Pu-erh is an earthy aged tea from China’s Yunnan Province. Its richness pairs particularly well with chocolate. You can find it at specialist tea shops or you can use Lapsang souchong, Earl Grey or Darjeeling black tea instead. Making these in muffin cups helps with portion control.
1/2 cup (125 ml) unsalted cashews
1 1/2 Tbsp (30 ml) chopped Pu-erh tea
1 3/4 cups (435 ml) wholemeal pastry flour
1/2 cup (125 ml) unsweetened cocoa powder
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 (1 ml) tsp salt
large free-range eggs
3/4 cup (180 ml) raw sugar
1/2 cup (125 mL) grapeseed oil or melted coconut oil
1 tsp (5 ml) vanilla extract
4 oz (110 g) dark chocolate, chopped
1 1/2 Tbsp (30 ml) pure maple syrup
Raspberries for topping
Each serving contains: 1298 kilojoules; 6 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 37 g carbohydrates; 5 g fibre; 69 mg salt
source: "Say Yes to Chocolate", alive Australia, Autumn 2013
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.