Mexican chocolate is known for combining warming spices with dense cocoa, transitioning perfectly into the season of cinnamon-spiced everything. Normally, flan contains a far greater amount of sugar, making this a lighter yet still indulgent-feeling dessert or snack option.
For a nut-free flan, replace almond milk with soy milk or cows’ milk. To elevate the dish further, a touch of cayenne pepper can be added alongside the cinnamon for an unexpected zip.
1 1/2 cups (350 mL) vanilla almond milk (sweetened or unsweetened)
4 large free-range eggs
1/4 cup (60 mL) coconut sugar
1/4 cup (60 mL) unsweetened cocoa powder, sifted
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
Preheat oven to 350 F (180 C). Arrange 4 ramekins or flan dishes in 9 x 13 in (23 x 33 cm) glass baking dish.
Combine all ingredients in blender or whisk in large bowl by hand. Pour into ramekins. Carefully transfer to oven, and fill glass baking dish with very hot or recently boiled water so it reaches halfway up, being sure not to get any in milk mixture in ramekins.
Bake for 40 to 45 minutes, until knife inserted in centre comes out mostly clean, flan jiggles just a bit when tapped, and tops are beginning to lightly brown. Carefully remove cooked flans from glass baking dish; discard water. Chill flans for at least 4 hours or overnight in refrigerator. Enjoy in ramekins or run a sharp knife around edges and flip onto serving plates.
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.