For those who cannot or choose not to eat dairy or gluten, and even for those who can, this vegan chocolate pumpkin pie is the answer to the chocolate-covered good life. The pumpkin flavour is barely detected, instead acting as a structural backbone for the pudding. And, pumpkin provides antiaging skin support thanks to its high vitamin A content.
Store squash and pumpkin in a dark, cool place away from direct sunlight for 2 to 3 months.
Orange zest, espresso powder, peppermint, or any other chocolate flavour pairing you can dream up may be added to the filling.
Per serving:
For crust, preheat oven to 350 F (180 C). Place 8 to 10 in (20 to 26 cm) removable bottom tart tin on large rimmed baking sheet. In food processor or blender, blend oats, almonds, sugar, cinnamon, and salt until coarse meal forms. Pulse in coconut oil until fully combined and a loose dough is formed. Firmly press dough into tart tin, including up the sides. Bake for 15 minutes. Cool completely. Refrigerate until ready to assemble.
For pudding, in medium saucepan over medium heat, whisk milk, pumpkin, chocolate, arrowroot, sugar, cinnamon, and salt. Whisk constantly until chocolate is melted (about 5 minutes). Continue to whisk for 8 to 10 minutes, until mixture begins to thicken and large bubbles start to pop on top. Once thick and bubbling, continue to whisk for 1 to 2 minutes longer. Strain through fine sieve into large bowl. Stir in vanilla. Cover with plastic wrap directly over surface. Cool to room temperature (do not refrigerate until poured into the crust).
To assemble, whisk cooled pudding mixture until smooth and pour into prepared, cooled crust. Smooth out top and refrigerate for at least 5 hours or up to 1 day. Garnish with pomegranate, cranberry, or almonds; slice and serve chilled.
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.