Makes 24 cakes.
Avocado is commonly used in raw chocolate pudding to lend it fudgy awesomeness and added nutritional firepower. These cheesecake-like yogurt cakes take this idea up a culinary notch with a little fiery kick. If there is some leftover chocolate avocado topping, grab a spoon and consider it an instant reward for the cook.
Although they contain healthy ingredients, these mini cakes are a decadent treat. Consider cutting them in half to keep serving size and sugar intake in check.
Place oats and almonds in food processor container and process until nuts are pulverized. Add dried cherries, coconut oil, and 2 Tbsp (30 mL) honey; process until mixture sticks together when squeezed between your fingers.
Divide oat mixture among 24 standard-sized silicone or paper-lined metal muffin cups and press down firmly to form even, flat crusts. Place pan in refrigerator while you prepare the topping.
Pureu0301e together yogurt, avocado flesh, cocoa powder, cinnamon, cayenne or chili powder, and salt in food processor.
In medium-sized saucepan over medium heat, bring milk, 1/4 cup (60 mL) honey, sugar, and vanilla to a very light simmer. Stir together gelatin and 2 Tbsp (30 mL) water in small bowl until gelatin reaches an applesauce consistency. Add gelatin to hot milk mixture and stir until gelatin has dissolved.
Add hot milk mixture to avocado mixture in food processor and blend until combined. Place in muffin cups on top of crusts. Sprinkle coconut on top if using. Refrigerate until set, at least 2 hours.
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
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.