This tart is a showstopper. Smooth and creamy cashew cream is paired with the bright tang of cranberry compote for an unforgettable finish to any festive meal. Cranberries, skin on, are very high in beneficial bioactive plant compounds and antioxidants.
This tart is also yummy with other types of berries in place of the cranberries. Blueberries, raspberries, or cherries all work well. Just take note that you may need to cook the filling a little longer and add a bit more arrowroot powder or cornstarch to achieve a very thick filling.
Preheat oven to 350 F (180 C).
In small bowl, place 1 cup (250 mL) cashews and cover liberally with boiling water. Set aside.
In food processor, pulse together remaining 1/2 cup (125 mL) cashews along with dates, until cashews are roughly chopped. Add in rolled oats and coconut oil; continue to combine mixture in long pulses until a moist dough forms that holds its shape well when a small amount is squished together in the palm of your hand. Firmly press dough into 9 in (23 cm) round tart pan with removable bottom. Bake until crust is golden brown, about 10 to 15 minutes. Allow crust to cool to room temperature in tart pan on wire rack.
Meanwhile, make cranberry filling. In small bowl, stir together arrowroot powder or cornstarch with 1 Tbsp (15 mL) water and set aside.
In small saucepan, add cranberries, 1 Tbsp (15 mL) water, and monk fruit powder. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and allow mixture to cook, stirring often, until cranberries have popped and mixture has thickened slightly. Stir in arrowroot mixture and continue to cook, stirring constantly for 1 minute. Remove saucepan from heat and set aside, allowing mixture to cool for 10 minutes. Pour cranberry filling into crust and spread into even layer. Place tart in refrigerator while making topping.
To make topping, start by draining reserved cashews. Place cashews in blender along with cashew milk, vanilla extract, and yacon syrup. Blend until completely smooth, scraping down sides of blender as needed with a rubber spatula. Add cocoa butter and blend until well combined. Pour cashew mixture overtop of cranberry layer in tart and smooth top with spoon or spatula. Refrigerate tart for 2 to 3 hours.
When ready to serve, garnish as desired, slice, and serve. Store leftovers, covered, in refrigerator for up to 2 days.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.