Nurturing, ultra-cozy warm grains are the base of this creamy, mellow vegan breakfast that can be made in advance for single servings throughout the work week.
(Pssst … you can add a classic chocolate-hazelnut flavor to this porridge by stirring in 2 Tbsp cocoa powder while the oats are cooking!)
Bring large saucepan of water to a boil and add 2 tsp baking soda. Add shelled hazelnuts and stir, being careful as water will easily foam up and spill over pot. Stir for 3 minutes, then drain in sieve and rinse under cold running water. Use your hands or a small dish brush to rub skins off nuts.
To high-speed blender, add water and hazelnuts. Blend until milky in appearance, about 30 seconds. Using nut milk bag or cheesecloth-lined mesh sieve, strain hazelnut milk into large pot, leaving pulp behind for another use. Stir in maple syrup.
In medium skillet over medium heat, melt coconut oil. Reserve 1 Tbsp liquefied oil and place in small bowl. Add oats to skillet with remaining coconut oil and toast until fragrant, about 1 minute.
To hazelnut milk mixture, add toasted oats, 1/8 tsp salt and nutmeg or cardamom. Bring to a boil. Reduce to medium-low and cook, uncovered, until oats are thickened to your liking, about 10 to 15 minutes. If not eating immediately, transfer to large bowl, cover and refrigerate for up to 1 week. Reheat on stovetop with a splash of additional water, if needed.
To reserved coconut oil (still liquefied), add almond butter and stir until combined. Heat mixture briefly to combine if necessary, until smooth and very loose. To almond butter mixture, add remaining 1/8 tsp salt and stir to combine.
To serve, add hot porridge to bowls and top with berries and a spoonful of almond-coconut butter. Sprinkle with granola for a touch of extra crunch, if desired. If taking to go, pack hot porridge in a warmed thermal container and top with berries and almond-coconut butter. Pack granola separately and garnish right before serving, if using
This recipe is part of the Plant-based prep school collection.
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.