Colour-wise, this is the showiest of these herbal iced teas. Its brilliant magenta hue comes from hibiscus, a plant known for its tart taste and health benefits (hibiscus tea has shown promise in lowering blood pressure in mildly hypertensive people). Strawberries curb the tang of hibiscus, especially when we take a page out of Russian tea culture and sweeten this tea with jam.
Jammin’ Choose jam naturally sweetened with agave or juice rather than refined sugar.
Ice queen When you make a pot of hot tea or prep fruit for fruit salad, make a habit of setting aside a little tea or a few pieces of fruit to freeze as ice cubes so you’ve always got gorgeous ice on hand.
If you want fruit or other solids to rest in the centre of a cube, fill the ice cube tray only halfway with water or tea, add the fruit pieces, and freeze. Then fill the remainder of the tray with liquid and freeze again.
Bring 4 1/2 cups (1.12 L) water to boil over high heat. Add a splash of boiled water to jug or jar that holds at least 4 cups (1 L), swirl around, and pour down drain.
Place dried strawberries and hibiscus in jug or jar and pour remaining water over them. Steep for 5 minutes, then remove hibiscus. Leave strawberries in tea.
Chill tea in refrigerator for 3 to 8 hours.
To create creamy ice, blend nut milk and 2 Tbsp (30 mL) strawberry jam together in blender. Pour into ice cube tray and freeze.
Serve chilled tea over ice. Garnish with edible flower petals and slices of fresh strawberry.
Optional: Blend 1/2 cup (125 mL) hot tea with 2 Tbsp (30 mL) strawberry jam in blender until smooth and return liquid to rest of tea to chill.
This riff on everyone’s favourite childhood sandwich is a delicious snack on a sultry summer day. It’s like ice cream but with fewer calories and a more advantageous nutrition profile. And there’s no ice cream maker required! Easy freeze To freeze bananas for “nice cream” or smoothies, peel and chop ripe fruit into 1 in (2.5 cm) chunks. Spread out on baking sheet and place in freezer until solid, 2 or more hours. Transfer to airtight container for storage in freezer.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.