Meaning “half cold” in Italian, think of semifreddo as sliceable ice cream. This lime-forward riff on the elegant cold treat teams up with coconut cream and trendy avocado to keep it dairy free but still oh-so-rich tasting. And since you don’t need an ice cream maker or any other fancy equipment to make it, it’s easy to whip up when the heat is on.
Line standard loaf pan with parchment paper, making sure there is about 2 in (5 cm) of overhang along length of pan.
Using hand mixer or standing mixer with whisk attachment, whip coconut cream at medium speed for 2 minutes, or until it takes on a thicker whipped cream consistency. Set aside.
In blender or food processor, blend together avocado flesh, honey or agave syrup, basil, lime zest, and lime juice until smooth. Fold avocado mixture into coconut cream until well combined. Fold in pistachios.
Pour mixture into loaf pan and smooth out the top. Place another piece of parchment paper on top of avocado mixture. Freeze for 6 hours or overnight, until semifreddo firms up.
To serve, lift semifreddo out of pan using the parchment overhang and let sit at room temperature until it can be sliced. If you want semifreddo to be creamier and less icy, let slices rest at room temperature for 10 to 15 minutes after slicing. Top with raspberries and chocolate, if using.
Tip: cocunut cream has a higher fat content than coconut milk (less water, more coconut), therefore it's thicker and easier to whip. You can find cans of coconut cream in Asian grocers and many supermarkets. But if you don't find it, for this recipe you can place two cans of coconut milk (not "lite" versions) in the fridge for a few hours. Skim off the cream that rises to the top of the can and whip this up.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
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