Skip the bottles and jars—these easy homemade spreads are sure to jazz up your next piece of toast. Keep in an airtight container in the refrigerator for up to two weeks.
Raspberry Pistachio Jam
1 cup (250 mL) raspberries (thawed if frozen)
1/4 tsp (1 mL) vanilla extract
2 Tbsp (30 mL) slivered or chopped pistachios
1 Tbsp (15 mL) chia seeds
1 Tbsp (15 mL) water
1 tsp (5 mL) sucanat or coconut sugar
In bowl, mash raspberries with fork. If you prefer a smoother jam, blend until smooth with immersion blender. Stir in vanilla, pistachios, chia seeds, and water. Taste and add sugar if you would like jam to be sweeter. Transfer to airtight container; cover and refrigerate at least 2 hours.
8 cups (2 L) chopped ripe pears
1/2 cup (125 mL) each orange and lemon juice
2 Tbsp (30 mL) maple syrup
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground cardamom
Pinch of nutmeg
Preheat oven to 400 F (200 C). Stir together pears, orange and lemon juice, and maple syrup in lidded 13 x 9 x 2 in (3.5 L) casserole dish. Cover and bake for 1 hour, stirring halfway through cooking time. Transfer pears and any liquid to food processor along with vanilla, cinnamon, cardamom, and nutmeg. Purée until smooth and return mixture to casserole dish. Reduce oven temperature to 350 F (180 C) and bake uncovered, stirring every 20 minutes. Pear butter is done when thick and jamlike, about 1 hour in total. Let cool slightly before transferring to airtight container. Store in refrigerator until ready to use.
1/4 cup (60 mL) yellow mustard seeds (or try a mix of yellow and brown)
1 Tbsp (15 mL) cider vinegar
1/3 cup (80 mL) water
2 tsp (10 mL) honey
1/4 tsp (1 mL) salt
In bowl, stir together mustard seeds, vinegar, and water. Cover and let soak in refrigerator overnight. Transfer mustard mixture to blender and add honey and salt. Blend until mustard seeds are coarsely ground, about 1 minute. Transfer to airtight container; cover and let sit 1 hour before using. Store in refrigerator.
source: "Homemade Bread", alive #363, January 2013
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.