This unique grain-free granola is paleo, vegan, and free of refined sugars. For a quick and simple breakfast, try serving this sprinkled over yogurt and garnished with fresh seasonal strawberries.
1 cup (250 mL) raw almonds, roughly chopped
1 cup (250 mL) raw cashews, roughly chopped
1 cup (250 mL) raw pumpkin seeds
2 Tbsp (30 mL) ground flaxseed
1 1/2 cups (350 mL) unsweetened coconut flakes
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) sea salt
2 Tbsp (30 mL) coconut oil, melted
1/4 cup (60 mL) maple syrup 1/2 tsp (2 mL) rose water
1/3 cup (80 mL) dried rose petals
Preheat oven to 325 F (160 C). Line large rimmed baking sheet with parchment paper and set aside.
In large bowl, stir together almonds, cashews, pumpkin seeds, ground flaxseed, coconut flakes, ground cardamom, and salt. In small bowl or pouring container, whisk together coconut oil, maple syrup, and rose water. Pour this mixture over nut mixture and stir together until well combined. Spread granola mixture into single layer on prepared baking sheet. Bake for 15 minutes, gently stir with heatproof spatula, rotate pan, and return to oven until granola is golden brown and fragrant, about another 12 to 15 minutes. Place baking sheet on cooling rack and allow granola to cool to room temperature. Granola will harden as it cools. Once cooled, stir in rose petals and store in airtight container for up to 1 month.
Look for dried rose petals at a Persian grocery store or online. You can also make your own dried rose petals by leaving unsprayed rose petals to dry completely in a sunny spot on a parchment-lined baking sheet for a few days.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
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