Makes 4 servings in about 90 minutes

INGREDIENTS

• 1 large head cauliflower (about 2 pounds)
• 8 Tbsp. coconut oil
• Salt
• 2 Tbsp. chopped garlic
• 2 Tbsp. chopped fresh ginger
• 1/4 cup yellow mustard seeds
• 1 Tbsp. paprika
• 1/2 tsp. cayenne, or to taste
• Pepper
• 1 lime, halved

DIRECTIONS

Heat the oven to 450°F and position the rack in the middle. Put a kettle of water on to boil. Trim any discolored leaves from the cauliflower and cut off the bottom but leave the core intact. Rub the cauliflower all over with 2 Tbsp. of the coconut oil and a generous pinch of salt. Put it in an ovenproof medium skillet and cover the pan tightly with aluminum foil.

Transfer the skillet to the oven, carefully pull the rack out, lift up a corner of foil, and pour ½ inch boiling water into the skillet. Reseal tightly and roast the cauliflower until a knife inserted near the core meets only some resistance, 35 to 40 minutes. Remove the foil, pour off all but a thin film of water from the pan, and continue roasting until the cauliflower is deeply browned and tender to the core, 25 to 35 minutes, always making sure there is a little water in the pan.

Meanwhile, put the remaining 6 Tbsp. oil in a small saucepan with the garlic and ginger over medium-low heat. When it starts to sizzle, cook, stirring frequently until the garlic and ginger puff a little and turn golden, 5 to 10 minutes. Stir in the mustard seeds and cook until they pop, a minute or two. Remove from the heat and add the paprika, cayenne, and a sprinkle of salt and pepper. Let the mixture steep while the cauliflower roasts.

When the cauliflower is ready, carefully remove the skillet from the oven and let it cool a bit. Put the saucepan with the seasoned oil over medium- low heat to rewarm and squeeze in the lime; taste and adjust the seasoning. Quarter the cauli- flower and open it up into wedges. Drizzle the oil over all and serve.

Nutrition facts per serving
Calories 350; protein 8 g; fat 32 g; carbs 19 g

Photography: Aya Brackett

You may also like: Recipes

Read This Story in Our 2025 Fall Fitness Issue

IMPACT Magazine’s Fall Fitness Issue 2025 featuring the The Fitness Guy, Pete Estabrooks, telling all with his shockingly candid new memoir revealing a story you never expected, as well as former pro soccer player Simon Keith and Paralympian Erica Scarff. Find your ultimate guide to cross-training for runners, no jump cardio and superset workouts along with the best trail running shoes in our 2025 Trail Running Shoe Review, and so much more!

Serves 8

INGREDIENTS

• 1 recipe Savoury Vegan Pie Crust (below), fitted into
• a 9-inch deep-dish pie
• pan, chilled
• 2 Tbsp. olive oil, + more for top
• 1 onion, sliced
• Salt and pepper
• 1 1/2 lbs. chopped cooked vegetables (like broccoli, cauliflower, asparagus, mushrooms, corn, potatoes, or a combination)
• 1 cup chickpea flour
• 2 1/2 cups veg stock, or water
• 1/4 tsp. ground turmeric

DIRECTIONS

1. Prebake the crust (see the Pie Crust recipe). Start the filling while the crust is in the oven. When the crust starts to turn golden, set the oven temperature to 400°F. Cool the crust slightly on a rack.
2. Put the oil in a large, deep skillet over medium heat. When it’s hot, add the onion and some salt and pepper. Turn the heat up to medium-high and cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes; adjust the heat so it doesn’t brown too much or crisp up. Add the vegetables, stir, turn off the heat, and let cool slightly.
3. Whisk together the chickpea flour and 1 cup of the stock in a medium bowl. In a medium saucepan, bring the remaining 1 ½ cups stock to a boil with the turmeric. Slowly stir in the chickpea flour mixture. Once all the flour mixture has been incorporated, set the heat to low and continue to stir continuously until the mixture becomes thick and glossy, 2 to 3 minutes. Remove from the heat and stir in the vegetables.
4. Put the pie pan on a baking sheet. Spoon the filling (it will be very thick) into the crust. Bake until almost set, 15 to 20 minutes. Remove from the oven, brush with oil, and return to the oven until the top is golden brown, 3 to 5 minutes. Cool on a wire rack; serve warm or at room temperature.

SAVOURY Vegan Pie CRUST

INGREDIENTS

• 2 1/4 cups all-purpose flour,
• plus more for dusting
• 1 tsp. salt
• 3/4 cup olive oil
• 8 Tbsp. ice water, plus more if necessary

DIRECTIONS

1. Put the flour and salt in a food processor and pulse to combine. Add the oil and pulse until it is just barely blended and crumbly. If you prefer to make the dough by hand, combine all the dry ingredients in a large bowl. Use your fingers to work the oil into the flour mixture until it’s just barely blended.
2. Add 8 Tbsp. ice water. Process for about 5 seconds, or mix by hand, just until the dough begins to clump together, adding 1 or 2 Tbsp. more ice water if necessary (or a little more flour if you add too much water).
3. Divide the dough in half and put each half into a quart-size plastic zipper bag. Press the dough into a disk, taking care not to overheat, overwork, or knead the dough; use just enough pressure to hold it together. Freeze the dough for 10 minutes or refrigerate for at least 30 minutes before rolling. If you’re making a single-crust pie, freeze one disk for another time; wrapped tightly, the dough will keep for several months. Defrost it overnight in the refrigerator before proceeding.
4. Sprinkle a clean work surface with a large pinch of flour. Sprinkle a bit more flour on top of the dough. Use a rolling pin to firmly and evenly roll the dough, starting in the centre and working outward, rotating a quarter turn each time to make an even circle. If the dough is too stiff, let it rest for a few minutes. Sprinkle a bit of flour on the dough and rolling pin as needed to prevent sticking.
5. When the dough circle is about 2 inches larger than the pie plate and less than 1/8 inch thick, it’s ready. Roll the dough up halfway onto the pin so it’s easy to move, then centre it over the pie plate and unroll it into place. Press the dough into the contours of the dish without squishing or stretching it. Trim the excess dough to about 1/2 inch all around.
6. If you’re making a single-crust pie, tuck the edges under themselves so the dough is thicker on the rim than it is inside; if you’re making a double-crust pie, leave the edges untucked for now. Put the pie plate in the fridge until the crust feels cool to the touch before filling or prebaking (see note) at least 15 minutes.

NOTE:
There are several reasons to prebake — “blind bake” — a pie or tart crust. Prebaking minimizes shrinking and helps produce a nicely shaped crust. It also ensures that the crust cooks through (without overcooking the filling), giving it ideal flavor and color; browned crusts look and taste better than pale ones. And a prebaked crust is less likely to become soggy when the filling is particularly moist. Finally, when the filling is precooked or served raw, you have no other choice than to prebake.

To prebake, you need butter or oil, foil, and a cup or two of raw rice, dried beans, or pie weights. (All of these can be reused for this purpose.) The weight helps prevent the crust from shrinking and bubbling with air pockets while it’s baking. They aren’t absolutely essential — you can prick the bubbles with a fork as they appear throughout the baking — but they make things easier, and your crust will look better.

Preheat the oven to 425° F. Be sure the crust is pressed firmly into the pan, adequately pricked with a fork, and well chilled before baking.
Butter or oil one side of a piece of foil large enough to cover the crust; press the foil onto the crust, greased side down. Weight the foil with a pile of rice, dried beans, or pie weights. Bake for 12 minutes; remove from the oven and remove the weights and foil. Reduce the oven temperature to 350° F and continue baking the crust until it starts to turn golden brown, another 10 minutes or so. Continue baking until the crust is completely golden brown if the pie’s filling requires no additional baking; cool on a rack before filling. Or cool, fill, and finish baking

Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition.

Nutrition facts per serving
Calories 464; protein 9 g; fat 26 g; carbs 46 g.

Photography – Burcu Avsar & Zach DeSart

You may also like: Recipes

Read This Story in Our 2024 Fall Fitness Issue
IMPACT Magazine Fall Fitness Issue 2024 featuring Canadian figure skating icon Elladj Baldé, Paralympic shot putter Greg Stewart, Indigenous rights trail running Anita Cardinal. Adventure travel with some amazing winter getaways, strengthen your back and hips, find the art of joyful movement, Inclusivity in the fitness industry and so much more!

Another good option is frozen green fava along with chopped fresh oregano and sage leaves instead of the parsley. Further proof this recipe is totally adaptable. Serve over thick bread slices or rice, or toss with pasta or torn salad greens.

Total time is about 30 minutes.

Serves 4

Ingredients

• 3 cups frozen edamame
• 4 Tbsp olive oil, plus more for drizzling
• 2 large shallots
• Salt
• 4 cups cherry or grape tomatoes
• 1/2 cup fruity white wine, or water
• 1 bunch parsley
• Pepper

Directions

1. Preheat oven to 425° F. Put edamame beans in a large rimmed baking sheet, drizzle with 2 tablespoons of olive oil.
2. Toss to coat, then spread them into a single layer.
3. Don’t wait for the oven to come to temperature; just put the pan in.
4. Roast the beans, turning them with a spatula once or twice, until they’re brown and crunchy in places, 15 to 20 minutes. 
5. Peel the shallots and slice thinly crosswise; separate the rings best you can. It’s fine if they’re not perfect.
6. Trim any tough stem ends from the tomatoes.
7. Put the remaining 2 tablespoons of oil in a large skillet over medium heat.
8. When it’s hot, add the shallots and sprinkle with salt. Cook, stirring frequently until they soften and turn golden, about 10 minutes.
9. Meanwhile, chop 1/2 cup of the parsley leaves. 
10. Transfer the shallots to a small plate with a slotted spoon and turn the heat to high.
11. When the skillet is smoking hot add the tomatoes and sprinkle with salt.
12. As the tomatoes sputter and start to darken in spots, adjust the heat to medium and shake the pan occasionally for even browning until they split and release some juice, about 5 minutes.
13. Add the wine and stir to scrape up any browned bits from the bottom of the skillet. 
14. As soon as the edamame are ready, remove them from the oven and sprinkle with a little salt and pepper.
15. Add the tomatoes to the pan, along with the shallots and parsley, and toss to combine.
16. Taste and adjust the seasoning and serve hot or at room temperature, drizzled with more olive oil. 

Nutrition facts per serving
Calories 329; protein 13 g; fat 22 g; carbs 20 g.

Variations

Blistered Whole Fava Beans and Cherry Tomatoes

1. It’s a kitchen miracle when you discover that the whole fava bean — yes the gnarly pod full of skin-on beans that hit stores and markets in spring and early summer — is edible. Better than that, it’s delicious.
2. You’ll read about whole fava beans. Turn the oven on then trim the beans by cutting almost through the toughest end and pulling the string down the length of the bean. Same way as stringing snap or snow peas.
3. Cut off any black bits and scrub well.
4. Toss with the oil and roast as described in Steps 1 to 4; they’ll take about the same amount of time. Continue with the recipe.
5. When the beans are fork-tender and golden in places, chop them crosswise into bite-size pieces and stir them into the tomatoes, substituting fresh mint for the parsley if you like.

Roasted Mature Fava Beans with Cherry Tomatoes

1. These are the large brown fava beans common to the Mediterranean and the Middle East. Both canned and dried are not typical to most supermarkets so when you see them, grab some.
2. Follow the main recipe, substituting 3 cups cooked or canned rinsed and drained mature beans. They won’t get crunchy but will develop a golden crust.
3. Dill or parsley to finish. Your choice. As is a dollop of yogurt.

Roasted Cannellini with Cherry Tomatoes

1. Substitute 1 cup (at least) whole basil leaves for the parsley. Substitute 3 cups cooked or canned cannellini.
2. Follow the main recipe. They won’t get crunchy but will develop a golden crust.

Adapted from How to Cook Everything Fast.

Read This Story in Our Outdoor Summer Digital Edition
Get outside and play!
We’ve covered DIY Bike Maintenance, Wildlife Travel, Open Water Swimming, Ultramarathon Training, Paddleboarding, Family Adventures, and Dogs and a Cat to watch on Instagram! Work out with Canada’s Top Fitness Instructors and be inspired by our Athletes with IMPACT.

A wet dough and slow fermentation are the keys to success; almost by magic, they take the place of kneading. You’ll also notice the unique baking method — a heated covered pot — which creates essentially an oven within an oven to trap steam as the bread bakes. I’m not kidding when I say the results will blow your mind.

The only thing required is forethought. Ideally, you will start the dough about 24 hours before you plan to eat it; you can cut that to 12 and even 9 (see the first variation), but you’ll be sacrificing some of the yeasty flavour and open crumb.

Makes 1 large loaf

Recipe Ingredients

• 4 cups all-purpose or bread flour, plus more as needed
• Scant 1/2 tsp. instant yeast
• 2 tsp. salt
• 2 Tbsp. olive oil (optional)
• Cornmeal, semolina, or wheat bran for dusting

Recipe Directions

Combine the flour, yeast, and salt in a large bowl. Add 2 cups water (it should be about 70° F) and stir until blended. You’ll have a shaggy, sticky dough; add a little more water if it seems dry. Cover the bowl with plastic wrap and let the dough rest for about 18 hours at room temperature (a couple of hours less if your kitchen is warmer; a couple more if it’s cool). The dough is ready when its surface is dotted with bubbles.

Lightly flour a work surface, transfer the dough to it, and fold it once or twice; it will be soft but not terribly sticky once dusted with flour. Cover loosely with plastic wrap and let rest for about 15 minutes.

Using just enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Generously coat a cotton (not terry cloth) kitchen towel with cornmeal, semolina, or wheat bran (or use a silicone baking mat); put the dough seam side down on the towel and dust with more flour or cornmeal. Cover with another cotton towel (or plastic wrap) and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size and won’t spring back readily when poked with your finger.

At least a half hour before the dough is ready, heat the oven to 450° F. Put a 3- to 4-quart covered pot (with the cover) — it may be cast iron, enamel, Pyrex, or ceramic — in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and turn the dough over into the pot, seam side up. Slide your hand under the towel and just turn the dough over into the pot; it’s messy, and it probably won’t fall in artfully, but it will straighten out as it bakes. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned; the bread’s internal temperature should be 200° F or more. If at any point the dough starts to smell scorched, lower the heat a bit. Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing.

Nutrition facts per loaf: Calories 2,023; protein 51 g; fat 36 g; carbs 356 g.

Faster No-Knead Bread

Reduce the initial rise to 8 hours; skip the 15-minute resting period in Step 2 and then shape the dough in Step 3. Proceed immediately to Step 4.

Whole Wheat No-Knead Bread

Substitute whole wheat flour as desired for up to 2 cups of the all-purpose flour.

Courtesy of How to Bake Everything: Simple Recipes for the Best Baking by Mark Bittman / Houghton Mifflin Harcourt © 2016. Reprinted with permission.

IMPACT Magazine’s Special Summer Edition

This has not been a regular summer, and this is not a regular edition of IMPACT Magazine. In fact, it is an unprecedented issue that comes to you as a result of true grit and community support.

Read this story in our 2020 Summer Digital Edition.