This is a strudel loaded with flavours, but not calories. It freezes well and can be baked from frozen; just add 10 minutes to baking time.
1 large pear, skin on, cored, and cut into 1/4 in (0.6 cm) thick slices
1 large apple, skin on, cored, and cut into 1/4 in (0.6 cm) thick slices
2 Tbsp (30 mL) maple syrup
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) freshly grated nutmeg
1 tsp (5 mL) lemon juice
6 sheets phyllo dough
2 Tbsp (30 mL) melted unsalted butter
2 Tbsp (30 mL) walnut oil
1/2 cup (125 mL) coarsely chopped toasted walnuts
Icing sugar for garnish (optional)
Preheat oven to 400 F (200 C).
In medium bowl, toss pear, apple, maple syrup, cinnamon, nutmeg, and lemon juice until coated. Lay 1 sheet of phyllo dough flat on clean work surface. Combine butter and oil, and brush phyllo sheet lightly all over with mixture. Continue with remaining 5 sheets.
Layer fruit slices down long edge of phyllo about 2 in (5 cm) from bottom edge and 1 in (2.5 cm) from each side. Sprinkle with toasted walnuts. Fold 2 in (5 cm) edge of phyllo carefully over filling and fold sides over. Roll strudel up, jelly-roll style, as tightly as possible. Brush with remaining butter/oil mixture and place seam side down on parchment paper-lined baking sheet.
Bake for 20 to 25 minutes, until golden. Remove strudel from oven and let it rest for 5 minutes. Garnish with icing sugar if desired. Using serrated knife, slice into 12 pieces.
Serves 6.
Each serving contains: 255 calories; 3 g protein; 16 g total fat (4 g sat. fat, 0 g trans fat); 27 g total carbohydrates (12 g sugars, 3 g fibre); 94 mg sodium
source: "Apples and Pears", alive #371, September 2013
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.