This recipe is basic enough to bring out the pastry chef within us all and sufficiently delicious to share with kids and company alike.
6 oz (170 g) bittersweet chocolate
1/3 cup (75 mL) unsalted butter
1/4 cup (125 mL) cocoa
4 eggs, separated
1/2 cup (125 mL) sugar
1/2 cup (125 mL) ground almonds (optional)
1/3 cup (75 mL) flour
3 Tbsp (45 mL) sugar
Blackberry frozen yogurt (optional)
Preheat oven to 350°F (180°C). Grease six individual ramekins. Mix chocolate, butter, and cocoa together in medium saucepan. Stir until melted, about 2 minutes, and remove from heat. Beat egg yolks and 1/2 cup (125 mL) sugar until thick and pale, about 2 minutes. Fold in chocolate mixture, flour, and ground almonds.
In separate bowl, beat egg whites until soft peaks form; then gradually beat in 3 Tbsp sugar until whites are thick and shiny. Fold into chocolate mixture.
Divide mixture among six ramekins. Place into baking pan. Fill baking pan with hot water to halfway point on ramekins. Bake 25 minutes.
Serve with scoop of blackberry frozen yogourt. Serves 4.
source: "The Gramercy Guide to Better Cooking", alive #279, January 2006
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.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).