Ingredients
For the maple sirup roasted sweet potatoes:
- 2 large sweet potatoes
- 2 tbsp of olive oil
- 1 pinch of ground nutmeg
- 1 pinch of ground cinnamon
- 2 tbsp of maple syrup
- Salt
- Pepper
For the Brussels sprouts and carrot bacon fall salad:
For the carrot bacon:
- 1 large carrot
- 1 tbsp of tahini (wholemeal preferred)
- 1 tbsp of maple syrup
- 1 tbsp of olive oil
- 1.5 tbsp of soy sauce
- 1 tsp of smoked paprika
For the Brussels sprouts:
- 750 g of brussels sprouts
- 2 cloves of garlic, pressed
- 3 tbsp of olive oil
- Salt
- Pepper
For the salad and the dressing:
- ½ apple
- 100 g of crumbled feta cheese
- 1 handful of dried cranberries
- 1 handful of crushed nuts
- 1 tsp of fine mustard
- 1 tsp of maple syrup
- 2 tbsp of olive oil
- 1 tbsp of wine vinegar
For the pecan bars « pecan pie » style:
For the cookie:
- 180 g of butter
- 100 g of sugar
- 1 egg
- 1 tsp of vanilla extrat
- ¼ tsp of salt
- 2 tsp of orange zests (about 1 orange peel)
- 260 g of flour
For the filling:
- 80 g of butter
- 100 g of muscovado sugar
- 50 ml of honey
- 1 pinch of salt
- 1 tbsp of fresh cream
- ½ tscp of vanilla extract
- 350 g of pecan
Instructions
For the maple sirup roasted sweet potatoes:
Preheat oven to 200°C.
Wash the sweet potatoes and cut them in half lengthwise.
Using a small knife, cut a square pattern into the flesh of the sweet potato.
In a small bowl, combine oil, nutmeg, cinnamon, salt and pepper. Coat the sweet potatoes generously and completely with this mixture.
Line the baking sheet with a baking mat. Place the sweet potatoes cut side down and place in the oven.
After 20 minutes, turn the sweet potatoes over and pour the maple syrup over the cut side. Bake cut side up again for 10 minutes, or until melted.
Set aside.
For the Brussels sprouts and carrot bacon fall salad:
Carrot bacon prep:
Peel the carrot. Using a mandolin or a sharp knife, slice it lengthwise.
Natacha and Daniela's advice: the slices should be about 2 mm thick. They should not be too thin or they may burn during the cooking.
In a bowl, mix tahini, maple syrup, olive oil, soy sauce and smoked paprika for the marinade, then add the carrot slices. Coat each slice well with marinade and let stand for 30 minutes.
Brussels sprouts prep:
Preheat oven to 200°C.
Wash the Brussels sprouts and cut them in half.
Transfer them to a bowl and add the garlic, oil, salt and pepper.
Mix well so that each cabbage is evenly coated.
Line two baking sheets with baking mats.
Place the Brussels sprouts on the first and the carrot slices next to each other on the second and place them in the oven.
After 20 minutes, remove the carrots and let them cool, then stir the cabbage and let it cook for another 10 minutes.
Salad and dressing prep:
Cut the apple into thin slices.
Crumble the feta cheese.
Crush nuts.
Mix all ingredients: cabbage, carrots, apple, nuts, cranberries and feta.
For the dressing: combine mustard, maple syrup, olive oil, wine vinegar and seasonings and pour over salad or place in MB Temple sauce cup to pour before eating.
Place the salad in the MB Square bento box and top with the roasted sweet potato.
For the pecan bars « pecan pie » style:
Cookie prep:
Preheat oven to 175°C.
Using an electric mixer or a food processor, beat sugar and butter until creamy. Beat in egg and vanilla extract. Add salt and orange peel and then add flour in 3 times.
In a 20 cm square pan lined with baking paper (important for unmolding), spread the cookie dough with your fingers (add a little flour if necessary).
Place in the oven and bake for 25 to 30 minutes or until lightly browned, then let cool for 10 to 15 minutes.
Filling prep:
In a large saucepan, combine butter, muscovado sugar, honey and salt. Cook over medium heat, stirring constantly until smooth, then remove from heat.
Stir in heavy cream and vanilla. Add pecans and mix until all nuts are well coated.
Once the cookie is baked and cooled, pour the pecan mixture over it.
Spread with a spatula to form an even layer, making sure all corners of the cookie are covered with pecans.
Return to the oven and bake for 25 minutes (still at 175°C).
Remove from the oven and let cool completely to room temperature.
Once cooled, place the pan uncovered in the refrigerator for at least 2 hours, or overnight if possible. The mixture will harden completely and the bars will be easier to cut after a night in the fridge.
Remove the mixture from the pan with the baking paper. Cut 9 squares, then cut each square in half to create a bar.
Place the pecan bars in the second container of the MB Square bento box for dessert and serve with fresh cheese and bread to complete the meal.
Natacha and Daniela's tip: pecan bars keep very well in the refrigerator, in an airtight container. It is best to leave them at room temperature for 30 minutes before eating.
