The cupcake base uses avocado for moistness and acts as a vehicle for the puckery key lime pie-inspired frosting. The trick to keeping the frosting vibrant green is vitamin C powder (available at your local health food store).
1 1/2 cups (350 mL) gluten-free rolled oats
1/4 cup (60 mL) coconut flour
3 Tbsp (45 mL) ground flaxseed
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) sea salt
1/4 cup (60 mL) packed, pitted Medjool dates
2 Tbsp (30 mL) avocado oil
1 tsp (5 mL) lime zest
1/4 cup (60 mL) mashed avocado
1/2 cup (125 mL) almond milk
1/4 cup (60 mL) water
1 tsp (5 mL) apple cider vinegar
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) raw cashews
1/2 cup (125 mL) boiling water
2/3 cup (160 mL) mashed avocado
1/2 cup (125 mL) coconut oil, melted
1/4 cup (60 mL) agave nectar
2 Tbsp (30 mL) lime juice
1 tsp (5 mL) lime zest
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) vitamin C (ascorbic acid) powder
To prepare cupcakes, preheat oven to 350 F (180 C). Line 12-cup muffin tin with muffin papers.
In food processor or blender, combine oats, coconut flour, ground flaxseed, baking soda, and sea salt. Blend until coarse flour is formed. Add pitted dates, avocado oil, and lime zest, and pulse until fully incorporated.
In medium bowl, combine avocado, almond milk, water, apple cider vinegar, and vanilla extract. Add to flour mixture and purée all ingredients until fully incorporated (the mixture will be very thick).
Divide batter evenly among the 12 muffin papers. Smooth out the top of the batter with the back of a small spoon. Bake for 25 to 30 minutes, until toothpick inserted in centre comes out clean. Transfer to wire rack to cool.
For frosting, combine cashews and boiling water in blender or food processor. Purée until smooth. Allow mixture to cool for 5 minutes. Add avocado, coconut oil, agave nectar, lime juice, lime zest, vanilla extract, and vitamin C powder. Purée until smooth. Cover and chill for 2 hours in refrigerator before frosting cupcakes. Keep frosted cupcakes in refrigerator until ready to eat.
Each serving contains: 251 calories; 4 g protein; 18 g total fat (9 g sat. fat, 0 g trans fat); 21 g carbohydrates (6 g sugars, 3 g fibre); 164 mg sodium
source: "Avocado Sweets", alive #382, August 2014
This riff on everyone’s favourite childhood sandwich is a delicious snack on a sultry summer day. It’s like ice cream but with fewer calories and a more advantageous nutrition profile. And there’s no ice cream maker required! Easy freeze To freeze bananas for “nice cream” or smoothies, peel and chop ripe fruit into 1 in (2.5 cm) chunks. Spread out on baking sheet and place in freezer until solid, 2 or more hours. Transfer to airtight container for storage in freezer.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.