These saucy noodles will bring a fiery kick to your spring menu and show that delicious plant-based eating can spill over into different cuisines of the world. Dandelion greens or tender spring spinach are good stand-ins for watercress. Place the bottle of chili sauce on the table for anyone who wants to really bring the heat.
Watercress is an often-overlooked early season leafy green that packs a powerful nutrient punch, including notable amounts of vitamin K, vitamin C, and beta carotene.
As opposed to regular pasta, Asian-style noodles, such as rice and soba, should be rinsed after cooking to remove excess starch that can cause them to clump and taste pasty.
Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
Grate tofu over large holes of box grater.
In large skillet over medium, heat oil. Add mushrooms and heat until softened, about 3 minutes. Add spring onion whites, garlic, ginger, and chili sauce to pan; heat for 30 seconds. Add crumbled tofu and cook for 5 minutes. Add broth, tamari or soy sauce, and sugar; bring to a simmer.
In small bowl, mix cornstarch with 1 Tbsp (15 mL) water and add to pan. Cook, stirring frequently, until slightly thickened, about 1 minute. Stir in reserved noodles and watercress; heat for 1 minute.
Divide among serving bowls and serve topped with onion greens, cilantro, and sesame seeds. Serve with lime wedges.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.