Quick, simple, and packed with greens! Prep & Cooking: 5 minutes, plus pasta cooking time Makes: approximtaely ½ cup, serves 2 Main Ingredients: 1 cup, firmly packed, fresh spinach 1 tbsp extra virgin olive oil 1 tbsp nutritional yeast – this adds a “cheesy” flavour 1½ tsp fresh chopped garlic or 1 large clove ¼ cup raw walnuts 1 tbsp lemon juice Salt and pepper to taste Method: In a food processor or blender, combine all ingredients and process until smooth. We used a mini food processor and it was large enough to make one batch. If you have a small, single serve blender or small processor and want to double the recipe, make it one batch at time in order to achieve desired creamy consistency. Toss the pesto with warm pasta and top with additional nutritional yeast if desired. The addition of vibrant veggies like tomatoes and peppers offer extra colour, flavour and texture. Choose a textured pasta; penne, fusilli and rigatoni are all good options. The textured pasta will help grab the sauce and hold on tight. As always, this is a suggestion, use what you have or what is available. This sauce keeps in an airtight container, in the refrigerator for up to a week, if it lasts that long! Tips & Variations:
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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:
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:
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:
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