These two-bite treats are just the right size to pop into your mouth for a delicious dessert or a sweet afternoon pick-me-up. And it will surely dazzle the dessert table with its unique blue colour.
Per serving:
In large bowl, cover sunflower seeds or almonds with water and soak in refrigerator overnight. Drain and gently blot dry.
To make mini cheesecake crusts, in food processor, place seeds or nuts with flour, dates, and nut butter. Whirl until blended, scraping down sides of bowl as you go. Add a splash of water, if needed, to form mixture into a smooth paste.
Press equal amounts of mixture into a silicone mini muffin pan. It works best for easy removal. Alternatively, use a metal mini muffin pan lined with muffin papers.
Drain liquid from chilled coconut cream. Reserve liquid for another recipe. Clean food processor bowl. Add chilled and drained coconut cream to bowl along with tahini, coconut oil, syrup, and orange zest. Whirl until blended, scraping down sides of the bowl as you go.
Scoop out half the creamy coconut mixture and place in a bowl. Add pea powder and stir in until smooth and no streaks remain.
To fill cups, evenly dispense the light-coloured coconut filling among crusts. Smooth each out. Place in freezer for 30 minutes to set. Then divide remaining pea powder mixture over top of each little cake and smooth the tops. Refrigerate overnight. Can be refrigerated for several days before serving, if you wish.
Pop little cheesecakes out of silicone pan and place on a serving platter. Garnish with edible flowers and serve.
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.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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.