Who says dessert can’t deliver clutch nutritional value? Whole grain teff expunges its starch during cooking so it can be whipped into a chocolatey pudding. And teff happens to be rich in plant-based iron, which your body will absorb more easily when it’s paired with exceptionally sweet vitamin C-loaded roasted strawberries. Sprinkle on pumpkin seeds for a bit of crunch and more energizing iron. You can even add a couple dollops of Greek yogurt.
Yes, you can improve upon luscious local strawberries. Roasting the berries brings out their natural acidity and sweetness. Bonus: the released juices thicken into a caramel-like sweet sauce.
Per serving:
In medium-sized saucepan, bring 3 1/4 cups (910 mL) water, teff, and a couple pinches of salt to a boil. Reduce heat and simmer, covered, until teff is tender and a gelatinous mixture has formed, stirring occasionally to prevent clumping and sticking to the bottom of the pan, about 25 minutes. Let teff slightly cool.
In bowl, place dried plums, cover with warm water, and let soak for 30 minutes.
In blender container, place 1/2 cup (125 mL) of the plum soaking water, soaked plums, cooked teff, cocoa powder, almond butter, vanilla, cinnamon, and ginger, and blend until smooth. If your machine is struggling, you can add a bit more of the plum soaking liquid. Chill pudding for at least 2 hours before serving.
Preheat oven to 400 C (200 F). Place strawberries on parchment paper-lined rimmed baking sheet and toss with sugar. Bake for 20 minutes, stirring twice, or until strawberries are tender and their released juices have thickened. Scrape up berries and their sauce.
Divide teff pudding among serving bowls and top with roasted strawberries, pumpkin seeds, and maple syrup, 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.