Pucker up with this delicious citrus tart. Rosy and creamy and with an added boost of protein in the crust, it’s a sweet finish to a lovely meal.
Chopped toasted pistachios and toasted coconut flakes, for garnish (optional)
Preheat oven to 350 F (180 C). Grease an 11 x 17 in (28 x 43 cm) tart pan with removable bottom.
In small bowl, combine ground flaxseed and water and stir to blend. Set aside to thicken.
In food processor, combine dry tart shell ingredients and blend. Add nondairy milk and coconut oil, along with thickened flaxseed. Continue to whirl until dough holds together. Transfer to greased tart pan and, using your fingers, press dough evenly over bottom and up sides of pan. Using fork, prick a few holes across dough in bottom of pan. Place in oven and bake for 20 minutes. Remove to rack to cool.
In small bowl, stir cornstarch and 2 Tbsp (30 mL) grapefruit juice together to make a smooth paste. Set aside.
In saucepan, add all filling ingredients except cornstarch mixture and garnishes. Simmer, stirring steadily over medium heat until everything is blended and smooth. Reduce heat to low and gently whisk in cornstarch mixture. Simmer over low heat, stirring constantly until mixture is thick enough to coat a metal spoon. Remove from heat and set aside to cool slightly. Pour cooled filling into baked tart shell. Smooth the surface with palette knife. Sprinkle with additional fresh rosemary and refrigerate overnight to firm.
Garnish with toasted pistachios and toasted coconut flakes before cutting into wedges and serving.
This recipe is part of the Micro Mini Maxi Superfoods collection.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.