuts such as thighs, breasts, or drumettes with this recipe.

This dish is sure to bring smiles to anyone craving a succulent meat dish accompanied by roasted vegetables. Try to remember to take the thighs out of the refrigerator about 30 minutes before cooking. They’ll cook more evenly and quicker if not too chilled when they go in the oven.

A hearty soup is always a welcome addition to a holiday repast and this one is worth savouring to the last drop. Plus, it makes for delicious leftovers. Soaking wild rice helps reduce its cooking time by about half. If you skip this step, simply extend the cooking time until the rice is tender.

Juice from one lemon
1/4 cup (60 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
Pepper to taste
3 cups (750 mL) cooked quinoa, any colour
1 cup (250 mL) cubed cooked sweet potato
1/2 cup (125 mL) diced red onion
4 kale leaves, shredded
1/4 cup (60 mL) toasted slivered almonds
1/4 cup (60 mL) dried cranberries
3/4 cup (180 mL) cubed feta cheese (optional)

Packed with chicken, mozzarella, tomatoes and pesto, this frittata has a definite pizza vibe. You’ll have extra pesto, so use it in pasta dishes, as a sandwich spread, or even as a garnish for creamy soups. The arugula pesto can be made up to three days in advance.

Sweet potato and kale team up to give this frittata a powerful antioxidant punch. Consider grating sweet potato in order to cook the orange spud in a flash. The frittata is also excellent with grated Gruyere or even soft goat cheese in lieu of Parmesan. If serving with a fiery salsa, omit the red chili flakes.

The ultimate cool-weather beverage gets a lift from soothing chai tea and aromatic ginger in a picnic-perfect hot apple cider.

No picnic is complete without dessert. Gluten-free buckwheat flour adds a floral note to cinnamon-spiked apples in this hand-held, seasonal favourite.

Rethink the traditional picnic sandwich with these crowd-pleasing quesadillas, loaded with fall flavour.

Kale is the ideal base for a packable salad, as it only benefits from being made ahead.

This frittata keeps your palate guessing with plenty of flavour and textural contrasts. Farro is an ancient grain with Mediterranean roots and a wonderful chewy texture. However, you could also use spelt or wheat berries. Traditionally made from sheeps’ milk and goats’ milk, halloumi is a firm and salty cheese originally hailing from Cyprus. If unavailable, feta can be substituted.

Baking frittata mixtures in ye olde Mason jars turns them into the perfect grab-and-go lunch option. Simply reheat the jars, without lids, in an oven. You could even use this method to make savoury breakfast frittatas for hectic mornings. Serve with a salad for a complete meal.

Slowly cooking the onion is a simple technique to coax out more of its naturally sweet flavour, making it a perfect counterpoint to the earthy mushrooms in this frittata.