This light and dreamy dessert is a tasty alternative to authentic Italian tiramisu. Not too sweet and made with cashew cream, it’s a contemporary version of an old favorite. This version does not include the espresso commonly found in tiramisu. Instead, it’s made with a coffee- and chocolate-flavored stout. Um, YES. It also gives the option of biscotti instead of ladyfingers, but if you’d prefer to stick more closely to tradition, there are plenty of vegan ladyfinger recipes online!
Soaking cashews in water draws out their phytic acid and enzyme inhibitors. This makes for creamier results and makes nuts easier to digest. Be sure to discard the cashew soaking liquid.
Per serving:
In bowl, place cashews and dates and cover with water. Set aside for 4 hours or refrigerate overnight to soak.
Drain well and place in high-speed blender along with spring water, coconut oil and vanilla bean seeds. Whirl at high speed for about 3 minutes, stopping occasionally to scrape down sides of bowl. Cream should be light and fluffy. Set aside.
In square baking dish, place ladyfingers or biscotti in single layer. Drizzle with stout. Do not let them sit for longer than 20 minutes, or they will fall apart.
Line up 4 single-serve (4 oz) glass dessert dishes. Break a soaked ladyfinger or biscotti in half and place halves side by side in bottom of each dessert dish. Spoon 2 Tbsp cashew cream on top of each and smooth out. Repeat layers and sprinkle tops with grated chocolate.
Cover each dish and refrigerate for at least 12 hours or overnight for contents to firm up and flavors to soak in.
Enjoy a little pick-me-up with a tumbler of stout or porter beer.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.