Harissa is a North African spice paste that’s now readily available in stores, but it’s so easy and much more affordable to make at home. It’s commonly stirred into stews, soups, and the like, but it shines when turned into a sauce for pasta.
You’ll have leftover harissa paste that you can stir into soups, stews, and curries; use to infuse veggie burgers with flavor; toss with roasted vegetables and roast for a spicy side; or stir into hummus or yogurt for a dip with a difference.
Make the harissa paste: In small skillet, toast caraway, cumin, and coriander over medium heat, stirring constantly, until fragrant, about 2 minutes. Watch carefully, as they can burn in a flash. Transfer toasted seeds to food processor and pulse until ground. To food processor, add garlic and pulse to finely chop, followed by remaining harissa paste ingredients. Puree until smooth. Transfer to airtight glass jar and store in refrigerator for up to 2 weeks or freeze for up to 3 months.
Make the pasta: Bring large pot of water to a boil and salt well. Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Make the harissa tomato sauce: Meanwhile, in large high-sided skillet, heat harissa paste over medium heat and cook for 30 seconds to 1 minute, until fragrant. Add tomatoes, olives, and vinegar. Bring to a boil and cook, uncovered, for 10 minutes, breaking up tomatoes as you stir occasionally.
Assemble the dish: Add cooked pasta to sauce and toss over medium heat until sauce and pasta come together. Add a splash of reserved pasta water to loosen sauce as you go, if necessary. Divide pasta among bowls, top with fresh basil, and serve.
This recipe is part of the Ayurvedic Comfort Foods collection.
You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.
Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavour. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions. Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It’s ultra-soft texture means it can be easily blended with other ingredients and used to boost protein numbers in puddings, cakes, tarts, ice cream, and even smoothies.
Fool is a classic English dessert made, traditionally, by folding a stewed fruit into a creamy, sweet custard. This modern take adds layers of sweet pumpkin flavour and swaps out much of the cream for higher-protein Greek yogurt. The crunchy chocolate topping is a special finishing touch. Beat it It’s the fat in cream that helps trap air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes. Start with a cold bowl and beaters (or a cold balloon whisk, if you’re whipping by hand). Put your bowl (ideally a stainless one) and beaters in the freezer for 15 minutes before whipping. They’ll chill easily and help keep everything cool during the whipping process.
Blondies are basically “blonde brownies.” There is no cocoa or melted chocolate in the batter of a blondie. Here, the nutritionally lacklustre all-purpose flour is swapped out for puréed beans for a higher dose of protein. The end result is just as tender and chewy without any noticeable bean flavour. A great potluck dessert option, too. If desired, chopped nuts can be used instead of chocolate chips. Squeeze play To easily fit a piece of parchment paper into a baking dish, run it under cold water for a couple of seconds, scrunch it up, and then squeeze out the excess moisture. Now it will effortlessly form into the pan.