This rich cake isn’t low calorie, but it is a divine holiday treat. It’s thin (it definitely won’t fill a cake tin), so it’s best to serve it to guests already sliced and placed on plates or doilies on platters.
For the cake
1 cup (250 mL) raw cashews
1 cup (250 mL) raw almonds
3/4 cup (180 mL) apricot purée (see below*)
1/2 cup (125 mL) pineapple, chopped
1/2 cup (125 mL) raw pecans, chopped
2 tsp (10 mL) cinnamon
For the topping
1/3 cup (80 mL) coconut butter
1/3 cup (80 mL) cashew butter
1/3 cup (80 mL) honey or maple syrup
Cinnamon for garnishing
In coffee grinder, grind cashews and almonds into smooth paste or flour. Transfer to mixing bowl and incorporate apricot purée, pineapple, pecans, and cinnamon using your hands. Firmly press into oiled cake tin and refrigerate overnight. Remove from tin.
To make frosting, blend coconut butter, cashew butter, and honey/maple syrup using hand-held blender. Frost cake, top with sliced bananas, sprinkle with cinnamon, slice, and serve.
* To make, purée dried apricots softened in water (room temperature overnight or in boiling water for about 10 minutes) using a hand-held blender
Each serving contains:
198 calories; 5 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 15 g carbohydrates; 2 g fibre; 5 mg sodium
Source: "Delicious holiday treats", alive #350, December 2011
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.