Creamy, sweet, and tart, this dessert is destined to become a favourite. You can buy créme fraiche or make your own by combining 1 Tbsp (15 mL) buttermilk with 2 cups (.5 L) whipping cream. Let this mixture sit uncovered on kitchen counter for 24 hours. Refrigerate overnight and you have créme fraiche.
2/3 cup (150 mL) graham cracker crumbs
1/4 cup (60 mL) walnuts
2 Tbsp (30 mL) melted butter
1 Tbsp (15 mL) organic sugar
Pinch of cinnamon (optional)
1 lb (500 g) cream cheese
1/2 cup (100 g) organic sugar
1 Tbsp (15 g) unbleached flour
3 drops natural vanilla extract
1 free-range egg
1/2 cup (100 g) créme fraiche
2 cups (500 mL) chopped organic rhubarb
1 cup (250 mL) water
1/4 cup (60 mL) organic sugar
Juice of half an organic lemon
1 Tbsp (15 mL) chopped ginger
As baking containers, choose 4 cans that are about 2 to 2-1/2 inches (5 to 6 cm) tall; for example, use empty canned pineapple tins. Remove both ends and the label, and wash each can. Line with parchment paper and place cans on baking tray.
Preheat oven to 375 F (190 C). Combine all ingredients for Graham Crust and divide mixture among 4 cans, tamping each down with bottom of a glass or bottle that fits just inside the can. Bake 15 minutes.
Reduce oven temperature to 250 F (120 C). Beat cream cheese, sugar, and flour until light and fluffy. Add egg and scrape down bowl. Add vanilla and créme fraiche. Scrape bowl and continue to mix at medium speed. Divide mixture among 4 prepared cans. Bake 1 hour. Turn off oven and allow cheesecakes to cool in oven for another hour. Remove from oven and run a knife between can and parchment paper. Lift cans and gently unwrap paper from cheesecakes.
Meanwhile place all ingredients for Rhubarb Compote in saucepan and simmer until soft, about 30 minutes. Chill and serve on cheesecakes. Garnish with mint.
source: "Open to Inspiration", alive #284, June 2006
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.