This decadent dessert is the perfect treat to cap off your New Year’s Eve celebrations.
3/4 cup (180 mL) whole wheat pastry flour
2 Tbsp (30 mL) cocoa powder
1/3 cup (80 mL) confectioners’ sugar
3 Tbsp (45 mL) cornstarch
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
5 Tbsp (75 mL) chilled unsalted butter, cut into cubes
2 Tbsp (30 mL) almond milk or coconut milk
1 lb (450 g) fresh or frozen cranberries
1/2 cup (125 mL) water
1/2 cup + 2 Tbsp (155 mL) fat-free sweetened condensed milk
1/4 cup (60 mL) freshly squeezed lemon juice
2 large free-range eggs
2 oz (55 g) dark chocolate, for garnish (optional)
Preheat oven to 350 F (180 C). Line 8 in (20 cm) square pan with parchment paper and lightly grease with vegetable oil.
In bowl of food processor, pulse together flour, cocoa powder, confectioners’ sugar, cornstarch, baking powder, and salt until well combined. Add butter and milk, and pulse until mixture resembles coarse meal. Pour crust into prepared pan and press into bottom in even layer. Bake for 18 minutes and place pan on wire rack, allowing crust to cool completely to room temperature. Reduce oven temperature to 325 F (160 C).
Meanwhile, prepare filling. In medium saucepan, stir together cranberries and water over medium heat. Bring to a simmer and cook until berries have burst and are tender, about 10 minutes. Transfer cranberries and any cooking liquid to blender or food processor and blend until smooth. Strain through sieve into bowl, pressing cranberry mixture with back of spoon or ladle to strain through as much purée as possible. Discard remaining seeds and pulp left in sieve. You should be left with at least 1 cup (250 mL) cranberry purée.
In medium bowl, whisk together 1 cup (250 mL) cranberry purée, condensed milk, lemon juice, and eggs. Pour into crust and bake until filling is set, about 20 to 25 minutes. Cool completely in pan on wire rack before putting in refrigerator to chill until firm, at least 2 hours. Gently melt chocolate, if using, in double boiler before decoratively drizzling over top of cranberry custard. Chill for another 30 minutes.
When ready to serve, lift out of pan using parchment paper and set on cutting board. With sharp knife, cut into 25 bars. Place on serving platter and allow guests to help themselves.
Makes 25 bars.
Each bar contains: 92 calories; 2 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 12 g total carbohydrates (7 g sugars, 1 g fibre); 41 mg sodium
source: "Happy New Year!", alive #374, December 2013
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!