Making a big batch of hearty granola is a great way to satisfy breakfast and snacking needs and proves endlessly versatile while on the road. Throw in a handful of dark chocolate chips to turn into a trail mix, perfect for keeping hunger at bay while you’re out and about. This granola is also ideal for turning fresh fruit you discover on your travels into a delicious dessert. We’ve used cherries here, but grilled peaches, apricots, blueberries, or any fresh, seasonal bounty would work amazingly well.
To turn your Go-Everywhere Granola into your Go-Everywhere Trail Mix, simply add 1/4 cup (60 mL) mini dairy-free chocolate chips, and hit the trails.
To make the most of a fruitful bounty, and to add an extra dimension of flavour, use a mixture of sour and sweet cherries—and don’t forget to pack a cherry pitter!
Preheat oven to 325 F (160 C).
In large bowl, combine oats, almonds, hemp hearts, sesame seeds, salt, and pepper.
In small bowl, combine maple syrup, coconut oil, vanilla, cardamom, and cinnamon. Pour wet ingredients over oat mixture and mix until well combined.
Line baking sheet with parchment paper and spread mixture evenly overtop. If you like your granola chunky, press mixture with a spatula before baking. Bake for 25 to 30 minutes, or until oats and almonds have turned deep golden brown. Remove baking sheet from oven, add cranberries, and stir occasionally while granola cools completely. Pack granola in sealed container.
To make crumble, place cherries in appropriately sized cast iron skillet. Sprinkle with chocolate chips and granola. Cover and bake in preheated 350 F (180 C) oven for 20 minutes, or over the hot coals of a campfire, until juices are bubbling. Remove cover and bake for a further 5 minutes.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.