Quick and decadent, these banana split kebabs pack all the flavour of the classic colossal confection into a tasty linear treat. For speedy assembly when the mood strikes, keep a few cans of full-fat coconut milk in the refrigerator, as the separation of coconut cream and coconut water takes at least 8 hours.
In some brands of coconut milk, the cream and water do not separate, making it impossible to make whipped cream. If making coconut whipped cream for the first time, refrigerate a couple of different brands of full-fat coconut milk to see which brand works best.
Per serving:
Thread 2 pieces each of banana, pineapple, and strawberry onto 8 - 8 in (20 cm) skewers. Place on parchment-lined baking sheet and refrigerate.
In bowl, whisk together coconut oil, cocoa powder, maple syrup, and vanilla extract until smooth. Drizzle or dunk skewers in chocolate sauce and sprinkle with chopped almonds, pressing into chocolate sauce if needed to make sure they stick. Chill skewers in refrigerator for 15 to 20 minutes.
Meanwhile, to make whipped cream, chill mixing bowl or bowl of stand mixer in freezer for at least 20 minutes. Carefully open chilled can of coconut milk and scoop thick coconut cream into chilled bowl. Save coconut water for another use. Using electric hand beater, or stand mixer fitted with whisk attachment, beat cream until soft peaks form, about 3 minutes. Add maple syrup and vanilla, and continue whipping coconut cream on high speed until well incorporated and fluffy. Transfer to serving bowl and refrigerate until ready to use.
Serve kebabs chilled with Coconut Whipped Cream on the side. Alternatively, using a piping bag with star piping tip, pipe little rosettes of Coconut Whipped Cream onto chilled kebabs just before serving.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.