Why settle for the same old tuna salad sandwich when serving this iconic midday repast in whimsical bean cups is a surefire way to add the fun back into lunch. Plus, it’s a great way to sneak more nutrient-dense legumes into the diets of all generations of a household.
Serve alongside cherry tomatoes. Both the bean cups and tuna salad can be made up to four days in advance, but should be assembled the same day they are being served.
Choose a canned tuna that comes with a side of sustainability by opting for companies that catch their fish using pole-and-line or trolling methods instead of nets. As a bonus, this tuna is often richer in important nutrients, including mega-healthy omega-3s.
Preheat oven to 350 F (180 C). Place beans, flour, parsley, garlic, cumin, salt, pepper, and oil in food processor container and blend until a paste forms. Divide mixture among 12 standard-sized greased muffin cups. Using fingers, form each into a cup shape so that bean paste rises up the sides. Bake for 20 minutes, or until cups have set but are still slightly moist. Let cool for several minutes before unmoulding.
Place tuna in large bowl or container and flake with fork. Stir in yogurt, celery, apple, green onion, curry powder, and lemon juice.
To serve, spoon tuna salad into bean cups.
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.