Makes 4 servings
This elegant dessert is a breeze to assemble. Additional maple syrup can be added for those who like a very sweet sauce—but I find the zing of this one strikes just the right note.
5 Tbsp (100 ml) toasted coconut (large unsweetened flakes)
1 cup (250 ml) frozen blueberries
1/4 cup (60 ml) blueberry vinegar
1 1/2 Tbsp (30 ml) organic maple syrup
2 cups (500 ml) lemon gelato
To toast coconut, place flakes in small frying pan and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Remove from heat and set aside in small bowl.
To make sauce, place frozen blueberries and blueberry vinegar in small pan—allow to sit and macerate for a few minutes. Press down on blueberries with fork to release juices. Next, slowly heat pan until blueberry mixture is simmering.
Add maple syrup and simmer, stirring frequently until mixture begins to thicken. Remove from heat and let cool a bit until just warm.
While sauce is cooling slightly, divide gelato into 4 serving dishes. Top each dish with toasted coconut and warm sauce.
Each serving contains: 1030 kilojoules; 3 g protein; 14 g total fat (12 g sat. fat, 0 g trans fat); 31 g total carbohydrates (26 g sugars, 4 g dietary fibre); 39 mg sodium
source: "Virtuous Vinegar", alive Australia #19, Autumn 2014
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
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