The classic Linzer torte will often be featured on the tables of Austrian households during the holidays. Made with a hazelnut or almond pastry, the torte is filled with a layer of red currant or raspberry jam. It’s traditionally topped with a decorative lattice of pastry. Taking inspiration from this decadent treat, this smoothie will cleverly curb your pastry cravings.
If making the lattice design on top of these smoothies seems a bit fussy, try rolling the crust mixture into small balls and scattering them over the smoothie.
Per serving:
Make the Linzer lattice crust: In bowl, stir together hazelnut butter, agave, cinnamon and orange zest with wooden spoon until well combined. Add hazelnut meal and oat flour and combine into hazelnut butter mixture until stiff dough forms. Gather dough into a ball and divide into 3 pieces. Between pieces of parchment paper, roll out each piece of dough into a square about 1/8 inch thick and wide enough just to overhang the top of your serving glasses. Refrigerate until firm, about 15 minutes.
Peel back parchment paper and cut each dough square into 4 strips. On another piece of parchment, form strips into 3 works of lattice. Freeze on flat surface until ready to use.
Make the red berry smoothie: Add all ingredients except fresh raspberries to blender and combine until smooth and creamy.
To serve, divide smoothie among serving glasses. Using spatula, transfer each lattice so that it sits on top of a serving glass. Trim edges of lattice so they are flush with serving glass, if desired. Garnish with fresh raspberries and serve immediately.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.