This delish dish, topped with tropical fruits and shaved coconut, will leave you with one question: can anything this easy be good—and good for you? Actually, yes. Much of this pudding’s nutritional power comes from black rice, which has more protein and fiber than any other rice (take that, jasmine!). Plus, it has the highest amount of antioxidants.
If you’re not feeling fancy, this pudding is delicious topped with orange segments, sliced banana and toasted almonds instead of some of the more exotic fruits.
Per serving:
Place black and Thai sticky rice or sushi rice in large container and cover with 3 inches of cold water. Soak for 8 to 24 hours. Drain and place in fine-mesh strainer lined with cheesecloth. Place in double boiler or over large pot of boiling water. Be sure strainer is not touching the boiling water.
Cover and steam for about 35 minutes over boiling water, or until rice is shiny and tender to the bite but still has a little crunch.
Meanwhile, place coconut milk, sugar and salt in saucepan. Stir over medium-high heat just until sugar is dissolved. Stir in vanilla. Cover and reduce heat to very low. Stir occasionally.
When rice is fully cooked, transfer to large bowl and break up grains with fork. Immediately pour 2/3 of the warm coconut milk mixture over top and fold in to mix thoroughly. Set remaining milk aside. Cover rice with clean kitchen towel and set aside at room temperature for 30 minutes to 3 hours to soften rice.
To serve, spoon rice into little dessert bowls. Pour a little of the remaining coconut milk mixture over top. Garnish with assorted tropical fruit and coconut.
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.