What better way to celebrate healthy eating than with cake? Thanks to a healthy dose of orange fruits and vegetables, this cake is chock full of carotenoids, a compound that converts to vitamin A in the body and is essential for proper immune health and good eye health.
Can’t wait to eat cake? Skip the frosting and roll the cake base into balls to create nibble-sized cake bites.
Per serving:
In small bowl, pour boiling water over cashews and set aside for 20 to 30 minutes.
Meanwhile, finely grate peel from oranges and set aside. Into small bowl, juice one orange and set aside. Finally, with remaining orange, cut away pith and slice into thin rounds, setting aside in airtight container for garnish.
Line 8 x 8 in (20 x 20 cm) square baking pan with parchment paper, allowing for a generous amount of parchment paper to come up over sides of baking pan. Alternatively, line 7 in (18 cm) or 8 in (20 cm) round springform pan with parchment. Set aside.
To make topping for cake, drain and then rinse soaked cashews before adding to bowl of blender along with chopped carrot, coconut cream, maple syrup, 1 tsp (5 mL) vanilla extract, 1/2 tsp (2 mL) reserved orange zest, and 2 Tbsp (30 mL) orange juice. Blend on high speed until very smooth and creamy, about 3 minutes, scraping down sides of blender bowl as needed. Transfer to airtight container, cover, and refrigerate while making cake base.
For cake base, in bowl of food processor, add dates and pulse until chopped up. Let food processor run for 10 to 20 seconds, until dates are in very small bits or form a ball. Remove dates from food processor and set aside. Don’t worry about washing out bowl of food processor.
Add walnuts, sunflower seeds, remaining 2 tsp (10 mL) vanilla extract, 1 tsp (5 mL) reserved orange zest (save any remaining orange zest for another use), cinnamon, ginger, and nutmeg. Process until a semi-fine meal is achieved. Dollop in date paste and add shredded carrots. Pulse until a loose dough forms and carrots are just incorporated. Take care not to overmix and purée mixture. Transfer mixture to large mixing bowl and stir in coconut or almond flour and raisins until combined. Set aside.
Add cake base to prepared pan and lightly press down into an even layer. A flat-bottomed glass or measuring cup works well here. Pour reserved topping mixture overtop and smooth into an even layer over cake base. Tap cake tin on work surface a couple of times to remove any air bubbles from topping and place cake in freezer until topping is semi-firm to the touch, about 3 to 4 hours.
When ready to serve, remove cake from freezer and unmould onto serving plate. Let soften at room temperature for about 15 to 30 minutes, depending on room temperature, as cake is best served chilled but not frozen. Garnish with remaining orange slices and some more nuts or carrot curls, if desired. Run a sharp knife under hot water before slicing cake. Serve and enjoy.
Any leftovers may be kept, covered, in the refrigerator for up to 1 week and frozen for up to 1 month.
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).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.