This show-stopping, make-ahead, no-bake, vegan matcha cake is a grown-up version of a childhood favourite: ice cream cake. Sweet, creamy, and refreshing, this is one recipe you might find yourself repeating through the year.
To easily remove springform pan from cake, wet a kitchen towel with hot tap water and wrap towel around sides of pan. After 30 seconds, remove towel and gently unmould matcha cake. Smooth sides of cake with a spatula if desired.
Line bottom of 6 in (15 cm) springform pan with parchment paper.
In food processor, pulse pistachios, dates, coconut, and salt until crumbly. Add 1 Tbsp (15 mL) maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared springform pan and press into even layer over base of pan. Place in freezer while making next layer.
In blender, combine remaining 3 Tbsp (45 mL) maple syrup, avocados, matcha powder, lime juice, water, and vanilla until smooth. Pour mixture over prepared crust. Smooth out top and freeze until firm, about 5 hours or overnight.
When ready to serve, garnish with edible flowers (if using), extra pistachios, and a dusting of matcha powder, if desired. Unmould from springform pan and slice with warm knife. Keep any leftovers frozen.
This recipe is part of the Made Marvellous With Matcha collection.
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.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!