There is no matching the sweetness of strawberries in season but substitute any fresh berry, according to the season. The key is fresh and local.
1 cup (250 mL) fresh local strawberries
2 Tbsp (30 mL) Cointreau or Grand Marnier
2 cups (500 mL) full-fat organic yogourt
4 tsp (20 mL) maple syrup
Chopped fresh peppermint, to taste
Whole peppermint leaves, for garnish
Cut strawberries into quarters and mix with Cointreau or Grand Marnier. Set aside at room temperature for at least 2 hours.
Combine yogourt and maple syrup in the jar of a blender and blend; then place jar in freezer until mixture is partially frozen, about 15 to 20 minutes. Return the blender jar to blender, gently pulse a few turns, and refreeze 15 to 20 minutes. Repeat 4 or 5 times until mixture achieves sorbet consistency. On the final turn add chopped peppermint just until combined.
Spoon strawberries into a deep bowl and top with a spoonful of yogourt ice. Garnish with whole peppermint leaf. Serves 4.
source: "Eigensinn Farm", alive #310, August 2008
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.
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).