Move over, fish and steak. Crunchy pan-seared cauliflower may become your new favourite taco stuffing—especially when adorned with a sweet mango salsa and chipotle-laced sauce.
3 Tbsp (45 mL) grapeseed oil
1 small head cauliflower, cut into small florets (about 6 cups/1.5 L)
1 Tbsp (15 mL) jerk seasoning or Creole/Cajun seasoning
1 mango, peeled and chopped
1 small red bell pepper, diced
1/2 cup (125 mL) diced red onion
1/3 cup (80 mL) roughly chopped cilantro
Juice of 1/2 lime
1 cup (250 mL) plain yogurt
Zest of 1 lime
1 small chipotle chili pepper in adobo sauce
1 garlic clove, chopped
1/2 tsp (2 mL) cumin
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
10 corn tortillas, warmed
2 cups (500 mL) shredded red cabbage
Heat oil in large skillet over medium-high heat. Add cauliflower and cook until slightly charred, stirring often, about 8 minutes. Add oil as needed during cooking if pan becomes too dry. Stir in jerk or Creole/Cajun seasoning and heat for 30 seconds.
To make salsa, toss together mango, red bell pepper, red onion, cilantro, and lime juice.
To make sauce, place yogurt, avocado, lime zest, chipotle chili pepper, garlic, cumin, salt, and pepper in blender or food processor container and blend until smooth.
Divide cauliflower among corn tortillas and top with shredded cabbage, mango salsa, and yogurt sauce.
Each serving contains: 349 calories; 9 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 61 g total carbohydrates (17 g sugars, 14 g fibre); 350 mg sodium
source: "Cauliflower", alive #389, March 2015
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.