A little planning ahead goes a long way in making a batch of this delightful dessert topping! Prep: 5 minutes + overnight chill time for a can of coconut milk Makes: 1 ½ cups Pairs well with: Apple & Summer Berry Crumble Main Ingredients: 1-400ml (14 oz.) can of full-fat coconut milk 1-1.5 tbsp maple syrup or agave nectar – start with 1 tbsp and add more if you would like a sweeter whipped topping 1tsp vanilla extract Pinch of cinnamon Method: Place a can of full-fat coconut milk in your refrigerator overnight or longer, upside down. The fat of the coconut, or coconut cream, will separate from the coconut water as the can chills. The cream is significantly heavier and as a result will settle at the bottom. By turning the can upside down the cream with be at the top of the can when you turn it right-side-up to open it. After the can of coconut milk has been thoroughly chilled (overnight or longer), remove the lid and, using a spoon, remove only the coconut cream. Leave the cloudy coconut water behind, and transfer the spoonfuls of coconut cream to a medium sized mixing bowl. Using an electric beater on medium-high, whip the coconut cream, maple syrup, vanilla, and cinnamon together for approximately 1-2 minutes. Your whipped topping may not be a bright white like commercial whipped topping as you’ve added maple syrup, possibly caramel coloured vanilla, and cinnamon. The mixture should be firm enough to spoon over fruit or other desserts and not runny. If you won’t be enjoying this topping right away, be sure to refrigerate it as it is temperature sensitive and will become runny quickly. This can be stored in a sealed container in the refrigerator, but should be used the same day or as soon after being made as possible. Tips & Variations:
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A classic heart-warming dessert sure to please just about everyone! Prep & Cooking: 45-60 mins. Serves: 6-8 Pairs well with: Coconut Whipped Topping Main Ingredients: 3 medium sized apples – I don’t peel my apples, but if you prefer, you can 2 ½ cups fresh or frozen berries of your choice – I used a mix of strawberries, blueberries & blackberries 1 ½ tbsp flour – use what you have; gluten free blend, whole wheat or all purpose Crumb Topping: 1/4 - 1/2 cup brown sugar or coconut sugar ½ cup plant-based butter ¾ cup flour of your choice ¾ cup rolled oats 1/3 cup walnuts chopped (optional) Seasonings/Spices: 2 tsp cinnamon 1 tsp salt Method: Preheat oven to 400°F. In a large mixing bowl, cream together sugar and butter. Add salt, cinnamon, flour, oats and chopped nuts, stir to combine. You may find it easier to work the ingredients together by hand or with a fork to ensure that the oats are evenly distributed. Set this mixture aside while you prepare the fruit. If you are using frozen fruit, allow it to sit out for 10-15 minutes or thaw it in the microwave for 30-45 seconds, this will help to release some of the fruit’s juices which will help with combining flour with the fruit. If you are using fresh berries you may wish to mash a few pieces with the back of a fork in order to create some juice. In a large bowl combine apples, berries and 1 ½ tbsp flour, stir until all of the fruit has been coated. This will thicken any fruit juice and will create a less liquid finished product. Transfer fruit mixture to a 9x9 baking dish. If you do not have a 9x9 baking dish use an oven safe container that will hold the fruit, creating approximately a 1 ½ - 2 inch layer of fruit. You can also use multiple smaller containers, baking times will vary, but not enough to worry about. As you can see in the photos for this recipe I used a loaf sized pan and a small circular dish. Layer the crumb topping evenly over the fruit mixture and place on the middle rack of a preheated oven. Bake uncovered for 20-25 minutes. When finished the topping should be golden and the fruit mixture will be bubbling. Allow the crumble to cool for 15 minutes or more before serving. Tips & Variations:
Flavourful and crunchy enough to enjoy on their own & a terrific accompaniment to a dip! Prep & Cooking: 15 minutes Makes: 32 chips Pairs well with: Smoky White Bean Dip Main Ingredients: 4 pocketless whole wheat pitas 2 tbsp olive oil Juice of one lime or 2 tbsp lime juice 1 tsp chili powder ½ tsp garlic powder 1.5 tsps salt Pepper to taste Additional salt and lime juice to lightly sprinkle over chips before and after baking Method: Preheat oven to 350°F, and line two baking sheets with parchment paper or aluminium foil. Stack pitas 2 or more at a time, and using a large knife or pizza cutter, cut the rounds into 8 equal pieces (as shown in the photo below). Transfer pita triangles to the prepared baking sheets, being sure to arrange them flat with no overlapping. In a small bowl, mix together oil, chili powder, garlic powder, lime juice, salt, and pepper. Combine ingredients using a small whisk or fork until no lumps remain. Using a kitchen brush or spoon apply the mixture evenly over each triangle. Sprinkle coated chips with additional salt if desired and bake for 10-12 minutes, the edges will be golden and the spice mixture will be darkened and dry. Remove chips from the oven and while still warm, sprinkle lightly with additional lime juice if desired. Allow chips to cool for at least 5 minutes before removing them from the baking tray to enjoy. Store cooled chips for up to one week in a sealed container or bag. Tips & Variations:
Tangy and satisfying, this makes a great main dish, especially when accompanied by cool Summer salads! Prep & Cooking: 1- 1 ½ hours (depending on marinating time) Serves: 6-8 Pairs well with: Tangy Dill Potato Salad Main Ingredients: 1 block (450g) firm or extra firm tofu 1-1 ½ cup(s) of your favourite BBQ sauce Method: Drain water from the tofu package, remove tofu and gently squeeze the block applying enough pressure to release some liquid but not enough to crumble the tofu. You may want to do this over the sink in a colander. Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top, I find a can of beans works well. This will allow excess water to drain before slicing the tofu and should be done for a minimum of 10 minutes. Preheat your oven to 400°F. If you are making your own BBQ sauce now is the time, if you are using a pre-made favourite find something enjoyable to do for about 10 minutes. Slice tofu into ½ inch slabs lengthwise, this will give you 4-5 slabs about the size of a large cell phone. Slice again, in half to create 2 squares from each slab, and slice again into triangles. In total you should have 16-20 triangles of tofu. Place sliced tofu pieces in a shallow bowl or container (a baking dish works well) and cover in bbq sauce, gently turning pieces to coat. At minimum, allow the tofu to marinate for 15 minutes, if you have time, allow the pieces to marinate for 30-60 minutes, if not, forge ahead. Line a baking sheet or shallow oven proof dish with parchment paper. Place tofu pieces on the sheet and with a brush or back of a spoon, top pieces with any remaining BBQ sauce. Bake for 20 minutes turning once at the 10 minute mark. Allow pieces to cool for a few minutes, top with additional sauce if desired. Tips & Variations:
A quick & tasty way to use sweet Summertime berries! Prep & Cooking: 20 minutes + cooling time Makes: 1/2-3/4 cup Main Ingredients: 1 cup fresh or frozen berries – raspberries, blackberries and strawberries, or a combination *if you are using fresh strawberries cut into quarters or smaller, before heating *frozen berries often produce more liquid than fresh when heated, you may need to add a tablespoon of water or juice to fresh berries to create more liquid *see photos below for the results using different fruit, frozen mixed berries and fresh strawberries 1 tbsp chia seeds 1 tbsp liquid sweetener of your choice -maple syrup or agave nectar nectar work well Zest of 1/2 lemon or orange or about 1/2 tbsp Method: In a medium sized saucepan over medium-low heat, combine fruit and sweetener. Let simmer, stirring occasionally until fruit becomes soft, about 5-7 minutes. Using a small potato masher, back of a fork or wooden spoon, mash some, or all of the soft fruit depending on the desired texture of the finished jam. Add chia seeds and continue to simmer on low heat, stirring continuously until fruit mixture thickens, about 5-7 minutes. Remove hot jam mixture from heat and stir in citrus zest. Allow mixture to cool completely and transfer to a lidded glass jar. Tips & Variations:
A creamy and versatile version of a kitchen staple Prep: 5 minutes
Makes: 1 ¼ cups Pairs well with: Tangy Dill Potato Salad Main Ingredients: 12 oz. or 340 gr. soft tofu 2 tsp Dijon style mustard 1 ½ tsp salt 3 tsp lemon juice ½ -1 clove of garlic Method: Drain the liquid from the tofu using a sieve or colander. Soft tofu is delicate and you will not need to pat the tofu dry or squeeze the remaining liquid as mentioned in other tofu recipes. Using a blender, add all ingredients and blend until incorporated, approximately 1-2 minutes. Taste the mixture and add more mustard or salt if desired. This mayonnaise alternative can be kept for up to two weeks refrigerated in a sealed container. Tips & Variations:
No Campfire? No problem! A quick and simple solution for a popular Summertime treat! Prep & Cooking: 20 minutes Makes: 24 medium sized cookies Main Ingredients: 1 box of chocolate cake mix - substitute a gluten-free mix if needed ¾ cup mini or regular gelatine-free marshmallows – if using regular sized marshmallows cut each marshmallow into approximately 6 pieces 6 graham crackers or digestive biscuits broken into small pieces, roughly the size of the marshmallows ½ cups chocolate chips, chunks or pieces 1/3 cup vegetable oil ¼ cup water Method: Preheat oven to 350°F and line two baking sheets with parchment paper. In a large mixing bowl combine dry cake mix with oil and water. Stir together until all ingredients are incorporated and there are no lumps. Add in marshmallows, cookies pieces and chocolate chips. Mix well to evenly distribute the added ingredients, there may be some breakage of the cookie pieces and that’s ok – the more rustic looking, the better! The dough should be firm and easy to roll into balls. If you find the dough sticky, refrigerate for 20-30 minutes. You may have some stray cookie and chocolate pieces at the bottom of your bowl that didn’t quite mix into the batter, just push the extra pieces into the top of the cookie balls before baking. Roll dough into 1-1.5 inch balls and place on prepared cookie sheet. These cookies will spread and I recommend putting no more than 8 cookie balls on each sheet. Bake the cookies for 10-12 minutes, transfer to a rack or plate to cool for around 10 minutes. The marshmallow in particular will be very hot and gooey, it’s delicious, but be careful! Tips & Variations:
Flavourful and light, these beans are a vibrant addition to any Summer plate! Prep & Cook Time: 15 minutes Serves: 4-6 Main Ingredients: 1/2lb or 1 1/2 cups fresh, trimmed green beans, or frozen - Fresh green beans will need to be trimmed, while frozen likely won’t -To trim a green bean, remove the stems that may still be attached to one end, you can do this quickly and easily by lining up your washed green beans and slicing the ends all at once (see photo below) Dressing: 1 tsp tamari or soy sauce 1 clove or ½ tsp crushed garlic ½ tsp sesame oil – if you don’t have sesame oil you can substitute peanut oil 2 tsp rice vinegar – if you don’t have rice vinegar you can substitute apple cider vinegar 2 tsp sesame seeds 1/2 tsp each salt and pepper Method: Fill a large pot with enough water to sit just below a steamer basket. Place the trimmed green beans in the basket and allow water to come to a boil over medium-high heat. Steam beans on medium-low heat checking the beans after 5-7 minutes by removing and tasting one. If the beans require additional cooking time, test again after 1-2 minutes. If you are using frozen beans, steam on medium-high heat, checking after 7-8 minutes. If the frozen greens come in a bag with instructions, feel free to follow the steaming instructions. While beans are steaming, in a small bowl, whisk together 1 tsp sesame seeds, tamari, garlic, oil, vinegar and salt & pepper, set aside. In a small pan on low heat toast the remaining 1 tsp of sesame seeds until light brown. After beans are cooked transfer to a large bowl or heat proof container and pour over dressing while beans are still warm, toss to coat and sprinkle with toasted sesame seeds. These beans can be served hot or cold. Tips & Variations:
Simple & satisfying, a welcome addition to any picnic or party! Prep Time: 5-10 minutes Serves: 8-10 Pairs well with: Chili - Lime Pita Chips Main Ingredients: 1 (540ml /19fl oz.) can of white kidney beans (Cannellini beans) 3-4 tbsp olive oil Juice of one large lemon or 2 tbsp lemon juice 2 cloves of garlic crushed or 2 tsp minced Seasonings/Spices: ½ tbsp smoked paprika ½ tbsp ground cumin or 3-5 drops cumin oil Salt and pepper to taste Method: Rinse and drain beans. In a blender or food processor combine beans, 3 tbsp of oil, lemon juice and garlic, process until smooth. If the mixture is lumpy add an additional tbsp of oil and blend until smooth. Add paprika, cumin, salt and pepper and give the mixture a final blend until all seasonings are incorporated. Spoon mixture into a bowl and stir to ensure all ingredients are well incorporated. Garnish with fresh herbs or a sprinkling of paprika, serve with crackers, bread and/or cut vegetables. Tips & Variations:
A classic Summertime side dish with a flavourful twist! Prep & Cooking Time: 45 minutes Serves: 6-8 Pairs well with: Baked BBQ Tofu & Oil-Free "Mayo" Main Ingredients: 6 medium potatoes Or approximately 3 ½ cups mini potatoes Dressing: 3 tbsp of plant-based mayonnaise - use a store-bought version or link into our Oil-Free "Mayo" recipe above 1 small red onion finely diced 1 ½ tbsp mustard – use what you have, yellow, Dijon, grainy all work well 2 tbsp apple cider vinegar 1-2 tbsp fresh dill, chopped OR 1-2 tsp dried dill Seasonings/Spices: Salt and pepper to taste Method: In a large pot, boil potatoes until tender. Check your potatoes at the 10 minute mark by piercing with a sharp knife; if the knife goes through the potato will little to no resistance they are ready. If they are still a little firm continue to boil checking every 2 minutes. While the potatoes are boiling, prepare your dressing. In a bowl large enough to hold your finished potatoes, combine mayonnaise, onion, mustard, vinegar salt, pepper and dill, you can whisk these ingredients together, or just use a large spoon. When the potatoes are ready, remove from heat and drain, return them to the cooking pot and allow to cool for no less than 20 minutes, if you can cool them longer, even better. After potatoes are cooled, cut them into bite sized pieces and transfer to the bowl containing the dressing. Toss the potatoes in the dressing to coat and pop into the fridge for 20-30 minutes. If you don’t mind your potato salad a little warm eat it right away. This salad gets better with a little time, making it the day before it is to be served allows all of the flavours to get friendly, and creates a more flavourful dish. Tips & Variations:
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