Creamy, silky, and intensely chocolatey, this DIY almond butter is an enticing spread for an upgrade to your morning toast. The almond butter will last for several days at room temperature or in the refrigerator for up to two months. You most certainly will have extras of the almond butter, which can be blended into smoothies, spread on sliced apples, stuffed into dried dates for an energizing snack, or thinned with milk and maple syrup for a fanciful pancake topper.
Grinding the nuts while still warm from the oven and adding a touch of oil helps them release more oils for easier grinding and a creamier texture.
Per serving:
Preheat oven to 325 F (160 C). On baking sheet, spread almonds; place in oven and roast until golden and fragrant, about 10 minutes, stirring once or twice. Watch closely, as nuts can quickly go from perfectly toasted to bitterly burnt.
While still warm, transfer almonds to food processor or high-powered blender container and process until finely ground. Add oil and continue to blend until smooth and creamy, scraping down sides as needed, about 3 to 5 minutes. Add cacao powder, honey (if using), vanilla, cinnamon, and salt; blend for another minute.
Mix together yogurt and lemon zest.
Spread 2 Tbsp (30 mL) almond butter on each slice of toast. Layer on yogurt and strawberry slices, or top as desired. Sprinkle on cacao nibs, if using.
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.