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.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
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.
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