This colourful appetizer highlights the season and can be included on a cheese platter as a lighter choice. It’s also a great way to use up milk that’s close to its best-before date.
This quality protein can be used in smoothies or baked goods in place of water.
Use ricotta to top pasta and pizza. Homemade ricotta is a better choice than some store-bought versions that contain modified milk ingredients, binders, and/or preservatives.
Line strainer with 3 layers of cheesecloth. Cheesecloth usually comes in a quadruple layer in the package, so open and refold into 3 layers. Place over bowl or pitcher so you can save the whey.
Put milk in large, heavy-bottomed pot over medium-high heat. Cook, stirring regularly and watching closely to keep from scorching, until milk bubbles up sides of pot and temperature reaches 165 F (74 C), about 8 to 10 minutes. Do not let it boil.
Remove from heat and add lemon juice. Stir gently to combine and watch for the white curds to separate from the yellowish whey. It should start separating into curds and wheyu2014if this doesnu2019t happen and thereu2019s a lot of unseparated milk, add an additional 1 Tbsp (15 mL) lemon juice or white vinegar, and stir gently.
Once milk is fully separated, gently pour it through cheesecloth, allowing whey to drain into bowl while capturing curds. You may need to stir it, scraping it gently from the cloth to allow more whey to get through. Add salt, stirring gently to avoid breaking the curds.
Let sit for 10 minutes to drain until it reaches desired consistencyu2014some people prefer ricotta more dry and some more moist. Scoop it out of cheesecloth into medium bowl and add olive oil, lemon zest, cranberries, and herbs. Allow to sit for 30 minutes to allow flavours to combine, or refrigerate until ready to serve.
Serve with fresh bread, crackers, and/or chopped veggies.
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.