Gearing up for a family movie night at home? Don’t let cravings get the best of you. Instead, sit down with a bowl of this ultra-satisfying sweet-crunchy snack mix. Crispy chickpeas are coated with cocoa-cinnamon, making them an irresistible find at the bottom of the bowl. There is enough protein and fibre here to make this a satiating any-time-of-day snack option.
The key to crispy oven-baked chickpeas is having them as dry as possible before coating them in oil and then sliding into the oven. Heating them first in the microwave is the ultimate hack to make them perfectly parched.
In colander, drain and rinse chickpeas and let drain again for 10 minutes. Line large plate with double layer of paper towel. Spread chickpeas over plate in an even layer. Microwave on high until chickpea exteriors are dry and several have split slightly at the seams, 8 to 12 minutes.
Adjust oven rack to middle position and preheat to 400 F (200 C).
In medium-sized bowl, toss chickpeas with grapeseed or avocado oil and spread out on rimmed metal baking sheet. Roast for 20 minutes. Transfer chickpeas back to bowl and toss with cacao powder, sugar, cinnamon, and 1/8 tsp (0.5 mL) salt. Return to baking sheet and bake until crunchy, 5 to 10 minutes more. Be careful that cacao coating does not burn. Let cool completely on baking sheet (they will crisp up more upon cooling).
In medium-sized heavy-bottom saucepan, heat 2 tsp (10 mL) coconut oil over medium heat. Place 4 kernels in pan and cover. When kernels pop, pour in remaining kernels in an even layer. Cover pan, lift off the heat, and count to 30 seconds. Return pan to heat and, once popping is rapid, gently shake pan back and forth on burner with lid slightly ajar to release some steam. Once popping slows to several seconds between pops, remove pan from heat.
In small saucepan, melt remaining 2 tsp (10 mL) coconut oil over medium heat. Stir in lemon zest, lemon juice, thyme, and remaining 1/8 tsp (0.5 mL) salt. Drizzle over popcorn.
In large bowl, toss together chickpeas, popcorn, almonds, cashews, cherries, apricots, and coconut chips.
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.