Beyond its fanciful presentation, one reason to love this impressive-looking recipe is that it’s surprisingly easy to make. Prepare the crepes, sauce, and filling a day or two in advance, and then simply assemble them just before serving for a special start to your day. For a quick snack, smear on some nut or seed butter and roll. For easier rolling, premade crepes should be rewarmed in a hot skillet or microwave.
For crepes, in blender, place milk, 1/4 cup (60 mL) water, oat flour, cacao powder, eggs, cinnamon, and salt and blend until smooth. Alternatively, in large bowl, whisk together ingredients until no lumps are present. Batter should be thin.
Heat 8 to 10 in (20 to 25 cm) skillet over medium heat until a drop of water sizzles on the surface. Be sure to grease pan with oil or butter if not completely nonstick. Pour 1/4 cup (60 mL) batter into pan and quickly lift skillet off the burner, then tilt and swirl pan so batter forms a large thin circle. Place pan back on heat and cook for 1 minute, or until edges begin to darken and curl. Loosen with thin spatula, flip, and cook the other side for 30 seconds.
Remove crepe from skillet and repeat with remaining batter. You should have at least 6 crepes. Cool crepes on metal racks.
In small saucepan, place cherries, 2 Tbsp (30 mL) water, almond extract, and pinch of salt. Bring to a simmer, reduce heat to low, and heat until cherries begin to break down, about 5 minutes. Whisk together cornstarch and 3 Tbsp (45 mL) water. Stir cornstarch slurry into cherries and heat for 1 minute, or until thickened.
Stir together ricotta cheese, honey, and orange zest.
To serve, dollop some ricotta cheese on bottom third of a crepe and roll. Spoon on cherry sauce and sprinkle on almonds and mint, if using.
If you’re going dairy free, you can whip up a nut-based ricotta copycat by blending together 3/4 cup (180 mL) water, 2 cups (500 mL) blanched almonds, 1 Tbsp (15 mL) nutritional yeast, 2 Tbsp (30 mL) lemon juice, and 1/2 tsp (2 mL) salt until nearly smooth. Add a bit more water, a little at a time, if mixture is not blending smoothly.
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.