Food

Whole grain (and gluten-free) sorghum adds a nutty chew to this warm salad. You don’t have to sear the lettuce, but it adds a smoky char and elegance to make it a touch more extraordinary. A herbed, creamy coconut and tofu dressing holds it all together. If you’re crunched for time, use quinoa or cooked chickpeas in place of sorghum. Add any extra dressing to potato salad, crudité platters, and avocado toast.

Roasting brings out the natural flavours of veggies in this vegan entertaining platter. Switch up beans and herbs to transform this dish into something new. Turn this platter into pizza: spread cooked flatbreads with hummus, chop vegetables to add on top, slice, and serve.

Quick curries using a handful of fresh ingredients and pantry staples get dinner on the table in under an hour. Instead of apple and tofu, try peeled and diced sweet potato and chickpeas. A superb base recipe, this curry can be easily adapted to what’s available in your kitchen. For additional creaminess, a scoop of natural peanut butter or almond butter makes this curry taste even more luxurious.

Berries are rich in a particular type of antioxidant known as polyphenols. Studies have shown that eating these polyphenols (also found in red wine and dark chocolate) may lower one’s risk of heart disease. In the spring and summer, feel free to use any antioxidant-rich fresh berry in this recipe, from black currants to strawberries.

Heart-healthy ingredients such as whole grain flour, oats, and olive oil easily replace the typical white flour, refined sugar, and butter often found in this classic cookie. Try making your own chia jam by mixing 2 cups (500 mL) cooked berries with 2 Tbsp (30 mL) chia seeds and some lemon and maple syrup, to taste.

Too cold to have a salad? Here’s your answer in a cup of cozy soup. You can use any variety of baby greens in this Many Greens Soup—spinach, watercress, baby beet greens, et cetera. Just be sure not to include lettuces, which don’t heat well. Did you know? From a molecular standpoint, the chlorophyll found in green foods is very similar to hemoglobin, a critical part of our blood that’s responsible for transporting oxygen. This explains why chlorophyll-rich vegetables are so effective in replenishing our red blood cells, aiding in increased purification, oxygenation and energy.

Long, long (I mean, like, embarrassingly long) before it hit the mainstream health scene in North America, quinoa enjoyed a storied history in Central and South American kitchens as an inexpensive, nourishing and environmentally friendly protein. One of quinoa’s many famous uses is in sopa de quinoa, a recipe that varies from region to region (and cook to cook), but is usually made with quinoa, potatoes, squash and any other vegetables that might be on hand. Superfood boost Add 2 cups of chopped dark leafy greens—like kale or Swiss chard—to the pot in the last couple of minutes of cooking.

Apples and squash go hand in hand as BFFs (best flavor friends) … and of course curry makes everything just a little bit better. This is a wonderfully complex soup you’re bound to make time and time again.

The sweet, honey taste of fresh figs is magic when paired with caramelized onions and cashew cheese. Figet about it When it’s not fig season, try using apples or pears instead.

This is a veggie-powered, peanut-free version of the popular stir-fried Thai noodle dish. Experiment by preparing it with buckwheat noodles, black bean noodles, mung bean noodles, rice noodles or veggie noodles and a variety of veggies—but really, it’s all about the sauce here. Psst … If you have a sensitivity to wheat or gluten, make sure the ingredients in your buckwheat noodles don’t include wheat. While buckwheat is gluten free, many buckwheat noodles contain a combination of buckwheat and wheat flour. Get saucy Prepare extra sauce to season rice, kale and sautéed vegetables for a tasty veggie bowl. The sauce is also phenomenal as a dressing for salads. (No judgments from me if you lick the bowl.) Play with it Sometimes I’ll add a red bell pepper or mushrooms to this recipe. Feel free to skip the yellow squash and just use zucchini or vice versa. Instead of packaged noodles, make zucchini or yellow squash noodles.

Sometimes the best way to spend a Sunday is making an incredible pot of homemade chili to serve with fresh bread. With each day that goes by throughout the week, the flavors meld, becoming better and better. This recipe requires a bit of effort, but it’s really worth it. Bean there, done that Feel free to change up the types of beans you use. Just make sure the quantity totals around 5 cups of cooked beans and/or legumes before you start. Up in smoke Try adding 1/2 tsp liquid smoke for a smoky depth of flavor.

A vegan take on “meat” and potatoes, this meal transforms the familiar into something fresh and spring-like. As it’s not quite barbecue season, the tempeh is cooked in the oven, developing a lovely, sticky crust. Go for gold … or don’t Replace Yukon Gold potatoes with sweet potatoes, russet potatoes, or large cubes of peeled kabocha squash.

Impress your meat-free guests with this snazzy vegan stack. Whether served as a side dish or main course, you’ll fall in love at first bite. Tip: Switch up the vegetables in this terrine with the seasons. Try a variation with slices of roasted beets and squash.

Seasonal vegetables are baked under a pebble-like nut and seed topping that delivers a good punch of protein to this hearty vegan meal. Make ahead Place assembled casserole in airtight container and freeze, unbaked, for up to 1 month. Thaw for at least 8 hours in refrigerator before baking as directed. DIY oat flour Making your own oat flour is a snap. Simply place rolled oats in blender and pulse until finely ground. To achieve an extra-fine textured flour, simply sift through a fine mesh sieve and re-blend any large pieces until finely ground.

Slightly sour with a marbled ruby interior and berrylike flesh, blood oranges are at their peak right now. Paired with rich chocolate and creamy cashews, this is a perfectly sweet, seasonal (and vegan!) ending to any spring feast. Crust 1 cup (250 mL) walnuts 1 cup (250 mL) packed, pitted Medjool dates (about 8) 1/4 tsp (1 mL) sea salt Filling 2 cups (500 mL) raw unsalted cashews, soaked overnight in water, drained, and rinsed 2/3 cup (160 mL) coconut oil, melted 1/4 cup (60 mL) maple syrup, plus more to drizzle 1/3 cup (80 mL) cocoa powder Zest of 1 blood orange 1/4 cup (60 mL) blood orange juice 1 tsp (5 mL) vanilla extract 1/4 tsp (1 mL) sea salt 1 blood orange, cut into thin rounds, for serving Line 7 in (18 cm) springform pan with a round of parchment paper. Set aside. To make crust: In food processor, pulse walnuts until rough flour is formed. Add dates and salt, pulsing until fully combined. Firmly press into bottom of prepared pan. Chill while preparing filling. To make filling: In food processor, blend cashews until creamy. Add remaining ingredients, blending until very smooth, 1 to 2 minutes. Pour into prepared crust. Freeze for at least 6 hours. To serve, run knife around edge of pan to loosen cheesecake. Unhinge pan and place cheesecake on serving platter. Allow to sit at room temperature for 10 to 20 minutes, or until soft enough to slice. Garnish each piece with a slice of blood orange and drizzle with additional maple syrup to sweeten, if desired. Leftovers can be kept well covered in the freezer for up to 1 month. Serves 8. Each serving contains: 542 calories; 10 g protein; 42 g total fat (19 g sat. fat, 0 g trans fat); 42 g total carbohydrates (26 g sugars, 5 g fibre); 153 mg sodium source: " Early Spring Produce ", alive #389, March 2015

Crumbled tempeh provides incredible texture to this crowd-pleasing (and serving!) chili. It freezes well for a healthy heat-and-serve weeknight meal. 2 Tbsp (30 mL) extra-virgin olive oil 4 carrots, diced 4 garlic cloves, minced 2 onions, finely chopped 2 zucchini, diced 2 Tbsp (30 mL) chili powder 1 Tbsp (15 mL) cumin 2 tsp (10 mL) oregano 2 tsp (10 mL) smoked paprika 1/4 tsp (1 mL) sea salt, plus more to taste 2 - 28 oz (796 mL) cans diced tomatoes, no salt added 2 - 17 oz (500 g) packages tempeh, crumbled 2 cups (500 mL) cooked black beans 1/4 cup (60 mL) apple cider vinegar 1 cup (250 mL) chopped cilantro, for serving In large pot, heat olive oil over medium heat. Add carrots, garlic, onions, zucchini, chili powder, cumin, oregano, paprika, and salt. Cook for 10 to 15 minutes, until tender. Add tomatoes, tempeh, beans, vinegar, and 1 cup (250 mL) water. Bring to a boil, reduce heat to medium-low, cover, and cook for 2 hours. Season with extra salt, if desired. Ladle into bowls and garnish with chopped cilantro. Serves 10. Each serving contains: 345 calories; 24 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 33 g total carbohydrates (9 g sugars, 7 g fibre); 121 mg sodium Try protein-packed tempeh Many of us will be hoping to up our fitness level in the New Year. Vegetarians need to be especially aware of consuming enough muscle-building protein. Tempeh, a delicious meat alternative made from fermented soybeans, contains almost twice as much protein as tofu.  Try it in this hearty chili, which is super easy to reheat. Make extra on Sundays, and you’ll be all set with a week’s worth of post-workout meals! source: " Vegan Comfort Foods ", alive #387, January 2015

For many, nothing is more comforting than the smell of garlicky baked pasta. Cheese is replaced with high-protein tofu and fibre-rich white beans, working to keep those energy levels stable, without skimping out on that trademark “cheesy” taste. 16 jumbo pasta shells or gluten-free jumbo brown rice pasta shells 1 - 12 oz (350 g) package extra-firm tofu, drained 1 cup (250 mL) cooked white beans 1/4 cup (60 mL) nutritional yeast 1 tsp (5 mL) dried garlic powder 1 tsp (5 mL) lemon zest 1 Tbsp (15 mL) lemon juice 1/4 tsp (1 mL) grated nutmeg 1/4 tsp (1 mL) sea salt 1 - 9 oz (255 g) package frozen chopped spinach, defrosted and pressed dry 1 - 28 oz (796 mL) can crushed tomatoes, no salt added 2 Tbsp (30 mL) extra-virgin olive oil 1/4 tsp (1 mL) chili flakes 1/4 cup (60 mL) shredded fresh basil Preheat oven to 350 F (180 C). Cook pasta shells according to package directions. Drain and set aside. In food processor, purée tofu, white beans, nutritional yeast, garlic powder, lemon zest, lemon juice, nutmeg, salt, and 1/4 cup (60 mL) water until smooth. Add spinach, pulse until roughly incorporated, not completely blended. Set aside. In bowl, combine tomatoes, olive oil, and chili flakes. Add 1 cup (250 mL) sauce to bottom of 9 x 13 in (23 x 33 cm) casserole dish. Spoon prepared tofu filling into shells and arrange in dish. Cover shells with remaining tomato sauce. Cover with parchment and bake for 40 minutes, until bubbling. Garnish with fresh basil before serving. Serves 4. Each serving contains: 423 calories; 28 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 62 g total carbohydrates (6 g sugars, 13 g fibre); 208 mg sodium source: " Vegan Comfort Foods ", alive #387, January 2015

This savoury, vegetable-filled, cobbler-style entree will satisfy the bread-lover in us all. Filling 2 Tbsp (30 mL) extra-virgin olive oil 1 bulb fennel, cored and thinly sliced 1 onion, thinly sliced 2 garlic cloves, minced 3 lbs (1.5 kg) grape or cherry tomatoes 1 Tbsp (15 mL) balsamic vinegar 1/8 tsp (0.5 mL) sea salt 1 tsp (5 mL) dried thyme 1/2 tsp (2 mL) ground black pepper Dumplings 2 cups (500 mL) organic whole wheat flour or gluten-free all-purpose flour containing xanthan gum 1 Tbsp (15 mL) baking powder 1/2 tsp (2 mL) baking soda 1/8 tsp (0.5 mL) sea salt 1/4 cup (60 mL) nondairy vegan butter, cold 1 1/2 cups (350 mL) unsweetened, plain soy milk 1 Tbsp (15 mL) apple cider vinegar 1/4 tsp (1 mL) mild smoked or regular paprika To make filling, in large high-sided saucepan, heat olive oil over medium heat. Add fennel and onions. Sauté, stirring occasionally, for 20 minutes until vegetables are very soft. Stir in garlic and cook for an additional 2 minutes. Remove from heat. Mix in tomatoes, balsamic, salt, thyme, and black pepper. Transfer to 9 x 13 in (23 x 33 cm) baking dish. Set aside to cool slightly. Preheat oven to 375 F (190 C). To prepare dumplings, in large bowl, combine flour, baking powder, baking soda, and salt. Use pastry cutter or fork to cut in butter until small pieces form. Make a well in centre of mixture. In mixing cup, combine milk and vinegar. Slowly add to flour mixture with wooden spoon. Form 7 to 8 rough biscuit shapes, about 1/2 cup (125 mL) each, and place on top of tomato mixture (biscuits will be sticky). Sprinkle with paprika. Bake for 45 minutes to 1 hour, or until tomato mixture is bubbling and biscuits are cooked and slightly brown. Let cool for 5 minutes before serving. Serves 6. Each serving contains: 347 calories; 11 g protein; 15 g total fat (3 g sat. fat, 0 g trans fat); 45 g total carbohydrates (8 g sugars, 8 g fibre); 478 mg sodium source: " Vegan Comfort Foods ", alive #387, January 2015

Though traditionally made with heavy cream, milk, flour, and butter, this lightened-up chowder packs in the produce. 1 sweet potato, diced 1 yellow-fleshed potato, diced 1 red bell pepper, seeded and diced 1 onion, diced 1 cup (250 mL) sliced cremini or button mushrooms 1 cup (250 mL) frozen or fresh corn kernels 1 Tbsp (15 mL) coconut oil or extra-virgin olive oil 2 garlic cloves, minced 4 cups (1 L) vegetable stock (not sodium-free) 1 - 14 oz (398 mL) can full-fat coconut milk 1 1/2 cups (350 mL) cooked chickpeas 1 Tbsp (15 mL) lemon juice 1/2 tsp (2 mL) sea salt 1/2 tsp (2 mL) ground black pepper 1/4 tsp (1 mL) grated nutmeg 1/2 cup (125 mL) finely chopped fresh parsley Preheat oven to 375 F (190 C). On large, rimmed baking sheet, toss potatoes, bell pepper, onion, mushrooms, corn, and oil. Roast for 25 minutes. Transfer to large pot and stir in garlic, stock, coconut milk, chickpeas, lemon juice, salt, pepper, and nutmeg. Bring to a boil, reduce to a simmer, and cook, uncovered, for 25 minutes. Before serving, stir in fresh parsley. Serves 5. Each serving contains: 393 calories; 9 g protein; 23 g total fat (19 g sat. fat, 0 g trans fat); 42 g total carbohydrates (10 g sugars, 7 g fibre); 361 mg sodium source: " Vegan Comfort Foods ", alive #387, January 2015

You will never guess that these quiche squares are completely vegan and gluten free. A crisp crust holds protein-rich tofu, tender rutabaga, sweet squash, and festive rosemary, for a truly decadent-yet-healthy appetizer. Crust 1 cup (250 mL) almond flour 1/2 cup (125 mL) buckwheat flour 1/4 tsp (2 mL) sea salt 1/4 cup (125 mL) coconut oil, melted Filling 2 Tbsp (30 mL) extra-virgin olive oil, divided 1 cup (250 mL) butternut squash, peeled and cut into 1/4 in (0.6 cm) cubes 1/2 cup (125 mL) rutabaga, peeled and cut into 1/4 in (0.6 cm) cubes 1/2 onion, cut into 1/4 in (0.6 cm) cubes 1 Tbsp (15 mL) chopped fresh rosemary 1/2 tsp (2 mL) dried thyme 1/4 tsp (1 mL) ground pepper 14 oz (400 g) extra-firm tofu 1 Tbsp (15 mL) nutritional yeast 1 1/2 tsp (7 mL) sea salt 1 tsp (5 mL) apple cider vinegar Preheat oven to 375 F (190 C). Line 8 x 8 in (20 x 20 cm) square baking pan with parchment paper, leaving some overhang. Set aside. To prepare crust, in large bowl, mix together all crust ingredients until mixture holds together when pressed between two fingers. If the mixture seems dry, add water, 1 Tbsp (15 mL) at a time, until wet and crumbly. Press crust firmly into bottom of prepared pan and bake for 10 minutes. Let cool. To prepare filling, in large saucepan, heat 1 Tbsp (15 mL) olive oil over medium heat. Stir in squash, rutabaga, onion, rosemary, thyme, and pepper. Sauté for 10 minutes, until squash is tender, but not mushy. Set aside to cool slightly. In food processor or blender, crumble tofu. Add remaining 1 Tbsp (15 mL) olive oil, nutritional yeast, salt, vinegar, and 1/2 cup (125 mL) water. Process until smooth. Transfer to large bowl and stir in squash mixture. Pour into prepared crust, smoothing out top. Bake for 25 minutes until top begins to brown. Cool for 5 minutes before removing quiche from pan. Cut into 12 squares and serve immediately or at room temperature. Serves 12. Each serving contains: 135 calories; 7 g protein; 10 g total fat (5 g sat. fat, 0 g trans fat); 9 g total carbohydrates (1 g sugars, 1 g fibre); 345 mg sodium source: " Roots to Relish ", alive #385, November 2014

These attractive veggie stacks are a meal unto themselves. Serve as a nice summer lunch with a scoop of quinoa salad on the side. 2 Tbsp (30 mL) fresh squeezed lime juice 1 Tbsp (15 mL) extra-virgin olive oil 1 tsp (5 mL) toasted sesame oil 1 tsp (5 mL) tamari soy sauce 1 tsp (5 mL) maple syrup 1 large garlic clove, smashed and finely minced Generous pinch crushed red chilies 1 package (350 g) organic extra-firm tofu, cut into 4 slabs and pressed* 1/2 medium-sized eggplant, skin on, cut into 4 - 1/2 in (1.25 cm) rounds 1/2 Vidalia onion, peeled and cut into 4 slices 1 large yellow pepper, cored and cut into 4 pieces 1 zucchini, cut into 4 thick diagonal slices 1 firm tomato, cut into 4 slices 4 - 4 in (10 cm) bamboo skewers Combine lime juice, olive oil, sesame oil, tamari, maple syrup, garlic, and chilies in large bowl. Whisk to blend. Place tofu and vegetables in single layer on large baking sheet and brush with lime dressing on both sides. Preheat barbecue to medium-high heat and grease grill. Place tofu and vegetables on grill in single layer. Grill, turning once, until tender and lightly charred. Remove to baking sheet as they are done, about 10 to 15 minutes. To serve, create 4 vegetable stacks layering tofu and vegetables one on top of the other and secure in the centre with bamboo skewer. Drizzle with any remaining lime dressing and season lightly with fresh ground black pepper. Serves 4. * For crispy grilled tofu, cut into slabs and place in single layer on clean kitchen cloth. Cover with clean cloth and gently press tofu with the palm of your hand to extract extra water. Each serving contains: 129 calories; 9 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (6 g sugars, 4 g fibre); 178 mg sodium source: " Vegan Barbecue Feast ", alive #380, June 2014

Grilling veggies or fruit on a cedar plank emits a lovely smoked overtone and adds a mouth-watering appeal to this salad. Orange Citrus Dressing 1/2 cup (125 mL) fresh orange juice 1 garlic clove, mashed and minced Generous pinch of cloves Salt and freshly ground black pepper Finely grated zest from 1 lemon 3 Tbsp (45 mL) extra-virgin olive oil Apple and Arugula Salad Untreated cedar plank about 7 x 12 in (18 x 30 cm), soaked for a minimum of 1 hour 2 firm Honeycrisp apples, cored and cut into 8 wedges 1/4 red onion, very thinly sliced 4 cups (1 L) baby arugula, washed and spun dry 1/4 cup (60 mL) chopped cilantro 1/4 cup (60 mL) chopped mint leaves 1/4 cup (60 mL) chopped pecans, toasted To make dressing, combine orange juice, garlic, seasonings, and zest in small deep bowl. Whisk vigorously to blend. Gradually whisk in olive oil until emulsified. Pour into 9 in (23 cm) shallow dish. Set aside. Preheat barbecue. Rinse soaked plank and place on grill. Have a spray bottle with water handy in case wood flares up during grilling. Close lid and heat plank for about 4 minutes or until it begins to smoke and you can hear the wood beginning to crackle. Reduce barbecue heat to medium-low. Place apple slices on plank along with red onion separated into rings and cook for about 10 minutes, or until apple slices begin to turn golden on the edges but are still relatively firm and onion rings soften. Remove from grill and place apple slices in dish containing citrus dressing. Turn slices in dressing to coat evenly, and refrigerate mixture until chilled, about 1 hour. Set onion rings aside to cool. Combine arugula, cilantro, and mint in large bowl. Drain citrus dressing from apples over top and gently toss. Divide salad equally among 4 plates. Scatter with grilled apple slices, onion rings, and toasted pecans. Serves 4. Each serving contains: 202 calories; 2 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 16 g total carbohydrates (11 g sugars, 3 g fibre); 12 mg sodium source: " Vegan Barbecue Feast ", alive #380, June 2014

Barbecuing pizza on a grill definitely tops baking pizza in the oven. There’s the extra crunch in the crust coupled with an added smokiness that makes it well worth the effort. We’ve topped our pizza with oven-roasted chickpeas, which can double as a snack food all by itself. Use your imagination and top your pizza with any of your favourite toppings. Pizza 1 lb (500 g) prepared whole wheat pizza dough or Gluten-Free Pizza Dough (see recipe here) 2 cups (500 mL) baby spinach leaves, washed and spun dry 2 Tbsp (30 mL) extra-virgin olive oil, divided Salt and freshly ground black pepper 1/2 cup (125 mL) sliced pitted black olives 1/4 cup (60 mL) crumbled vegan cheese with Italian seasonings (optional) Spicy Roasted Chickpeas 14 oz (398 mL) can chickpeas, rinsed and drained 2 tsp (10 mL) extra-virgin olive oil 1/2 tsp (2 mL) ground cumin 1/2 tsp (2 mL) oregano 1/4 tsp (1 mL) salt Freshly ground black pepper Roasted Pepper Sauce 2 roasted red peppers 2 Tbsp (30 mL) extra-virgin olive oil 1/4 cup (60 mL) diced yellow onion 1 large garlic clove, finely minced 2 tsp (10 mL) fresh lemon juice 1 tsp (5 mL) smoked paprika 1/4 tsp (1 mL) salt Divide dough into 2 equal balls. Stretch one portion at a time into a rough 12 in (30 cm) circle. Place stretched dough on parchment paper-lined baking sheet, cover, and refrigerate until ready to use. Have toppings ready before you put pizza dough on grill. Preheat oven to 400 F (200 C). Pat chickpeas dry and place in bowl with oil and seasonings. Stir together to coat evenly and spread out on baking sheet. Bake in preheated oven for 30 minutes, stirring often. Then turn off heat and leave door ajar for chickpeas to cool. Combine Roasted Pepper Sauce ingredients in food processor. Whirl until almost smooth but still a little chunky. Cover and set aside to allow flavours to marinate. Stack spinach leaves one on top of the other and finely shred into strips. Place in bowl and toss with 1 Tbsp (15 mL) olive oil and a little salt and pepper to taste. Preheat barbecue and grease grill. Brush tops of pizza dough crusts with some remaining olive oil. Place pizza dough crusts side by each on preheated grill, oiled side down and grill until golden brown on the bottom, about 3 minutes, carefully rotating for even grilling. Brush the other side of pizza dough with oil. Using spatula, carefully turn dough over. Continue to grill, carefully rotating dough until crisp and golden. Now you can add your toppings, spreading pizzas with equal portions Roasted Pepper Sauce, shredded spinach, Spicy Roasted Chickpeas, black olives, and crumbled vegan cheese, if using. Grill for another 3 minutes, rotating pizzas frequently, checking to see that undersides are not charring. Transfer to cutting board. Cut into pieces with kitchen shears and serve. Serves 12. Each serving contains: 230 calories; 8 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 30 g total carbohydrates (3 g sugars, 5 g fibre); 402 mg sodium source: " Vegan Barbecue Feast ", alive #380, June 2014

Desserts on the grill are altogether too simple. The barbecue chars the sweetness and gives firm fruits a lovely caramelized texture and flavour. We used pineapple in this version. But fresh in-season pears and apples and even a ripe but firm nectarine are excellent slightly grilled and served with a cool and creamy homemade Coconut Ice Cream. Coconut Ice Cream 2 - 14 oz (398 mL) cans coconut milk, refrigerated overnight* 1/4 cup (60 mL) organic coconut sugar 1 vanilla stick Pineapple 4 thick slices fresh pineapple, each about 3/4 in (2 cm) thick 2 tsp (10 mL) grapeseed oil 1 Tbsp (15 mL) maple syrup, divided Pinch of sea salt 2 Tbsp (30 mL) shaved coconut, lightly toasted Cinnamon To make ice cream, combine coconut milk and sugar in bowl. Cut open vanilla stick and scrape seeds into mixture. Beat with electric mixer until blended and very creamy. Freeze in ice cream maker according to manufacturer’s instructions. Alternatively, scrape whipped mixture into metal pan, cover, and freeze for 30 minutes or until partially firm. Then whisk or beat to break up ice crystals. Repeat every 30 minutes until mixture is very creamy and firm. Preheat barbecue and grease grill. Whisk oil, 1 tsp (5 mL) maple syrup, and pinch of salt in small bowl. Brush over slices of pineapple. Grill pineapple over medium heat, turning once, until slices are golden on the edges and begin to caramelize, about 4 to 5 minutes. Place slices on individual dessert plates. Top each with 1/4 cup (60 mL) scoop of Coconut Ice Cream. Drizzle each with 1/2 tsp (2 mL) maple syrup and sprinkle with toasted coconut and cinnamon. Serves 4. * Use full-fat coconut milk—do not substitute “lite” as it will affect the creamy texture. Each serving with 1/4 cup (60 mL) ice cream contains: 223 calories; 2 protein; 16 g total fat (12 g sat. fat, 0 g trans fat); 22 g total carbohydrates (17 g sugars, 2 g fibre); 10 mg sodium source: " Vegan Barbecue Feast ", alive #380, June 2014