This fondue is perfect for passing around the campfire. More nutritious cashew cream is less likely to spoil than heavy dairy cream.
1/3 cup (80 mL) unsalted, raw cashews
2 Tbsp (30 mL) pure maple syrup
1/2 tsp (2 mL) cinnamon
1/8 tsp (0.5 mL) cayenne
1 tsp (5 mL) vanilla extract
2 cups (500 mL) water
1 1/2 cups (350 mL) dark chocolate chunks
1 cup (250 mL) dried mango pieces
1 cup (250 mL) dried apple pieces
Soak cashews in water for at least 2 hours.
Place cashews in blender along with just enough water to barely cover them. Process until smooth. Add maple syrup, cinnamon, cayenne, and vanilla extract; blend until combined.
Pour cashew mixture into a well-sealed container, such as a thermos.
To soften chocolate chunks, bring water to near boil in pot. Pour in chocolate and wait 10 minutes; don’t stir. Drain water, leaving chocolate behind. Immediately stir in cashew cream until smooth.
Dip dried fruit into chocolate sauce.
Each serving contains: 275 calories; 3 g protein; 13 g total fat (7 g sat. fat, 0 g trans fat); 37 g carbohydrates; 4 g fibre; 20 mg sodium
source: "Get Fired Up", alive #346, August 2011
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.