This light and dreamy dessert is a tasty alternative to the authentic Italian tiramisu. Not too sweet and made with cashew cream, it’s a contemporary version of an old favourite and equally fits the cliché, “a little pick-me-up.” This version does not include espresso, commonly found in tiramisu. We’ve made this with a coffee- and chocolate-flavoured stout or porter craft beer. Delicious!
For totally dairy-free chocolate, look for vegan dark chocolate.
Serve this tasty dessert with a glass of coffee- and chocolate-flavoured stout craft beer or porter. Do not serve too cold, and make sure there’s plenty of carbonated topping.
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 1/2 cup (125 mL) water, coconut oil, and vanilla bean seeds. Whirl at high speed for about 3 minutes, stopping occasionally to scrape down sides of bowl. Add a splash more water, if desired. Cream should be light and fluffy. Set aside.
Cut ladyfingers in half and place in a single layer in large dish. 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/125 mL) glass dessert dishes. Place 2 half-ladyfingers side by side in bottom of each dessert dish. Spoon 2 Tbsp (30 mL) cashew cream on top of each and smooth out. Repeat layers 2 more times and sprinkle top with grated chocolate.
Serve right away, or refrigerate overnight.
Enjoy u201ca little pick-me-upu201d with a tumbler of stout or porter beer.
This recipe is part of the Brewed Flavours collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.