Fudgy, dense, and begging for a dollop of whipped cream—or Greek yogurt, for the virtuous—this is a devilishly dreamy cake, especially when accompanied by a cup of coffee or mint tea. The life-giving slice walks the line between letting go of healthy ideals and keeping real-food eating values in check.
Skip the cocoa and prunes, replacing them with 2 tsp (10 mL) grated grapefruit zest and 1/2 tsp (1 mL) orange flower water, for a juicier take on the wintry dessert.
Per serving:
Preheat oven to 375 F (190 C). Line 6 in (15 cm) or 8 in (20 cm) springform pan with parchment paper and lightly grease all sides and bottom.
In food processor, blend beans, honey, prunes, eggs, and whisky or vanilla until smooth. Scrape down sides and blend again, until uniform. Add hazelnut or almond meal, cacao or cocoa, butter or coconut oil, cinnamon, salt, and pepper. Blend again until mixture is uniformly chocolatey.
Smooth mixture into prepared pan and bake for 30 to 50 minutes (more or less time, depending on the depth of pan) or until dry to the touch and a toothpick inserted in centre comes out mostly clean with a few damp crumbs still clinging. Cool in pan for 10 minutes.
Unhinge pan and transfer cake to wire cooling rack. Cool completely before slicing and serving (itu2019s even better the next day). Store leftovers airtight at room temperature for up to 3 days, or tightly wrap and refrigerate for up to 1 week.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.