Packed with antioxidants and a vegetal sweet flavour, matcha is all the rage these days among tea aficionados. Outside of the mug, it can also be a way to add a “wow, look at that” green hue to desserts. This bark is a great way to satisfy crunchy, creamy, and sweet cravings after a day of Earth Day festivities.
Generally, matcha comes in two grades: culinary and ceremonial. For desserts, it’s fine to use the culinary grade of matcha instead of the pricier ceremonial grade, which should be saved for exceptional steamy drinks.
Line baking sheet with parchment paper. Melt white chocolate in double boiler or heatproof bowl set over a pan of lightly simmering water, stirring often.
Sift matcha powder and ginger over chocolate to make sure there are no lumps. Stir until streaks disappear and chocolate is uniform green in colour. Stir in 1/3 cup (80 mL) mango and 1/4 cup (60 mL) coconut flakes. Spread chocolate mixture onto parchment-lined baking sheet to about 1/4 in (6 mm) thickness and then sprinkle on remaining mango and coconut flakes, as well as cacao nibs. Chill in refrigerator until firm, about 30 minutes. To serve, break into pieces of desired size.
This recipe is part of the Keen on Green collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.