Rosemary Roasted Brussels Sprouts, Sweet Potatoes, Apples, and Tofu

You can’t go wrong highlighting the flavors of fall in this easy dish. It works well as both a main course or side dish, depending on what you’re serving with it. For me, I love pairing it with some warm Maple-Kissed Cornbread from my first book and a quick kale skillet.

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Rosemary Roasted Brussels Sprouts, Sweet Potatoes, Apples, and Tofu

2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh rosemary
1 teaspoon packed finely grated orange zest
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1 1/2 pounds sweet potatoes, cut into 1-inch cubes (about 2 medium)
1 pound (454g) extra-firm tofu, cut into 3/4-inch cubes
2 large sweet-tart baking apples, such as Mutsu, cut into 1 1/2-inch cubes
Fine sea or Himalayan salt
Freshly ground pepper

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Put the olive oil, rosemary, and orange zest in a small bowl. Whisk well to combine. Add the Brussels sprouts, sweet potatoes, tofu, and apples. Gently toss to coat. Transfer the mixture to the prepared baking sheet in a single layer. Sprinkle with salt and pepper.

Bake for approximately 35 minutes, stirring twice, until the vegetables are tender and cooked through, and the tofu and vegetables are golden brown. Serve warm.

Fingerling, Plum, and Arugula Salad with Maple Vinaigrette

They’re perfect for cobblers, ideal for eating out of hand, and taste great on the grill, but thinking outside the culinary box lets golden plums shine in a savory salad featuring local, seasonal ingredients.

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Fingerling, Plum, and Arugula Salad with Maple Vinaigrette

For the salad ingredients:
2 pounds (908g) fingerling potatoes, any colour
2 tablespoons (30mL) good quality extra-virgin olive oil
Fine sea or Himalayan salt
Freshly ground pepper
1/2 cup (120mL) fresh savory, lightly packed and chopped
1 1/2 pounds (681g) shiro plums, cut into quarters
1/2 cup (120mL) chopped pecans, toasted
4 ounces (113g) arugula

For the dressing:
3 tablespoons (45mL) pure maple syrup
2 tablespoons (30mL) cider vinegar
1/2 teaspoon (3mL) Dijon mustard
1/4 cup (60mL) good quality extra-virgin olive oil
Fine sea or Himalayan salt
Freshly ground pepper

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

Cut the potatoes in half length-wise—if they are large, cut them in half width-wise, as well. Toss with the olive oil. Spread in a single layer on the baking sheet and sprinkle with salt, pepper, and about 2 tablespoons of the savory. Bake for 35 to 45 minutes, stirring every 15 minutes, under crispy on the outside and tender on the inside. Set aside to cool.

Once the potatoes have come to room temperature, put them in a large bowl. Add the remaining savory, the plums, pecans, and arugula. Toss to combine.

To make the dressing, put the maple syrup, vinegar, and mustard in a small container. Whisk well to combine. Add the olive oil in a steady stream, whisking constantly, until well blended. Season with salt and pepper to taste. Drizzle on the salad, using as much or little as desired. Let stand about 1 hour. Enjoy at room temperature.

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Celeriac, Apple, and Pear Soup with Smoked Tofu

Celeriac, or celery root, can look intimidating, but once you get past its rough exterior, it’s home to a mild root vegetable with a hint of celery flavor. The apples, pears, and smoked tofu are the perfect complement for a warm, early fall soup. I love dunking pieces of soda bread or beer bread, which can be baked in a jiffy while simmering the soup.

Celeriac Soup

Celeriac, Apple, and Pear Soup with Smoked Tofu

1 tablespoon extra-virgin olive oil
6 green onions, finely chopped (just the white part)
1 (210 gram) package firm or extra-firm smoked tofu (I like this one)
3 stalks celery, finely chopped
1 large sweet-tart apple, such as Mutsu, finely chopped
1 large Barlett or Bosc pear, finely chopped
2 medium celeriac, peeled and chopped into 1-inch cubes (about 1 pound after peeling)
2 teaspoons dried thyme
1 teaspoon poultry seasoning
Sea salt and freshly ground pepper to taste
4 cups vegetable stock or broth
1 to 2 cups water

In a large saucepan, heat the oil over medium-high heat. Add the green onion, tofu, and celery. Cook until the vegetables soften, stirring occasionally and scraping up the bits from the bottom of the pan. Add a few splashes of the broth to prevent burning, if necessary. Add the apple and pear. Continue to cook until softened, about 5 more minutes.

Add the celeriac, thyme, salt, pepper, and broth. Cover and bring to a boil, then reduce to medium-low heat, simmering until the celeriac is tender. If you have an immersion blender, pulse the soup about 5 times, to create some puree of the ingredients and add some thickness, adding additional water if necessary. If you don’t have an immersion blender, transfer about 2 cups of the soup into a food processor or blender, let cool slightly, then puree until smooth. Scrape the mixture back into the pot. Mix well, adding water if necessary. Test for seasonings. Serve warm.